Skip the takeout and prepare this simple, comforting Butter Chicken at home. This beginner-friendly recipe comes with clear, step-by-step photos and can be ready in about 30 minutes—no marinating or grilling required.
Butter Chicken, also known as Murgh Makhani, is a beloved Indian dish of tender chicken in a rich, creamy tomato sauce seasoned with warming spices. While traditional versions often include marinating and grilling, this streamlined one-pan variation captures the same comforting flavors using a few straightforward ingredients: chicken, tomatoes, spices, yogurt, and butter.
This one-pan Butter Chicken brightens dinner without adding a lot of extra work. The method is simplified so it fits weeknight schedules: measure ingredients, sauté aromatics, simmer the chicken in sauce, then stir in cream and yogurt for a velvety finish. Use boneless, skinless chicken thighs for juicier results, or breasts if you prefer. Either way, the result is flavorful and family-friendly.
What you’ll love about this recipe:
- One Pan – Made in a single skillet with minimal prep and easy cleanup.
- Healthy – Lean chicken simmers in a lightly spiced tomato-cream sauce for a satisfying, balanced meal.
- Easy – Beginner-friendly instructions and simple ingredients make this a reliable weeknight dish.
Ingredients for Butter Chicken
Below is a concise ingredient overview for this one-pan Butter Chicken. For the complete printable recipe see the recipe card further down.
- Chicken: 1½ lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces.
- Produce: ½ medium onion, 1 tablespoon fresh minced ginger, 3 garlic cloves, and 1 tablespoon lime juice.
- Spices: 1 tsp turmeric, 2 tsp garam masala, 2 tsp smoked paprika, and ¼ tsp salt (adjust if using standard tomato sauce).
- Tomato Sauce: 8 oz low-sodium tomato sauce (regular works if you reduce added salt).
- Dairy: ½ cup heavy cream and ½ cup plain Greek yogurt for a creamy, tangy finish; coconut milk can be substituted if desired.
- Fat: 2 tbsp unsalted butter to sauté the aromatics and add richness.
How to Make Butter Chicken
The technique for this Butter Chicken is straightforward and well suited to cooks of every level. The whole dish cooks in one skillet so it’s fast and practical.
Sauté the Onions
Start by melting the butter in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3–4 minutes. Taking a moment to prep and measure ingredients before you begin will keep the process smooth.
Add Ginger, Garlic, and Spices
Stir in the minced ginger and garlic and cook for about 30 seconds until aromatic—avoid browning the garlic. Add the turmeric, garam masala, smoked paprika, and salt, and cook another 30 seconds to bloom the spices.
Lime Juice, Chicken, and Tomato Sauce
Add the lime juice, chicken pieces, and tomato sauce to the skillet. Stir to combine, cover, and simmer for 6–7 minutes or until the chicken is cooked through. Cooking time depends on the size of your pieces; aim for an internal temperature of 165°F (74°C).
Add Heavy Cream and Yogurt
Whisk in the heavy cream and Greek yogurt until the sauce is smooth and uniform. Allow the mixture to simmer for about 5 minutes, stirring occasionally, until heated through and slightly thickened. Taste and adjust salt as needed.
Serve
Garnish with fresh cilantro or parsley and serve the Butter Chicken with warm naan or steamed basmati rice. For lower-carb options, serve with cauliflower rice or a crisp green salad. This creamy, mildly spiced dish is popular with both adults and children.
How to Store Chicken
- Store: Refrigerate leftovers in an airtight container for up to 3 days. Because of the tomato acidity, longer storage is not recommended for best quality.
- Reheat: Microwave in 30-second increments until warm, or reheat on the stovetop over medium-low heat, covered, until heated through.
- Freeze: Cool completely before transferring to a freezer-safe bag or container. This dish freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
Butter Chicken FAQ
Both boneless, skinless chicken breasts and thighs work well. Thighs are a bit more forgiving and remain juicier if you prefer that texture.
This is a shortcut, weeknight-friendly version. Traditional Butter Chicken typically involves marinating and grilling, but this simplified method still delivers a rich, flavorful result.
Yes—this recipe is naturally gluten-free. Be mindful of store-bought sauces or packaged ingredients that may contain gluten.
Butter Chicken is generally milder, sweeter, and creamier. Chicken Tikka Masala often uses additional spices like cumin, coriander, and cayenne for a spicier profile. Both are creamy tomato-based curries but differ in heat and seasoning balance.
Other Chicken Recipes
- Chicken with Bacon Cream Sauce: a one-pan dish featuring pan-seared chicken in a creamy bacon sauce.
- Buffalo Chicken Tenders: crispy chicken tenders tossed in tangy buffalo sauce for a crowd-pleasing appetizer or meal.
- Marry Me Chicken Soup: a comforting soup with sun-dried tomato, garlic, and parmesan—simple but impressive.
- Easy Asian Chicken Lettuce Wraps: ground chicken simmered in a savory Asian-style sauce, served in crisp lettuce leaves for a light, quick meal.
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Butter Chicken
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Ingredients
- 2 tbsp unsalted butter
- ½ medium onion diced
- 1 tbsp fresh minced ginger
- 3 garlic cloves minced
- 1 tsp turmeric
- 2 tsp garam masala
- 2 tsp smoked paprika
- ¼ tsp salt
- 1 ½ lbs chicken breasts or thighs cubed
- 8 oz low sodium tomato sauce
- 1 tbsp lime juice
- ½ cup heavy cream
- ½ cup plain greek yogurt
Instructions
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Heat butter over medium heat in a large skillet. Add the onion and saute until translucent, about 3-4 minutes.
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Add the minced ginger and garlic, and saute for 30 seconds more until fragrant.
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Add the spices and cook for about 30 more seconds until fragrant.
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Add the lime juice, chicken, and tomato sauce, cover, and cook for 6-7 minutes until the chicken is cooked through.
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Whisk in the heavy cream and yogurt, and simmer for about 5 minutes, stirring occasionally until everything is well combined and the sauce is hot. Garnish with cilantro or parsley, and serve over rice or with naan!
Notes
- Regular tomato sauce can be used, but skip or reduce the added ¼ tsp salt because many jarred sauces are already quite salty. Adjust seasoning to taste.
- Either chicken thighs or breasts work—use boneless, skinless pieces that are raw at the start for best results.
Net carbs 6.1 g per serving