Butter Chicken

Ever get a serious craving for Indian food, but worry it’s way too complicated to make at home? Not with this easy Butter Chicken recipe!

It’s practically foolproof, ridiculously creamy, and packed with incredible flavor.

If you love ultra-juicy chicken coated in an irresistible sauce, this fast Butter Chicken is going to be your new favorite go-to.

It’s the ultimate easy weeknight dinner, even if you’ve never cooked Indian food in your life!

In my simple recipe, complete with easy step-by-step instructions, I’ll show you how quick and effortless it is to whip up this delicious dish right in your own kitchen!

Why you’re going to love this recipe:

• Super easy to make.
• Faster to whip up than you’d think.
• Incredibly rich and creamy.
• Packed with cozy, flavorful spices.
• Made with super tender, juicy chicken.
• Totally customizable heat level.
• A restaurant-quality classic made right at home.
• Pure comfort food in a bowl.
• An absolute feast when paired with rice and warm naan.
• The ultimate easy weeknight dinner.

My Best Pro Tips for Butter Chicken

This Butter Chicken is rich, super flavorful, and has a cozy, gentle warmth to it without being crazy spicy. Feel free to tweak the heat level to match your taste!

You can easily grab Tikka Masala paste in the International aisle at most grocery stores—just check the jar, as spice levels can vary by brand.

If you love a little extra kick, just stir in a pinch more Garam Masala, a dash of chili powder, or some freshly chopped chilies right into the sauce.

Give the chicken plenty of time to marinate! The longer it sits, the more amazing flavor it absorbs from that Tikka Masala paste. Aim for at least 3 hours, but letting it marinate overnight is pure magic!

Cut the chicken into uniform, bite-sized pieces so everything cooks evenly.

Always taste the sauce at the end and season with a bit more salt (and maybe a pinch of sugar). Sometimes it just needs that extra little touch to bring all the flavors together!

You can easily control the heat by adjusting the amount of Tikka Masala paste, or feel free to throw in a bit of extra chili if you love a kick.

A sprinkle of fresh cilantro at the end is optional, but it gives the dish such a lovely, bright freshness.

Can You Make Ahead and Store It?

Butter Chicken is fantastic for meal prep! You can marinate the chicken breast the day before, which saves so much time when you’re ready to cook dinner.

Store any leftover finished Butter Chicken in an airtight container in the fridge for 2 to 3 days.

To reheat, simply warm it gently in a pot on the stovetop over low heat, or pop it in the microwave.

It also freezes wonderfully! Just pack it into freezer-safe containers. Once thawed, the sauce might look a little thinner or separate slightly—that’s totally normal and will smooth right back out as you gently reheat it. The flavor stays absolutely delicious!

Fun Recipe Variations

Add More Veggies: Near the end of cooking, feel free to stir in veggies like green peas, diced bell peppers, or cooked cubed potatoes.

Vegetarian Swap: Swap out the chicken for paneer (an Indian cheese you can find at most grocery stores or Asian markets) or canned chickpeas. Neither needs to be marinated—just add them directly into the sauce along with the tomatoes and heavy cream.

A Touch of Sweetness: If you love that cozy, restaurant-style sweetness, stir a teaspoon of honey or sugar into the sauce.

For Extra Creaminess: Want an ultra-rich, velvety sauce? Blend a handful of cashews right along with the canned tomatoes.

For Authentic Flavor: If you can track down dried fenugreek leaves (Kasuri Methi) at an Asian or Indian market, crush a small pinch between your palms and stir them in right at the end. It adds that signature, restaurant-quality flavor!

Here’s What You’ll Need for Butter Chicken

• 1.3 lbs (600g) boneless, skinless chicken breasts
• ⅓ cup (80g) Tikka Masala paste
• 1 large yellow onion
• 1 clove garlic
• 1-inch piece fresh ginger (about ½ oz)
• 3 tbsp butter
• 1 tsp garam masala
• ½ tsp ground turmeric
• 2 cans (14.5 oz each) diced tomatoes
• ¾ cup heavy cream
• 1 tsp salt
• 1 tsp sugar

How to Make Butter Chicken

Prep Work (Marinating the Chicken):

Cut the chicken into bite-sized pieces. Feel free to dice it or slice it into strips—whatever you prefer!

Place the chicken pieces in a bowl and add the tikka masala paste. Use a little more or less depending on how spicy you like it.

Toss everything together well so every piece of chicken is nicely coated in the paste.

Cover the bowl and pop it in the fridge for at least 3 hours (or overnight). The longer it marinates, the better those flavors will be!

Instructions:

Peel the onion, garlic, and ginger, then quarter the onion.

Add the onions, garlic, and ginger to the mixing bowl and chop for 5 sec / Speed 5.

Use your spatula to scrape down the sides of the mixing bowl. Repeat if you still have larger chunks left.

Add the butter, garam masala, and turmeric, then sauté for 3 min / 120°C (248°F) / Speed 1.

Next, pour the canned tomatoes and heavy cream into the mixing bowl.

Secure the lid and purée the sauce for 5 sec / Speed 8.

Pro Tip: If you love an ultra-smooth sauce, just blend it for a few extra seconds!

Now, add the salt, sugar, and marinated chicken.

Cook for 25 min / 100°C (212°F) / Reverse / Soft Stir. (Using Reverse keeps the chicken pieces nice and whole).

Once the time is up, check that the chicken is cooked through and give it a quick taste—add a pinch more salt if needed!

Finally, serve your butter chicken over warm rice with naan bread and fresh cilantro on top.

Enjoy!

By the way, the prep times listed are just averages. Everyone cooks at their own pace, and sometimes things take a bit longer or shorter than expected.

Happy cooking!

If you loved this recipe, you might also enjoy my creamy chicken curry 🙂

Best,
Christoph

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