This easy Butter Chicken recipe, also know as Murgh Makhani, uses simple ingredients yet tastes just as delicious as your favorite authentic Indian takeout. This one-pan chicken dinner recipe is perfect for any night of the week.
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We try to support local restaurants every week or two by ordering takeout. One night my fiancé asked me what I felt like ordering and I really wanted Indian food but didn’t think there was an Indian restaurant near us.
A quick Google search revealed that a new Indian restaurant had recently opened not too far from us. We ordered takeout that night, and every week or two since. I always order the Butter Paneer because the sauce (or gravy as it’s commonly called) is so amazingly delicious.
This recipe for Butter Chicken is as close to their recipe as I could possibly get. I mean, it’s pretty spot on if I do say so myself. Now, I just need to learn how to make paneer!
Why This Recipe Works
This is a fairly quick, easy recipe that tastes amazing. It’s equally as delicious as your favorite Indian takeout restaurant.
The best part is that you don’t really need any ingredients that are hard to find. I have had trouble finding garam masala seasoning in the past, but it’s almost everywhere these days.
You can keep it mild and family-friendly, or add a chili pepper or two for a spicy version.
This recipe is naturally gluten free and can be made low carb simply by serving it over cauliflower rice or zoodles instead of white or brown rice.
How To Make Butter Chicken
Ingredients
The ingredients needed to marinate the chicken are:
The ingredients needed to make the gravy are:
- You can use diced tomatoes, if preferred. I use tomato puree so that the finished gravy is pretty creamy without the need to use a blender.
- For a spicier version, add a diced red chili pepper or two.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Mince the garlic and ginger and finely dice the onion.
Cut the chicken into bite size pieces.
Create!
Marinate the chicken in greek yogurt, garam masala, turmeric, ground cumin and paprika for at least 1 hour or up to overnight.
Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the chicken and cook until browned on both sides, about 2-3 minutes per side. Remove to a plate and tent with foil to keep warm.
Don’t worry if the chicken is not fully cooked through. It will finish cooking in the sauce.
Melt the remaining butter in the same skillet. Add the onion and cook until softened and starting to brown, about 3-5 minutes.
Add the garlic, ginger, cumin, and garam masala. Continue to cook for 1-2 minutes, stirring frequently.
Stir in the tomato puree and paprika. Lower the heat and simmer until the puree darkens and thickens, about 10 minutes.
If you are using a chili pepper, add it with this step.
Add the chicken pieces and any accumulated juices back to the pan. Slowly stir in the heavy cream.
Simmer for at least another 5-10 minutes. Taste and season, as needed.
Present!
Serve hot over rice.
For a lower carb option, serve over cauliflower rice or zucchini noodles.
Tips and Techniques
- For a spicier version, add a diced red chili pepper or two.
- Serve over cauliflower rice or zucchini noodles for a low carb option.
- Store leftovers in an airtight container in the refrigerator. Use within 3-4 days for best results.
FAQ’s
What Is Butter Chicken Sauce Made Of?
Butter chicken sauce, or gravy, is made from a combination of tomato, cream, butter, and spices. The spices vary from recipe to recipe but typically include garam masala, cumin, paprika and more.
Is Butter Chicken Healthy?
The term “healthy” is relative.
Butter Chicken is fairly high in calories and fat due to the amount of dairy in the recipe so some would say it’s really not healthy at all. It’s also traditionally served over rice which also increases the total calories and carbohydrates.
However, if you are following a low carb, high fat diet and serve this dish over cauliflower rice, one could say it’s healthier.
More Chicken Recipes
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Butter Chicken (Murgh Makhani)
Ingredients
Marinade
- 1.5 pounds chicken (cut into bite size pieces)
- 1 cup Greek yogurt
- 1 tablespoon garam masala
- 2 teaspoons turmeric
- 2 teaspoons ground cumin
- 1 teaspoon paprika
Sauce
- 5 tablespoons unsalted butter (divided)
- 1 onion (finely diced)
- 4 cloves garlic (minced)
- 1 tablespoon ginger (minced or grated)
- 1.5 teaspoons ground cumin
- 1.5 teaspoons garam masala
- 14 ounces tomato puree
- 1 teaspoon paprika
- 1-2 red chili peppers (optional for spicy version)
- 1.5 cups heavy whipping cream
Instructions
- Combine chicken, greek yogurt, garam masala, turmeric, ground cumin and paprika in a bowl. Cover and marinate in the refrigerator for at least 1 hour or up to overnight.
- Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the chicken and cook until browned on both sides, about 2-3 minutes per side. Remove to a plate and tent with foil to keep warm.
- Melt the remaining 3 tablespoons of butter in the same skillet. Add the onion and cook until softened and starting to brown, about 3-5 minutes.
- Add the garlic, ginger, cumin, and garam masala. Continue to cook for 1-2 minutes, stirring frequently.
- Stir in the tomato puree and paprika. Lower the heat and simmer until the puree darkens and thickens, about 10 minutes. If you are using a chili pepper, add it with this step.
- Add the chicken pieces and any accumulated juices back to the pan. Slowly stir in the heavy cream. Simmer for at least another 5-10 minutes.
- Taste and season, as needed. Serve over rice, or as desired.
Notes
Tips and Techniques
- For a spicier version, add a diced red chili pepper or two.
- Serve over cauliflower rice or zucchini noodles for a low carb option.
- Store leftovers in an airtight container in the refrigerator. Use within 3-4 days for best results.
