Butter Chicken

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Updated Jan 28, 2024

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This Indian butter chicken with warm basmati rice may just be one of the best chicken recipes you’ll ever have. Juicy chicken thighs are marinated in a deliciously spiced yogurt blend, then sauteed and simmered in a rich and creamy curry sauce that’s ridiculously good.

There’s so much to love about Indian food, especially when rich curry sauces are involved. Coconut curry chicken is an easy weeknight meal, and I have a vegetarian version for chickpea curry in my cookbook. But tikka masala and butter chicken (also known as murgh makhani) are two of the most popular Indian dishes. And while those two may seem similar, there are some slight differences in the sauces.

The sauce for tikka masala is less creamy and has a more prominent spiced kick to it. Butter chicken on the other hand has a creamier, more buttery sauce that balances out the rich spices. So if your preference is ultra-creamy curry sauces, you’re going to absolutely love this butter chicken recipe!

Ingredients for butter chicken on a table

Butter chicken ingredients

I’m usually one who attempts to simplify ingredient lists, but there’s not a lot of room for shortcuts with butter chicken, especially if you hold true to a traditional version. So I’m sticking with authentic ingredients today, but with a few small additions that’ll make this the best butter chicken ever.

Chicken Thighs: Boneless skinless chicken thighs are preferred as they remain juicy and tender when cooked.
Spices: Both the marinade and the sauce use similar spices, including Kashmiri red chili powder and garam masala (see note on chili powder below). Additionally, the chicken marinade includes ground turmeric and the curry sauce includes ground coriander and cumin.
Yogurt: I’m using Greek yogurt for this recipe, but any plain yogurt (even dairy-free yogurt) works as well. Just make sure to use full-fat yogurt for creamy, flavorful, and tangy chicken.
Lemon Juice: Stick with freshly squeezed lemon! It has more vibrant flavor than jarred lemon juice.
Garlic and Ginger: You have two options – you can mince fresh ginger and garlic or take the easier route and buy garlic ginger paste.
Onion: A diced yellow onion adds depth of flavor to the sauce.
Cashews: Blended raw cashews are my secret tip to make the curry sauce as creamy as can be!
Tomatoes: One can of crushed tomatoes serves as the base for the sauce.
Coconut Sugar: While any granulated sugar works in this recipe, my personal preference is coconut sugar.
Butter: Unsalted butter is ideal, but you can also substitute that with ghee or olive oil if you’re dairy-sensitive or dairy-free.
Heavy Cream: Both heavy cream and coconut cream work great. So feel free to choose your preference.

Find the printable recipe with measurements below

Chili powders on a plate for butter chicken

AMERICAN CHILI POWDER VERSUS KASHMIRI RED CHILI POWDER

To clarify the chili powder used in this recipe, American chili powder is a blend of ground dried chiles with other spices like cayenne pepper, cumin, oregano, garlic powder, and paprika. This savory blend makes it perfect for adding into Tex-Mex dishes, like my classic chili recipe.

But when it comes to Indian food, Kashmiri red chili powder is everyone’s go-to across a variety of dishes. It’s made from ground dried chiles alone, and is actually mild in flavor. Plus, its vibrant red color adds beautiful warm tones – especially in curries!

Pro Tip: Carefully look to make sure the word “Kashmiri” is labeled on the packaging. If it just says red chili powder, it’s going to have much more intense heat. To put this into perspective – Kashmiri chili powder is between 1,000 to 2,000 Scoville heat units, while red chili powder reaches 4,000 Scoville heat units!

Here’s a quick run-down of the different chili powders and their heat level:

Cayenne – very hot
Red Chili Powder – very hot
Deggi Mirch – medium hot
Kashmiri Chili Powder – mild
Paprika – mild

How to Make The Best Butter Chicken

The steps below may look intimidating, but once you start cooking, it’s actually really simple. Just remember that each step serves a purpose in making the most delicious butter chicken possible!

Marinating chicken in a bowl for butter chicken

Prep and marinate the chicken. Cut the chicken into 1-inch pieces. Then marinate it in a bowl mixed with yogurt, lemon juice, ginger, garlic, Kashmiri red chili powder, garam masala, turmeric, and salt. Cover and refrigerate this for at least an hour (or overnight for even tastier results).

Cook the chicken. Use a large sauté pan to cook the chicken for 5 to 6 minutes, until it’s opaque and cooked through. Then transfer it to a separate bowl.

Making curry sauce in a pan for butter chicken

Make the curry sauce. Add the onions to the pan and sauté for 3 to 4 minutes. Add the ginger, garlic, red chili powder, garam masala, coriander, cumin, and stir for another minute. Then add the cashews, crushed tomatoes, sugar, and water. Stir, reduce the heat to low, and let it simmer for 5 minutes to let all those aromatic flavors meld together.

Blended butter chicken curry sauce in a Vitamix.

Blend it up. To make the sauce extra smooth and creamy, use a blender! Just pour the sauce into a high-powered blender and blend for about a minute, until it’s perfectly smooth.

Butter chicken in a large pan with a spoon.

The final steps. Wipe the pan clean with a paper towel, then stir together the blended sauce, butter, and heavy cream. Add the chicken back to the pan and stir it together with the sauce for 3 to 5 minutes, until it’s warmed through.

Creamy butter chicken in a pan with a serving spoon

Common Questions

Can you swap the chicken thighs with chicken breasts?

While yes, you can, I do recommend you use chicken thighs. I’m a little biased given how much I love chicken thigh recipes – but for good reason. They’re much more tender than chicken breasts and won’t dry out as you continue to simmer the chicken in the curry sauce. Also, traditional butter chicken uses chicken thighs. So that’s another good reason!

Is it necessary to use a blender for this recipe?

If you’d like a smooth and velvety sauce, I think it is. But you could also transfer the sauce to a bowl or large mason jar and use an immersion blender as well.

Storage Tips

This is a recipe that’s perfect for meal prep (just think of how you might buy butter chicken at the supermarket in the frozen food aisle).

To store: Any leftovers can be stored in an airtight container in the fridge for 3 to 4 days.
To freeze: If you’ve got leftovers or simply want to make a batch for the future, freeze this recipe in a freezer-safe container or my favorite Souper Cubes. It will keep in the freezer for up to 3 months.

More One Pan Chicken Recipes

Let’s be honest, chicken reigns supreme when it comes to flavorful, filling, and easy dinner ideas. Here’s a few extra recipes to keep in your back pocket.

Nothing beats this butter chicken when you’re in the mood for some Indian comfort food. If you make it, let me know how it turned out! I’d love to hear what you think in the comments below.