Butter Chicken: A Beginner-Friendly Classic That Feels Like a Hug in a Bowl

The first time I tasted butter chicken, I was in college, homesick and tired, and it came in a small takeout box from a local Indian restaurant. I remember the moment vividly—not just because of the delicious blend of spices, but because it felt like something I could learn to make myself, even with my very limited cooking skills. A few months later, I did just that. Surprisingly, it wasn’t the intimidating culinary feat I feared. In fact, it became one of the first real meals I learned to cook.

Print

Butter chicken, or murgh makhani, is an Indian classic known for its creamy tomato-based sauce, tender chicken, and warm spices. What makes it ideal for beginners is its flexibility. It’s forgiving. A little extra cream? No problem. Forgot to marinate overnight? Still good. And it’s a dish that tastes like you’ve been cooking for hours—even if it comes together in just one.

This version is simple, relatively quick, and packed with flavor. It’s also customizable and works well for weeknight dinners or casual gatherings. Best of all, it builds confidence in the kitchen, one fragrant step at a time.

Ingredients and Preparation

Here’s what you’ll need to make butter chicken. The ingredients are common, and many are pantry staples. Alternative options are included to suit what you may already have on hand.

For the Chicken Marinade

• 1 ½ pounds (about 700g) boneless, skinless chicken thighs or breasts, cut into bite-sized chunks
• ¾ cup plain Greek yogurt (or regular plain yogurt)
• 1 tablespoon lemon juice
• 1 tablespoon ground cumin
• 1 tablespoon garam masala
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon chili powder or paprika (for less heat)
• 1 teaspoon salt

Alternative Ingredients:

• Chicken thighs are preferred for tenderness, but breasts work just fine
• If you don’t have garam masala, mix equal parts ground cumin, coriander, cinnamon, and black pepper

For the Sauce

• 2 tablespoons unsalted butter (or ghee if available)
• 1 tablespoon neutral oil (like canola or vegetable)
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated or minced
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons garam masala
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 1 ½ teaspoons salt (or to taste)
• 1 can (14 oz) crushed tomatoes
• 1 cup heavy cream (or full-fat coconut milk for a dairy-free option)
• 1 tablespoon sugar (optional, to balance acidity)
• Fresh cilantro, chopped (for garnish)

Optional Protein Substitutes:

• Beef cubes (pre-cooked or seared) can be used instead of chicken
• For a vegetarian version, try paneer or chickpeas

Before You Begin

• Marinate the chicken at least 30 minutes in the fridge. Overnight is ideal but not required.
• Prepare and measure your spices before starting to cook for smoother execution.

Step-by-Step Instructions

This recipe breaks down into two main parts: marinating/cooking the chicken and preparing the sauce.

1. Marinate the Chicken

In a large bowl, mix together the yogurt, lemon juice, and all the marinade spices. Add the chicken pieces and toss to coat evenly. Cover and refrigerate for at least 30 minutes (overnight if possible). The yogurt tenderizes the chicken and infuses it with flavor.

2. Cook the Chicken

Heat a large pan or skillet over medium-high heat. Add a tablespoon of oil. Cook the marinated chicken in batches, about 4–5 minutes per side, until browned and mostly cooked through. You don’t need to cook it fully here—it will finish in the sauce.

Tip: Avoid overcrowding the pan to get a good sear on the chicken. Cook in two batches if needed.

Once browned, transfer the chicken to a plate and set aside.

3. Make the Sauce

In the same pan, reduce heat to medium. Add the butter and let it melt. Add the chopped onion and sauté until soft and golden, about 5–7 minutes.

Stir in the garlic and ginger and cook for 1 minute until fragrant. Then add the ground spices (cumin, garam masala, paprika, coriander, and salt). Cook the spices for 30 seconds to bloom their flavor.

4. Add Tomatoes and Simmer

Pour in the crushed tomatoes. Stir well and bring to a simmer. Let it cook uncovered for 10–15 minutes, stirring occasionally, until the sauce thickens slightly and the raw tomato flavor mellows.

5. Blend (Optional for Smooth Sauce)

If you prefer a smoother sauce, you can transfer the mixture to a blender or use an immersion blender directly in the pan. This step isn’t required but adds a more velvety texture.

6. Finish the Sauce

Return the blended sauce (if blended) to the pan. Stir in the cream and sugar (if using). Add the partially cooked chicken pieces and simmer everything together for 10–15 minutes, or until the chicken is cooked through and tender.

Taste and adjust seasoning as needed. You may want more salt, a splash of cream, or a pinch of chili powder for extra heat.

7. Serve and Garnish

Turn off the heat and sprinkle chopped cilantro on top. Serve hot.

Beginner Tips and Notes

• Chicken Cooking Clues: To check if chicken is done, cut a piece open—it should be opaque with no pink inside. A meat thermometer should read 165°F (74°C).
• Avoid Overcooking: Once the sauce is simmering with the chicken, keep it on low heat to avoid drying out the meat.
• Too Spicy? Stir in more cream or a splash of milk to mellow the flavor.
• Too Thick? Add a little water or chicken broth to thin the sauce if needed.
• Burning Spices? Add a splash of water to the pan if the spices stick too quickly after being added.

Efficient Prep Tip: While the chicken is marinating, chop your onions, garlic, and ginger. Have your spices measured and ready to go in small bowls or ramekins to save time and stress once the pan heats up.

Tool Substitutes:

• No grater for ginger? Use a sharp knife and mince finely.
• No blender? Skip the blending step—the sauce will still be delicious.

Serving Suggestions

Butter chicken is typically served with:

• Basmati Rice – its long grains and fluffy texture are perfect for soaking up the sauce
• Naan Bread – soft and chewy, ideal for scooping up bites
• Roti or Chapati – lighter alternatives to naan
• Cucumber Raita – a cooling yogurt-based side dish with grated cucumber and mint
• Steamed Vegetables – such as green beans, carrots, or peas for added nutrients

Storage Tips:
Butter chicken stores well and often tastes even better the next day. Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave. You can also freeze it for up to 2 months—just cool it completely before freezing.

Engagement Features

Butter chicken is more than a recipe—it’s a stepping stone into flavorful cooking. If you’ve never cooked with spices like garam masala or turmeric, this dish is a great introduction. The steps are straightforward, the ingredients are easy to find, and the final dish is impressively delicious.

Whether you’re cooking for one, feeding family, or prepping for leftovers, butter chicken delivers. Try it, tweak it, make it your own. And if you do, share your experience. Did you add your own twist? Use beef instead of chicken? Serve it with something unexpected?

Let us know in the comments how it turned out or what you learned along the way. Every great home cook starts with one great recipe. Maybe this is yours.