This easy butter chicken recipe is your new weeknight hero. Forget expensive takeout—in just 25 minutes, you can create a restaurant-quality meal that will have everyone asking for seconds. We’re talking tender, juicy chunks of chicken bathed in an incredibly rich, creamy, and aromatic tomato sauce.

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Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6

Here’s a great video that shows the process of making butter chicken.

Why You’ll Love Making It

• Ready in 25 Minutes: This recipe is designed for busy weeknights. From prep to plate, it’s faster than waiting for a delivery driver.
• One-Pan Wonder: Everything comes together in a single pan, which means minimal cleanup and maximum flavor. All the delicious bits from cooking the chicken become part of the sauce.
• Incredibly Rich & Creamy: We use simple techniques to build a velvety, luxurious sauce that clings to every piece of chicken. It’s pure comfort in a bowl.
• Simple, Accessible Ingredients: You won’t need to visit a specialty store. This recipe uses common spices and pantry staples to create an authentic-tasting dish.
• Perfectly Customizable: You have complete control. Make it mild and creamy for the kids or crank up the heat with extra chili for those who like it spicy.

Ingredients

• Chicken Breasts: The recipe calls for boneless, skinless chicken breasts, which cook quickly and are easy to work with. For even more flavor and tenderness, you can use boneless, skinless chicken thighs. They take a few minutes longer to cook but are much more forgiving and less prone to drying out.
• Vegetable Oil & Butter: We use a combination for the best of both worlds. The oil has a higher smoke point, which is perfect for browning the chicken without burning. The butter adds that classic, rich flavor that is essential to the dish.
• Garlic & Ginger: These are the aromatic foundations of the sauce. Fresh is always best! Use a microplane or the fine side of a box grater for a smooth paste that melts into the sauce.
• The Spice Blend: The heart of this dish is a mix of warm spices. Garam Masala provides the essential complex flavor, while Smoked Paprika adds a hint of smokiness. Turmeric, Ground Cumin, and optional Chili Powder round out the blend, contributing beautiful color, earthy notes, and a gentle warmth.
• Tomato Sauce or Passata: Passata (strained tomatoes) will give you the smoothest, most velvety sauce, which is ideal. A can of plain tomato sauce works well too. Avoid sauces with added herbs like basil or oregano.
• Heavy Cream: This is what makes the sauce so luxurious and creamy. It also balances the acidity of the tomatoes. For the best results, use full-fat heavy cream.

For Serving:

• Cooked rice – Basmati rice pairs best with this dish.
• Warm Naan or Roti – Perfect for scooping up the rich sauce.

Instructions

Step 1: Cook the Chicken

Heat the vegetable oil in a large, deep frying pan or Dutch oven over medium-high heat. Add 1 tablespoon of the butter and let it melt and foam. Add the diced chicken to the pan in a single layer. Pro Tip: Don’t overcrowd the pan; cook the chicken in two batches if necessary. This ensures the chicken browns nicely instead of steaming. Cook for 5–7 minutes, turning the pieces occasionally, until they are golden brown on all sides. The chicken doesn’t need to be cooked through at this point. Once browned, push it to one side of the pan.

Step 2: Sauté the Aromatics

Lower the heat to medium and melt the remaining 1 tablespoon of butter in the empty side of the pan. Add the minced garlic and grated ginger. Sauté for about 1 minute, stirring constantly, until they become intensely fragrant. Be careful not to let them burn, as burnt garlic can make the sauce bitter.

Step 3: Toast the Spices

Sprinkle the garam masala, smoked paprika, turmeric, cumin, chili powder (if using), and salt directly into the pan with the aromatics. Stir everything together so that the chicken, garlic, and ginger are well-coated. Continue to cook for another minute. This step is called “blooming” the spices—it toasts them lightly, which awakens their essential oils and deepens their flavor significantly.

Step 4: Simmer the Sauce

Pour in the tomato sauce (or passata) and stir everything together, scraping up any browned bits from the bottom of the pan (that’s pure flavor!). Bring the sauce to a gentle simmer. Once it’s bubbling lightly, reduce the heat to low, cover the pan, and let it simmer for 10 minutes. This gives the flavors time to meld together and allows the chicken to finish cooking and become incredibly tender.

Step 5: Finish with Cream

Uncover the pan and stir in the heavy cream. Watch as the sauce transforms into a beautiful, creamy orange color. Let it simmer gently, uncovered, for another 2–3 minutes until it has thickened slightly and is heated through. Do not let it boil rapidly after adding the cream. Taste the sauce and adjust the salt if needed.

Step 6: Serve & Enjoy

Remove the pan from the heat. Garnish generously with freshly chopped cilantro. Serve immediately over a bed of fluffy Basmati rice with warm naan bread on the side for dipping into that irresistible sauce.

FAQs

1. Can I make this ahead of time?
Yes, absolutely! Butter chicken is one of those dishes that tastes even better the next day as the flavors have more time to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat until warmed through. You may want to add a splash of cream or water to loosen the sauce.

2. Can I use chicken thighs instead of breasts?
Definitely! Chicken thighs are juicier and more flavorful, making them an excellent choice for this recipe. Simply follow the instructions as written, but you may need to add 2-3 minutes to the initial browning time to ensure they cook properly.

3. How do I make this dairy-free?
You can easily make a dairy-free version. Replace the butter with an additional tablespoon of oil or a dairy-free butter alternative. For the cream, substitute full-fat canned coconut milk or coconut cream for a rich and delicious result.

4. Is butter chicken supposed to be spicy?
Authentic butter chicken is flavorful and aromatic, but not typically very spicy. It’s known for its creamy, mild profile. This recipe uses an optional ½ teaspoon of chili powder for a gentle warmth. You can omit it entirely for a completely mild dish or add more if you prefer a spicier kick.

5. How can I freeze butter chicken?
This recipe freezes beautifully. Let the butter chicken cool completely, then transfer it to a freezer-safe container or zip-top bag. It can be frozen for up to 3 months. To reheat, thaw it overnight in the refrigerator and then warm it gently in a saucepan over low heat.

6. My sauce is too thin/thick. How can I fix it?

If your sauce is too thick: Simply stir in a splash of water, chicken broth, or extra cream until it reaches your desired consistency.

If your sauce is too thin: Let it simmer uncovered for a few extra minutes to allow some of the liquid to evaporate and reduce.

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