Easy Butter Chicken Recipe
Easy Butter Chicken Recipe is a easy Indian recipe that serves 4. 450 calories per serving. Recipe by Lake Geneva Country Meats on YouTube.
Prep: 8 min | Cook: 34 min | Total: 52 min
Cost: $12.21 total, $3.05 per serving
Ingredients
- 2 pounds Chicken Breast or Thighs (cubed, skinless, boneless)
- 1 teaspoon Salt (kosher or table salt)
- 0.5 teaspoon Black Pepper (freshly ground)
- 1 teaspoon Chili Powder
- 0.5 teaspoon Turmeric
- 1 teaspoon Garam Masala (for seasoning chicken)
- 3 tablespoons Unsalted Butter (divided; 2 tbsp for searing, 1 tbsp for finishing)
- 1 large Onion (diced)
- 2 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (grated)
- 1 teaspoon Garam Masala (for sauce)
- 0.5 teaspoon Chili Powder (for sauce)
- 1 teaspoon Ground Cumin
- 0.25 teaspoon Cayenne Pepper
- 0.25 teaspoon Ground Cinnamon
- 14 ounces Tomato Sauce (plain, no added herbs)
- 1 cup Heavy Cream
- 0.5 cup Water
- 2 tablespoons Fresh Cilantro (chopped, for garnish)
Instructions
Season the Chicken
In a bowl, combine the cubed chicken with salt, pepper, chili powder, turmeric, and garam masala. Toss until evenly coated.
Time: PT5M
Sear the Chicken
Melt 2 Tbsp butter in a large pot over medium‑high heat. Add the seasoned chicken and sear on all sides until lightly browned, about 7 minutes.
Time: PT7M
Temperature: medium‑high heat
Keep Chicken Warm
Transfer the seared chicken to a plate and cover loosely with foil to retain heat.
Time: PT1M
Sauté Onions
Add the remaining 1 Tbsp butter to the same pot. Add diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Time: PT5M
Temperature: medium heat
Add Aromatics and Spices
Stir in minced garlic, grated ginger, garam masala, chili powder, cumin, cayenne pepper, and cinnamon. Cook, stirring constantly, for 2 minutes until fragrant.
Time: PT2M
Temperature: medium heat
Incorporate Tomato Sauce
Pour in the 14 oz tomato sauce, mix well, and bring to a gentle simmer for 5 minutes.
Time: PT5M
Temperature: medium heat
Add Cream and Water
Stir in the heavy cream and ½ cup water. Return to a low simmer for 3 minutes, allowing the sauce to thicken slightly.
Time: PT3M
Temperature: low‑medium heat
Simmer Chicken in Sauce
Return the seared chicken to the pot, stir to combine, cover, and let simmer on low heat for 10 minutes so flavors meld.
Time: PT10M
Temperature: low heat
Finish with Butter
Uncover, add the remaining 1 Tbsp butter, and stir over low heat for 2 minutes until the butter melts and the sauce is glossy.
Time: PT2M
Temperature: low heat
Garnish and Serve
Sprinkle chopped cilantro over the butter chicken and serve immediately with steamed rice or naan.
Time: PT2M
Nutrition Facts
- Calories
- 450
- Protein
- 35 g
- Carbohydrates
- 12 g
- Fat
- 30 g
- Fiber
- 2 g
Dietary info: Gluten‑Free, High‑Protein
Allergens: Dairy (butter, cream)
Ingredient Substitutions
- Instead of Chicken Breast or Thighs: Turkey breast, Pork tenderloin
- Instead of Unsalted Butter: Ghee, Margarine
- Instead of Fresh Ginger: Ground ginger (1/4 tsp)
- Instead of Tomato Sauce: Crushed tomatoes
- Instead of Heavy Cream: Half-and-half (will be less rich)
- Instead of Fresh Cilantro: Parsley
Equipment Needed
- Large Pot
- Wooden Spoon or Spatula
- Cutting Board
- Chef's Knife
- Measuring Spoons
- Measuring Cup
- Microplane or Fine Grater (optional)
- Aluminum Foil
- Plate
- Small Bowl for Garnish (optional)
Critical Steps — Do Not Skip
- Searing the chicken to develop flavor
- Simmering the sauce without burning
- Adding heavy cream gently to prevent curdling
- Finishing with butter for richness
Chef Tips from the Video
- For an extra depth of flavor, use ghee instead of butter for the searing step
- Add a pinch of sugar if the tomato sauce is too acidic
- Serve with basmati rice cooked with a few cardamom pods for aromatic contrast
Troubleshooting
Sauce is too thick
Add a splash of water or extra broth and stir until desired consistency is reached
Sauce is watery
Continue to simmer uncovered for a few more minutes to reduce
Chicken is dry
Do not over‑cook; keep simmer time to 10 minutes and ensure the pot is covered
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days
Freezer: Freeze in a freezer‑safe container for up to 2 months
Room temperature: Do not leave at room temperature for more than 2 hours
Make-Ahead Tips
- Prepare the spice blend ahead of time and store in an airtight jar
- You can make the sauce up to the cream‑addition step, refrigerate, and reheat later
- Cooked chicken can be refrigerated for up to 3 days and reheated gently
Frequently Asked Questions
What is the cultural significance and history of Butter Chicken in Indian cuisine?
Butter Chicken, or Murgh Makhani, originated in Delhi in the 1950s when chefs blended leftover tandoori chicken with tomatoes, butter, and cream to create a rich, mildly spiced curry that quickly became a restaurant staple across India and the world.
What are the traditional regional variations of Butter Chicken in North Indian cuisine?
In Punjab, the sauce may be richer with added cashew paste, while in Lucknow it is often lighter with a touch of saffron. Some versions use yogurt instead of cream for a tangier profile.
How is authentic Butter Chicken traditionally served in Indian restaurants?
It is typically served hot, spooned over steamed basmati rice or with soft naan, and garnished with a sprinkle of fresh cilantro and a drizzle of butter for extra shine.
During which celebrations is Butter Chicken commonly prepared in Indian households?
Butter Chicken is a popular dish for festivals like Diwali and family gatherings such as weddings, because its creamy flavor appeals to a wide range of guests.
What makes Butter Chicken special within Indian cuisine?
Its balance of smoky char from the seared chicken, aromatic spices, and a velvety tomato‑cream sauce creates a comforting yet elegant dish that bridges street‑food flavors with restaurant luxury.
What are the most common mistakes to avoid when making Butter Chicken at home?
Over‑cooking the chicken, burning the spices, and adding cream at too high a heat can cause curdling. Follow the low‑heat steps and keep the simmer gentle for best results.
Why does this Butter Chicken recipe use butter and cream instead of yogurt?
Butter and heavy cream give the sauce a richer, smoother texture and a slightly sweet flavor that balances the spices, whereas yogurt would make the sauce tangier and potentially cause curdling if overheated.
Can I make Butter Chicken ahead of time and how should I store it?
Yes. Prepare the sauce up to the cream stage, cool, and refrigerate for up to 4 days. Reheat gently, add the cream and butter, then stir in the cooked chicken before serving.
What texture and appearance should I look for when the Butter Chicken is done?
The sauce should be glossy, thick enough to coat the back of a spoon, and the chicken pieces should be tender and coated in the creamy tomato sauce. A final swirl of butter adds a shiny finish.
What does the YouTube channel Lake Geneva Country Meats specialize in?
Lake Geneva Country Meats focuses on hearty, farm‑to‑table recipes that showcase quality meats, often blending classic American comfort food techniques with global flavors like this Indian Butter Chicken.
How does the YouTube channel Lake Geneva Country Meats' approach to Indian cooking differ from other Indian cooking channels?
Lake Geneva Country Meats emphasizes using locally sourced meats and straightforward, minimal‑ingredient methods, whereas many Indian channels rely on extensive spice mixes and traditional cooking vessels like tandoors.
Last updated: August 29, 2026
