Butter Chicken
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Butter chicken is delicious tender chicken in a buttery tomato curry sauce. On the table in 30 minutes, it’s a weeknight must!
This butter chicken recipe is so quick that you’ll never bother with store bought again! I won’t pretend to be a master of Indian curries, but this tastes just like our local restaurant. Serve with coconut rice or naan.
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Butter Chicken
Butter Chicken
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Butter Chicken Ingredients
- Chicken – Breast or thigh meat, cut into pieces.
- Butter – Salted or unsalted (we prefer salted).
- Onion – I like white onion, but yellow or red will also work, finely diced.
- Bell pepper – Any color will work, but my preference is red for color and sweetness. Finely chopped.
- Garlic – Minced.
- Ginger – Fresh ginger or pre-grated.
- Dry spices – Garam masala, turmeric, smoked paprika, chili powder, salt.
- Tomatoes – Canned/diced. Plain tomato sauce can be used if you prefer a smoother finish.
- Stock – We like chicken stock but vegetable stock can be used as well.
- Heavy cream – Also called whipping cream or heavy whipping cream. Full fat coconut milk can be substituted.
How do you make easy butter chicken? (step-by-step)
⭐ First, in a large hot skillet, melt butter and sauté onion, pepper, garlic, and ginger over medium high heat.
⭐ Next, stir in dry spices and add tomatoes and chicken broth. Add chicken, turn to low and simmer cook chicken to done.
⭐ Then, stir in heavy cream. If desired, thicken with cornstarch slurry.
⭐ Finally, garnish with cilantro and serve with rice and naan.
Preparation
Can you make homemade butter chicken ahead of time?
Yes, absolutely! This can be made a few days in advance for an easy weeknight meal. Store in the refrigerator or freezer until ready to use.
Dark meat or white meat for butter chicken?
This is just a matter of personal preference. Dark meat is less expensive and tends to be juicier, while white meat is a little drier and lower in calories. We make it both ways based on what the market had on sale that week!
At restaurants I’ve been served both white and dark meat in my butter chicken depending on where we eat.
What vegetables in butter chicken?
This recipe calls for tomato and bell pepper. If you’d like you can add more vegetables; butter chicken would be delicious with cauliflower or diced sweet potato as well.
You can even use the butter chicken sauce over roasted veggies and skip the chicken altogether.
Storage and leftovers
How long does butter chicken last?
Leftovers will keep in the refrigerator for 3 – 4 days or in the freezer for several months. Store in a sealed/air-tight container for best results.
Can you freeze butter chicken?
Yes, this is one of my favorite dishes to freeze. Make an extra batch while you’re cooking dinner, then freeze half of it for later. Make sure the chicken is fully submerged in the sauce and it will last up to a year in the freezer.
Allow the food to cool before freezing and leave enough headspace at the top of your container to allow for expansion.
How to reheat butter chicken
Reheating is a simple as popping in the microwave for a minute or two. You can also reheat on the stove top over medium heat.
Tips, tricks, and frequently asked questions
Can I use tandoori spice instead of garam masala?
Yes, tandoori spice has a similar flavor and can be substituted in a pinch. However it is important to note that tandoori spice also already contains the additional spices (turmeric, smoked paprika, chili powder) so if you need to substitute, start with the tandoori spice then taste and decide if you need more of the additional spices.
How bad is butter chicken for you?
This will depend entirely on the diet you follow. Objectively speaking it is high in calories and fat as a result of the butter and heavy cream.
What is the difference between butter chicken and tikka masala?
They are very similar, but definitely not the same. The key differences being the volume of butter in butter chicken, and tikka masala typically has more tomato and less cream.
Also with this recipe you don’t have to marinate chicken.
Is butter chicken Indian?
Yes, this Indian recipe originates in Northern India in the late 1940’s. It was developed by Kundan Lal Gujral and is locally called murgh makhani. I don’t claim to have a perfectly authentic version, but I hope we’ve done the recipe justice!
Instant pot butter chicken
To make this in the instant pot, use the sauté feature to sauté the onion, bell pepper, garlic and ginger. Stir in the spices, then add the tomatoes and chicken broth. Add the chicken.
Then cook on high pressure. After a natural pressure release stir in the heavy cream. To thicken sauce, turn the Instant Pot back to saute and bring mixture to a simmer. Add cornstarch slurry.
Slow cooker butter chicken
To make this in the crock pot, Add onion, bell pepper, garlic and ginger. Stir in the spices, then add the tomatoes and chicken broth. Add the chicken, making sure it is well mixed.
Cook on high for 4 hours or low for 8 hours. To thicken sauce, stir in the cornstarch slurry and allow to cook a few more minutes .
What to eat with butter chicken (serving suggestions)
This recipe is heaven with coconut rice and fresh naan. If you’re trying to keep it healthier, serve over cauliflower rice or roasted cauliflower. It’s also delicious on top of baked sweet potatoes.
More amazing chicken recipes to enjoy
- Instant pot shredded chicken recipe
- Oven baked barbecue chicken
- Easy sweet and sour chicken
- Parmesan crusted chicken recipe
- See all our chicken dinner recipes!
Tools we love
- Instant pot pressure cooker – When I need dinner in a hurry, this is my go-to appliance.
- Crock pot slow cooker – Perfect for when you have something else in the oven!
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How to Make Butter Chicken
Butter Chicken
Ingredients
- 2 pounds chicken breasts cut into pieces
- 1 stick butter salted
- ½ onion finely diced
- 1 red bell pepper finely chopped
- 2 tablespoons minced garlic
- 1 tablespoon grated ginger
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon chili powder
- 1 can petite diced tomatoes 15 ounces, undrained
- ½ cup chicken broth
- 1 cup heavy cream
- 2 tablespoons cornstarch slurry (optional) 1 tablespoon cold water + 1 tablespoon cornstarch, whisked
Instructions
STOVE TOP
- In a large skillet, melt the butter, and sauté the onion, bell pepper, garlic and ginger until the onion is translucent. Stir in the spices, then add the tomatoes and chicken broth.
- Add the chicken, cover and simmer on low 15 - 20 minutes, until chicken is cooked through.
- Stir in the heavy cream. Then if desired add cornstarch slurry to thicken.
- Garnish with cilantro or green onion.
INSTANT POT
- Using the sauté function, melt the butter, and sauté the onion, bell pepper, garlic and ginger until the onion is translucent. Stir in the spices, then add the tomatoes and chicken broth. Add the chicken.
- NOTE: If you are in a hurry, you can skip the sauté step and just toss everything in and give it a stir.
- Set the Instant Pot to high pressure for 10 minutes. Allow to natural pressure release for 10 minutes, then quick release. Stir in the heavy cream.
- Turn Instant Pot back to sauté and bring mixture to a simmer. Mix together the cornstarch and water, then stir into the chicken mixture. Continue to simmer until sauce has thickened.
- Garnish with cilantro or green onion.
SLOW COOKER
- Add melted butter, onion, bell pepper, garlic and ginger to crock pot. Stir in the spices, then add the tomatoes and chicken broth. Stir until well mixed. Add chicken, spoon sauce over top.
- Cover and cook on high for up to 4 hours or low up to 8 hours (or at least until chicken has reached an internal temp of 165F).
- Stir in the heavy cream. Then if desired add cornstarch slurry to thicken. Cover and allow to cook an additional few minutes until thickened.
- Garnish with cilantro or green onion.
Video
Notes
Nutrition
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Butter Chicken
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I’m going to try this in my Instant Pot. Thanks for the easy to follow steps.
OMG This is so delicious! I will never order takeout again!
Love the tomato, curry sauce!! It adds so much flavor!! The chicken is super tender & I love how quick it’s on the table!
In the Slowcooker recipe for Butter Chicken you neglected to say when to put the chicken in.
oh my gosh, sorry! all fixed. thanks for letting me know 🙂
Is this a recipe you could prep and freeze, then put in the crockpot on cooking day?
definitely!
This is one of my faves! Even my super picky hubby loves it and how it makes the house smell while it cooks in the slow cooker. I do 1/2 a stick of butter and it’s still delicious! Sometimes I add either broccoli or spinach towards the last 10-15 min of cooking to add some greens and it’s soooo good! Thank you for this recipe!
I make this a lot, it’s just the best !! and so simple to make – always have some in the freezer!
Makes good wraps too 🙂