Butter Chicken
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This easy butter chicken recipe features ultra-tender chicken simmered in a rich, creamy, spice-infused tomato sauce.
Photo by Johnny Miller (Clarkson Potter, 2021)
A staple menu item in many Indian restaurants in the U.S., butter chicken, also known as Murgh Makhani, was supposedly created when a restaurateur in India combined leftover chicken with a tomato sauce enriched with butter and cream. Traditionally, the chicken for this dish is marinated in yogurt, lemon, and spices and then cooked in a clay oven called a tandoor.
To save time and make the dish home cook-friendly, I sauté unmarinated, seasoned chicken in a skillet and then briefly simmer it in a creamy, spice-infused tomato sauce. This results in ultra-tender chicken. In fact, one reader remarked that this must be called “butter chicken” because the chicken is so tender, it’s like “buttah!” Along with basmati rice or naan, I love a little mango chutney on the side; it adds a delicious gingery sweetness that complements the chicken.
Table of Contents
“If I could give you ten stars for this recipe, I would…As good as any take-out Indian food I have ever eaten. A definite winner!”
What You’ll Need To Make Butter Chicken
- Chicken Tenderloins: Tenderloins are lean, ultra-tender, and cook quickly, making them a great choice. Boneless skinless breasts may be substituted.
- All-Purpose Flour: Used to lightly coat the chicken before cooking. This not only helps to give the chicken a flavorful crust when browned but also aids in thickening the sauce once the chicken is added back to the pan with the other ingredients.
- Onion and Ginger: These aromatics form the flavor base of the dish.
- Garam Masala, Coriander, Cumin, and Cayenne Pepper: This blend of spices is crucial for achieving the authentic, richly layered flavor profile of butter chicken.
- Canned Tomato Sauce: Acts as the base for the sauce, offering a tangy sweetness that balances the richness of the cream and the complexity of the spices.
- Heavy Cream: Adds richness and creaminess to the sauce.
- Cilantro: Brightens up the dish with color and herbal freshness.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
In a medium bowl, sprinkle the chicken pieces evenly with 3/4 teaspoon of the salt and 1 teaspoon of the garam masala; toss to coat evenly.
Add the flour.
Toss again, making sure the chicken is well coated.
In a large nonstick skillet, heat 1 tablespoon of the butter and the oil over medium-high heat. When the fat is hot and shimmering, add the chicken in a single layer and cook, without stirring, until the chicken is lightly golden on the underside, about 3 minutes.
Using tongs, turn the chicken pieces over and cook until just cooked through, 2 to 3 minutes more. Using the tongs, transfer the chicken to a plate and set aside while you make the sauce (you’ll use the skillet in the next step—there’s no need to wash it).
Melt the remaining tablespoon butter in the same skillet over medium heat. Add the onion and ginger and cook, stirring frequently, until softened, 3 to 4 minutes.
Add the coriander, cumin, cayenne (if using), and remaining teaspoon of garam masala; stir and cook 1 minute more.
Add the tomato sauce, cream, sugar, pepper, water, and the remaining 1/2 teaspoon salt. Bring to a gentle boil, then reduce the heat and simmer, uncovered, until slightly thickened, about 3 minutes.
Add the chicken along with any accumulated juices, to the sauce.
Simmer a few minutes, until the chicken is warmed through.
Taste the sauce and adjust the seasoning if necessary. Sprinkle with the cilantro, if using.
Frequently Asked Questions
Chicken tenderloins are the perfect choice for this dish due to their exceptional tenderness and rapid cooking time. While boneless, skinless chicken breasts are also a good option, they tend to be less forgiving and may become dry if overcooked.
Typically, chicken tenderloins come with a white tendon attached, which can be somewhat tough to chew. To improve the texture, I recommend removing this tendon prior to cooking. Using kitchen shears, simply grasp the tip of the tendon with your fingers and cut it where it connects to the meat. This quick step ensures every bite of chicken is perfectly tender and enjoyable.
Yes, simply prepare the dish as instructed, allow it to cool, and then store it in an airtight container in the refrigerator for 3 to 4 days. Reheat gently on the stove over low heat, adding a little water if the sauce has thickened too much during storage.
Butter chicken is traditionally cooked with ghee, a type of clarified and fermented Indian butter that has a higher smoke point than plain butter. Since I don’t have ghee on hand in my kitchen and butter burns over high heat, I use a combination of butter and oil to get a similar effect; oil raises the smoke point of the fat and prevents the milk solids in the butter from burning.
Video Tutorial
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Butter Chicken
This easy butter chicken recipe features ultra-tender chicken simmered in a rich, creamy, spice-infused tomato sauce.
Ingredients
- 1½ lbs chicken tenderloins, tendons trimmed, or boneless skinless breasts, cut into 1½-inch pieces (see note)
- 1¼ teaspoons salt
- 2 teaspoons garam masala
- 3 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 1 medium yellow onion, finely chopped (about 1 cup)
- 1½ tablespoons finely chopped fresh ginger (from a 2-inch knob) (see note)
- 1 teaspoon ground coriander
- 1¾ teaspoons ground cumin
- ⅛ teaspoon cayenne pepper (optional)
- 1 (8-ounce) can tomato sauce
- 1 cup heavy cream
- ¾ teaspoon sugar
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons water
- 3 tablespoons chopped fresh cilantro (optional)
For Serving (optional)
- Basmati rice
- Mango chutney (such as Major Grey's)
Instructions
- Pat the chicken dry with a paper towel. In a medium bowl, sprinkle the chicken pieces evenly with ¾ teaspoon of the salt and 1 teaspoon of the garam masala; toss to coat evenly. Add the flour and toss again, making sure the chicken is well coated.
- In a large (12-inch) nonstick skillet, heat 1 tablespoon of the butter and the oil over medium-high heat. When the fat is hot and shimmering, add the chicken in a single layer and cook, without stirring, until the chicken is lightly golden on the underside, about 3 minutes. Using tongs, turn the chicken pieces over and cook until just cooked through, 2 to 3 minutes more. Transfer the chicken to a plate and set aside while you make the sauce (you’ll use the skillet in the next step—there’s no need to wash it).
- Melt the remaining tablespoon butter in the same skillet over medium heat. Add the onion and ginger and cook, stirring frequently, until softened, 3 to 4 minutes. If the onion starts to brown, reduce the heat. Add the coriander, cumin, cayenne (if using), and remaining teaspoon of garam masala; stir and cook 1 minute more. Add the tomato sauce, cream, sugar, pepper, water, and the remaining ½ teaspoon salt. Bring to a gentle boil, then reduce the heat and simmer, uncovered, until slightly thickened, about 3 minutes.
- Add the chicken, along with any accumulated juices, to the sauce and simmer just a few minutes until the chicken is warmed through. Taste the sauce and adjust the seasoning if necessary. Sprinkle with the cilantro, if using, and serve with basmati rice and mango chutney. (Note that the sauce will thicken as it sits; thin with a bit of water if necessary.)
- Note: Chicken tenderloins are ideal for this dish as they are ultra-tender and cook quick quickly. Boneless, skinless breasts work well too, but they are less forgiving and can become dry if overcooked. The tenderloins typically have a white tendon attached to them. They can be a little tough to chew, so I like to remove them with kitchen shears before cooking. Just pinch the tip of the tendon with your finger and snip where the tendon meets the chicken.
- Note: This dish is traditionally cooked with ghee, a type of clarified and fermented Indian butter that has a higher smoke point than plain butter. Since I don’t have ghee on hand in my kitchen and butter burns over high heat, I use a combination of butter and oil to get a similar effect (oil raises the smoke point of the fat and prevents the milk solids in the butter from burning).
- Make-Ahead Instructions: Prepare the dish as instructed, allow it to cool, and then store it in an airtight container in the refrigerator for 3 to 4 days. Reheat gently on the stove over low heat, adding a little water if the sauce has thickened too much during storage.
Pair with
Nutrition Information
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- Per serving (4 servings)
- Calories: 793
- Fat: 59 g
- Saturated fat: 23 g
- Carbohydrates: 40 g
- Sugar: 6 g
- Fiber: 4 g
- Protein: 28 g
- Sodium: 1,063 mg
- Cholesterol: 167 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Would evaporated milk serve as a suitable substitute for the heavy cream? What about coconut cream (not milk)?
Hi Susan, I’d actually go with coconut milk.
Thank you for getting back to me Jenn. I decided to just go with the heavy cream after all and will be making this recipe for tomorrow night’s supper. I might try the coconut milk another time but wanted to follow your recipe as written this first time around.
Since a litre of whipping cream is only marginally more expensive that a half litre I bought the larger size and will use what’s left to frost a vanilla cake sandwiched with homemade freezer strawberry jam…much to my spouse’s approval 😉
Cheers,
Susan
All sounds good – hope you enjoy both the chicken and the cake! 😊
This is my second comment on this great recipe. I am no longer able to eat tomatoes and their products. So I found a very good red pepper sauce and used it to replace the tomato sauce. Excellent sub if you can’t have tomatoes. This recipe comes together easily and is delicious.
This recipe never disappoints!! My family, including my 2, 5, and 7 year old LOVE this butter chicken and it is requested on a weekly basis, served with your homemade naan recipe of course! Thank you!!!!!
This is delicious. I used half and half instead of cream and it thickened perfectly.
The taste is very different from the bottled sauce I used to buy but so much better.
Fantastic! This was my first time making butter chicken. Jenn’s recipes never disappoint. Quick and flavorful. I did have ghee on hand and worked wonderfully sautéing the chicken. Thanks!
Just made your Butter Chicken in Weeknights last night. WOW! Fantastic recipe! I’ve tried several other Butter Chicken recipes over the years and yours is just perfect. You are one of the few chefs that I turn to constantly. Nothing I have ever tried has been anything less than wonderful. You and Garten are the best. Thank you!
Fantastic, my husband said he had a hard time not eating it all!! Thank you!
Hi Jenn,
I am making some dinners to share with a friend who is going through radiation- preferably meals that can be frozen. I have already done lasagna, pasta e fagioli, soup and am planning on making your beef stew and coq au vin or maybe spinach manicotti. I am trying to not go too heavy on Italian style dishes and thought I would try this one, but noticed you don’t recommend freezing due to dairy. If I swapped out coconut milk for the cream, would that make it freeze better? Or would it change the flavor too much?
Other suggestions you might have would be most appreciated.
Thanks so much for all the wonderful recipes. You are my first resource when looking for a recipe to try, and often the last!
Happy New Year!
Janet
Hi Janet, that’s nice that you’re getting all those dishes prepared for your friend! I do think you could get away with using full fat coconut milk for the cream although it may change the texture of the sauce slightly. Hope she enjoys all the meals and her treatment goes smoothly. And happy and healthy new year to you and your family!
Recipe as written I would only give it a 4 star. The sauce and chicken definitely needed to cook together for a minimum of 30 minutes to bring out the flavor. It’s definitely no San Fran Base Camp Butter chicken but definitely worth making again!
Another OUAC hit with the fam! I completely forgot about the mango chutney but it was delicious without! Can’t wait to add this to the rotation (I’ll remember the chutney next time). Thanks so much!!!