Rich, Creamy, and Weeknight Easy. Some nights you want something a little special for dinner without spending all afternoon in the kitchen. That's exactly where this Butter Chicken Recipe comes in. This Indian butter chicken is rich, creamy, deeply flavorful, and perfectly sized for two people. Even better, it comes together on a weeknight and leaves you with just enough leftovers for an entirely different meal the next day.
The secret to this recipe isn't an overnight marinade or a complicated spice blend. Instead, we build a deeply flavorful butter chicken sauce from the ground up with butter, onion, garlic, ginger, chile, warm spices, tomato paste, and cream. Then we borrow a clever restaurant trick and broil yogurt-coated chicken thighs until they're beautifully charred and caramelized, creating the smoky flavor you'd normally get from a traditional tandoor oven.
Jump to:
- What Inspired This Butter Chicken Recipe
- Why This Butter Chicken Recipe Works
- What Are the Origins of Butter Chicken?
- What Does Butter Chicken Taste Like?
- Key Ingredients for the Best Butter Chicken Sauce
- How to Make Butter Chicken Sauce
- How to Use Oven for Butter Chicken
- Step 2 | Broil the Chicken
- Butter Chicken vs. Chicken Tikka Masala
- What to Serve with Butter Chicken
- Common questions about this recipe
- Related
- Butter Chicken Recipe for Two (Indian Butter Chicken)
- my new cookbook is here!
What Inspired This Butter Chicken Recipe
Every month my book club gives me an excuse to dive into a new cuisine. This time it started with reading This American Woman by Zarna Garg.
The memoir is laugh-out-loud funny, heartfelt, and filled with stories that revolve around family, culture, and food. Since I was hosting book club, I naturally started experimenting with Indian-inspired dishes for the menu.
After testing several Indian dish recipes, this butter chicken became the clear winner.
It has everything I love in a dinner recipe. The sauce tastes like it simmered all day, but it's surprisingly simple to make. The chicken stays tender and juicy. And perhaps my favorite part? You end up with just enough leftovers to make my Garlic Naan Butter Chicken Pizza the next day.
Two meals from one prep session? Those are the recipes that earn a permanent spot in my dinner rotation.
Why This Butter Chicken Recipe Works
Build Around the Sauce.
- Many recipes focus on a lengthy yogurt marinade. Instead, this recipe puts the attention where it belongs: the butter chicken sauce.
- Softened onions, garlic, ginger, and serrano chile create the flavor foundation. Warm spices bloom in butter before tomato paste and water transform everything into a deeply concentrated sauce.
- The result tastes like it simmered for hours.
Tomato Paste Creates Intense Flavor
- Instead of relying on crushed tomatoes, we use a generous amount of tomato paste.
- Tomato paste brings concentrated tomato flavor, vibrant color, and bright acidity without making the sauce watery. It creates a richer, more restaurant-style consistency.
Broiled Chicken Mimics a Tandoor Oven
- Traditional butter chicken starts with tandoori chicken. Most home cooks don't have a tandoor oven sitting in the backyard, but your broiler can get surprisingly close.
- Coating the chicken thighs in yogurt allows the milk proteins and sugars to brown quickly under high heat. The result is beautifully charred chicken with smoky edges and incredible flavor.
Chicken Thighs Stay Tender
- Chicken thighs are almost impossible to dry out. Broiling them until they reach 175°F breaks down connective tissue and creates juicy, tender bites that hold up beautifully when stirred into the warm sauce.
What Are the Origins of Butter Chicken?
Butter chicken, also known as Murgh Makhani, originated in Delhi in the late 1940s.
Legend has it that cooks at the famous Moti Mahal, and iconic restaurant chain, were looking for a way to use leftover tandoori chicken. They simmered the chicken in a rich tomato-butter sauce enriched with cream and aromatic spices. The result was a dish that quickly became one of India's most beloved culinary exports.
Today, butter chicken is enjoyed around the world and has become one of the most recognizable Indian restaurant dishes.
What Does Butter Chicken Taste Like?
If you've never tried Indian butter chicken before, imagine a sauce that's rich and creamy but still bright and vibrant.
The butter and cream create a velvety texture while tomato paste provides gentle acidity and depth. Warm spices like garam masala, coriander, cumin, and black pepper add complexity without overwhelming heat.
This isn't a fiery curry. Instead, butter chicken delivers layers of savory, slightly sweet, aromatic flavor balanced by tender chunks of smoky, charred chicken.
It's comfort food with personality.
Key Ingredients for the Best Butter Chicken Sauce
- Garam Masala - Garam masala is the backbone of Indian butter chicken. Every blend is slightly different, but most include warming spices such as cinnamon, cardamom, cloves, cumin, coriander, and black pepper.
- Tomato Paste - This recipe uses tomato paste instead of canned tomatoes to create concentrated flavor and gorgeous color.
- Ground Coriander - contributes a subtle citrusy note that keeps the sauce from feeling too heavy.
- Fresh Ginger - Fresh ginger provides brightness and warmth.
- Serrano Chile brings gentle heat and complexity. Want more spice? Reserve the ribs and seeds, mince them finely, and add them along with the chile.
Best Chicken Cut for Butter Chicken
Boneless, skinless chicken thighs are my go-to choice for this butter chicken recipe. They stay tender and juicy under the high heat of the broiler and have a richer flavor that stands up beautifully to the bold butter chicken sauce.
One of the reasons I love using chicken thighs is that they're very forgiving. Even when cooked to a higher temperature, they remain moist and flavorful, making them perfect for recreating the charred edges traditionally achieved in a tandoor oven.
You can absolutely substitute boneless, skinless chicken breasts if that's what you have on hand. Just keep a close eye on them while broiling, as they cook more quickly and can dry out if overcooked. The finished dish will still be delicious, but chicken thighs deliver the juiciest texture and deepest flavor.
How to Make Butter Chicken Sauce
If you've ever wondered what makes butter chicken so irresistible, it all comes down to the sauce. Here is a summary, look to the recipe card for all ingredients and measurements.
Step 1 | Build the Foundation
We start by melting butter in a saucepan and cooking down plenty of onion, garlic, ginger, and serrano chile until everything is soft, fragrant, and just beginning to take on a little color. This is the flavor foundation, so don't rush it.
Step 2 | Bloom the spices
Next comes the spice parade. Garam masala, coriander, cumin, and black pepper get stirred into the vegetables and toasted for a few minutes. As soon as those spices hit the warm butter, your kitchen is going to smell amazing.
Now whisk in the tomato paste and water. I love using tomato paste here because it gives the sauce a deep tomato flavor and gorgeous color without making it watery. Let everything simmer together for a few minutes so the flavors can mingle.
Once the sauce comes off the heat, stir in the cream and blend until completely smooth and velvety. This step transforms the sauce from good to restaurant-worthy.
To finish, whisk in one last tablespoon of butter. It's a small touch, but it adds richness and gives the sauce that luxurious, silky texture that makes butter chicken so memorable.
The sauce is creamy and buttery, with layers of warm spice, bright tomato flavor, and just enough richness to make you want to swipe every last bit from the bowl with a piece of naan.
How to Use Oven for Butter Chicken
Instead of firing up a grill, we let the broiler do the heavy lifting. The recipe card will provide ingredients, measurements and cooking time, found at the bottom of the page.
Step 1 | Coat the Chicken Thighs in Yogurt
Start by preheating the broiler, then toss the chicken thighs with yogurt and salt in a large bowl. Don't be shy-use your hands to really work that yogurt into every nook and cranny of the chicken. You want every piece thoroughly coated. The yogurt not only helps keep the chicken moist and tender, but it also helps create those beautiful browned and charred bits that mimic the flavor of a traditional tandoor oven.
Next, line a baking sheet with foil for easy cleanup and set a wire rack on top. Arrange the chicken on the rack, leaving a little space between the pieces.
Step 2 | Broil the Chicken
Now we're going to broil. Yep, broil.
Place the chicken under a preheated broiler and cook until it's beautifully charred on both sides, flipping halfway through. The high heat creates those smoky, caramelized edges that give butter chicken its signature flavor.
Once the chicken is cooked through, use an instant-read thermometer to check for doneness. I aim for an internal temperature of 170°F for chicken thighs. Then let the chicken rest for about 5 minutes. This gives the juices time to redistribute so every bite stays juicy and tender.
Cut the chicken into bite-sized chunks and stir it into the warm butter sauce. Add a sprinkle of fresh cilantro, give everything a gentle stir, and dinner is ready.
The result is tender, smoky chicken coated in a rich, velvety butter chicken sauce that tastes like it came from your favorite Indian restaurant.
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Butter Chicken vs. Chicken Tikka Masala
These two dishes often get confused, but they're surprisingly different.
Butter Chicken
- Richer and creamier
- More buttery flavor
- Milder spice profile
- Slightly sweeter
- Silky, smooth sauce
Chicken Tikka Masala
- More tomato-forward
- Tangier and brighter
- Typically spicier
- Chunkier sauce
- Less cream and butter
If Chicken Tikka Masala is bold and energetic, Butter Chicken is smooth and luxurious.
What to Serve with Butter Chicken
- Garlic Naan. Perfect for soaking up every drop of that buttery sauce.
- Basmati Rice - The classic pairing.
- Raw Carrot Salad - A crisp carrot salad provides fresh contrast to the richness of the butter chicken. And it only takes 5 minutes to make!
Making Basmati rice for two people:
- Place ½ cup basmati rice in a fine-mesh strainer and rinse under cold water until the water runs mostly clear. This removes excess starch and helps keep the grains light and fluffy.
- In a small saucepan, combine the rinsed rice, ¾ cup water, and a pinch of salt. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and cook for 15 minutes without lifting the lid. Remove the saucepan from the heat and let the rice rest, still covered, for 10 minutes. This allows the steam to finish cooking the rice and keeps the grains tender.
- Fluff the rice gently with a fork. Sprinkle with 1 to 2 teaspoons rice vinegar, (optional) and fluff again to distribute the seasoning evenly. Taste and add a little more rice vinegar if desired.
The rice vinegar doesn't make the rice taste vinegary. Instead, it brightens the flavor and balances the richness of the butter chicken sauce. It's a small step that makes a big difference.
And don't forget to save those leftovers and make this Indian butter chicken naan pizza in 10 minutes for another weeknight meal that's every bit as satisfying as the first.
Because when one weeknight dinner for two turns into two great meals, that's a recipe worth keeping.
Common questions about this recipe
You've got questions... I've got answers! If you have a question about this recipe that isn't answered below, feel free to leave it in the comments, and I'll jump in there to help you out.
Traditionally, butter chicken is mild to moderately spicy. Add the serrano seeds and ribs if you'd like more heat.
Yes. Freeze the finished butter chicken in an airtight container for up to three months. Defrost in the refrigerator overnight and then gently rewarm in a sauce pan of medium-low heat.
You can, but chicken thighs produce juicier and more flavorful results.
Related
Looking for other chicken weeknight dinners for two recipes like this? Try these:
Butter Chicken Recipe for Two (Indian Butter Chicken)
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Equipment
Ingredients
- 2 tablespoons unsalted butter cut into 2 pieces and chilled, divided
- ½ small onion chopped fine
- 3 garlic cloves minced
- 2 teaspoons grated fresh ginger
- 2 teaspoons minced serrano chile
- 1 ½ teaspoons garam masala see note below for substitution
- ½ teaspoon ground coriander
- ¼ teaspoon ground cumin
- ¼ teaspoon pepper
- ¾ cup water
- ¼ cup tomato paste
- 1 ½ teaspoons sugar
- 1 teaspoon table salt divided
- ½ cup heavy cream
- 1 pound boneless skinless chicken thighs, trimmed
- ¼ cup plain Greek yogurt
- 1 ½ tablespoons chopped fresh cilantro divided, or you can use fresh chopped mint leaves.
Instructions
Butter Chicken Sauce
- Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the onion, garlic, ginger, and serrano chile. Cook, stirring frequently, until softened and the onion begins to brown, about 6 to 8 minutes.
- Stir in the garam masala, coriander, cumin, and black pepper. Cook until fragrant, about 3 minutes. Add the water and tomato paste, whisking until the tomato paste is completely incorporated and no lumps remain. Stir in the sugar and ½ teaspoon salt. Bring to a boil.
- Remove the saucepan from the heat and stir in the heavy cream. Using an immersion blender (or carefully transferring to a blender), blend until smooth and velvety, about 30 to 60 seconds. Return the sauce to a gentle simmer over medium heat and whisk in the remaining 1 tablespoon butter until melted and incorporated. Taste and adjust seasoning. Want to cut down the heat? Add some more sugar or a bit more cream. Remove from the heat, cover, and keep warm while you prepare the chicken.
Broil the Chicken Thighs
- Position an oven rack about 6 inches below the broiler element and preheat the broiler. Line a rimmed quarter baking sheet with aluminum foil for easy cleanup and place a wire rack on top.
- In a medium bowl, combine the chicken thighs, yogurt, and remaining ½ teaspoon salt. Use your hands to thoroughly coat every piece of chicken with the yogurt mixture. Arrange the chicken on the baking sheet rack in a single layer.
- Broil for 16 to 20 minutes, flipping halfway through cooking, until the chicken is nicely charred on both sides and reaches an internal temperature of 170°F to 175°F. Let the chicken rest for 5 minutes while you gently rewarm the butter chicken sauce over medium-low heat.
- Cut the chicken into bite-sized chunks and stir it into the warm sauce. Add 1 tablespoon of the cilantro and season with additional salt to taste.Transfer to a serving bowl and sprinkle with the remaining cilantro. Drizzle with a little extra cream if the spice is too much. Serve warm with basmati rice and naan, if desired.
Notes
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground cardamom
- 1 teaspoon black pepper
- ½ teaspoon cinnamon
- ¼ teaspoon cloves
Making Basmati rice for two people:
- Place ½ cup basmati rice in a fine-mesh strainer and rinse under cold water until the water runs mostly clear. This removes excess starch and helps keep the grains light and fluffy.
- In a small saucepan, combine the rinsed rice, ¾ cup water, and a pinch of salt. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and cook for 15 minutes without lifting the lid. Remove the saucepan from the heat and let the rice rest, still covered, for 10 minutes. This allows the steam to finish cooking the rice and keeps the grains tender.
- Fluff the rice gently with a fork. Sprinkle with 1 to 2 teaspoons rice vinegar and fluff again to distribute the seasoning evenly. Taste and add a little more rice vinegar if desired.
Your Notes, Tips and Tricks
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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