Creamy Indian Butter Chicken

I still remember the first time I tried Indian butter chicken. It was a cold Thursday evening after a long day of work, and I was starving but too tired to spend hours in the kitchen. A friend had recommended this “quick curry” that sounded a little too fancy for my skillet skills—but I gave it a shot anyway. To my surprise, the recipe turned out to be rich, comforting, and shockingly simple. That was the night butter chicken became a regular in my dinner rotation.

This easy sheet pan dinner alternative brings all the cozy, restaurant-style flavors of Indian cuisine into your own kitchen—without any intimidating steps or hard-to-find ingredients. It’s perfect for beginners because it’s:

• Straightforward: no complicated techniques
• Time-efficient: ready in about 30 minutes (plus optional marination)
• Healthy-ish: packed with protein, adaptable for dairy-free or keto diets

Let’s dive into the creamy, tangy, spice-laced joy that is butter chicken.

Why This Recipe is Special

Butter chicken, or murgh makhani, is one of the most beloved dishes in Indian cuisine. Traditionally made by simmering marinated chicken in a buttery, spiced tomato sauce, it’s famous for its balance of richness and gentle heat. What makes this version ideal for new cooks is how it adapts traditional methods using common pantry items and accessible cooking steps.

Plus, the flavor payoff is tremendous: tender chicken, velvety sauce, and an aromatic mix of warm spices like cumin, garam masala, and coriander.

Ingredients and Preparation

Before we jump into cooking, let’s get familiar with what goes into this butter chicken and why each ingredient matters.

Chicken (thighs or breasts)
The base of the dish. Thighs are juicier and more forgiving, while breasts cook faster and are leaner.

Plain Greek Yogurt
Used in the marinade to tenderize the chicken and add tang. Can be swapped with coconut yogurt or sour cream if needed.

Garlic and Ginger
These are the soul of most Indian dishes. They bring sharpness, warmth, and depth. You can use store-bought garlic-ginger paste as a shortcut.

Spices (garam masala, turmeric, cumin, chili powder, cayenne, coriander)
This medley gives butter chicken its signature flavor—earthy, warm, a little smoky, and a touch of heat. No single spice overpowers, they work in harmony.

Tomato Sauce or Puree
Provides the tangy base and helps balance the cream and butter. You can use canned tomato sauce or make a quick puree from fresh tomatoes.

Heavy Cream or Full-Fat Coconut Milk
Creates the luxurious, silky texture. Coconut milk is a great dairy-free alternative with its own subtle sweetness.

Butter or Ghee
Adds richness and a nutty aroma. Ghee is traditional, but unsalted butter works just fine.

Dried Fenugreek (optional)
Also called kasoori methi, it gives a slightly bitter, toasty depth. If you can’t find it, you can skip it.

Fresh Cilantro (optional)
Used for garnish—it adds brightness and a fresh finish.

Step-by-Step Instructions

Step 1
In a large bowl or zip-top bag, mix yogurt, half of the garlic and ginger, garam masala, turmeric, cumin, chili powder, and salt. Add the chicken and toss to coat well. Let it marinate in the fridge for at least 30 minutes, or up to 24 hours if you have the time.

Step 2
Heat a tablespoon of oil in a large skillet over medium-high heat. Remove the chicken from the marinade and shake off the excess. Brown the chicken pieces on both sides until golden but not fully cooked through. Don’t overcrowd the pan; work in batches if needed. Set aside.

Step 3
Lower the heat to medium. In the same pan, add butter or ghee. Sauté the remaining garlic and ginger until fragrant—about 1 minute. Then add the remaining spices (coriander, cumin, garam masala, chili powder, cayenne). Stir constantly for 30 seconds to bloom the spices.

Step 4
Pour in the tomato sauce and stir well, scraping up any browned bits from the bottom. Let the sauce simmer for 5 minutes to develop flavor.

Step 5
Reduce heat to low and slowly whisk in the cream (or coconut milk). Stir in the dried fenugreek if using. Taste and adjust seasoning—add salt, chili, or a pinch of sugar if needed.

Step 6
Return the browned chicken and its juices to the pan. Simmer everything together for 8–10 minutes, until the chicken is cooked through (internal temperature 165°F) and the sauce is rich and thick.

Step 7
Turn off the heat. Garnish with chopped cilantro if desired. Serve warm.

Beginner Tips and Notes

• Too much browning? If your chicken browns too fast, reduce heat slightly and don’t skip the oil in the pan.
• Veggies overcooked? If you decide to add vegetables like bell peppers or peas, toss them in during the final simmer to avoid mushiness.
• No ghee? No problem. Use unsalted butter or avocado oil.
• Measure ahead. Having all your spices ready in one bowl will prevent burning during cooking.
• Marinate smart. Even 30 minutes in yogurt makes a big difference, but overnight is best for flavor depth.

Serving Suggestions

To make this an all-out experience, serve your butter chicken with:

• Basmati or jasmine rice: These varieties soak up the sauce beautifully.
• Naan or roti: Great for scooping and sopping up every last drop.
• Simple side salad: Try cucumber, tomato, and onion with a dash of lemon.
• Air-fried broccoli: A crispy, nutritious side that balances the richness of the sauce.

Storage Tips
Refrigerate leftovers in an airtight container for up to 3 days. You can also freeze it for up to 3 months. Reheat gently on the stove or in the microwave, stirring occasionally for even heating.

Conclusion

This lemon herb chicken recipe’s cousin, butter chicken, isn’t just quick—it’s comforting, customizable, and absolutely packed with flavor. Whether you’re cooking for yourself, your family, or guests, this dish makes you look like a pro without needing a culinary degree.

If you give it a go, I’d love to hear how it turned out. Drop your experience, tips, or questions in the comments—I’m here to help you feel at home in your kitchen. Happy cooking!

FAQ About Creamy Indian Butter Chicken

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