This Easy Indian Butter Chicken is incredibly creamy, packed with rich flavors, and perfect for a comforting meal. It’s a low-carb recipe with authentic Indian spices, making it a fantastic dish to enjoy all year round. Serve it over rice or with warm naan for a restaurant-style experience at home.
What Makes This Recipe Special?
- Restaurant-style taste: Enjoy the authentic flavors of Murgh Makhani in the comfort of your home.
- Easy to make: This recipe simplifies traditional butter chicken while keeping its bold taste.
- Healthier version: Made with coconut cream instead of heavy cream, making it dairy-free and keto-friendly.
- Kid-approved: Even picky eaters will love this dish, and leftovers are always a hit!
Ingredients for Butter Chicken
Chicken Marinade:
- 1½ tbsp Extra Virgin Olive Oil (or coconut oil)
- 1 tsp Garlic Powder
- 2 tsp Garam Masala
- 1 tsp Ground Cumin
- 1 tsp Chili Powder
- 1 tsp Kosher Salt
- 2 lbs Boneless, Skinless Chicken Thighs (or chicken breasts), cut into 1-inch chunks
Butter Chicken Sauce:
- 3 tbsp Clarified Butter (divided)
- 1 Yellow Onion (diced)
- 3 Garlic Cloves (minced)
- 1 tbsp Garam Masala
- 1 tbsp Grated Fresh Ginger
- 1 tsp Chili Powder
- 1 tsp Ground Coriander
- ½ tsp Cayenne Pepper
- 14 oz Tomato Sauce (or tomato puree)
- 1½ cup Coconut Cream (well stirred)
- Salt and Black Pepper (to taste)
- Fresh Cilantro (for garnish)
How to Make Butter Chicken
- Marinate the Chicken: In a large bowl, mix olive oil, garlic powder, garam masala, cumin, chili powder, and salt. Add chicken pieces and coat evenly. Cover and refrigerate for at least 6 hours (or up to 24 hours for best results).
- Cook the Chicken: Heat 2 tbsp of clarified butter in a large skillet over medium-high heat. Add the marinated chicken in a single layer, leaving excess marinade behind. Brown on all sides and transfer to a plate.
- Prepare the Sauce: Add another tbsp of clarified butter to the skillet. Lower heat to medium and sauté onions, garlic, garam masala, ginger, chili powder, coriander, and cayenne for about 45 seconds. Stir in tomato sauce and simmer for 5 minutes.
- Simmer the Chicken: Add coconut cream to the sauce and return to a simmer. Place the browned chicken back into the skillet with any juices. Let it simmer for 10-15 minutes until the chicken is tender and fully cooked.
- Garnish & Serve: Season with salt and black pepper to taste. Sprinkle with fresh cilantro and serve hot over rice or with naan.
What to Serve with Butter Chicken
- Homemade Garlic Naan
- White or Brown Rice
- Cilantro Lime Rice
- Cauliflower Rice (for a low-carb option)
- Cooked Quinoa
Tips & Substitutions
- Marination: For the best flavor, marinate the chicken for at least 6 hours.
- Butter Alternative: Use ghee or coconut oil for a dairy-free version.
- Cream Choices: Use heavy cream for a richer texture, or low-fat cream for a lighter version.
- Thicker Sauce: Add a small amount of flour if you prefer a thicker consistency.
FAQs
- Is Butter Chicken Keto? Yes! This version with coconut cream keeps it low-carb.
- What’s the Difference Between Butter Chicken and Tikka Masala? Butter chicken has a creamier, milder sauce, while tikka masala is spicier and tomato-based.
- What is Butter Chicken Sauce Made Of? It’s a blend of butter, tomatoes, Indian spices, and cream or coconut cream.
Storing & Reheating
- Refrigeration: Store leftovers in an airtight container for up to 5 days.
- Freezing: Freeze for up to 3 months in a freezer-safe container.
- Reheating: Warm on the stovetop over medium heat or microwave until heated through.
More Chicken Recipes You’ll Love
- Grilled Chicken with Mango Avocado Salsa
- Keto Creamy Italian Chicken Skillet
- Easy Orange Chicken Stir Fry
- Spinach and Cheese Stuffed Chicken Breast
- Air Fryer Chicken Parmesan
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