butter chicken recipe

Hi, I’m Anna, and welcome to HealthyMealRecipe.com! This butter chicken recipe is one of my favorite ways to bring comfort and warmth to the table. It’s creamy, flavorful, and surprisingly easy to make — the perfect balance of nourishing and indulgent. Inspired by my love for homemade meals, this homemade butter chicken uses simple ingredients and leans lighter with Greek yogurt and lean chicken breast. Whether you’re craving a cozy Indian food recipe for dinner or a quick weeknight meal that feels special, this dish captures the heart of real home cooking: simple, soulful, and meant to be shared.

Serving Versatility

What I love most about this butter chicken recipe is how beautifully it fits into so many meals. For a cozy, traditional dinner, serve it over fluffy basmati rice or warm garlic naan to soak up that luscious sauce. For something lighter, spoon it over cauliflower rice or a bed of crisp greens for a low-carb twist.
If you’re meal prepping, butter chicken makes incredible leftovers — spoon it into wraps or pita pockets for an easy workday lunch, or toss it with cooked pasta for a creamy butter chicken pasta that feels indulgent yet wholesome. However you serve it, the combination of tender chicken and rich sauce never disappoints.

Ingredients (Detailed & Humanized)

For the Marinade:
2 boneless skinless chicken breasts – lean, tender protein that stays juicy.
½ cup Greek yogurt – adds tang and keeps the chicken tender while boosting protein.
1 tbsp lemon juice – brightens the flavor and tenderizes the meat.
1 tsp grated fresh ginger – adds warmth and gentle spice.
2 garlic cloves, pressed – infuses every bite with rich, savory depth.
2 tsp garam masala – the heart of Indian flavor: warm, aromatic, and slightly sweet.
½ tsp smoked paprika – gives a subtle smoky undertone.
½ tsp turmeric powder – golden color and earthy flavor.
¾ tsp salt – balances and enhances all the spices.

For the Sauce:
2 tbsp cooking oil – helps sear the chicken perfectly golden.
3 tbsp butter – rich, silky base that gives the dish its name.
1 yellow onion, finely diced – brings gentle sweetness and body to the sauce.
2 garlic cloves, minced – layers flavor and depth.
1 tsp grated fresh ginger – echoes the warmth of the marinade.
2 tsp garam masala – more spice for that authentic Indian flavor.
½ tsp ground cumin – adds a hint of earthiness.
½ tsp smoked paprika – a touch of warmth and color.
½ tsp salt – seasons and balances.
¼ tsp turmeric powder – deepens the golden hue.
1 (15 oz) can tomato sauce – gives the creamy sauce its tangy, rich base.
¼ cup water – helps loosen and simmer the sauce.
⅓ cup heavy cream – adds the signature velvety texture.
Fresh cilantro – for a bright, colorful finish.

Directions (Step-by-Step Cooking Guide)

1. Marinate the chicken: In a large bowl, whisk together the Greek yogurt, lemon juice, ginger, garlic, garam masala, paprika, turmeric, and salt until smooth. Add the diced chicken and stir to coat evenly. Cover and refrigerate for at least one hour (or overnight for deeper flavor).
2. Prep to cook: When ready, remove the chicken from the fridge and let it rest at room temperature for 10 minutes. This helps it cook evenly and stay tender.
3. Sear the chicken: Heat oil in a large cast-iron skillet over medium-high heat until it shimmers. Add the marinated chicken in a single layer. Let it cook undisturbed for a few minutes to get that perfect golden crust. Stir occasionally until cooked through, about 8–10 minutes. Transfer the chicken to a plate and cover to keep warm.
4. Build the sauce base: In the same skillet, melt the butter. Add diced onion and sauté for about 4 minutes, until translucent and fragrant.
5. Add aromatics: Stir in garlic, ginger, garam masala, cumin, paprika, turmeric, and salt. Let the spices bloom for about a minute — your kitchen will smell incredible.
6. Simmer the sauce: Pour in tomato sauce and water. Stir to combine, scraping up any bits stuck to the pan. Reduce heat to medium-low and let it simmer gently for 7–8 minutes, thickening into a rich, fragrant sauce.
7. Make it creamy: Stir in the heavy cream, blending until the sauce turns a beautiful orange-red hue.
8. Combine and finish: Return the cooked chicken to the pan, coating each piece in sauce. Simmer for another 2–3 minutes so everything melds together. Sprinkle with fresh cilantro before serving.

Why You’ll Love This Recipe

✅ Quick to make: Ready in just about 30 minutes after marinating.
✅ Budget-friendly: Uses simple, affordable pantry ingredients.
✅ Cozy, homemade flavor: Feels like takeout comfort with home-cooked care.
✅ Nutritious and balanced: Protein-packed with lighter ingredients.
✅ Great for meal prep: Reheats beautifully all week long.
✅ Family-approved: Mild enough for kids, flavorful enough for adults.

Cultural or Technique Note

Butter chicken, or murgh makhani, originated in Delhi, India in the 1950s. It was born from a happy accident — leftover tandoori chicken was simmered in a buttery tomato sauce to keep it moist. Today, it’s one of the world’s most loved Indian dishes, celebrated for its creamy balance of spice and sweetness. This version keeps that authentic richness but with a healthy homemade twist.

Serving Suggestions

Serve over steamed basmati or jasmine rice for a hearty dinner.
Spoon into warm naan or pita wraps for an easy lunch.
Toss with pasta for a creamy butter chicken fusion.
Pair with roasted veggies or a fresh salad for a lighter option.

Pro Tips for Success

Don’t rush the marination — it makes the chicken tender and flavorful.
Sear the chicken in a hot pan to lock in juices.
Bloom the spices in butter before adding liquids — it deepens flavor.
Use full-fat yogurt for the best creamy texture.
Add cream off the heat to prevent curdling.
Always taste and adjust salt or spice at the end.

Common Mistakes to Avoid

⚠️ Overcooking the chicken: It dries out quickly — remove once it’s just cooked.
⚠️ Skipping the marinade: You’ll lose that signature tenderness and flavor.
⚠️ Adding cream too early: It can split; stir it in once the sauce cools slightly.
⚠️ Not simmering the sauce enough: Give it time to thicken and mellow.
⚠️ Using too much spice: Start mild, taste, and build as you go.

Storage & Reheating

Store leftover butter chicken in an airtight container in the fridge for up to 4 days. The flavors deepen beautifully overnight. For longer storage, freeze for up to 2 months. To reheat, warm gently on the stovetop over low heat, adding a splash of water or cream to loosen the sauce. Avoid microwaving too long to keep the chicken tender.

Frequently Asked Questions (FAQ)

Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicier and add even more richness to the sauce.
How can I make this dairy-free?
Swap the yogurt for coconut yogurt and use coconut milk instead of cream for a delicious coconut butter chicken version.
What sides go best with butter chicken?
Classic basmati rice, naan bread, roasted cauliflower, or cucumber salad all pair beautifully.
Can I make it in a slow cooker?
Yes! Try this as a butter chicken crockpot recipe — add all ingredients (except cream) and cook on low for 4–5 hours. Stir in cream before serving.
How can I make it spicier or milder?
For more heat, add chili powder or cayenne. To keep it mild, skip the extra paprika and use sweet garam masala.

Closing Paragraph

Cooking isn’t just about following steps — it’s about creating moments around the table. This butter chicken recipe brings warmth, comfort, and a sense of togetherness to every bite. Whether you’re cooking for loved ones or treating yourself to a cozy night in, it’s a reminder that simple, nourishing food can be both comforting and exciting.

Final Thoughts

Whenever I make this butter chicken, I’m reminded that the simplest recipes often hold the most joy. The gentle simmer of the sauce, the scent of spices, the first taste of something homemade it’s pure comfort in a bowl. Simple food really is the most special — it’s about care, not perfection.