The Butter Chicken (Easy 30-Minute Dinner Tonight)

The Butter Chicken brings warm, creamy spices and tender chicken together in a dish that feels both special and easy. The sauce is smooth and buttery, with a mild tomato tang and gentle heat from garam masala and optional chili. The chicken is marinated, then seared for color and locked-in flavor before it finishes simmering in the sauce. It’s simple enough for a weeknight but indulgent enough for guests. Serve with steamed basmati and warm naan for a classic pairing, or try it with our buttered noodles weeknight recipe for a quick twist.

Why You’ll Love This The Butter Chicken

• Rich, creamy sauce that coats every bite without complicated steps.
• Tender chicken cubes that stay juicy thanks to a quick marinade.
• Uses pantry spices and canned passata—easy to shop for and store.
• Fast cook time after marinating: about 20–30 minutes to finish.
• Flexible dairy option: use coconut milk for a lactose-free swap.
• Crowd-pleaser texture and mild spice level—good for kids and adults.
• Great leftover performance: flavors meld and deepen overnight.
• Pairs with many sides: rice, naan, or simple buttered noodles.

What Is The Butter Chicken?

Butter Chicken, also called murgh makhani in some menus, is a North Indian-style dish of marinated chicken cooked in a smooth, spiced tomato and cream sauce. It tastes mildly sweet, tangy, and buttery with warm spices like garam masala and cumin. The texture is silky from the cream and butter, while the chicken pieces remain tender from the short pan sear and gentle simmer. It’s comfort food that works for weeknights, casual dinners, or special meals. The vibe is cozy and slightly indulgent—easy to make but feels like restaurant food.

Ingredients for The Butter Chicken

For the Base / Marinade

• 600 g Hähnchenbrust, gewürfelt (about 1.3 lb), cubed
• 150 g Naturjoghurt (plain yogurt)
• 1 TL Kurkuma (turmeric)
• 1 TL Kreuzkümmel (cumin)
• 1 TL Garam Masala
• 1 TL Paprikapulver (edelsüß)
• 1 TL Salz
• 1 EL Zitronensaft (lemon juice)
• 1 EL Öl (oil)

For the Sauce

• 2 EL Butter
• 1 Zwiebel, fein gehackt (onion, finely chopped)
• 2 Knoblauchzehen, gehackt (garlic cloves, chopped)
• 1 EL geriebener Ingwer (grated ginger)
• 1 TL Korianderpulver (coriander powder)
• 1 TL Garam Masala
• 1/2 TL Chilipulver (optional)
• 400 g passierte Tomaten (passata)
• 150 ml Sahne (oder Kokosmilch für laktosefrei) (about 2/3 cup)
• 1 TL Zucker
• Salz nach Geschmack

To Serve

• Frischer Koriander zum Garnieren (fresh cilantro/coriander)
• Basmatireis und Naan (recommended)

Ingredient Notes (Substitutions, Healthy Swaps)

• Yogurt: Use low-fat or Greek-style for a thicker marinade. Greek yogurt makes a creamier coat, but any plain yogurt works.
• Chicken: You can swap chicken breast for thigh meat if you prefer more fat and flavor; cook time is similar.
• Butter vs oil: Butter gives the classic taste. For dairy-free, use coconut oil and coconut milk as suggested.
• Cream: Use half-and-half or light cream for lower calories, or canned coconut milk for lactose-free.
• Passata: If you only have canned crushed tomatoes, pulse them for a smoother texture or strain chunks.
• Spice level: Omit the chili powder for a very mild plate. Add 1/4–1/2 tsp more garam masala for deeper warmth.
• Salt: Adjust at the end after simmering—tomatoes can concentrate and change salt needs.

Step-by-Step Instructions

Step 1 – Make the marinade and marinate the chicken
Mix yogurt, turmeric, cumin, 1 tsp garam masala, paprika, 1 tsp salt, lemon juice, and oil in a bowl. Add the cubed chicken and mix until well coated. Cover and chill for at least 30 minutes, ideally overnight for best flavor.
Visual cue: The chicken should look fully coated and slightly glossy from the yogurt.

Step 2 – Sear the chicken
Heat oil in a pan over medium-high heat. Add the marinated chicken in a single layer and brown until golden on all sides, about 6–8 minutes. Remove the chicken and set aside; it will finish cooking in the sauce.
Pro cue: Don’t crowd the pan—work in batches if needed to get a good sear.

Step 3 – Start the sauce
In the same pan, melt 2 tablespoons butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in garlic and grated ginger and cook for 1 minute until fragrant.

Step 4 – Add spices and tomatoes
Stir in coriander powder, 1 tsp garam masala, and optional chili powder. Pour in the passierte Tomaten and bring to a gentle simmer. Let it cook for about 10 minutes so the raw tomato taste cooks off and flavors blend.
Visual cue: The sauce will darken slightly and smell rich and spiced.

Step 5 – Finish with cream and sugar
Stir in cream (or coconut milk) and 1 tsp sugar. Simmer another 5 minutes and taste for salt. Add more salt if needed. The sugar balances tomato acidity.

Step 6 – Combine chicken and simmer
Return the seared chicken to the pan. Stir to coat the pieces in sauce. Simmer for 5 more minutes until chicken is cooked through and sauce thickens slightly. Garnish with fresh coriander before serving.
Pro cue: Chicken is done when internal temperature reaches 165°F (74°C) or juices run clear; sauce should cling to a spoon.

Pro Tips for Success

• Marinate longer when you can: Overnight gives the best flavor and tender texture.
• Use medium-high heat for searing to get color without overcooking.
• Deglaze the pan when starting the sauce if bits are stuck—add a splash of water and scrape to keep flavor.
• Simmer gently—high boil can split the cream and make the sauce grainy.
• Taste and adjust salt after adding cream; dairy can mute seasoning.
• For silkier sauce, blend the cooked tomato-onion base before adding cream.
• If using chicken thighs, reduce simmer time slightly to avoid very soft edges—thighs can handle longer too.

Flavor Variations

• OPTIONAL: Smoky: Add 1/4 tsp smoked paprika and a tiny drop of liquid smoke for an outdoor-grill vibe.
• OPTIONAL: Nuts: Stir 1–2 tablespoons ground cashews into the sauce for extra creaminess and nutty depth.
• OPTIONAL: Extra heat: Add finely chopped green chilies or 1/2 tsp cayenne if you want more spice.
• OPTIONAL: Herb finish: Mix in a spoon of fenugreek leaves (kasoori methi) for a classic aroma—crush between your palms before adding.
• OPTIONAL: Tomato-forward: Add 2 tablespoons tomato paste with the spices for a richer, darker sauce.
• OPTIONAL: Lighter cream: Use 2% milk mixed with a tablespoon of flour to thicken if you want fewer calories.

Serving Suggestions

• Serve over steamed basmati rice with a squeeze of lemon and coriander on top.
• Offer warm naan or roti to scoop up every bit of sauce.
• Plate with a side of cucumber raita to cool the palate.
• Make a bowl with rice, butter chicken, some roasted veggies, and a wedge of lemon.
• For a casual meal, serve over buttered egg noodles (see linked buttered noodles recipe).
• Ideal for dinner parties—serve family-style in a large shallow dish with fresh coriander sprinkled.

Make-Ahead, Storage & Reheating

• Make-ahead: Marinate chicken up to 24 hours ahead. Prepare the sauce a day ahead and store separately. Reheat and add seared chicken to finish.
• Refrigerator: Store cooked butter chicken in an airtight container for up to 3–4 days.
• Reheating: Reheat gently on the stovetop over low-medium heat with a splash of water or cream to loosen the sauce. Avoid high heat to prevent separating. Microwave reheats are fine—stir halfway and add a teaspoon of water if needed.
• Texture changes: Sauce will thicken as it cools. Add liquid when reheating to restore silkiness. Chicken will be firmer on day two but often tastes richer.

Storage and Freezing Instructions

• Freezing: You can freeze butter chicken, but cream-based sauces may change texture slightly when thawed. Cool completely, transfer to an airtight freezer-safe container, and freeze up to 2 months.
• Thawing: Thaw in the fridge overnight. Reheat gently on the stovetop and stir in a little cream or water to restore smoothness.
• If you want the best texture after freezing, freeze the sauce and chicken separately, and add cream fresh when reheating.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
~540 | ~38 g | ~12 g | ~36 g | ~2 g | ~820 mg

Estimates vary by brands and portions.

FAQ About The Butter Chicken

Q: My sauce is too thin—how do I thicken it?
A: Simmer uncovered for a few more minutes to reduce. Alternatively stir in 1–2 tsp cornflour mixed with cold water and simmer until thick.

Q: The sauce split after adding cream—what now?
A: Turn the heat down and whisk in a small splash of cold milk or cream slowly. Lower heat helps re-emulsify. Avoid high boil after adding dairy.

Q: How do I check chicken is cooked without a thermometer?
A: Cut a piece at the center—no pink inside and juices run clear. Cubes cook relatively fast.

Q: Can I skip marinating?
A: Yes, but marinating adds flavor and tenderness. If rushed, let chicken sit in the yogurt mix for at least 30 minutes.

Q: What can I use instead of passata?
A: Use canned crushed tomatoes, blended briefly for smoothness, or 2 cups of crushed tomatoes as a substitute.

Q: Is this spicy? My kids don’t like heat.
A: It’s mild as written. Omit the chili powder and reduce or skip garam masala for a gentler flavor.

TastyInspo Notes

• Finish with a small pat of butter right before serving for shine and depth.
• Warm the bowls or plate first—hot dinnerware keeps the sauce silky longer.
• Chop coriander just before serving; its fresh flavor lifts the rich sauce.
• A small sprinkle of crushed fenugreek leaves adds an authentic note—use sparingly.
• If you like texture contrast, add a few roasted cashews on top at the end.
• Squeeze a little lemon on the rice, not the sauce, to keep the balance of flavors.

Troubleshooting

Problem: Sauce tastes bland. Fix: Add salt a little at a time, a pinch of sugar to balance acidity, or a squeeze of lemon if it needs brightness.
Problem: Chicken overcooked and dry. Fix: Use lower heat when simmering; next time marinate longer and sear quickly to color only.
Problem: Sauce is too sour. Fix: Stir in 1 tsp sugar or a bit more cream to soften acidity.
Problem: Sauce is burnt on the bottom. Fix: Transfer to a clean pan, add a splash of water, and continue cooking gently. For prevention, stir frequently and cook over medium heat.
Problem: Cream separates after freezing. Fix: Reheat slowly and whisk in a little fresh cream or milk to smooth it out.
Problem: Too spicy. Fix: Add plain yogurt, extra cream, or a spoon of sugar to tame heat.

Final Thoughts

This Butter Chicken is a simple path to a rich, comforting dinner that feels special with little fuss. Marinate when you have time, sear for color, and let the sauce simmer gently for a silky finish—serve with rice or naan and enjoy an easy, classic meal. Today Show Butter Chicken recipe