This Butter Chicken Recipe is so easy and so delicious. It’s the perfect weeknight meal. Better than take out, you’ll love making this Indian Butter Chicken at home!
We are such huge fans of Indian cooking around here, the flavors and spices are always so perfect. Nathan and I love getting chicken dishes, especially the ones where the chicken is tender and come with a lot of sauce that we can eat with rice and warm pieces of naan. The saucier the recipe, the better.
This take on Indian Butter Chicken is an absolute favorite in our house. Every single person in my family loves it and it is on the menu at least twice every month. That’s truly saying something for a mom that is regularly developing new recipes for work.
While this recipe may vary a little from traditional butter chicken, I am certain it will become a favorite in your house as well.
“This recipe has become a go to for my family! My husband loves requesting it. It’s super easy to make and delicious so thank you!”
How to Make Butter Chicken
This is a brief overview of how to make this delicious recipe. For the full recipe see the recipe card at the bottom of the post.
- Sauté the onions in oil. One of the keys to this recipe is to really let the onions cook down first before you add anything else. Allowing them to cook down first prevents the chicken from over cooking and the garlic from burning.
- Melt in the butter. After the butter is melted, add in the garlic and ginger and cook until just fragrant.
- Add in the chicken. These bite sized pieces of chicken will only need a minute or two. You want them to just cook on the outside but there is no need to cook them all the way through as they will finish cooking with the sauce.
- Season the dish. Now add in the garam masala, chili powder, salt and black pepper.
- Make the sauce. Stir in tomato puree, tomato paste, lemon juice, yogurt and half and half. Allow the sauce to simmer, cooking down for 10 minutes. There will still be lots of sauce left perfect for covering rice and dipping naan.
Butter Chicken Without Cream
A lot of Butter Chicken recipes call for cream, but I opted out in this version. Instead I used yogurt and half and half, which give you the nice creaminess you are looking for without the heavy cream.
Half and Half
Half and half is a product sold in the United States that is literally just half heavy cream and half whole milk. If you are making this outside of the U.S. you can substitute the 1 cup half and half with 1/2 a cup heavy cream and 1/2 a cup whole milk.
Garam Masala
Garam masala is a spice blend that is used in a lot of traditional Indian cooking. It gives the recipe a little bit of a kick and a delicious signature flavor that really can’t be found using anything else. It’s a spice blend, the same way that Italian Seasoning is a blend of spices. The spices used vary from brand to brand but often contain the following:
- Black Pepper
- Bay Leaves
- Nutmeg
- Cumin
- Pimento
- Cloves
- Black Cardamom
- Coriander
How to Serve Butter Chicken
We love this served over basmati rice. The recipe creates a decent amount of sauce, which we love, that makes each bite of rice delectable. We like to serve this with a side of naan bread and we garnish it with a bit of cilantro.
Storing Leftovers
Leftover butter chicken can be stored in an airtight container in the refrigerator for up to five days. I like to store it separate from the rice it is served with. Be sure to only reheat the food that you plan on eat.
Because of the dairy in this recipe, this isn’t a dish I would recommend for the freezer. As with all recipes, use your best discretion when it comes to leftovers.
FAQ
I would really encourage you to go out and buy some Garam Masala for this recipe. Without it, the dish won’t have the same flavor.
I don’t think this dish is spicy, but as written my kids find it has a bit of a kick. Surprisingly, it is the black pepper that makes this dish a bit spicy. If you are making this for picky eaters, I would suggest only adding a pinch of pepper instead of the whole amount.
Other 30 minute Chicken Recipes
- My Cajun Chicken Alfredo will become another favorite. It is full of delicious yet easy flavors.
- Our Chicken Salad is a recipe you should double so you have leftovers to take to work the following day.
- Just like with my butter chicken, these Chicken Lettuce Wraps have the taste of take out in the comfort and ease of your own home.
If you make any of these great chicken recipes, leave me a comment and let me know what you think!
Butter Chicken Recipe
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced small
- 1/4 cup unsalted butter
- 1 tablespoon grated fresh ginger
- 2 cloves garlic
- 1 pound boneless skinless chicken breasts diced into bit sized pieces
- 1 tablespoon garam masala read about garam masala here
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces tomato sauce
- 2 tablespoons tomato paste
- 2 teaspoons lemon juice
- 1/4 cup plain yogurt
- 1 cup half and half read about half and half here
Instructions
- In a large skillet, heat extra virgin olive oil. Add diced onions to the pan and stir regularly, cooking until the onions are translucent, 5 to 7 minutes.1 tablespoon olive oil, 1 yellow onion
- Add the butter and allow it to melt completely. Then stir in the ginger and garlic, cooking for about 30 seconds to a minute or until fragrant. Be careful not to burn it.1/4 cup unsalted butter, 1 tablespoon grated fresh ginger, 2 cloves garlic
- Add the chicken and cook, stirring often until the chicken is no longer pink on the outside, about 2 minutes. No need to cook it all the way through as it will continue cooking as you add the rest of the ingredients and simmer the recipe.1 pound boneless skinless chicken breasts
- Now stir in the garam masala, chili powder, salt and black pepper. Then pour in the tomato sauce, tomato paste, lemon juice, yogurt and half and half. Stir to combine fully. Bring to a simmer and cook for about 10 minutes to allow the sauce to reduce.1 tablespoon garam masala, 1 teaspoon chili powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 8 ounces tomato sauce, 2 tablespoons tomato paste, 2 teaspoons lemon juice, 1/4 cup plain yogurt, 1 cup half and half
- The sauce will reduce but still be quite saucy. Serve with rice and naan.
Andrea says
Made this for dinner tonight and it was delicious. I will definitely be making this again. Thanks for the recipe.
I’m so happy you liked it!
Jane says
It amazing!! Very tasty!!
So glad you liked it Jane!
Nicole says
Has anyone tried in pressure cooker? I’m wondering how I can convert it to that?
Jennifer says
Is it possible to make this into a marinade? Want to make the chicken as tenderas possible!
I haven’t tried that, if you do be sure to let me know how it goes!
Alyssa says
I’ve used the yogurt with spices as a chicken marinade, makes it very tender. I’ll add more of the spices to taste as I make the sauce too.
Aws says
Pre-soak the chicken in buttermilk. (Even better make your own using lemon). Soak overnight or for as little as an hour if you dice it up first. 😊
Katharina says
What is 1 pot Half and Half?
8 ounces of half and half. If that doesn’t answer your question, please do reach out again so I can help figure it out with you.
Celeste Duncan says
It says cup now.
Sue says
Might sound thick but I am in the UK and not sue what half and half is.
Is it milk?
Thank you
Sue, I actually get this question enough that I’m going to start adding a note in my recipes every time I use it. It is something sold in the dairy section in the U.S. that is essentially half whole milk and half cream. So you could replace it with 1/2 a cup whole milk and 1/2 a cup heavy cream.
Neel says
8 ounces of tomato sauce!! Is’nt it too much?
This is a very saucy recipe to be sure, but that’s how my family loves it. Perfect for soaking rice. Delicious!
Fiona says
I suspect that if you’re not American, this translates to passata or tomato puree, not ketchup. A can of finely chopped tomatoes will substitute well.
Shelly says
What kind of tomato puree do you use?
It’s just a small can of tomato paste. If you can’t find it, you can leave it out of the recipe and you will still enjoy it.
Germaine says
Love the sauce – is it possible to double it when making the recipe – I generally use boneless skinless thighs as I find the breast on the dry side..
You absolutely could double it. But I wouldn’t! My husband likes the sauce more than the meat in Indian dishes, so this recipe is heavy on the sauce as it is!
Tiffany says
Wow!!! Made this recipe and we loved it! My husband said it’s a keeper. So I will definitely be making this again! Thank you so much, I really love your recipes!
So happy you liked it Tiffany!
LaVonne says
This dish is easy to prepare and healthy! My husband loves it and his idea of international recipes is pizza and pasta. I’m planning on preparing it again next week.
Hahahaha!! Thanks for the laugh, LaVonne, I love it. And thank you for taking the time to come back and let me know!
Amy Knight says
Have you ever substituted potatoes for the chicken? If so, how did you do it?
I haven’t, but that sounds really good. If you are looking to make it vegetarian, I would consider half potatoes and half cauliflower!
Amy Knight says
Thank you for reminding me about cauliflower! I looked at another site and it suggested sautéing the potatoes and then adding in the sauce. I’m giving it a try tomorrow night!
Let me know how it goes!