Can I use chicken breast instead of thighs?

Yes, but thighs stay juicier. Cut breast into smaller pieces and reduce cooking time by a few minutes to avoid drying out.

How spicy is butter chicken?

Traditionally mild. Adjust chili powder to your taste. Start with less, add more as you go.

Can I make this ahead of time?

Absolutely. Butter chicken tastes even better the next day as the flavors meld. Store in the fridge for up to 4 days.

What is the difference between butter chicken and tikka masala?

Butter chicken has a milder, creamier tomato-butter sauce. Tikka masala is spicier with a more complex spice blend.

Can I make it dairy-free?

Yes. Use coconut cream for heavy cream, and coconut oil or ghee for butter.

Is butter chicken gluten-free?

Yes, this recipe is naturally gluten-free. Just check your spice blends for any hidden additives.

Can I use a slow cooker?

Yes. Sear the chicken first, then combine with sauce in a slow cooker on low for 4-6 hours or high for 2-3 hours. Add cream in the last 30 minutes.

How do I make it spicier?

Add extra chili powder, cayenne pepper, or fresh green chilies to the sauce.

Ultimate Butter Chicken Recipe

Name: Easy Butter Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.5 lbs boneless skinless chicken thighs cut into pieces; 1 cup plain full-fat yoghurt; 2 tbsp garam masala; 1 tsp turmeric; 1 tsp cumin; 1 tsp chili powder; Salt and pepper; 2 tbsp butter; 1 tbsp vegetable oil; 1 large onion finely diced; 4 cloves garlic minced; 1 inch fresh ginger grated; 1 can 14oz crushed tomatoes; 1 cup heavy cream; 2 tbsp cold butter for finishing; 1 tsp sugar; Fresh cilantro for garnish

Mar 24
4 min read

Updated: Mar 25

This ultimate butter chicken recipe delivers the rich, creamy, spiced flavors of your favorite Indian restaurant. Made entirely from scratch in about 30 minutes. Tender chicken is simmered in a luscious tomato-based sauce enriched with butter, cream, and aromatic spices such as garam masala, cumin, and turmeric. Whether you call it butter chicken or murgh makhani, this is one of the most beloved Indian dishes in the world, and for good reason. With its mild heat and velvety texture, it is the perfect weeknight comfort food that the whole family will love.

Chef Jon Ashton presenting his butter chicken recipe at a live cooking demonstration

Photo of finished Butter Chicken Recipe

JUMP TO RECIPE

Watch the Recipe

https://www.youtube.com/watch?v=1JYV4dKe5hg

Making Butter Chicken Live On Disney Fantasy

What Is Butter Chicken?

Butter chicken (murgh makhani) is a classic North Indian dish that originated in Delhi in the 1950s. It was created by the founders of the famous Moti Mahal restaurant, who combined leftover tandoori chicken with a rich, buttery tomato sauce. The dish became an instant hit and has since spread across the globe, becoming one of the most popular Indian dishes worldwide. Its creamy, mildly spiced sauce and tender chicken make it a crowd-pleaser for all ages and spice tolerances.

Chef Jon Ashton demonstrating butter chicken sauce technique to a live audience

Why You Will Love This Easy Butter Chicken Recipe

Ready in 30 minutes: faster than takeout and tastes better
Simple, everyday ingredients: everything you need is at the grocery store
Mild, creamy, and family-friendly: even picky eaters love it
Restaurant-quality flavor at home: the blend and finish technique makes all the difference
Great for meal prep: stores and reheats beautifully

At a Glance

Prep: 10 min | Cook: 20 min | Total: 30 min | Servings: 4

Cal: 420 | Protein: 35g | Carbs: 12g | Fat: 26g | Sodium: 580mg

Key Ingredients

Garam Masala: The heart of butter chicken. This warm spice blend gives butter chicken its signature warmth and depth.

Tomatoes: The sauce base. Use canned crushed tomatoes or tomato passata for the smoothest result.

Butter and Cream: Do not skimp — they create the silky, rich texture that makes this dish irresistible. Use full-fat cream.

Yoghurt: Used in the marinade to tenderize the chicken. Use plain full-fat yoghurt for best results.

Butter chicken ingredients mise en place with spices ginger onions and tomato sauce

Why This Recipe Works

The yoghurt marinade tenderizes the chicken, while the sear adds caramelized depth. The sauce builds layers of flavor from bloomed spices, sweet tomato, and the richness of butter and cream.

Restaurant Style Secret

Blend the sauce. After simmering the tomato sauce with spices, use an immersion blender to make it silky smooth. Then mount with cold butter at the end for a glossy, velvety finish — just like the pros do.

Simmering butter chicken tomato sauce in pot with sauteed onions and garlic

Common Mistakes to Avoid

Skipping the marinade: even 15 minutes makes a huge difference in tenderness
Not searing the chicken: the caramelization adds essential flavor
Using low-fat cream: full-fat cream is non-negotiable for the right texture
Overcooking the chicken: add it back to the sauce at the end and simmer gently
Rushing the sauce: let the tomatoes cook down properly for depth of flavor

Ingredients

Chicken Marinade: 2 lbs skinless, boneless chicken thighs

30 g mustard oil

30 g Kashmiri chilli powder

30 g ginger garlic paste

15 g coriander powder

5 g cumin powder

3 g turmeric powder

3 g kasoori methi

3 g amchur powder

3 g black salt

5 g garam masala

12 g kosher salt

200 g hung yoghurt

15 ml lemon juice Makhni Sauce: 30g Ghee 5g Cumin Seeds 400g Bombay Onions / Shallots, sliced 20g Peeled Garlic, chopped 20g Peeled Ginger, chopped 5g Green Bird's Eye Chilli, chopped 30g Kashmiri Chilli Powder 15g Coriander Powder 3g Turmeric Powder 5pcs Whole Kashmiri Chilli 12pcs Green Cardamom 1000g Fresh Chopped San Marzano Tomatoes 50g Roasted Cashew Nuts 50g Coriander Stems, roughly chopped 3g evaporated milk 100g Double Cream 80g Salted Butter 3g Kasoori Methi

Instructions

Mix the chicken with the garlic, ginger paste, salt, and lemon juice, and let it marinate for 30 minutes. Drain the juices released by the chicken. Mix the remaining marinade ingredients in a large mixing bowl. Add the chicken to the bowl and mix thoroughly. Cover the bowl with cling film and let the chicken marinate in the fridge for at least 4 hours, ideally overnight. Remove the chicken from the bowl and skewer it. Grill the chicken over charcoal until cooked and lightly charred around the edges. Add the cooked chicken to the Butter Chicken Sauce. Heat the oil and add the cumin seeds; fry them until they crackle. Add the garlic, ginger, green chilli, and the sliced onion. Lower the heat to medium and cook the onion mix until it starts going translucent. Add the remaining ingredients except the butter, kasoori methi, Heavy cream, and honey. Cook the mixture on a low heat until the tomatoes are completely soft. Aproximately 30-40min. Add the butter, cream, honey, and kasoori methi and blend everything in a blender until smooth. Add the grilled chicken to the sauce and adjust the seasoning with salt and kasoori methi as needed.

...

Tips & Chef's Notes

Let the marinade do its quiet work. The yoghurt and spices need time to settle into the chicken. An hour will do, but overnight brings a tenderness and depth that feels complete.

Cook the chicken until it begins to turn slightly golden. That gentle char at the edges is where flavour begins to deepen. It adds a smoky softness that lifts the entire dish.

Take your time with the tomatoes. Do not rush this stage. Let them simmer until they darken and lose their sharpness. What remains should feel rounded, almost sweet.

Chef Jon Ashton preparing butter chicken with fresh ingredients at cooking station

What to Serve with Butter Chicken

Basmati rice (plain or saffron-infused)
Warm naan or garlic naan
Cucumber raita
Mango chutney

How to Store

Fridge: Store in an airtight container for up to 4 days.

Freezer: Freeze for up to 3 months. Thaw overnight in the fridge.

Frequently Asked Questions

Can I use chicken breast instead of thigh?

Yes, chicken breast works well.

Try Chicken Piccata, Japanese Chicken Katsu, Moroccan Lamb Tagine, and Shakshuka.