Creamy, mild, and packed with flavor, this 30-minute butter chicken is a family-friendly Indian dinner that’s easy enough for busy weeknights.
Butter chicken is one of the most popular Indian dishes in the world—and this recipe proves you don’t need hours in the kitchen to enjoy it at home. Tender chicken simmers in a creamy tomato sauce with warm spices instead of overwhelming heat, making it comforting, approachable, and perfect for the whole family.
If you love bold flavor without the stress, this easy butter chicken belongs in your regular dinner rotation.
Why This 30-Minute Butter Chicken Works
- A yogurt-based marinade keeps the chicken tender and flavorful
- Browning the chicken adds depth without extra cooking time
- Simmering the sauce briefly allows the spices to bloom
- Blending the sauce creates a smooth, restaurant-style texture
- Cream balances the acidity of the tomatoes for a rich but mellow finish
This is butter chicken made approachable, fast, and reliable.
Ingredients for Indian Butter Chicken Recipe
** You can find the full recipe ingredients and instructions on the printable recipe card below.
Chicken Marinade
- Boneless, skinless chicken thighs or breasts
- Plain Greek yogurt
- Fresh garlic, minced
- Fresh ginger, minced
- Garam masala
- Ground cumin
- Turmeric
- Red chili powder (adjust to taste)
- Salt
Butter Chicken Sauce
- Olive oil
- Butter
- Onion, finely chopped
- Garlic, minced
- Ginger, minced
- Ground cumin
- Garam masala
- Ground coriander
- Crushed tomatoes
- Red chili powder
- Salt
- Heavy cream
- Sugar
- Dried fenugreek leaves (kasuri methi)
How to Make Indian Butter Chicken Recipe – Chicken Makhani
** You can find the full recipe ingredients and instructions on the printable recipe card below.
- In a bowl or a zip-top bag, combine the chicken with all the marinade ingredients. Marinate for at least 30 minutes or up to overnight.
- Heat olive oil in a large skillet over medium heat. Cook chicken in batches until lightly browned, about 3 minutes per side. Remove and set aside.
- In the same pan, melt butter. Add onions and cook until soft and translucent.
- Stir in garlic, ginger, and spices. Cook until fragrant, about 30 seconds.
- Add crushed tomatoes, chili powder, and salt. Simmer 10–15 minutes until slightly thickened.
- Blend the sauce until smooth, then return it to the pan.
- Stir in cream, sugar, and dried fenugreek.
- Add the chicken back to the sauce and simmer for 5–10 minutes, until fully cooked.
- Garnish with fresh cilantro and serve with rice or naan.
Is Butter Chicken Kid-Friendly?
Yes! This recipe uses warm spices instead of intense heat, making it ideal for kids and spice-sensitive eaters.
For extra mild butter chicken, reduce or omit the chili powder.
Recipe Tips and Kitchen Tricks
- Marinate if you can: Even 30 minutes makes a difference in flavor and tenderness.
- Don’t crowd the pan: Browning the chicken in batches prevents steaming.
- Bloom the spices: Toasting spices briefly enhances their aroma.
- Blend carefully: Let the sauce cool slightly before blending.
- Taste before finishing: Adjust salt, sugar, or cream to your preference.
Easy Weeknight Sides for Butter Chicken
- Steamed basmati rice
- Warm naan or garlic naan
- Vegetable pilaf
- Cucumber raita
- Simple cucumber and tomato salad
Butter Chicken Variations
Vegetarian Butter Paneer
Swap chicken for paneer cubes and simmer gently until warmed through.
Spicy Butter Chicken
Add extra chili powder or sliced green chilies for more heat.
Lightened-Up Butter Chicken
Use Greek yogurt in place of heavy cream and reduce the butter slightly.
Make-Ahead, Storage & Freezing Tips
Storing
Cool completely and store in an airtight container in the refrigerator for up to 4 days.
Freezing
Freeze butter chicken in freezer-safe containers for up to 3 months.
Reheating
Reheat gently on the stovetop or microwave. Add a splash of cream or water if the sauce thickens too much.
Frequently Asked Questions (FAQs)
Is butter chicken spicy?
Butter chicken typically has a mild to moderate level of spiciness. The heat can be adjusted by using more or less chili powder. The creamy sauce helps balance the spice.
Can I make butter chicken ahead of time?
Yes! Butter chicken tastes even better the next day. Prepare as directed, cool completely, and store in the refrigerator for up to 3–4 days. Reheat gently before serving.
What can I serve with butter chicken?
Butter chicken pairs well with basmati rice, naan bread, vegetable pilaf, cucumber raita, or a simple mixed vegetable salad.
Wine & Cocktail Pairings
Remember, personal preferences play a role, so feel free to explore and discover your favorite pairings!
- Riesling: A slightly sweet Riesling with crisp acidity complements the spicy flavors of butter chicken while balancing its richness. Look for a German Riesling with notes of stone fruit and floral aromas.
- Chardonnay: A buttery Chardonnay with hints of oak enhances the sauce’s creamy texture. Opt for a lightly oaked Chardonnay from California or Australia.
- Pinot Noir: A light-bodied Pinot Noir with red fruit flavors provides a refreshing contrast to the robust flavors of Indian butter chicken. Choose a Pinot Noir from Oregon or New Zealand.
Cocktail Pairings:
- Mango Lassi: This classic Indian drink made with ripe mangoes, yogurt, and a touch of honey or sugar offers a creamy and refreshing complement to the richness of butter chicken.
- Spiced Old Fashioned: A twist on the classic cocktail with warm spices like cinnamon and cloves, the Spiced Old Fashioned pairs well with the aromatic spices in Indian cuisine.
- Ginger Margarita: A zesty cocktail made with tequila, fresh lime juice, ginger syrup, and a splash of triple sec, the Ginger Margarita’s bright flavors complement the bold spices of butter chicken.
30-Minute Butter Chicken (Easy Family Dinner)
Ingredients
For the chicken marinade:
- 2 lbs Boneless and skinless chicken, 1-inch cubes breast or thighs are both fine here
- 1/2 cup plain Greek yogurt
- 2 tablespoons minced garlic
- 1 tablespoon minced ginger (or finely grated)
- 1 teaspoon Indian Kashmiri powder red chili powder, more or less to taste
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon Salt more or less to taste
- 1 teaspoon ground cumin
For the sauce:
- 2 tablespoons olive oil
- 3 tablespoons Butter unsalted, or ghee
- 1 large white onion chopped
- 2 tablespoons garlic , minced
- 1 tablespoon ginger , minced or paste
- 1 1/2 teaspoons ground cumin . more or less to taste
- 1 1/2 teaspoons garam masala
- 1 teaspoon ground coriander
- 14 oz Crushed tomatoes
- 1 teaspoon Indian Kashmiri Powder Red Chili Powder, more or less to taste
- 1 1/4 teaspoons salt . more or less to taste
- 1 cup heavy cream
- 1 tablespoon sugar to balance the acidity of the tomatoes
- 1/2 teaspoon dried fenugreek leaves
Instructions
- In a zip-top bag or bowl, combine chicken with all the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows).
- Heat oil in a large skillet over medium-high heat. Cook chicken in small batches, making sure not to overcrowd the pan. Saute until browned – about 3 minutes on each side. Set aside while you prepare the sauce.
- Heat butter in the same pan. Saute the onions until they turn translucent while scraping up any browned bits stuck on the bottom of the pan.
- Next, add the garlic and ginger and saute for 1 minute until fragrant, then add ground coriander, cumin, and garam masala. Let spices bloom for about 20 seconds until fragrant. Stir occasionally.
- Then add the crushed tomatoes, chili powder, and salt. Let simmer for 10-15 minutes, stirring occasionally. Allow the sauce to thicken and become a deep red color.
- Pour the sauce back into the pan. Stir in the cream, sugar, and crushed fenugreek leaves. Add the chicken and any collected juices back into the pan and cook for an additional 5-10 minutes or until the chicken is cooked through.
- Garnish with chopped cilantro and serve with rice and Naan bread.
Notes
- Allow the butter chicken to cool to room temperature.
- Transfer the leftovers to an airtight container or a resealable plastic bag.
- Store in the refrigerator for up to 3-4 days.
- Allow the butter chicken to cool completely.
- Transfer the chicken and sauce to a freezer-safe container or resealable plastic bag.
- Seal tightly, removing as much air as possible to prevent freezer burn.
- Label the container with the date and store in the freezer for up to 3 months.
- Thaw the frozen butter chicken overnight in the refrigerator, or defrost it in the microwave using the defrost setting.
- Transfer the butter chicken to a saucepan or skillet.
- Heat over medium-low heat, stirring occasionally, until warmed through. You may need to add a splash of water or broth if the sauce has thickened too much.
- Alternatively, you can reheat the butter chicken in the microwave. Place it in a microwave-safe dish, cover with a microwave-safe lid or paper towel, and heat on medium power in 1-minute intervals until heated through, stirring between each interval.
Nutrition
Thanks for letting me try your recipe. I cant wait to try some more.
Thank you, Jenny for following me. I appreciate you!