This Easy Butter Chicken recipe features juicy, marinated chicken thighs and a slightly spicy tomato-cream sauce inspired by classic Indian flavors. The marinade comes together in minutes (especially if you've pre-made my Bulk Indian Spice Mix) and is even better after an optional overnight rest. The steps stay simple so you can easily have a bold, homemade dinner on the table in under an hour!
I've spent an (almost) absurd amount of time meticulously testing and tweaking this recipe to maximize flavor and minimize hands-on time. I dialed in a combination of pre-ground spices and the classic onion-garlic-ginger mix to get big, restaurant-style butter chicken flavor without spending your whole evening in the kitchen.
I also designed the workflow so the chicken cooks while the sauce simmers, resulting in a bold, flavorful dish with minimal hands-on effort that works with real weeknight schedules.
Craving more Butter Chicken flavor? Check out Butter Chicken Hot Wings with Yogurt Raita next for crispy, saucy goodness!
Why You'll Love This Recipe
I have obsessively tested this recipe to keep it weeknight-easy without losing the real butter chicken feel.
- Big, restaurant-style flavor with mostly pre-ground pantry spices
- Batch the Indian spice mix once, and future batches are even easier
- Chicken thighs stay juicy and forgiving
- Overnight marinade is recommended, but optional
- Streamlined workflow with minimal hands-on time
- Ready in about an hour for a real weeknight dinner with big flavor
Looking for something even quicker, but craving Indian-inspired flavors? Check out my Curry Chicken Salad with Rotisserie Chicken that's ready in under 20 minutes!
Easy Butter Chicken Quick Facts
- Active Prep Time: 15-20 min
- Optional Marinate Time: 30 min (minimum) - Overnight for best flavor/texture
- Cook Time: 30 min
- Total Time: 50 min (about 1 hr, not including optional marinade time)
- Servings: 6 generous servings (sauce-forward, best over rice)
- Flavor Profile: Bold, warmly spiced, buttery, tangy, creamy, and extra saucy
- Difficulty: Easy
Butter Chicken Components & Ingredients
This recipe has two simple parts: a quick yogurt-and-spice marinade for the chicken thighs, and a rich tomato-cream sauce built on the classic onion-garlic-ginger base.
Most of the "long" ingredient list is just pantry spices that pull double duty in both the marinade and the sauce. You can also make an optional batch of Indian spice mix once and use it for about 5 rounds of this butter chicken.
One note: the spice mix includes a small amount of hing (asafoetida) for extra savory depth, but it's optional. This is the hing (asafoetida) I use.
Chicken Thigh Marinade Ingredients
- Plain Yogurt - Tenderizes the chicken and adds a touch of authentic tanginess. Greek yogurt works too (thin with a splash of water if it's very thick).
- Indian Spice Mix - Make this mix of popular Indian spices ahead of time, and you'll have enough for about 5 rounds of this recipe. Details and measurements are provided in the recipe card below.
If you've got a pack of thighs to use up, don't miss my Teriyaki Chicken Thighs for another fast, high-flavor dinner.
Butter Chicken Sauce Ingredients
- Tomato sauce - Keeps things smooth, but not too watery. Crushed tomatoes can be substituted, but they contain more pulp, and it won't be as smooth.
- Dried fenugreek leaves (kasuri methi) - Added at the end of the simmer, and is critical for recreating that classic butter chicken flavor at home. Here's the dried fenugreek leaves (kasuri methi) I use.
Refer to the recipe card below for the complete list of ingredients and quantities.
Ultra-Easy Butter Chicken Substitutions
- Skip the Marinade: The yogurt-spice marinade adds tons of flavor and is strongly recommended, but you can skip it. Coat the chicken with oil and season well with salt plus a little of the spice mix (or curry powder), then bake/broil as directed.
- Curry Powder Option: If you don't want to batch the Indian spice mix, use an equal amount of curry powder (or your favorite store-bought Indian spice blend) anywhere the recipe calls for it.
- No-Fresh-Aromatics Shortcut: No onion/ginger/garlic? Use dried spices in the sauce: start with 2 teaspoon dried onion, ½ teaspoon ground ginger, and ½ teaspoon garlic powder. Flavor will be a bit less fresh, but it still works in a pinch.
Need more help with ingredient substitutions?
Ask AI for suggestions on how to substitute the ingredients in this recipe to make it even easier!
How to Make Easy Butter Chicken
Follow the steps below to make easy butter chicken with bold, restaurant-style flavor. The workflow is streamlined so the chicken bakes while the sauce simmers.
Step 1 - Marinate & Bake: Marinate the chicken thighs (overnight is best, but 30 minutes to 2 hours works well). Arrange on a wire rack over a foil-lined sheet pan and bake at 400°F for 20-25 minutes, until the thickest piece hits 165°F.
Step 2 - Start the Sauce: While the chicken bakes, melt 4 tablespoons of butter and sauté the onion and ginger for 5-6 minutes over medium-high heat until lightly browned. Add the garlic and cook for 30 seconds.
Step 3 - Bloom Spices: Stir in the spices and cook for 1-2 minutes until fragrant and deeper in color.
Step 4 - Add Tomato Sauce: Add 1 cup tomato sauce and cook for 2-3 minutes, stirring often, until it darkens slightly and thickens.
Step 5 - Blend: Let the mixture cool for a minute, then carefully blend until completely smooth (1-2 minutes). Vent the blender lid and cover with a towel so steam can escape (or open slowly if using a bullet-style blender). Add a splash more tomato sauce if needed to help it blend.
Step 6 - Add Remaining Tomato Sauce & Cream: Return the blended sauce base to the pan, and stir in the remaining tomato sauce and heavy cream until fully combined.
Step 7 - Thicken & Finish: Simmer for 3-5 minutes until slightly thickened. Stir in sugar, lemon juice, vinegar, remaining butter, and dried fenugreek leaves (kasuri methi). Reduce the heat to low and keep warm until the chicken is finished.
Step 8 - Broil Chicken: After baking to temp, move the pan to the upper rack and broil for 2-3 minutes until charred in spots. Watch closely so it doesn't burn.
Step 9 - Dice Chicken: Rest the chicken for a few minutes, then chop it into bite-sized pieces.
Step 10 - Add Chicken: Add the chicken to the finished sauce and simmer briefly to coat. Taste and adjust for salt and pepper.
Butter Chicken without naan should be a crime. Check out my recipe for Garlic Naan Bread with Herb Butter to complete the Indian restaurant experience!
Butter Chicken Pro-Tips
- Rough-chop the aromatics. Since the sauce gets blended, there's no need for fine knife work here. A quick rough chop is perfect, and you can even skip peeling the ginger if you want.
- Keep the pan hot. Medium-high heat is key for getting good color on the onion, ginger, and garlic, which builds deeper flavor fast. You're looking for a steady sizzle and fairly quick browning, not a gentle sweat or a scorch.
- Do not skip the dried fenugreek leaves (kasuri methi). This is the signature butter chicken finishing flavor and the quickest way to get that restaurant-style result at home.
- Hing/asafoetida is optional, but if you use it, start tiny (a pinch, about ⅛-1/4 teaspoon) because it's powerful.
- Balance at the end. Finish with a touch of sugar, two tablespoons of butter, and a small splash of white vinegar. It brightens the sauce and makes the flavors pop.
Storing, Freezing, & Reheating
- Refrigerate: Store cooled butter chicken in an airtight container in the fridge for up to 4 days. Store it separately from rice if possible, since rice soaks up the sauce and can dry it out.
- Freeze (highly recommended): This recipe freezes extremely well. Cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge, then reheat slowly on the stove.
- Reheating: Warm gently in a saucepan over low to medium-low heat, stirring often, until hot. Add a splash of water or cream if the sauce thickens too much. Microwave works too-use 50% power and stir every 30-45 seconds.
Butter Chicken FAQs
Overnight is best for maximum tenderness and flavor, but even 1-2 hours makes a noticeable difference. If you're in a rush, 30 minutes is still worth it.
Classic butter chicken is typically finished with heavy cream for that rich, smooth, restaurant-style sauce. Coconut milk works if you need dairy-free, but it will taste a bit more like a coconut-forward curry than classic butter chicken.
Dried fenugreek leaves (kasuri methi) are the biggest restaurant-style upgrade. They add that signature butter chicken aroma and flavor that's hard to replicate with other spices.
Yes-chicken thighs are ideal for butter chicken because they stay juicy, forgiving, and flavorful even with high heat. Breasts work too, but they're easier to overcook, especially with the bake-and-broil method.
The big ones are not browning the aromatics, not blooming the spices, and skipping the dried fenugreek leaves (kasuri methi)-all three can make the sauce taste flat. Also, don't boil the sauce hard after adding cream; keep it at a gentle simmer so it stays smooth instead of splitting.
Butter chicken (or murgh makhani) is usually smoother, richer, and more buttery/creamy with a gentler heat, and it's strongly associated with Delhi-style restaurant cooking. Chicken Tikka Masala typically uses tikka (charred/grilled chicken), and the sauce is often more tomato-forward, tangier, and spicier/smokier.
More Recipes Like Butter Chicken
If you liked this Easy Butter Chicken, try one of these Indian-inspired favorites next!
Did you make this Butter Chicken with Chicken Thighs?
Let me know how it turned out in the comments, and don't forget to leave a rating!
Recipe
Easy Butter Chicken with Chicken Thighs
Equipment
- Pestle and Mortar (or Spice Grinder - Only needed if using whole spices for the bulk Indian spice mix)
- Aluminum Foil
- Sheet pan and wire rack
- Large Skillet
- Blender (or Food Processor/Immersion Blender)
- Instant Read Digital Thermometer (Recommended)
Ingredients
Bulk Indian Spice Mix for Marinade (Yields About 5 Portions):
- 1 Tablespoon Coriander Seeds (or 2 Teaspoons ground)
- 1 Tablespoon Black Peppercorns (or 1 ½ Teaspoons ground)
- 1 Teaspoon Cumin Seeds (or ¾ Teaspoon ground)
- 1 Tablespoon Dried Fenugreek Leaves (Kasuri Methi)
- 1 Tablespoon Garam Masala
- 1 ½ Tablespoons Turmeric
- 1 Teaspoon Kashmiri Chili Powder (Substitute equal amount plain chili powder)
- ¼ Teaspoon Hing (Asafoetida) (Optional)
Yogurt-Spice Marinated Chicken Thighs:
- 4 Boneless Skinless Chicken Thighs (About 1 ½-2 lbs.)
- 1 Tablespoon Kosher Salt (Diamond Crystal preferred - Lower to ½ tablespoon if using Morton's.)
- 1 Tablespoon Bulk Indian Spice Mix (From above)
- ½ Cup Plain Whole-Milk Yogurt (Substitute Greek Yogurt)
- 2 Tablespoons Whole Milk
Butter Chicken Sauce:
- 6 Tablespoons Unsalted Butter (Divided)
- 1 Onion (Rough Chopped)
- 1 (2-inch) Knob Ginger (Rough Chopped)
- 4 Cloves Garlic (Rough Chopped)
- 1 ½ Teaspoon Garam Masala
- 1 Teaspoon Kashmiri Chili Powder (Substitute equal amount plain chili powder)
- 1 Teaspoon Kosher Salt (Plus more to taste)
- ½ Teaspoon Ground Cumin
- ½ Teaspoon Paprika
- ¼ Teaspoon Hing (Asafoetida) (Optional)
- 1-2 Pinches Cayenne (Optional)
- 3 Cups Tomato Sauce (Divided)
- 2 Cups Heavy Cream
- 1 ½ Teaspoon Sugar
- 1 Tablespoon Dried Fenugreek Leaves (Kasuri Methi) (Crushed)
- 1 Teaspoon White Vinegar
- Juice of ½ Lemon
Instructions
Timing Gameplan:
- Start baking the chicken first (this assumes it's already marinated-if you're marinating today, add at least 30 minutes of hands-off fridge time first; overnight is best). While it bakes, build and blend the sauce. Finish the sauce and keep it warm. Broil the chicken for quick char, then dice and simmer in the sauce for 1-2 minutes to finish.
Bulk Indian Spice Mix for Marinade:
- Add coriander seeds, black peppercorns, dried fenugreek leaves (kasuri methi) and cumin seeds to a blender or pestle and mortar, and grind into a fine powder. Add the garam masala, turmeric, Kashmiri chili powder, and optional hing (asafoetida), stirring to combine. This will make enough for about 5 batches of spice for the marinade. Reserve leftovers in an airtight container.Don’t want to batch it? Use 1 tablespoon curry powder in the marinade instead.
Yogurt-Spice Marinated Chicken:
- Season chicken thighs with salt. Whisk 1 tablespoon Bulk Indian Spice Mix with yogurt and milk until smooth, then coat the chicken. Cover and refrigerate at least 30 minutes, or up to overnight for best flavor and texture. You can also skip the marinade and bake the salted thighs right away if short on time.
Easy Butter Chicken:
- Preheat the oven to 400°F. Place the chicken on a wire rack in a foil-lined baking sheet. Bake for 20-25 minutes until 165°F internally. Immediately start the sauce while the chicken bakes (steps 2-6 below).
- While the chicken bakes: Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the onion and ginger, and cook for 5-6 minutes, stirring frequently until golden brown. Add the garlic and saute 30 seconds.
- Add garam masala, Kashmiri chili powder, kosher salt, ground cumin, paprika, optional hing (asafoetida), and cayenne. Cook for 1-2 minutes until very fragrant, and the colors deepen.
- Add 1 cup tomato sauce to the skillet (turn down the heat to prevent spitting/sputtering), cook 2-3 minutes, stirring to combine.
- Carefully blend for 1-2 minutes until very smooth. Return the blended sauce to the pan, and stir in the remaining tomato sauce and heavy cream. Simmer for 3-5 minutes until slightly thickened.
- Stir in the sugar, lemon juice, white vinegar, remaining butter, and dried fenugreek leaves (kasuri methi). Reduce the heat to low and keep warm while the chicken finishes cooking.
- Once the chicken reaches temperature, transfer to the top position of the oven and broil on high for 2-3 minutes until lightly charred (watch closely). Remove and allow to cool slightly. Dice into bite-sized pieces and transfer to the sauce. Stir and simmer the sauce to evenly coat.
- Serve over basmati rice and garnish with fresh cilantro. Serve with a side of garlic naan bread, and enjoy!
Notes
- Don't skip dried fenugreek (kasuri methi)-it's the signature butter chicken finish.
- While making the sauce, keep the pan at medium-high heat so the onion/ginger/garlic brown and the spices bloom quickly for deeper flavor.
- If doubling this recipe, don't fully double the heavy cream; 3 ¾ cups are perfect.
- This recipe is a fantastic make-ahead option. Just cool, freeze, thaw, then reheat.
- 2 Cups Basmati Rice
- 2 Cups Water
- 2 Tablespoons Butter
- 2 Pinches Kosher Salt
- 2 Pinches Whole Cumin Seeds (Optional)
- Rinse the rice until the water runs mostly clear, then drain well.
- Add rice + water + butter + salt (and cumin if using) to the Instant Pot. Seal lid.
- Pressure Cook (Manual/High) for 8 minutes.
- Natural release for 8 minutes, then quick release remaining pressure.
- Fluff with a fork, close the lid, and rest 8 minutes more to finish steaming. Season to taste.
Jarred says
This butter chicken recipe is out of this world!
I have had a hard time finding a butter chicken recipie that is full of deep flavor and dosnt have me in the kitchen all day, this is it!
Highly recommend doing the chicken marinade, absolutely made the dish pop! The spice mix is a little bit of work up front but gets you five batches of the recipie and will be a major time savor for putting this on the table through the week. So glad I came across this one!