Easy Indian Butter Chicken Recipe

Name: Easy Indian Butter Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 1 cup butter, divided; 1 onion, minced; 1 tablespoon minced garlic; 1 (15 ounce) can tomato sauce; 3 cups heavy cream; 2 teaspoons salt; 1 teaspoon cayenne pepper; 1 teaspoon garam masala; 1.5 pounds skinless, boneless chicken breast, cut into bite-sized chunks; 2 tablespoons vegetable oil; 2 tablespoons tandoori masala

Cook Time: 45 minutes

This rich and flavorful chicken tandoori masala is cooked in a creamy tomato sauce with a blend of aromatic spices. Perfect for a cozy dinner, it offers a beautiful balance of heat, sweetness, and savory goodness.

Ingredients

1 cup butter, divided
1 onion, minced
1 tablespoon minced garlic
1 (15 ounce) can tomato sauce
3 cups heavy cream
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon garam masala
1 pounds skinless, boneless chicken breast, cut into bite-sized chunks
2 tablespoons vegetable oil
2 tablespoons tandoori masala

Directions

Follow these steps for a perfectly spiced and creamy chicken tandoori masala.

Gather all the ingredients to ensure you have everything you need.
Preheat your oven to 375F (190C).
In a skillet, melt 2 tablespoons of butter over medium heat. Add the minced onion and garlic. Cook slowly, stirring frequently, until the onion caramelizes and turns dark brown, about 15 minutes.
While the onion and garlic are caramelizing, combine the cream, tomato sauce, remaining butter, salt, cayenne pepper, and garam masala in a saucepan over medium-high heat. Bring the mixture to a simmer.
Once the sauce is simmering, reduce the heat to medium-low. Cover the saucepan and let the sauce simmer for 30 minutes, stirring occasionally.
After 30 minutes, stir the caramelized onions into the sauce, allowing the flavors to meld together.
While the sauce simmers, toss the chicken chunks with vegetable oil, ensuring they are evenly coated. Sprinkle the tandoori masala over the chicken and mix well.
Spread the chicken evenly on a baking sheet and place it in the preheated oven. Bake for about 12 minutes, or until the chicken is no longer pink in the center.
Once the chicken is cooked, add it to the simmering sauce. Let it cook together for an additional 5 minutes, allowing the chicken to absorb the flavors of the sauce.
Serve the chicken tandoori masala hot, paired with rice or naan for the perfect meal.

Nutrition Facts (per serving)

Calories: 880
Total Fat: 82g (106% Daily Value)
Saturated Fat: 48g (242% Daily Value)
Cholesterol: 303mg (101% Daily Value)
Sodium: 1461mg (64% Daily Value)
Total Carbohydrates: 13g (5% Daily Value)
Dietary Fiber: 3g (9% Daily Value)
Total Sugars: 5g
Protein: 26g (53% Daily Value)
Vitamin C: 11mg (12% Daily Value)
Calcium: 134mg (10% Daily Value)
Iron: 2mg (10% Daily Value)
Potassium: 567mg (12% Daily Value)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Easy Indian Butter Chicken Recipe

Easy Indian Butter Chicken Recipe is a creamy, flavorful dish that has become a favorite across the world. This dish is a fusion of rich, spiced sauce and tender chicken that is easy to prepare and perfect for any occasion. Lets dive into its origins, regional variations, and what makes it stand out from similar dishes.

Origin Story

Butter chicken, or "Murgh Makhani" in Hindi, has its roots in the Indian subcontinent, particularly in Delhi. It was invented by the chefs at the famous Moti Mahal restaurant in 1947. The story goes that the chefs had leftover tandoori chicken and decided to cook it with butter, tomatoes, and cream, creating a dish that was both rich and flavorful. Over time, this recipe has evolved into the iconic butter chicken we know and love today, making its way from Indian kitchens to restaurants worldwide.

Regional Variations

Though butter chicken is widely popular in India, its preparation can vary from region to region. In the northern parts of India, especially Punjab, the dish is traditionally cooked with a rich, creamy tomato-based sauce and served with naan or rice. In other regions, the spice level might differ, with some variations using more heat and others opting for a milder flavor. Additionally, while some prefer boneless chicken, others use whole pieces or chicken on the bone, which can infuse a different depth of flavor.

Distinguishing Features

Compared to similar dishes, butter chicken is characterized by its smooth, creamy texture. Unlike other Indian curries that often rely on yogurt or coconut milk as a base, butter chicken uses cream and butter, giving it a luscious consistency. The use of garam masala and tandoori masala adds complexity and richness, making it distinct from other popular Indian chicken dishes like chicken tikka masala. Chicken tikka masala, for instance, tends to have a more tangy base and uses a different method of cooking the chicken (grilling or baking), whereas butter chickens method is more straightforward and indulgent.

Where is Butter Chicken Served?

Butter chicken is a staple in many Indian restaurants and is often served as a part of a larger meal alongside rice and various breads like naan or roti. It is especially popular in Indian buffets and take-out menus due to its wide appeal. In homes across India and abroad, butter chicken is often made for festive occasions, family dinners, or when hosting guests. It's also common in fusion cuisine, where it may appear in wraps, pizzas, or even pasta dishes, adapting to different cultural tastes.

Fun Facts

Butter chicken was initially a way to use up leftover tandoori chicken. Its amazing how a simple solution led to one of the most beloved dishes worldwide.
While the butter chicken recipe is famous worldwide, it is particularly popular in Western countries, often introduced to diners as a mild introduction to Indian cuisine.
Despite its name, butter chicken is not just about the butterthough its certainly a key ingredient! The combination of tomatoes, cream, and various spices creates the signature flavor.
The dishs popularity led to the creation of its own butter chicken masala spice mix, which is now available in stores around the world.

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FAQ about Easy Indian Butter Chicken Recipe

Yes, chicken thighs can be used as an alternative to chicken breasts. Many people prefer using boneless, skinless chicken thighs for a juicier and more flavorful result. If using thighs, make sure to cook them until they reach an internal temperature of 165°F (74°C).

Leftover butter chicken should be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 3 months. To reheat, gently warm it on the stovetop or in the microwave. If reheating from frozen, it’s best to thaw it in the fridge overnight before reheating.

Yes, to make this recipe dairy-free, you can substitute the butter with dairy-free butter or ghee, and replace the heavy cream with a dairy-free alternative such as coconut cream or almond milk. Just be aware that using a dairy-free cream will slightly alter the flavor and texture.

If you can’t find tandoori masala, you can substitute it with a combination of garam masala and ground cumin. You may also add a pinch of cayenne or smoked paprika to give the dish a bit of heat and smokiness.

Yes, butter chicken can be prepared ahead of time. In fact, the flavors often improve after sitting for a few hours. To make it ahead, prepare the sauce and cook the chicken separately. Store them in the fridge, and when ready to serve, simply combine and heat through. This is also a great option for meal prep.

Yes, you can reduce the amount of butter and cream for a lighter version of the dish. Many people find that reducing the butter to half the amount and using a lighter cream (or substituting with Greek yogurt) still results in a flavorful dish. Adjusting the cream or butter can make it a bit less rich but still delicious.

Butter chicken is traditionally served with basmati rice, naan bread, or roti. You can also serve it with a side of sautéed vegetables or a simple salad. For a complete meal, a cooling yogurt-based side like raita can balance the spiciness of the dish.

Yes, butter chicken can be frozen. To freeze, let the dish cool completely, then store it in an airtight container or freezer bag. It will last up to 3 months in the freezer. To reheat, thaw it overnight in the fridge and gently warm it on the stovetop or microwave. However, note that the texture of the cream may change slightly after freezing.

To prevent the sauce from curdling, make sure to warm the cream slowly over low heat and avoid bringing it to a boil. Stir constantly as you add the cream to the tomato mixture. If the sauce does curdle, you can blend it in a blender until smooth or whisk vigorously until it comes together.

If you don’t have garam masala, you can make a substitute by combining equal parts of ground cumin, ground coriander, and ground cinnamon. You can also add a pinch of ground cardamom and ground cloves for a more authentic flavor.

Comments

Margaret Diaz

05/14/2024 07:24:21 PM

Fantastic! The only adjustment we made was swapping the tandoori marsala for 1 tablespoon of curry powder. We absolutely enjoyed it and plan to make it for guests.

Elizabeth Johnson

12/03/2023 09:43:30 PM

I have tried the lighter version of this recipe using 1/4 cup of butter and 1 can of evaporated milk, and it turned out absolutely delicious. Over the years, I have made a few modifications to the original recipe. I prefer skipping the tandoori masala spice and I no longer bake the chicken separately. Instead, I sauté boneless, skinless chicken thighs in the same pan after removing the onions. Once the chicken is cooked, I return the onions to the pan and combine all the sauce ingredients with the chicken, letting it simmer on low heat until the thighs are fully cooked. This method transforms it into an easy one-pan dish that's incredibly flavorful.

Debra Parker

06/24/2024 12:42:33 AM

Great recipe! I couldn't find tandoori masala so I used extra garam masala and a touch of red pepper. The dish turned out wonderfully, although next time I would use less cream as it ended up a bit runny. To avoid curdling, I recommend starting with all cold ingredients (cream, tomato sauce, onion) in the pot and slowly warming them up until simmering, stirring constantly. This should prevent any curdling issues.

Paul Thompson

04/24/2025 05:25:45 AM

Fantastic! I decided to stick to using curry powder as recommended, and the result was amazing. The dish had complex layers of flavor and was incredibly rich.

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