Indian butter chicken is a rich, flavorful curry of tender chicken in a creamy tomato sauce made with garlic, onion, cashews, ginger, coconut milk, butter and a blend of warming spices. It’s comforting, luxurious, and easy to make at home.
Why You’ll Love this Recipe
Top reasons to make this butter chicken
- Fantastic flavor. The sauce balances sweet tomatoes, warm garam masala and a touch of Kashmiri chili for color and mild heat.
- Fresh ingredients. Garlic, ginger, fresh tomatoes and cashews give depth and brightness.
- Velvety texture. Pureed cashews, butter and a splash of cream make a smooth, luxurious sauce.
- Simple technique. Most of the work is sautéing and a quick simmer—one pan for the sauce.
- Gluten free. Naturally gluten free when served with rice or gluten-free naan.
- Great for guests. A crowd-pleasing entree with bold, familiar flavors.
This recipe was adapted from a classic Mumbai-style version that produces tender, marinated chicken bathed in a creamy, tomato-forward sauce. If you enjoy chicken tikka masala, you’ll find the same comforting elements here with a creamier finish and a subtle coconut note from coconut milk.
Ingredient Notes
- Chicken. Use bite-sized pieces of boneless skinless chicken breast or thighs.
- Garlic & ginger. Fresh garlic and ginger are used in both the marinade and sauce for layered flavor.
- Kashmiri chili powder. Adds a vivid red color and mild heat. Substitute a paprika–cayenne mix if needed.
- Tomatoes. Fresh Roma tomatoes are ideal; the skin can be left on since the sauce is pureed.
- Raw cashews. Soaked and pureed cashews create a creamy, slightly sweet body without heaviness. Roasted cashews can be used but will lend a toasted note.
- Garam masala. A warm spice blend (cinnamon, coriander, cumin, cardamom, cloves, etc.) that finishes the sauce with depth.
- Coconut milk & cream. Coconut milk adds subtle sweetness and body; a small amount of cream (used as a garnish) gives a silky finish.
- Butter & cilantro. Butter enriches the sauce; fresh cilantro brightens the finished dish.
How to Make this Recipe
- Marinate the chicken: place bite-sized chicken pieces in a bowl, add half the minced garlic, Kashmiri chili powder, grated ginger and salt. Mix gently and let sit at least 15 minutes.
- Sear the chicken: heat oil in a large frying pan over medium heat. Stir-fry the marinated chicken until cooked through, then transfer to a clean bowl.
- Prepare sauce ingredients: chop a red onion, dice tomatoes and soak cashews in water until soft (see soaking note below).
- Sauté aromatics: in a large skillet heat 1 tablespoon oil over medium, sauté the chopped onion and remaining garlic until softened.
- Add tomatoes and cashews to the skillet with salt, stir and cook until softened and well combined.
- Season the sauce with garam masala, Kashmiri chili powder and the remaining grated ginger; stir to toast the spices briefly.
- Add 1/2 cup water and a can (13.5 oz) of unsweetened coconut milk. Stir, bring to a simmer and cook 15–20 minutes to meld flavors.
- Puree the sauce until smooth using an immersion blender or transfer to a standing blender; return to the skillet.
- Add the cooked chicken to the pureed sauce, then stir in butter and 1/4 cup cream (reserve 1 tablespoon of cream for garnish).
- Simmer 5–7 minutes more to warm through, then serve over basmati rice or with naan and garnish with fresh cilantro and a swirl of cream.
History
Butter chicken, or murgh makhani, was developed in Old Delhi in 1948. Created by Punjabi cooks seeking to moisten and flavor tandoori chicken, it became a beloved staple across India and around the world for its creamy tomato-based sauce and tender marinated chicken.
All About Kashmiri Chili
Kashmiri chili (deggi mirch) is a mild, brightly colored dried chile from the Kashmir region. It provides a distinctive red hue and subtle heat rather than intense spiciness. If unavailable, blend 3 parts smoked paprika with 1 part cayenne as a 1:1 substitute for color and a touch of heat.
Expert Tips
- Vegetarian option: Swap chicken for paneer, tofu or drained chickpeas (two 15-ounce cans) added when you add the coconut milk.
- Chicken choice: Boneless skinless chicken breasts or thighs both work; cut into even bite-sized pieces.
- Use canned tomatoes: Roasted canned tomatoes save time and deepen the sauce color.
- Soak cashews: Soaking nuts softens them for a silkier puree—either overnight in cool water or boiled and soaked for 15 minutes for a quick method.
What to Serve with this Recipe
Serve butter chicken with hot basmati rice or naan, and a fresh green salad or simple side of steamed vegetables to balance the richness.
Frequently Asked Questions (FAQs)
Both feature chicken in a spiced tomato sauce, but butter chicken (murgh makhani) originated in India and tends to be creamier with more butter and cream in the sauce. Chicken tikka masala is often credited to British cooks and usually emphasizes a stronger tomato profile and roasted tandoori flavors.
Soaking cashews softens them so they blend into a smooth, creamy puree that thickens the sauce and mellows spices. It also reduces phytic acid, which can improve digestibility.
Garam masala is a warm, aromatic spice blend used to finish curries and many Indian dishes. It adds depth, warmth and a slightly sweet, complex aroma to the sauce.
Serving and Storage Tips
- Serve with hot basmati rice or naan and garnish with chopped cilantro and a swirl of cream.
- Refrigerate cooled leftovers in an airtight container for 3–4 days; flavors develop and often improve after resting overnight.
- Freeze cooled curry in sealed containers or freezer bags for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.
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Cowboy Rice Salad
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Chicken Tikka Masala Mac and Cheese
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Grilled Peach Salad with Burrata
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Roasted Curry Cauliflower Bites
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Indian Butter Chicken
Ingredients
Chicken
- 2 pounds chicken, cut into bite-sized chunks
- 4 garlic cloves, minced (divide between marinade and sauce)
- 1 Tablespoon Kashmiri chili powder (or ¾ teaspoon cayenne + 2¼ teaspoons paprika)
- 1 teaspoon fresh ginger, grated (divide between marinade and sauce)
- 1 teaspoon salt
- 2 Tablespoons olive oil
Sauce Ingredients
- 1 small red onion, roughly chopped
- 1 Tablespoon olive oil
- 6–7 Roma tomatoes, roughly chopped
- 1 cup raw cashew nuts (roasted cashews work too)
- 5 garlic cloves, minced
- 1 teaspoon salt
- 1 Tablespoon garam masala powder
- 1 Tablespoon Kashmiri chili powder (or substitute mix)
- 1 teaspoon fresh ginger, grated
- 13.5 ounce can unsweetened coconut milk
- ½ cup water
- ¼ cup cream (reserve 1 Tablespoon to garnish)
- 4 Tablespoons butter
Instructions
- Place chicken in a bowl with half the garlic, Kashmiri chili powder, half the grated ginger and salt. Mix and marinate at least 15 minutes.
- Heat 2 Tablespoons oil in a large frying pan over medium heat. Stir-fry the chicken until cooked through; transfer to a clean bowl.
- Chop the onion and dice the tomatoes. Soak the cashews until soft (overnight or boiled and soaked 15 minutes).
- In a large skillet heat 1 Tablespoon oil over medium. Sauté the chopped onion and remaining garlic until softened.
- Add tomatoes, soaked cashews and salt; cook until softened and blended.
- Stir in garam masala, Kashmiri chili powder and remaining ginger; cook briefly to release aromas.
- Add ½ cup water and the coconut milk, stir and simmer 15–20 minutes.
- Puree the mixture until smooth with an immersion or standing blender, then return to the skillet.
- Add the cooked chicken to the sauce, then stir in butter and cream. Simmer 5–7 minutes to heat through.
- Serve over rice or with naan, garnish with cilantro and a drizzle of reserved cream.
Notes
- Kashmiri chili: Substitute 3 parts smoked paprika to 1 part cayenne as a 1:1 stand-in if needed.
- Vegetarian: Use paneer, tofu, or canned chickpeas (drained) instead of chicken.
- Tomato shortcut: Roasted canned tomatoes can be used to save time.
Nutrition
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Calories: 628 kcal