Preppy Kitchen Recipes Chicken Butter Chicken

Butter Chicken

By John Kanell Updated Sep 30, 2020
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This Butter Chicken (murgh makhani) recipe is rich, creamy and delicious and better yet is made with very few ingredients in no time at all. Serve this popular Indian curry with rice, naan and crunchy papadums for a better than take-out classic!

Butter chicken on a plate garnished with coconut.

Butter chicken is one of those easy and delicious recipes that only requires a few basic ingredients and comes together in a snap. It’s one of our favorite weeknight dinners. There isn’t a ton of buter in the recipe but if has a wonderful creamy taste, you can also use ghee, which is Indian clarified butter.

What You’ll Need For This Recipe

Ingredients to make butter chicken on a marble counter.

Chicken: This recipe actually calls for flavorful dark meat but you can use breasts if preferred/to appease picky eaters.

Coconut milk: You can use heavy cream or coconut milk. Coconut milk is great if you’re lactose sensitive but both will give you a nice creamy base.

Whole canned tomatoes: have a wonderful texture when you crush them by hand. You can definitely use crushed or diced tomatoes instead.

Spices: feel free to add chili powder, cardamom and anything else you enjoy.

Coconut: Flaked, unsweetened coconut is a nice garnish but totally optional.

How to Make Butter Chicken

Two photos showing chicken cooking in spices.

1. Add the butter to a Dutch oven and add the spices.

2. Add the chicken and cook until browned.

Two photos showing adding onion and tomato to a chicken curry.

3. Add the onion, ginger and garlic and saute.

4. Add the tomato paste and stir.

Two photos showing how to make butter chicken.

5. Add the diced tomatoes and coconut milk (or heavy cream). Continue to simmer.

6. Finally add in lime juice and serve.

Serving Suggestions

Rice and naan bread make a complete Indian meal along side this butter chicken. If serving rice go for long grain such as basmati and season it well. You can even add in some spices to liven it up. I also like to top with curry with crunchy cashews, coconut flakes and lime for added texture and flavor. And if you feel like going all out then papadums are always fun for serving with this too!

A plate of butter chicken next to a glass of water.

Pro Tips for this Recipe

Blooming spices in butter or oil helps release their flavorful oils, resulting in a richer-tasting curry dish.
Garam masala is a blend of spices that usually includes coriander, pepper, cumin, cardamom, and cinnamon. Whereas curry powder can be spicy (hot), garam masala is typically not.
You’re not trying to cook the chicken all the way through at first; just cook until it takes on a little color. It will finish cooking when it simmers.
Be sure to shake the can of coconut milk before using to allow the coconut milk solids to recombine.

A close up of butter chicken in a bowl with rice

Frequently Asked Questions

Why is it Called Butter Chicken?

This chicken curry originated in Northern Indian, named Murgh Makhani meaning chicken with butter. It gets its name from the buttery, silky and incredibly addictive sauce and would have originally been cooked with ghee (clarified butter). If you love this Indian curry for it’s creamy tomato rich sauce then you’ll also love Chicken Tikka Masala, another recipe you don’t want to miss!

What Ingredients do I Need?

Butter – Can’t have butter chicken without the butter right? Actually, it’s not essential you can use oil but I love to use it for extra richness and creaminess.
Chicken – Chicken thighs are used in this dish, they’re succulent and extra flavorful but you can also use chicken breasts if preferred.
Spices – Garam Masala and curry powder add immense flavor to this curry and a little goes a long way!
Onion, Garlic, Ginger – Three important flavors for this chicken curry recipe and they add a ton of freshness.
Tomatoes – I use tomato paste for umami flavor and diced tomatoes for freshness.
Coconut Milk – Add a luxurious creamy texture to the sauce that’s hard to resist. You can also use heavy cream or yogurt.

Can I Make it in Advance?

Absolutely, Indian curries taste even better the next day just like a good stew or meat sauce does. The flavors get a chance to develop even further and become extra delicious. Make the curry 1-2 days in advance (although it can be served immediately) and keep it in a sealed container in the fridge before reheating.

How to Store Leftovers and Freeze Butter Chicken

Leftovers will store well in the fridge for up to 4 days but just make sure to keep them covered or in a sealed container. It also freezes really well and is great for meal prep. Thaw completely before reheating. Pro Tip: Why not make a double batch and freeze some for a super quick and easy weeknight meal!

If you’ve tried this Butter Chicken recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!