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Simple Butter Chicken Recipe (Murgh Makhan)

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Updated: · Published: by

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Servings 4 servings
Prep 15 minutes
Cook 40 minutes

Simple Butter Chicken Recipe is one of those comforting dinners that feels a little special without being fussy. Tender pieces of chicken bake in a creamy, buttery tomato sauce that is gently spiced and rich in flavor. It is the kind of meal that makes your kitchen smell amazing and has everyone asking when dinner will be ready.

A wooden bowl with basmati rice and butter chicken topped with a drizzle of yogurt and chopped cilantro.

For specifics on the recipe, use the table of contents to click on sections of the recipe.

I love our version of Butter Chicken because the oven does most of the work. The chicken is quickly seared in a skillet to lock in the flavors of the butter chicken marinade. Then everything goes in the oven to bake. It is a great option for busy weeknights, but it also feels impressive enough for company when served with fluffy rice or warm naan.

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Why you'll love Easy Butter Chicken

  • Baking Butter Chicken is less hands-on cooking.
  • The sauce is rich, creamy, and packed with warm spices.
  • Easy enough for a weeknight but special enough for guests.
  • Perfect for meal prep, and leftovers taste even better.

Ingredients to make Indian Butter Chicken

INGREDIENTS WITH TEXT OVERLAY TO MAKE BUTTER CHICKEN
  • Boneless, skinless chicken thighs or breasts: I prefer using Chicken thighs because they stay juicy, chicken breasts will work.
  • Plain yogurt: The yogurt will tenderize the chicken.
  • Lemon juice: The juice adds acidity to complement the spices.
  • Spices: Garam masala is a classic Indian spice that is a must for making this Butter Chicken Recipe. Ground Cumin and Turmeric add an earthy flavor. Chili powder adds spice.
  • Aromatics: Fresh ginger, fresh garlic cloves, and yellow onions enhance the flavors.
  • Unsalted Butter and Heavy Cream: Add creaminess to the sauce
  • Tomato Puree
  • White Granulated Sugar and Salt: They enhance the flavors in the sauce.
  • Heavy cream: Adds a creamy and silky texture to the sauce.
  • Fresh cilantro: a garnish

Kitchen tools for the Best Butter Chicken

  • Stainless steel mixing bowls
  • Measuring spoons and cups
  • Cutting board
  • Knife
  • Juicer
  • Oven-proof skillet or baking dish

How to make Easy Butter Chicken

This is an overview of the recipe. The full instructions are below in the recipe card.

Marinade for Butter Chicken

A white bowl with boneless chicken thighs in a butter chicken marinade with yogurt and spices.
  1. In a large bowl, combine the chicken, yogurt, lemon juice, garam masala, cumin, turmeric, chili powder, and salt. Cover, marinate for at least 30 minutes or overnight.

How to make Butter Chicken Sauce

An oven safe skillet with sauteed onions for butter chicken.
  1. Melt the butter. Add onions and cook for 6 to 8 minutes, stirring often, until soft and lightly golden.
An oven safe skillet with onions and tomato puree for butter chicken sauce.
  1. Stir in the garlic and ginger and cook for about 1 minute until fragrant. Add the diced tomato, sugar, chili powder, cumin, and garam masala.
An Indian butter chicken sauce simmering in an oven safe pan.
  1. Simmer the sauce for 5 minutes.
An oven safe saute pan with chicken thighs in an Indian butter sauce.
  1. Add the marinated chicken pieces to the sauce.
An Indian butter chicken with heavy cream added to the sauce.
  1. Pour in the heavy cream. Gently stir to combine. Cover the skillet with a lid or aluminum.
Chicken thighs in a cream butter sauce for the Indian dish butter chicken.
  1. Transfer to the preheated oven, bake for 25 to 30 minutes, or until chicken is cooked through and reaches an internal temperature of 165°F.
Indian inspired butter chicken recipe in a saute pan with a bowl of basmati rice and butter chicken behind the pan.

Make-ahead, storage, and freezer tips

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Make Ahead: You can marinate the chicken up to 24 hours in advance and keep it refrigerated until ready to cook.

Freezing: Freeze the cooked chicken and sauce in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

Eileen's Tips for the best Baked Butter Chicken

  • Chicken thighs are a bit easier to use than chicken breasts. They retain their juices and do not dry out as easily as chicken breasts.
  • Marinating the chicken overnight gives the best flavor and tenderness.
  • Bake the dish covered so the chicken stays moist.
  • If the sauce thickens too much, add a splash of cream or milk when reheating.
  • Adjust the chili powder to control the heat level.

Variations for Butter Chicken

Want to change up this recipe?

  • Protein: Shrimp, tofu, or even turkey all make for delicious protein options for this recipe.
  • Dairy-free: Swap heavy cream for coconut milk to make it dairy-free
  • Flavor: Add a pinch of smoked paprika for a slightly smoky flavor
  • Add-ins: Stir in cooked chickpeas for extra protein, or add fresh veggies like mushrooms or zucchini.
Simple butter chicken and basmati rice in a bowl being picked up with a fork.

FAQs for the Best Butter Chicken Recipe

Can I make this without an oven-proof skillet?

Yes, prepare the sauce in a regular pan and transfer everything to a baking dish before baking.

Is this recipe very spicy?

It is mildly spiced. You can reduce the chili powder for a milder dish or add more if you like it spicier.

Serving Suggestions

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Eileen  xo

If you click on the number of servings in the recipe card, you can adjust the measurements up or down for the exact number of servings you need.

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A brown bowl with butter chicken and basmati rice.
Eileen Kelly

Simple Butter Chicken Recipe

This Simple Butter Chicken recipe is baked in a creamy, spiced, and comforting dish. The chicken is baked in a luscious butter-tomato sauce until tender. Perfect served with rice or naan for soaking up every drop of sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
marinate 30 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian inspired
Calories: 418
Ingredients Equipment Method Nutrition Notes

Equipment

Ingredients
  

Butter Chicken Marinade
  • 1 ½ pounds boneless, skinless chicken breast or thighs, cut into chunks
  • 2 Tablespoons plain yogurt
  • 1 Tablespoon lemon juice
  • 1 ½ teaspoons garam masala
  • ½ teaspoon ground cumin
  • ¼ teaspoon turmeric
  • 1 teaspoon chili powder
  • ½ teaspoon kosher salt
Butter Chicken Sauce Ingredients
  • 3 Tablespoons unsalted butter
  • 1 large yellow onion (thinly sliced)
  • 3 cloves garlic (minced)
  • 1 Tablespoon fresh ginger (grated)
  • 1 ½ cups tomato purée Note 1
  • 1 teaspoon white granulated sugar
  • ½ teaspoon chili powder (adjust to taste)
  • ½ teaspoon ground cumin
  • ½ teaspoon garam masala
  • ½ cup heavy cream
  • fresh cilantro (optional garnish)

Instructions
 

How to marinate the Butter Chicken
  1. In a large mixing bowl, combine 1 ½ pounds boneless, skinless chicken breast or thighs, cut into chunks1 ½ pounds boneless, skinless chicken breast or thighs, cut into chunks, 2 Tablespoons plain yogurt, 1 Tablespoon lemon juice, 1 ½ teaspoons garam masala, ½ teaspoon ground cumin, ¼ teaspoon turmeric, 1 teaspoon chili powder, and ½ teaspoon kosher salt.
  2. Mix well, cover and marinate for at least 30 minutes (or overnight for best flavor).
How to make Butter Chicken Sauce
  1. Preheat the oven to 375°F (190°C). In a large ovenproof skillet or pan, melt 3 Tablespoons unsalted butter over medium heat. Sauté 1 large yellow onion (thinly sliced) until soft and golden, about 6–8 minutes.
  2. Add 3 cloves garlic (minced) and 1 Tablespoon fresh ginger (grated), saute for 1 minute. Stir in 1 ½ cups tomato purée, 1 teaspoon white granulated sugar, ½ teaspoon chili powder, ½ teaspoon ground cumin, and ½ teaspoon garam masala and simmer for 5 minutes.
Bake the Butter Chicken
  1. Nestle the marinated chicken pieces into the sauce. Pour in ½ cup heavy cream, stir gently, and cover with aluminum foil.
  2. Bake in the preheated oven for 25–30 minutes until chicken is cooked through and the sauce is bubbly. The internal temperature of the chicken should read 165°F.
  3. Garnish with fresh cilantro (optional garnish) and serve hot with basmati rice or naan.

Nutrition

Serving: 1servingCalories: 418kcalCarbohydrates: 10gProtein: 39gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 165mgSodium: 519mgPotassium: 905mgFiber: 2gSugar: 5gVitamin A: 1446IUVitamin C: 15mgCalcium: 65mgIron: 1mg

Notes

Be sure to check the Expert Tips and FAQs above for important tips and questions that can help make a delicious recipe.
Note 1: Tomato Passata or Tomato Sauce can be used. 
Storage:
Refrigeration: Store in an airtight container for up to 3 days.
Freezer Friendly: Freeze chicken and sauce separately for 2 months.
Reheat: Warm gently in a skillet over low heat; add a splash of cream or milk if sauce thickens too much.
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I'm not a registered dietitian, but I strive to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes. 
 

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