easy butter chicken

This Easy Butter Chicken recipe (murgh makhani) can be on your dinner table in just 30 minutes. The sauce is deliciously rich and creamy, just like butter chicken from your favorite Indian restaurant.
☆☆☆☆☆ If you love this recipe as much as we do, make sure to give it a 5-star review in the comments below!

Easy Butter Chicken

butter oil

yellow onions, roughly chopped

ginger

garlic cloves, crushed

tomatoes

lb chicken breasts

water

whipping cream, plain yogurt, or coconut milk

almond butter

coconut sugar (can sub brown sugar)

Sea salt, to taste (I like about 2 teaspoons)

garam masala

turmeric

coriander

cumin

chili powder

cardamom pods

Heat the oil in a large-sized frying pan over medium-high heat. Add the onion, ginger, and garlic and cook for about 8 minutes, until well-browned, reducing the heat if necessary. While the onion cooks, place the spices in a small bowl.

Add the spices to the pan and cook for 1 minute to remove their raw flavor. Pour the can of tomatoes into the pan and scrape the bottom to remove any bits that are stuck to the pan. Transfer to a blender and blend on high until smooth. Return the sauce to the pan.

Add the chicken and water and bring the sauce to a simmer. Reduce the heat to medium-low, cover the pan, and let the chicken cook through, about 10 minutes.

Stir in the cream, yogurt, or coconut milk, the almond butter, and the coconut sugar. Season to taste with sea salt.

You're absolutely right about sharing, Kristen! But I think it's totally fine to share just with a very few friends. Thus, send me all this pot to me, ASAP! I may or may not share with someone else:) If seriously, good job! The chicken looks just fantastic!

I think I just had a 'When Harry Met Sally Moment'. Yes, yes, yes!  Before I even read the title, I saw the picture of the butter chicken and immediately swooned.  Thanks so much for sharing! So what other amazing little gems to you have hiding in your repertoire? ;)

Deviated slightly from the original recipe but it was amazing! Got some restaurant Naan to go with the dish and cooked some lentils for another side. GREAT recipe and if you like butter chicken a definite must try. So surprised the ginger didn't overpower the dish since there was so much of it but I was pleasantly surprised! And very delighted that it doesn't take a million years of reducing for it to taste this good. Thanks for sharing :)

Absolutely loved this recipe. Thank you for sharing ? Will most definitely be making this again.

This was excellent and easy to follow directions,  this was my first time making it and I will be adding it to my meal schedule.  I do have one question about the rice. Any rice I try just isn't the same, when I order it the rice is long and fluffy and tasty all on its own . But what I end up with is short sticky broken rice. Can you tell me what type of rice is commonly used.  I am new to BC and Vancouver Island and I am hoping that since you're a bc'er to you may have some idea
Thanks

So I totally forgot to rate your recipe in my original comment... 5 stars!

I tried this recipe today and I am in love! I adore this dish and never thought I could replicate it at home! You have single-handedly boosted my confidence as a cook, added a delicious recipe to my life and now made me a subscriber to your site. I will have to check out what other treasures you have in your backlog &lt;3

I am going make this tonight for my family, I want to use yoghurt....do I have to worry about the yoghurt splitting with heat? Or does the blending take care of that? Anybody else use yogurt?

Hopefully I hear back before I make it!

This recipe was bland and very weak in taste. We threw it out and was a waste of money and time. I will not be taking any more recipe's from this site because I cannot trust it to give 5 stars as a real actual outcome. This Butter chicken recipe was the worst recipe of Butter chicken I have ever eaten.

Thank you for this recipe! I love curry but never cook it at home. This was even better than ordering in. Next time I'll double the recipe so there are more leftovers.

I followed the recipe down to the exact grain of spice. My goodness, it was FANTASTIC.  I used coconut milk (75%) instead of dairy and the  almond butter was perfect in there!,  It is so refreshing to see a butter chicken recipe not using 4 tables spoons of butter and allowing a substitution for dairy. My partner said it was better than the restaurant we go to for Indian!.. 

But we seriously, seriously LOVED IT.

I had some cashew cream sitting in the fridge and was looking for ways to use it, this was fantastic! Will definitely make again.

I made this delicious butter chicken. I only had boneless chicken thighs on hand. It was delicious. Used the spices I had, added a bIt of curry powder and some mild Korma sauce. I have lots of sauce left over and will freeze it. All I have to do is add a couple of chicken breasts, cooked, and my next butter chicken meal is ready!

Easy to make and tasted good .. I made it a day ahead ...
My only issue was mine was a bit runny. .. so I added a few potatoes and it thickened a bit more
Had over Basmati rice ...
Thank you very much .. I really enjoy these recipes

Wonderful recipe! My husband declared it to be his new favorite. Tastes just like restaurant quality, you won't be disappointed.

so quick and easy and absolutely delish!!!

I’ve made this Butter Chicken recipe twice now.  So delicious and easy to make.  Thank you Endless Meal.  

Just made this curry and it tastes amazing!! Thanks for this fantastic recipe!

This was the best butter chicken recipe I have tried but it was still lacking from my favorite restaurant. To my families taste it was missing some spice and to much tomato.  Next time I will ahead some more spice and more cream. Easy recipe to follow and will try again. Thank you for the recipe!

Thank you for such a delicious recipe.  Appreciate the helpful tips also.  I am fairly comfortable
in the Kitchen and have been cooking even more since the current world has shuttered many restaurants.  I love Butter Chicken and even though I went on the healthy side using yogurt, this came out great with even brighter spice presence than restaurant version.  

This is motivating me into doing more Indian recipes and maybe some Tikka Masalas.  I liked this better than restaurant version the first time I made it.

Very good! Even without any heavy/whipped cream. Will definitely try it again. Recieved compliments from my 9 year old who loves Indian food. Thanks for the recipe!

I've made this twice now and it'll be in our regular line-up of meals. Delicious!! Both times I forgot the water, and my sauce was a little chunkier than yours, but the flavours are perfect. No more store bought sauce for me.
Thanks! I'm going to try the steak chili next.
Cheers 
Michael

I made a double batch of this last night and it was so good! Easy to make and was happily gobbled up by everyone, including my 11 year old (who also ate the leftovers for breakfast)!! I added a few kung pao peppers and some chilies because we all like things a bit extra hot.  I will definitely be making this again. 

Good flavor - not overpowering spicy like some can be. I find most recipes, and this one included, grossly underestimate the time. Probably took me 30 minutes just to dice the vegetables and chicken. I think fresh ginger takes so long. I didn't have almond butter on hand and didn't want to try peanut butter - wanted to try the dish first to determine if wanted to add later or next time.  I used boneless/skinless chicken thighs and simmered probably 30 minutes while I cleaned up and made side dishes of rice and roasted broccoli and carrots. Read comments afterwards that spoke of fenugreek but didn't see it in recipe. Perhaps that was from a prior recipe version. But wish I had read since I do have fenugreek and didn't even think about utilizing. Also didn't have cardamom seeds on hand so just used cardamom powder. I really liked the recipe - and especially liked that there was lots of sauce for dipping. Just like the author said, I think I'd double next time so can freeze some for future meal since took so long to prepare - probably a total of 2 hours (granted we did have guests so there was some chatting involved but I've actually reduced the time by best guesstimate). Thanks for sharing!

My blender had a problem so I couldn't blend the sauce. But the taste was still delicious and not noticeably lumpy. I'd make this butter chicken again.

https://content.jwplatform.com/videos/OGLrbfpq.mp4

This Easy Butter Chicken recipe (murgh makhani) can be on your dinner table in just 30 minutes. The sauce is deliciously rich and creamy, just like butter chicken from your favorite Indian restaurant.

Easy Butter Chicken 

Better than takeout, make easy Indian butter chicken in just 30 minutes, with a creamy tomato-based sauce, charred chicken, and incredible spice + flavour.

Indian Butter Chicken

+ 1/2 lb. boneless and skinless chicken thighs

yogurt

garlic,

ginger, grated

chilli powder or red pepper powder

paprika

salt

pepper

vegetable oil

unsalted butter

coriander seeds

cumin seeds

onion,

garam masala (or more to taste)

(16 tomato puree

heavy cream (35%

fenugreek leaves

salt and pepper, to taste

cilantro or parsley, chopped (for garnish)

In a medium bowl, mix together the chicken with the marinade ingredients: yogurt, garlic, ginger, chilli powder and salt and pepper. Cover the bowl and allow chicken to marinate for 1-2 hours or overnight in the fridge.

Preheat the oven to 475 F. Cook the chicken for 10 minutes on the middle rack. Turn broiler on high and move the chicken to the top rack. Char the top for 2-3 minutes until the top of the chicken begins to brown or burn slightly. Remove chicken from oven.

In a large frying pan, heat oil over medium high heat. Add butter and allow it to melt. Add coriander and cumin and cook for about 30 seconds. Add onion, turmeric, garlic and ginger and cook until onion becomes translucent (2-3 minutes). Add garam masala, chilli powder and paprika, stir until coated and cook for about 40 seconds. Add tomato puree and water and bring the sauce to a simmer.

Pour the sauce into a blender and puree until smooth (If you prefer a chunkier sauce rather than smooth, then skip this step). Pour the sauce back into the pan and bring to a simmer. Add the partially cooked chicken. Turn the heat down to low, cover the pan with a lid and simmer for 20 minutes.

Stir in the cream and fenugreek leaves and season with salt and pepper. Simmer for 2-3 more minutes.

Serve with a side of Basmati rice and/or naan bread and sprinkle some chopped cilantro or parsley on top.

This super flavorful Butter Chicken rivals any takeout and couldn&#x27;t be easier to make!

Butter Chicken

(boneless chicken thighs, cut into 1 inch pieces)

Stonyfield Grassfed Greek Quarts

lemon juice

cayenne pepper

butter

onion (small dice)

garlic (roughly chopped)

chicken stock

heavy cream

tomato paste

Lemon juice

bread

Combine the chicken, greek yogurt, lemon juice, and spices in a bowl. Marinate for at least 1 hour, or overnight.

In a large pan over medium heat, melt the butter. Stir in onion and cook slowly until the onion and cook until translucent. Add the garlic and ginger and cook until fragrant, about 2-3 minutes more.

Add the tomatoes to the skillet and cook for 5 minutes. Add the chicken and its marinade to the pan and cook for 5 minutes. Add the chicken stock and bring the mixture to a boil - then lower heat and simmer for 30 minutes. Stir in the heavy cream, tomato paste and salt and continue to simmer until the chicken has cooked through, about 15 minutes, and the sauce is thick.

Taste, adjust seasoning as needed, add lemon juice for a bit of acid. Garnish with cilantro leaves and serve alongside warmed naan.

What is it about butter chicken (or murgh makhani in Hindi) that makes it loved by children and adults alike? In the western world, spices aren’t normally equated with comfort, yet butter chicken is like a big hug. A must-order item on an Indian restaurant menu, this home-cooked version has all the same complexity of flavour, yet it’s so simple to make yourself. Tender chicken swims in a tomato sauce flavoured with sweet spices such as cumin, coriander and garam masala, and it’s finished with a generous slug of cream.

So what makes our butter chicken recipe such a delicious curry? In any authentic butter chicken, the chicken is left to marinate in a mixture of yoghurt and spices for hours before cooking. The yoghurt makes the chicken super tender, while the spices penetrate it and give it much more depth of flavour. While butter chicken sauce isn’t JUST made from butter, it is made up of a beautiful blend of rich ingredients - the yoghurt from the marinade, stock, tomato and cream.

I recommend serving this version of butter chicken the traditional way with steamed basmati rice and naan bread.


Easy butter chicken

125.00 ml Greek-style yoghurt

peeled,

5.00 gm ground cumin

tsp coriander

tsp garam masala

tsp chilli powder

Free Range Chicken Thigh, cut into 3cm pieces

brown onion, halved, thickly sliced

tomato puree

127.50 gm liquid chicken stock

126.25 gm thickened cream

Basmati rice, to serve

Coriander leaves, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5583874044001&=domain=taste

5348771529001-5583874044001

Mix up your dinner routine with this traditional Indian butter chicken bursting with bold flavors! Easy, saucy comfort food on the table in 30 minutes!

chicken breasts

onion

garlic

curry powder

coconut milk ((1 ½ cans))

flour

peanuts

Add chicken, onion, and next 7 ingredients to a large skillet or pan. Saute over medium heat 6-8 minutes until chicken is cooked through.

Add tomato paste, coconut milk, and flour and stir to combine. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes.

Serve over rice and top with chopped peanuts and cilantro.

A comforting and easy butter chicken curry with rice all baked in one dish. Simple, easy and effortless.

Dump-and-Bake Butter Chicken and Rice

coconut milk

chicken broth

ginger powder

white rice

½ lbs. skinless (boneless chicken (thigh

cilantro

Preheat oven to 375F (190C). Spray a 13-inch by 9-inch baking dish with cooking spray.

In the prepared dish (or in a separate microwave-safe bowl), whisk together the coconut milk, tomato paste, chicken broth, garlic, garam masala, curry powder, chili powder, ginger, salt and pepper until a smooth sauce forms.&nbsp;

Since the coconut milk is solid at room temperature, you will need to put the bowl (or dish) in the microwave to warm the mixture in order to be able to whisk it into a smooth sauce. Microwave the sauce in 1-minute intervals, whisking after each minute, until the coconut milk is melted and the sauce is completely smooth. This takes about 2 minutes total. Stir in the onion, rice, and chicken.

Cover the baking dish tightly with foil.

After about 45 minutes, remove the foil, stir the mixture, and check to see if the rice is done. Cover, and return to the oven to finish baking until the rice is completely cooked through. The sauce will become thick and the rice will be tender when the dish is done. This usually takes between 50-55 minutes total, but I like to check it and stir it about every 5 minutes towards the end.

Garnish with cilantro before serving.

I liked it, good balance of spices and it is nice and hearty, I found out though that you can't freeze coconut milk so the subsequent servings didn't taste as good as the first. But never the less a great recipe. Thank you

I loved the idea of this recipe; when I make it next time I will use smart white rice (I used basmati this time). And I will leave the chicken in big pieces, because the smaller chicken pieces cooked right through in about 15 minutes. And I will also use a 1/3 a cup of cream instead of coconut milk, bit more stock and maybe chuck in some ground cashews and a bit of butter. But all in all a really good recipe.

Just made this recipe tonight. It was delicious. Made it with some Roti bread.

Just made this last night and my family of three scraped up every last bit, we’re monsters!! But that’s how incredibly good it was. Honestly it’s probably my favorite thing I’ve ever made. I put in double the seasonings except chili powder because I’m not a fan of spicy food. I know, I’m a weirdo. I’m going to make it again for my parents this weekend! Thank you so much for this recipe, it’s a keeper!

I prepared and baked the recipe on a Sunday, ahead of a hectic week and reheated portions for dinner later that week. It was still great. Everyone loved it. I served it with with steamed broccoli, naan bread, raita and mango chutney.

Love your blogs!  What is 2 teaspoons garam masala?   And where can i find it or what would be a good substitute?

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Top 6 easy butter chicken recipes from across the web

The most viewed easy butter chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Butter Chicken

Indian Butter Chicken

Butter Chicken

Easy butter chicken

Indian Butter Chicken

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The most viewed easy butter chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine