Butter Chicken

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The Kitchen Paper
337 | 4 December, 2014 By Mary | 826 Comments
Indian Butter Chicken
If you want a healthier version of this recipe — made in a slow cooker — check out my recipe for
Healthy Slow Cooker Indian Butter Chicken!
You guys, I am not joking one tiny bit — not even exaggerating — when I say this recipe is a total game-
changer. Literally, it has CHANGED MY LIFE! I know I sound dramatic. Get on board! Remember on
Tuesday when I said I never thought making Indian food at home was possible? Well… it is. AND OMG
IT’S AWESOME. I’m gushing through and through because when I made this last week, Derek and I
pretty much ate the entire pan in one sitting because we were so wrapped up in the sauce! And then we
were waaaay too full because this is definitely not a 2-person recipe.
According to the tiny bit of research I did, butter chicken and chicken tikka masala are NOT the same
thing. And, in all honestly, this recipe may be more in line with chicken tikka masala for the simple
reason that this chicken does not have bones. Butter chicken originated from using leftover dry tandoori
chicken and giving it moisture with a creamy spiced tomato sauce — plus some butter, and we have
butter chicken. According to Epicurious, chicken tikka masala was born when restaurants saw butter
chicken’s popularity, and started cooking boneless chicken specifically for the tikka masala. Have I
confused you yet? One thing I have found, is that information everywhere is a bit different. Some say
there are deeper differences than that (starting with, and not limited to, the inclusion of butter/ghee in
butter chicken), but others call them virtually the same thing. EITHER WAY: I LOVE IT.
Let me just put out this huge disclaimer and say: I am aware that this recipe is probably not anything like
your Indian grandmother’s authentic butter chicken recipe. Hers probably takes way longer, has some
ingredients I’ve never dreamed of, and tastes like absolute MAGIC. Mine, doesn’t take quite as long,
doesn’t have any crazy ingredients, and pretty much tastes like ABSOLUTE MAGIC. We’re all about
accessible recipes here, right? RIGHT! Get to making this. It’s honesty really easy, and you probably have
most of the ingredients already.
First off: make your naan! Oooh yes make some naan (edit: this link is a non-yeasted naan recipe, I’ve
since added a yeasted naan that’s even better!). You shouldn’t even consider eating this recipe without
naan. It’s probably a sin of the highest kind, and you definitely don’t want to go down that road! Next:
brown your chicken. Seeing as I have only one skillet over here, I browned my chicken before starting
the recipe. I’ve written the recipe as if you’ll do the same, but in reality you could start the sauce and
brown the chicken at the same time — if you want to dirty two pans and speed up cooking time. Do
whateva! Once the chicken is browned, you’ll throw together the sauce, let it simmer away for a while,
add the chicken and then try not to drool in the pan too much. Also, don’t burn your tongue trying the
sauce very three seconds (I may or may not be speaking from experience).
Pleeaaaase let me know if you try this out, especially if you’ve never cooked Indian food before! I want
someone to commiserate with: WHY DID WE NOT TRY THIS BEFORE!?!? Enjoy!
Print
Indian Butter Chicken
★★★★★ 4.8 from 117 reviews
Author: by Mary
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 minutes

Yield: 4 1x
Print
Pin
Description
This easy Indian butter chicken recipe makes Indian food a synch! This creamy tomato sauce is similar to
chicken tikka masala, but maybe even better!
Scale 1x2x3x
Ingredients
6 tablespoons butter, divided
2 lbs boneless/skinless chicken thighs, cut into 1” chunks
1 yellow onion, diced
3 garlic cloves, minced
1 Tbsp garam masala
1 Tbsp fresh grated ginger
1 tsp chili powder
1 tsp ground cumin
1/2 tsp cayenne pepper
1 1/2 cups tomato sauce**** (or one 14 oz can would work)
2 cups cream*
salt & pepper
lime & cilantro, for garnish
naan & rice for serving
Instructions
Using 2 Tbsp of butter in a large skillet over medium-high heat, brown the pieces of the chicken so each
side is browned. They do not need to be fully cooked all the way through. Work in batches, and set aside
when you’re done.
Melt another 2 Tbsp of butter in the pan over medium heat. Add the onion, and cook until beginning to
soften — about three minutes. Add the garlic, garam masala, ginger, chili powder, cumin, and cayenne.
Stir to combine, and cook for about 45 seconds before adding the tomato sauce.
Bring the mixture to a simmer and let cook for five minutes before adding the cream. Bring the mixture
back to a simmer, add the browned chicken, and let simmer for 10-15 minutes. Keep the heat low here
— not a rolling boil.
Stir in the remaining 2 Tbsp of butter, and season with salt and pepper, to taste.
Serve garnished with lime and cilantro, alongside rice and naan.
Notes
*I used 1 cup HEAVY cream, and 1 cup water. You could use table cream, or sub 1 cup for milk (but be
careful for curdling if you lessen the fat content!).
**** There have been MANY questions about tomato sauce. If you aren’t in the USA, you probably call it
something else (maybe passata?). This is not ketchup. I used something very very similar to this product.
Did you make this recipe?
Tag @thekitchenpaper on Instagram and hashtag it #thekitchenpaper
337
Filed Under: Chicken Tagged With: butter, butter chicken, Chicken, easy, garam masala, indian, quick,
tikka masala, tomato
Previous Post: « Quick Naan without Yeast
Next Post: #DroolWorthy »
Reader Interactions
Comments
Gretchen says
4 December, 2014 at 6:09 am
Yum!
I hope we get some of this in Feb!
Reply
Noella MacDonald says
25 September, 2016 at 3:07 pm
I’ve made it with 14oz diced tomatos. Cream may be put in at the END of simmering to prevent curdlng.
Low fat or regular yogurt , or coconut milk can be used instead of cream if you put it in at the end. (Just
simmer for about 5 minutes)
Reply
amelia R says
1 October, 2016 at 9:38 am
This is the first mention I’ve seen in all the recipes that actually mentions that milk or cream will
separate if you cook it too long. Whenever making any cream or milk sauce or soup, add it at the very
end.
I’m also surprised that this blogger says that cooking chicken longer will make it more tender. Over
cooking chicken makes it into rubber and makes it dry, regardless of how much sauce is on it. Stew beef
is something that gets more tender and not dry if you cook it longer, but certainly not chicken.
Reply
Mikayla Frost says
The lower and slower you cook chixken the more tender.
Reply
Mick says
24 May, 2019 at 3:08 pm
Agreed! Just not too long else it disintegrates!
Nicole says
31 May, 2019 at 1:22 pm
I impressed my boyfriend, but most importantly MYSELF with this dinner last night. I do not cook ever
but decided to try this one and we both loved it. Thank you for inspiring me and giving me confidence to
cook! I will look to see if you have any more recipes, because this one was such a delightful experience.
Thank you!
Mary Jane Hall says
7 January, 2017 at 3:04 am
Your right about chicken getting tough and dry, but if it’s cooked long and slow in a slow cooker, it will
definitely be very tender.
Reply
Margaret Lukens says
22 June, 2018 at 7:16 pm
I have been served too much chicken turned to sawdust in a slow cooker. Not tender, not good.
Nicole says
27 March, 2018 at 2:51 pm
Longer cooking, or higher internal temperature, helps chicken thighs in particular breakdown the
cartilage and connective tissue. Chicken is “done” at 165F but going to 175 or 185F on the thighs
definately makes them more tender.
Reply
Gottfried Halbedl says
23 April, 2019 at 8:26 am
Chicken Breast will get rubbery, however chicken thights which should be used for butterchicken will get
over cooked not rubbery
Reply
M K says
20 November, 2018 at 12:46 pm

I cooked it this past summer for my college-going son and his friends. It was my first time but it turned
out perfect! Just googled it again to make for my friends this time. This one is a keeper
★★★★★
Reply
Linda E says
19 July, 2019 at 7:21 pm
I made it with coconut milk, turned out great!! (don’t use almond milk though, not so good,lol)
Reply
Brittany says
Can’t wait to make this tonight! Indian food is our comfort food. Have you made it will milk? I am just
wondering how it changes the dish. Do you mix the two or just do one or the other? I’d like to make it a
little healthier, maybe.
Thanks for the recipe!
Reply
Mary says
4 December, 2014 at 9:27 pm
Thanks, Brittany! I haven’t made it using 100% milk — but I think if you used a fatty enough milk (like
whole milk) it could work. I have made it using 1/2 cream and 1/2 water — so just diluted cream. That
worked great for me! Two cups of cream is a lot, I know! Let me know how it goes if you do try with all
milk!
Reply
shilpa says
14 September, 2015 at 4:46 am
All milk will change the consistency. You can use low fat cream instead.
One more tip, when the chicken is shallow fried or browned, use the same pan to make the gravy as
well. The burnt chicken crust at the base of the pan adds flavor. You can even grill the chicken with
Tandoori masala and add it to gravy. Or use left over tandoori chicken to make the butter chicken, its
quick and super yum… Happy cooking.
Reply
Michael says
24 October, 2015 at 1:45 pm
Hi can you tell me , tomato sauce in your recipe. Is it tomato passata, tined plum tomatoes (which you
purée your self) or something else. Thanks. ?
Reply
Mary says
Hi Michael! I’m not sure what tomato passata is… I used canned tomato sauce — not just puréed
tomatoes.
Reply
Kaytie says
27 October, 2015 at 10:43 am
Tomato passata is just tomato paste! I think some non-American English-speakers borrow the Italian
word =)
Mary says
Aha! Thanks for the clarification, Kaytie!
Pat W says
18 May, 2018 at 11:38 am
Tomato sauce is a lightly cooked tomato puree with a touch of sugar added to cut the acidity o the
tomato
Tammy says
22 August, 2016 at 2:21 pm
Passata IS tomato sauce without the flavouring and sugar – it’s just tomatoes. I used that in my recipe
and it was perfect.
Reply
Mary says
23 August, 2016 at 3:11 pm
Thanks for the tip, Tammy!
simon rose says

I have used yogurt or sour cream lite, yogurt is great as it has a slight tang but still makes the curry
creamy.
Reply
Mary says
Great idea — thanks, Simon!!
Reply
Rosa says
28 March, 2019 at 1:13 pm
Hi Im Rosa.
I try you recipe today the first time.
I take everything directed in you recipe and followed the instructions.
Turn our very well.
Thank you
Reply
Howie says
probably not the healthiest dish on earth, but this looks incredibly good. Great photos!
Reply
Mary says
Haha, definitely not the healthiest dish on earth. BUT SO WORTH IT! Thanks, Howie!
Reply
Haley says
9 August, 2016 at 5:44 pm
Do you know how many calories a serving of this dish contains?
Reply
Mary says
10 August, 2016 at 9:39 pm
Hi Haley! I have not calculated it for this recipe, sorry! Feel free to do so!
Reply
Laura Hoffman says
I have also recently discovered that you can make delicious Indian food at home. Its awesome! So far,
I’ve been using lite coconut milk in place of cream. Maybe changes the flavor a bit (more Thai curry-
esque maybe?), but its a bit lighter and still adds creaminess.
Reply
Mary says
That’s a great idea! I’ll have to try that — since we ALWAYS have coconut milk on hand (and it’s waaaay
cheaper than cream over here!). Any Indian dishes you’ve made that you recommend I try? I’m not sure
what to try next!! I have restaurant-style aloo gobi coming up soon (pretty similar to this butter chicken
sauce, actually), but I’m honestly just not familiar enough with a big variety of Indian dishes. I NEED
MORE!
Reply
Laura says
I’ve really only made tikka masala and saag. I’m trying to perfect those. And usually with
homemade paneer – I use the recipe from Journey Kitchen, always comes out great.
Reply
Mary says
Ooooh homemade paneer is on my list! I need to see if that’s doable over here! Thanks for the
recommendation!
Reply
Pat W says
18 May, 2018 at 11:45 am
Does anyone know if it is possible to make gluten free paneer (without wheat flour)) My wife cannot eat
anything with wheat in it
Mary says
22 May, 2018 at 8:39 pm

Hi Pat — My understanding of paneer is that it does not contain flour or gluten to begin with. Are you
just referring to the cheese, paneer? Good luck!
Anmol Saggar says
The same sauce can be used with paneer to make paneer butter masala. Also i wanna know if i can use
tomato puree instead of tomato sauce.
Mary says
I keep meaning to try this with paneer! You could use tomato puree, but I would cook it (apart from the
chicken) a bit longer to concentrate the flavor a bit. Good luck!
Char says
Chicken jalfrezi is a great one to try…its Chicken and green/red peppers with onions and tomatoes and
spices. Sooo good with naan.
Reply
Maggie says
We made it! Delicious. Thanks for the recipe. Maggie, Sam and Bear (although he didn’t get to eat any).
Reply
Mary says
YAAAAY! Glad you liked it! I am LOVING the pictures of Bear (and you! Damn, mama!) — keep them
coming! xo
Reply
F.t.Tank says
I used to eat butter chillie chicken all the time when I lived in London, this recipe, plus a dozen hot
chillies comes very close!
★★★★★
Reply
Sheyenne says
We’re a dairy free household, but the idea of using coconut cream is interesting! I think I will have to try
this!!
Reply
Mary says
Yes! I think it would still be wonderful!
Reply
Sheena says
Made this tonight…tastes amazing! BUT how is yours so vibrant and red?!? The cream made mine
orange…not that it matters but maybe the 2 cups was too much?? I don’t recall skipping out in a
spice…did you tweak anything? Just curious!
Reply
Mary says
I think the pictures make it look more red than it really was! I was surprised about that too. Also, the
fact that I used cream combined with water may play into it here. I’m glad you liked it, though!!
Reply
shilpa says
The actual butter chicken is always orange, buttery and slightly sweet. if a red butter chicken is served
then it surely has added color..
Reply
Christina @ Whip This Up says
AHH, butter chicken is my favorite! I think of it as tikka masala + butter, so of course this is preferable.
I’m so going for it, AND trying naan for my first (how?!) time.
Reply
Mary says
Awesome! I hope you love it! With tikka masala + butter, you really can’t go wrong.
Reply
Monica says
Thank you soo much! The chicken was great. I added a little coconut milk (100ml) and the naan…mmm,
yummy!
Greetings!
Reply
Mary says
Yay! I’m so glad to hear you liked it! Thanks for the comment, Monica!
Reply
cathy says
Made this tonight using 1/2 coconut milk and 1/2 cream, was wonderful – especially for a cold Oregon
night! I have never cooked Indian at home and this was super simple, thank you!
Reply
Mary says
Thanks for the comment, Cathy! I’m so glad you enjoyed the recipe!
Reply
ashley says
made this tonight for dinner and it was a hit with the WHOLE family, including my picky 6 year old. its
totally going into our dinner rotation. thank you so much!!
Reply
Mary says

Yaaay! I love hearing this! So glad it was a hit for you, Ashley! Thanks for the comment! xo
Reply
Tom says
Made this meal tonight and I will say that it was some of the best butter chicken I have tasted! Mary
thanks so much for the recipe and keep them coming!
Reply
Mary says
Thanks for the comment, Tom! Glad to hear you liked it!
Reply
Jen says
I have no words! Ok…I do because I must tell you that this has changed MY life as a cooking housewife! I
waited until the kids went to bed and my husband and I made this dish along with some homemade
naan and I’m not even sure how life existed before this! Thank you so much for sharing this with
us…ugh…*licking my bowl…literally*
Reply
Mary says
Haha! Jen! This is the kind of comment I LOVE! Thank you so much! This recipe seriously changed my life
too… I had no clue I could cook something THAT DELICIOUS! Glad you two liked it! xo
Reply
amy says
Great recipe…flavorful, not too spicy. Made your naan too. I only had whole chickens in the freezer, so
after it thawed, I cut it up and cooked it with everything but the cayenne (which we omitted completely)
and the milk on med in the oven for 1.5 hours, added milk and let simmer til it thickened a bit.
consensus was that it was AWESOME and I have kids 3-15….all scarfed it right up. Thanks for sharing!!
Reply
Mary says
Hi Amy! Thanks for sharing — sounds like a delicious way to make this!! Glad everyone liked it xo
Reply
Aleena says
Hey.
I have a stupid yet confusing question. By tomato sauce you mean ketchup or tomato purée ?
I really wanna try this.
Please help
Thanks.
Reply
Mary says
Hi Aleena — Not a stupid question! Definitely tomato puree — NOT ketchup. Enjoy! xo
Reply
Stanley says
In moments of sheer desperation when I’m out of tomato sauce (suffering from withdrawal symptoms
of not having had my weekly Butter Chicken fix), I have resorted to using ketchup with very good results!
Whatever it takes….!!
Reply
Mary says
Ha! Thanks for the tip, Stanley! When you gotta have butter chicken, you GOTTA HAVE BUTTER
CHICKEN!! xo
Reply
Sarah P. says
3 January, 2015 at 6:59 pm
OH. my. gosh. This was sooooo delicious. We tried another recipe for this before; it was severely lacking
and we had to make several modifications to make it only okay. NOT THIS. My husband made it and
called me into the kitchen for the final taste test before dinner, and it was exquisite. Our 2 year old even
complimented her daddy on making it (Good, daddy) and actually ate her dinner all the while repeating
that it was good. I had no part in it’s creation except for pinning it, and even I was thanked for that :). He
used a heavy hand on the garlic, ginger, and spices (because we always do), but other than that zero
changes and it’s freaking amazing. We all licked our plates it was so good. Thank you for this awesome
recipe!!
Reply
Mary says
Yaay! Thanks so much for the comment, Sarah! I’m glad your family loved it as much as mine! Enjoy
Reply
Gretchen says
Made this today! Great taste and also good for a cold winter day!
Reply
Mary says
Glad you like it!!
Reply
Meg says
I just made this, and I think I probably ate half of it while waiting for my partner to finish work.
Absolutely delicious! I used ketchup instead of puree as we didn’t have any and it still tasted fantastic.
This is going in the recipe book. Thanks a million!
Reply
Mary says
Woohoo! Thanks for the comment, Meg! I’m so glad you liked it xo
Reply
Chloe Kincaid says

Hi,
I was just wondering what sort of tomato sauce you used? Ketchup like sauce or are you talking about
tinned tomatoes or tomato puree? I’m from New Zealand and they are all really different here!
Thanks
Chloe
Reply
Mary says
I used tomato puree — but I am now wondering what that means in New Zealand! Some other people
have said they used ketchup and had success, but to me ketchup is absolutely NOT what to use… is it the
same as the condiment in the USA? Like the kind you put on a hot dog or hamburger? I need to learn
about international tomatoes!! Good luck!
Reply
Chloe Kincaid says
Haha tomato purée is tomato purée in NZ too, basically a smooth tomato sauce so I guess it’s the same?
Yes ketchup is the same, basically like sugary tomato sauce… I bought some tomato passata sauce,
which is pretty much the same as purée just plain tomatoes puréed strained with a little salt and I’ll let
you know how it goes! The recipe looks fabulous though!
Reply
Mary says
Wonderful. I hope you love it!
Reply
Haley says
I have made this a few times now, and it’s my new favorite meal! I have tried a few different variations:
once with white meat chicken, once with dark meat, once with chicken and potatoes, and next I want to
try adding spinach! All of my friends are jealous until I tell them how easy it is to make. And of course
the naan is essential (and super simple) too!
You rock Mary! =)
Reply
Mary says
Yaaay! Thanks, Haley! So glad you’re enjoying it! Xo
Reply
Dee says
Made this for dinner tonight, with a few small changes:
Used a cup of pureed silken tofu and a cup of non-fat milk instead of cream, and used margarine instead
of butter to make it a low-cholesterol meal. Was super tasty with leftover rice and homemade naan!
Reply
Mary says
Great idea, Dee! Thanks for letting is know. Glad you enjoyed it!
Reply
Moriah says
I made this recipe last night for dinner. I love Indian food and have always wanted to make it, but have
usually been intimidated by a long and exotic ingredient list. I saw this on Pinterest and thought I could
definitely do it.
We are up in Duluth MN where we are in the midst of our January -20 degree cold snap and my sister in
law was driving up from the Twin Cities for a visit, so I wanted to make something delicious and
warming.
I did as the recipe suggests and made the naan, which was very easy. I used more than a half a cup of
milk for sure.
Then the chicken – I used 1.75 lbs of boneless skinless thighs, which I generally prefer instead of breasts.
There was more than enough sauce for it an next time I would maybe add a little more chicken. Also, I
did the 1 c milk & 1 c cream mix, since I am doing the calorie counting thing, I thought the substitution
worked well. And my final slight modification was that I threw the sauce in the vitamix to get it nice and
velvety (before adding the chicken back in of course). Next time, too, I might skip the final 2 tbsp of
butter, for calorie sake.
Thanks for the super delicious recipe!!
Reply
Mary says
Thanks, Moriah! Glad you enjoyed it!
Reply
Monika @ MY FOOD & HAPPINESS says
Hi Mary, even though I am quite versatile in the kitchen I had never tried cooking Indian food before and
thought I should try it. I was looking for a recipe but most have too many ingredients, your one seemed
simpler and I loved it straight away. I just cooked and it turned out amazing. Thanks for the great recipe!
Reply
Mary says
19 January, 2015 at 10:37 pm
Yay! Thanks, Monika — I’m so glad you liked it! xo
Reply
Nicole says
I made this last night and let me just say DELICIOUS! This is definitely a keeper in our house.
Modifications I made was I subbed one cup of 2% milk for one of the cups of cream and I did not add in
the 2 tablespoons of butter at the end. I loved the flavor of the sauce as it was. I did add a few more
spices just for flavoring but all in all this was so yummy! Thank you for the recipe!
Reply
Mary says
Thanks, Nicole! Glad you enjoyed it!
Reply
Robin Lees says
Oh my gosh!! Thank you so much!! After living in The UAE for a year and then coming back to the states
I really missed my Indian “fast food.” This Butter Chicken was amazing! It really was everything that I
had hoped it would be! The recipe was well written and super easy to follow! Now I just need to work
on my naan : )
Reply
Mary says
Thanks, Robin! I’m glad you enjoyed it!
Reply
H says
I thought “life changing” really did sound a bit dramatic! Nonetheless, I tried this recipe because it did
sound pretty damn good, and life changing is an understatement! So amazingly good! I’m vegetarian, so
I substituted the chicken with paneer and it might be the best dinner I’ve ever made! Piece of cake to
make too. Thanks so much for sharing!
Reply
Mary says
Ha! Such a great comment! I’m glad you agree that it is life changing — sooo good! I’ve been wanting to
make this with either tofu or paneer — thanks for trying it out for me! Enjoy!
Reply
Ryan Henson Creighton says
9 February, 2015 at 3:53 pm
Are these pictures staged? i made the recipe as written, but there’s no way you can get a sauce that red
after adding 2 cups of cream to 1.5 cups of tomato sauce. i get more of a light brown sauce, which is fine
… i just don’t trust recipe sites that use photos that clearly didn’t come from following those recipes.
Reply
Mary says
10 February, 2015 at 2:03 am
They’re not staged, and definitely came from the recipe! I hope you enjoyed it!
Reply
Mary says
10 March, 2015 at 10:53 pm
Ryan — Your comment stuck with me, so I’ve re-made this a few times now and have concluded it has a
LOT to do with what type of tomato sauce you use! I originally used Cirio tomato sauce, which is by far
the most flavorful and vibrant tomato sauce I tried — making this dish much more red than you’d think!
Other brands definitely didn’t turn out as red (or as delicious… I’m sticking with Cirio for now!). SO, it’s
all about the sauce! xo
Reply
Erin says
Thanks for posting this dish! Delicious! However, I used half n half and it curdled
Reply
Mary says
Oh no! I wonder if that’s because of the half n half, vs. cream… I’m not an expert on the science here,
but I think it you use real cream it’s less likely to curdle, or perhaps try heating the dairy a bit first!
Hopefully it tasted alright!! xo
Reply
Jenny Bell says
This was AMAZING! Thank yo so much for sharing. Tastes just like our local restaurant, but better (and
fresher!).
Reply
Mary says
Yay! Thanks, Jenny! Glad you liked it!
Reply
Eileen B says
Just made this on a cold February night. Easy AND delicious. Bursting with flavor!!
Reply
Mary says
Thanks, Eileen! Glad you liked it!
Reply
Autumn says
4 March, 2015 at 7:28 pm
I’ve made this a couple times now. I turned this into a low fat, low cal version of itself, surprisingly not
sacrificing flavor. Still tastes much like what I get from the local Indian joint. I subbed cream with
unsweetened plain almond milk, which has a very creamy texture, but only adds 60 calories and 5 grams
of fat (unsaturated). I also omitted the butter completely (I guess I can’t call it butter chicken!), using
olive oil for the chicken browning and sautéing of the onion/spices. Coconut oil would probably work
great too, but I have an unfortunate allergy. I also upped the chicken from 1 lb to a 2.5 bag of chicken
breasts. Feeds my family of 6, with leftovers. And there is still plenty of sauce with all that extra chicken.
Thank you for the great recipe!
Reply
Mary says
4 March, 2015 at 10:00 pm
Thanks for the comment, Autumn! It’s nice to have some great variations listed here in the comments —
your version sounds delicious! xo
Reply
Sally says
12 March, 2015 at 1:22 pm
I made this last night and it was a HUGE hit with my family!!!! The flavor was outstanding!!! I will be
making this again very soon!! I did use the two cups of cream and really loved the thick creamy sauce
that made. Next time I think I’ll add more chicken, maybe mixing in some thigh meat, along with chunks
of potato and carrots. I can’t wait to make this again. Super easy and very full of flavor!!! Thank you,
Mary!!
Reply
Mary says
12 March, 2015 at 4:40 pm
Thanks, Sally! I’m so glad you liked it! Xo
Reply
Tracy says
20 March, 2015 at 5:57 am
Will this recipe feed 4 hungry indian butter chicken lovers or should I double the recipe?? Making it
tomorrow night
Reply
Mary says
20 March, 2015 at 3:30 pm
Hmmm…. I would at least make 1.5x to make sure you don’t run out! Enjoy!!
Reply
Lauren says
25 March, 2015 at 2:56 pm
Thank you for your recipe. It is freaking delicious! My husband can’t get enough of this butter chicken
I modify the recipe for our slow cooker though. I make the sauce, and then cover raw chicken on
high for ~3 hrs. I usually throw in chick peas too. We have been making this once a week! Thanks!!
Reply
Mary says
25 March, 2015 at 3:15 pm
You’re welcome! Thanks for sharing your version — I was actually thinking of making a slow-cooker
version next week, so it’s good to hear how others are doing it! xo
Reply
Corsie says
25 March, 2015 at 8:17 pm
I didn’t see any salt or pepper listed on this recipe, is that not needed since there’s so many spices?
Reply
Mary says
26 March, 2015 at 8:32 am
Hi Corsie! There is salt and pepper listed, and I’ve only instructed to add both to taste. I do find it needs
some salt! Enjoy!
Reply
Kristine says
25 April, 2015 at 6:15 pm
This recipe was outstandingly delicious, and from my limited experience rather authentic as well. Much
like Autumn, I’m going to cut back on the fat next time by using whole milk or even 2% instead of cream,
but we will definitely be enjoying this recipe again. Thank you so much for sharing it (and for the naan
recipe).
Reply
Mary says
26 April, 2015 at 2:08 pm
Thanks, Kristine! So glad you liked it!
Reply
Becky says
6 May, 2015 at 10:48 am
I’m so addicted to this butter chicken, and I got my dad, sister, and lab mate hooked too! It was so great
to see you in Bozeman. I think I will try and add a train ride from Seattle to Portland to my road trip
itinerary, so hopefully I’ll see you soon!
Reply
Mary says
6 May, 2015 at 11:35 am
Yay! Thanks for the comment, Becky! It was great to see you and Pilar in Bozeman — and I would love to
see you if you pop down from Seattle! Good luck with the writing! xo
Reply
Vicki says
11 May, 2015 at 7:05 pm
We just made this. (found it on Pinterest.) It was amazing. We both really liked it. You got the spice
picture just right! I made the naan, too – what an easy recipe to whip up! – but since we are kind of
trying to cut back on gluten, it really didn’t need it, and I would only make it again if I was making it for a
dinner party. The butter chicken is going in the dinner rotation!! My husband was licking the bowl!
Reply
Mary says
11 May, 2015 at 9:04 pm
Thanks for the comment, Vicki! Glad you enjoyed it! Xo
Reply
Layli says
14 May, 2015 at 4:49 pm
I have made this twice now and it is soooo good! I didn’t have garam masala but I did use a butter
chicken curry mix. I followed the rest of the recipe step by step. Fantastic!
Reply
Mary says
15 May, 2015 at 6:15 pm
Thanks, Layli! Glad you liked it! xo
Reply
Louise says
26 May, 2015 at 2:25 am
I am wanting to make this.

When you say 1 1/2 cups of tomato sauce, do you literally mean tomato sauce as in Ketchup?! Or do you
mean canned tomatoes. I just thought it might be weird with tomato sauce, but also might taste alright.
Wanted to check before I attempted it
Reply
Mary says
26 May, 2015 at 8:47 am
Hi Louise — definitely not ketchup! I mean canned, smooth, tomato SAUCE… Which may be an
American thing. Like what you’d make red pasta sauce out of!
Reply
Satu says
19 August, 2015 at 6:13 am
Found this browsing Pinterest. Made it today and it was soooo goood. Tasted pretty much the same as
butter almond chicken at out local Indian restaurant. My tweens, very picky and prejudiced eaters,
refuse to eat Indian take-out but today they even took seconds! I had to cut down the spices a bit (left
chili out and used only a tiny bit of cayenne pepper) because it would have been too spicy for my 5 yrs
old but it worked well anyways. And I added some almond flakes as garnish like they do at this
restaurant. So thank you for this recipe! Definitely a new family favourite!
Reply
Mary says
19 August, 2015 at 9:54 am
Thanks for the comment, Satu! Glad it was a hit! xo
Reply
jack says
31 August, 2015 at 9:47 pm

Super easy!!! Great substitute for chicken tikka, which i have been wanting to make. Would DEFINITELY
make this again. I wish we could put a rating on this so it would show up on a google search for
everyone to find. Thanks so much for the recipe.
Reply
Mary says
Thanks, Jack! Glad you liked it! xo
Reply
Brenda says
I was wondering what kind of brand cream should I get?
Reply
Mary says
Hi Brenda! Any brand will do!
Reply
Brenda says
I’m at the store. I’m totally lost. Is it sour cream or cream cheese?
Reply
Mary says
Neither — it is just CREAM. Like, whipping cream. Or half&half, if you want something a little lighter.
Reply
Courtney says
14 October, 2015 at 12:04 pm
I made this last night for dinner(my 1st time making Indian food). My husband is not a big Indian fan, but
loved it!!!
I can’t wait to finish the leftovers to make it again!!!
Great recipe! Thanks for sharing!!!!!

Reply
Mary says
Yay! I’m so glad you both liked it, Courtney! Thanks for the comment! xo
Reply
Jays says
I was looking for the legit indian butter chicken for a looooong time and i came across your recipe and
tried it last night. it was so good!!! my husband loved it!! thank you so much! it was delicious
Reply
Mary says
19 October, 2015 at 11:36 pm
Yay! Thanks so much for the comment — I’m glad to hear you both enjoyed it! Xo
Reply
Brenda says
I have made this 5 times already. Love it! Thanks for the recipe!
Reply
Mary says
28 October, 2015 at 10:24 pm
Yay! Thanks, Brenda! I’m so glad you like it! Xo
Reply
daniel says
thanks for posting such useful recipes.
Reply
Linda says

I made this tonight for my family. They loved it! I increased the amount of seasonings because my family
prefers bold flavors.
Reply
Mary says
Thanks, Linda! Glad you all liked it! xo
Reply
Lex says
This recipe looks great and I can’t wait to try it! I would love to make it this week but I was wondering if I
could substitute ginger (powder) for the fresh ginger. My little one is recovering from a bad case of the
flu so I really don’t want to drag her to the store with me.
Reply
Mary says
Hi Lex! Ground ginger would work, but I would recommend fresh if at all possible! Enjoy! xo
Reply
Ina says
Thank you so much for the recipe! I’ve made it a couple times already, husband said he could eat this
everyday
Reply
Mary says
23 January, 2016 at 11:56 am
Yay! Thanks, Ina! Glad you two like it!
Reply
Genevieve says
This was delicious! Restaurant quality butter chicken.

Thank you for sharing the recipe <3
Reply
Mary says
23 January, 2016 at 11:56 am
Thanks, Genevieve! Xo
Reply
Doris says
Oh my gosh! I made this tonight and not only was it heavenly but it was incredibly easy too. This is the
first time I have ever attempted to make Indian food but I have eaten it out many times. This tasted
pretty authentic to me. Thank you for sharing your recipe. I have already shared it with my friends.
Reply
Mary says
23 January, 2016 at 11:57 am
Thanks, Doris! Glad you like it! Xo
Reply
Eliza says
I’m from Australia and over here tomato sauce is our term for ketchup. And for the ‘tomato sauce’
youre saying, we just call it tinned tomatoes or crushed tomatoes lol it can be very confusing but I had a
feeling you weren’t meaning ketchup. Going to make this tonight with coconut cream and potatoes and
pumpkin instead of chicken to make it Vegan pretty excited!
Reply
Mary says
Aha! Thanks for the clarification, Eliza! I had no idea! Using ketchup would NOT be awesome in this… I
hope you enjoy it! xo
Reply
Anita says
3 March, 2016 at 10:09 am

You have definitely nailed it with this recipe! This was SO SO DELICIOUS. I made this night and brought in
leftovers for lunch. This recipe has finally ended my search for the perfect butter chicken recipe. Thank
you for sharing!!
Reply
Mary says
5 March, 2016 at 11:57 am
Thanks for the kind words, Anita! I’m glad you like it! xoxo
Reply
Angelica says
7 March, 2016 at 5:40 pm
I made this for dinner tonight, it was excellent!
Reply
Mrs.Zerari says
6 April, 2016 at 2:19 pm
My husband loves Indian food, I tried to make tikka masala few times but it was like middle east-Indian-
African dish (clearly I’m not good at cooking Indian cuisine). I found this recipe tonight and decided to
give it a try. I couldn’t find any cream or coconut milk, and hesitant to use milk. So I used cream cheese
instead, and it was soooo yummy! My husband said ‘finally our dinner is home made Indian dish’…lol
Thanks! its an easy, fast, and delicious recipe!
Reply
Mary says
11 April, 2016 at 1:15 pm
Yay! So glad to hear it!! xo
Reply
Anderson says
16 April, 2016 at 2:30 pm
If i wanted to slow cook this recipe, what do i do?
Reply
Mary says
17 April, 2016 at 8:17 am

Hey Anderson — I have a version of this recipe (HERE!) for the slow cooker. The ingredients list is
different, so play around with whatever one you’d like! Enjoy!
Reply
Maggie says
18 April, 2016 at 10:54 am
I just made this last night and it was sooo good! I ended up using 2 cups of 2% lactose-free milk and it
was amazing. I read some reviews about curdling so I decided to add the milk just a little bit at a time
and let the mixture heat up again in between additions. I’m not sure if it made a difference but I
definitely had no curdling and a deliciously creamy sauce. I too left out the last 2 tbsp of butter. I also
made the naan and my husband couldn’t get enough! We will not be getting take out any longer! Thanks
for the awesome recipe
Reply
Mary says
19 April, 2016 at 2:28 pm
Thanks for the comment, Maggie! I’m glad to hear that the gradual addition solved the curdling issue —
I think that’s the way to go! Glad you liked it! xoxo
Reply
Whitney says
12 May, 2016 at 10:03 am
Oh. My. Gosh. This recipe changed my life! My husband and I devoured this last night. SO dang good!
We didn’t have heave cream, only whole milk and coconut milk so we did half coconut milk and half
whole milk. It was still super yummy, but next time we’ll try the whole milk. We made some naan and
coconut rice and were in Heaven! My husband hates left overs but begged to take the small amount we
had left with him for lunch today. We now have a new “go to” meal. Thanks for sharing!
Reply
Mary says
15 May, 2016 at 4:37 pm
Haha yaaay! So glad to hear you both liked it, Whitney! This is definitely a recipe I make with the goal of
having leftovers… they’re so good! Thanks for much for the comment! xoxo
Reply
Jennifer Rambo says
14 May, 2016 at 3:57 pm

Omg. Just made this for my family last and it was amazing. I have been trying to branch out my family’s
pallette and so once a week i have taken recipes from a different culture and made nothing else all
week. This week is Indian food. Im so happy i found this recipe first! It tastes just as good as the Indian
restaurant in town. Although I adjusted the spices levels to increase the heat, I stayed true to the rest so
I would have an idea on what makes what taste like what. Thank you!
Reply
Mary says
15 May, 2016 at 4:33 pm
Yay! I’m so glad to hear it, Jennifer! What a fun/tasty adventure to take your family on each week!
Thanks for sharing the success with me! xoxo
Reply
Katharine from the Rockies says
16 May, 2016 at 6:27 pm
I love cooking Indian food! My spin on this recipe is to marinate the chicken in 2 Tbsps Tandoori Curry
paste – for about 4 hours. This is what my favourite Indian restaurant does. I did this and found this
recipe to be excellent. Thanks for sharing it!
Reply
Mary says
16 May, 2016 at 9:52 pm
Sounds awesome! Thanks, Katharine! xoxo
Reply
Coko says
19 May, 2016 at 10:17 am
I tried this out to surprise my husband who’s an avid butter chicken lover. Let me just say he came back
home with a bunch of chicken breast and puppy eyes look asking that i make a huge batch and freeze
em so he can eat every day!! I followed the recipe and i uou were right,i totally couldn’t stop licking and
tasting!! I dont know if it freezes well though, what do you think?
Thanks so much for this recipe
Reply
Mary says
20 May, 2016 at 11:21 am
Oh yay! I’m so glad it’s a hit, Coko! I’ve never frozen it myself, so I’m not totally sure… But I imagine it’d
work really well! Let me know if you try it! Xo
Reply
Elizabeth says
12 June, 2016 at 3:13 pm
Loved the recipe! So easy! Added a touch more cayenne…. Perfect blend of spice & sweet; thank you!
Reply
Mary says
12 June, 2016 at 9:54 pm
Yay! Thanks for the feedback, Elizabeth! So glad you liked it xoxo
Reply
Timra says
18 June, 2016 at 9:23 pm
Always a First For Everything! And coming from Hawaii this comes as a rare ordeal! But I’m always up for
something New and Different and Ever So Delicious! Thankyou for your post! Fabulous Dish! I almost
feel like Andrew Zimmermon but doing all the work! Haha…Mahalo Timra…(Jazz)
Reply
Tina Ferrell says
23 June, 2016 at 5:32 pm
Just finished eating dinner with my hubby and we were both impressed with this tasty dish! I made as
directed with 2 cups of cream. Next time may try to lighten it a bit, but why mess with a great thing!
Thank you so much for making it possible for us to experience a great, easy and fabulous dish! Will
definitely be in the #willmakeagain file!
Reply
Mary says
29 June, 2016 at 4:37 pm
Thanks, Tina! Glad to hear you both enjoyed it! I totally struggle with the “lighten it a bit” thing: I always
feel like I SHOULD, but… Ugh. It’s so tasty as is!! Enjoy! xoxo
Reply
Nancy says
28 June, 2016 at 6:25 pm
Made this for dinner tonight. Delicious! Thanks!

Reply
Mary says
29 June, 2016 at 4:34 pm
Thanks, Nancy! I’m glad you enjoyed it! xo
Reply
Bjarne says
9 July, 2016 at 5:36 pm
What the hell is “tomato sauce”?? That’s not really an ingredient, is it? A sauce made of tomatoes can
be anything from salsa to ketchup or a gravy for a cured pork roast.
Reply
Mary says
10 July, 2016 at 4:51 pm
Hi Bjarne! Here in the US there is a commonly known canned “tomato sauce” that is basically pureed
tomatoes that have been cooked down a bit. I realize that most international readers have issue with
this — what do you call it?? Thanks! xo
Reply
Tara says
11 July, 2016 at 5:41 pm
Oh, my! This was fantastic!! I was scouring the Internet looking for a butter chicken recipe. Most were
very complicated and required a gazillion ingredients. My family (who thinks they don’t like Indian food)
totally devoured it.
Now, if you can make a recipe like that for Pho…
Reply
Mary says
11 July, 2016 at 8:42 pm
Ha! I love it when people “think” they don’t like something… and then they TOTALLY DO! Glad this was a
hit! I am 100% with you on finding a pho recipe that’s as easy as this. If only!! I made this one way back
in the day, but it’s definitely not REAL pho. I wish!! Thanks, Tara! xo
Reply
Maren says
14 July, 2016 at 9:44 am

Hi! I’m making this tonight for 10 people. Do you recommend doubling the recipe? I don’t mind having
leftovers, just want to make sure I have enough! Looking forward to trying this!
Reply
Mary says
20 July, 2016 at 5:18 pm
Hi Maren! Sorry for the delayed reply — I hope you figured it out! I’d recommend at least TRIPlING this
recipe for 10 people! I hope everyone loved it! xo
Reply
Shasta says
18 July, 2016 at 7:52 am
CAN’T WAIT to try this, this week!!!

What are your thoughts on using half/half cream?
Or should I just pick up heavy?
Thanks!! Xx
Reply
Mary says
20 July, 2016 at 5:16 pm
Half and half would be great!! Enjoy, Shasta! xo
Reply
Janet says
2 August, 2016 at 11:54 pm
I ate 2 helpings even thought was full after the first helping, So dam delishshsh!!!
Didn’t have cream so I used some extra butter to brown the chicken in, then used
2% milk, water, and sour cream. Was fantastic!! Didn’t use onion but might do so
next time.
Reply
Mary says
7 August, 2016 at 10:38 am
Excellent! Sounds like a delicious improvisation, Janet! Thanks for sharing xoxo
Reply
Michelle says
I finally had a chance to make this dish tonight. And WOW!! It’s Just incredible!!!! I have just recently
discovered my love for Indian food. And I have to say, I am SO glad that I can make this dish in my
kitchen!! It’s simple and delicious and truly satisfied my craving for take out. And my kitchen smells
exquisite. Thank you thank you!! From the tip of my taste buds, thank you!!!!
Reply
Mary says
10 August, 2016 at 9:39 pm
Oh yaay! Thanks for the kind comment, Michelle! I’m so glad you enjoyed it! xoxo
Reply
Rose says
12 August, 2016 at 6:22 pm
Awesome recipe this was perfect!! I can’t wait to make it again!! Thanks for the detail direction
Reply
Mary says
15 August, 2016 at 7:57 pm
Thanks, Rose! So glad you enjoyed it! xo
Reply
Jordan says
This was amazing! Will definitely become a regular for my Wife and I. Plus the yeast less naan was so
easy and good!
Reply
Mary says
Thanks, Jordan! So glad you both enjoyed it! xo
Reply
Niki K. says
I’m slightly confused by what “tomato sauce” is. Do you mean canned tomatoes?
Reply
Mary says
Hi Niki! I mean canned tomato sauce… if you’re not in the USA, they might call it something else — but
it’s basically cooked, pureed tomatoes!
Reply
Andrea says
Can you tell me what tomato sauce you used please
Reply
Mary says
Hi Andrea! I used something very similar to this. Enjoy!
Reply
Karen says
I used 1/2 whipping cream and 1/2 water. The only thing I would change is cutting the chili powder by
1/2, it was just a little hot. I like my mild curries better. Thanks for the recipe. You satisfied a craving.
Reply
Mary says
Thanks, Karen! xo
Reply
Emily Copeland says
I see that most of the comments on this are pretty old but somehow on glorious pinterest I found this
gem and I am soooo thankful I did! I did change a few things like I took out the ginger (Im just not a fan
of it at all) and I did both cups of cream instead of using water and I used Tofu instead of chicken. I made
it last week and it was so amazing that I ate it for lunch 3 days in a row after that because I literally
couldnt get enough of it. Im making this again tonight and I am sooooo excited! Thank you sooo much
for sharing this because Im sure this is a new staple!
Reply
Mary says
Hey Emily!! So glad to hear you enjoyed it — your changes sound delicious!! xoxo
Reply
shar says
would non fat plain yogurt work, instead of cream? like 1 cup of it.
Reply
Mary says
Hi Shar! It would certainly be different, but it would be a healthy alternative! I’d make sure to mix it in
gradually right at the end (be careful of curdling). Enjoy!
Reply
Hans says
I’ve made this several times already and it’s reallly good. I used curry instead of garam masala. Great
recipe!
Reply
Mary says
So glad you like it, Hans! xo
Reply
Lexie says
This looks delicious! I’m wondering: I should it very spicy? (I love spice) If not, are there any specific
spices you would recommend to heat it up a bit? Thanks!
Reply
Mary says

Hi Lexie! It isn’t very spicy naturally, but you could add more cayenne or another hot red spice to bring
the heat level up! Enjoy! xo
Reply
Roland W says
i decided to try to make butter chicken for the first time and i chose this recipe . i cooked it low and slow
and OMG it is awesome my daughter tried it and she said it was amazing . i love this and i just wish to
say thank you for sharing this .
great meal on a cold December day.
Reply
Mary says
Hi Roland! Woohoo! So glad it was a hit for you two. Thanks for the comment! xo
Reply
Daniel Stecko says
Excellent recipe! The whole family loved. I used a combo of 15% cream & 1% milk.
Added a bit of tandoori powder to “redden” things up a bit. I made a side vegetable dish with curry
powder & some leftover coconut milk as well. Basmati, naan & a Guinness = perfect Friday night dinner
Reply
Mary says
Ooh yum! That does sound like a great Friday night, Daniel! Thanks for the comment! xo
Reply
Matt says
I love this recipe!!! We used chicken thighs instead and subbed in some coconut cream in place of some
of the cream. It was amazing!!!
Reply
Mary says

Oooh that sounds like a delicious variation, Matt! Thanks for sharing! xo
Reply
Precious says
Hi!
I just made this recipe and wow!!! Its soooo good I was for sure I would mess it up but its simple and
delicious . Thx!
Reply
Mary says
So glad it worked for you, Precious! xo
Reply
Kdee says
My family LOVED IT!!! Hubby and I ate Butter Chicken in Florida last week and enjoyed it so much that
he asked me to make it at home. I made brown rice and used store brought Garlic Naan. Also my sauce
didn’t turn out as red or thick, but it’s a hit for my family of five!!!
I searched several recepies before I came across yours…. Thank you for sharing!!!
Reply
Mary says
So glad you all liked it, Kdee!! Thanks for the note! xoxo
Reply
Nicolena says
Made this and loved it! I used coconut milk instead (my husband is lactose intolerant and cream would
mess his stomach up!) and it turned out delish! I was wondering, have you ever made it ahead of time
and froze it? If so, how did it turn out after you thawed it and heated it up? if not, do you think it would
work to freeze it?
Thanks so much for the recipe!
Reply
Mary says
23 January, 2017 at 11:01 am
Hi Nicolena! So glad you found a version that works for you two!!
I definitely have made and frozen this — works totally fine. Enjoy! xoxo
Reply
Lydia says
I just came back from India and I loved the Butter Chicken there so I thought I would try and make it
myself. It is good, and similar to some stuff I had in Delhi, but not quite at the level of the Punjab dish. I
will have to keep experimenting. I think part of it was the fat content there was alway a good layer of fat
and melted butter on top, it probably does need that second cup of cream and not the water. Thanks for
sharing this!
P.S. I tried the naan recipe as well and that was great. The puffy naan may be more in the South, but this
flat naan is what they had in the North where I was. Thanks for that recipe as well.
Reply
Mary says
26 January, 2017 at 11:20 am
You’re welcome, Lydia! Glad you enjoyed them. xoxo
Reply
Kelly says
Made it with chicken legs – easy and totally amazing!! Thanks so much for this recipe!
Reply
Mary says
So glad you enjoyed it, Kelly! xoxo
Reply
Michelle Roberts says
Made naan bread and both butter chicken recipes- preferred the regular recipe made with light cream.
Delicious! New family favourites

Reply
Mary says
Thanks for the comment, Michelle! I also prefer the regular recipe — I’m glad your family enjoys it! xo
Reply
Stacey says
1 March, 2017 at 2:06 pm
This was absolutely delicious! I didn’t have any cream on hand so I used 1 cup of coconut milk and 1 cup
of plain Greek yogurt and it was fantastic! Thank you very much for sharing this recipe.
Reply
Mary says
3 March, 2017 at 9:40 am
So glad you liked it, Stacey!! xoxo
Reply
Rebecca Fox says
6 March, 2017 at 6:02 pm
Thank you for sharing ! This was amazzzingly delicious and will be added to my ‘regular dish list’
Reply
Mary says
6 March, 2017 at 8:27 pm
Thanks, Rebecca! I’m so glad you enjoyed it! xoxo
Reply
B says
14 March, 2017 at 9:55 pm
I followed the recipe but stopped at 1.5 cups heavy cream as it was turning very pale.
Next time I’ll stop at 1 cup cream and will follow suit with a some water as well.
Not bad so far.
Reply
Aya says
15 March, 2017 at 1:43 pm
Hi Mary
I’m not from the USA and am wondering what is the equivalent product to the tomato sauce you use. I
have read your comment about it and am still confused. We have here concentrated tomato puree (it’s
very thick)…would that work? Am eager to try out this recipe!
Reply
Mary says
16 March, 2017 at 12:50 pm
Hi Aya! I think what you’re describing would be more akin to what we call tomato paste — which is not
what I’m going for. The tomato sauce I’m referring to is like what you’d use to make a red pasta sauce —
still runny, but smooth, and already cooked down just a little (as apposed to fresh pureed tomatoes). I
wish I knew what it was called in your country! Good luck!
Reply
Lucy says
11 April, 2017 at 2:10 pm
I used passata for the tomato sauce and it was lovely!
Reply
Mary says
11 April, 2017 at 9:25 pm
Thanks for the feedback, Lucy! xo
Reply
Vc says
5 July, 2017 at 10:36 am
Did u use the same amount of Passata that’s required in the recipe?
Reply
Robin says
22 March, 2017 at 2:13 pm
Wow this recipe changes my life too We’ve been searching for a perfect India dish that mimicks
this one we get at a local restaurant and this is seriously divine. Thank you!!!!
Reply
Mary says
28 March, 2017 at 2:39 pm
Thanks, Robin! So glad you liked it! xoxo
Reply
Martina says
26 March, 2017 at 7:21 am
We have literally just finished devouring this delicious dish that was oh so easy to make!! I’ve been
thinking about making Indian food for a while now, but I could never find the right spices at the right
time. Yesterday I bought everything I needed and today I made this as a special birthday lunch for my
boyfriend. I know what you mean when you say this recipe changed your life!
Reply
Mary says
28 March, 2017 at 2:40 pm
Yay! So glad this worked well for you, Martina!! xoxo
Reply
Chris says
26 March, 2017 at 6:46 pm
Had a craving for Butter Chicken and saw this on Pinterest. Totally knocked it out of the park with this
one! Great recipe/flavor profile and incredibly easy to pull off. This will be forever in my repertoire!
★★★★★
Reply
Mary says
28 March, 2017 at 2:40 pm
So glad to hear it, Chris! Thanks for the great feedback! xo
Reply
Aisha says
27 March, 2017 at 1:34 pm
Butter chicken is one my faaavourite Indian curries and I’ve always been scared to make it, I’d watch
youtube videos on how to make it and cry to myself because I’ll never triumph making my favourite dish
but just recently my friend sent me this recipe and I’m forever grateful. I was anxious to try it but I finally
plucked up the courage and gave it a go. I would just like to say a maaaassiivee THANK YOU for sharing
this recipe and taking away my worries. It’s a quick and easy recipe and my husband loved it !! Will
definitely be making it again! And I saw a comment down below about the coconut milk, will give that a
go too!
★★★★★
Reply
Mary says
28 March, 2017 at 2:44 pm
Thanks so much for the note, Aisha! I’m glad this worked for you and wasn’t too intimidating!! xoxo
Reply
Tom T says
29 March, 2017 at 4:34 pm
Made this today, was really good. Finally did it right. Thank you . Xoxo
Reply
Mary says
30 March, 2017 at 11:07 am
Woohoo! Thanks, Tom! xoxo
Reply
Nicholas says
6 April, 2017 at 9:45 am
I do all the cooking in my house, so I’m always looking for something new to make.
I made this last night and I’m now enjoying it for lunch.
It was super easy to make and we were in flavour heaven.
Great recipe!
★★★★★
Reply
Mary says
9 April, 2017 at 7:12 pm
Glad to hear you enjoyed it, Nicholas!! Thanks for being here! xo
Reply
Mimi says
6 April, 2017 at 5:03 pm
This turned out so great! Thank you for the recipe!
Reply
Mary says
9 April, 2017 at 7:10 pm
Glad to hear it! Thanks, Mimi! xo
Reply
Stephen McLellan says
18 April, 2017 at 7:48 am
Hello! I had this recipe for a school project and my teacher didn’t enjoy it ): But I did and I guess that’s all
that matters/:
★★★★★
Reply
Mary says
18 April, 2017 at 6:08 pm
Ha! Well, I’m glad you liked it! Thanks for trying it, Stephen! xo
Reply
Rachael says
1 May, 2017 at 9:58 pm
Reading all the comments, this sounds like a recipe I need to try!
I’m a little confused though, in the ingredients you list 2 cups cream, but then in the note you say you
only used 1 cup of cream and 1 cup of water. Which one should it be?
Thanks!
Reply
Mary says
10 May, 2017 at 11:43 am
Hi Rachael — Use 2 cups of cream! I’ve made it with a variety of cream/water combinations, and it’s
definitely best with more cream! Enjoy! xo
Reply
Megan says
10 May, 2017 at 1:54 pm
Hi ! I was just wondering , I don’t have ground cummin , if I did this recipe without that one ingredient
would it come out okay ?
Reply
Mary says
10 May, 2017 at 2:37 pm
Hi Megan! It’ll still taste good, but won’t be quite the same. Definitely give it a try, but get cumin next
time!! xo
Reply
Lisa says
16 May, 2017 at 8:39 am
Such an amazing recipe!

Do you think it would freeze well?
Reply
Mary says
16 May, 2017 at 11:44 am
Hi Lisa! I haven’t personally tried it, but I do think it would freeze well!! Let me know how it goes if you
try! xo
Reply
Michelle D says
20 May, 2017 at 8:16 pm
I believe it is possibly tomato soup thick can of it. it seems to have that texture and not as strong as
puree.
★★★★★
Reply
Annika says
21 May, 2017 at 3:06 am
This recipe is amazing! So yummy. I used a can of crushed tomatoes and it turned out great but
following the comments I might try a jar of plain passata next time. I was really surprised how delicious
and simple this was. I put it in a pie! Yummos.
Reply
Mary says
21 May, 2017 at 2:45 pm
Yay! So glad you enjoyed it, Annika! xo
Reply
Majka says
24 May, 2017 at 9:09 am
A very good recipe.
I decided to cook Indian for the first time after finally eating Indian in a restaurant in Prague. It was the
most memorable dish I have eaten in a long time. I was hoping to have the same experience while
eating this.
It was definitely different and I am not quite sure why but I still enjoyed it a lot. I only used 1,3 lb of
chicken breast and i think it is plenty.
I think the spices make a whole lot of difference so I´ll definitely be experimenting with the combo in the
future.
Also, after scanning a lot of recipes of butter chicken on the internet, I found out that the chicken
marinating process is a big part of it, but to be honest, I actually picked this recipe because it skipped
this part and the marinating part felt too tedious and too messy. I´ll try doing that too next time.
But, as I wrote under your naan bread recipe, I´ll definitely be trying out more of your recipes!
★★★★
Reply
Mary says
25 May, 2017 at 11:24 am
Thanks, Majka!!
Reply
Kubi says
26 May, 2017 at 7:41 am
Hi Mary! Thank you for this fantastic recipe. I made it tonight and the husband loved it I wanted to
know though if you used salted butter? The sauce turned out nice but not quite as buttery as I wanted,
so I’m wondering if it’s the unsalted butter I used.
Reply
Mary says
26 May, 2017 at 9:10 am
Hi Kubi — I don’t think salted/unsalted would make a huge difference on the ‘buttery’ factor… but who
knows!? I almost always use unsalted, too, so I can control how much salt goes in. You might try it again
and just use more butter! xoxo
Reply
Stephane Vincent says
2 June, 2017 at 11:31 am
Great recipe! Followed the spice mix and ratios, but substituted potatoes, carrots and turnip to make it
vegetarian. I used half coconut cream and half coconut milk instead of the cream asked. Super tasty and
will be making again!
★★★★★
Reply
Mary says
5 June, 2017 at 4:16 pm
Thanks, Stephane!! So glad to hear it worked for you! xoxo
Reply
Natalie says
4 June, 2017 at 9:56 pm
I made this last night and my husband and I both loved it! We live in the Middle East and have access to
an abundance of delicious Indian food – and we both thought this was just as good as eating out! I
added 1 tsp of curry powder and 1/2 tsp turmeric. I served it over basmati rice with homemade naan.
This will go on the regular rotation for sure. Thanks for a great recipe!
★★★★★
Reply
Mary says
5 June, 2017 at 4:17 pm
Omg! What a wonderful compliment — thank you, Natalie!! Glad to hear it was a hit! xoxo
Reply
Sarah J says
5 June, 2017 at 3:22 am
Used haloumi instead of chicken for my vegetarian sister – still delicious and my dad raved about it!
★★★★★
Reply
Mary says
5 June, 2017 at 4:15 pm
OMG. Brilliant!! Why have I never tried that!??! I love halloumi, so will definitely be trying this. Thanks,
Sarah! xo
Reply
Sondra says
5 June, 2017 at 7:49 am
*AMAZING* I altered it do to what I had on hand and added peas oh yummmmm!
Reply
Mary says
5 June, 2017 at 4:14 pm
ooohh peas sound like a WONDERFUL addition!! thanks, Sondra! xoxo
Reply
Jessica says
5 June, 2017 at 4:11 pm
I made this with 1 cup heavy cream 1 cup coconut cream and it turned out delicious! New favorite. Any
chance anyone knows the macros on this?
Reply
Mary says
5 June, 2017 at 4:14 pm
Hi Jessica! YAY! So glad you liked it — your coconut/cream combo sounds delicious. I don’t have the
macros on this — sorry!! xoxo
Reply
Tara says
9 June, 2017 at 12:17 pm
Loved it. It came out exactly as it should’ve! Successful first timer! Thanks for the recipe
★★★★★
Reply
Mary says
13 June, 2017 at 4:00 pm
Glad to hear it, Tara! xo
Reply
Dev says
13 June, 2017 at 6:27 am
So, I am an Indian… But a bit of a health freak, so you know I don’t eat such dishes often. But it’s my gf’s
bday and she loves good food. Thinking of surprising her by cooking this. Just one question, should I
marinate the chicken the night before or something?
Reply
Mary says
13 June, 2017 at 4:00 pm
Hi Dev – I do not marinate mine, but I’m sure it wouldn’t hurt! I would discard whatever marinade you
use before cooking. Enjoy! xo
Reply
Hameem says
14 June, 2017 at 11:57 pm
Not proper
Reply
Mary says
15 June, 2017 at 9:06 am
Hi Hameem! Thanks for the unhelpful, trolling comment! If you take time to actually read this post,
you’ll notice I make it 100% clear that this isn’t an authentic recipe, and I make no claims to having any
authority on cooking Indian food.
I encourage you to think about being useful and kind next time you write anything on the internet.
Thanks!
Reply
Linky Manuel says
17 June, 2017 at 7:13 am
Thank you Google … You came up and I started reading from the top. I, well, I closed your blog because
it was dripping with Trump (…so you must be lying…) Sorry, Really sorry! After closing your site and
reading other recipes I thought to myself you must have written this a long time ago and did not know
what will follow so I opened it up again and tried it.
Now I am even more upset, hahaha because how do you stop tasting???? It is so delicious I had to drag
myself away from the kitchen to come and tell you! I LOVE IT!
I am in South Africa (with a president… which is why I follow yours to make me feel better..) so I used
our Wimpy tomato sauce 1 cup plus 1/4 cup and I used 1 cup cream and 1 cup coconut cream and omg
it is delicious! Thank you and thank you fate that I decided to read the recipe hahaha.
Reply
Mary says
19 June, 2017 at 11:47 am
Hi Linky,
I’m confused: what about Trump? I’m 100% sure I’ve never said anything supportive of him, and have
only mentioned him in one post ever, so I’m curious what you read.
I’m glad you liked this recipe!
Mary
Reply
Brittany says
19 June, 2017 at 4:05 pm
What do you mean by tomato sauce ?

Tomato paste, tinned tomatos or like ketchup?
Reply
Mary says
20 June, 2017 at 11:30 am
Hi Brittany! It depends on where you’re from — everyone has a different word for this. I’m working on
reading through all of the comments here to add notes to the recipe, but until that’s done you might
read through other commenters here (as they’ve figured it out!) to find someone from your same
country! Good luck!
Reply
Carol Phan says
21 June, 2017 at 5:02 pm
Thanks for sharing this recipe Mary! It’s so delicious!! I kicked it up a notch on the spice level by adding
more chilli powder and it was great! Never would I have thought i would able to make butter chicken
from scratch! Saying goodbye to those jarred products in the grocery shelf now! Thanks again! =)
★★★★★
Reply
Mary says
25 June, 2017 at 2:05 pm
YAY Carol! So glad you liked it!! xoxoxo
Reply
Dave says
30 June, 2017 at 8:36 pm
Good footnote about the tomato sauce.

Here in New Zealand we call it Tomato Paste. (concentrated pureed tomatoes).
Tomato sauce is same as ketchup.
Reply
Mary says
3 July, 2017 at 3:02 pm
Good to know! Thanks, Dave! xo
Reply
Suzanne says
2 July, 2017 at 12:39 pm
Had a huge pack of boneless chicken breasts so we marinated and grilled them for multiple
meals…made butter chicken with 3 of them and it was really good liked the Smokey taste it added to
your yummy sauce recipe!! Great way to use leftover chicken!
Reply
Mary says
3 July, 2017 at 3:01 pm
Thanks, Suzanne! Sounds like a great way to use extra chicken! xoxo
Reply
Linda says
3 July, 2017 at 4:00 pm
Wonderfully easy to prepare,and so delicious! A must try for anyone with a taste for flavor.
Reply
Mary says
4 July, 2017 at 10:53 am
Thanks, Linda! Glad you enjoyed it! xo
Reply
Chantal says
6 July, 2017 at 4:27 pm
This was hands down the best Indian dish I have tried . Very easy and quick to make I ate it every day for
lunch and dinner. My bf is from pakistan and he’s very picky to who makes this kind of food but he loved
it . The only thing I would change is just smooth out the sauce by blending it but honestly it was still
awesome!
★★★★★
Reply
Mary says
6 July, 2017 at 4:30 pm
Thanks for the kind words, Chantal! I’m glad you two liked it! xoxo
Reply
Brian Wallenstein says
9 July, 2017 at 12:49 pm
Hey, It sounds great. I had owned a thai/oriential/Asian restaurant in Mount Shasta years ago,and
perhaps if we become buddies, I will share it Thai Basil Garlc Chicken. Its browned toooo. It is magic too,
and YES the Butter chicken recipe is truly divine. I just wanted to note that Ghee to the American palate
is like clarified butter, but in essence it is not. The deep reverence for the Divine Mother, ( in us all) in
the cow of the Indian peoples has a definite and subtle effect on its taste aside from the lack of milk
solids, it can be reused too. But I am sure by the love and way you cook, iti s sacred so your food will
have that extra bliss, the way food is intended to be. I choose to make my own Ghee from unsalted
butter, and european if I can afford it. I will visit you often now and when I make the chicken, ( already
have a couple of quiches to polish off. I will make the Butter Chicken. Namaste: Brian
Reply
Mary says
10 July, 2017 at 5:46 pm
Thanks for sharing, Brian! Glad to have you here. xo
Reply
Katie says
16 July, 2017 at 6:44 pm
Omg! Most amazing & quickest recipe for butter chicken! I tried making it for the first time today, and
I’m so in love! The Garam Masala was had to find so I Googled the combination and it was perfect! My
husband is SUPER picky when it comes to food & has never tried an Indian dish before. He loved it! Only
thing I would say is if you use 1 & 1/2 cups of heavy whipping cream & 1/4 cup of water, the consistency
would be a little thicker. But so great!
Thank you!
★★★★★
Reply
Mary says
18 July, 2017 at 4:10 pm
Yay! So glad you both liked it, Katie!! xoxo
Reply
Deborah says
17 July, 2017 at 11:57 am
It looks lovely. Must try it. I like the colour of it.
Reply
Mary says
18 July, 2017 at 4:09 pm
Thanks, Deborah! I hope you enjoy it! xo
Reply
recipeapproved says
18 July, 2017 at 8:18 am
In Canada we have tomato sauce, but for others use 1 can of tomato paste mixed with equal parts
water. I perfer the later my self. Great recipe by the way!
Reply
Mary says
18 July, 2017 at 4:08 pm
Thanks for the tip!! xo
Reply
Jo-Anne Hadskins says

24 July, 2017 at 10:19 pm
Delicious! My first time cooking butter chicken curry or any indian food and my family loved it! Thank
you for this recipe.
★★★★★
Reply
Mary says
25 July, 2017 at 12:30 pm
You’re welcome, Jo-Anne! I’m glad you all loved it! xo
Reply
Michelle says
26 July, 2017 at 3:26 am
Tomato soup in a can. Not tomato sauce.
Reply
Mary says
30 July, 2017 at 2:16 pm
Hmm. I definitely do not mean tomato soup — I mean tomato sauce.
Reply
Danielle says
26 July, 2017 at 7:32 am
This was delicious!! I made it last night and even my very picky and stubborn 11 year old was dipping her
naan bread in the sauce. (We had to pretend we didn’t notice.). My husband has travelled through India
and makes Indian food on his own, and he even said this was the best butter chicken he’s tasted. It was
my first attempt at butter chicken, and i won’t be looking elsewhere for a recipe. Thank you!!
Reply
Mary says
30 July, 2017 at 2:17 pm
YAY! Glad it was a hit for all of oyu, Danielle! Sounds like your 11 year old might be a budding Indian
food fan! xo
Reply
Amanda says
26 July, 2017 at 8:12 am
This was my first time cooking a true Indian dish. My husband is from a place that has a strong Indian
influence on the cuisine; so it had to be good. I followed your recipe nearly to the T and it came out
GEAT. This was so easy and delicious. I also made your easy no yeast naan bread; which was delicious
and easy too. Thank you so much for this. I feel like I can attempt more Indian dishes now with
confidence.
★★★★★
Reply
Mary says
30 July, 2017 at 2:16 pm
So glad to hear it, Amanda!! Glad to have you here! xo
Reply
Jim Hannoonen says
28 July, 2017 at 9:14 am
I made this last night and it was amazing! I’ve been wanting to try my hand at Indian food for a while
now, but never got around to it. This recipe is definitely going into the vault!
Instead of 2 cups cream, I used 1 cup heavy cream and 1 cup lite coconut milk. I also added 2 tsp of
sugar for just a tinge of sweetness.
I sprinkled some cilantro over it and served it with (homemade)naan and Basmati rice and couldn’t have
been happier.
This recipe is a winner!
Thank you!
★★★★★
Reply
Mary says
30 July, 2017 at 2:14 pm
YUM! Glad to hear it worked well for you, Jim! Thanks for sharing how you did it! xoxo
Reply
Jenna says
30 July, 2017 at 4:36 pm
My sauce came out too liquid. How do I make it thicker?

Reply
Mary says
31 July, 2017 at 1:15 pm
Hi Jenna! If you want a thicker sauce, you could let it cook longer (uncovered, to let some moisture
evaporate), or introduce a roux. I haven’t personally tried it with a roux, but I don’t see why it wouldn’t
work! Good luck!
Reply
Erin says
31 July, 2017 at 8:23 am
I love this recipe, unfortunately it makes way too much for just me and my hubby, and after eating it for
a week I get tired of it and don’t cook it again for months! Plus naan it’s only good fresh (I’m kind of
picky lol) I also am about to have a baby so being able to cook will be on the back burner for a while. My
question is if anyone has tried to freeze the excess and then reheat in the oven, does it stay smooth with
some stirring, or would the cream and tomato parts separate and leave the sauce broken up and
watery?
★★★★★
Reply
Mary says
31 July, 2017 at 1:15 pm
Hi Erin! I’ve had success freezing this recipe before! I let it cool completely, then freeze in 2x-serving-size
portions. I haven’t had trouble with separating. Good luck! xo
Reply
Kat says
31 July, 2017 at 6:54 pm
I made it! Absolutely delicious. I did mix my chicken with plain yoghurt and tumeric before browning in
batches. Being the first time I made anything Indian, we loved it! Even the picky kid!
I made (tried) the non yeast naan, but that was disastrous with a very hard dough that I won’t make
again. I’m just glad the out of the 2 new dishes the butter chicken was the winner!!!
Reply
Mary says
31 July, 2017 at 7:35 pm

I’m so glad you liked the chicken, Kat! It might be time for me to do more testing on the yeastless naan
— I developed that recipe when I was living in Asia and didn’t have measuring cups, so it could be WAY
off. Have you tried the regular naan recipe? It’s more involved, but totally worth it!!
Reply
Stephanie says
Awesome recipe I’ve made it a few times now. This most recent time I used coconut milk and whole milk
bc I was out of heavy cream which turned out just as well. My 18 month old loves this dish
Reply
Mary says
6 August, 2017 at 9:55 am
Yum!! Thanks for sharing, Stephanie! xo
Reply
Scott says
5 August, 2017 at 11:32 am
Best Indian recipe I’ve tried also. Thank you for sharing it
Reply
Mary says
Thanks, Scott!! Glad you enjoyed it! xo
Reply
Kristine says
6 August, 2017 at 10:35 pm
That was goooooood. I used ghee instead of butter and threw in some lightly steamed vegetables. I
highly recommend this recipe. Tone down the cayenne if you want less spicy.
★★★★★
Reply
Kim Mahoney says

Sooo yummy !! Used to it being sweeter for some reason though? Maybe just a variation.
Reply
Mary says
Hey Kim! I’ve never considered the sweetness of this, but now that you mention it: I think you’re right. I
generally go for less-sweet versions, so I’m not surprised that others may be sweeter! If that’s more
your speed, I think you could easily add some sugar to the sauce!! xo
Reply
Edna says
This sounds v.g. But alas, I am very highly lactose intolerant
Reply
Mary says
Not to worry, Edna! Try using coconut cream!!
Reply
Shyam Kannam says
No where it mentions about when to mix the cream.
Reply
Mary says
Hi Shyam! First sentence of step 3 tells you to add the cream enjoy!
Reply
Shyam Kannam says
Cool – thanks. I am new to this recipe. Thanks.
★★★★★
Reply
Nathan says
9 August, 2017 at 10:52 pm
I just made this tonight. I was a little short on cream so had to substitute a half cup of yogurt, and in
addition didn’t have any garam masala so had to use Patak’s curry paste for that, but it still came out
great. Thanks for the recipe!
Reply
Mary says
15 August, 2017 at 8:39 pm
Glad it all worked out, Nathan! xo
Reply
Aubrey B. says
10 August, 2017 at 2:22 pm
Two questions! First, could you clarify the heavy cream amount? Do I add 2 cups of heavy cream or 1
cup heavy cream and 1 cup water or milk? I was confused by this. Second, is there any way to substitute
powdered ginger for fresh? If so, what would the measurement for that be? Or could I omit the
ingredient entirely?
Reply
Mary says
15 August, 2017 at 8:40 pm
Hi Aubrey! Sorry for the heavy cream confusion: it’s really up to you. If you’re okay with using two cups
of heavy cream — do it! It’s delicious. If you’re not into that much fat/calories, you could do 1/2 cream
1/2 water, or a lower fat-content option.
As for the ginger, you could replaced fresh with powdered if you want — I haven’t personally tried it,
but I’d start with about 3/4 tsp and see how that tastes. Good luck!!
Reply
Miranda says
12 August, 2017 at 11:50 am
Omg, this turned out amazing! I expected to have to do some adjusting like I do most recipes, but not
this time. I ate so much I hurt myself and didn’t want to stop, and today it’s all I’ve eaten (breakfast and
lunch). If you don’t want to make naan bread and can’t buy any, homemade tortillas will work really well
too. I bought them from the local Rosa’s Cafe. The only thing I was worried about was my sauce turned
out pale, but it tasted amazing, so I stopped worrying pretty fast.
Reply
Mary says
15 August, 2017 at 8:41 pm
Ha! Glad to hear you’re as addicted as I am, Miranda!! Good tip on the tortillas — I usually have those
around here! xo
Reply
John says
12 August, 2017 at 3:05 pm
I have sour cream in the house and I was wondering if I could use it instead it’s not low fat. Also I have
kerrygold butter and was wondering if that was okay to use?
I also have request 4 curry dishes that may be this simple. Any links that you can send me will be great.
Reply
Mary says
15 August, 2017 at 8:38 pm
Hi John! The kerrygold butter will work for the butter, and I suppose you could replace the cream with
sour cream and water mixed together, but I’m not sure that sour cream is the best option. I haven’t
tried it! As for simple curry dishes, I’d check out pinterest or google for some ideas! Good luck!
Reply
Kat says
12 August, 2017 at 4:15 pm
I just made this right now. It is so good. Took me right back to India! Love it.
★★★★★
Reply
Mary says
15 August, 2017 at 8:36 pm
Yay!! So glad to hear it, Kat! xoxo
Reply
Pam says
14 August, 2017 at 5:27 pm
i made this was quick & easy used yoghurt for healthy alternative.
Reply
Mary says
15 August, 2017 at 8:34 pm
Thanks, Pam! Glad you liked it! xo
Reply
Kate says
14 August, 2017 at 6:30 pm
Hi! Just came across this recipe and it looks delicious. I am not great at cooking for big groups but would
like to try this weekend. Do you know how I would make this recipe for 15 adults for a party? Thank you!
Reply
Kate says
14 August, 2017 at 6:31 pm
Hi! Just came across this recipe and it looks delicious. I am not great at cooking for big groups but would
like to try this weekend. Do you know how I would make this recipe for 15 adults for a party? Thank you!
Reply
Mary says
15 August, 2017 at 8:34 pm
Hi Kate! 15 people!! Definitely multiple pans — I cannot imagine a pan large enough to make this for 15!
I think if you could double the recipe, twice (so, two pans with 2x recipe in each) you might have
enough. You could also try making some in a slow cooker (see this recipe).
Honestly, you might just want to make a huuuuge thing of sauce (in a stock pot), and then a ton of
chicken separately. You could even bake it, or cook it another way if that’s easier. Then, combine them
at the end. It’d be a tad different, but might be the easiest approach for that many people.
Good luck! Let me know what you end up doing!
Reply
natasha says
17 August, 2017 at 5:03 am
I would marinate and cook the chicken separately, and make the sauce separately. For the chicken:
The chicken can be marinated with some yoghurt, tandoori spice (you can buy this ready in an indian
grocery, about 2 tbsp of spice mix / chicken), some crushed ginger, garlic, lemon and oil.
The chicken can be bbq’d. Its my favorite way to do it as the char adds a lot of flavor to the sauce.
Follow the recipe on this page for the sauce.Then split into 2 different pans and distribute the cooked
chicken evenly into both to simmer the chicken and let the sauce get the taste of the marinated chicken.
i’m making this for 12 tomorrow and have made the recipe before. Its very good, but i made the
changes to cooking the chicken as above. Also, you can add some dried crushed methi leaves into the
sauce (also available in the indian grocer). About 1 tbsp dried leaves / chicken and crush in your hand
before you put in the sauce. It adds these nice little speckles in the curry.
Reply
Mary says
22 August, 2017 at 12:17 pm
Great advice, Natasha! Grilling the chicken is awesome for ANY size batch of this recipe — I love that
char also!! Glad to have you here
Reply
Kristin says
14 August, 2017 at 9:28 pm
Made this tonight and everyone was amazed. I cannot have cream so I substituted a can of coconut milk
and after cooking turned off the heat and added 1/2c greek yogurt. It did need a good blend before I
added the chicken back in, but after that it was amazing! Ill be making this one again….and again..!!
thanks!!
Reply
Mary says
15 August, 2017 at 8:31 pm
Awesome — so glad you all liked it, Kristin!! Thanks for the notes on what you used for cream!! xo
Reply
Tami says
15 August, 2017 at 4:41 pm
I’m making this recipe for the 4th time? 5th time? I’ve lost count! The whole family loves it, but tonight
it’s just my husband and me, so I’m turning up the heat by adding a jalapeño. Super excited. Thanks for
the recipe!
Reply
Mary says
15 August, 2017 at 8:30 pm
Oooh what a fun addition!! Thanks for the kind words, Tami — I’m so glad you both like it! xoxo
Reply
Natalie says
16 August, 2017 at 1:26 pm
This is the best recipe! Easy to follow. Fast. It might be the only one I tried but I will defiantly only make
this one from now on. Why mess with perfection?!
Yummy!!!
★★★★★
Reply
Mary says
22 August, 2017 at 12:16 pm
Yay! Glad it worked for you, Natalie!! xoxo
Reply
Stephanie says
19 August, 2017 at 4:06 pm
It was a good recipe. First time making it so I wasn’t sure how much tomato paste to use as I didn’t have
that much sauce. The tomato paste really overpowered it but I diluted it with thick almost like cheese
consistency yoghurt and a ton of full cream milk. I also added a dash of curry powder.
My husband who usually hates curries said it was quite good and ate it. It definitely has that butter
chicken flavour but I stuffed it with the tomato paste haha. I also added some sugar. Just a table spoon
to take some of the bite out of the tomato. I’m used to quite sweet butter chickens.
Trust me was a good recipe even after I stuffed it. I had three servings!
Reply
Sarah says
19 August, 2017 at 6:19 pm
I made this a couple of months ago and it was heavenly! Making it again this week. Thank you so much!
♡
★★★★★
Reply
Mary says
22 August, 2017 at 12:18 pm
Yay! Glad to hear it, Sarah! xoxo

Reply
Evone says
20 August, 2017 at 11:08 am
Wow! I just made this and it tastes amazing…even my 2 & 4 year olds finished their bowls. Thanks so
much. I’m from SA wasn’t sure about the sauce so used paste but was a bit strong so next time I’ll try
tomato puree. But still tasted amazing. Thanks so much!
Reply
Mary says
22 August, 2017 at 12:19 pm
Woohoo! Thanks for the notes, Evone!! xo
Reply
DONALD STRONG says
20 August, 2017 at 11:50 am
Quite possibly the best butter chicken recipe outside of an authentic Indian restaurant and to think I
made it myself. The whole family enjoyed it.
I was wondering if I could make a large quantity of the sauce and preserve it like I do my tomato sauce in
the Fall? Do you have any idea if this would work?
Reply
Mary says
22 August, 2017 at 12:20 pm
Hi Donald! So glad you all liked it!! As for preserving: I think because of the dairy content, you can’t can
it and preserve at room temperature — that’s my understanding of canning dairy things, at least — but
you could freeze it! Good luck!
Reply
Sophie says
22 August, 2017 at 7:00 pm
Hi, This looks amazing, but your link didnt work for the tomato sauce.
Is it like a pasta sauce?
Thanks
Sophie
Reply
Mary says
24 August, 2017 at 4:41 pm
Hi Sophie — It depends on where you live! You might look through the comments for more people from
your area — people have answered with what “tomato sauce” is called where they live. One of these
days I’m going to get around to consolidating a list and putting it in the recipe… I just haven’t gotten
there yet! Thanks! xo
Reply
Jess says
Absolutely love the recipe, easy and simple to follow for a novice like me and smells divine! Just
wondering how many days do you think this will last in the fridge? Just worried about the cream…
Reply
Mary says
Hi Jess! This is not my area of expertise… but I’d be comfortable eating this for 3-ish days. If you have
too much, I’d freeze some of it!! Enjoy! xo
Reply
Julie McCarten says
23 August, 2017 at 5:23 am
So quick & delicious! Full of flavour, especially considering there was no marinating! Loved it
Reply
Mary says
24 August, 2017 at 4:40 pm
Thanks, Julie! Glad you enjoyed it!
Reply
DeeAnn LaRue says
23 August, 2017 at 9:49 pm
I made this (I had to improvise on a few ingredients) my Husband ( a real chef) said it was the best thing
I’ve EVER cooked!
It came out more tandoori style because I made it in the Big Boss Oil-less Air Fryer. It cooks quickly and
doesn’t heat up the house. I’m planning to make it again in the slow cooker next time. I substituted milk
and sour cream for the cream and smoked paprika for the chili powder. So yummy!
★★★★★
Reply
Mary says
24 August, 2017 at 4:39 pm
Yay! Such great tips — thanks, DeeAnn!! xo
Reply
Renita says
24 August, 2017 at 7:39 am
This was so delicious!!!! And super easy I forgot to get lime but still Great!
★★★★★
Reply
Mary says
24 August, 2017 at 4:39 pm
Glad you enjoyed it, Renita! xoxo
Reply
Pat says
25 August, 2017 at 3:51 am
Made this for dinner tonight and it’s yummy

This is the first time making an Indian curry from scratch. Love it!
I used 1 cup of cream and 1 cup of plain yogurt .
Will definitely make it again. Thanks for sharing your recipe.
Reply
Mary says
29 August, 2017 at 8:38 am
Thanks for sharing, Pat! I’m glad you liked it! xo
Reply
Shante'll says
25 August, 2017 at 1:11 pm

It was okay not all that great. I tweaked it a bit, I added some cordimom pods. That really brought some
flavor to the dish, since it was so plain. My family really loved it also I added more garam masala.
Reply
Sarah taylor says
27 August, 2017 at 1:21 am
So I’m from Australia and I read your recipe and tried it and LOVED IT best butter chicken I have ever
had or made… after making it I had a re read and relalized your reference to tomato sauce or ketchup in
US terms I ended up using tomato sauce instead of tomato PASTE is what I think in Australian terms you
were meaning not entirely sure but either way it still turned out absolutely delishious
Reply
Mary says
29 August, 2017 at 8:37 am
Hi Sarah — I’m glad it worked out, despite a possible tomato confusion! I’m still confused on the tomato
thing, tbh! Thanks for the comment
Reply
aussiebushgirl says
31 August, 2017 at 5:46 pm
Sarah, Passata is uncooked tomato puree. Tomato paste is the thickest, and used to thicken sauces or
flavor dishes. Canned tomatoes are used for texture while puree and paste are consistently smooth.
Reply
Jason says
31 August, 2017 at 4:55 pm
Tried it and it was great for a 40 min prep time. I too agree that I will blend it next time to get a
smoother thicker sauce. I also added a pinch of paprika and will use a tad less cream next time. All in all
it was a great dish and will be a regular staple in my lineup
Reply
Mary says
Glad to hear it, Jason!! xo
Reply
aussiebushgirl says
31 August, 2017 at 5:42 pm
Outside the USA, we use Tomato Passata which is the base for all Italian tomato sauces. It is uncooked
tomato puree without seeds or skins which is seasoned liberally with salt, bottled and preserved to be
used in sauce dishes throughout the year. Essentially, it is tomato sauce in its rawest form, unlike some
pasta sauces that rely heavily on herbs or creamy sauces. One could use a can of crushed tomatoes
instead, but with the work having already been taken out of the pureeing process for Passata, it’s less
fussier to use. Some Passata sauces are chunkier than others, while others are also infused with herbs.
Basically it is pureed tomatoes in their purest form. Hope this helps.
Reply
Mary says
YES! That sounds like EXACTLY what I mean when I say “tomato sauce” — not a pasta sauce, but a
smooth/seedless tomato sauce. Thanks so much for helping out! xo
Reply
aussiebushgirl says
31 August, 2017 at 5:59 pm
I just wanted to add that for a healthier option, I swap out the heavy cream for a can of organic light
coconut cream. I also substitute butter for ghee (a clarified butter) to brown off my chicken and spices.
Ghee is traditionally used in Indian cooking because it has a high smoke point and provides a crisp saute.
However it also has more fat and cholesterol than alternatives such as vegetable oil. I do finish this dish
with butter, as suggested.
Reply
Deborah Perry says
One of the best recipes ever! I love butter chicken and never realized it was this easy to make!
★★★★★
Reply
Mary says
So glad to hear it, Deborah!! xoxo
Reply
Olivia Weiss says

Can we use tomato paste instead of tomato sauce?
Reply
Mary says
Hi Olivia — Not if you’re referring to the American versions of paste vs. sauce! They are very different
things! If you’re elsewhere in the world, you might be looking for Passata.
Reply
Morgan says
Just put 3tbsp of garam masala instead of 3tsp (why not just write 1tbsp in the recipe?!?) ugh. Hope I
didn’t ruin it!
Reply
Mary says
Good point, Morgan! I’m surprised nobody else has pointed that out. I, too, hope your dish isn’t ruined.
Thanks for pointing it out — it’s fixed now!
Reply
Kate says
Could I use coconut milk as a sub for some of the cream? I have some in my fridge I’m hoping to use.
Thanks! Can’t wait to try this.
Reply
Mary says
Absolutely!! Coconut milk would be a great replacement! Enjoy, Kate! xo
Reply
Amy says
I prefer Indian dishes with coconut milk! It adds so much more flavor!!
Reply
Nicole says
Could i make this in a crock pot?
Reply
Mary says
Hi Nicole! You absolutely could! I have a healthier crockpot version, and you could definitely follow
those instructions (while using the ingredients for this recipe). Enjoy! xo
Reply
Annie says
Hi, Lovely reciepe, thankyou. I’m Australian & for the tomato suce I used Passata and 1/2 tablespoon of
tomatoe paste. Our measurements are different too. I have added Australian conversions is its helpfull
for anyone:-)
2LBs of chicken = 900gm chicken ( I used 1 kg).
1 American cup = 225ml. 1 American Tablesoon = 15 ml ( Australian Tablespoons are 20ml). Teaspoons
are about the same.
★★★★★
Reply
Mary says
Oh yay! Thank you so much for the help, Annie!! xoxo
Reply
Cara says
If I used creamed coconut to substitute the 2 cups cream, would I also need 2 cups of the creamed
coconut? Thanks
Reply
Mary says

Hi Cara — If you’re leaving the cream out, you can definitely replace it with 2 cups of coconut cream.
Enjoy! xo
Reply
Solitda says
This recipe is the best!
Reply
Mary says
Thanks, Solitda!! xo
Reply
Solitda says
This recipe is so yummy! I doubled the recipe so I can have extra sauce to put on top of fresh caught
baked salmon
Reply
Mary says
Oooh yum!!! What a great use of the sauce!
Reply
Heidi says
Absolutely awesome recipe!! Thank you so much. My husband loved it!
★★★★★
Reply
Mary says
Thanks, Heidi! Glad it was a hit! xo
Reply
Shannon says
This was amazing!!!! I have only had butter chicken once or twice, and have never attempted to make
anything like this at home. Not a novice in the kitchen by any means, but this was simple and absolutely
DELICIOUS!!! I made minor adjustments, such as not using all of the butter, and about 1/8 tsp more
cayenne. Ingredients were all readily available at my local Food Lion, which was also great. Thank you
for posting this phenomenal recipe!!!
★★★★★
Reply
Mary says
Yay! Thank you Shannon — so glad to hear you liked it and found it easy! xo
Reply
Isabella PANICCIA says
H
For the Cooking cream. ? Can I use 10% coffee cream? (Lol). This is what I have in fridge. Also I don’t
have the garam masala, can I continue? I have everything else! Thanks Isabella
Reply
Mary says
Hi Isabella — I think 10% coffee cream is the same as half and half (I’m not positive), so that should
work… but I would not continue without garam masala! Good luck!
Reply
Lela O says
You can make Garam Masala at home. There are many recipes for the spice blend. I bought enough
garam masala for a trial run of this Butter chicken, and loved it! So I set out to find a good blend to use
in place of store bought garam masala. You might be surprised like I was when I noticed I already have
the spices on hand

I can’t get enough of this Butter chicken!
★★★★
Reply
Mary says
Thanks for the tip, Lela! Glad you enjoyed this recipe xo
Reply
Shea says
Fantastic recipe – far easier than I’d thought! Thanks for putting this one up!
★★★★★
Reply
Mary says
Thanks, Shea! Glad you liked it! xo
Reply
Anmol Saggar says
By tomato paste do you mean tomao ketchup? Im an amateur indian cook and a little confused with the
terminology
Reply
Mary says
Hi Anmol — Where are you from? Depending on where in the world you are, it might be called passata!
Take a look through the comments for someone from your country — I’m amazed at how many
different terms there are for (what I call) tomato sauce! It is not ketchup. Good luck! xo
Reply
L says
Is the chilli powder you used the regular grocery store variety (like what you’d put in tacos) or Indian
chilli powder?
Reply
Mary says
That’s a great question Lorrie… I use regular chili powder (NOT taco seasoning, if you were thinking that
though). To be honest, I’ve never used Indian chili powder — I bet it’d be even better, if you can get
your hands on it! Good luck!
Reply
Rida says
So what kind of cream can I use in my country I don’t think they have cream but my a be whipping
cream they have
Reply
Mary says
Hi Rida! You could use part cream, part lighter milk (skim) — or use coconut cream. Really, the fat
content is totally up to you — the more fat (whipping cream) the heavier and perhaps tastier it will be,
but it could be overwhelming for some. I’d start with half whipping cream, half skim, and see how you
like that! xo
Reply
Trulee says
I made this for dinner tonight. Loved it!! Thanks!
★★★★
Reply
Mary says
Woohoo! Glad you liked it, Trulee! xo
Reply
Paula says

Soooo so so so good! Made this for lunch super easy and it won my Indian boyfriend’s seal of approval!
Reply
Mary says
Ooh what a great steal of approval to get!! Glad you both liked it, Paula! xo
Reply
Allison says
Can I use sour cream?
Reply
Mary says
Hi Allison! You could… but I don’t think I’d recommend it. It’d change the taste/texture quite a bit. At a
minimum, I’d dilute the sour cream a bit with water. Good luck!
Reply
Tracey says
You know id love to try to make this but the add sitting over the method doesnt let me, ive tried getting
rid of it but it wont exit so sorry going elsewhere
Reply
Mary says
Oh what a bummer — sorry Tracey! The ad shouldn’t be placed like that… could you tell me what
browser you’re using so I can try to fix it? Thanks!
Reply
Elva says
We have many friends who use tomatoe soup instead of paste, sure gives it a wonderful flavor, we also
use it. Yummmm.
Reply
Mary says
Interesting!! Thanks for the tip, Elva! xo
Reply
Toni o'regan says
Hi how spicey is this?

Can i reduce the amount of chilli and cayenne? Our family is a mild spice family as it upsets a few
stomachs.
Or would you add extra cream to dull the spice a bit?
Reply
Mary says
Hi Toni! I don’t find it to be very spicy at all, but you certainly could reduce the chili and cayenne! I’d do
that before reducing the amount of cream. Enjoy! xo
Reply
Krystle kry says
Mine didn’t come out as red
Reply
Mary says
Hi Krystle! That happens, depending on the tomatoes/spices you use! Hopefully it still tasted great
Reply
Allison says
I made this recipe last night and it was delicious! I didn’t make any substitutions or additions other than
adding naan bread and rice as you recommended. Thank you for sharing. I would definitely make this
again.
★★★★★
Reply
Mary says
Thanks for the kind review, Allison! I’m glad you enjoyed it! xo
Reply
Tayyabba Athar says
My husband is Indian and I am from Pakistan so we have had lots of butter chicken in our life. This
recipe is legit. Neither of us is great in the kitchen lol. We followed this recipe step by step and it came
out soooo amazing!! Now we make it once a week and the leftovers don’t last long!!
Reply
Mary says
Omg! Thanks for such a kind recommendation, Tayyabba!! I’m so glad you both enjoyed it! xoxo
Reply
Angela says
I read the recipe incorrectly the first time I made it. I used a can of diced tomatoes instead of tomato
sauce. It came out great but the color wasn’t as rich looking and the sauce was a little thinner, but still
amazing! I made homemade pita bread to serve next to it- YUM!
Reply
Mary says
Aah woops! I’m glad it worked out anyways, Angela! xo
Reply
Nellie says
I’m making this for the first time ever using you recipe to a tee! It tastes delicious a so haven’t even
started yet! I’m so excited as I’m making the rice! Thanks so much for the recipe!
Reply
Mary says
I’m so glad you like it, Nellie!! xoxo
Reply
James says
Hi, I’m cooking for 5 big eaters, should I double the recipe? How much gravy is there in the end product
otherwise?
Reply
Mary says
Hi James! I would definitely double the recipe, and perhaps even triple the chicken. Many people here in
the comments have said there is way more sauce than they want (I love extra sauce) — so it can handle
more chicken! Enjoy! xo
Reply
James says
Can we use coconut milk instead of the cream?
Reply
Mary says
Absolutely!!
Reply
Trista says
First time making butter chicken and the
Family loved it!! Thanks for the recepie

Used half cream, half coconut milk and threw in some red bell pepper.
Reply
Mary says
Sounds like a delicious version, Trista! I’m glad you all liked it xo
Reply
Steph G says
Made this tonight for dinner alongside your quick naan and it was soo good!! I’m in New Zealand and
after googling I used a 400g tin of smooth tomato puree.. not sure if it was right but it definitely did the
trick!
Reply
Mary says
Yay! Thanks, Steph! Smooth tomato puree sounds perfect — I’ll keep that in mind for future New
Zealanders who ask!! Thanks for the tip
Reply
Katie says
Thank you thank you thank you for this recipe.
Indian food is a bit expensive for us, especially how much we like to eat and this tasted spot on to our
fav Indian spot down the street.
★★★★★
Reply
Mary says
Oh wonderful! I’m so glad you have another option now, Katie! Thanks for the note! xoxo
Reply
Zoro says
My partner & I enjoyed making this butter chicken. We normally just cook it with the ready made sauces
u buy. So this was our first one from scratch. Only change we made was adding some ground coriander
as well and we didn’t have chilli powder. Love love love this recipe
Reply
Mary says
Oh yay! I’m so glad you both liked it, Zoro! Ground coriander sounds like a great addition! xo
Reply
Ly says
Can I marinate this over night? And is there any substitute for cayenne pepper
Reply
Mary says
Hi Ly! What do you plan to marinate it in? You could sub in paprika or chili powder if needed.
Reply
Tina says
14 October, 2017 at 12:33 am
I made it today! It was last min cooking n so I hurried up n googled n found this awesome recipe! Thank
you so much! I guess we will be making this again!
Reply
Mary says
Hi Tina! So glad to hear you enjoyed it! xoxo
Reply
Rob says
Love this receipt. I noticed that you don’t include ginger?
Reply
Mary says
Hi Rob! I actually do — it’s about halfway down the ingredients list!! Enjoy! xo
Reply
Misty says
Hi Mary
I am making this for diner tonight for the first time I normally use jar which isn’t that nice but I am
wondering I am in Australia so do I use tomato sauce passta or tomato paste/puree I’m confused on this
I would of thought 2 use tomato paste/puree
Thanks misty
Reply
Mary says
Hi Misty! It sounds like most people in Australia go for passata — it should be runny, not thick like (what
I think of as) tomato paste. Hope you figured it out!! xo
Reply
Wanda says
15 October, 2017 at 10:09 pm
I love this dish it is so easy to make
★★★★★
Reply
Mary says
Glad to hear it, Wanda! xo
Reply
Michelle says
Freaken awesome! Thank you Mary.
★★★★★
Reply
Mary says

Woohoo! You’re welcome, Michelle! xoxo
Reply
Sheyda says
16 October, 2017 at 11:17 pm
Hello. Thanks a lot.It is a best recipe for cooking butter chicken.I love that
Reply
Mary says
Thanks, Sheyda! I’m glad you like it!
Reply
Denise Bentley says
I love your recipe. I always forget the ginger but it still is tasty addictive. Thank you so much!!
Reply
Mary says
Yay! I’m glad to hear you like it, Denise!! xoxo
Reply
Karen says
I love garam masala and can not wait to try this recipe! Thanks for posting it. I would also be interested
in the crock pot version.
Reply
Mary says
Hi Karen! I hope you enjoy it!! Definitely give the crock pot version a try, too — I enjoy them both!
Reply
Kate says

Made this for the first time tonight, and will definitely be making it again. I used 1 cup heavy cream and
1 cup water like you said in the note. I felt like the sauce was thin and it was definitely not the same rich
red color. Still very tasty and will be trying the suggestions made by others in the comments.
Reply
Mary says
Glad you liked it, Kate! I agree — half water makes it a bit thin for my tastes. As for the redness, I’d say
it’s the tomatoes!! Have you tried Pacific Foods tomatoes? I think their strained tomatoes are awesome
for this!
Reply
ly says
can i use cooking cream instead of heavy cream?
Reply
Mary says
Yes!! Enjoy!
Reply
Lydia says
22 October, 2017 at 12:02 am
As I read through this recipe it keeps bringing an other Indian recipe to mind that I had made a few
months ago. I may not get this right, but I think it was something like Chicken Tikka. Hope I get this close
to right and u recognize the name. Anyway, in my mind’s eye they seem to be the same.
What, if anything, is the difference?
I’m anxious to try this as I love Indian food.
Just recently found you, and am enjoying looking through your recipes.
Have a good weekend.
Going to look for slow cooker recipes.
Reply
Mary says
Hi Lydia! Chicken tikka masala is VERY similar to butter chicken — the internet will tell you all sorts of
differences that people agree/disagree about: white vs. dark meat, bone in vs. bone out, UK vs. Indian
version, etc. The main difference, which I don’t see contested, is that butter chicken is heavier on the
cream and butter — much creamier, and fattier! Enjoy! xo
Reply
David Fahner says
Really nice flavor and this isn’t a hard meal to quickly put together. Thanks.
Reply
Mary says
23 October, 2017 at 11:42 am
Glad you liked it, David!
Reply
Ramya says
Hi
Thank you for this wonderful recipe.

Would you please let me know which cream do I need to buy ? I think the tomato paste you are
referring to is known as tomato purée in india.
Reply
Mary says
23 October, 2017 at 11:41 am
Good to know about the tomato puree — thanks, Ramya! For cream, it’s really up to you. The heavier
the cream, the heavier the dish. I use half and half, personally.
Reply
Ramya says
Thank you Mary
Reply
Dolly says

Hi I’d like to make this recipe for Indian guests I’m having over. Can I do this recipe in the oven? What if I
baked the cut up chicken and seasonings with the tomato sauce and after it’s done baking add the heavy
cream?? Please let me know what you think! Thx
Reply
Mary says
23 October, 2017 at 11:40 am
Hmmm. I’m honestly not sure, Dolly. I guess it wouldn’t be that different from doing it in the slow
cooker, which does work, so … go for it! Let me know how it goes!
Reply
Kelly says
Just put it all together without cooking the chicken and leave cream out until ten mins before serving.
Thats what i did. Cooked wonderfully
Reply
Anna says
24 October, 2017 at 12:48 pm
Thank you for this recipe!
It is fabulously delicious
Reply
Mary says
25 October, 2017 at 12:58 pm
Thanks, Anna!! xo
Reply
Jeanette says
Had some brining chicken and decided to make this 20 minutes before bed. Let is sit overnight after
being heated and warmed when we were ready for dinner. The 1 year old ate the meat and the 4 year
old inhaled the meat and sauce with his brussel sprouts.
It was a really nice flavour especially after the first 18 hours or so. Cannot wait to have it again with
some roti!
★★★★★
Reply
Mary says
Yum!! So glad it was a hit with the kids, Jeanette! xo
Reply
Hannah says
I made this last night, it was so good! I halved the recipe, and added a bay leaf during the simmering
time. I used half and half for the cream but I think it would have been better with heavy cream. Thanks
so much for the recipe!
Reply
Mary says
You’re welcome, Hannah! I’ve always wondered if I should throw in a bay leaf… I’ll have to give it a try
next time! xo
Reply
Jim says
When I first tasted butter chicken 6 years, it the best thing I ever put in my mouth. I love to cook so I
looked up the recipe and decided it was impossible to make. I look forward to trying this simple
approach. Thank you.
Reply
Mary says
I hope you like it, Jim! xo
Reply
Mips says
Help! I forgot to get cream, can u sub with yogurt!?
Reply
Mary says
Yes!! Hopefully you have plain yogurt… good luck!
Reply
Sambal says
Butter chicken is one of my favorite recipe from the Indian cuisine. I liked the method you tried to make
butter chicken and that looks and must have tasted absolutely magical as you have mentioned but I
would like to add a small simple step to your 1st step which may add more magic to the chicken pieces
i.e. we should marinate the chicken with salt, pepper, yogurt(optional), ginger-garlic paste and set it
aside for 15-20 minutes and then we should go for browning it. Try this trick and I hope you would like
the results. Moreover, if you want a more authentic method to try then try the one from the link. They
make most amazing Indian foods. https://www.youtube.com/watch?v=a03U45jFxOI
Reply
Mary says
Thanks for the tip, Sambal!
Reply
Archana says
30 October, 2017 at 10:33 am
i am Indian and I am going to try making it – looks nice and easy
Reply
Mary says
I hope you like it, Archana! xo
Reply
Gail Miller says
Mary is NOT exaggerating! THIS IS AMAZING! I’ve made it twice now. My husband and daughter (age 13)
are Tikka Masala aficionados and I made sure to tell them it was NOT tikka masala so their expectations
would not work against liking this. (They are also picky eaters – who like Indian food….go figure!) They
LOVED it. I made it again tonight for company (6 of us in total) and doubled the recipe. I used 4 cups of
heavy cream (of course!) and was less precise with the measurements. EVERYONE loved it and we have
plenty for leftovers. The only problem with this recipe is restraining myself from making it every week!
(Also we are both working full time, and can still throw this together easily at the end of the work day!)
Thank you!!!
Reply
Mary says
Thank you for the kind words, Gail! I’m so glad you all enjoy it!! xoxo
Reply
Jim says
Hey Gail, what is your Tikka Masala recipe that you use? Is it spicy? I too have a fussy eater aah but
would love to try yours! My partner LOVES this recipe which is a damn god send! But we can’t do too
much spice
Reply
Deep says
This is the best butter chicken and it’s so easy to make… love love love it…
★★★★★
Reply
Amanda says
Yikes! Too much cayenne pepper for my taste; I will definitely use less next time. Otherwise, a fast and
easy recipe.
Reply
samina says
5 November, 2017 at 10:03 am
Hii.. I made it and it just turned out awesome..thank you
★★★★★
Reply
Mary says
Glad you liked it, Samina! xo
Reply
samina says
Hii.. I made it and it just turned out awesome..thank you
★★★★★
Reply
Kate says
It was very easy and turned tasty even though I’m not good at cooking! Thank you for sharing the
recipe!
Reply
Mary says
Sounds like maybe you’re better at cooking than you think, Kate! Glad you enjoyed it! xo
Reply
Amber says
Yum. I totally made this vegetarian with chick peas, black lentils, cauliflower, peas, and zuccini. I used
some Mexican crema I had on hand too. It was delicious and passed the kid test too minus the cayenne.
Will definitely make this again.
★★★★
Reply
Mary says
This sounds delicious with all of those vegetables!! Such a great idea. Thanks, Amber! xo
Reply
RobertS says
Well, for starters — 5 stars just isnt enough. My wife and I most certainly enjoyed this meal. I added
Yellow Jasmine Rice — this just put the meal over the top delicious.
Thank You for Sharing this.
★★★★★
Reply
Mary says
Thanks for the kind words, Robert! So glad you both enjoyed it — yellow jasmine rice sounds like a
wonderful pairing! xo
Reply
Alex Bradford says
Just finished eating this. And, let me just back up Mary by saying this was straight up one of the best
dishes I’ve made in a LONG time. Absolutely delicious! Thank you, Mary!
★★★★★
Reply
Mary says
Thanks for the kind words, Alex! I’m glad you liked it as much as I do! xo
Reply
Cari says
So easy to make and so flavorful! It was a hit in my family and I can’t wait to eat the leftovers today!
★★★★★
Reply
Mary says
Thanks, Cari!! I usually make a double batch of this so I have leftovers — they’re so good the next day!!
xo
Reply
Nancy says
Easy and sooo delicious. Had never heard of the spice garam masala . Found it at the grocery store and it
was quite expensive. I was a little worried that it might be a waste if I didn’t like it. Worth every penny!
Definitely will be making this again. Husband raved about it! Thanks, Mary, for sharing!
★★★★★
Reply
Mary says
So glad you enjoyed it, Nancy! Garam Masala is totally worth it — I’m glad you took the plunge!
Reply
IFortuna says
Great recipe! I use Kashmiri mirch chile powder instead of cayenne for heat and better flavor. This chile
power is really hot so use caution when adding it to the curry.
★★★★★
Reply
Mary says
Thanks for the tip — I’ve never used it before!! I’ll have to check it out! xo
Reply
Jennifer says
Oh my goodness! This is beyond yummy. I have made it 3 times so far. I’m making it tonight for guests. It
is easy and so so good. Usually I make a recipe and make changes as needed. None are needed. It is
perfect everytime. When I told my husband we were having it tonight he got very excited. Then I told
him we were having company he said nooo. Butter chicken is for me. Haha. Thank you so much for
posting this recipe!
Reply
Mary says
So glad you like it, Jennifer!! xoxo
Reply
Hkr says
Hi, thanks for the recipe. For tomato sauce, can I just use fresh tomatoes, make a puree in the blender
and just use it? Or do I have to take that puree, cook it separately to remove the raw tomato smell and
then use it ? If I can use the puree from the blender, I think cooking separately may not be needed
because it will be cooked with the rest of the ingredients anyway. Please let me know.
Reply
Hkr says
Also, please report the link to the product to used for the tomato sauce. The link you posted earlier
didn’t work. Thank you.
Reply
Mary says
Hi Hkr, I haven’t made this using fresh tomatoes… and I don’t think it’d be the same. The sauce I use has
already been cooked down into a more flavorful, concentrated tomato sauce. Yes, they will be cooked
with the other ingredients, but not nearly long enough to achieve the same results. If you use fresh
tomatoes, I’d follow a classic “tomato sauce” recipe and simmer for a long time before continuing with
this one! Good luck!
Reply
Loan Tran says
I made this the other day and it was so easy and quick! Not to mention so so delicious! I used shrimp
and paneer instead, my husband is a pescatarian. I added sugar since I like mine on the sweeter side,
and I have to say, it was close to my favorite restaurant’s dish. Thank you so much for this recipe!
Definitely saving it for future use!
Reply
Mary says

Yum! So glad you both liked it! Shrimp and paneer sound like a wonderful replacement for the chicken!
xo
Reply
Jelena says
This is the first butter chicken recipe I’ve ever tried, and it’s perfect. Been using it for years now. I just
add a pinch of cinnamon, that’s my only adjustment. And if you use rotisserie chicken, it’s done in 20
minutes!! Thank you!
★★★★★
Reply
Mary says
Omg! What great tips — thanks, Jelena! I’ll have to try it with cinnamon next time! xo
Reply
Barbara Apice says
This is absolutely DELICIOUS!

My diehard italian husband loved it. We didnt have rice or bread. Had a salad. Definitely make again
..thank you!
Reply
Mary says
Oh yay! Thanks for sharing, Barbara! I’m glad you both loved it! xo
Reply
Bhumika says
Actually I am a student studying in 8 grade.. I love cooking simple and delicious food. This recipe is really
really good.. My Parents loved it thank you..
★★★★★
Reply
Mary says
Thanks so much, Bhumika! I’m glad you all enjoyed it! xo
Reply
Megan says
I have homemade pasata from our garden. It’s much thinner than store bought. Should I reduce it
before or after adding the cream?
Reply
Mary says
Before! The cream should really be added right at the end, and just brought up to heat (not boiled and
cooked for a long time). Enjoy, Megan! xo
Reply
Brandi says
I am preparing to make this but I do not have garam masala Is there a substitute that you would
recommend? I have many spaces in the pantry, unfortunately not that
Reply
Mary says
Hi Brandi! Unfortunately, there’s no real substitute for garam masala; however, you can make your own!
Maybe you have the right ingredients for that — cardamom, coriander, cumin, peppercorns, cloves,
fennel, cinnamon, and anise. I’d make a batch with as many of those as you have! (google “garam
masala recipe” and you’ll find instructions!) Good luck!
Reply
jacqueline ferrie says
It was the easiest butter chick recipe ever, my old recipe has 21 ingredients and takes twice as long.
Loved the taste of yours it was quick and just as tasty. Love it 10/10
Reply
Mary says
Awesome!! Thanks for the great review, Jacqueline! xo
Reply
Courtney Mansell says
I used the 2 cups cream (just regular cream, not heavy cream) and mine was nowhere near the deep
orangy-red color yours is. It tasted like it had twice as much cream as it should and lacked the rich deep
flavor of other butter chicken dishes I’ve had. I made absolutely certain all my other ingredients were
measured correctly so I’m not sure what happened… Next time, I think I’ll do half the cream and maybe
add in some tomato paste…
★★★
Reply
Mary says
Sorry to hear it, Courtney! I’d definitely check out what tomato product you’re using… it should be a
fairly dense, cooked-down tomato sauce with tons of color and flavor. Not all “tomato sauce” I see out
there matches that, so maybe you had a watery one?? Who knows. Better luck next time! xo
Reply
sarah says
hi, just wondering if you would use coconut milk as a substitute for the cream? does it make less
authentic tasting? I assumed that’s what you would use, and was surprised it wasn’t. what do I know???
thanks for the recipe! looks great!
Reply
Mary says
Coconut cream is a great option, Sarah!! Definitely go for it!
Reply
Kelly says
Ive made this a few times now. With added bay leaf. And also fenugreek seeds and sometimes
fenugreek leaves. Just wonderful!! Its a treat with biryani rice or saffron rice!!
★★★★★
Reply
Mary says
Ooomg what great additions!! I will have to try the bay leaf and fenugreek — thanks, Kelly! xo
Reply
Rukmini says
This butter chicken was made without any hassles and was delish!! Thank you!
Reply
Mary says
You’re welcome, Rukmini! Thanks for the note! xo
Reply
Paul Mills says
Sometimes these reviews annoy me with people saying “I did this” or” I did that”. Well I just followed
the recipe and man, this recipe is beautiful. My naan bread also was beautiful although I did follow the
yeast recipe. Thanks for a great dish that I would serve to anyone on any occasion.
Paul
★★★★★
Reply
Mary says
Ha! I’m so glad you enjoyed this, Paul. I love the yeasted naan recipe, too — such a great partner to this
one! xo
Reply
Maret_ss says

Mmm!!!! I just gorged myself on this!!!! So yummy!!! So full!!! A bit spicy for my hubby and kiddos… but
perfect for me!!! I will definitely make this again!!!! Next time hopefully I will have time to attempt
my own naan!!
Reply
Mary says
Yummm! Glad you liked it, Maret! xoxo
Reply
Chesney says
Such an easy and delicious recipe! Loved it!
Reply
Mary says
Thanks, Chesney! Glad you liked it! xo
Reply
Patrick says
I’ve made this about 6 times now- and it has always been fantastic! Thank you for this awesome recipe. I
always impress the people I cook this for.
Reply
Mary says
Yay! So glad you like it, Patrick!! It’s one of my go-to “impress guests” recipes, too! xo
Reply
Trulee says

I made this for the second time tonight. It was just as fabulous as the first time. We’ve definitely added
this to our favorites list.
Thanks so much!
★★★★★
Reply
Trisha says
Just made it and it’s amazing! Thank you!
Reply
Mary says
Thanks, Trisha! I’m glad you enjoyed it! xo
Reply
M says
*Cinch
Reply
Julianne says
I made this nearly vegan, with quorn and coconut milk in place of chicken and cream (I still used some
butter). It turned out well and is a lot less work as one can skip the first step altogether. I halved it but
used the original amount of spices.
Reply
Mary says
Yum!! Sound like a delicious variation, Julianne! Thanks for sharing! xo
Reply
Bill says

Great recipe. Surprisingly easy to prepare. Had the right amount of heat. We had it with fried brussel
sprouts which went well with this dish and was also a big hit (especially when that particular veg is not
an easy sell).
Reply
Mary says
ooh YUM! Brussel sprouts sound like a delicious addition here, Bill! Thanks for sharing xo
Reply
Claire says
Hi! This sounds like such a delicious recipe and I will most likely be making this for dinner tonight. Is this
in any way spicy? Some of my family cannot stand any spice at all!
If it is what ingredients should I take out to make it mild? Thanks!!
Reply
Mary says
Hi Claire! Some people do find this recipe too spicy — the main culprits being the cayenne and the chili
powder. It’ll change the taste significantly if you leave them completely out though, so keep that in
mind! Enjoy! xo
Reply
Monique D Napier says
Our whole family loved it!!! Full cream is the way to go!
★★★★★
Reply
Mary says
Woohoo! Glad you all enjoyed it, Monique! xo
Reply
Casar jacobson. says

Great recipe thank you!
Reply
Mary says
You’re welcome, Casar! Glad you liked it! xo
Reply
Cee King says
Made this tonight, excellent recipe. I’ve always struggled to make a great butter chicken curry. Being in
Australia I used passata. I did vary it a little bit by including a can of crushed tomatoes and increasing all
spices to a splash rather than a measure, i also added some sugar to sweeten it a little as that what the
restaurants here seem to do, again not measured just added to taste. I also prepared tandoori chicken,
cooked it over a charcoal grill and added it in the last five minutes of cooking just to heat through. Great
recipe I highly recommend this anyone looking for a simple yet very tasty chicken curry.
★★★★
Reply
Mary says
Thanks for the notes, Cee! Sounds like a great variation — glad you enjoyed it! xo
Reply
Prateek Phogat says
My taste buds are going nuts right now feel free to tag me on your Instagram page with
this comment haha @prateek_phogat
Reply
Pk says
Good one
★★★★
Reply
Mitri says
Not as creamy as I’d like, but making it tonight for coworkers tomorrow as a surprise Christmas Eve
treat! We’re doing a pot luck in my department, and I know this won’t be topped! Thanks so much for
the deliciousness!!!
Reply
S Fawad says
Thanks for sharing! Going to give it a try today.
Reply
Maria says
Hello there. Greetings from Riyadh! I have tried this recipe…and lemme just tell you that this recipe is
definitely for keeps! *chicken dance*
Mine didnt turn out as red as yours though, but i think it might have something to do with the chilli
powder that i used…also prolly because I didnt have any cayenne powder? But, tastewise…this is
fantastic! I hope there will be some sauce left for later because you are right…i keep on tasting the
sauce…every few seconds. Very hard to resist because they are SO good.
Thank you once again for sharing this recipe…the house smells wonderful and next will be the naan.
Thank you and enjoy the holidays!
★★★★★
Reply
Mary says
Thank you, Maria! I’m glad you enjoyed this! xoxo
Reply
Char says
Great recipe, been craving butter chicken sauce for a while. I’m vegetarian so I used a faux meat
substitute but it was still tasty and easy to whip up.
Reply
Mary says
Thanks, Char! This is also really great with vegetables in it (cauliflower!) — another meatless option!
Glad you enjoyed it xo
Reply
Prue says
First butter chicken I’ve made, and save to say it was an absolute hit! Thanks for the recipe. Easy and
tasty and will use again.
★★★★
Reply
Mary says
Glad you liked it, Prue!! xo
Reply
Ni ketut Indah says
I saw this recipe last night and I made it today!!! It’s so easy to make, I made one before but this one is
wayyyyy better (I never knew I have to put cream lol).. I’m glad found your recipe. Thank you for sharing
Reply
Mary says
Ha! So glad you liked it!! xo
Reply
Savannah says
How many servings does this recipe make?
Reply
Mary says
About four, Savannah! xo
Reply
Deidra says
Can you do this in an instant pot? If so how would you vary the recipe? I just got one for Christmas.
Reply
Mary says
Hi Deidra — I do not have an instant pot, so I can’t answer this! It has a slow cooker setting, doesn’t it?
You could do it as I’ve instructed in this recipe for a slow cooker… but I don’t know about the other
settings. Good luck!
Reply
Deidra says
What brand of chili powder do you use?
Reply
Mary says
Hi Deidra! I use whatever they have in bulk at my grocery store — I believe it’s Frontier.
Reply
Stephanie says
This was better than I thought it would be! Very yummy and better than a takeaway. I will definitely be
making this again. Thanks for sharing!
Reply
Mary says
Glad you enjoyed it, Stephanie! xo

Reply
Stephan says
Ok, I’m a cook and I never can make Indian food as good as the places around here in Vancouver B.C I
moved for a year to Texas and California and could NEVER get any good Indian food. I made this recipe
in my Instant Pot……. Its so simple and so unreal good! This is literally equally as good as the Indian food
I remember from Vancouver….
At the beginning of the recipe you said this changed your life and its seriously that good! It filled a HUGE
hole in my life i cant tank you enough!
Reply
Mary says
Oh yay!! This is what I love to hear, Stephan! I’m so glad you’re enjoying it as much as I am xo
Reply
Bonnie Billings says
2 lbs of chicken really makes 4 servings? Seems more like it would make 8 servings…
Reply
Mary says
I guess we have big appetites over here, Bonnie
Reply
H. Singh says
I tried this variation of the recipe and enjoyed it quite a bit. I will share a little secret. Add 1-2
tablespoons of ketchup And you must must add 1 tablespoon of fenugreek leaves (Kesoori Methi)
at the very end just before the garnish.You will be amazed with the transformation to Restaurant
quality. Cheers. Happy cooking!! Good, Quick, Clean Recipe. Love It!
★★★
Reply
Mary says
Thanks for the tips
Reply
Danielle says
This was truly an awesome recipe. I love Indian food but eating can get costly. This was sooooo
satisfying. Thank you!!!
Reply
Mary says
So glad you liked it, Danielle!! xo
Reply
Sue says
Definitely hit the mark on this one! One of my favorite dishes that I thought I would never be able to
make at home. A great recipe to impress our next dinner guests.
★★★★★
Reply
Mary says
Thanks, Sue! I’m glad you enjoyed it!! xoxo
Reply
Tara says
Amazing recipe thank you!
Reply
Mary says
You’re welcome, Tara! xo
Reply
James Russell says
Made it today. Both myself and gf loved it. Made my own garam masala to go in it. Will certainly make it
again.
★★★★★
Reply
Mary says
Awesome! So glad to hear it, James! xo
Reply
T.C Web says
What type of rice do you use?
Reply
Mary says
Hi T.C.! I use whatever I have on hand, but that’s usually jasmine of some sort. Enjoy! xo
Reply
Isabelle says
I have been trying out butter chicken recipes for years. This is the best one!! A crowd pleaser. I am no
longer looking. Thank you!!
★★★★★
Reply
Mary says

OMG! The search is over!! So glad to hear it, Isabelle. xoxo
Reply
Ela says
Great recipe, thank you! For the first time I made butter chicken from scratch, without buying a jar of
ready – made sauce. Delicious! And not too difficult.
★★★★★
Reply
Mary says
23 January, 2018 at 10:12 pm
Glad you liked it, Ela!! xo
Reply
Cait says
Has anyone tried substituting heavy cream for yogurt? I always use plain yogurt when doing tikka masala
and love the texture it gives the sauce. Thoughts/ input? Thanks!!
Reply
Mary says
Hi Cait! I do this all the time! The only thing to be careful of is curdling. I add small amounts of the warm
sauce to the (room temp) yogurt, then add it all back in once the temperature difference isn’t too great.
It’s a delicious/healthy alternative!! Enjoy! xo
Reply
Rae says
22 January, 2018 at 12:41 pm
I made this last night – so good! I followed your recipe exactly, except that I used chicken thighs instead
of breasts and I added a little turmeric. I served it with naan and lemon herb basmati rice from Aldi. My
boyfriend couldn’t get enough! Thanks for a great and easy-to-follow recipe.
Reply
Mary says
23 January, 2018 at 10:13 pm

Oh yay!! I know chicken thighs would be soooo much better in this than breasts — I’m just too lazy to
eat anything with a bone! Ha! I’m so glad you both liked it, Rae! xo
Reply
Janet Schellenberg says
I made this recipe and we loved it! Used it as the base sauce for a butter chicken pizza. YUM! Will
definitely be using this recipe on a regular basis!
Reply
Mary says
OMG! You’re brilliant, Janet!! I will absolutely have to try that — thanks for sharing!! xo
Reply
Amanda says
23 January, 2018 at 11:00 am
Made this Butter chicken recipe last night. It was the best I’ve ever had
★★★★★
Reply
Mary says
Thank you so much, Amanda! I’m glad you liked it! xoxo
Reply
Robin says
So much amazing
★★★★★
Reply
Mary says
Ha! Thanks, Robin!! xo

Reply
Heather says
Oh my yes! Why did I not try this before! This is going on my list of comfort foods. The only things I did
different were: I “roasted” a chicken in my Instant Pot the day before. I cut those pieces up and
browned them in the butter. I left out the cayenne bc weren’t not fans of the heat. I forgot to buy the
things for garnish so I can’t wait to make this again and ad the garnish! Thank you for this
deliaciousness!
★★★★★
Reply
Mary says
So glad you enjoyed it, Heather! Thanks for the notes! xoxo
Reply
Theresa Aslin says
This is my go-to Indian Butter Chicken recipe. I have made it at least 3 times and it couldn’t be more
delish. Mine doesn’t look as red as this pic. It’s much creamier redish brown color. But Thank You so
much! Let me know where I can send pics!
★★★★★
Reply
Mary says
Glad you like it, Theresa! A lot of people report varying sauce colors — I think depending on your
tomatoes there can be a big difference. Do you have instagram?? I love seeing posts tagged
#thekitchenpaper so I can see you all cooking!! xo
Reply
bex says
this recipe is so darn good. i love it. i cooked it for my family and they wanted more. definitely going in
my recipe book thanx guys
★★★★★
Reply
Mary says
Thanks, Bex! So glad you all liked it! xo
Reply
Melinda says
In the US, it’s called tomato sauce. Passata is a European word. In the US just like in Europe there is
tomato paste, but this recipe calls for the sauce, not the paste.
Reply
Mary says
Agreed. Thanks, Melinda! xo
Reply
betty says
I have trouble getting. my rice nice and fluffy it’s always sticky when I do it what am I doing wrong
Reply
Mary says
Hi Betty! I’m no rice expert, so you may want to google rice recommendations — but I do know what I
do: rinse my rice thoroughly, and make sure not to use too much water (otherwise it will get gummy). I
let it sit for 5-10 minutes after it’s done cooking (with the lid on), then fluff it with a rice paddle. Good
luck! xo
Reply
Mari Dempsey says
This was crazy delicious and so easy! I’m eating the leftovers as I write this! The only changes I made
were to use 1 cup of heavy cream and 1/2 cup of water and added 1teaspion of chicken bouillon
granules. Also cut back the cayenne to 1/4 teaspoon, because I don’t really like things too hot. It was
perfect!
Reply
Mary says
Sounds perfect, Mari! Thanks for sharing! xo
Reply
Tanya says
2 March, 2018 at 8:27 am
I love The Indian butter chicken That’s all I ever order and it’s not too spicy at the restaurant but when I
make this recipe are the ones that always call for chili powder and cayenne I want to know if I take that
out will it still have the flavor I have no tolerance for heat ,thanks
Reply
Mary says
3 March, 2018 at 4:03 pm
Hi Tanya! I think you could absolutely take those two out and still have a delicious meal! Give it a go, and
let me know how it is! xoxo
Reply
Jo says
3 March, 2018 at 2:00 pm
We just had this for dinner and as a fan of butter chicken, I really liked it and was so easy to make. No
sign of the cream curderlng! Will defo make again. And coming from the UK the tomato sauce is Passata!
Reply
Mary says
3 March, 2018 at 4:02 pm
So glad you liked it, Jo! Thanks for the note on Passata! xo
Reply
David says
11 March, 2018 at 6:12 pm
Have made this twice now. 2 times in a week!
First time I used the full 2 cups of cream and diced tomatoes.
Second time I grinded the onions to make a paste. Also used 1 cup of cream and 1 cup of water to bring
out more of the tomatoe sauce flavor.
Super great each time but I must admit the second time was gold. The onion paste made the sauce
thicker with adding the water and less cream. (I also did some googling and found out after I did it that
Punjabi’s actually grind up onions for certain recipes)
Great Recipe Mary! Thanks a bunch! Now I don’t have to order from my local indian food resturant and
spend alot of $$.
Reply
Mary says
13 March, 2018 at 8:07 pm
Awesome tips, David! I’ll have to try the onion paste method. Glad you enjoyed it, and made it better!!
xoxo
Reply
Miller says
12 March, 2018 at 2:49 pm
Great recipe! I changed it a bit though. I used cream cheese and marinara sauce instead. No need for
salt. It’s so dirty…in a good way. Bread was needed for sure.
★★★★★
Reply
Mary says
13 March, 2018 at 8:06 pm
Glad you liked it!! xo
Reply
Ruby says
15 March, 2018 at 3:46 pm
This is hands down one of the best recipes I’ve found online. My whole family absolutely devour this
meal. Absolutely fabulous. I’ve made this at least 10 times. I’ve yet to make the home made nanns
simply because I haven’t found the time yet but I’m sure they are delicious too.
Would recommended to all to give it a go. Follow the recipe as stated (I personally used less chili and
cayenne as I don’t like too much heat) and you’ll have the perfect meal every time. Good luck!
Reply
Mary says
19 March, 2018 at 6:22 pm
Thanks for the kind words, Ruby! I’m so glad you all enjoy this as much as I do! xoxo
Reply
Beatrice Lutchmiah says
15 March, 2018 at 7:02 pm
I made it and WOW WAS IT DELICIOUS !!!!!

Thanks for posting this recipe
Reply
Mary says
19 March, 2018 at 6:22 pm
So glad you liked it, Beatrice!! xo
Reply
Farah Ibrahim says
23 March, 2018 at 7:28 pm
Absolutely delicious, it’s an instant family favourite. Thank you for sharing the recipe+method.
★★★★★
Reply
Mary says
25 March, 2018 at 2:11 am
You’re welcome, Farah! I’m glad you all enjoyed it! xo
Reply
Anthony says
24 March, 2018 at 2:18 pm
I overhauled it, added stewed strained tomato’s, 1/4. Tsp more of everything in the ingidient list and
tomato paste added 1/4 tsp of cilantro with 1 tbsp lime juice and yogurt instead of cream… so thick and
creamy full of flavor pinch chili pepper on each initial serving
Reply
Mary says
25 March, 2018 at 2:11 am
Sounds like a delicious version, Anthony! Thanks for sharing! xo

Reply
Elizabeth says
25 March, 2018 at 5:35 pm
Delicious!!!
★★★★★
Reply
Amy G says
27 March, 2018 at 5:38 pm
Made this tonight and it was everthing I hoped it would be and more! I have never made butter chicken
before but this was rich and warm and delish. Tasted just like the ‘real’ thing. This recipe will be added
into dinner rotation for sure. Thanks, Mary!
★★★★★
Reply
Mary says
29 March, 2018 at 12:07 am
So glad you enjoyed it, Amy!! xoxo
Reply
Jen says
29 March, 2018 at 2:23 pm
So incredibly easy to make & outrageously delicious! This is one of my favorite meals! Thank you for this
recipe!
Reply
Mary says
2 April, 2018 at 4:46 am
So glad to hear it, Jen! xoxo
Reply
Joanna says
16 April, 2018 at 5:06 pm
Made this tonight and this is a “keeper and repeater” recipie! Thanks
Reply
Mary says
24 April, 2018 at 8:28 pm
Woohoo! Glad to hear it, Joanna! xo
Reply
Jessa says
17 April, 2018 at 1:52 pm
this was the recipe i used the first time i ever made butter chicken. this was a great starter recipe. ive
also made it with less butter, diced tomatoes, greek yogurt instead of cream, and powdered ginger. all
were awesome!
★★★★★
Reply
Mary says
24 April, 2018 at 8:28 pm
Yum! Sounds like a tasty version, Jessa! xo
Reply
Shania says
23 April, 2018 at 4:16 am
Whipping cream would do?
Reply
Mary says
24 April, 2018 at 8:20 pm
It would work, and make it very rich and creamy! If that’s your style, go for it! If you think it might be a
bit much for you, I’d dilute a bit with water.
Reply
Mckenzie says
24 April, 2018 at 6:37 am
Instead of a cream could you use a lactose free product. Like coconut milk? Soy milk?
Reply
Mary says
24 April, 2018 at 8:20 pm

Absolutely, Mckenzie! I’d recommend coconut milk — the thick kind in a can. Enjoy! xo
Reply
Melanie says
28 April, 2018 at 6:40 pm
This was the BEST one I have ever made, including the naan bread! Thank you for sharing!!
Reply
Mary says
7 May, 2018 at 8:48 pm
Oh wow!! Thanks so much, Melanie! I’m glad you enjoyed it! xo
Reply
Craig says
28 April, 2018 at 8:07 pm
In Australia we call it tomato paste. I try to find one which is slightly less “tomatoey”.
★★★★★
Reply
Mary says
7 May, 2018 at 8:47 pm
Good to know! Thanks for the tip, Craig! xo
Reply
Rhonda says
30 April, 2018 at 5:22 pm
So good! I did wait to add the cream until the very last minute (and I only used 1 cup) but the chicken
was tender and the sauce was amazing. Will certainly make this again.
Reply
Mary says
7 May, 2018 at 8:47 pm
Glad to hear you enjoyed it, Rhonda! xo
Reply
Emily says
6 May, 2018 at 11:33 pm
What makes your butter chicken so red? I tried making it and mine is very pale in colour
Reply
Mary says
7 May, 2018 at 8:44 pm
Hi Emily! I believe it’s all about the tomatoes! I’ve made this with various brands of tomato sauce and
had all different shades of red/brown. Go for a super flavorful, dense, red sauce (I love Pacific Foods
Tomato Sauce, if you’re in the USA). Good luck!
Reply
Kimberly says
8 May, 2018 at 10:38 pm
Gosh! This looks soooo good and delicious. So many wonderful flavor going in there. Can’t wait to give
this one a try.
Reply
Mary says
15 May, 2018 at 10:26 am
Thanks, Kimberly! xo
Reply
Maria says
10 May, 2018 at 6:58 pm
I just made this for dinner and it taste very good I can make it myself now don’t have to go or and spend
15.00 for my makani chicken craving
Reply
Mary says
15 May, 2018 at 10:26 am
Woohoo! Glad to hear you liked it, Maria! xo
Reply
Rebecca says
13 May, 2018 at 10:05 pm

Hi Mary, great recipe
I know this is an old post but would you be able to put up a photo of the canned tomatoes or tomato
paste you use please?
Reply
Mary says
15 May, 2018 at 10:25 am
Hi Rebecca! Is a link to the product good enough? Here you go!! xoxo
Reply
Brenda McEachean says
14 May, 2018 at 3:06 pm
I MADE THIS RECIPE, THIS WAS MY FIRST TIME COOKING INDIAN FOOD AND OUR FIRST TIME EATING
INDIAN FOOD. I SERVED IT WITH RICE NAAN BREAD…AWESOME IS WHAT THIS TASTE LIKE. THE RECIPE
WAS EASY TO FOLLOW. THANK YOU MY FAMILY TRULY ENJOYED IT!!
★★★★★
Reply
Mary says
15 May, 2018 at 10:24 am
Glad to hear you all enjoyed it, Brenda! xo
Reply
Adelle says
16 May, 2018 at 7:14 pm
In Australia we would call it tomato puree. Thanks for the recipe, looks delicious!
Reply
Nikki says
21 May, 2018 at 8:12 pm
Amazing! My husband and I made this tonight and it is JUST as good as, if not better than, the Tikka
masala for our favorite restaurant! I have never been so excited about a recipe. (P.s. this beats America’s
test kitchen’s Tikka masala recipe handssss dowwwwwn (sorry ATK I still love you)).
★★★★★
Reply
Mary says
22 May, 2018 at 8:37 pm
Ha!! Thanks for the glowing review, Nikki!! Glad you two enjoyed it! xo
Reply
Sally says
24 May, 2018 at 2:05 pm
Omg this recipe was SO good! My family loved it! I felt like a superstar lol. Thanks!!
★★★★★
Reply
Mary says
3 June, 2018 at 6:11 pm
So glad to hear it, Sally! xo
Reply
Tammy says
26 May, 2018 at 3:58 am
My husband and I love this dish. Yesterday I threw frozen chicken breast in the crockpot and added the
rest of the ingredients except the cream and garnishes and let it cook for 6 hours. I added the cream
right before serving after the crockpot was off and it was perfect. The chicken ended up shredding with
a fork and my house smelled wonderful all day.
★★★★★
Reply
Mary says
3 June, 2018 at 6:11 pm
ooh yum!! Sounds like a wonderful way to have this dish, Tammy! Thanks for sharing xo
Reply
Sarah says
6 June, 2018 at 10:19 am
Used one cup plain Greek yogurt and one cup coconut milk. Turned out delicious!!!
★★★★★
Reply
Mary says
19 June, 2018 at 7:57 pm
Ooh sounds like a great combo. Thanks Sarah!! xo
Reply
Emily Cheung says
6 June, 2018 at 11:46 pm
Wow! I never usually comment on internet recipes I find, but this one was so good, I have to! Thank you
so much for sharing, this butter chicken recipe will now be a staple. I made it just as suggested and it
was the perfect blend of creamy, curry, tomatoey, buttery goodness. Hooray!
Reply
Mary says
19 June, 2018 at 7:57 pm
So glad you liked it, Emily!! xoxo
Reply
Kathy B says
7 June, 2018 at 7:11 pm
This is one of the best things I’ve cooked from the internet! Made with no changes except I used
boneless, skinless thighs instead of breasts. Yumm!
★★★★★
Reply
Mary says
19 June, 2018 at 7:54 pm
Thanks for the kind words, Kathy! I’m so glad you enjoyed it! xo
Reply
Jamie says
9 June, 2018 at 8:54 am
So friggen tasty! I wish I could rate this recipe 1 billion 5 stars. The instructions were easy to follow. I
never have tried a recipe that almost made me cry tears of joy. I fancy myself a hardass so well done.
Lol. The taste was exactly what I was craving and I believe to be the best butter chicken I have ever
eaten. Thank you so much for sharing this recipe. Mmm nom nom!
★★★★★
Reply
Mary says
19 June, 2018 at 7:53 pm
Ha!! Best comment ever. Thanks, Jamie! Those 1 billion 5 stars are greatly appreciated!! xoxo
Reply
SJ says
10 June, 2018 at 1:42 am
So easy and delicious
Reply
Mary says
19 June, 2018 at 7:53 pm
Thanks, SJ!
Reply
Sameerah Alexander says
12 June, 2018 at 4:39 am
This recipe was very helpful, however I substituted the tomato sauce with chopped tomato. I would
10/10 recommend.
★★★★★
Reply
Mary says
19 June, 2018 at 7:53 pm
Thanks for the notes, Sameerah! Glad you enjoyed it! xo
Reply
Alex says
12 June, 2018 at 5:42 pm
Not at all like real Indian food. It was not thick like Butter chicken you would get in a restaurant and the
flavors were not as rich. There definitely needed more tomato and less cream. I’d look for a more
authentic recipe.
★★
Reply
Mary says
19 June, 2018 at 7:51 pm
Sorry it wasn’t for you, Alex! As I stated above, I totally agree that this isn’t an authentic recipe — I make
no claims to know Indian cooking! xo
Reply
Destiny says
13 June, 2018 at 3:01 am
Its called tomato paste in Australia
Reply
Mary says
19 June, 2018 at 7:50 pm
Thanks, Destiny!
Reply
KARL LANGE says
13 June, 2018 at 6:24 pm
Great recipe; have made it a couple of times now – Fantastic….next I am trying the Naan bread. I used
diced tomatoes instead of pasta sauce.
Reply
Mary says
19 June, 2018 at 7:50 pm
Yum! Thanks, Karl! xo
Reply
Treat On My Plate says
19 June, 2018 at 10:09 am
Wow. Looks yummy. Will try this.
Reply
Treat On My Plate says
19 June, 2018 at 10:10 am
Yummy it looks.
★★★★★
Reply
Susanne Simpson says
28 June, 2018 at 5:52 pm
Ah-maze-ing! Thank you for this recipe!
★★★★★
Reply
Mary says
13 July, 2018 at 9:07 pm
Glad you like it, Susanne! xoxo
Reply
Amber says
1 July, 2018 at 2:19 pm
This was SO GOOD! We love Indian food & my husband is especially fond of butter chicken. Finding the
best recipe has been a challenge & one recipe completed, went into the trash! This is one I will keep for
years to come, tucked neatly into my cookbook of all things delicious. Thank you so much for sharing
such a wonder, restaurant quality recipe with us!.
TIP* To those new to Indian food, it’s the heavy cream that gives food it’s very rich flavor. I used 2c
heavy cream & this recipe tastes better than the dish at our favorite Indian restaurant. Don’t skimp on
fat here!
Reply
Mary says
13 July, 2018 at 9:05 pm
Amen — fat is key!! Glad you like this recipe, Amber! xoxo
Reply
Laura Dow says
6 July, 2018 at 11:23 am
This was amazing! I even had four children eating it and asking for seconds! Also, the naan recipe has
changed my life. I will never buy the stuff from the store again! Love your web site!
★★★★★
Reply
Mary says
13 July, 2018 at 9:04 pm
Thanks for the kind words, Laura!! xoxo
Reply
Matthew Whelan says
7 July, 2018 at 8:21 pm
I really love this Recipe it’s straight to the point and Easily understood.
My name is Matthew and I would really like to explain that I am a chef of 15 years but unfortunately my
health put a stop to my career.
However I had a storage unit which I lost due to my health.
Anyways I was wondering if at all possible would you be able to send me any Recipe that I would be able
to use at home for my family to enjoy as you would understand I love cooking and I would deeply
appreciate anything you could send me. My Address is P O Box 249 Tirao 4650
Queensland
Respectful
Matthew Whelan
★★★★★
Reply
Danielle says
12 July, 2018 at 3:35 pm
This is one of my favorite recipes! I double the spice mix and dry marinate the chicken pieces for an hour
or so prior…and use half coconut milk and half heavy cream. Thank you for making an easy flavorful
recipe. I haven’t access to Indian food in my area and I love it…got hooked on it when I lived in England
for 7 years.
Reply
Mary says
13 July, 2018 at 9:00 pm
So glad you like it, Danielle!! xo
Reply
alaina carmen says
12 July, 2018 at 11:00 pm

could i use boneless skinless thighs instead of breasts?? i have a ton in bulk from costco
Reply
Mary says
13 July, 2018 at 9:00 pm
totally!! enjoy! xo
Reply
Liz says
14 July, 2018 at 11:27 am
Is it salted or unsalted butter?
Reply
Mary says
23 July, 2018 at 7:58 pm
I’d recommend using unsalted, but you can use salted if needed! Just pay attention to how it tastes
before adding more salt at the end! xo
Reply
Maha says
14 July, 2018 at 12:04 pm
Amazing just amazing! Freaking delicious , many thanks to you!
Reply
Mary says
23 July, 2018 at 7:55 pm
Thanks, Maha! Glad you enjoyed it!
Reply
Kt says
14 July, 2018 at 3:31 pm
This is amazing. There were nine of us eating this amazing chicken and it was all we could do to not drink
the sauce. There will never be any leftovers.
Reply
Mary says
23 July, 2018 at 7:55 pm
Ha! Glad you liked it, KT!! xoxo
Reply
HAbdu says
18 July, 2018 at 9:21 am
Does “garam masala” refer to the whole spices or the ground one?
Thanks!!
Reply
Mary says
23 July, 2018 at 7:50 pm
Hi Habdu — I am referring to the ground one! xo
Reply
Liz says
20 July, 2018 at 2:31 pm
Omg delicious! I never write on a recipe post but… I had to. This is the best butter chicken I’ve ever had
including restaurants… Perfect seasonning. I made it with 2.5 cups of half and half and adds 1 tsp of
paprika. Perfect recipe I will never need take out again! Thank you ll
★★★★★
Reply
Mary says
23 July, 2018 at 7:47 pm
Thanks for the kind words, Liz! Glad this was a hit
Reply
Jenni says
24 July, 2018 at 12:23 pm
I make this recipe once or twice a month! I LOVE it!!! It’s the best butter chicken recipe I came across
yet. I cannot have dairy so I sub out the cream and use organic coconut milk instead and it’s just as, if
not even MORE scrumptious! I have recommended this recipe many times! Thank you for sharing with
the world
Reply
Mary says
Thanks, Jenni!! I usually make this with coconut milk these days, too! Definitely a good choice. Glad you
enjoy this! xoxo
Reply
Melanie Rowsey says
25 July, 2018 at 7:44 pm
Holy wow. Occasionally picky 10-year old and occasionally picky husband inhaled this butter chicken.
Followed recipe to the letter, except added a sprinkle of green onion at the very end before serving
instead of the lime/cilantro combo.
Reply
Mary says
Yay! So glad to hear it, Melanie!! xoxo (love the green onion idea, too!!)
Reply
Ricky says
2 August, 2018 at 11:24 am
Way too much cream – Here in the UK one cup equals 250mls, I only put in one and a bit cups, and it
totally ruined the whole dish, it was a pale orange that looked nothing like the photo and tasted like
warm cream with a hint of spice. Very disappointed but I guess a lesson learnt.
God just tried it again – rubbish, pale in colour and flavour.
Reply
Anita says
I make a lot of butter chicken and tonight forgot to buy yoghurt so searched for a recipe to
accommodate. OMG. I think I’ve found my favourite recipe from now on. I added a couple of extra
ingredients including a squeeze of half a Lemon when I added the chicken as well as half a teaspoon of
smoked paprika and two tablespoons of fenugreek leaf. Thank you. Saved in my FAVS.
★★★★★
Reply
Mary says
15 August, 2018 at 8:36 am

Ha! So glad you liked this one, Anita!!! xoxo
Reply
Adrian says
12 August, 2018 at 2:09 am
Delicious. Thank you for posting
★★★★★
Reply
Mary says
15 August, 2018 at 8:34 am
You’re welcome! Thanks, Adrian!
Reply
Zayd says
24 August, 2018 at 11:52 am
Thanks for the great recipe. Super easy.

Mines not as orange as your pictures though. Did you add paprika or turmeric to get it more orange?
Mine just kind of came out pinkish.
★★★★★
Reply
Mary says
Hi Zayd! I’ve found that the kind of tomatoes you use greatly changes the end color. I’m guessing it was
just that!! Glad you enjoyed it. xo
Reply
Hara says
24 August, 2018 at 10:22 pm
I used 1 14oz can of coconut milk and it was just fantastic tasting.
Reply
Mary says
Yum! Glad you liked it, Hara! xo

Reply
Jennifer Fouche says
25 August, 2018 at 8:07 am
I could make this a slower cooker recipe by tempering in the cream at the end. Right?
Reply
Mary says
Totally!! There is a link at the top of this post for a slow cooker version! xo
Reply
Mary Lynn says
Wonderful recipe! Thanks so much. The only thing I did a bit differently was the chicken: I marinated
boneless, skinless chicken thighs in a bit of vegetable oil, garlic paste and ginger paste overnight, cooked
them on the barbecue, then cubed them. After that, I did everything else according to your recipe and it
turned out amazing!
Reply
Mary says
oooh that sounds like a wonderful take on it, Mary Lynn!! I’ll have to try that some night I have some
more time!! xo
Reply
MharleenQ says
Hi there,
In my personal opinion, butter chicken and tika masala are completely different in taste. However,
unlike you, someone who may be well-versed in what it contains; I am not sure of the ingredients. Now,
I’m not criticizing, but, I am a tad OCD when it comes to grammar, and even though reading through
your post, I found myself white-knuckling my fists; I truly appreciate your style of writing!
Great job!
If I may make a suggestion as an avid Indian food connoisseur, please visit an authentic Indian cuisine
restaurant near your area. Those two dishes are totally and completely different in texture and (more
importantly) taste.
Other than that, I love butter chicken and will be trying this recipe soon!
Reply
Mary says
Hi Marleen,
I can assure you that I’ve eaten my bodyweight many times over in both tikka masala and butter
chicken. I’m unsure why you assume I haven’t, but if you feel the need to puff your chest… go ahead.
“Now, I’m not criticizing, but” is a surefire way to know you’re about to criticize a stranger on the
internet. I make no claims to be an expert writer. This is my space, and I may do as I please. ENJOY!
xo
Reply
Kathy B says
Loved this recipe! I used chicken thighs instead of breasts because I like them better. I don’t remember
if I used cream; I may have used Half & Half (which is half cream and half milk) because I always have
that for my morning coffee. I didn’t make any other changes.
★★★★★
Reply
Mary says
Sounds delicious, Kathy!! I know so many people who prefer thighs instead of breasts — I’ll have to try it
some day!! xo
Reply
Javier Lazo says
Spanish teenager who’s never made Indian food and this recipe is perfect. Only using one deep pan to
make the whole recipe makes dishes easy and the dish is amazing.
★★★★★
Reply
Mary says
So glad you liked it, Javier!! xo

Reply
Carol Feldner says
I just made this for the office. Used thighs instead of breasts. Also my first time using garam masala.
They all said it was better than the Himalayan restaurant we order take out from!!!! Thank you!
★★★★★
Reply
Mary says
So glad everyone liked it, Carol! I’ve heard from a lot of people that they prefer to use thighs — such a
great option!! xo
Reply
Claire says
I never rate recipes but this one was excellent! Nice work.
★★★★★
Reply
Mary says
Glad you liked it, Claire! Thanks for the rating! xo
Reply
Jimmy says
Ran across this butter chicken,very,very good.We did the same as when you first made it ate way to
much .Thank alot Mary
Reply
Mary says
Thanks, Jimmy! Glad you enjoyed it! xo
Reply
Sylvie says
I have never written any comments to recipes.

BUT I just can’t resist, this recipe is ABSOLUTELY amazing – easy. I have never thought I can cook Indian
– and I just did it! Thank you, <3 tastes magicaly like you are saying.
I just got into BUtter chicken COMA on my sofa
★★★★★
Reply
Mary says
HA! I love this, Sylvia. Thanks for leaving a comment — and I’m so so glad you enjoyed it! xoxo
Reply
Kip says
Unique dish. Didn’t seem to really have as much flavor as I thought it would as I was finishing it. Served
it to my wife first, she said it’s good, three or four bites later, she said it is fantastic! Same for me, the
more you eat, the better it gets. This is now one of my favorites. Naans with yeast, dipped in the
sauce…wow
★★★★★
Reply
Mary says
Glad you like it, Kip! xo
Reply
Claudine says
Excellent! Thank you for sharing your recipe.
★★★★★
Reply
Mary says
You’re welcome, Claudine! Glad you liked it. xo
Reply
Daimen says
This is one of the best homemade butter chicken recipes ever!!! It’s taste heavenly and is a Breeze to
cook , something that the whole family will enjoy.
★★★★★
Reply
Mary says
Thanks, Daimen! I’m glad you all enjoyed it! xo
Reply
Ale says
I did the recipe and i have two concerns: 1. my sauce is more red than orange, like in your pic and 2. The
butter chicken i know is both sweet&spicy, this one is just spicy. Do you know why is that?
Reply
Mary says
Hi Ale — I wouldn’t be concerned about the color of your sauce at all. It likely has to do with the type of
tomatoes and spices you used. As for the sweetness: I’m sure butter chicken you have in restaurants has
sugar in it — this recipe does not! I don’t find it necessary for my taste, but if you do: add sugar!! xo
Reply
Scott says
8 March, 2019 at 3:26 am
Beautiful recipe! My only comment would be to add sugar to taste if your tomato puree/base is quite
acidic. I use up to one tablespoon of brown or raw sugar. Don’t add much, just enough to balance the
acidity.
★★★★★
Reply
Mary says
10 March, 2019 at 5:45 pm
Great tip, Scott! Glad you enjoyed it! xo
Reply
Christina Shuy says
am trying this tonight without chicken (I don’t like chicken very much) tho I used sour cream and half
and half as well as blended diced tomatos. and a bit more garlic. smells good so far.
Reply
Emma says
17 October, 2018 at 11:37 am
Yumo. This looks great. Going to make it for the extended family tomorrow night. 9 people…. wish me
luck!
Reply
Mary says
Mmm good luck!!!
Reply
Christine says
This was amazing!!!!! I have always felt intimidated of cooking Indian dishes as the process and
ingredient list is always a mile long. This however, was really easy and tastes similar to the restaurant we
normally get take-out from.
I had to omit the cayenne pepper as I couldn´t find it anywhere (but will try and include it next time) and
as I could only find extra spicy chili powder I only used half a tsp. This dish will definitely be included in
my go to recipes.
★★★★★
Reply
Christine says

This was amazing!!!!!
I normally stay away from cooking Indian as the mile long list of steps and ingredients completely
intimidates me. This however, was pretty simple and tastes just as good as when I order this dish at my
local Indian restaurant.
As I couldn´t find any cayenne pepper I omitted it (but will try and add it next time) and as I could only
get extra spicy chili powder I only added 0.5 a tsp.
★★★★★
Reply
Mary says
So glad you liked it, Christine!! xo
Reply
Miranda says
My son asked me for butter chicken this evening and usually I use a jar of curry sauce mix but I didn’t
have any. I live in France and good curry is extremely hard to find so I googled for a recipe.
Everyone loved it. Superb recipe.
The only changes I made were to use :
14 oz Tin chopped tomatoes
A teaspoon of mango chutney
Before I added the cream I puréed the tomato based sauce.
I added the cream and a touch of salt.
A few moments before serving I gave a generous squeeze of lemon juice ( I didn’t have any limes)
Truly gorgeous curry, looked and tasted like a genuine butter chicken.
The only thing I’d like to add is tikka marinaded chicken instead of plain chicken..
That’s for next time.
Thanks for a great recipe.
Reply
Mary says
Mmm I love the idea of mango chutney in here!! Thanks for the notes, Miranda! xo
Reply
Sarah says
I made this tonight and it was great. Friends stopped by unexpectedly with some wine and decided to
stay and try this new recipe because it smelled wonderful- they loved it! They said that I am a good cook
and I always say that I am not a good cook, but I KNOW HOW TO SPOT A GREAT RECIPE. This is a great
base recipe and the sauce would be great to use with crisp fried potatoes for vegetarian or even paneer,
and maybe fried tofu.
Overall, very pleased and so much easier than the 3++ hours to make good tika masala( love tika masala
for the flavor, but have a house full of dudes who need food fast).
Easy and manageable ingredient list and steps. Bought Trader Joe’s garlic Naan and made it even easier.
It’s going in my recipe rotation.
★★★★★
Reply
Mary says
Yay!! So glad to hear it, Sarah! xo
Reply
RachelP says
This recipe has become a favorite in our house…such a quick go-to on a busy night. We moved away
from an Indian restaurant that we loved and started looking for ways to replicate the food we missed. In
the words of my husband tonight, “You could totally serve this at a restaurant and I would eat it every
night.” I’d say that’s meal satisfaction.
★★★★★
Reply
Mary says
So glad you all like it, Rachel!! xo
Reply
Amelia says
Accidentally used 2 cups of heavy cream (didn’t read the notes about using half water). Whoops! So
delicious but will make sure to do half water next time
Reply
Mary says
Ha! I bet it was tasty (albiet rich!)! xo
Reply
MR D WHITLOCK says
I HAVE TRIED OTHER BUTTER CHICKEN. BUT TO TELL YOU THIS IS THE BEST SO FAR THAT I HAVE FOUND.
Reply
Mary says
Glad to hear it, Mr. D! xo
Reply
Esther says
Delicious!
Reply
El says
14 March, 2019 at 3:12 am
Can you cook this on slow cooker?
Reply
Mary says
19 March, 2019 at 7:56 pm
Yes! There is a link at the top of this post to the slow cooker version!
Reply
Mimi says
19 March, 2019 at 11:38 pm
Easy, simple and close to authentic taste! I can’t believe how quick and easy this was to whip up. AND it
actually tastes really close to what I’ve eaten in authentic Indian restaurants. I left out the spicy spices so
my kids could have some too. They gobbled it up! Thanks for the great recipe!
★★★★★
Reply
Mary says
20 March, 2019 at 4:26 pm
Glad you liked it, Mimi! xo
Reply
Pete says
30 April, 2019 at 5:39 am
This was very good and fairly easy! I usually mess up Indian food, but this was perfect.
★★★★★
Reply
John says
26 May, 2019 at 2:07 am
You can use tomato soup or Passata or even a can of diced tomatoes with a table spoon of Tomato
puree.
If you add a little vinegar and white pepper it tastes more like the restaurant dishes in Australian Indian
restaurants.
Great recipe thanks.
★★★★★
Reply
Matteo says
26 June, 2019 at 8:19 pm
Hey Mary,
It’s Matteo, Charlie Carter’s roommate. He put me on to this recipe. I made it and it was absolutely
delicious. Thank you so much.
★★★★★
Reply
Mary says
2 July, 2019 at 3:16 pm
Hey Matteo!! So glad you liked it! xo

Reply
Amanda says
16 July, 2019 at 12:42 pm
I want to do this in the slow cooker, would it basically be the same as the “healthier” version but add
cream at the end instead of yogurt?
Reply
Mary says
Yes!!
Reply
Char says
27 July, 2019 at 10:54 am
Made this recipe a couple weeks ago and will be making it again for a get together with my siblings and
their families. The only thing I did different was to add turmeric and garam masala. Also I added a bit of
the spices to the chicken cubes before frying them. And i used a can of diced tomatoes, pureed instead
of tomato sauce. ( The color wasn’t as vibrant because of that) it tasted fabulous. Served with store
bought tandoori naan. Thanks again?
★★★★★
Reply
Jenny Abuhamad says
19 August, 2019 at 3:17 am
I live in Lebanon. I used Pomi strained tomatoes (Passata di Pomodoro) made in Italy. I found it at
Carrefour market. The Butter chicken turned out amazing!
★★★★★
Reply
Ali says
I’m interested in making this. It looks delicious.
How many chicken breasts equal 2lbs? The chicken breasts I’ve got are big so I was wondering how
many I need to use for this recipe.
Reply
Mary says
20 October, 2019 at 11:16 am
Hi Ali! It’s almost impossible for me to answer that question… it really depends on the size of your
chicken breasts! I’d use 3-4 large ones.
Reply
AJ says
Does not taste like true butter chicken. Too spicy if making for a family with kids. Would use chicken
thighs instead. Add heavy cream at the end and the water while cooking.
★★
Reply
Mary says
20 October, 2019 at 11:10 am
Sorry you didn’t enjoy it, AJ! I agree that this is much better with chicken thighs — I’ve been considering
updating the recipe to reflect that, but haven’t done it yet.
Reply
Marlowe says
I read some comments and in my opinion follow the recipe. Just like the mouse says in. Ratatouille.
Don’t use milk or water!
I used whipping cream not 18%

The only thing I did before added the cream was purée the onions, tomatoes and spices after they had
cooked.
Nothing else. Use salt to adjust to taste.
Reply
Lee says
27 October, 2019 at 12:58 am
Made this tonight and it’s definitey a keeper. Not a big fan of ginger so halved that and put in 1 cup of
cream and 1 cup of milk. Replaced the tomato with a can of tomato soup concentrate. My hubby has
been to Mumbai a few times recently and he says it was right up there. Very authentic. Delish!
★★★★★
Reply
Kourtney says
Taste is amazing! Me and my family found this recipe about a year ago and have made it probably once
a month since then. My only real comment is, mine never looks as red and dark as the picture does, and
I found mine is a little on the runnier side? Any suggestions as to what I am doing wrong? I use table
cream.
★★★★★
Reply
Mary says
I doubt you’re doing anything wrong, Kourtney! The color of this recipe varies wildly depending on what
kind of tomatoes you use. Glad you enjoy it!
Reply
Jan Jan says
Have been trying different butter curry recipes and this is by the the easiest. Yum factor was also high.
Definitely a keeper and good for a quick dinner meal. For a tasty meal prepared under an hour, this
deserves a 5 stars!
★★★★★
Reply
eatfrysmith says
Where do I find yellow onion? I have never seen it, Or maybe it’s because the name is different
★★★★★
Reply
Mary says
I get them at my normal grocery store — they’re the “normal” onions here!!
Reply
Bee says
Hiiii love this recipe and make it all the time thanks! Can you freeze it and reheat without separation??
Reply
Mary says
Hi Bee! I haven’t tried freezing this after making it, but I don’t see why it wouldn’t work! Please let me
know how it goes if you try!
Reply
Kay and Elliott says
The sauce is good but the dish is very bland. The chicken is tasteless.
★★
Reply
Danelle says
I never thought I could make Indian food without slaving away all night. Amazing flavors. You are
right…it’s absolute magic!!!
★★★★★
Reply
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337 | 4 December, 2014 By Mary | 826 Comments

Indian Butter Chicken

Indian Butter Chicken

★★★★★ 4.8 from 117 reviews

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 minutes

6 tablespoons butter, divided

2 lbs boneless/skinless chicken thighs, cut into 1” chunks

1 yellow onion, diced

3 garlic cloves, minced

1 Tbsp garam masala

1 Tbsp fresh grated ginger

1 tsp chili powder

1 tsp ground cumin

1/2 tsp cayenne pepper

1 1/2 cups tomato sauce**** (or one 14 oz can would work)

salt & pepper

lime & cilantro, for garnish

naan & rice for serving

Tag @thekitchenpaper on Instagram and hashtag it #thekitchenpaper

Previous Post: « Quick Naan without Yeast

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4 December, 2014 at 6:09 am

Noella MacDonald says

25 September, 2016 at 3:07 pm

1 October, 2016 at 9:38 am

Mikayla Frost says

12 December, 2016 at 12:39 am

24 May, 2019 at 3:08 pm

Agreed! Just not too long else it disintegrates!

31 May, 2019 at 1:22 pm

Mary Jane Hall says

7 January, 2017 at 3:04 am

Margaret Lukens says

22 June, 2018 at 7:16 pm

27 March, 2018 at 2:51 pm

Gottfried Halbedl says

23 April, 2019 at 8:26 am

20 November, 2018 at 12:46 pm

19 July, 2019 at 7:21 pm

4 December, 2014 at 10:56 am

Thanks for the recipe!

4 December, 2014 at 9:27 pm

14 September, 2015 at 4:46 am

25 October, 2015 at 9:25 am

27 October, 2015 at 10:43 am

27 October, 2015 at 7:35 pm

Aha! Thanks for the clarification, Kaytie!

18 May, 2018 at 11:38 am

22 August, 2016 at 2:21 pm