easy butter chicken recipe

The Best easy butter chicken recipe

I’ve been making butter chicken for years, and it’s hands-down one of my family’s favorite meals. My kids ask for it at least once a week, and honestly, I don’t blame them—it’s creamy, flavorful, and just the right amount of spicy without being overwhelming. What I love most about this recipe is how simple it is to throw together, even on a busy weeknight. You don’t need a long list of fancy ingredients or hours in the kitchen to get that rich, restaurant-style taste. A few pantry staples, some chicken, and about 30 minutes of active time is all it takes.

This dish is perfect for everything from casual family dinners to when we have friends over for a cozy meal. It’s one of those recipes that feels special but is actually pretty low-effort, which is a win in my book. Plus, it’s a great way to get some protein and veggies into the kids without a fight. The tomato base gives it a nice dose of lycopene, and the yogurt keeps it light enough that you don’t feel weighed down after eating. I always serve it with basmati rice or naan, and it’s a meal that everyone at the table can agree on. If you’re looking for a go-to recipe that’s quick, delicious, and always a hit, this butter chicken is it.

Easy Butter Chicken (Murgh Makhani)

4.8 from 968 votes

A simplified version of the classic Indian butter chicken, featuring tender chicken in a creamy tomato-based sauce. This recipe delivers rich, aromatic flavors with minimal effort, 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
• ½ cup plain yogurt
• 1 tbsp lemon juice
• 1 tbsp ginger-garlic paste (or 1 tsp each minced ginger and garlic)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• ½ tsp turmeric
• ½ tsp chili powder (adjust to taste)
• ½ tsp salt

For the Sauce

• 2 tbsp butter or ghee
• 1 tbsp oil
• 1 medium onion, finely chopped
• 1 tbsp ginger-garlic paste (or 1 tsp each minced ginger and garlic)
• 1 can (14 oz/400g) crushed tomatoes
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• ½ tsp turmeric
• ½ tsp chili powder (adjust to taste)
• 1 tsp sugar (optional, to balance acidity)
• ½ cup heavy cream or coconut cream
• Salt to taste
• Fresh cilantro, chopped (for garnish)

👨‍🍳Directions

1. 1 In a large bowl, combine all marinade ingredients (yogurt, lemon juice, ginger-garlic paste, cumin, coriander, garam masala, turmeric, chili powder, and salt). Add the chicken pieces and mix well to coat. Cover and marinate for at least 15 minutes (or up to 2 hours in the fridge for deeper flavor).
2. 2 Heat 1 tbsp oil in a skillet or deep pan over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until lightly browned but not fully cooked. Remove the chicken from the pan and set aside.
3. 3 In the same pan, melt the butter or ghee over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and lightly golden.
4. 4 Add the ginger-garlic paste and cook for 1 minute until fragrant. Stir in the crushed tomatoes, cumin, coriander, garam masala, turmeric, chili powder, and sugar (if using). Simmer for 8-10 minutes, stirring occasionally, until the sauce thickens slightly.
5. 5 Use an immersion blender or transfer the sauce to a blender to puree until smooth (optional for a creamier texture). Return the sauce to the pan if using a blender.
6. 6 Add the cooked chicken to the sauce and simmer for 5-7 minutes until the chicken is fully cooked through. Stir in the heavy cream and season with salt to taste. Simmer for another 2-3 minutes.
7. 7 Garnish with fresh cilantro and serve hot with basmati rice, naan, or roti.

🔧Equipment

• Large mixing bowl
• Skillet or deep pan
• Wooden spoon
• Blender or immersion blender (optional, for smoother sauce)
• Measuring spoons
• Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 22g💛Saturated Fat: 10g❤️Cholesterol: 120mg🧂Sodium: 600mg🌾Total Carbs: 12g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 28g

📝Notes

Tips: For a lighter version, substitute heavy cream with half-and-half or coconut milk. To make it spicier, add more chili powder or a pinch of cayenne. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 1 month.

This easy butter chicken recipe is a no-brainer for any meal because it’s simple, flavorful, and always a crowd-pleaser. Whether it’s a weeknight dinner or a family gathering, the creamy tomato sauce and tender chicken make it a dish everyone will love. I keep it in my regular rotation because it’s foolproof, quick to prepare, and guaranteed to satisfy even the pickiest eaters.

❓ Frequently Asked Questions About Butter Chicken (Murgh Makhani)

1. Can I make butter chicken without a blender or food processor?

Yes! If you don’t have a blender, you can finely chop the onions, garlic, and ginger by hand or use a grater. For the tomatoes, mash them well with a fork or potato masher after cooking until they break down into a smooth sauce. The texture may be slightly chunkier, but the flavor will still be delicious.

2. What can I use instead of heavy cream in butter chicken?

If you don’t have heavy cream, you can substitute it with: – Coconut milk (full-fat for best results) – Greek yogurt (plain, unsweetened) – Cashew cream (blend soaked cashews with water) – Half-and-half (though it’s less rich) For a lighter option, you can also use evaporated milk or a splash of whole milk.

3. How do I make butter chicken less spicy?

To reduce the heat, adjust the spices by: – Using less cayenne pepper or omitting it entirely. – Reducing the amount of garam masala or chili powder. – Adding more cream or yogurt to mellow the spice. – Including a pinch of sugar or honey to balance the flavors. If it’s already too spicy, stir in more cream, yogurt, or even a little tomato sauce to dilute the heat.

4. Can I make butter chicken in a slow cooker or Instant Pot?

Absolutely! Here’s how: – Slow cooker: Sauté the onions, garlic, and ginger first, then transfer everything (except cream) to the slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. Stir in the cream at the end. – Instant Pot: Use the sauté function to cook the onions, spices, and tomatoes, then add the chicken and pressure cook for 8 minutes. Release the pressure, stir in the cream, and simmer for 2-3 minutes to thicken.

5. How long does butter chicken last in the fridge, and can I freeze it?

– Fridge: Store in an airtight container for up to 4 days. Reheat gently on the stove or microwave, adding a splash of water or cream to prevent drying. – Freezer: Butter chicken freezes well for up to 3 months. Cool completely before freezing. Thaw overnight in the fridge and reheat on the stove, stirring in extra cream if needed. Avoid freezing with cream if possible—add it fresh when reheating for the best texture.