The Best No-Fuss Butter Chicken Recipe
Spice up your kitchen with the ultimate healthy comfort food! This easy butter chicken recipe promises to bring the rich flavors of murgh makhani (butter chicken) – reminiscent of your favorite Indian restaurant – straight to your dinner table. This simple recipe uses ingredients you likely already have in your pantry, and comes together quickly and effortlessly! So grab your apron and let’s get cooking!
Check out the FAQs below for tips on adapting this recipe for different dietary tastes or restrictions.
For more easy dinner recipe inspiration, check out our Best Pot Roast Recipe, or our Hearty Slow Cooker Beef Stew.
The Origins of Butter Chicken
Reportedly originating from Northern India in the 1950’s, the Indian butter chicken recipe started as a way to use up leftover tandoori chicken by simmering it in a creamy tomato sauce. Today, butter chicken, a mild curry dish, is arguably one of the most popular curries around the world. With tender, juicy chicken, and a flavor rich sauce, it’s easy to see why this great recipe has become a go-to choice for a quick meal, capturing the hearts (and tastebuds!) of many worldwide.
Ingredients You Need and Why
Greek Yogurt
Greek yogurt serves as the base for the marinade in this butter chicken recipe. Its creamy texture and tangy flavor help tenderize the chicken.
Garam Masala
A popular spice blend in Indian cooking. The warm, aromatic flavor takes any Indian dish from ordinary to extraordinary! Be sure to check out our homemade garam masala recipe.
Turmeric Powder
Known for its anti-inflammatory and antioxidant properties, turmeric adds depth of flavor and a subtle earthy undertone to this simple butter chicken recipe.
Fresh Ginger
Fresh ginger brings a zesty kick to the butter chicken, complementing the richness of the sauce with its bright and aromatic flavor. Additionally, ginger has been shown to have anti-inflammatory and digestive health benefits.
Coconut milk
Coconut milk is what gives this butter chicken recipe its creamy texture. Its rich consistency helps balance the bold spices and tangy tomato base. Coconut milk is a dairy-free alternative to heavy cream, making this recipe suitable for those with lactose intolerance or dietary restrictions.
Raw Organic Cane Sugar
Raw organic cane sugar serves as a natural sweetener in this butter chicken recipe, providing a subtle sweetness that balances the acidity of the tomatoes. Choosing organic cane sugar ensures that you’re using a minimally processed sweetener that’s free from synthetic additives and pesticides.
Chick Peas
Also known as garbanzo beans, chickpeas add heartiness and texture to this butter chicken recipe, transforming it into a satisfying one-pot meal. Furthermore, the chickpeas will absorb the flavors of the sauce while retaining their firm yet tender bite. Whether you’re looking to boost the nutritional content of the dish or simply add a bit of extra substance, chickpeas make a delicious and versatile addition to this classic Indian recipe.
- boneless skinless chicken breasts
- lemon juice
- tomato paste
- turmeric powder
- cumin
- basmati or jasmine rice, or naan bread
- cilantro (optional)
See recipe card for quantities.
Instructions
In a medium size mixing bowl, combine marinade ingredients, except chicken, stirring well to incorporate all ingredients. Add bite-size chicken pieces to your marinade, stirring to coat. Cover and refrigerate chicken over night. (See recipe card note).
In a large cast iron pot or a pan with high sides, begin by heating 2 tablespoons of butter over medium heat. Once the butter is melted and sizzling, arrange your chicken pieces in the pot or pan in a single layer and cook them until they turn white, which usually takes about 4 minutes. For best results, turn chicken pieces after about two minutes. Add any leftover marinade to the pot.
Stir in drained and rinsed chick peas, tomato paste, coconut milk, sugar, and salt. Turn heat down and simmer on low for 20 minutes.
Serve with basmati rice, jasmine rice, or fresh naan bread, and optional cilantro garnish
Hint: For optimal results, remember to stir your butter chicken occasionally as it cooks. This allows the chicken to cook evenly and prevents pieces from sticking to the bottom of the pot!
Substitutions
- Make it dairy free – For those seeking a dairy-free option, consider substituting the yogurt with coconut yogurt.
- Make it grain free – For those looking to reduce or eliminate grains, try serving your homemade butter chicken with cauliflower rice instead of basmati or jasmine rice.
Variations
- For spicy food lovers – give your butter chicken a little extra heat by adding a 1/4 to 1/2 tsp cayenne pepper powder!
Equipment
- Medium mixing bowl with lid
- Cast iron pot – OR – large frying pan
Storage
Store leftover butter chicken in an airtight container in the fridge for up to 4 days, or in a labeled freezer safe container for up to 4 months.
Top tip
Skip the grocery store Garam Masala. Easily whip up your own batch with this simple two-step recipe. Store in an airtight container in your spice cabinet.
FAQ
Yes, you can absolutely use chicken thighs if you prefer. Simply adjust the cooking time as needed to ensure they’re fully cooked through.
If you are trying to avoid grains, consider serving your homemade butter chicken with cauliflower rice instead of basmati or jasmine rice.
Absolutely! For a different flavor profile, try substituting it with heavy cream. However, be aware that the taste and consistency may vary slightly.
Yes, indeed, you can use any large, heavy-bottomed pot or pan with high sides for this recipe. Simply ensure it has enough room to accommodate all the ingredients without overcrowding.
The Best No-Fuss Indian Butter Chicken Recipe
Equipment
- medium mixing bowl with lid
- cast iron pot or large frying pan
Ingredients
Marinade
- 1/2 cup plain Greek yogurt or full fat plain yogurt
- 1 tbsp lemon juice
- 1 tsp turmeric powder
- 2 tsp garam masala see notes
- 1 tsp ground cumin
- 1 tbsp fresh grated ginger or 1 tsp powdered ginger
- 2 garlic cloves, minced or 1 tsp garlic powder
Curry
- 2 tbsp butter
- 2 tbsp tomato paste
- 1 cup coconut milk
- 1 tbsp raw organic cane sugar
- 1 tsp salt
- 1 can chickpeas, rinsed and drained optional
Serve With
- Basmati rice, jasmine rice, or naan bread
- cilantro garnish optional
Instructions
- Cut chicken breasts into bite size pieces, set aside.
Prepare Butter Chicken Sauce
- In a medium size mixing bowl, combine marinade ingredients, except chicken pieces, stirring well to incorporate all ingredients. Add chicken pieces to your marinade, stirring to coat. Cover and refrigerate chicken over night. (See Note).
Cook Chicken
- In a large cast iron pot, or pan with high sides, heat 2 tablespoons of butter over medium heat. Arrange your chicken pieces in the pot or pan in a single layer and cook until chicken turns white (about 4 minutes). The chicken won't brown because of the marinade. For best results, turn chicken pieces after about two minutes. Add any leftover marinade to the pot.
- Stir in drained and rinsed chick peas, tomato paste, coconut milk, sugar, and salt. Turn heat down and simmer on low for 20 minutes, stirring occasionally.
Serve
- Serve with basmati rice, jasmine rice, or fresh naan bread, and optional cilantro garnish.
Notes
- Step 2: If you’re short on time, marinate the chicken covered in the fridge for 30 minutes and then proceed. I’ve made the recipe both ways, and while there isn’t as much depth of flavor with a shorter marinating time, it still tastes great!
- Easily make your own Garam Masala with this easy recipe.
