Easy Butter Chicken Recipe

Among the most beloved and widely recognized dishes in Indian cuisine, Butter Chicken—known traditionally as Murgh Makhani—stands as a masterpiece of culinary harmony. Creamy, spiced, and subtly sweet, it’s a dish that has crossed borders and palates to become a global comfort food. With its luscious tomato-based sauce, tender pieces of marinated chicken, and a swirl of cream or butter that gives it its iconic richness, Butter Chicken occupies a unique space where tradition meets accessibility, and complexity meets indulgent simplicity.

Originally developed in Delhi in the 1950s, Butter Chicken was born out of culinary ingenuity and necessity. Legend holds that chefs at the Moti Mahal restaurant, seeking to make use of leftover tandoori chicken, combined it with a tomato-butter-cream sauce to create a new dish that was both practical and delicious. What started as a solution soon became a classic, and today, Butter Chicken is one of the most popular Indian dishes ordered in restaurants and recreated in home kitchens worldwide.

What makes Butter Chicken so enduring isn’t just its flavor—it’s its balance. The dish manages to be bold yet smooth, spiced but not overpowering, indulgent yet deeply comforting. It’s often described as an “entry-level” Indian dish, perfect for those new to Indian flavors, but it also holds up for experienced palates who appreciate the subtle layering of spices and the depth of the sauce. When done right, it strikes that rare chord of being both luxurious and deeply satisfying.

This guide is more than just a recipe—it’s a comprehensive walkthrough of everything that makes Butter Chicken exceptional and how to make it approachable for every home cook. We’ll explore the dish from every angle: the origins and cultural context, the key ingredients and why they matter, preparation tips to maximize flavor and texture, and methods that fit every kitchen—from stovetop to Instant Pot.

Most importantly, this version emphasizes ease without compromising on authenticity. While traditional recipes can require hours of marinating, tandoori ovens, and long simmering times, this streamlined method preserves the essence of Butter Chicken with a much simpler process. You’ll learn how to build deep flavor through smart shortcuts, how to balance spice and creaminess, and how to tailor the dish to your personal taste and dietary preferences.

Whether you’re a seasoned home cook or someone exploring Indian cuisine for the first time, this recipe is designed to guide you step-by-step with detailed explanations, substitutions, and customization tips. From weeknight dinners to weekend indulgences, Butter Chicken has a place in every home—and by the end of this guide, you’ll have a reliable, go-to version that rivals any takeout.

So roll up your sleeves, gather your spices, and get ready to master one of the world’s most iconic comfort foods. This is Butter Chicken made easy, flavorful, and entirely from scratch.

Step-by-Step Instructions: Easy Butter Chicken

1. Ingredient List

For the Marinade:

• 1½ pounds boneless, skinless chicken thighs (cut into bite-sized pieces)

• 1 cup plain yogurt (preferably whole milk or Greek yogurt)

• 1 tablespoon lemon juice

• 2 teaspoons garam masala

• 1 teaspoon ground turmeric

• 1 teaspoon chili powder (adjust to taste)

• 1 teaspoon ground cumin

• 1 teaspoon salt

• 2 cloves garlic, minced

• 1-inch piece fresh ginger, minced

For the Sauce:

• 3 tablespoons unsalted butter

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 1-inch piece fresh ginger, minced

• 1½ cups tomato puree (or canned crushed tomatoes)

• 1 tablespoon tomato paste

• 1 teaspoon chili powder (adjust to taste)

• 2 teaspoons garam masala

• 1 teaspoon ground cumin

• 1 teaspoon sugar (balances acidity)

• 1 cup heavy cream or full-fat coconut milk for a dairy-free option

• Salt, to taste

• Fresh cilantro, for garnish

2. Marinate the Chicken

Step 1: In a large bowl, combine the yogurt, lemon juice, minced garlic, ginger, garam masala, turmeric, chili powder, cumin, and salt. Whisk together to form a smooth marinade.

Step 2: Add the chicken pieces and mix well, making sure every piece is thoroughly coated.

Step 3: Cover the bowl and refrigerate for at least 1 hour, preferably up to 4 hours or overnight for best flavor and tenderness.

3. Cook the Chicken

Step 1: Heat a large skillet or heavy-bottomed pan over medium-high heat. Add 1 tablespoon of butter or oil.

Step 2: Remove chicken pieces from marinade, letting excess drip off (reserve marinade for later). Sear chicken in batches, cooking until lightly browned but not fully cooked through (about 3–4 minutes per side). Transfer to a plate.

Tip: Browning chicken in batches prevents overcrowding and ensures even cooking.

4. Prepare the Sauce Base

Step 1: In the same pan, add remaining 2 tablespoons of butter. Reduce heat to medium.

Step 2: Add finely chopped onions and sauté for 8–10 minutes until softened and golden.

Step 3: Stir in minced garlic and ginger, cooking for 1–2 minutes until fragrant.

5. Build the Flavorful Tomato Sauce

Step 1: Add tomato puree and tomato paste to the onions. Stir well.

Step 2: Add chili powder, garam masala, cumin, and sugar. Stir to combine.

Step 3: Simmer on medium-low heat for 10–15 minutes, stirring occasionally, until the sauce thickens and the oil begins to separate on the edges.

6. Incorporate Chicken and Marinade

Step 1: Return the seared chicken pieces to the pan.

Step 2: Pour in the reserved marinade.

Step 3: Stir well, cover, and simmer on low heat for 15–20 minutes until chicken is cooked through and tender.

7. Finish with Cream and Adjust Seasoning

Step 1: Stir in the heavy cream (or coconut milk) slowly to create a rich, silky sauce.

Step 2: Cook for another 5 minutes on low heat, allowing flavors to meld and sauce to thicken slightly.

Step 3: Taste and adjust salt, chili, or sugar as needed.

8. Serve and Garnish

Ladle butter chicken into bowls and garnish with fresh cilantro leaves.

Serve hot with:

• Basmati rice or jeera (cumin) rice

• Warm naan or roti

• A side of pickled vegetables or simple cucumber raita

9. Tips for Best Results

• Marinating time: The longer, the better for tender, flavorful chicken.

• Spice balance: Adjust chili powder and garam masala to your preferred heat level.

• Cream alternatives: Coconut milk is an excellent dairy-free substitute with a subtle sweetness.