Easy Butter Chicken Recipe (Healthier Homemade Curry Night Favorite)

If you love Indian takeout but crave a lighter, homemade version, this Easy Butter Chicken recipe is the answer! Tender, marinated chicken thighs are simmered in a creamy, spiced tomato sauce that’s bursting with authentic flavor — without the heaviness of restaurant versions. Whether it’s a quick weeknight dinner or a cozy Friday curry night, this recipe delivers the same comforting taste you love, with simple ingredients and step-by-step ease.

Butter chicken, or murgh makhani, is one of India’s most beloved dishes — mild yet flavorful, creamy yet balanced. This version keeps all that richness but makes it a bit healthier with natural yogurt and fewer fats.

Why You’ll Love This Recipe

• Healthier than takeout: Made with yogurt instead of cream for a lighter yet rich sauce.
  
• Tender chicken: Marinated for maximum flavor and juiciness.
  
• Customizable heat: Adjust chili powder for your spice preference.
  
• Perfect for weeknights: Simple ingredients and straightforward steps.
  

Butter Chicken Recipe

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Category

Main Course

Cuisine

Indian

Servings

4

Prep Time

15 minutes

Cook Time

110 minutes

Calories

410

Make this easy butter chicken at home! Juicy chicken thighs in a rich, creamy spiced sauce — healthier, flavorful, and perfect for curry night.

Author:

Guiseppe

Ingredients

For the Marinade:

• ½–1 lemon, juiced (to taste)
• 2 tsp ground cumin
• 2 tsp paprika
• 1–2 tsp hot chili powder
• 200g natural yogurt
• 500g skinless, boneless chicken thighs, cut into bite-sized pieces
• For the Curry:
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 3 garlic cloves, crushed
• 1 green chili, deseeded and finely chopped (optional)
• 1 thumb-sized piece of ginger, grated
• 1 tsp garam masala
• 2 tsp ground fenugreek
• 3 tbsp tomato purée
• 300ml chicken stock
• 50g flaked almonds, toasted

To Serve (Optional):

• Steamed basmati rice
• Naan bread
• Mango chutney or lime pickle
• Fresh coriander
• Lime wedges

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Directions

1. In a medium bowl, combine yogurt, lemon juice, cumin, paprika, chili powder, and a pinch of salt. Add chicken pieces and mix well to coat. Cover and refrigerate for at least 1 hour or overnight for the best flavor.
2. Heat oil in a large pan over medium heat. Add chopped onion, garlic, ginger, and green chili (if using). Sauté for about 10 minutes, stirring occasionally, until softened and golden.
3. Stir in garam masala, ground fenugreek, and tomato purée. Cook for 2 minutes until the mixture becomes fragrant and slightly thickened.
4. Add the marinated chicken and chicken stock to the pan. Stir to combine and bring to a gentle simmer. Cook uncovered for 15 minutes, stirring occasionally.
5. Add any leftover marinade, mix, and simmer for another 5 minutes until the sauce is rich and the chicken is fully cooked through. Sprinkle toasted almonds on top.
6. Serve hot with basmati rice, naan bread, and fresh coriander. Add a squeeze of lime or a spoonful of mango chutney for extra flavor!

Recipe Note

Chef Tips

• Marinate the chicken overnight for the most tender, flavorful result.
  
• Use Greek yogurt for a thicker, creamier sauce.
  
• If you prefer a richer curry, stir in 2 tbsp of cream or coconut milk at the end.
  

Serving Suggestions

• Pair this easy butter chicken with:
  
• Fluffy basmati or jasmine rice
  
• Warm garlic naan or chapati
  
• A side of cool cucumber raita or mango chutney
  

Storage & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
  
• Freeze: Freeze portions for up to 3 months. Thaw overnight in the fridge.
  
• Reheat: Warm gently on the stovetop or in the microwave until heated through. Add a splash of water or stock if needed.
  

Nutrition

Nutrition

Serving Size

1 serving

per serving

Calories

410

Amount/Serving % Daily Value

Carbs

12 grams

4%

Protein

38 grams

76%

Fat

23 grams

29%