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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This recipe is easy and delicious. I will definitely be making it again. I forgot to buy a jalapeno so went with the advice of another reviewer and used red pepper flakes, great substitution!
Just made this tonight with rice. It was outstanding with a great flavor. Easy to make. Wife and kids loved it.
Hello,
I’ve made this twice so far for the family while staying at home for the CV19 crisis. It is a big hit and quite delicious! The excellent spice blend for the Garam Masala makes a difference. Thank you for sharing your great recipe!
This dish has become a requested international family dinner favorite!
Whoo Hoo!! I found a great recipe. I put it over spinach kind of an Indian style Swimming Rama and it was just as delicious. Thank you for this!!
Rachel is my hero. My wife just can’t figure out how I do it. I simply follow her recipe, EXACTLY. This recipe is easy and makes me look so good. Nice warmth to the dish. I made this recipe and shared it with a few in my building. They love love loved it. Now I am semi-famous.
Remember to follow her directions before you try to add your own touches. I’ll be adding additional jalapeño next time.
Thanks Rachel for being the “other woman” in my life!!
was it hot?
Join the discussion…Warm the first time, increased heat with each subsequent attempt. Start with following exactly and go from there. Major hit!!
Recipe for Garam masala please?
Join the discussion…Any good grocery store will have Garam Masala in the spice section. Easy to over look but you’ll find it. Also can buy it online and have it shipped to your house.
It’s a spice you can buy. We have a lovely spice store but believe you can find it in various groceries good luck
I ordered it online
Thank you for the Nutrition info, a big help for my potasium and vitamin problems
Yummy! I have been planning this dinner for a week, so my once a week shopping trip had all the ingredients. We added carrots, celery and red peppers. Used lots of skillets and a wok at the end to add it all together. I used a little less butter and half and half. Newman’s own marinara sauce worked great too. Worth doubling the recipe for leftovers. Takes time to make, but it’s fun with a group doing all the prep work together. I bought a package of Nan bread to add to meal.
Winner, Winner Chicken Dinner! This is delish!!! I used boneless chicken thighs instead of chicken breasts. I also used ground cayenne pepper instead of jalapeno. This recipe is a keeper for sure! It was so easy to make!
I’ve made this twice myself. Your right, IT’S A KEEPER!
It was delicious
I made this last night and it was excellent! I did have to substitute some ingredients as I didn’t have them on hand and didn’t want to go to the store during the COVID-19 crisis just to get them. I used a 12 oz. can of evaporated milk instead of heavy cream; 1/2 tsp. red pepper flakes instead of jalapeno; and sour cream instead of the yogurt. I made a cornstarch slurry to thicken it up a bit at the end. Was so delicious and will definitely make it again!