A favorite at many Indian restaurants in the United States, butter chicken, or murgh makhani, is said to have been created when a restaurateur in India combined leftover chicken with a tomato sauce enriched with butter and cream.
Traditionally, the chicken is marinated and cooked in a tandoor, or clay oven. To make the dish home-cook friendly, I skip the marinating step and sauté seasoned chicken in a skillet before simmering it in a creamy, spiced tomato sauce. This method results in flavorful chicken that’s incredibly tender—in fact, one reader said it must be called “butter chicken” because the chicken is so tender, it’s like “buttah!”
What You’ll Need to Make Butter Chicken
Chicken Tenderloins: Tenderloins are lean, ultra-tender, and cook quickly, making them a great choice. They usually come with a white tendon attached, which you can easily remove with kitchen shears. Just grasp the tip of the tendon with your fingers and cut where it connects to the meat. This simple step ensures every bite is perfectly tender. You can substitute boneless, skinless chicken breasts, but they tend to be less forgiving and may dry out if overcooked.
All-Purpose Flour: Used to lightly coat the chicken before cooking. This not only helps to give the chicken a flavorful crust when browned but also aids in thickening the sauce.
Unsalted Butter and Vegetable Oil: Used to cook the chicken. Traditionally, this dish is made with ghee, a clarified Indian butter with a higher smoke point than regular butter. Since I don’t have ghee in my kitchen and butter can burn over high heat, I mix butter with oil. The oil helps raise the smoke point, so the butter doesn’t burn, and it gives a similar result without needing ghee.
Onion and Ginger: These aromatics form the flavor base of the dish.
Garam Masala, Coriander, Cumin, and Cayenne Pepper: This blend of spices is crucial for achieving the authentic, richly layered flavor profile of butter chicken.
Canned Tomato Sauce: Acts as the base for the sauce, offering a tangy sweetness that balances the richness of the cream and the complexity of the spices.
Heavy Cream: Adds richness and creaminess to the sauce. To make a dairy-free version, you can substitute full-fat coconut milk.
Step-by-Step Instructions
In a medium bowl, sprinkle the chicken with 3/4 teaspoon of salt and 1 teaspoon of garam masala, then toss to coat evenly. Add the flour and give it another toss to make sure the chicken is well coated.
In a large nonstick skillet, heat 1 tablespoon of butter and the oil over medium-high heat. Once the fat is hot and shimmering, add the chicken in a single layer and cook, without stirring, until the underside is lightly golden, about 3 minutes.
Using tongs, flip the chicken pieces and cook for another 2 to 3 minutes, or until just cooked through. Transfer the chicken to a plate and set aside while you make the sauce. Keep the skillet—there’s no need to wash it for the next step!
Melt the remaining tablespoon of butter in the same skillet over medium heat. Add the onion and ginger, cooking and stirring frequently, until softened, about 3 to 4 minutes. Then, add the coriander, cumin, cayenne (if using), and the remaining teaspoon of garam masala. Stir and cook for another minute.
Add the tomato sauce, cream, sugar, pepper, water, and the remaining salt. Bring the mixture to a gentle boil, then reduce the heat and let it simmer, uncovered, for about 3 minutes, or until it thickens slightly.
Add the chicken and any accumulated juices to the sauce. Simmer for a few minutes until the chicken is heated through. Taste the sauce and adjust the seasoning if needed. If you’re using cilantro, sprinkle it on top. This dish will keep in the fridge for 3 to 4 days. When reheating, do so gently over low heat, adding a little water if the sauce has thickened too much.
Easy Butter Chicken
Serves 4 Prep Time: 20 Minutes Cook Time: 25 Minutes Total Time: 45 Minutes- 1 1/2 pounds chicken tenderloins, tendons trimmed, or boneless skinless breasts, cut into 1½-inch pieces (see note)
- 1 1/4 teaspoons salt
- 2 teaspoons garam masala
- 3 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil or alternative
- 1 medium yellow onion, finely chopped (about 1 cup)
- 1 1/2 tablespoons finely chopped fresh ginger (from a 2-inch knob) (see note)
- 1 teaspoon ground coriander
- 1 3/4 teaspoons ground cumin
- 1/8 teaspoon cayenne pepper (optional)
- 1 (8-ounce) can tomato sauce
- 1 cup heavy cream
- 3/4 teaspoon sugar
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons water
- 3 tablespoons chopped fresh cilantro (optional)
- Basmati rice
- Mango chutney (such as Major Grey’s)
In a large (12-inch) nonstick skillet, heat 1 tablespoon of the butter and the oil over medium-high heat. When the fat is hot and shimmering, add the chicken in a single layer and cook, without stirring, until the chicken is lightly golden on the underside, about 3 minutes. Using tongs, turn the chicken pieces over and cook until just cooked through, 2 to 3 minutes more. Transfer the chicken to a plate and set aside while you make the sauce (you’ll use the skillet in the next step—there’s no need to wash it).
Melt the remaining tablespoon butter in the same skillet over medium heat. Add the onion and ginger and cook, stirring frequently, until softened, 3 to 4 minutes. If the onion starts to brown, reduce the heat. Add the coriander, cumin, cayenne (if using), and remaining teaspoon of garam masala; stir and cook 1 minute more. Add the tomato sauce, cream, sugar, pepper, water, and the remaining 1/2 teaspoon salt. Bring to a gentle boil, then reduce the heat and simmer, uncovered, until slightly thickened, about 3 minutes.
Add the chicken, along with any accumulated juices, to the sauce and simmer just a few minutes until the chicken is warmed through. Taste the sauce and adjust the seasoning if necessary. Sprinkle with the cilantro, if using, and serve with basmati rice and mango chutney. (Note that the sauce will thicken as it sits; thin with a bit of water if necessary.)
Note: Chicken tenderloins are ideal for this dish as they are ultra-tender and cook quick quickly. Boneless, skinless breasts work well too, but they are less forgiving and can become dry if overcooked. The tenderloins typically have a white tendon attached to them. They can be a little tough to chew, so I like to remove them with kitchen shears before cooking. Just pinch the tip of the tendon with your finger and snip where the tendon meets the chicken.
Note: This dish is traditionally cooked with ghee, a type of clarified and fermented Indian butter that has a higher smoke point than plain butter. Since I don’t have ghee on hand in my kitchen and butter burns over high heat, I use a combination of butter and oil to get a similar effect (oil raises the smoke point of the fat and prevents the milk solids in the butter from burning).
Nutrition Information
Per serving (4 servings)Calories: 793, Fat: 59 g, Saturated fat: 23 g, Carbohydrates: 40 g, Sugar: 6 g, Fiber: 4 g, Protein: 28 g Sodium: 1,063 mg, Cholesterol: 167 mg
