What’s the difference between Indian Butter Chicken and Chicken Tikka Masala?

While both dishes are creamy chicken curries served in a tomato-based sauce, Indian Butter Chicken uses a richer butter-and-cream base with a smoother, mildly spiced flavor. In contrast, Chicken Tikka Masala often has more onion, more spice and a tangier profile.

Can I make Indian Butter Chicken without a tandoor or grill?

Yes — you absolutely can. Simply sear or broil the marinated chicken pieces until browned, then stir them into the sauce. This method works just fine for a U.S. home kitchen and still gives you tender, flavorful chicken.

How do I store and reheat leftover Indian Butter Chicken?

Store cooled butter chicken in an airtight container in the fridge for up to three days. For reheating, warm it gently on the stovetop over low heat, adding a splash of water or cream if the sauce has thickened. This helps maintain the creamy texture and avoids curdling the cream.

Can I adjust the spice level in my Indian Butter Chicken?

Absolutely—one of the best things about making this dish at home. If you prefer mild, simply skip or reduce any cayenne or chili powder. If you like a little heat, add it in at the marinading stage or increase garam masala slightly. Customizing the spice level makes it perfect for your taste.

Indian Butter Chicken: 7 Powerful Secrets for Incredible Flavor

Name: Indian Butter Chicken (Murgh Makhani)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 1/2 pounds boneless, skinless chicken thighs, cut into chunks; 1/2 cup plain yogurt; 1 tablespoon lemon juice; 1 tablespoon grated ginger; 1 tablespoon grated garlic; 1 teaspoon garam masala; 1 teaspoon ground cumin; 1 teaspoon paprika; 1/2 teaspoon salt; 3 tablespoons unsalted butter; 1 tablespoon neutral oil; 1 medium yellow onion, finely diced; 3 cloves garlic, minced; 1 tablespoon grated ginger; 1 tablespoon tomato paste; 1 1/2 cups tomato purée; 1 teaspoon paprika; 1 teaspoon ground coriander; 1 teaspoon garam masala; 1/2 teaspoon ground cumin; 1/2 teaspoon turmeric; 1 cup heavy cream; 1 teaspoon sugar; 1 teaspoon dried fenugreek (optional); Salt to taste; Fresh cilantro, for garnish; Extra butter, for serving (optional); Warm basmati rice or naan, for serving

Description

There are certain meals that feel like they wrap around you the way a warm blanket does on a chilly night, and this Indian Butter Chicken is one of them. Tender chicken simmers in a silky tomato-butter sauce with warm spices, giving you a creamy, restaurant-style curry that you can easily make in your own kitchen.

Ingredients

Scale

1 1/2 pounds boneless, skinless chicken thighs, cut into chunks
1/2 cup plain yogurt
1 tablespoon lemon juice
1 tablespoon grated ginger
1 tablespoon grated garlic
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon salt
3 tablespoons unsalted butter
1 tablespoon neutral oil
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 tablespoon grated ginger
1 tablespoon tomato paste
1 1/2 cups tomato purée
1 teaspoon paprika
1 teaspoon ground coriander
1 teaspoon garam masala
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1 cup heavy cream
1 teaspoon sugar
1 teaspoon dried fenugreek (optional)
Salt to taste
Fresh cilantro, for garnish
Extra butter, for serving (optional)
Warm basmati rice or naan, for serving

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Instructions

In a large bowl, whisk together the yogurt, lemon juice, grated ginger, grated garlic, garam masala, ground cumin, paprika, and salt until smooth, then add the chicken pieces and coat them well in the marinade.
Cover and refrigerate the marinated chicken for at least 30 minutes, or up to overnight, to allow the flavors to penetrate and the meat to tenderize.
Heat the neutral oil and 1 tablespoon of the butter in a large skillet over medium-high heat, then sear the marinated chicken pieces in batches until lightly browned on the outside; transfer the browned chicken to a plate and set aside.
Reduce the heat to medium, add the remaining butter to the same skillet, and sauté the diced onion until soft and lightly golden, stirring often so it cooks evenly.
Stir in the minced garlic, grated ginger, and tomato paste, cooking for about a minute until fragrant, then sprinkle in the paprika, ground coriander, garam masala, ground cumin, and turmeric to bloom the spices.
Pour in the tomato purée and sugar, season with a pinch of salt, and let the sauce simmer gently for 10–15 minutes, stirring occasionally, until slightly thickened and mellow in flavor.
Lower the heat, stir in the heavy cream and dried fenugreek, and let the sauce simmer on low for a few minutes until smooth and velvety, adjusting salt to taste.
Return the browned chicken and any juices to the pan, stir to coat in the sauce, and simmer for another 10–15 minutes, or until the chicken is cooked through and the sauce has thickened to your liking.
Garnish the Indian Butter Chicken with fresh cilantro, add a small knob of extra butter if desired, and serve hot over basmati rice or with warm naan.

Notes

For the best flavor and tenderness, marinate the chicken overnight if you have time.
If you prefer a lighter dish, replace part of the heavy cream with half-and-half or plain Greek yogurt added off the heat.
For an extra-smooth sauce, blend the tomato mixture before adding the cream and chicken back into the pan.
To create a mild smoky note without special equipment, add a small pinch of smoked paprika to the sauce instead of using charcoal.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Stovetop
Cuisine: Indian

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 7
Sodium: 900
Fat: 35
Saturated Fat: 18
Unsaturated Fat: 15
Trans Fat: 0
Carbohydrates: 15
Fiber: 2
Protein: 40
Cholesterol: 200