Indian Butter Chicken Recipe for Two

This butter chicken recipe is authentic, creamy & comes out just as good as your local takeout spot. Make this recipe for just yourself or a cozy date night.

Why You’ll Love This Butter Chicken Recipe

If you’re craving Indian takeout in America, you’re probably craving a creamy curry and some garlic naan. This homemade butter chicken recipe captures the richness of Indian restaurant-style butter chicken & is easy to make even for beginning. It’s packed with staple spices like garam masala, cumin, and a hint of red chili powder, making it both flavorful and easy on your spice cabinet. Perfect for anyone who loves Indian food, this recipe is simple to make, and the result is an easy and delicious Indian curry that will quickly become a part of your dinner rotation.

What Is Butter Chicken (Chicken Makhani)?

Butter chicken, also known as chicken makhani, is a classic Indian dish where marinated chicken is simmered in a rich, creamy tomato sauce. It’s an iconic Indian curry that combines the bold flavors of spices with a mild, buttery sauce. This recipe is a great way to enjoy Indian butter chicken at home, and you’ll find it’s easy to make and tastes just like the best butter chicken from your favorite Indian restaurant.

Butter Chicken vs. Chicken Tikka Masala: What’s the Difference?

These two are so commonly confused in the Indian takeout landscape. While butter chicken and chicken tikka masala share some ingredients, butter chicken is generally milder and creamier. In contrast, chicken tikka masala has a thicker, spicier sauce. This butter chicken recipe focuses on a rich tomato-based curry with garam masala, turmeric, and a touch of chili powder, resulting in a creamy and fragrant sauce. I’ll do a chicken tikka masala recipe in the future!

Ingredients You’ll Need for Indian Butter Chicken

For the Chicken Marinade:

• 3 boneless and skinless chicken thighs
• Heaping spoon of yogurt – Adds tenderness to the chicken
• 1 clove garlic, minced
• Grated ginger – A small amount for extra flavor
• 1 tsp lemon juice – For brightness
• Tiny pinch turmeric – Adds color and subtle flavor
• 1/2 tsp red chili powder – Provides mild heat
• 1/2 tsp garam masala – Essential spice blend for Indian cooking
• 1/2 tsp salt

For the Curry:

• 1.5-2 tbsp ghee or butter – Adds richness to the curry
• 1/2 red onion, chopped – For the base of the sauce
• 1 tsp cumin seeds – Adds warmth and fragrance
• 2 cloves garlic, minced
• 1 tsp minced ginger
• 2/3 cup crushed tomato (canned) – Forms the main body of the sauce & so much easier than cooking down your own tomatoes
• Pinch of turmeric – Enhances color and flavor
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp allspice – For depth
• 1 tsp red chili powder – Adjust for desired heat
• 1/2 tsp ground coriander
• 1/2 tsp salt, or to taste
• 2/3 cup water – To blend the sauce
• 1/2 cup water – To add to the pan as the sauce simmers
• 2 tbsp cream – For the creaminess
• 2 tbsp kasoori methi (dried fenugreek leaves) – adds that smokey finish

How to Make Butter Chicken (Step-by-Step)

This butter chicken recipe is simple to make and incredibly satisfying.

1. Marinate the Chicken: Combine chicken thighs with yogurt, garlic, ginger, lemon juice, turmeric, red chili powder, garam masala, and salt. Let it marinate for at least 30 minutes to let the spices marinate. Move onto next step when you wait.
2. Make the Sauce: To a pan, add some butter/ghee and add chopped onion, cumin seeds, garlic, and ginger. Cook on medium heat until the onions soften & cook all the way. Stir in the crushed tomato and all the spices. Let it simmer until the spices meld and the tomato paste thickens, about 4 to 5 minutes.
3. Blend the Sauce : Add the tomato mixture to a blender with some water and blend until completely smooth. Set aside.
4. Cook the Chicken: To the same pan, add the chicken pieces and cook until lightly browned or the outside of the chicken pieces are cooked. 
5. Finish the dish: Add the pureed gravy back into the pan with the chicken & an additional splash of water if needed. Simmer for 3-4 minutes & stir in the cream & kasoori methi, allowing the sauce to thicken slightly. 
6. Serve Butter Chicken: Serve with naan or basmati rice for the full experience. I use storebought frozen Deep naan!

Instant Pot Butter Chicken

You can definitely make this in the instant pot! Just set it to sauté and follow all the same steps.

Butter Chicken Without Cream – Healthier Options

For a lighter option, swap out the heavy cream with coconut milk or additional greek yogurt. You’ll still get a creamy curry without the extra richness of cream, making it a perfect butter chicken. You can also add 1 tablespoon of cream instead of 2!

How to Serve Butter Chicken

Serve this delicious butter chicken with naan or basmati rice to soak up the rich curry. I personally love it with a fluffy naan (I use Deep frozen), but white rice is also a very popular combination.

Tips to Make this Recipe

• To make Paneer Butter Masala, you can follow all the same steps and just substitute the chicken for paneer! You don’t need to marinate paneer but you can.
• Use CANNED crushed tomatoes instead of crushing your own tomatoes for a more restaurant like flavor profile. The ripeness of storebought fresh tomatoes can be all over the place
• Use chicken thighs if you’re looking for a more tender option & chicken breasts If you’re looking for a leaner option.

Other Indian Recipes for One

Bread Omelette for One

Paneer Curry for One

Nimbu Pani Margarita for One (Indian Cocktail)

Indian Recipes for Two

Easy Palak Paneer for Two

Butter Chicken For Two

Dal Makhani in the Instant Pot

Indian Butter Chicken Recipe for Two

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★★★★★

5 from 10 reviews

• Author: eatsbyramya
• Total Time: 25
• Yield: 2 Bowls 1x

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Description

This butter chicken recipe is authentic, creamy & comes out just as good as your local takeout spot. Make this recipe for just yourself or a cozy date night.

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Ingredients

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For the Chicken Marinade:

• 3 small chicken thighs (boneless, skinless), cubed up
• Heaping spoon of yogurt
• 1 clove garlic, minced
• Grated ginger (just a bit)
• 1 tsp lemon juice
• Tiny pinch turmeric
• 1/2 tsp red chili powder
• 1/2 tsp garam masala
• 1/2 tsp salt

For the Curry:

• 1.5–2 tbsp ghee or butter
• 1/2 red onion, chopped
• 1 tsp cumin seeds
• 2 cloves garlic, minced
• 1 tsp minced ginger
• 2/3 cup crushed tomato (canned)
• Pinch of turmeric
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp allspice
• 1 tsp red chili powder
• 1/2 tsp ground coriander
• 1/2 tsp salt, or to taste
• 2/3 cup water – To blend the sauce
• 1/2 cup water – To add to the pan as the sauce simmers
• 2 tbsp cream
• 2 tbsp kasoori methi (dried fenugreek leaves)

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Instructions

1. Marinate the Chicken: Combine chicken thighs with yogurt, garlic, ginger, lemon juice, turmeric, red chili powder, garam masala, and salt. Let it marinate for at least 30 minutes to let the spices marinate. Move onto next step when you wait.
2. To a pan, add some butter/ghee and add chopped onion, cumin seeds, garlic, and ginger. Cook on medium heat until the onions soften & cook.
3. Stir in the crushed tomato, turmeric, cumin, garam masala, allspice, red chili powder, coriander and salt. Let it simmer until the spices meld and the tomato paste thickens, about 4 to 5 minutes. Add the tomato mixture to a blender with 2/3 cup water & set aside to blend later.
4. Cook the Chicken: To the same pan, add the chicken pieces and cook until lightly browned or the outside of the chicken pieces are cooked.
5. Blend the tomato mixture with the water & pour back into the pan with the chicken. Add an additional splash of water if needed to loosen it up. Simmer for 3-4 minutes & stir in the cream & kasoori methi, allowing the sauce to thicken slightly.
6. Serve with naan or basmati rice for the full experience. I use storebought frozen Deep naan!

Please leave a review on the recipe by scrolling down! It REALLY helps a lot <3

• Cook Time: 25
• Cuisine: Indian