Easy Indian Butter Chicken Recipe

Let me introduce you to my go-to Easy Indian Butter Chicken Recipe—the kind that makes your kitchen smell like a bustling Indian street market, but without the hassle of complicated steps. This dish has been a crowd-pleaser every time I’ve served it, whether at a casual weeknight dinner or an impromptu gathering. The creamy tomato sauce combined with tender chicken chunks just melts in your mouth, and you’ll find yourself reaching for seconds (or thirds, trust me).

What I really love about this Easy Indian Butter Chicken Recipe is how approachable it is, even if you’re new to cooking Indian food. You get the rich, buttery flavors accented with a hint of spice, but nothing overwhelming—perfect for anyone easing into bold tastes. Plus, it’s one of those dishes that’s forgiving and flexible, so you can tweak it to suit your preferences without fear of ruining the whole thing.

Ingredients You’ll Need

Each ingredient in this recipe plays a crucial role in building that signature creamy and spiced flavor. When you shop, look for fresh produce and quality spices—you’ll notice the difference in the final taste immediately.

• Butter: You’ll use a lot of it here—because what’s butter chicken without butter? Dividing it for cooking and saucing helps layer that silky richness.
• Onion: Minced finely, it forms the savory base of the sauce, giving it a subtle sweetness as it cooks down.
• Garlic: Fresh is best—garlic adds that welcome punch and depth to the dish.
• Tomato sauce: This provides the tangy foundation, but if you want a fresher flavor, sometimes I like to mix in a bit of crushed tomatoes.
• Heavy cream: The secret to that luscious, velvety texture. Don’t skip this unless you want a very different dish.
• Salt: Essential for balancing flavors—adjust to your taste.
• Cayenne pepper: Adds the kick, but feel free to dial it up or down depending on your heat tolerance.
• Garam masala: This is your aromatic superstar, blending warm spices like cinnamon, cloves, and cardamom.
• Chicken breast: Skinless and boneless is easier to work with and cooks quickly; cut into bite-sized pieces for even cooking.
• Vegetable oil: Used for searing the chicken before it simmers in the sauce.
• Tandoori masala: This adds authentic Indian flavor and a beautiful reddish hue to your morsels of chicken.

Variations

I’ve played around with this Easy Indian Butter Chicken Recipe by switching up spices and ingredients, and honestly, it’s a great base for experimenting. I encourage you to make it your own and add twists that excite your palate!

• Use Greek yogurt instead of heavy cream: Gives a tangier, lighter sauce—I tried this when cutting calories, and it’s surprisingly tasty but less indulgent.
• Swap chicken for paneer: A wonderful vegetarian option that soaks up the sauce beautifully; I like this version when my vegetarian friends come over.
• Add fresh ginger: A teaspoon of grated ginger brings a zingy freshness that brightens the dish and complements the garlic.
• Adjust the heat: For those who love spicy, add more cayenne or even a diced green chili; I keep it mild if cooking for the whole family.
• Marinate chicken longer: Letting the chicken marinate in tandoori masala and yogurt for a few hours amps up the flavor and tenderness—worth the wait!

How to Make Easy Indian Butter Chicken Recipe

Step 1: Searing the Chicken

Heat the vegetable oil in a large skillet over medium-high heat. Toss your chicken pieces in the tandoori masala to coat them well, then add them to the pan. You’ll want to sear the chicken just until it’s browned on all sides but not fully cooked through at this point—about 4 to 5 minutes. This step locks in moisture and that wonderful spice flavor, which really makes the dish sing.

Step 2: Building the Sauce

In a separate large pan—or after pushing the chicken to the side—melt half the butter and add the minced onions. Cook them gently until they’re soft and golden, which usually takes around 7 minutes. The sweet onion flavor is key here, so don’t rush it! Next, stir in the garlic and cook for just about a minute until fragrant, then add your tomato sauce. Let this simmer gently for 10 minutes so the flavors marry beautifully.

Step 3: Bringing it All Together

Stir in the heavy cream along with salt, cayenne, and garam masala. Mix thoroughly, then fold in your seared chicken. Finish by melting the remaining butter directly into the sauce—you’ll notice it gives the curry a beautiful sheen and extraordinary richness. Let it cook on low for another 10-15 minutes, uncovered, so the sauce thickens just right and the chicken becomes tender and infused with all those spices.

How to Serve Easy Indian Butter Chicken Recipe

Garnishes

I personally love finishing this dish with a sprinkle of fresh cilantro leaves—they add a fresh, bright contrast to the creamy sauce. Sometimes, I also drizzle a little extra melted butter on top for that luscious look and taste. A tiny squeeze of fresh lemon juice just before serving can elevate it with a nice zing, too.

Side Dishes

This butter chicken pairs wonderfully with warm naan bread straight from the oven—that’s my favorite scoop for the sauce! I also often serve it alongside fragrant basmati rice, which soaks up all the flavors effortlessly. For a healthier balance, steamed vegetables or a cucumber raita on the side add a refreshing touch.

Creative Ways to Present

For dinner parties, I like to serve the butter chicken in individual mini cocottes or earthenware bowls, garnished with cilantro and sliced green chilies. Arranging the rice in a neat mound with butter chicken ladled around the edges makes it look like a dish worth a restaurant visit. Adding a small bowl of mango chutney on the side also adds color and a sweet contrast that guests often rave about.

Make Ahead and Storage

Storing Leftovers

Leftover butter chicken always tastes even better the next day once the flavors have had extra time to meld. I store mine in airtight containers in the fridge for up to 3 days. Just make sure it’s cooled to room temperature before sealing to avoid condensation that can dilute the sauce.

Freezing

I’ve successfully frozen this dish plenty of times without sacrificing texture or taste. Portion it out in freezer-safe containers and it’s good for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge—it reheats beautifully.

Reheating

To reheat, gently warm the butter chicken in a saucepan over low heat, stirring occasionally to prevent sticking or separating. Adding a splash of cream or water can help revive the sauce’s original creaminess if it thickened too much in the fridge.

FAQs

Final Thoughts

This Easy Indian Butter Chicken Recipe holds a special place in my cookbook because it brings so much comfort and joy with relatively little stress. It’s the dish I reach for when I want impressive flavors without spending hours in the kitchen. I hope you’ll give it a try—it’s a delicious way to treat yourself or your loved ones to a bit of Indian cuisine magic at home. And remember, cooking is all about having fun and making it yours, so feel free to play around with this recipe and make it your staple!

Easy Indian Butter Chicken Recipe

★★★★★ 4.8 from 103 reviews

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

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Description

This Easy Indian Butter Chicken recipe features tender chunks of chicken simmered in a rich and creamy tomato-based sauce infused with traditional Indian spices. Perfect for a comforting meal, it combines aromatic ingredients like garam masala, tandoori masala, and cayenne pepper to create a flavorful and mildly spiced dish that pairs excellently with rice or naan.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup butter, divided
• 1 onion, minced
• 1 tablespoon minced garlic
• 1 (15 ounce) can tomato sauce
• 3 cups heavy cream
• 2 teaspoons salt
• 1 teaspoon cayenne pepper
• 1 teaspoon garam masala
• 1 ½ pounds skinless, boneless chicken breast, cut into bite-sized chunks
• 2 tablespoons vegetable oil
• 2 tablespoons tandoori masala

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Instructions

1. Prepare the chicken: In a bowl, toss the chicken breast chunks with the tandoori masala until evenly coated. Set aside to let the flavors meld.
2. Sauté aromatics: Heat ½ cup of butter and 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the minced onion and cook until translucent and soft, about 5-7 minutes. Add minced garlic and sauté another 1-2 minutes until fragrant.
3. Cook the chicken: Add the seasoned chicken pieces to the skillet and cook, stirring occasionally, until the chicken is browned on all sides and nearly cooked through, approximately 8-10 minutes.
4. Add spices and tomato sauce: Stir in the garam masala, cayenne pepper, salt, and tomato sauce. Mix well to coat the chicken and allow the sauce to simmer gently for about 5 minutes so the flavors blend together.
5. Finish with cream and butter: Reduce the heat to low and slowly stir in the heavy cream. Add the remaining ½ cup of butter in small pieces, stirring continuously until the sauce is rich, creamy, and slightly thickened, about 5-7 minutes. Do not boil after adding cream to avoid curdling.
6. Serve: Remove from heat and let the butter chicken rest for a couple of minutes. Serve hot with steamed basmati rice or warm naan bread.

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Notes

• Adjust the cayenne pepper to your preferred spice level; reduce for a milder dish.
• For a richer flavor, use ghee instead of butter.
• Chicken thighs can be used instead of breasts for more tenderness and flavor.
• This dish pairs wonderfully with basmati rice or naan.
• Leftovers store well in the refrigerator for up to 3 days and taste great when reheated gently on the stovetop.

Keywords: Butter Chicken, Indian Butter Chicken, Easy Butter Chicken, Creamy Chicken Curry, Indian Chicken Recipe