Butter Chicken Masala is a creamy, rich dish packed with aromatic spices and flavors. The tomato gravy and butter combination tenderize the chicken beautifully.
What's great is that the entire recipe is cooked in one pot and comes together quickly. Serve it with naan bread or rice and plenty of fresh herbs for a delicious meal.
Just like my chicken with vegetables, Tuscan chicken we like to make dinner as easily as possible and making everything in one pot is what we choose during busy weeknights.
All you need to do here, in addition, is to cook a side portion of rice or even mashed potatoes (a must try!) and warm up some naan to serve this delicious butter chicken masala with. Winner, winner chicken dinner!
You'll find even more of my curry recipes down below this post.
Ingredients
I wanted to keep this chicken curry recipe as easy as possible, especially for newbies trying something different for the first time.
In this case, I didn’t use tomatoes or cashew nuts like most recipes do. You can add those along with the onions step.
I used tomato puree instead, which is more convenient; however, if you don’t want to use processed food, of course, use fresh.
But don’t skip the tomato paste, it adds wonderful flavor. (Make sure it is of very high quality, I’ve tested so many and can assure you that not every tomato paste is the same.)
📋 You can find the full ingredient list in the Recipe Card below the article.
- Garam Masala – This is what gives butter chicken its signature warmth and depth. It's a staple in Indian cooking, packed with rich, aromatic spices like bay leaves, cardamom, cinnamon, and cumin. You can make your own or grab a good store-bought one. If using store-bought, feel free to add a little extra since it’s often milder.
- Ginger & Garlic – Traditional recipes call for a homemade ginger-garlic paste, and I totally get why—it adds spice and creaminess! Just blend equal parts fresh ginger and garlic with a little oil and salt. Or, keep it simple and follow my separate garlic and ginger measurements in the recipe.
- Chicken – You can use either chicken breast or thighs, but thighs win for me—they stay juicier and don’t dry out. Cut into strips or cubes, but strips hold onto the sauce better!
- Yogurt – Full-fat Greek yogurt is the secret to tender, juicy chicken. No matter which cut you use, yogurt makes it better.
- Butter – It’s what makes the dish ultra-creamy. Want a richer, slightly less creamy version? Swap it for ghee. The difference is small but noticeable.
- Tomato Paste & Puree – Adds body and acidity. I prefer canned because it’s sweeter and more flavorful than fresh (unless you have incredible tomatoes).
- Full-Fat Coconut Milk – I love using coconut milk, but if you’re not a fan, heavy cream gives that classic rich, creamy taste.
- Honey – A little honey makes the sauce richer and balances the flavors. Maple syrup or brown sugar work too—or just leave it out if you prefer.
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Julia's Tip
If making your own garam masala, don’t forget to toast all the ingredients for half a minute in a pan.
Believe me, this helps the spices open up and become extra aromatic. Then use a grinder to turn the spices into powder. Use as much as this recipe states and store the leftovers in an airtight container.
How To Make Butter Chicken
- Marinate the chicken: Cut the chicken into bite-sized pieces and place in a large bowl. Add all marinade ingredients and mix well. Marinate for at least 2 hours, or for the juiciest, most flavorful chicken, overnight.
- Sear the chicken: Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Sear the chicken for 3 minutes per side, then pour in any leftover marinade. Set aside. (For a smoky flavor, you can broil the chicken for 1 minute, but I skip this and stick to the stovetop—it’s still delicious!)
- Cook the aromatics: Wipe the skillet clean and add 1 tablespoon of oil and butter. Once melted, sauté the onion until golden brown. Add the spices, garlic, and ginger, and cook for 30 seconds to 1 minute until fragrant.
- Make the sauce: Stir in the tomato paste, tomato puree, stock, and honey. Bring to a boil, then reduce to low heat and simmer for 10 minutes until slightly thickened.
- Simmer the chicken: Return the chicken to the pan and cook for 5-10 minutes over low heat.
- Finish with coconut milk: Stir in coconut milk and 1 tablespoon of butter. Cook for 1-2 minutes but don’t let it boil. Adjust seasoning as needed. If the sauce is too thick, add more stock or warm water. (It will thicken more as it cools.)
- Serve: Garnish with coconut cream, dried fenugreek, and fresh cilantro. I love adding a squeeze of lemon or lime before serving (not traditional, but so good!). Enjoy with basmati rice, naan, or crusty bread.
Serve over basmati rice or cauliflower rice fresh cilantro, and with crusty bread
Tips
- Fresh tomatoes instead of puree. You can use fresh tomatoes! Cook them with the onions and garlic, then blend the mixture with an immersion blender. Strain before adding the chicken for a smoother sauce.
- Cream options. Coconut cream can be swapped for heavy cream for a richer taste. Just don’t boil it—simmer for only 1-2 minutes on low heat.
- Chicken thighs over breasts. Thighs are the way to go for juicier, more tender results.
- Sear, don’t cook through. The chicken only needs a quick sear in the beginning. It will fully cook in the sauce, staying tender and flavorful.
- Tomato paste & sauce matter. A good-quality tomato paste or sauce makes a big difference. Italian brands work great here.
- Cashews for extra creaminess. Traditional recipes often use cashews to make the sauce ultra rich and silky. Add them with the tomato puree, simmer until soft, then blend until smooth.
Storing Leftovers
- To Store. Fresh is always best for flavor and texture, but if you’ve got leftovers, store them in an airtight container (preferably glass) and refrigerate for up to 2 days.
- To Freeze. Let the butter chicken cool completely before transferring it to a freezer-safe container or zip-top bag. It’ll keep well for 2-3 months. When ready to eat, thaw in the fridge and reheat on the stovetop, adding a little cream or stock to bring back the richness.
Easy Curry Recipes
All One-Pot recipes.
- Thai Red Pumpkin Curry
- Creamy Vegan Chickpea Cauliflower Curry
- Slow Cooker Massaman Beef Curry
- Vegetarian Thai Red Curry
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Recipe Card
Butter Chicken Masala (with Coconut Milk)
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INGREDIENTS
Marinade
- 1 pound boneless skinless chicken breasts or thighs, thighs juicier and softer
- ½ cup full-fat greek yogurt, or any plain unsweetened yogurt
- 1 teaspoon fresh garlic, minced or paste
- 1 teaspoon fresh ginger root, minced or paste
- 1 teaspoon sweet paprika
- 1 teaspoon cumin
- ½ teaspoon garam masala
- salt and black pepper, to taste
Butter Chicken Masala
- 2 tablespoon olive oil
- 1 teaspoon liquid honey
- 2 tablespoons unsalted butter, or ghee, see notes
- 1 ½ cups red onion, or yellow onion, finely diced
- 1 teaspoon fresh garlic , minced or paste
- 1 teaspoon fresh ginger root, minced or paste
- 1 teaspoon garam masala
- ½ teaspoon ground turmeric
- ½ teaspoon dried coriander, or ground coriander
- ¼ cup tomato paste
- 1 cup tomato puree, thicker tomato sauce, plain
- salt and black pepper
- 1 teaspoon sweet paprika, not smoked, or to taste
- ¾ cup low sodium, or unsalted chicken broth
- ½ cup coconut milk
- Kashmiri red chili powder, optional if you want to make it the traditional way and spicy
INSTRUCTIONS
- Marinate the chicken: Cut the chicken into bite-sized pieces and place in a large bowl. Add all marinade ingredients and mix well. Marinate for at least 2 hours, or for the juiciest, most flavorful chicken, overnight.1 pound boneless skinless chicken breasts or thighs, ½ cup full-fat greek yogurt, 1 teaspoon sweet paprika, 1 teaspoon cumin, ½ teaspoon garam masala, salt and black pepper, 1 teaspoon fresh garlic, 1 teaspoon fresh ginger root
- Sear the chicken: Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Sear the chicken for 3 minutes per side, then pour in any leftover marinade. Set aside. (For a smoky flavor, you can broil the chicken for 1 minute, but I skip this and stick to the stovetop—it’s still delicious!)2 tablespoon olive oil
- Cook the aromatics: Wipe the skillet clean and add 1 tablespoon of oil and butter. Once melted, sauté the onion until golden brown. Add the spices, garlic, and ginger, and cook for 30 seconds to 1 minute until fragrant.1 teaspoon fresh garlic, 1 teaspoon fresh ginger root, 2 tablespoons unsalted butter, 1 teaspoon garam masala, ½ teaspoon ground turmeric, ½ teaspoon dried coriander, 1 teaspoon sweet paprika, 1 ½ cups red onion
- Make the sauce: Stir in the tomato paste, tomato puree, broth, and honey. Bring to a boil, then reduce to low heat and simmer for 10 minutes until slightly thickened.1 teaspoon liquid honey, ¼ cup tomato paste, ¾ cup low sodium, 1 cup tomato puree
- Simmer the chicken: Return the chicken to the pan and cook for 5-10 minutes over low heat.
- Finish with coconut milk: Stir in coconut milk and 1 tablespoon of butter. Cook for 1-2 minutes but don’t let it boil. Adjust seasoning as needed. If the sauce is too thick, add more stock or warm water. (It will thicken more as it cools.)½ cup coconut milk, 2 tablespoons unsalted butter
- Serve: Garnish with coconut cream, dried fenugreek, and fresh cilantro. I love adding a squeeze of lemon or lime before serving (not traditional, but so good!). Enjoy with basmati rice, naan, or crusty bread.
NOTES
- To Store. Fresh is always best for flavor and texture, but if you’ve got leftovers, store them in an airtight container (preferably glass) and refrigerate for up to 2 days.
- To Freeze. Let the butter chicken cool completely before transferring it to a freezer-safe container or zip-top bag. It’ll keep well for 2-3 months. When ready to eat, thaw in the fridge and reheat on the stovetop, adding a little cream or stock to bring back the richness.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Butter Chicken - FAQs
Butter chicken is packed with aromatic spices, cream, and tomato sauce. It is very rich in flavor, sweet, and a little spicy if you make it that way.
It is mildly spicy (the spice comes from garam masala ginger and garlic and red chile powder if using). I added honey in my version as I find it helps to balance the savory flavor and intensify the flavor of the spices even further.
Essentially, they are two very similar dishes. The butter chicken is creamier and juicier chicken whereas chicken tikka masala is thicker and spicier.
Donna
My husband still can’t believe how good this was…..
Megan
Tasty! It turned out really well.
Julia
thank you so much, it is a winner!
Julia | The Yummy Bowl
Seriously the best butter chicken masala.