Butter Chicken is a comforting, richly spiced dish featuring marinated chicken breast simmered in a creamy tomato-based sauce. The flavor comes from a blend of Indian spices and tangy Greek yogurt, making it one of the most beloved dishes in Indian cuisine. While this version is a simplified take, it still delivers that bold, buttery flavor that keeps everyone coming back for more. For another flavorful chicken option, try our Firecracker Chicken!
Why This Butter Chicken Recipe Works
This butter chicken stands out because it starts with a flavorful yogurt marinade. Full-fat Greek yogurt tenderizes the chicken and infuses it with garam masala, cumin, garlic, and a touch of salt. After marinating, the chicken is lightly browned and then finished in a velvety tomato and cream sauce that’s rich and packed with flavor. It’s a great dish to serve with basmati rice, naan, or even your favorite sautéed veggies.
While this version is inspired by traditional Indian flavors, it’s not a fully authentic recipe. Authentic Butter Chicken, also known as Murgh Makhani, has deeper roots in North Indian cuisine. If you’re interested in a traditional version, check out the recipe from Indian Healthy Recipes for a more classic approach.
Tips for Tender Chicken Every Time
For the best results, marinate the chicken for at least an hour—overnight if you can plan ahead. The yogurt acts as a natural tenderizer, breaking down proteins and adding moisture. You can use a bowl or a sealed plastic bag for marinating, depending on what’s most convenient. And don’t worry if the chicken isn’t fully cooked after searing—it finishes cooking in the sauce to soak up every bit of flavor.
Storage and Make-Ahead Instructions
Butter Chicken stores well, making it a great option for meal prep:
- Refrigerator: Store in an airtight container for 3 to 4 days.
- Freezer: Cool completely, then freeze for up to 3 months.
- To Reheat: Warm it gently on the stove or in the microwave until heated through.
You can also marinate the chicken ahead of time and refrigerate it for up to 24 hours before cooking.
Butter Chicken
Ingredients
Chicken Marinade
- 2 pounds boneless skinless chicken breasts, cut into 1½-inch cubes
- 1 cup plain Greek yogurt
- 1 tablespoon garlic, minced
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
Butter Chicken Sauce
- 1 tablespoon olive oil
- 6 tablespoons unsalted butter, divided
- 1 medium yellow onion, diced
- 2 teaspoons garlic, minced
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon chili powder
- 1 can (15 ounces) tomato sauce
- 1 cup heavy cream
- 2 teaspoons granulated sugar
- 1 teaspoon kosher salt
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
- In a large bowl, combine Greek yogurt, garlic, garam masala, ground cumin, and kosher salt. Mix well to form the marinade.
- Add cubed chicken to the bowl and toss until all pieces are coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight for more flavor.
- When ready to cook, heat olive oil and 3 tablespoons of the unsalted butter in a large skillet over medium-high heat until sizzling.
- Add marinated chicken in a single layer. Cook in batches to avoid overcrowding the pan. Cook for about 3 minutes per side, until browned but not fully cooked through. Transfer the chicken to a plate and loosely cover with foil to keep warm.
- To the same skillet, add the remaining 3 tablespoons of unsalted butter. Once melted, add diced onion and cook, stirring occasionally with a wooden spoon, until soft and translucent, about 6–8 minutes. Scrape up any browned bits from the bottom of the pan as the onions cook.
- Add garlic, garam masala, ground cumin, ground ginger, and chili powder. Stir and cook until fragrant, about 30 seconds.
- Reduce the heat to medium. Stir in tomato sauce, heavy cream, and granulated sugar. Bring the mixture to a gentle simmer.
- Add the browned chicken back into the skillet and stir to combine. Simmer for 12–15 minutes, or until the sauce thickens slightly and the chicken is fully cooked through (internal temperature should reach 165°F).
- Taste and season with kosher salt as needed. Garnish with chopped fresh cilantro and serve hot, ideally with rice or naan.
This recipe is adapted from Iamhomesteader’s Butter Chicken.
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