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
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
1. Add the butter to a Dutch oven and add the spices.
2. Add the chicken and cook until browned.
3. Add the onion, ginger and garlic and saute.
4. Add the tomato paste and stir.
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!
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.
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 love this recipe try these out!
If you love this recipe try these out!
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!
Butter Chicken
Ingredients
- 3/4 cup butter or ghee
- 1 Tbsp. curry powder
- 2 Tbsp. garam masala
- 2 lb. boneless skinless chicken thighs cut into 1-inch pieces
- 1 cup diced yellow onion
- 3 Tbsp. minced garlic
- 3 Tbsp. minced ginger
- 1/4 cup tomato paste
- 1 28-oz. can crushed tomatoes
- 1 1/2 cups heavy cream or coconut milk
- 1/2 tsp salt
- 2 Tbsp. lime juice
- Rice chopped roasted cashews, coconut flakes, and lime wedges, to serve
Instructions
- Heat butter in a Dutch oven over medium heat.
- Stir in curry and garam masala; stir and cook until fragrant, about 2 minutes.
- Add chicken; stir to coat in spices and butter.
- Add onion, garlic, and ginger to skillet.
- Cook, stirring occasionally, until chicken is slightly browned, about 5 minutes.
- Stir in tomato paste until combined.
- Stir in tomatoes and cream until combined.
- Reduce heat to medium-low; simmer, stirring occasionally, 10 minutes.
- Remove from heat; stir in lime juice.
- To serve, spoon chicken mixture over rice; top with cashews and coconut flakes, if desired.
- Serve with lime wedges.
Video
Notes
- 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.
