Easy Butter Chicken (30 Minute Recipe!)

Since making this easy butter chicken recipe, I’ve stopped ordering takeout. My family likes this better than the murgh makhani we used to order, and dinner is on the table in only 30 minutes!

A bowl of white rice topped with rich orange butter chicken curry and tender chicken pieces, garnished with cilantro, served with naan bread on the side. - 1

This is my go-to butter chicken recipe that I’ve tested (and loved) more times than I can count! Creamy, rich, and full of flavor—it’s always a hit served over fluffy rice with warm naan to soak up every last bit of that dreamy sauce.

This easy butter chicken recipe has been my go-to for years. My family asks me to make it regularly, and when I serve it to friends, they always ask for the recipe.

My trick for making the smoothest, creamiest sauce is to pull out the blender. Bonus: you can roughly chop the onions and garlic rather than spending ages finely mincing them.

And if you love using your slow cooker, make sure to check out our crockpot butter chicken!

Key ingredients for butter chicken

Onions, ginger, and garlic – This dynamic trio is the base of the masala.
Tomatoes – Reach for a can of tomatoes unless it’s tomato season.
Chicken – You can use breasts or thighs.
Cream – Whipping cream will give you the most authentic taste, but yogurt and coconut milk make good substitutes.
Almond butter – This thickens the curry and adds a wonderful flavor.
Sugar— Butter chicken needs some sweetness, and I like to use coconut sugar as it has a slightly malty flavor that goes well with reicpe. You could use brown or granulated sugar instead if you’d like.
Spices – I like garam masala , turmeric, coriander, cumin, chili powder, and cardamom. If you’re missing one, don’t fret; the curry will still taste delicious.

You’ll also want to put on a pot of basmati rice !

A saucepan filled with creamy orange butter chicken curry, garnished with chopped herbs, with a black spatula resting inside. Fragrant rice and naan accompany the classic butter chicken dish, partially visible beside the pan. - 2

I’ve cooked this butter chicken more times than I can count, and it’s hands-down one of my most reliable recipes. Every time I simmer the sauce and stir in the tender chicken, the kitchen smells amazing—and the results are always restaurant-worthy!

A bowl of white rice topped with orange butter chicken curry, garnished with chopped herbs, and served with a piece of naan bread. - 3

I’ll often make a double batch of this curry-half for now and half to freeze. Warming up this butter chicken and enjoying a super-easy, yet uber-delicious, dinner with my family after a long day is seriously the best!

What makes this recipe easy?

I’ve been making versions of this recipe for many years, so I’ve had ample opportunities to refine the method. My butter chicken recipe is straightforward to make, but still every bit as delicious as what you’ll find at your favorite restaurant. I simplify the traditional recipe in two ways:

Cook the chicken in the sauce. Rather than marinating and then sauteeing the chicken (which is unnecessary with such a flavorful sauce), I cook it right in the sauce. This allows the chicken to poach gently, keeping it very tender.
Simmer the sauce. Since I cook the sauce and chicken together, you get to skip the time most recipes take to simmer the sauce by itself: two birds, one stone, same result.

How to make butter chicken

Over the years, I’ve refined the method for making this recipe to make it very simple. Here’s what to do:

Cook the onions, garlic, and ginger until deliciously caramelized. You’re going for a dark brown and ultra-flavorful here.
Add the spices and tomatoes, and let them cook for a moment to release their flavors. Then, blend the sauce until smooth.
Now, cook the chicken in the sauce so it’s flavorful and tender.

That’s it! You’ve just made your favorite Indian curry!

A bowl of white rice topped with creamy butter chicken curry and garnished with cilantro, served with a piece of naan bread on the side. - 4

Fluffy basmati rice and chewy naan bread are my go-to sides. If I feel like a veggie side, I usually make something crunchy, like mycreamy cucumber salad.

Tips for making this easy butter chicken recipe

Brown the onions well. They add the most amazing flavor and contribute to the sweetness of the curry.
When the onions are browning, add all the spices to a small bowl. This will make it quick and easy for you to add the spices once the onions are brown.
If you’re serving this with rice, you can start the rice first . It will finish cooking before the butter chicken is ready, but you can remove it from the heat and set it aside until everything else is done.

Store, freeze, and reheat

Store: Leftovers taste amazing, so you may want to make a double batch. Let them cool, then store them in a sealed container in the fridge for up to 4 days.

Freeze: Butter chicken freezes excellently, making it an excellent option for a freezer meal. I often make a double batch and put leftovers in the freezer. It’s better and easier than takeout. I love these big reusable Stasher Bags for freezing leftovers. It will keep for at least 3 months in the freezer.

Reheat: I like to reheat curry in a pot over medium-low heat, but you can also reheat it in the microwave.

A bowl of white rice topped with orange butter chicken curry, garnished with chopped herbs, and served with a piece of naan bread. - 5

Easy Butter Chicken (30 minute recipe!)

Ingredients

The Curry

▢ 2 tablespoons butter (see notes)
▢ 2 yellow onions (roughly chopped)
▢ 3 tablespoons chopped ginger
▢ 6 cloves garlic (crushed)
▢ 28 ounce can of crushed or diced tomatoes
▢ 1 lb chicken breasts or thighs (cut into bite-sized pieces)
▢ 1 cup water
▢ ½ cup whipping cream (plain yogurt or coconut milk)
▢ 2 tablespoons almond butter (see notes)
▢ 2-4 tablespoons coconut sugar (can sub brown sugar)
▢ Sea salt (to taste – I like about 2 teaspoons)
▢ Cilantro (to serve)

The Spices

▢ 1 tablespoon garam masala
▢ 1 teaspoon ground turmeric
▢ 1 teaspoon ground coriander
▢ 1 teaspoon ground cumin
▢ 1 teaspoon chili powder
▢ 4 cardamom pods (seeds only – discard the pods)

Instructions

Heat the butter in a large-sized frying pan over medium-high heat. Add the onion, ginger, and garlic and cook for about 8-10 minutes, until well-browned, reducing the heat if necessary. 2 tablespoons butter, 2 yellow onions, 3 tablespoons chopped ginger, 6 cloves garlic
While the onion cooks, place the spices in a small bowl. 1 tablespoon garam masala , 1 teaspoon ground turmeric, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon chili powder, 4 cardamom pods
Add the spices to the pan and cook for 1 minute to remove their raw flavor. Pour the can of tomatoes into the pan and scrape the bottom to remove any bits that are stuck to the pan. 28 ounce can of crushed or diced tomatoes
Transfer the sauce to a blender and blend on high until smooth.
Return the sauce to the pan, add the chicken and water, and bring the sauce to a simmer. Reduce the heat to medium-low, cover the pan, and let the chicken cook for 10 minutes, until it is fully cooked. 1 lb chicken breasts or thighs, 1 cup water
Stir in the cream, almond butter, and coconut sugar. Season to taste with sea salt. ½ cup whipping cream, 2 tablespoons almond butter, 2-4 tablespoons coconut sugar, Sea salt
Serve with rice (and if you have it, naan) with some cilantro on top. Cilantro

Equipment

Notes

Nutrition

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .

A bowl of white rice topped with orange butter chicken curry, garnished with chopped herbs, and served with a piece of naan bread. - 7

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A pan of creamy orange butter chicken sauce with chunks, garnished with chopped herbs and stirred with a black spatula. - 8

A bowl of white rice topped with orange butter chicken curry, chunks of tender chicken, a piece of naan bread, and a fork, with chopped herbs and extra naan on the side. - 9

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A bowl of white rice topped with orange butter chicken curry, garnished with chopped herbs, and served with a piece of naan bread. - 10