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    Home » Recipes » Indian

    Butter Chicken

    Published: May 9, 2022

    Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

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    Jump to Recipe -

    This Flavorful Butter Chicken Recipe - Murgh Makhani - or whips up quickly and easily, uses fairly basic ingredients, and will hit the spot ... no restaurant needed!

    Originally published June 18, 2012. Updated on 5/9/2021

    A close up view of Butter Chicken - Chicken in a  creamy tomato sauce, served over rice.

    So, I've been nagged to post a recipe over the past few days, so it's time to share my Butter Chicken Recipe!

    Last week, I was hit by a fierce craving for Indian butter chicken and dosa.

    Not only is Indian food *not* the best thing to be craving when on a low carb diet, neither one of us was really in the mood to go out - though we do have a fantastic local Indian restaurant.

    So, we came to a compromise - we'd go to the grocery store and pick up a few items, and I'd make a batch of my best Butter Chicken recipe.

    It’s a super easy, delicious recipe, with great results - tender chicken in a rich sauce.

    If you've made any other Indian curries - such as my Chicken Shahi Korma recipe, you should have most/all of the spices used in this butter chicken recipe.

    If not, go ahead and pick them up - I guarantee you'll find yourself doing Indian cooking more often!

    This absolutely hit the spot, and whipped up quickly and easily. Why deal with the drive, parking, a noisy restaurant.. when this homemade version of the popular dish is just as good?

    A close up view of Butter Chicken - Chicken in a  creamy tomato sauce.

    Ingredients

    Most of the ingredients in this recipe are things that you can find in pretty much any grocery store. I do have a few notes on some of them, though:

    Chicken Pieces

    I use boneless, skinless chicken - usually a mixture of chicken breast and chicken thighs. You can use either one, or a combo of the two in whatever proportions you like.

    Spice Blend

    When it comes to the spices, my recipe uses:

    Bay Leaf
    Fennel Seeds
    Garam Masala
    Ground Coriander
    Ground Cumin
    Red Pepper Flakes

    The I use ground spices for coriander and cumin, but you can start out with coriander and cumin seeds - I’d just recommend grinding the whole spices to a fine powder first.

    As for heat, I use crushed pepper flakes, as that’s what I tend to have on hand. You can use chilli powder / red chili powder - to taste - if you prefer.

    Ginger and Garlic

    I usually use fresh ginger and fresh garlic cloves, but you can “cheat” and use the paste / puree versions if you like.

    If using ginger paste, use the same amount. Garlic paste would be about 3 teaspoon / 1 Tbsp.

    If you’re using a ginger garlic paste, use 3-4 tablespoon of it.

    Lemon Juice

    Use fresh lemon juice whenever possible, as the bottled stuff doesn’t taste right.

    Milk

    Whole milk is best, but 2% works fine also. Coconut or almond milk can be used for dairy free subs.

    Heavy Cream

    I use heavy whipping cream, usually around 30-35% milk fat. If you’re looking for a dairy free option, full-fat coconut milk is your best bet.

    Butter

    I just use regular butter, but you can use ghee / clarified butter - or even a vegan butter substitute - if you prefer.

    Tomato Puree

    You can use canned or fresh tomato puree. Alternately, tomato sauce or a can of crushed tomatoes - ran through a blender - work in a pinch.

    Plain Yogurt

    I’ll use plain regular or Greek yogurt.

    If you need a dairy free version, just be sure you’re using one without added flavours - vanilla yogurt would be weird in this recipe!

    Everything Else

    These are the ingredients that I really have nothing else to say about, LOL:

    Olive oil
    Onion
    Salt & Pepper

    A close up view of Butter Chicken - Chicken in a  creamy tomato sauce, served over rice.

    How to Make Butter Chicken

    Full recipe follows in the recipe card at the end of this post, here is the pictorial walk through with additional tips and info

    Cut chicken into large cubes, place in a large bowl or ziplock baggie.

    Put ginger, garlic, lemon juice, olive oil and 1-2 teaspoon garam masala into a blender or food processor – process till it’s a thick paste.

    Note: You can use an immersion blender & paired container for this

    Pour over chicken, toss to coat, and marinate in the fridge for a few hours or overnight.

    A 5 part image showing the chicken & marinade being prepared and combined.

    In a small bowl, measure out the 1 tablespoon garam masala, pepper flakes, cumin, coriander, bay leaf, and fennel seed. Set aside.

    A small bowl of spices with a bay leaf sticking out of it.

    In a large pan over medium-high heat, cook chopped onions in 1 tablespoon olive oil until tender and translucent. Add marinated chicken, cook until it starts to brown slightly.

    A 4 part image showing the onions and chicken being cooked together.

    Add butter, tomato puree, spices, yogurt, heavy cream and milk, stir well to form a coherent, creamy sauce. Reduce element to medium heat, simmer for about 20 minutes – sauce will thicken.

    After 20 minutes, taste. Season with salt and pepper, stir well, continue to cook for another 5-10 minutes.

    A 5 part image showing the butter chicken sauce being cooked and served.

    Serve over Basmati rice, ideally with a side of naan bread. (Cauliflower rice is a fantastic low-carb alternative!)

    Leftovers can be stored in an airtight container in the fridge for up to 5 days.

    A close up view of Butter Chicken - Chicken in a  creamy tomato sauce, served over rice.

    More Indian Recipes....

    Love Indian food? Be sure to check out these other fabulous Indian - and Indian inspired - recipes!

    Chicken Shahi Korma Recipe
    Cilantro Chicken Recipe
    Cilantro-Mint Chutney Recipe
    Mango Lassi Popsicles Recipe
    Paneer Burgers Recipe
    Samosa Recipe
    Tandoori Spiced Chicken Burger with Mango Recipe

    Specialty Diet Versions

    Looking for gluten-free and/or low carb Indian recipes? Here are a few from my other blogs:

    Gluten Free Chicken Pakora
    Gluten-Free Mixed Vegetable Pakoras
    Gluten Free Paneer Pakora
    Gluten-Free Samosas
    Keto Chicken Biryani
    Low Carb Butter Chicken
    Keto Chicken Korma
    Low Carb Shrimp Curry

    A close up view of Butter Chicken - Chicken in a  creamy tomato sauce, served over rice.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!

    Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!

    Finally, if you love this recipe, please consider leaving a star rating and/or a comment below!

    A close up view of Butter Chicken - Chicken in a  creamy tomato sauce, served over rice.

    A close up view of Butter Chicken - Chicken in a creamy tomato sauce, served over rice.
    Print Recipe Pin Recipe Save Recipe Saved!
    5 from 4 votes

    Butter Chicken

    This Butter Chicken Recipe whips up quickly and easily, and will hit the spot ... no restaurant needed!
    Prep Time20 mins
    Cook Time50 mins
    Marinating Time8 hrs
    Total Time9 hrs 10 mins
    Course: Main Course
    Cuisine: Gluten-free, Indian
    Servings: 6 People
    Calories: 616kcal
    Author: Marie Porter

    Ingredients

    • 3 lbs Boneless Skinless Chicken**
    • 2-3 tablespoon Freshly Grated Ginger Root
    • 5 Garlic cloves peeled
    • 1 tablespoon Lemon Juice
    • 2 tablespoon Olive Oil
    • 1-2 teaspoon garam masala
    • 1 tablespoon garam masala
    • 1 + tablespoon pepper flakes
    • 2 teaspoon cumin
    • 2 teaspoon corinader
    • 1 bay leaf
    • 1 teaspoon fennel seed
    • 1 tablespoon olive oil
    • 1 medium onion finely chopped
    • ¼ cup butter
    • 2 cups tomato puree
    • ½ cup plain yogurt
    • 1 cup heavy cream
    • 1 cup milk
    • Salt and pepper to taste

    Instructions

    • Cut chicken into large cubes, place in a large bowl.
    • Put ginger, garlic, lemon juice, olive oil and 1-2 teaspoon garam masala into a blender or food processor – process till it’s a thick paste. Pour over chicken, toss to coat, and marinate in the fridge for a few hours or overnight.
    • In a small bowl, measure out the 1 tablespoon garam masala, pepper flakes, cumin, coriander, bay leaf, and fennel seed. Set aside.
    • In a large pan, cook chopped onions in 1 tablespoon olive oil until tender and translucent. Add chicken, cook until it starts to brown slightly. Add butter, tomato puree, spices, yogurt, heavy cream and milk, stir well to form a coherent sauce. reduce heat to medium, simmer for about 20 minutes – sauce will thicken.
    • After 20 minutes, taste. Season with salt and pepper, stir well, continue to cook for another 5-10 minutes.
    • Serve over rice.

    Notes

    ** We used a mix of chicken breast and chicken thigh meat.

    Nutrition

    Calories: 616kcal | Carbohydrates: 15g | Protein: 53g | Fat: 38g | Saturated Fat: 18g | Cholesterol: 227mg | Sodium: 400mg | Potassium: 1386mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1427IU | Vitamin C: 15mg | Calcium: 145mg | Iron: 3mg

    Related posts:

    Close up view of a plate of cilantro chicken - chunks of chicken in a yellow-green sauce, served over rice. Cilantro Chicken Recipe A plate with rice smothered in a creamy Chicken Korma. Chicken Shahi Korma Recipe Tandoori Marinated chicken breast with cucumbers, mango, red onions, and a cilantro mint mayo, on a bun. Tandoori Spiced Chicken Burger Alligator Pie
    « Rye Bagels with Caraway Seeds
    Homemade Sloppy Joes »

    Reader Interactions

    Comments

    1. Cassie

      July 01, 2013 at 7:55 pm

      When are the spices that we set aside used?

      Reply
      • Marie Porter

        July 02, 2013 at 7:50 am

        Good catch - whoops!

        Added it in to the recipe!

        Reply
    2. Jae

      August 17, 2014 at 10:45 am

      5 stars
      Could you use Greek yogurt for the yogurt?

      Reply
      • Marie Porter

        August 17, 2014 at 1:01 pm

        You can definitely use Greek yogurt - just be sure it's unflavoured! (not vanilla!)

        Reply
    3. Jonathan

      July 25, 2021 at 10:05 pm

      Hi Marie. Thank you for sharing your recipe with us! Where can I buy garam marsala?
      Thanks

      Reply
      • Marie Porter

        July 28, 2021 at 6:12 am

        I'm not sure where you are, but many grocers have it. If not, look for an Indian grocer or a specialty spice shop. Amazon also carries it: https://www.amazon.com/gp/search/ref=as_li_qf_sp_sr_tl?ie=UTF8&tag=celebrationge-20&keywords=garam masala&index=aps&camp=1789&creative=9325&linkCode=ur2&linkId=77d8847bf3395c2f05642350f2c464e2

        Reply
    4. Nanda

      July 26, 2021 at 1:53 pm

      Yes ,you can use.unflavoured yoghurt.

      Reply

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    Marie Porter


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