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• What Is Butter Chicken?
• Tips for Cooking and Prepping
• Recipe Variations and Substitutes
• Serving Suggestions
• Storing, Make-Ahead, and Freezing Tips
• FAQs
• Easy Butter Chicken Recipe

There’s nothing quite like a bubbling pot of Butter Chicken to make a weeknight feel special. This version comes together in about half an hour using a simple spice blend and pantry staples, so you get that rich, restaurant-style flavor without the fuss.

What Is Butter Chicken?

Butter Chicken, or Murgh Makhani, is a beloved North Indian dish traditionally made with marinated chicken simmered in a velvety tomato and butter sauce. It’s known for its mellow, slightly sweet spice profile and its silky texture, which comes from a combination of butter, cream (or coconut cream), and warming spices like garam masala, cumin, and coriander.

This homestyle version leans on a quick spice blend and coconut cream to streamline the process while still delivering that signature comforting richness. It’s the kind of dish that tastes like it simmered all day, even though it’s ready in about 30 minutes from start to finish.

Tips for Cooking and Prepping

#1: Sauté the onions until truly translucent

Don’t rush this step, as fully softened onions build the sweet base flavor that carries the whole sauce.

#2: Toast the spice blend and garlic together

Cooking the Quick Butter Chicken Blend with garlic for a full minute wakes up the spices and removes any raw, dusty flavor before the liquids go in.

#3: Let the tomato paste cook down a bit

Stirring the tomato paste for a minute on its own deepens its flavor and helps it blend smoothly into the coconut cream later.

#4: Cut chicken into large, even chunks

Uniform pieces cook at the same rate, so you avoid dry, overcooked bites sitting next to underdone ones.

#5: Adjust sauce thickness with water

If the sauce looks too thick or rich for your taste, stir in the optional ½ cup of water gradually until you reach the consistency you love.

#6: Time your vegetables correctly

Add hard vegetables like carrots or pumpkin with the chicken so they have time to soften, but hold off on soft vegetables like cauliflower until the last 5-10 minutes.

Recipe Variations and Substitutes

This Butter Chicken recipe is easy to customize based on what you have on hand or your dietary needs. Swap chicken breasts for thighs for a juicier, more forgiving cut, or bulk up the dish with vegetables like carrots, pumpkin, cauliflower, or peas. For a dairy-free version, the coconut cream already makes this recipe naturally dairy-friendly aside from the butter, which you can substitute with a plant-based alternative or ghee for an even richer flavor.

Serving Suggestions

Butter Chicken is traditionally served over fluffy basmati rice, which soaks up the creamy sauce beautifully. It also pairs wonderfully with warm Garlic Naan for scooping up every last bit of sauce, or alongside a simple cucumber salad or raita to balance the richness. A sprinkle of fresh coriander and a wedge of lime on the side rounds out the meal nicely.

Storing, Make-Ahead, and Freezing Tips

Butter Chicken stores beautifully, making it a great meal-prep option. Keep leftovers in an airtight container in the fridge for up to 4 days, or freeze in individual portions for up to 3 months. Thaw frozen portions overnight in the fridge and reheat gently on the stovetop over low heat, adding a splash of water or coconut cream if the sauce has thickened too much.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work wonderfully in this recipe and tend to stay juicier during the longer 15-20 minute simmer time. Just cut them into large chunks like you would with breast meat.

What can I use if I don’t have a Quick Butter Chicken Blend?

If you can’t find a pre-made blend, you can substitute a mix of garam masala, ground cumin, coriander, turmeric, and a pinch of chili powder in similar quantities. The flavor will vary slightly, but it will still deliver a warm, spiced sauce.

Is this recipe spicy?

This Butter Chicken is mild and family-friendly by nature, with warmth coming from spices rather than heat. If you like extra heat, add chili flakes or a diced fresh chili when you sauté the garlic.

Can I make this recipe dairy-free?

Almost — the coconut cream already replaces traditional dairy cream, so simply swap the salted butter for a plant-based butter or ghee alternative to make the whole dish dairy-free.

What vegetables work best in Butter Chicken?

Hard vegetables like carrots, pumpkin, or potatoes work well added with the chicken since they need more time to soften. Softer vegetables like cauliflower or peas should go in during the last 5-10 minutes so they don’t turn mushy.

Easy Butter Chicken Recipe

Prep time: 10 min | Cook time: 20 min | Total time: 30 min | Servings: 4

Ingredients

For the Sauce

• 1 brown onion, diced
• 80g salted butter
• 4 garlic cloves, crushed
• 3 tbsp Quick Butter Chicken Blend
• 140g tomato paste
• 2 tsp lemon juice
• 2 x 270ml tins coconut cream (100% coconut content)
• ½ cup water (optional)

For the Chicken and Serving

• 2 chicken breasts or 4 thighs, cut into large chunks
• Vegetables (optional, such as carrots, pumpkin, or cauliflower)
• Coriander, for garnish
• Salt to taste

Instructions

1. Heat a deep saucepan or pot over medium heat.
2. Add the butter. Once melted, add the diced onion and sauté until translucent, about 3-5 minutes.
3. Add the garlic and Quick Butter Chicken Blend, stirring regularly for 1 minute until fragrant.
4. Add the tomato paste and continue stirring regularly for another minute.
5. Pour in the coconut cream and lemon juice, stir to combine, and bring to a gentle simmer. Add water if you’d like a thinner sauce.
6. Once simmering, add the chicken pieces along with any hard vegetables like carrots or pumpkin, if using. Reduce heat to low and return to a simmer.
7. Simmer for 10-15 minutes if using chicken breasts, or 15-20 minutes if using chicken thighs and hard vegetables. Add soft vegetables like cauliflower florets during the last 5-10 minutes of cooking.
8. Season with salt to taste, garnish with coriander leaves, and serve over basmati rice or with Garlic Naan for dipping.

For a richer sauce, use full-fat coconut cream and skip the water entirely. Leftovers taste even better the next day once the spices have had time to meld.