FREE 5-Ingredient Recipe EBook
- My Easy Butter Chicken Recipe Disappeared So Fast
- What Is Butter Chicken?
- Ingredients & Substitutions
- How To Make Butter Chicken
- My Tips For Flavor & Texture
- Easy Butter Chicken Recipe Recipe card
- How I Serve It
- More Easy Indian Chicken Recipes
- Recipe Reviews
My Easy Butter Chicken Recipe Disappeared So Fast
I’d usually choose my garlic butter chicken over Indian food, but this easy butter chicken recipe won me over. I originally made it because my husband loves the cuisine, and it has since become my favorite Indian dish of all time.
This was also the first dish to disappear when I served it for my friends after one of my recipe testing days. Everyone asked how I made the sauce taste like the takeout they were used to! I think this is why:
- Buttery, spiced tomato sauce – This butter chicken sauce… it’s like a warm hug on a plate. It’s the perfect balance of a creamy, velvety texture against tomatoey, warm spiced flavors. And I didn’t skimp on the butter. 😉
- Tender, juicy chicken – The secret to the best butter chicken is marinating it in a spiced yogurt marinade and then simmering in sauce. It some of the juiciest chicken I’ve ever made. Especially if you use chicken thighs like I did.
- Not too many ingredients – I use the same spices in the marinade and the sauce, so it’s actually only 12 ingredients total (plus salt). Not an easy feat — most butter chicken recipes need a lot more! But I tested which spices were essential for that classic Indian flavor, and good news, they’re common pantry staples. You’ll just need to pick up garam masala if you don’t cook Indian food often.
- Quick and easy – This dish makes a quick weeknight meal if I plan ahead for it! You do need at least an hour to marinate, but other than that, it takes under 30 minutes. And it tastes like it’s been simmering for hours.
The biggest surprise about this butter chicken was when my picky kids chose it over the sheet pan chicken thighs I made for them. Guess it’s kid-friendly, too. Make it with me!
What Is Butter Chicken?
Butter chicken, also called murgh makhani , is an Indian dish of tender chicken pieces marinated in yogurt and cooked in a rich, buttery tomato sauce with spices. Garam masala is the primary spice blend in my recipe, and I kept it to just the basics!
As you might expect, butter chicken tastes like pieces of chicken in an Indian spiced tomato sauce. It’s somewhat similar to a curry or chicken tikka masala, but more creamy, less bold, and a little sweet.
Ingredients & Substitutions
Here I explain the best ingredients for my easy butter chicken recipe, what each one does, and substitution options. For measurements, see the recipe card .
Chicken & Marinade:
- Chicken – Either chicken breasts or thighs work. I’ve tried both, but prefer boneless skinless chicken thighs because they’re the juiciest! I don’t recommend bone-in cuts with skin here, because they’ll just get soggy.
- Yogurt – The base of the marinade. I used full-fat Greek yogurt. Regular plain yogurt also works. (If you’ve got extra, make my frozen yogurt recipe for later!)
- Garlic – Fresh garlic tastes the best, but I won’t judge if you use jarred minced garlic .
- Spices – The main spice blend I use for this dish is garam masala . This combination of cardamom, cinnamon, cloves, cumin, black pepper, and coriander gives butter chicken its signature flavor. I also added extra cumin (or you can use an extra teaspoon garam masala instead, since it also contains cumin), ground ginger , chili powder , and sea salt. You can also add turmeric for added depth.
Butter Chicken Sauce:
- Tomato Sauce – This is the base of the sauce and leaves it very smooth. You can swap in canned diced tomatoes if you want it more chunky.
- Butter – I used plenty here, because… hello, this is butter chicken! I prefer unsalted butter to control the salt myself. Feel free to use salted and just reduce the amount of salt in the recipe.
- Aromatics – Onions and garlic! You can use a white, yellow, or sweet onion. My recipe calls for it sliced thinly, but I’ve also made it using diced onions and they work just as well.
- Heavy Cream – A.k.a. heavy whipping cream. If you’re dairy-free, I’ve had good results substituting coconut cream or canned full-fat coconut milk (which I also use for my coconut chicken curry ).
- Spices – To keep it simple, I use the same spices in the sauce that I do in the marinade.
“I love Indian food and we have an amazing restaurant in our town (rated one of the best in MA)…. but I will say this recipe blows that place out of the water! It was amazing!” –Megan
⭐⭐⭐⭐⭐
How To Make Butter Chicken
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .
- Marinate the chicken . In a large bowl, stir together the Greek yogurt, garlic, garam masala, cumin, salt, ginger, and chili powder. Add the chicken thighs, mix to coat, and marinate. Right before cooking, remove the chicken from the marinade and cut into bite-sized pieces.
- Saute the aromatics. In a large saute pan with tall sides , saute the onions in (plenty of) butter over medium heat. Add the minced garlic to the center. Cook until fragrant, then combine with the onions.
- Mix the butter chicken sauce . Stir in the tomato sauce, heavy cream, garam masala, cumin, ginger, chili powder, and salt.
- Cook the chicken. Add the chicken pieces to the pan. Nestle them in the sauce in a single layer and stir to coat. All that’s left for this easy butter chicken recipe is a good simmer to cook the chicken and thicken the sauce! I always garnish mine with fresh cilantro.
My Tips For Flavor & Texture
- Coat the chicken evenly with marinade. The chicken marinade is quite thick, so it helps to use your hands to massage it into the chicken. I didn’t have much luck trying to mix it with a spoon.
- Feel free to dice the chicken before marinating. I cut mine into bite-sized pieces after the marinade step (right before cooking), but there’s really no reason for it. Either way works!
- Marinate for at least an hour, but overnight is even better. Between the marinade and the saucy simmer, this easy butter chicken definitely turns out juicy enough for me after marinating for an hour. But it’s even juicier if you have time to marinate overnight. Just don’t go over 24 hours, or it tends to get mushy.
- Grab a very large skillet with tall sides. Between the chicken and the sauce, my butter chicken recipe needs a lot of space or it’ll overflow! This saute pan is one of my favorites to cook this dish.
- Is butter chicken spicy? My recipe has a mild kick from the chili powder and garam masala, but it’s not very hot. (Even my picky 6-year-old ate it!) If you want more heat, add a dash of cayenne pepper or black pepper.
- Puree if you want the sauce completely smooth. It’s already pretty smooth, but it does have soft onion pieces, which I actually love! If you want no texture to it at all, puree with an immersion blender before adding the chicken.
- Don’t worry if the sauce seems thin — it will thicken as it cools. It gets thicker after simmering, but I noticed it gets even more thick after removing from heat.
Recipe Video
Ingredients
Tap underlined ingredients to see the ones I use.
Marinade:
- 3/4 cup Full-fat Greek yogurt ▢
- 4 cloves Garlic (minced) ▢
- 1 tsp Garam masala ▢
- 1 tsp Cumin (optional; or more garam masala) ▢
- 1 tsp Sea salt ▢
- 1/2 tsp Ground ginger ▢
- 1/2 tsp Chili powder ▢
- 2 lb Boneless skinless chicken thighs ▢
Butter Chicken Sauce:
- 1/4 cup Unsalted butter ▢
- 1/2 large Onion (sliced thinly) ▢
- 2 cloves Garlic (minced) ▢
- 1 29-oz can Tomato sauce ▢
- 1/2 cup Heavy cream ▢
- 1 tbsp Garam masala ▢
- 1 tsp Cumin (optional; or more garam masala) ▢
- 1 tsp Ground ginger ▢
- 1 tsp Chili powder ▢
- 3/4 tsp Sea salt (to taste) ▢
- Cilantro (optional, for garnish) ▢
Instructions
Tap on the times in the instructions to start a kitchen timer.
- In a large bowl, stir together all the marinade ingredients. Add the chicken thighs, stir to coat, and cover with plastic wrap. Chill for at least 1 hour , or overnight.
- Remove the chicken from the marinade and use kitchen shears to cut into bite-sized pieces. No need to wipe the marinade off the chicken, but leave behind what isn’t stuck to it.
- Melt the butter in a large saute pan over medium heat. Add the sliced onions and saute for 8-10 minutes , until soft and browned.
- Make a well in the center and add the minced garlic. Saute for about 30 seconds , until fragrant, then stir in with the onions.
- Stir in the tomato sauce, heavy cream, garam masala, cumin, ground ginger, chili powder, and sea salt. Adjust salt to taste; other flavors will develop as it cooks afterward.
- Add the chicken pieces to the pan, nestling them in the sauce in a single layer. Spoon additional sauce over the chicken to cover. Increase heat to high and bring to a simmer, then simmer for 8-10 minutes , stirring every few minutes, until the sauce is slightly thickened and the chicken is cooked through. Adjust salt to taste if needed.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 3/4 cup, or 1/6 entire recipe
- Tips: Check out my recipe tips to help you get the best flavor and texture in your butter chicken.
- Storage: Keep leftovers in an airtight container in the fridge for 3-4 days. The sauce did get very thick when I’ve stored it, but it will be right again after you reheat.
- Meal prep: Since you have to marinate the chicken before cooking it anyway, you can do this up to 24 hours in advance. You can also meal prep my entire butter chicken recipe and portion it into individual containers for easy lunches.
- Reheat: This dish reheats very well, since the sauce prevents the chicken from drying out. You can heat it in the microwave (be sure to cover or it splatters all over the place!), or on the stovetop over medium heat.
- Freeze: Cool completely, then transfer to a zip lock bag and freeze for up to 6 months. Let it thaw in the refrigerator overnight.
- Note on nutrition info: I included only half of the Greek yogurt in the marinade, because about half is discarded after marinating.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
Add Your NotesYour Notes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Easy Butter Chicken Recipe
How I Serve It
I love to serve this easy butter chicken recipe with homemade cauliflower rice (and sometimes even my low carb naan ). I usually keep a stash of frozen cauliflower rice , pictured above, in my freezer for a shortcut. You can also opt for jasmine or basmati rice for a more traditional option.
If you want to add some veggies, I’ve been liking this with Asian salad or red cabbage salad on the side.
More Easy Indian Chicken Recipes
I’ve got more ways to spice up your cooking routine! Check out some of my other saucy Indian-inspired chicken recipes:
Free Printable: Low Carb & Keto Food List
- Want The Keto Cheat Sheet Printable PDF System?
- The Basic Keto Meal Formula
- Understanding Macros
- Keto Food Swaps
- Keto Food List
- Electrolyte Basics
- Keto Diet Types
- Want The Keto Cheat Sheet Printable PDF System?
- Recipe Reviews
Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.
You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).
Want The Keto Cheat Sheet Printable PDF System?
Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:
- Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
- Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
- Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
- Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
- Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
- Keto flu guide – Understand what it is and exactly how to avoid it.
- Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
- Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
- FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.
Get The Printable Keto Cheat Sheet System + EBooks (Only $37)
The Basic Keto Meal Formula
Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.
Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.
Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.
| Pick A Protein | Pick A Veggie | Add Fat |
|---|---|---|
| Beef Chicken Pork Eggs Lamb Turkey Fish Shellfish Protein powder Venison | Cauliflower Broccoli Zucchini Leafy Greens Cucumbers Brussels Sprouts Cabbage Asparagus Radishes Bell Peppers Jicama Celery | Butter Avocado Oil Cheese Bacon Avocado Lard Ghee Mayo Nuts MCT Oil |
Understanding Macros
Macros are macronutrients for short. They include fat, protein, and carbohydrates.
You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.
Carbs Are A Limit.
Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.
A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.
“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.
A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.
Protein Is A Goal.
Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].
“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.
Fat Is A Lever.
Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.
A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).
Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.
Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.
“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.
Keto Food Swaps
One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.
So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .
Keto Swaps For Breakfast
| Instead Of This… | Eat This |
|---|---|
| Pancakes | Almond flour pancakes or coconut flour pancakes |
| Oatmeal | Keto oatmeal with hemp seeds |
| Cinnamon rolls | Fathead cinnamon rolls |
| Cereal | Keto nut granola |
| Muffins | Almond flour muffins or coconut flour muffins |
| Donuts | Almond flour donuts |
| Scones | Almond flour scones |
| High-sugar smoothies | Smoothie with berries or avocado |
| Hash browns | Cauliflower hash browns |
| Breakfast casserole | Breakfast casserole with no potatoes |
| Egg whites | Whole eggs |
| Turkey bacon | Bacon |
| Waffles | Chaffles |
Keto Swaps For Bread
| Instead Of This… | Eat This |
|---|---|
| Bagels | Fathead bagels |
| English muffin | Almond flour English muffin |
| White bread | Keto white bread |
| Multigrain bread | Coconut flour bread with seeds |
| Tortillas for wraps | Coconut flour tortillas |
| Corn taco shells | Cheddar cheese taco shells |
| Burger buns | Oopsie rolls , portobello mushroom caps |
| Breadsticks | Cauliflower breadsticks |
| Biscuits | Almond flour biscuits |
| Cornbread | Almond flour cornbread |
| Croutons | Parmesan crisps |
| Rice | Cauliflower rice , konjac rice |
Keto Swaps For Meals & Side Dishes
| Instead Of This… | Eat This |
|---|---|
| Breaded wings | Crispy air fryer wings (unbreaded) |
| Low-fat meat & poultry | High-fat cuts, or cook low-fat cuts with fat |
| Mashed potatoes | Mashed cauliflower |
| Roasted potatoes | Roasted or fried radishes |
| Tacos | Taco salad |
| Pizza | Fathead crust , chicken crust , or cauliflower crust pizza |
| Lasagna | Eggplant lasagna |
| Potato salad | Cauliflower “potato” salad |
| French fries | Jicama , rutabaga , or zucchini fries |
| Tater tots | Cauliflower tots |
| Wraps | Lettuce wraps , almond flour tortillas |
| Sushi | Naruto-style or homemade rice-free sushi |
| Breaded chicken or fish | Breaded cuts with almond flour or pork rinds |
| Spaghetti | Zoodles , spaghetti squash , shirataki noodles, kelp noodles |
Keto Swaps For Snacks & Sauces
| Instead Of This… | Eat This |
|---|---|
| Nachos | Cheese crisps |
| High-sugar fruit | Berries & other keto fruits |
| Crackers | Almond flour crackers |
| Hummus | Cauliflower hummus |
| Soft pretzels | Fathead pretzels |
| Popcorn | Puffed cheese |
| Granola bars | Grain-free granola bars |
| Jam | Sugar-free berry chia jam |
| Sweet fruity yogurt | Full-fat plain Greek yogurt with berries |
| Sweet salad dressing | Ranch , blue cheese , or plain vinaigrette |
| Ketchup | Mustard and/or sugar-free ketchup |
| BBQ sauce | Sugar-free BBQ sauce |
| Sweetened peanut butter | Natural, sugar-free nut butters |
| Light mayo | Avocado oil mayo |
| Maple syrup | Sugar-free, maple flavored syrup |
| Potato chips | Zucchini chips , pepperoni chips , pork rinds |
Keto Swaps For Cooking & Baking
| Instead Of This… | Eat This |
|---|---|
| Sugar | Monk fruit or allulose |
| Powdered sugar | Powdered monk fruit or allulose |
| White flour | Almond or Coconut flour (use in tested recipes) |
| Making baked goods soft/chewy | Xanthan gum, flax seed meal, psyllium husk powder |
| Breadcrumbs | Pork rinds or almond flour |
| Margarine | Butter, coconut oil, or ghee |
| Vegetable oil | Olive or avocado oil |
| Bananas | Banana extract |
| Chocolate chips | Sugar-free chocolate chips |
| Cornstarch or flour roux | Xanthan gum or gelatin powder (used at the end) |
| Simple syrup | Dissolve monk fruit allulose blend in water over heat |
Keto Swaps For Drinks
| Instead Of This… | Eat This |
|---|---|
| Lemonade | Water with lemon |
| Soda | Flavored sparkling water |
| Milk | Almond milk, coconut milk, heavy cream |
| Latte | Butter coffee |
| Coffee creamer | Heavy cream |
| Sweet wine | Dry wine |
| Beer | Ultra light beer |
| Mixed drinks | Hard liquor with soda + lemon |
If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .
Keto Food List
When looking for a keto cheat sheet printable, the most-requested information is a keto food list.
The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!
Foods To Eat On Keto
- Leafy greens – Such as spinach, chard, and lettuce.
- Above-ground veggies – Such as peppers, zucchini, and cauliflower.
- Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
- Natural meats – Such as beef, lamb, and pork.
- Berries – Such as raspberries, blackberries, and strawberries.
- Avocados
- Unsweetened nut milks – Such as almond milk and coconut milk.
- Almond flour and coconut flour
- Eggs
- Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.
Foods To Avoid On Keto
- White flour & sugar
- Rice & grains – Such as barley, wheat, and corn.
- Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
- Cereal
- Processed food – Such as granola bars, candy
- Most fruit – Such as apples, bananas, and grapes
- Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
- Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
- Starchy veggies – Such as peas, carrots, and beets.
- Potatoes – Such as sweet potatoes and white potatoes.
That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:
Get The Keto Cheat Sheet System PDF (Only $37)
Electrolyte Basics
Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.
For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .
The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.
Here’s your keto diet cheat sheet for getting electrolytes from food:
| Sodium | Magnesium | Potassium |
|---|---|---|
| Bone broth Boullion cubes Bacon Salted nuts Pickles | Seaweed Seeds Nuts Avocado Leafy greens | Potassium chloride Avocado Bone broth Spinach Broccoli Mushrooms Beef Pork |
Keto Diet Types
People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.
Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.
Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!
- Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
- Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
- Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
- Low Carb – Up to 50-100g net carbs daily, less strict.
For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!
Want The Keto Cheat Sheet Printable PDF System?
Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:
- Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
- Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
- Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
- Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
- Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
- Keto flu guide – Understand what it is and exactly how to avoid it.
- Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
- Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
- FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.
Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)
Easy Butter Chicken Recipe
My easy butter chicken recipe has a quick spiced yogurt marinade and a creamy tomato sauce with garam masala. A simple weeknight dinner!
Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/butter-chicken-recipe/
Ingredients
Marinade:
- 3/4 cup Full-fat Greek yogurt
- 4 cloves Garlic (minced)
- 1 tsp Garam masala
- 1 tsp Cumin (optional; or more garam masala)
- 1 tsp Sea salt
- 1/2 tsp Ground ginger
- 1/2 tsp Chili powder
- 2 lb Boneless skinless chicken thighs
Butter Chicken Sauce:
- 1/4 cup Unsalted butter
- 1/2 large Onion (sliced thinly)
- 2 cloves Garlic (minced)
- 1 29-oz can Tomato sauce
- 1/2 cup Heavy cream
- 1 tbsp Garam masala
- 1 tsp Cumin (optional; or more garam masala)
- 1 tsp Ground ginger
- 1 tsp Chili powder
- 3/4 tsp Sea salt (to taste)
- Cilantro (optional, for garnish)
Instructions
- In a large bowl, stir together all the marinade ingredients. Add the chicken thighs, stir to coat, and cover with plastic wrap. Chill for at least 1 hour , or overnight.
- Remove the chicken from the marinade and use kitchen shears to cut into bite-sized pieces. No need to wipe the marinade off the chicken, but leave behind what isn’t stuck to it.
- Melt the butter in a large saute pan over medium heat. Add the sliced onions and saute for 8-10 minutes , until soft and browned.
- Make a well in the center and add the minced garlic. Saute for about 30 seconds , until fragrant, then stir in with the onions.
- Stir in the tomato sauce, heavy cream, garam masala, cumin, ground ginger, chili powder, and sea salt. Adjust salt to taste; other flavors will develop as it cooks afterward.
- Add the chicken pieces to the pan, nestling them in the sauce in a single layer. Spoon additional sauce over the chicken to cover. Increase heat to high and bring to a simmer, then simmer for 8-10 minutes , stirring every few minutes, until the sauce is slightly thickened and the chicken is cooked through. Adjust salt to taste if needed.
Maya’s Recipe Notes
Serving size: 3/4 cup, or 1/6 entire recipe
- Tips: Check out my recipe tips to help you get the best flavor and texture in your butter chicken.
- Storage: Keep leftovers in an airtight container in the fridge for 3-4 days. The sauce did get very thick when I’ve stored it, but it will be right again after you reheat.
- Meal prep: Since you have to marinate the chicken before cooking it anyway, you can do this up to 24 hours in advance. You can also meal prep my entire butter chicken recipe and portion it into individual containers for easy lunches.
- Reheat: This dish reheats very well, since the sauce prevents the chicken from drying out. You can heat it in the microwave (be sure to cover or it splatters all over the place!), or on the stovetop over medium heat.
- Freeze: Cool completely, then transfer to a zip lock bag and freeze for up to 6 months. Let it thaw in the refrigerator overnight.
- Note on nutrition info: I included only half of the Greek yogurt in the marinade, because about half is discarded after marinating.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)
FREE 5-Ingredient Recipe EBook
- My Easy Butter Chicken Recipe Disappeared So Fast
- What Is Butter Chicken?
- Ingredients & Substitutions
- How To Make Butter Chicken
- My Tips For Flavor & Texture
- Easy Butter Chicken Recipe Recipe card
- How I Serve It
- More Easy Indian Chicken Recipes
- Recipe Reviews
My Easy Butter Chicken Recipe Disappeared So Fast
I’d usually choose my garlic butter chicken over Indian food, but this easy butter chicken recipe won me over. I originally made it because my husband loves the cuisine, and it has since become my favorite Indian dish of all time.
This was also the first dish to disappear when I served it for my friends after one of my recipe testing days. Everyone asked how I made the sauce taste like the takeout they were used to! I think this is why:
- Buttery, spiced tomato sauce – This butter chicken sauce… it’s like a warm hug on a plate. It’s the perfect balance of a creamy, velvety texture against tomatoey, warm spiced flavors. And I didn’t skimp on the butter. 😉
- Tender, juicy chicken – The secret to the best butter chicken is marinating it in a spiced yogurt marinade and then simmering in sauce. It some of the juiciest chicken I’ve ever made. Especially if you use chicken thighs like I did.
- Not too many ingredients – I use the same spices in the marinade and the sauce, so it’s actually only 12 ingredients total (plus salt). Not an easy feat — most butter chicken recipes need a lot more! But I tested which spices were essential for that classic Indian flavor, and good news, they’re common pantry staples. You’ll just need to pick up garam masala if you don’t cook Indian food often.
- Quick and easy – This dish makes a quick weeknight meal if I plan ahead for it! You do need at least an hour to marinate, but other than that, it takes under 30 minutes. And it tastes like it’s been simmering for hours.
The biggest surprise about this butter chicken was when my picky kids chose it over the sheet pan chicken thighs I made for them. Guess it’s kid-friendly, too. Make it with me!
What Is Butter Chicken?
Butter chicken, also called murgh makhani , is an Indian dish of tender chicken pieces marinated in yogurt and cooked in a rich, buttery tomato sauce with spices. Garam masala is the primary spice blend in my recipe, and I kept it to just the basics!
As you might expect, butter chicken tastes like pieces of chicken in an Indian spiced tomato sauce. It’s somewhat similar to a curry or chicken tikka masala, but more creamy, less bold, and a little sweet.
Ingredients & Substitutions
Here I explain the best ingredients for my easy butter chicken recipe, what each one does, and substitution options. For measurements, see the recipe card .
Chicken & Marinade:
- Chicken – Either chicken breasts or thighs work. I’ve tried both, but prefer boneless skinless chicken thighs because they’re the juiciest! I don’t recommend bone-in cuts with skin here, because they’ll just get soggy.
- Yogurt – The base of the marinade. I used full-fat Greek yogurt. Regular plain yogurt also works. (If you’ve got extra, make my frozen yogurt recipe for later!)
- Garlic – Fresh garlic tastes the best, but I won’t judge if you use jarred minced garlic .
- Spices – The main spice blend I use for this dish is garam masala . This combination of cardamom, cinnamon, cloves, cumin, black pepper, and coriander gives butter chicken its signature flavor. I also added extra cumin (or you can use an extra teaspoon garam masala instead, since it also contains cumin), ground ginger , chili powder , and sea salt. You can also add turmeric for added depth.
Butter Chicken Sauce:
- Tomato Sauce – This is the base of the sauce and leaves it very smooth. You can swap in canned diced tomatoes if you want it more chunky.
- Butter – I used plenty here, because… hello, this is butter chicken! I prefer unsalted butter to control the salt myself. Feel free to use salted and just reduce the amount of salt in the recipe.
- Aromatics – Onions and garlic! You can use a white, yellow, or sweet onion. My recipe calls for it sliced thinly, but I’ve also made it using diced onions and they work just as well.
- Heavy Cream – A.k.a. heavy whipping cream. If you’re dairy-free, I’ve had good results substituting coconut cream or canned full-fat coconut milk (which I also use for my coconut chicken curry ).
- Spices – To keep it simple, I use the same spices in the sauce that I do in the marinade.
“I love Indian food and we have an amazing restaurant in our town (rated one of the best in MA)…. but I will say this recipe blows that place out of the water! It was amazing!” –Megan
⭐⭐⭐⭐⭐
How To Make Butter Chicken
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .
- Marinate the chicken . In a large bowl, stir together the Greek yogurt, garlic, garam masala, cumin, salt, ginger, and chili powder. Add the chicken thighs, mix to coat, and marinate. Right before cooking, remove the chicken from the marinade and cut into bite-sized pieces.
- Saute the aromatics. In a large saute pan with tall sides , saute the onions in (plenty of) butter over medium heat. Add the minced garlic to the center. Cook until fragrant, then combine with the onions.
- Mix the butter chicken sauce . Stir in the tomato sauce, heavy cream, garam masala, cumin, ginger, chili powder, and salt.
- Cook the chicken. Add the chicken pieces to the pan. Nestle them in the sauce in a single layer and stir to coat. All that’s left for this easy butter chicken recipe is a good simmer to cook the chicken and thicken the sauce! I always garnish mine with fresh cilantro.
My Tips For Flavor & Texture
- Coat the chicken evenly with marinade. The chicken marinade is quite thick, so it helps to use your hands to massage it into the chicken. I didn’t have much luck trying to mix it with a spoon.
- Feel free to dice the chicken before marinating. I cut mine into bite-sized pieces after the marinade step (right before cooking), but there’s really no reason for it. Either way works!
- Marinate for at least an hour, but overnight is even better. Between the marinade and the saucy simmer, this easy butter chicken definitely turns out juicy enough for me after marinating for an hour. But it’s even juicier if you have time to marinate overnight. Just don’t go over 24 hours, or it tends to get mushy.
- Grab a very large skillet with tall sides. Between the chicken and the sauce, my butter chicken recipe needs a lot of space or it’ll overflow! This saute pan is one of my favorites to cook this dish.
- Is butter chicken spicy? My recipe has a mild kick from the chili powder and garam masala, but it’s not very hot. (Even my picky 6-year-old ate it!) If you want more heat, add a dash of cayenne pepper or black pepper.
- Puree if you want the sauce completely smooth. It’s already pretty smooth, but it does have soft onion pieces, which I actually love! If you want no texture to it at all, puree with an immersion blender before adding the chicken.
- Don’t worry if the sauce seems thin — it will thicken as it cools. It gets thicker after simmering, but I noticed it gets even more thick after removing from heat.
Recipe Video
Ingredients
Tap underlined ingredients to see the ones I use.
Marinade:
- 3/4 cup Full-fat Greek yogurt ▢
- 4 cloves Garlic (minced) ▢
- 1 tsp Garam masala ▢
- 1 tsp Cumin (optional; or more garam masala) ▢
- 1 tsp Sea salt ▢
- 1/2 tsp Ground ginger ▢
- 1/2 tsp Chili powder ▢
- 2 lb Boneless skinless chicken thighs ▢
Butter Chicken Sauce:
- 1/4 cup Unsalted butter ▢
- 1/2 large Onion (sliced thinly) ▢
- 2 cloves Garlic (minced) ▢
- 1 29-oz can Tomato sauce ▢
- 1/2 cup Heavy cream ▢
- 1 tbsp Garam masala ▢
- 1 tsp Cumin (optional; or more garam masala) ▢
- 1 tsp Ground ginger ▢
- 1 tsp Chili powder ▢
- 3/4 tsp Sea salt (to taste) ▢
- Cilantro (optional, for garnish) ▢
Instructions
Tap on the times in the instructions to start a kitchen timer.
- In a large bowl, stir together all the marinade ingredients. Add the chicken thighs, stir to coat, and cover with plastic wrap. Chill for at least 1 hour , or overnight.
- Remove the chicken from the marinade and use kitchen shears to cut into bite-sized pieces. No need to wipe the marinade off the chicken, but leave behind what isn’t stuck to it.
- Melt the butter in a large saute pan over medium heat. Add the sliced onions and saute for 8-10 minutes , until soft and browned.
- Make a well in the center and add the minced garlic. Saute for about 30 seconds , until fragrant, then stir in with the onions.
- Stir in the tomato sauce, heavy cream, garam masala, cumin, ground ginger, chili powder, and sea salt. Adjust salt to taste; other flavors will develop as it cooks afterward.
- Add the chicken pieces to the pan, nestling them in the sauce in a single layer. Spoon additional sauce over the chicken to cover. Increase heat to high and bring to a simmer, then simmer for 8-10 minutes , stirring every few minutes, until the sauce is slightly thickened and the chicken is cooked through. Adjust salt to taste if needed.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 3/4 cup, or 1/6 entire recipe
- Tips: Check out my recipe tips to help you get the best flavor and texture in your butter chicken.
- Storage: Keep leftovers in an airtight container in the fridge for 3-4 days. The sauce did get very thick when I’ve stored it, but it will be right again after you reheat.
- Meal prep: Since you have to marinate the chicken before cooking it anyway, you can do this up to 24 hours in advance. You can also meal prep my entire butter chicken recipe and portion it into individual containers for easy lunches.
- Reheat: This dish reheats very well, since the sauce prevents the chicken from drying out. You can heat it in the microwave (be sure to cover or it splatters all over the place!), or on the stovetop over medium heat.
- Freeze: Cool completely, then transfer to a zip lock bag and freeze for up to 6 months. Let it thaw in the refrigerator overnight.
- Note on nutrition info: I included only half of the Greek yogurt in the marinade, because about half is discarded after marinating.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
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Easy Butter Chicken Recipe
How I Serve It
I love to serve this easy butter chicken recipe with homemade cauliflower rice (and sometimes even my low carb naan ). I usually keep a stash of frozen cauliflower rice , pictured above, in my freezer for a shortcut. You can also opt for jasmine or basmati rice for a more traditional option.
If you want to add some veggies, I’ve been liking this with Asian salad or red cabbage salad on the side.
More Easy Indian Chicken Recipes
I’ve got more ways to spice up your cooking routine! Check out some of my other saucy Indian-inspired chicken recipes:
