Butter Chicken is a rich, creamy, and deeply flavorful dish made with tender chicken breast marinated in spiced Greek yogurt, then simmered in a silky tomato-and-cream sauce. It’s cozy, comforting, and surprisingly easy to make at home! If you love bold, marinated chicken dishes, don’t miss my Copycat Chipotle Chicken next.
Why You’ll Love This Butter Chicken
This dish is all about layers of flavor—the tangy yogurt marinade tenderizes the chicken, while warm spices, tomatoes, and heavy cream create a velvety sauce. Butter Chicken (in its authentic form called Murgh Makhani) is a staple in Indian cuisine and a favorite at restaurants around the world. This version brings all that flavor right to your kitchen.
Serve it with basmati rice, naan, or your favorite veggies for a satisfying meal any night of the week.
Ingredients You’ll Need
For the Chicken Marinade
- Chicken: Boneless, skinless chicken breasts cut into 1½-inch cubes.
- Greek Yogurt: Full-fat yogurt adds richness and helps tenderize the meat.
- Garlic: Freshly minced for best flavor.
- Garam Masala: The signature spice blend used throughout this recipe.
- Cumin & Salt: Simple seasonings that round out the marinade.
For the Butter Chicken
- Butter + Oil: Butter for richness, oil to prevent burning.
- Onion: A sautéed onion adds sweetness and depth to the sauce.
- Spices: More garam masala, cumin, ginger, garlic, and chili powder to build flavor.
- Tomato Sauce: Creates the signature base for the creamy sauce.
- Heavy Cream: Makes everything silky and luxurious.
- Sugar: Balances the acidity of the tomatoes.
- Salt & Cilantro: Season and finish the dish beautifully.
How to Make Butter Chicken
1. Marinate the Chicken
Start by mixing Greek yogurt, garlic, garam masala, cumin, and salt in a large bowl. Add the chicken cubes and coat well. Cover and refrigerate for at least 1 hour, or marinate overnight for maximum tenderness and flavor.
2. Brown the Chicken
Heat oil and butter in a skillet over medium-high heat. Add the marinated chicken in a single layer (working in batches if needed). Brown for about 3 minutes per side—the chicken won’t be cooked through yet. Transfer to a plate and tent with foil.
3. Build the Sauce
In the same skillet, melt the remaining butter. Add diced onions and cook until softened and translucent. Stir in garlic, garam masala, cumin, ginger, and chili powder until fragrant, about 30 seconds.
4. Simmer
Pour in the tomato sauce, heavy cream, and sugar. Bring to a gentle simmer, then add the chicken back to the pan. Cook for 12–15 minutes, or until the sauce thickens and the chicken reaches 165°F internally.
Season to taste, garnish with cilantro, and serve warm.
How to Store Butter Chicken
- Refrigerator: Store in an airtight container for 3–4 days.
- Freezer: Freeze for up to 3 months.
- Reheat: Warm in a skillet or microwave. Add a splash of cream if needed.
Serving Suggestions
Pair your butter chicken with:
- Basmati rice
- Warm naan
- Roasted vegetables
- Sautéed green beans or asparagus