Name: Easy Indian Butter Chicken Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Indian
Ingredients: 1 cup butter, divided; 1 onion, minced; 1 tablespoon minced garlic; 1 (15 ounce) can tomato sauce; 3 cups heavy cream; 2 teaspoons salt; 1 teaspoon cayenne pepper; 1 teaspoon garam masala; 1 ½ pounds skinless, boneless chicken breast, cut into bite-sized chunks; 2 tablespoons vegetable oil; 2 tablespoons tandoori masala

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If you’re craving a cozy meal that feels like a warm hug, this Easy Indian Butter Chicken Recipe ticks all the boxes. It’s creamy, flavorful, and honestly, quite approachable even if you’re new to Indian cooking. I first made this dish on a chilly evening and instantly knew it would become a go-to; it’s rich but balanced, with just the right amount of spice.

What I love most about this recipe is how versatile it is—perfect for a weeknight dinner when you want something special without fuss. Plus, the ingredients are pretty straightforward, yet they come together in a way that makes you feel like a kitchen superstar. Trust me, once you make this Easy Indian Butter Chicken Recipe, your family and friends might just start requesting it on repeat!

Ingredients You’ll Need

Each ingredient in this Easy Indian Butter Chicken Recipe has a purpose, blending to create that signature creamy, savory flavor. Stocking up on some key spices makes cooking this dish easier anytime you crave it—no last-minute runs to the store.

Butter: Divided use helps build layers of flavor—don’t skimp on it, the richness is part of the magic.
Onion: Minced finely to melt into the sauce, providing a sweet base.
Garlic: Fresh minced garlic adds that aromatic kick that wakes up the dish.
Tomato sauce: The heart of the sauce; opt for a smooth, plain variety for best texture.
Heavy cream: This makes the sauce silky and indulgent—full-fat is your friend here.
Salt: Enhances all the flavors, add gradually and taste as you go.
Cayenne pepper: Adds a gentle heat; adjust based on your spice tolerance.
Garam masala: Essential Indian spice blend that brings warmth and depth.
Chicken breasts: Skinless and boneless, cut into bite-sized pieces for quick cooking.
Vegetable oil: For browning chicken—choose a neutral-flavored oil.
Tandoori masala: Brings that authentic smoky, spiced flavor; supermarket spice aisles usually carry it.

Variations

I like to tweak this Easy Indian Butter Chicken Recipe now and then depending on my mood or what’s in the fridge—don’t hesitate to make it your own. It’s flexible and forgiving, so whether you want a lighter take or a meat-free version, you can definitely do that.

Use Greek yogurt instead of heavy cream: For a tangier, lower-fat twist. I tried this once when cream was low, and it lightened up the sauce beautifully.
Swap chicken with paneer or tofu: Great for vegetarian versions and just as tasty with the same spices.
Adjust spice levels: If you prefer more heat, add extra cayenne or sprinkle in some chili flakes toward the end.
Add cashew paste: Blend soaked cashews into the sauce for added creaminess and nutty flavor.

How to Make Easy Indian Butter Chicken Recipe

Step 1: Sauté Your Onions and Garlic to Start

Begin by melting about half the butter in a large skillet over medium heat. Toss in the minced onions and let them cook until they turn golden and translucent—this usually takes around 7 minutes. Add the garlic during the last minute of cooking to prevent it from burning and becoming bitter. You want the base of your sauce to be fragrant, rich, and inviting, so patience here is key.

Step 2: Build the Sauce with Tomato Sauce and Spices

Next, stir in the can of tomato sauce along with salt, cayenne pepper, and garam masala. Let this simmer for about 5 minutes, which helps those spices bloom and flavors marry. You’ll notice the sauce thickening slightly and developing a lovely aroma—this means you’re on the right track!

Step 3: Brown the Chicken Separately

While the sauce simmers, heat the vegetable oil with the remaining butter in another pan over medium-high heat. Add the bite-sized chicken pieces and sprinkle the tandoori masala evenly across them. Brown the chicken until it’s seared on all sides but not fully cooked through—this usually takes about 5 to 7 minutes. This step adds a gorgeous color and texture, so don’t rush it!

Step 4: Combine and Finish with Cream

Transfer the browned chicken to the sauce. Reduce the heat to low and pour in the heavy cream, stirring gently to combine. Simmer for another 10 to 15 minutes until the chicken is fully cooked and the sauce thickens to a luscious, velvety consistency. Taste and adjust seasoning if needed—sometimes a little extra salt or spice makes all the difference.

How to Serve Easy Indian Butter Chicken Recipe

Easy Indian Butter Chicken Recipe - Recipe Image

Garnishes

I always top this butter chicken with a handful of chopped fresh cilantro for a burst of color and freshness. Sometimes I add a drizzle of cream on top for a restaurant-style look. If you like a bit of crunch, toasted sliced almonds make an unexpected but lovely garnish too.

Side Dishes

My favorite pairing is warm, buttery naan or fluffy basmati rice to soak up all that creamy sauce. For some veggies on the side, I keep it simple with roasted cauliflower or sautéed spinach—which balance the richness nicely.

Creative Ways to Present

For special occasions, I like serving butter chicken in individual mini cast iron skillets or small bowls to keep it warm and make it feel extra cozy. Adding a side of colorful pickled onions or mango chutney brings festive flair and cuts through the richness wonderfully.

Make Ahead and Storage

Storing Leftovers

I usually store leftover butter chicken in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so leftovers can be even better than the first meal! Just make sure to cool it properly before refrigerating to keep it fresh.

Freezing

This recipe freezes really well too. Freeze portions in freezer-safe containers or bags, and label with the date. I’ve thawed it overnight in the fridge, and it tastes just as good reheated, so it’s perfect for meal prep or busy nights.

Reheating

Reheating gently is key to preserving the creamy texture—warm it slowly on the stovetop over low heat, stirring occasionally. Adding a splash of cream or water while reheating can help loosen the sauce if it’s thickened too much in the fridge.

FAQs

Can I use chicken thighs instead of breasts for this butter chicken recipe?

Absolutely! Chicken thighs have more fat and tend to stay juicier, which many people actually prefer for butter chicken. Just adjust cooking times since thighs might take a little longer to cook through than breast chunks.
Is this Easy Indian Butter Chicken Recipe very spicy?

The spice level is moderate and adjustable—if you want it milder, simply reduce or omit the cayenne pepper. The garam masala adds warmth more than heat, so the dish tends to be flavorful without being overwhelming.
Can I make this butter chicken recipe dairy-free?

Yes! You can substitute heavy cream with coconut cream or cashew cream for a dairy-free version. Butter can be swapped with vegan margarine or oil. The flavor will change a bit but remain delicious.
What’s the best way to store leftover butter chicken?

Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze in portions. Always cool the dish before refrigerating or freezing to maintain quality and safety.

Final Thoughts

There’s something incredibly comforting about settling in with a bowl of this Easy Indian Butter Chicken Recipe. It’s one of those dishes I go back to when I need a reliable crowd-pleaser that feels fancy but comes together without the stress. Once you try it, I’m confident it’ll find a spot in your dinner rotation too—don’t forget to share it with friends and family, because good food just tastes better when it’s shared!