Easy Butter Chicken Recipe | Kari Bakes (2024)

This easy butter chicken recipe features spiced chicken cooked in a light & creamy tomato sauce that’s full of flavor. It makes great comfort food and is a perfect intro to Indian food for newbies.

I didn’t try Indian food until I was an adult and boy, was I missing out. Now, every time guests come for dinner, I serve this butter chicken.

If you’re looking to try Indian food for the first time or are just looking for an easy butter chicken recipe that’s full of flavor, this one is for you. Also, check out this Indian Chicken Curry Puffs recipe for basically an Indian hot pocket or this Kerala Beef Curry Recipe.

My husband helped me fine-tune this recipe as he was born and raised in India. I’ve run this recipe past him numerous times trying to find just the right blend of spices. Kevin told me he would serve this recipe to his family, which I feel is the ultimate compliment! So, I feel pretty confident we landed in a good spot.

What is Indian Butter Chicken?

Butter chicken originated in Northern India in 1948. It’s an Indian curry (a dish with a sauce or gravy containing spices) made with spiced chicken and served in a creamy tomato and butter sauce. Traditionally made with butter and heavy cream, butter chicken is a really good introduction to Indian food if you’ve never tried Indian food before. The creamy, tomato sauce allows you to appreciate the flavors of the spices without the dish being too spicy.

I’ve made butter chicken recipes with heavy cream and loads of butter and they are just too heavy for my liking. I’ve swapped the heavy cream for evaporated milk and limit the amount of butter to only a few tablespoons. This lightens the dish up a bit, while still tasting very creamy.

How to Make this Easy Butter Chicken Recipe

This recipe is split into two parts: the chicken and the sauce. First, preheat the oven to 350.

Prepare the chicken:

Cut the chicken into bite-sized pieces and place in a Ziploc bag (quart or gallon-sized depending upon how much chicken you’re using). Add half of the spices to the bag. Shake the bag until all the pieces of the chicken are covered in the spices.

You can let the chicken marinate for a bit if you want (or overnight if you are meal prepping) or you can just dump it onto a baking tray lined with aluminum foil. I’ve done it either way, and both work great so if you’re short on time you won’t miss out on flavor.

Bake for 25 minutes until done.

Prepare the sauce:

In a dutch oven, melt 2 Tbsps of butter and add the chopped onions. You’ll want to cook these until they look brown. The browner the onions, the more flavor they will bring to the curry.

Add the garlic and ginger. Saute for 30 seconds. Next, add the other half of the spices (+ cayenne pepper) to the dutch oven and saute for another 30 seconds or so.

Pour the entire can of tomato sauce into the pot and combine everything together. Once blended, you’ll want to add the evaporated milk slowly, stirring often as you don’t want the evaporated milk to separate. If it does split, your curry will still taste just as delicious, it just won’t look as smooth. If this bothers you, you can add 1 tbsp of cornstarch mixed with your milk of choice and mix until blended. This should smooth out the sauce. Simmer until the chicken is finished baking.

Once the chicken is cooked, add it to the sauce mixture and let simmer for 10 minutes.

Note on the spices: We like spice in our house (my husband can handle WAY more than I can), so I’d classify the spice level of this easy butter chicken recipe as mild to medium. If you are concerned about the heat, feel free to either:

1. Remove the cayenne pepper entirely.
2. Decrease the amount of chili powder and cayenne pepper by half.

What do you serve with Butter Chicken?

Butter chicken is served either over basmati rice or with naan bread on the side. Or, in my household, with both. I use our instant pot to cook the rice (2 cups rice to 3 cups water).

I used to only get naan bread when we ordered dinner from an Indian restaurant. However, I just discovered this AMAZING and easy recipe for naan bread that you have to try. I thought about recreating my own (and I may someday) but this was seriously delicious.

I followed this recipe exactly and it was *chef’s kiss*. Trust me. Naan Recipe — Chewy & Fluffy.

What makes this recipe different from others?

As I mentioned earlier, when I first starting making butter chicken, most of the recipes I came across had 1 cup heavy cream, at least 3+ tablespoons of butter, and used skinless chicken breast. While it was definitely a tasty butter chicken recipe, it was unbelievably rich. I wanted to create a slightly healthier version that still tasted like an authentic butter chicken recipe.

First, this recipe only uses 2 tablespoons of butter and a can of evaporated milk instead of heavy cream. You can also use coconut milk, but it will give it a slightly coconut flavor. The evaporated milk provides a neutral taste with way less calories.

It also has a can of tomato sauce to help give it a punch of flavor as well as uses chicken thighs vs. chicken breasts. Personally, I love the flavor chicken thighs and think they are perfect for this recipe. Even with these swaps, this is still a very creamy butter chicken recipe that is absolutely delicious.

Frequently asked questions:

How can I thicken butter chicken?

1. Tomato paste. This recipe calls for a can of tomato sauce, however if you like your curry thicker, feel free to use tomato paste as a substitute. It will taste the same.
2. Potatoes. Another way to thicken butter is by adding a couple of boiled potatoes to the curry. Mash a few of them up and they will naturally thicken the sauce.
3. Cornstarch. Take 1 teaspoon cornstarch and 1 tablespoon milk (I use almond milk but you can use whatever you have). Whisk together until smooth and then add the mixture to the curry. Let it simmer for at least 10 minutes and the sauce will thicken up nicely.

Does butter chicken actually taste buttery?

No. Butter chicken doesn’t actually taste buttery. It is a reference to butter being one of the key ingredients in the sauce.

Is Indian butter chicken spicy?

No. If you don’t like or can’t handle spicy food but want to try an Indian dish, butter chicken is your safest bet. The butter and cream in the sauce add a sweetness to the curry that helps neutralize the spices of the dish. In this recipe, you can adjust the spices to your preferred level. We like it on the mild/medium side at our house. Feel free to remove the cayenne pepper and lessen the chili powder if you are worried about the spice.

If you’re looking for spicy recipes, check out this baked buffalo chicken dip or thai-style red curry with chicken.

How long does it take to make butter chicken?

This is a fairly quick butter chicken recipe. From start to finish, you can make this is about 40 minutes. You prepare the chicken and pop it into the oven first, and while that is cooking you make the sauce. So, by the time the chicken is ready, so is your sauce. Then, let them all marinate together for about 10 minutes and you are ready to go.

How long can I keep butter chicken?

Butter chicken can be kept in an air sealed container in the fridge for up to a week.

Pro Tip: My husband and I think this butter chicken tastes even better the next day after it’s had all night to marinate longer in the spices. So be sure to make enough for leftovers! You won’t be sorry.

I’d love to know what you think of this interpretation of butter chicken! If you try the recipe, please leave a comment in the box below and let me know what you think.

Need an idea for dessert? Check out these Ice Box Cookies, Chocolate Cherry Cake, or Hello Dolly Bars.

Need more savory ideas? Check out this chicken lasagna or these homemade noodles.