Butter Chicken Recipe
- By Amy Dong
- Updated Sep. 22, 2026
If there’s one dish that gets everyone at my house going back for seconds, it’s this butter chicken recipe. It has the restaurant-quality flavor, but it’s totally manageable at home. The tender chicken and boldly flavorful homemade sauce are delicious with warm garlic naan or basmati rice.
In This Article
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Amy’s Notes
Every time I make this butter chicken, the house smells amazing and my family comes running. It has all the flavor of your favorite Indian restaurant, but without any complicated techniques or impossible-to-find ingredients. If you’ve ever wanted to pull off restaurant-quality butter chicken in your own kitchen on a Tuesday night, you are in luck.
- Weeknight ready: On the table in under 45 minutes with simple step-by-step prep.
- Freezer friendly: The sauce freezes like a dream, making meal prep a breeze.
- Tender and juicy: A quick yogurt marinade ensures tender, flavorful chicken every single time.
Looking for more easy weeknight chicken wins? You’ll also love our popular Easy Chicken Tikka Masala or this fast 30-Minute Chicken Curry.
Butter Chicken vs. Tikka Masala
If you’ve ever stared at an Indian restaurant menu wondering whether to order butter chicken or tikka masala, you’re not alone. They look similar and are both delicious, but a few key differences set them apart:
- The Sauce Base: Butter chicken (Murgh Makhani) relies heavily on butter, yogurt, and cream (or evaporated milk) mixed with tomato sauce. This gives it a silky, sweet finish. Tikka masala is more tomato-forward with onion, garlic, and heavy spices, giving it a chunkier, bolder flavor profile.
- Spice Level: Butter chicken is naturally milder and warm rather than fiery. Tikka masala packs a bit more spice and acidity.
- The Prep: Butter chicken simmers the marinated chicken directly in the tomato sauce. Tikka masala typically calls for roasting spiced chicken chunks on skewers before tossing them into a rich gravy.
If you love this recipe, you’ll definitely want to try our reader-favorite Easy Chicken Tikka Masala next.
Key Recipe Ingredients
- Chicken Thighs: Boneless, skinless thighs stay incredibly juicy and tender under high heat compared to chicken breasts.
- Yogurt Marinade: Plain whole yogurt tenderizes the meat while locking in garlic, ginger, and warm spices.
- Garam Masala & Spices: Gives the dish its distinct flavor without adding overwhelming fiery heat.
- Tomato Sauce & Evaporated Milk: Creates that signature sauce without needing excessive heavy cream.
Substitutions & Variations
- Dairy-Free Swap: Use full-fat coconut milk in place of evaporated milk and coconut oil or a ghee alternative for butter.
- Protein Options: Swap chicken thighs for chicken breasts, or use cubed tofu/chickpeas for a vegetarian version.
- Extra Heat: Toss in extra cayenne pepper or fresh sliced chili if you prefer a spicier kick.
Step-by-Step Instructions
- Add the diced chicken and yogurt ingredients into a large mixing bowl. Stir.
- Add the coated chicken to a saucepan with the remaining sauce ingredients.
- Reduce and simmer to let ingredients combine.
- Serve with rice and/or naan bread.
→ For full list of ingredients and instructions, see recipe card below.
How to Prep Ahead
- Marinate Ahead: You can marinate the chicken up to 24 hours in advance in the fridge.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze the cooked chicken and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and gently reheat on the stovetop over low heat.
Butter Chicken Recipe
Ingredients
For the Chicken
- ½ cup plain whole yogurt
- 4 cloves garlic, minced
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon granulated sugar
- 2 teaspoons garam masala
- 1 teaspoon cumin powder
- 1 teaspoon onion powder
- 1 teaspoon turmeric powder
- 1 teaspoon ginger powder
- ½ teaspoon cayenne
- 1 teaspoon coarse kosher salt
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
For the Sauce
- 2 tablespoons butter, or ghee
- 1 cup plain tomato sauce
- 1 cup evaporated milk
Optional Garnishes
- freshly chopped cilantro, chives, or parsley
Instructions
- In a large bowl, combine yogurt, garlic, lemon juice, sugar, garam masala, cumin, onion powder, turmeric powder, ginger powder, cayenne, and kosher salt.
- Add chicken, stir to coat well, and cover. Chill for at least 2 hours, up to overnight.
- In a large pan, heat the butter over high heat until hot. Add chicken with all the marinade and cook for 4 minutes. At this point, it may not be fully cooked yet.
- Add tomato sauce and evaporated milk. Reduce to simmer, and let cook (uncovered) for 20 minutes. Taste and add salt or cayenne as desired.
- Garnish as desired, and serve with cooked basmati, jasmine rice, or pita bread.
Notes
- You can use heavy cream or coconut milk instead of evaporated milk.
- Marinate Ahead: You can marinate the chicken up to 24 hours in advance in the fridge.
- Freezing: Freeze the cooked chicken and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and gently reheat on the stovetop over low heat.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Serve it up with Garlic Naan or Jasmine Rice to soak up every last drop of sauce.
Nutrition (per serving)
What to Serve with Butter Chicken
Rice and Grains
Jasmine rice is the ultimate base for soaking up every drop of sauce.
Bread
Garlic naan or pita bread makes scooping up sauce completely irresistible. It’s one of my favorite pairings.
Vegetables
Roasted veggies balance out the richness of the curry sauce.
Frequently Asked Questions
You sure can. Chicken thighs stay a bit more tender and juicy, but chicken breasts work great too. Just be careful not to overcook them during the initial pan-sear.
Not at all. It’s warm and flavor-packed rather than spicy-hot. If you like a good kick, feel free to double the cayenne pepper.
Absolutely. Heavy cream will make the sauce even richer and thicker, while full-fat coconut milk adds a subtle, delicious twist.
Yes! Use coconut yogurt for the marinade, ghee alternative or oil for searing, and full-fat canned coconut milk for the sauce.
Absolutely. It might even taste better the next day. As the dish sits in the fridge, those warm spices and tomato flavors have extra time to meld. Store it in an airtight container for up to 4 days, then gently reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened.
Evaporated milk is my little secret for getting that rich, creamy, restaurant-quality sauce without needing a heavy pour of cream. It keeps the sauce smooth while keeping things just a bit lighter for weeknight dinners. That said, if you have heavy cream on hand or want an extra indulgent sauce, feel free to swap it in 1:1.
More to Cook and Eat
- Easy Chicken Tikka Masala: A cozy fan favorite packed with bold flavor.
- Coconut Chicken Curry: Fast, weeknight-friendly, and super satisfying.
- Instant Pot Pot Roast: Melt-in-your-mouth comfort food made simple.