simple butter chicken recipe

The Best simple butter chicken recipe

I’ve made butter chicken more times than I can count, and it’s still one of those recipes that never gets old. It’s creamy, flavorful, and just the right amount of spicy—without being overwhelming. My kids ask for it at least once a week, and honestly, I don’t blame them. It’s the kind of dish that feels special enough for a weekend dinner but easy enough to throw together on a busy weeknight. Plus, it reheats beautifully, so leftovers are never a problem.

What I love most about this simple version is how it balances rich, comforting flavors with some real nutritional perks. The yogurt and tomato base keeps it lighter than takeout versions, and the chicken is packed with protein. I’ve even swapped in coconut milk for a dairy-free option, and it still tastes amazing. It’s one of those rare meals where everyone at the table is happy, and I don’t have to stress about complicated steps or hard-to-find ingredients. If you’re looking for a go-to recipe that’s crowd-pleasing and actually good for you, this is it.

Simple Butter Chicken

4.5 from 1582 votes

A creamy and flavorful Indian classic made with tender chicken in a rich tomato-based sauce. This simplified version is quick to prepare and perfect for weeknight dinners.

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Prep Time15 mins

Cook Time30 mins

Resting Time0 mins

Total Time45 mins

Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Marinade

• 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/2 cup plain yogurt
• 1 tbsp lemon juice
• 1 tbsp ginger-garlic paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1 tsp garam masala
• 1/2 tsp chili powder
• 1/2 tsp salt

For the Sauce

• 2 tbsp butter
• 1 tbsp oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 can (14 oz) crushed tomatoes
• 1/2 cup heavy cream
• 1 tsp sugar
• 1 tsp garam masala
• 1/2 tsp chili powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 cup fresh cilantro, chopped (for garnish)

👨‍🍳Directions

1. 1 In a mixing bowl, combine chicken pieces with yogurt, lemon juice, ginger-garlic paste, cumin, coriander, turmeric, garam masala, chili powder, and salt. Mix well to coat the chicken evenly. Cover and marinate for at least 15 minutes (or up to 2 hours in the refrigerator for deeper flavor).
2. 2 Heat 1 tbsp oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned but not fully cooked. Remove the chicken from the skillet and set aside.
3. 3 In the same skillet, melt 2 tbsp butter over medium heat. Add the chopped onion and cook for 5 minutes until softened and lightly golden. Add the minced garlic and grated ginger, cooking for another 1 minute until fragrant.
4. 4 Stir in the crushed tomatoes, sugar, garam masala, chili powder, and salt. Simmer for 8-10 minutes, stirring occasionally, until the sauce thickens slightly.
5. 5 Reduce the heat to low and stir in the heavy cream. Add the cooked chicken back into the skillet and simmer for another 5-7 minutes, until the chicken is fully cooked and the sauce is creamy.
6. 6 Garnish with fresh cilantro and serve hot with basmati rice or naan bread.

🔧Equipment

• Mixing bowl
• Large skillet or deep pan
• Wooden spoon
• Knife and cutting board
• Measuring spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 22g💛Saturated Fat: 10g❤️Cholesterol: 120mg🧂Sodium: 650mg🌾Total Carbs: 12g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 28g

📝Notes

Tips: For a lighter version, substitute heavy cream with coconut milk. You can also add a pinch of fenugreek leaves for an authentic flavor. Leftovers can be stored in the refrigerator for up to 3 days.

This simple butter chicken recipe is one of those foolproof dishes I always reach for because it’s rich, flavorful, and always a crowd-pleaser. Whether it’s a weeknight dinner or a family gathering, it comes together easily and satisfies everyone without any fuss. Plus, the leftovers taste even better the next day, so it’s a win for both cooking and cleanup.

❓ Frequently Asked Questions About Butter Chicken

1. What is the best type of chicken to use for butter chicken?

The best type of chicken for butter chicken is boneless, skinless chicken thighs. They stay juicy and tender during cooking, unlike chicken breasts which can dry out. However, you can also use chicken breasts if you prefer a leaner option—just be careful not to overcook them.

2. Can I make butter chicken without cream?

Yes! If you want a lighter version, you can substitute heavy cream with coconut milk, Greek yogurt, or even a little cashew paste for richness. The flavor will be slightly different, but it will still be delicious. For a dairy-free option, coconut milk works best.

3. How do I prevent the tomato sauce from becoming too watery?

To avoid a watery sauce, cook the tomato purée or crushed tomatoes on medium heat until it thickens slightly before adding other ingredients. You can also add a small amount of tomato paste to intensify the flavor and help thicken the sauce. Simmering the sauce uncovered for a few extra minutes will also help reduce excess liquid.

4. Can I make butter chicken ahead of time?

Absolutely! Butter chicken actually tastes even better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or cream if needed to loosen the sauce.

5. What can I serve with butter chicken?

Butter chicken pairs perfectly with basmati rice, naan, or roti. For a complete meal, serve it with cucumber raita, pickled onions, or a simple side salad. If you want extra veggies, steamed or roasted cauliflower, spinach, or peas work well too.