Easy Butter Chicken Recipe
Serve with Garlic Broccolini or Best Ever Roasted Broccoli and Flatbread Naan for a great meal.
Butter chicken has been a long time favorite of my family, and this Indian Butter Chicken has been our go to recipe for a while. BUT, you have to marinate the chicken for a few hours, and that means I have to plan ahead, or we don’t get to delve into the delectable flavor. So I made it my mission to make an easy butter chicken recipe that takes minimal effort, and still tastes awesome. And this is the result. And OMG is it good.
- Simple to make
- Even better as leftovers
- Can use chicken breasts or chicken thighs
- Delicious
Origins of Butter Chicken
Butter chicken, also known as Murgh Makhani, is a beloved dish in Indian cuisine. Its origins are deeply rooted in the rich culinary history of India, particularly in the northern region of Punjab.
Butter Chicken is believed to have been created in the 1940s by Kundan Lal Gujral, Kundan Lal Jaggi, and Thakur Dass, the founders of the iconic restaurant Moti Mahal in Delhi, India. The story is that these restaurant owners had leftover tandoori chicken and wanted to create a use for it. To prevent the cooked chicken from drying out, the chefs at Moti Mahal developed a creamy tomato-based sauce that not preserved the meat and also enhanced its flavors. And we should all be sending them thanks because this is a classic favorite for a reason.
What You Need to Make Butter Chicken
You can order everything you need to make butter chicken at Walmart.com
- 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
- 2 1/2 Tablespoons garam masala, divided
- 1 teaspoon Fenugreek
- 1/2 Tablespoon cumin
- 2 pounds skinless, boneless chicken thighs, cut into bite-sized chunks, you can use chicken breast as well, just adjust cooking time down a little as they don’t take as long to cook through.
- 1/2 cup plain Greek yogurt
- 2 tablespoons vegetable oil
How to Make Butter Chicken
- Prepare Ingredients: Gather all ingredients and preheat the oven to 375°F (190°C).
- Caramelize Onions and Garlic: Melt 2 tablespoons of butter in a skillet over medium heat. Add the minced onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
- Make Sauce: After the onions and garlic are done caramelizing, add the heavy cream, tomato sauce, remaining butter, and 1/2 Tablespoon garam masala into the saucepan over medium-high heat. Bring to a simmer.
- Simmer Sauce: Reduce heat to medium-low, cover, and simmer, stirring occasionally, for 30 minutes.
- Prepare Chicken: Meanwhile, in a small bowl, combine Greek yogurt, garam masala, cumin, fenugreek, salt, and cayenne, then toss the chicken pieces with mixture until coated and spread out on a baking sheet.
- Bake Chicken: Bake the chicken in the preheated oven until no longer pink in the center, about 12-15 minutes. If using chicken breast, bake for a shorter time period, about 10-12 minutes.
- Combine and Serve: When chicken is done cooking, and sauce has finished simmering, add the cooked chicken to the sauce and simmer for an additional 5 minutes before serving. Serve with fresh cilantro on top.
Tips and Tricks
- Caramelization: Take your time to caramelize the onions properly. This adds a deep, rich flavor to the sauce. It is only about an extra 10-15 minutes of overall cook time, and is worth every one of those minutes for the flavor it provides.
- Quality Chicken: Use skinless, boneless, chicken thighs for a juicier and more flavorful dish. If you want to use breasts, that works too, cut into even size pieces, and cook until they reach 160 degrees F, before adding them to the sauce to finish cooking. They have less fat in them, so you will want to be more careful to not overcook, otherwise you will have dry chicken.
- Simmering: Allowing the sauce to simmer on low heat helps the flavors meld together beautifully. The spices are a big part of what makes this dish so tasty, so the extra 5 minutes of simmer time with the chicken is key.
- Spice Level: Adjust the cayenne pepper to your taste preference. You can add more for extra heat or reduce it for a milder dish. And add more garam masala as desired.
Substitutions
- Chicken: Substitute chicken thighs with chicken breasts if preferred, but note that thighs tend to be more flavorful and juicy.
- Cream: For a lighter version, use half-and-half or coconut milk instead of heavy cream. It can change the flavor some, so keep this in mind.
- Tomato Sauce: Use crushed tomatoes or tomato puree as an alternative to tomato sauce. If using crushed tomatoes, consider blending in the blender for a few minutes to get the right consistency.
- Butter: Substitute ghee for butter for a more authentic flavor.
- Paneer: Make it with a vegetarian alternative using paneer (Indian cottage cheese) instead of chicken.
FAQs
Can I use store-bought garam masala? Yes, store-bought garam masala works perfectly for this recipe. If you prefer, you can make your own blend at home for a fresher taste.
Is there a dairy-free option for this recipe? Yes, you can substitute heavy cream with coconut milk and use a dairy-free butter substitute. But keep in mind this will impact the flavor.
Can I make this recipe ahead of time? Absolutely! Butter chicken often tastes even better the next day as the flavors have more time to meld together. Simply reheat it gently on the stove before serving.
What can I do if the sauce is too thick? If your sauce is too thick, you can thin it out with a little chicken broth or more cream or milk until you reach your desired consistency.
Serving Suggestions
Butter chicken pairs wonderfully with a variety of sides. Here are some suggestions to complete your meal:
- Rice: Serve with basmati rice or jasmine rice to soak up the delicious sauce.
- Naan: Pair with warm, fluffy naan bread for an authentic experience. We love making it homemade.
- Vegetables: A side of steamed or roasted vegetables like broccoli, cauliflower, or green beans is always welcome.
- Salad: A simple cucumber and tomato salad with a squeeze of lemon juice for a refreshing contrast.
Enjoy this easy butter chicken recipe that brings the flavors of Indian cuisine to your kitchen with minimal effort. Perfect for a weeknight dinner or a special occasion, it’s sure to become a family favorite!
Other Great Recipes
- Yellow Curry Chicken
- Mixed Vegetable Chicken Curry
- Keto Chicken Biryani
- Butter Chicken (Low Carb, Keto)
- Instant Pot Chicken Tikka Masala
Easy Butter Chicken
Ingredients
- 1 cup butter divided
- 1 onion minced
- 1 tablespoon minced garlic
- 15 ounces tomato sauce
- 3 cups heavy cream
- 1/2 Tabelspoon Garam Masala
- 2 pounds chicken thighs boneless skinless thighs, cut into bite-sized chunks
- 2 tablespoons vegetable oil
- 1 cup Greek Yogurt plain
- 1 Tablespoon Cilantro for garnish
Spice Rub
- 2 teaspoons salt
- 1 teaspoon cayenne pepper
- 2 Tablespoons garam masala divided
- 1/2 Tablespoon Cumin
- 1 teaspoon Fenugreek
Instructions
- Prepare Ingredients: Gather all ingredients and preheat the oven to 375°F (190°C).
- Caramelize Onions and Garlic: Melt 2 tablespoons of butter in a skillet over medium heat. Add the minced onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
- Simmer Sauce: While the onions and garlic are done cooking, combine the heavy cream, tomato sauce, remaining butter, salt, cayenne pepper, and 1/2 Tablespoon garam masala with them and bring to a simmer.
- Simmer with Caramelized Onions: Reduce heat to medium-low, cover, and simmer, stirring occasionally, for 30 minutes.
- Prepare Chicken: Toss the chicken pieces with greek yogurt and spice mixture until coated. And spread out onto a baking sheet that is coated in the vegetable oil.
- Bake Chicken: Bake the chicken in the preheated oven until no longer pink in the center, about 12-15 minutes.
- Combine and Serve: Add the cooked chicken to the sauce and simmer for 5 minutes before serving.
- Top with cilantro before serving.
Notes
Quality Chicken: Use skinless, boneless chicken thighs for a juicier and more flavorful dish.
Simmering: Allowing the sauce to simmer on low heat helps the flavors meld together beautifully.
Spice Level: Adjust the cayenne pepper to your taste preference. You can add more for extra heat or reduce it for a milder dish.
Substitutions
Chicken: Substitute chicken thighs with chicken breasts if preferred, but note that thighs tend to be more flavorful and juicy.
Cream: For a lighter version, use half-and-half or coconut milk instead of heavy cream.
Tomato Sauce: Use crushed tomatoes or tomato puree as an alternative to tomato sauce.
Butter: Substitute ghee for butter for a more authentic flavor.
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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