Indian Butter Chicken
Indian Butter Chicken is rich, creamy, and packed with warm spices. This easy recipe features tender chicken in a velvety tomato-based sauce flavored with garam masala. It’s a comforting, restaurant-quality dish you can make at home—perfect with basmati rice or warm naan!
Why You’ll Love this Recipe
✔ Rich & Creamy Flavor – A velvety tomato-based sauce infused with warm spices and a touch of cream makes this dish irresistibly smooth.
✔ Easy to Make at Home – No need for complicated steps—this recipe breaks it down so you can make Butter Chicken in your own kitchen with ease.
✔ Perfect for Meal Prep – The flavors develop even more overnight, making it a great make-ahead dish for busy nights. It freezes well, too!
✔ Pairs Well with Basmati Rice or Naan – Serve it with your favorite side for a complete, comforting meal.
✔ Customizable Spice Level – Adjust the heat to your preference, making it mild for kids or extra spicy for those who love bold flavors.
My First Taste of Butter Chicken—And 15 Years Later, It’s Still a Favorite
Indian Butter Chicken has been a part of my life for nearly 15 years now, and it all started on one bittersweet night back in 2010.
I had never even heard of Butter Chicken until my aunt and uncle made it for us on our very last night in “college town.” We had spent the week packing up our home, saying goodbye to family, and preparing for the next big chapter—moving to Albuquerque with a two-month-old baby and my husband’s brand-new job.
That dinner felt like a warm hug in the middle of so much transition. Sleep-deprived, emotional, and running on post-pregnancy exhaustion, I remember thinking it was one of the best meals I’d ever eaten.
In the years since, I’ve made this dish countless times, proving it wasn’t just the stress and exhaustion talking.
Fast-forward to 2019, and that tiny baby—Logan—was suddenly a teenager, celebrating his 14th birthday with a special dinner request: Butter Chicken.
That year, I got smart and made a double batch—both to keep up with our now-teenage appetites and to stash a few portions away for myself. It was also the year I finally updated this post with fresh photos, sneaking away to my office for a quiet moment to capture the leftovers before they disappeared.
Now, in 2025, Logan is a sophomore in college (how did that happen?!), but this recipe is still a favorite in our family. I’ve never had authentic Indian restaurant Butter Chicken, so I can’t compare it to that. But I do know I love this recipe—and so does everyone I make it for.
★★★★★
The Best!
“I made this today. I am Indian and I must say this is THE best butter chicken recipe out there. It was DELICIOUS! I made very small modifications but generally stuck to the instructions. It’s as good as the restaurants. I have been looking for a good BC recipe for some time and I finally found it. My picky daughter just LOVED IT and thanked me a couple of times for making a “really tasty” dinner. Its ironic how I found the best BC recipe from a non-Indian website! LOL! Thank You!!” —Mother of a 5 Year Old
Homemade Butter Chicken Ingredients
This recipe comes together with simple pantry ingredients that you can find at most grocery stores—including the key spice, garam masala! No need for a special trip to an international market. Before you start, check your pantry for these warm, aromatic spices and essential ingredients.
For the full ingredient list and step-by-step instructions, scroll down to the FREE printable recipe card.
What is Garam Masala? The Key Ingredient!
If you haven’t used garam masala before, it’s a fragrant Indian spice blend that varies by region and recipe. You can make your own, but I usually grab a pre-mixed blend from the grocery store for convenience.
A typical garam masala blend includes cumin, coriander, cardamom, cloves, black pepper, cinnamon, and nutmeg.
Spices for Butter Chicken
The key to bold, rich flavor is a blend of warm Indian spices. My recipe calls for:
- Garam Masala
- Chili Powder
- Cardamom
- Coriander
- Salt & Pepper
- Bay Leaves
Once your spices are ready, you’ll also need a few fresh ingredients to build the rich, creamy sauce.
Butter Chicken Sauce Ingredients
This creamy, spiced tomato-based sauce comes together with:
- Fresh Onion
- Fresh Garlic
- Fresh Ginger
- Jalapeño (optional for heat)
- Tomato Paste
- Chicken Broth or Stock (homemade works too!)
- Half & Half or Heavy Cream
- Butter
Besides these, you’ll also need boneless, skinless chicken breasts and a good cooking fat. Choosing the right fat makes a big difference in flavor. While you can use olive oil, I recommend ghee for its nutty richness.
Best Fat for Cooking Butter Chicken
I originally made this recipe with olive oil, but in recent years, I’ve switched to ghee—which I can easily find at Costco. Ghee adds a richer, slightly nutty flavor that complements the spices beautifully.
Want to make your own? Ghee and clarified butter are very similar—check out my tutorial on making clarified butter for an easy homemade option!
How to Make Indian Butter Chicken
This recipe is easier to make than you would think. Here’s a quick overview of how to make butter chicken:
- Cook the Rice – Follow package instructions and set aside.
- Sear the Chicken First – Pat chicken dry, season with salt and pepper. Heat 1 tablespoon oil or ghee in a large, deep pan over medium-high heat. Sear chicken until lightly browned, about 3 minutes per batch. Remove and set aside.
- Sauté Aromatics in the Same Pan – Reduce heat to medium-low, add another tablespoon butter, and cook onions for 5 minutes. Stir in garlic, ginger, and jalapeño, cooking 5 more minutes.
- Toast the Spices – Stir in garam masala, chili powder, cardamom, and coriander. Cook for 2 minutes to bloom the flavors.
- Blend the Sauce – Transfer the onion mixture to a blender with tomato paste and chicken broth or use an immersion blender and blend directly in the pot. Blend until smooth.
- Simmer Everything Together – Pour the blended sauce back into the pan, scraping up browned bits. Add chicken, bay leaves, and half & half. Simmer 15 minutes until the chicken is tender.
- Finish & Serve – Stir in the remaining butter until melted. Serve over rice with lime juice, fresh cilantro, and warm naan.
The steps above provide a quick overview of how to make Indian Butter Chicken. For full details, including exact measurements and step-by-step instructions, check out the FREE printable recipe card at the bottom of this post.
Recipe Tips
- Brown the Chicken for Maximum Flavor – Searing the chicken before simmering is a must! It builds deep, rich flavor in the pan, which enhances the sauce.
- Avoid Crowding the Pan – Cook the chicken in batches if needed. Overcrowding creates steam instead of a sear, preventing proper browning and the flavorful bits that make the sauce even better.
- Use Fresh Garlic & Ginger – Fresh ingredients pack way more flavor than bottled versions, making a big difference in the final dish.
- Remove Jalapeño Seeds for Less Heat – If you want the flavor without as much spice, simply remove the seeds before adding the jalapeño.
- Easily Blend the Sauce – If you don’t have a countertop blender, you can use an immersion blender directly in the pan for easy cleanup.
- Choose the Cream You Prefer – Half & half works perfectly and is what I usually have on hand. Heavy cream adds richness if you want an extra-luxurious sauce.
- Make Sure Your Spices Are Still Fresh – Spices lose potency over time. Sniff them before using—if they still smell strong, they’re good! If the scent is faint, it’s time for a fresh batch.
- Use Freshly Ground Black Pepper – It has way more depth of flavor than pre-ground pepper, but use whatever is most convenient for you.
- Let the Dish Simmer Fully & Rest Before Serving – Don’t rush the finish by boiling the sauce. Allow it to gently simmer the full time so the flavors develop properly. Then, let it rest off the heat for a few minutes to allow the flavors to meld for an even better-tasting dish.
Best Garnishes for Indian Butter Chicken
For a finishing touch, I like to serve Butter Chicken with:
- Fresh Cilantro – Adds a pop of bright, herbaceous flavor that balances the richness of the sauce.
- Lime Wedges – A squeeze of lime brings out the warm spices and adds a refreshing contrast.
These simple garnishes enhance both flavor and presentation, making the dish even more delicious.
What to Serve With Indian Butter Chicken
When we cook Indian food at home, my kids’ absolute favorite side dish is Homemade Naan. This soft, pillowy Indian flatbread is perfect for scooping up every last bit of Butter Chicken sauce. We like to cook ours on a hot griddle over the stove or on the gas grill outside when the weather allows.
New to baking with yeast? Check out my 5 Tips for Baking with Yeast for helpful advice to get perfect naan every time!
Rice is another classic pairing because it soaks up the rich, creamy sauce so well. When I don’t have time to make naan, I serve this dish with basmati rice instead. You can keep it simple with plain rice or add extra flavor with Instant Pot Turmeric Rice—a quick, aromatic option that complements the warm spices in the dish.
If you’re looking for vegetable sides, here are some of our go-to favorites:
- A Simple Green Salad – Mixed greens, cucumber, shredded carrot, and tomato make a great, refreshing contrast to butter chicken and rice. Try it with my Homemade Caesar Salad for extra flavor.
- Roasted Broccoli – Oven-roasted with a little olive oil and seasoning, this is an easy, hands-off side that adds texture to the meal.
- Easy Roasted Cauliflower – Lightly spiced and caramelized, this veggie side pairs beautifully with the creamy Butter Chicken sauce.
- Other Roasted Veggies – Carrots, bell peppers, or even zucchini make a warm, colorful addition to your plate.
Butter Chicken FAQs
Got questions about how to make homemade butter chicken? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
Can I make butter chicken without cream?
Yes! You can substitute half & half for a lighter option. In a pinch, I’ve also used whole milk or plain yogurt—both work well to maintain the creamy texture.
Can I make this recipe dairy-free?
Yes! I went dairy-free for a little while, and we still made this recipe regularly. Instead of cream or half & half, I used unsweetened coconut milk, which worked great.
If you can tolerate ghee (which is not dairy-free but is lactose-free), you can use that instead of butter. Otherwise, I recommend a neutral oil like mild olive oil or avocado oil. For a subtle coconut flavor, you can also use coconut oil.
How spicy is butter chicken? Can I adjust the heat?
Butter Chicken is typically mild to medium in spice level. I usually remove the seeds from the jalapeño to keep it family-friendly. If you prefer more heat, you can keep the jalapeño seeds in, add a pinch of cayenne pepper or extra chili powder to taste.
Can I use jasmine rice instead of basmati rice?
Yes! Jasmine rice has a slightly stickier texture and a more floral aroma, but it still pairs well with Butter Chicken. If using jasmine rice, reduce the water slightly to prevent it from getting too soft.
★★★★★
Wonderful!
“ABSOLUTELY wonderful. I saw this and thought hey, this might help get us out of a rut. OMG did it ever. I am so glad I doubled this. Thank you for sharing.” —Valerie
Storage Instructions
How do I store and reheat leftovers?
Store Butter Chicken in an airtight container in the fridge for up to 4 days.
To reheat:
- Stovetop: Warm over low heat, stirring occasionally.
- Microwave: Heat in short intervals, stirring between each to prevent the sauce from separating.
Can I freeze Butter Chicken?
Yes! Butter Chicken freezes really well. Let it cool completely, then transfer it to an airtight container and freeze for up to 3 months.
Katie’s Tip: Make a double batch—eat some for dinner and freeze the rest for later. I also love freezing leftovers in individual portions for easy work-from-home lunches. You can even make it ahead of time and freeze it for meal prep!
How do you serve butter chicken?
Let ‘s Chat!
Do you serve your Butter Chicken with naan, rice, or both? Have you tried any fun variations, like adding extra spice or making it dairy-free? I’d love to hear how you make this dish your own!
Leave a comment and a star rating below—your feedback helps other readers and always makes my day.
On Instagram? Tag @goodlifeeats and use #goodlifeeatsrecipes to show off your delicious Butter Chicken! I can’t wait to see your creations.
★★★★★
Reader says –
“Thanks so much for the great recipe! I have never had this before, so I decided to make it last night for dinner. I was a little hesitant as my husband is not terribly adventurous and I do have 1 picky child. But everybody was happy and ate it! Next time I will have to try making the bread to go with it!” —Stacy
Need More Chicken Dinner Ideas?
If you’re looking for easy weeknight dinner ideas using chicken? Here are some of our family favorites—perfect for those weeknights or when you want something a little extra special.
- Greek Chicken Thighs – Marinated with lemon, oregano, and garlic, then seared to crispy perfection in a cast iron skillet. A quick and flavorful meal that works for both weeknights and special occasions.
- Crock Pot Mexican Chicken – A tender, shredded chicken recipe slow-cooked with bold spices. Perfect for enchiladas, tacos, burritos, and soups—let the crock pot do the work!
- Creamy Almond Chicken – Golden-seared chicken in a rich almond sauce with a touch of citrus, served with warm, nutty almond rice pilaf. Creamy, comforting, and surprisingly light.
- Baked Honey Mustard Chicken – Juicy chicken tenderloins baked in a sweet and savory honey mustard sauce with fresh rosemary. A crowd-pleaser, even for picky eaters!
Still want to browse more ideas? Check out all of my chicken recipes in the Ingredient Index!
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Have you ever made Butter Chicken at home?
Indian Butter Chicken
Indian Butter Chicken is rich, creamy, and packed with warm spices. This easy one-pot recipe features tender chicken in a velvety tomato sauce with garam masala. Serve with basmati rice or naan!
Ingredients
- 1 tablespoon olive or canola oil
- 1 onion (1/2 lb.), peeled and chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh ginger, finely chopped
- 1 fresh jalapeño, seeded, and chopped
- 2 teaspoons garam masala
- 1 teaspoon chili powder
- 1 teaspoon cardamom
- 1/2 teaspoon coriander
- 1 can (6 oz.) tomato paste
- 2 1/2 cups chicken broth
- 1/2 cup half and half or heavy cream
- 2 bay leaves
- 2 1/2 pounds boneless, skinless chicken breasts, cut into 3/4-inch chunks
- 1/2 teaspoon coarse-ground black pepper
- 1 teaspoon salt
- 1/4 cup (1/8 lb.) butter
Serve With
- Basmati Rice
- Naan
- Fresh Cilantro
- Lime Wedges
Instructions
Cook the Rice
- Follow the instructions on your rice package to cook basmati rice (or your preferred variety).
- Once cooked, fluff with a fork and set aside.
Sear the Chicken
- Pat the chicken dry with paper towels to remove excess moisture (this helps it brown better).
- Season both sides with salt and pepper.
- Heat 1 tablespoon oil or ghee in a large, deep pan over medium-high heat. Add the chicken in a single layer and let it cook undisturbed for 2-3 minutes until the bottom is golden brown.
- Flip the chicken and cook for another 2-3 minutes until browned on the other side.
- If your pan is small, work in batches to avoid overcrowding (overcrowding causes steaming instead of browning).
- Transfer the browned chicken to a plate and set aside.
Sauté the Aromatics
- Reduce the heat to medium-low and add 1 tablespoon oil or ghee to the pan.
- Once the ghee has melted or the oil is hot, add diced onion and stir occasionally for 5 minutes, or until the onion is softened and lightly golden.
- Stir in minced garlic, grated ginger, and finely chopped jalapeño (if using).
- Cook for another 3-5 minutes, stirring occasionally, until the garlic and ginger are fragrant.
Toast the Spices
- Add garam masala, chili powder, cardamom, and coriander to the pan.
- Stir continuously for about 2 minutes to toast the spices—this enhances their flavors and prevents burning.
Make the Sauce
- Stir in tomato paste and chicken broth, using a wooden spoon to scrape up the browned bits from the bottom of the pan.
- Blend the sauce directly in the pan using an immersion blender until smooth.
Simmer the Chicken in the Sauce
- Return the browned chicken (and any juices from the plate) to the pan.
- Add bay leaves and pour in half & half or heavy cream, stirring to combine.
- Reduce heat to medium-low and let the mixture simmer for 15 minutes, stirring occasionally. The chicken is ready when it’s tender and fully cooked (internal temperature should reach 165°F / 75°C).
Finish & Serve
- Remove the bay leaves and stir in the remaining 3 tablespoons of butter or ghee, letting it melt into the sauce.
- Taste and adjust seasoning if needed (add more salt or a pinch of cayenne for heat).
- Serve over rice and garnish with fresh cilantro and a squeeze of lime juice for brightness. Enjoy with warm naan on the side!
Notes
No immersion blender? Carefully transfer the mixture to a countertop blender, working in batches if necessary. The mixture will be hot, so work carefully to prevent splattering.
- Tip: When blending hot liquids, hold the lid down with a towel to prevent pressure buildup and splashing.
- Once blended, return the sauce to the pan.
Serve Indian Butter Chicken alongside basmati rice, or, if you have time, I highly recommend making a batch of this Whole Wheat Indian Naan - an Indian flatbread - to serve with the chicken.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 368Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCarbohydrates: 8gFiber: 2gSugar: 4gProtein: 46g
Nicole says
The ingredient list is almost identical to my Chicken Tikka Masala recipe, but with half the effort. I will definitely keep this one in mind for weeknights.
Mrs. Jen B says
Ohh looks fabulous! And although it is very much like tikka masala, there are enough subtle differences in seasoning/texture that would make for a different taste. Plus, well…butter. ‘Nuff said. I know my husband will want to try this!
Katie says
I’ve been dying to try this, but where on earth can I find the garam masala and cardamom?
Katie says
I’ve purchased both at my regular grocery store. I shop at Smith’s (Kroger). It was in the McCormick section of the spice isle.
MelissaK says
This recipe looks fabulous! I can’t wait to try it out, as I’ve been on a huge Indian kick lately! Quick question, the little spice jars in the first photo are adorable – I’ve been searching unsuccessfully to find something like this. Would you mind sharing your source? Thanks! 🙂
Katie says
Got them at Cost Plus World Market. Enjoy! 🙂
BethG says
I have a bag of cardamom pods from the first (& only) time I made Chicken Makhani (Indian Butter Chicken). The recipe called for threading the pods together for ease of removal post-cooking. It also used plain yogurt instead of cream. I have a taste for butter chicken again now! Yum!!!
Shannon says
Is the final product spicy? I’d love to make this (hubby & I LOVE butter chicken) but the girls don’t handle a lot of spice well. Thanks!
Katie says
I am sensitive to spice and I don’t consider this spicy. It just tastes rich with flavor, if that makes sense. If you are concerned you could take out the jalapeno without side affect to the flavor of the dish. I’ve made it without before when I didn’t have it.
Kylee says
OMG – just made this today. Needed a tasty make ahead dinner for the husband this week, and decided to make him a batch of this.
I doubled up on the chilli powder, and dumped a PILE of cilantro in at the end – so so so so good.
It was supposed to be in the fridge….. for the husband….. but I tasted it, and we ate it for lunch!
GREAT recipe. Thanks for posting!!!!
Rachel says
I LOVE Indian Butter Chicken! NOM.Thank you for reminding!
Soma says
One awesome recipe for sure! Try using fenugreek seeds and Kasoori methi (dried fenugreek leaves) while making this for an authentic flavor.
Sippity Sup says
This looks wonderful, for some (dumb) reason I only eat Indian at restaurants. But the blogosphere is teaching me I can do Indian at home! GREG
HoneyB says
What I would give to have Grumpy be willing to eat Indian food! This looks soooo good!
Keep it cookin says
This is an amazing recipe… I have never heard of it before. I made it and reviewed it on my blog, I also linked back to you. Your pictures are amazing and inspiring.
Leesh says
Talk about a hit! After making a few Indian dishes last week, I was feeling a bit discouraged at my ability to dip my feet into the cuisine, but you've given me new hope for which I am grateful. Just had to give you a shout out here and on my blog!
Megan says
This sounds so delicious and hearty-what a perfect meal to make during these chilly winter nights!
James says
Sounds authentic as far as I can tell. thanks for sharing- full fat and all. (much tastier IMO)
Colleen says
this was so good – thanks for sharing. I subbed in plain fat free yogurt for the cream, so I kept the thickness and flavour without the extra calories and fat.