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Easy to make Indian Butter Chicken recipe that’s so creamy and full of flavor. A low-carb chicken recipe with authentic rich flavors that will have you going for seconds. The perfect weeknight chicken dinner recipe that’s comforting, filling, and delicious all year round.
Restaurant-style butter chicken recipe, also known as Murgh Makhani, is made in the comfort of your home with the same great taste. Chicken marinated in Indian Inspired spices to create juicy and tender chicken chunks, simmered in a rich and creamy sauce. The most authentic and delicious Indian butter chicken recipe you will ever have. Serve over some basmati rice, quinoa, or brown rice, and a side of Naan Bread for dipping. This healthy butter chicken recipe is dairy-free and also keto-friendly for those looking for a low-carb creamy buttery chicken meal.
Table of Contents
Why you will love this recipe
- Restaurant style: Enjoy great quality butter chicken right at home with the same great taste.
- Easy to make: It is not that hard to make this butter chicken. Chicken is browned first and then added to the cooked butter marsala sauce and left to simmer.
- Healthy and delicious: Made with healthier ingredients like coconut cream instead of heavy cream, this butter chicken is so tasty and low carb.
Ingredients for butter chicken
Here is a list of the ingredients you will need to make this simple butter chicken recipe. The full measurements can be found further down below.
FOR THE CHICKEN MARINADE
- Extra Virgin Olive Oil: or you may use coconut oil
- Seasonings: Garlic Powder, Garam Masala, Ground Cumin, Chili Powder, Kosher Salt
- Boneless, skinless chicken thighscut into 1-inch chunks: you may use boneless and skinless chicken breasts if you prefer.
FOR THE butter chicken SAUCE
- Clarified Butterdivided: it is not a butter chicken if we don’t add butter right? Don’t want to use butter? use coconut oil.
- Yellow Onion: do not use purple onions. Yellow would be best.
- Garlic Clovesminced
- Seasonings: Garam Masala, Chili Powder, Ground Coriander, Cayenne Pepper
- Grated Fresh Ginger
- Tomato Sauce: use any of your favorite brands or tomato puree.
- Coconut Creamwell stirred or blended: this is the one you get in cans
- Kosher salt and freshly ground black pepper
- Chopped cilantro, for garnish
How to make butter chicken
- Marinade the chicken: Start by marinating the chicken. In a large glass bowl, combine the olive oil with garlic powder, garam masala, cumin, chili powder, and salt. Add the chicken and toss to coat with the marinade. Cover with plastic wrap and refrigerate for at least 6 hours, up to 24 hours.
- Cook the chicken: Heat 2 tablespoons of ghee or clarified butter in a large skillet or cast iron skillet over medium-high heat. Use tongs to add the marinated chicken pieces to the skillet in a single layer, leaving behind the excess marinade, and brown on all sides. Cook the chicken in batches, if necessary, and don’t worry about cooking it all the way through at this stage. Transfer the browned chicken to a plate.
- To make the sauce: Add another tablespoon of ghee to the skillet, and reduce to medium heat. Add the onion, garlic, garam masala, ginger, chili powder, coriander, and cayenne, and stir to combine. Cook the mixture for 45 seconds, then add the tomato sauce. Bring the sauce to a simmer and cook for 5 minutes, stirring occasionally. Stir in the coconut cream, and return to a simmer.
- Add in the chicken to the sauce: Return the browned chicken pieces to the skillet, along with any accumulated juices, and use a wooden spoon to settle the chicken into the sauce. Simmer for 10-15 minutes over medium-low heat, until the chicken, is tender and cooked through.
- Garnish and serve: Season to taste with salt and pepper if necessary. Garnish with chopped cilantro and serve hot.
what to serve with butter chicken
- Naan Bread
- White Rice
- Cilantro Lime Rice
- Cilantro Lime Cauliflower Rice
- Cooked Quinoa
- Homemade Dinner Rolls
- Brown Rice
- Couscous
- Yogurt
- Homemade Whole Wheat Bread
Tips and substitutes
- Allow the chicken to marinate for a good 6 hours to get the best flavors out of this recipe. but if you are pressed on time you can skip marinating.
- Use Ghee or any neutral flavor oil instead of butter or Ghee. For a healthier option, you may use coconut oil.
- Cream: We used coconut cream for a healthier dairy-free option. Feel free to use heavy cream or whipping cream.
- For a lighter version, you may use low-fat cream and milk. But it won’t be as creamy and thick. You may thicken the sauce with a bit of flour.
Frequently asked questions
Is butter chicken keto?
Butter chicken is high in fat and protein and thus a keto-friendly recipe. It is low in carbs and ideal for those who are on the keto diet. You may have to skip on the side of rice and Naan.
What is the difference between butter chicken and tikka masala?
They are both popular Indian dishes, that are quite similar but yet they are different when it comes to the way they are prepared and their flavors. Butter chicken is typically made with a rich, creamy, and mildly spiced tomato-based sauce, whereas tikka masala has a spicier and tangier sauce made with a mix of various spices, yogurt, and cream. Butter chicken has a subtle smokey flavor whereas tikka masala has tangy and spicy notes.
Which is spicier tikka masala or butter chicken?
Even though they are similar, Butter chicken is milder in taste than tikka masala. So you will find that tikka masala is spicier.
What is butter chicken sauce made of?
If you are getting store-bought Butter chicken sauce, it is typically made from tomato sauce, butter, cream, and different types of warm and earthy spices like garam masala, cumin, coriander, and fenugreek, garlic, ginger, and sometimes yogurt.
Storing and Reheating
- Storing: Store leftover butter chicken in a sealed container in the fridge for up to 5 days. You can freeze butter chicken for up to 3 months Just make sure you store it in a freezer-safe bag or container.
- Reheating: Reheating is easy. Either use the microwave or reheat in a saucepan over medium heat using your stovetop.
Chicken recipes you may like
- Grilled Chicken with Mango Avocado Salsa
- Keto Creamy Italian Chicken Skillet
- Easy Orange Chicken Stir Fry
- Spinach and Cheese Stuffed Chicken Breast
- Chicken Cabbage Soup
- Creamy Olive Artichoke Stuffed Chicken
- Air Fryer Chicken Parmesan
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Easy Butter Chicken Recipe
Chunks of tender chicken cooked in a Rich and Creamy buttery Indian sauce.
4.34 from 81 votes
Print Pin Rate
Course: Main Course
Cuisine: Indian
Diet: Hindu
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Marinate: 6 hours hours
Total Time: 6 hours hours 45 minutes minutes
Servings: 8
Calories: 385kcal
Author: Rena
Equipment
knife
skillet
Ingredients
For the Chicken Marinade
- 1½ Tbsp Extra Virgin Olive Oil
- 1 Tsp Garlic Powder
- 2 Tsp Garam Masala
- 1 Tsp Ground Cumin
- 1 Tsp Chili Powder
- 1 Tsp Kosher Salt
- 2 lbs Boneless, skinless chicken thighs cut into 1-inch chunks
For the sauce:
- 3 Tbsp Clarified Butter divided
- 1 Yellow Onion diced
- 3 Garlic Cloves minced
- 1 Tbsp Garam Masala
- 1 Tbsp Grated Fresh Ginger
- 1 tsp Chili Powder
- 1 Tsp Ground Coriander
- ½ Tsp Cayenne Pepper
- 14 oz Tomato Sauce one can
- 1½ Cup Coconut Cream well stirred or blended
- Kosher salt and freshly ground black pepper
- Chopped cilantro, for garnish
Instructions
Start by marinating the chicken. In a large glass bowl, combine the olive oil with garlic powder, garam masala, cumin, chili powder, and salt.
Add the chicken and toss to coat with the marinade. Cover with plastic wrap and refrigerate for at least 6 hours, up to 24 hours.
To make the sauce, heat 2 tablespoons of ghee or clarified butter in a large skillet over medium-high heat.
Use tongs to add the marinated chicken pieces to the skillet in a single layer, leaving behind the excess marinade, and brown on all sides.
Cook the chicken in batches, if necessary, and don’t worry about cooking it all the way through at this stage.
Transfer the browned chicken to a plate. Add another tablespoon of ghee to the skillet, and reduce to medium heat.
Add the onion, garlic, garam masala, ginger, chili powder, coriander, and cayenne, and stir to combine.
Cook the mixture for 45 seconds, then add the tomato sauce. Bring the sauce to a simmer and cook for 5 minutes, stirring occasionally.
Stir in the coconut cream, and return to a simmer. Return the browned chicken pieces to the skillet, along with any accumulated juices, and use a wooden spoon to settle the chicken into the sauce.
Simmer for 10-15 minutes over medium-low heat, until the chicken, is tender and cooked through.
Season to taste with salt and pepper if necessary. Garnish with chopped cilantro and serve hot.
Video
Notes
Substitutes:
- You may use Coconut Oil in place of butter
- Instead of Coconut Cream, you can use Heavy cream or whipping cream
- Use ginger powder if you don’t have fresh ginger
Storage:
Place leftovers in a container and store them in the fridge for up to 5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.
Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on the products used.
Nutrition
Calories: 385kcal | Carbohydrates: 9g | Protein: 25g | Fat: 29g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 122mg | Sodium: 639mg | Potassium: 624mg | Fiber: 3g | Sugar: 2g | Vitamin A: 446IU | Vitamin C: 6mg | Calcium: 34mg | Iron: 3mg
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Reader Interactions
Comments
Alexa says
This recipe for Easy Butter Chicken is an absolute game-changer! I tried it last night, and my family couldn’t believe I made it at home. The flavors were so rich and authentic, and the simplicity of the recipe is a huge plus. Thanks for sharing this delicious gem with us! I recommend to everyone.Reply
Cindy says
This was fantastic! I didn’t have one ingredient , I thought I did, so I used Greek yogurt instead of coconut cream, and it was wonderful! Will make again for sure! 🙂Reply
courtney says
I have made this too many times to count!! I can’t believe I haven’t rated it yet. It is delicious and so easy. I will admit that many times I do forget to marinate the chicken like the instructions, but when I do it does taste better. What I love about it is it is a great base recipe to add whatever vegetables I want or have on hand. I have added mushrooms, zucchini, and the past few times I have added a bag a frozen mixed vegetables. I know this doesn’t make it authentic, but it allows me to make a complete meal for my family. Thanks for this great recipe!!Reply
Rena Awada says
Thanks for the great feedback. Glad you loved it
Reply
Gemma says
Hi, I’d like to give this a try but when you say tomato sauce do you mean passata? If not can you recommend a brand so I can search the closest thing in the UK.
ThanksReply
Rena Awada says
Yes. Passata. The watery kind, like a sauce
Reply
Jessica says
This recipe is amazing!!! As someone who is lactose free, this is the perfect recipe. We have this once a week and it’s lasts the two of us a few days.Reply
Rena says
So good!
Reply
Harshad Mane says
Wow, lips making healthy recipe with butter.! Generally, I love to have butter and when it is added to the chicken recipe it will surely add more taste to it. I will try this dish restaurant styled butter chicken recipe for my son’s birthday. Thank for the recipe. The video will help me to make this dish in the easiest way.
Reply
Gianna says
I think I have made this around 25 times. Its always fantastic and its such a simple recipe that switching it up is easy.Reply
Rena says
So glad you liked it.
Reply
Letitia Gerber says
Do you use the standard Mexican chili powder?
Thanks you,
Reply
Ange says
What is the best partner for this dish? Thanks
Reply
Rena says
What do you mean? like a side dish to pair it with?
Reply
Maxine Pommier says
This is one of the tastiest and easiest recipes ever. I’ve shared recipe with my friends and neighbors. Thank you.Reply
Rena says
So nice of you. Thank you so much
Reply
Tina says
Ohhh my goodness.. this was absolutely delicious!! Definitely adding this to my favorites! I used half and half instead of coconut cream and chicken breast. So so goood!!Reply
Rena says
Thanks Tina. Glad you loved it.
Reply
Katy says
Thanks for this recipe! This was my first time trying to make Indian inspired dishes at home and it turned out really well. I had to substitute the ghee for a mix of regular butter and olive oil (equal parts, used same amount as listed for ghee), and I used only 1.12 lbs of chicken thighs but neither of those adjustments messed up the recipe. Will definitely make again!Reply
Patricia Malemes says
Can I use canned full fat coconut milk instead?
Reply
Rena says
Hi there. Yes you can
Reply
Kristine Lindsey says
Absolutely loved it! It was our first time ever cooking with coconut cream and ghee. The sauce was nice and thick. So so very flavorful. Rich in spices and the chicken was so tender. Overall take away, will definitely make again!Reply
Rena says
Thanks for the feedback. We are so glad you loved it
Reply
Hema says
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.Reply
Abbey Morrison says
Very flavorful and authentic. Will definitely make this again. Served with rice & naan for dipping. The chicken was Very tender! A Win!!Reply
Rena says
Thanks for the feedback Abbey
Reply
Isan gupta says
Thank you for such an amazing recipe.
Reply
DAVE says
The wife and I love Indian food and we’ve been looking for a good low carb version of Butter Chicken. Stumbled on this recipe and have made it a few times and and we just love it. I usually substitute butter and heavy cream for the ghee/clarified butter and coconut cream, and i search for the lowest sugar tomato sauce I can find (Red Gold Tomato sauce is the best I’ve found) and it’s amazing. We toast up a few low carb tortillas as substitute Naan and it does the trick. Thanks for posting!Reply
Rena says
Thanks for the feedback. So glad you liked this recipe
Reply
Jessica Tay says
This was amazing. mouth watering taste that keeps you going back for more! I ran out of coconut cream and subbed coconut milk. It was still delicious but I can not wait to try it will the cream. I used half spice recommended, my partner gets heartburn easily so I try to avoid. Will be making this again. I paired with Banza chickpea Rice and tasted like real rice. I forgot broccoli but will plan on pairing with next time:) thank you!Reply
Rena says
Thanks for the feedback. We are so happy you loved it.
Reply
Luul says
Hi how much grams is 1 serving?
Reply
Rena says
Hi. You can find it at the bottom of the post in the nutrition facts
Reply
Rachel says
Looks delicious! Want to try.Reply
Rena says
Let me know if you like it.
Reply