Butter chicken offers a perfect blend of creamy tomato sauce, tender chicken, and that delicious sauce that makes your whole house smell like heaven. Bring those traditional flavors into your kitchen without hovering over the stove, and sit down to a dish loved for generations.
Butter chicken is absolutely amazing with homemade garam masala to best control the flavor.
Why Our Recipe
- Ready in just 30 minutes, fitting perfectly into busy schedules.
- Offers chicken, paneer, and mixed veggie options for various diets.
- Spice level is customizable for whatever heat you can handle.
The secret to an amazing butter chicken is the sauce. Butter Chicken is also known as Murgh Makhani. Makhani sauce is what makes this dish so addicting with its combination of aromatic spices, tomato sauce and cream. You can even find makhani in a few other Indian dishes, dal or paneer makhani; but nothing is quite like traditional chicken makhani (butter chicken). Historically, butter chicken was an accidental concoction, using leftover chicken in a tomato-based sauce, heavy with cream and butter.
Ingredients Notes
- Greek yogurt: Tenderizes the chicken, ensuring it’s soft and juicy. Substitute dairy-free yogurt for a plant-based option.
- Lemon juice: Adds a bright, acidic note to balance the spices. Freshly squeezed is always best.
- Heavy cream: Gives the sauce its luxurious texture. Substitution: Full-fat canned coconut milk for a plant-based or lighter option.
- Butter or ghee: Adds richness and flavor to the sauce. Substitution: Any neutral oil for a lighter or plant-based version.
- Vegetarian option: Replace chicken with 2 to 3 cups of mixed vegetables like peas, green beans, carrots, cauliflower, and green bell pepper. Skip the marinating process.
- Paneer Makhani variation: Use one pound of paneer instead of chicken. Brown the paneer with onions before adding it to the sauce.
Spiciness
- Mild: Reduce or omit jalapeno and paprika.
- Medium: Follow the recipe as is for a balanced flavor.
- Spicy: Add extra jalapeño or a dash of cayenne pepper.
Adding Veggies
Adding Vegetables: You can easily make this into a vegetarian dish using 2 to 3 cups of fresh or frozen vegetables in place of the chicken. Skip steps 1 and 2 (including the marinade ingredients and instructions) and sauté your chosen vegetables with the onion in Step 3 until tender. We love this dish with peas, green beans, carrots, cauliflower, and green bell pepper.
Paneer Option
Paneer Makhani: If you would like a bit more substance, use one pound of paneer – a specialty cheese from India. Paneer should be cut into bite-sized cubes and then cooked in butter or ghee until browned on all sides. Just like the vegetarian option, you’ll skip steps 1 and 2 and brown your paneer with the onions in step 3.
Serving Suggestions
Would you like naan or rice with your butter chicken? The correct answer is both, please! Really, I love rice with my butter chicken, but naan just can’t be missed! Grill some naan and serve up your sauce and a good-sized helping of Basmati rice in authentic Karahi serving bowls, and you’ll have guests wondering if you secretly got take-out!
Storage & Reheating Instructions
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm over low heat, adding a little water or cream if the sauce has thickened too much.
Freezing is not recommended due to the heavy cream in this recipe.
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What would be a good substitute for the jalapeño?
You could use a less spicy pepper like a poblano, or leave it out altogether.
I love this recipe. I make it as often as I think of it!
My husband hates curry, and I was craving Indian food, so gave this a go. We all loved it! I’ll make it over and over.
Being Indian from Delhi where the butter chicken was invented, hands down this is the best recipe with explanation on cooking process. You have out done the indian’s with this one. This speaks a lot about your dedication and research.
Saving this recipe. Thanks