Butter chicken is one of those dishes that feels like a treat every single time — tender chicken simmered in a velvety, spiced tomato-cream sauce that’s rich, aromatic, and downright irresistible.
It’s the kind of meal that makes you want to curl up with a bowl of basmati rice and savor every bite.
But making it from scratch on a busy weeknight? That’s a different story. Between marinating the chicken, babysitting the sauce, and balancing the spices, traditional butter chicken can feel like a lot of work.
This easy butter chicken recipe fixes that.
It delivers all the classic, comforting flavor you love — tender chicken, a creamy tomato-based sauce, and that signature buttery finish — on the stovetop in about 40 minutes.
The chicken marinates in yogurt and warm spices, then sears until golden before simmering in a rich, aromatic gravy. The result is a restaurant-quality curry that tastes like you spent hours at the stove.
This recipe is also a healthier take on the classic. By using Greek yogurt instead of heavy cream and loading up on aromatic spices instead of excess butter, you get all the indulgence without the guilt.
It’s one of those healthy Indian curry recipes that doesn’t feel like you’re settling.
Serve it over basmati rice or with a side of naan for a complete meal that brings the whole family to the table.
If you’ve been looking for an easy butter chicken recipe that actually delivers on flavor without the fuss, this one belongs in your regular rotation.
Why This Butter Chicken Recipe Works
There’s a reason this butter chicken recipe has become a go-to in my kitchen.
Classic Indian comfort food. Tender chicken in a creamy, spiced tomato sauce — it’s the kind of meal that makes everyone feel at home. Butter chicken has roots in Delhi’s rich Mughlai cooking traditions, where Muslim chefs perfected aromatic, creamy curries.
Quick Indian curry. This stovetop version comes together in about 40 minutes, making it perfect for busy weeknights when you still want something special.
Healthier than takeout. Greek yogurt replaces some of the heavy cream for a lighter, protein-packed sauce that’s still incredibly creamy.
High-protein and satisfying. With about 30- 35 g of protein per serving, this dinner fills you up and fuels you through the rest of your day.
Kid-friendly and adaptable. The spices are warm and flavorful without being overly spicy, making this a hit with the whole family. Adjust the heat to your liking.
All-in-one meal. Chicken and sauce cook together in one skillet — make a pot of rice and dinner is done.
Easy Butter Chicken Recipe (Creamy & Healthy Indian Curry)
This easy butter chicken recipe is a quick Indian curry made with tender chicken, a creamy tomato-based sauce, and warm aromatic spices. Everything cooks on the stovetop for a cozy, satisfying meal that’s perfect for busy weeknights.
Ingredients
For the Chicken Marinade:
- 2 lbs boneless, skinless chicken breasts or chicken thighs, cut into 1-inch pieces
- ½ cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon ginger-garlic paste
- 1 teaspoon garam masala
- ½ teaspoon turmeric
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper (adjust to taste)
For the Creamy Butter Chicken Sauce:
- 3 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons garam masala
- 1 teaspoon smoked paprika
- ½ teaspoon turmeric
- ½ teaspoon cayenne pepper (adjust to taste)
- 1 (15 oz) can tomato puree or crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup low-sodium chicken broth or water
- 1 tablespoon honey or maple syrup
- ½ cup heavy cream or full-fat coconut milk
- ¼ cup plain Greek yogurt (optional, for extra tang)
- 1 tablespoon kasuri methi (dried fenugreek leaves), crushed
- Kosher salt, to taste
- Fresh cilantro, chopped, for garnish
For Serving:
- Basmati rice or naan
- A drizzle of cream or yogurt
- Lime wedges
- Fresh cilantro
Instructions
- In a bowl, combine Greek yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric, cumin, salt, and cayenne; stir in the chicken until coated, cover, and refrigerate for at least 30 minutes or up to overnight.
- Heat 1 tablespoon butter and the olive oil in a large skillet over medium-high heat; sear the chicken in batches for 2–3 minutes per side, until browned (not fully cooked), then transfer to a plate.
- Reduce heat to medium, add 1 tablespoon butter to the skillet with the diced onion, and cook for 4–5 minutes, until softened, then add the garlic and ginger for 1 minute.
- Stir in the cumin, coriander, garam masala, smoked paprika, turmeric, and cayenne, cooking for 30 seconds until fragrant.
- Add the tomato paste for 1 minute, then stir in the tomato puree, chicken broth, and honey, simmering for 10–12 minutes until thickened before optionally blending until smooth with an immersion blender.
- Return the seared chicken and accumulated juices to the skillet, simmering gently for 8–10 minutes until the chicken reaches an internal temperature of 165°F.
- Reduce heat to low, stir in the heavy cream, remaining 1 tablespoon of butter, Greek yogurt (if using), and crushed kasuri methi, simmering gently for 2–3 minutes without boiling.
- Turn off the heat, let rest for 5 minutes, and serve warm over basmati rice or with naan, garnished with fresh cilantro, a drizzle of cream, and lime wedges.
Notes
Protein per Serving: About 30-35g
Tips for the Best Butter Chicken
Use chicken thighs for extra juiciness. Boneless, skinless thighs stay especially tender and are more forgiving than breasts. If using breasts, check them early to avoid drying out.
Don’t skip the marinade. Even 30 minutes helps the yogurt and spices tenderize the chicken and build flavor. Overnight is even better.
Bloom the spices. Cooking the ground spices in the butter and oil for 30 seconds unlocks their flavor and makes the sauce taste richer.
Use kasuri methi if you can. Dried fenugreek leaves give butter chicken its signature earthy, aromatic finish. It’s worth seeking out.
Balance the sauce. Taste before serving and adjust salt, honey, and cayenne. A squeeze of lemon or lime can brighten the whole dish.
Don’t boil the cream. Once you add the cream and yogurt, keep the heat low and stir gently to prevent curdling.
For a smoother sauce. Blend the sauce before adding the chicken back in. This gives you a silky, restaurant-style gravy.
Adjust the spice level. Cayenne gives this dish its heat. Start with ¼ teaspoon if you’re sensitive to spice, or add more if you like it hot.
Use full-fat yogurt and cream for richness. Greek yogurt adds protein and tang, while cream adds classic richness. For a lighter version, use half the cream and extra yogurt.
Easy Variations
Butter Chicken Meatballs: Use 2 pounds of ground chicken or turkey to form small meatballs. Brown them in the skillet, then simmer them in the sauce until cooked through. This is a fun twist on the classic and perfect for parties.
Make It Healthier: Use less butter, swap heavy cream for full-fat coconut milk or evaporated milk, and serve with cauliflower rice instead of basmati rice.
Make It Dairy-Free: Use coconut milk instead of heavy cream, dairy-free yogurt instead of Greek yogurt, and coconut oil instead of butter.
Make It Spicier: Add 1 to 2 finely chopped Thai green chilies or a pinch of red pepper flakes with the other spices.
Add Vegetables: Stir in a handful of baby spinach during the last 2 minutes of cooking, or add roasted cauliflower and bell peppers for extra color and nutrients.
Use Rotisserie Chicken: For a quick shortcut, skip the searing step and stir in shredded rotisserie chicken during the last 5 minutes of cooking.
Add Cashews: For a richer, nuttier sauce, blend ¼ cup of raw cashews with the tomato puree until smooth before adding it to the skillet.
Storage and Reheating
Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat: Reheat individual portions in the microwave until warmed through. Add a small splash of water or broth if the sauce has thickened significantly. For the best texture, reheat larger portions in a covered saucepan over low heat, stirring occasionally.
Freeze: This butter chicken freezes well for up to 3 months. Cool completely, transfer to a freezer-safe container, and freeze. Thaw overnight in the fridge before reheating.
What to Serve With Butter Chicken
- Basmati rice
- Naan or roti
- Jasmine rice
- Cauliflower rice (for a low-carb option)
- A simple cucumber salad
- Roasted vegetables
- Mango chutney
- Raita (yogurt sauce)
Frequently Asked Questions
Can I use chicken breasts instead of chicken thighs?
Yes — boneless, skinless chicken breasts work well. Cut them into even 1-inch pieces and check them early during simmering to avoid dryness.
Can I make this butter chicken recipe ahead of time?
Yes — you can marinate the chicken up to 24 hours in advance. You can also make the sauce 1 to 2 days ahead and store it in the fridge. Reheat gently and add the cream and yogurt just before serving.
Can I freeze butter chicken?
Yes — it freezes well for up to 3 months. Cool completely, transfer to a freezer-safe container, and freeze. Thaw overnight in the fridge, then reheat.
Can I make butter chicken meatballs?
Yes — use ground chicken or turkey to form small meatballs, brown them in the skillet, then simmer them in the sauce until cooked through. This is a delicious variation.
Can I make this dairy-free?
Yes — use coconut milk instead of heavy cream, dairy-free yogurt instead of Greek yogurt, and coconut oil instead of butter.
Can I make it spicier?
Yes — add more cayenne, a pinch of red pepper flakes, or finely chopped green chilies with the spices.
Can I use rotisserie chicken?
Yes — stir shredded rotisserie chicken into the finished sauce during the last 5 minutes of cooking.
Why is my sauce grainy or curdled?
Dairy can curdle if you add it to a sauce that’s too hot or boil it after adding. Keep the heat low when stirring in the cream and yogurt, and avoid boiling.
What is kasuri methi?
Kasuri methi is dried fenugreek leaves. It adds a distinctive earthy, aromatic flavor to butter chicken. You can find it at Indian grocery stores or online.
How can I make this a healthier Indian curry?
Use Greek yogurt, reduce the butter, use less cream, and serve with cauliflower rice or extra vegetables. This recipe is already lighter than many restaurant versions.
Can I double this recipe?
Yes — use a larger skillet or Dutch oven and cook in batches if needed. You may need a few extra minutes for the sauce to thicken.
More Recipes You’ll Love
If you enjoyed this easy butter chicken recipe, here are a few other comforting favorites to try:
Butter Chicken Meatballs — tender meatballs simmered in the same creamy, spiced tomato sauce
Quick Indian Curry with Chickpeas — a fast, healthy curry packed with protein and warm spices
Healthy Indian Curry with Vegetables — a colorful, veggie-packed curry that’s perfect for weeknights
Conclusion
This easy butter chicken recipe proves classic Indian comfort food doesn’t have to be complicated. With simple ingredients and a few minutes at the stove, you get tender chicken and a rich, creamy, spiced tomato sauce — the kind of meal that brings the whole family to the table.
The key is marinating the chicken, blooming the spices, and finishing the sauce gently with cream, yogurt, and kasuri methi. For that extra touch, a swirl of cream and a sprinkle of fresh cilantro gives you the restaurant-quality finish that makes this dish look and taste like takeout.
Give this easy butter chicken recipe a try — it just might become your new favorite healthy Indian curry.
