Typically, Pakistani curries are spicier than Indian curries and seldom contain cream. Growing up, butter chicken was not a dish I was familiar with. However, in recent years, it has gained popularity in Pakistan and is a favorite with my family. My kids want this so frequently that I created this simple, one-pot variation that is also a little lighter than the restaurant version. With no butter, sweetener, and only half the cream, this recipe still delivers a smooth, velvety texture that we associate with butter chicken. If you’re a fan of recipes like this, then you’ll love my recipes for chicken tikka masala, Hyderabadi chicken curry, chicken korma, and plain and simple Pakistani chicken curry.
Why you’ll love this butter chicken curry recipe
One-pot recipe - Traditional murgh makhani is made in two steps. This one-pot recipe cooks in less time and requires less cleanup! Easy-to-source ingredients - Everything you need for this recipe is available at the supermarket. There are no special ingredients to source! Healthy and light - With less butter and cream, this recipe is easier on the waistline and causes less indigestion, which means you can enjoy it more often. Not too spicy - This recipe is packed with flavor without being too spicy.
Butter chicken curry ingredients
Chicken - I use chicken tenderloins, or chicken tenders, as some people like to call them. This is the meat from the innermost muscle located near the breastbone. Tender and lean, it results in super juicy meat. Tomato paste -For this recipe, Make sure to use tomato paste, not tomato puree. It adds a depth of flavor and brings the perfect balance of acidity and sweetness to the butter chicken curry. Cooking oil - Use an oil with a high smoke point like avocado, canola, or sunflower.
Yogurt—Use plain, full-fat yogurt for a creamy texture and sweeter taste. I find Greek yogurt too dense and acidic for this recipe. Heavy whipping cream - Always use this as it is high in fat and essential to a velvety texture for the butter chicken curry. Spices - salt, red chili powder, coriander powder, cumin powder, and garam masala powder are all you need in this recipe.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.
Substitutions & variations
Boneless thighs - While I love using chicken tenderloins, they can be expensive. Boneless thighs are cheaper, and since they have a little more fat than breast meat, they will deliver a juicy flavor. Add fenugreek - Also known as kasoori methi, traditional butter chicken recipes contain these. I’ve omitted them to keep this recipe simple but feel free to add them to your curry. Make it dairy-free - If you can’t handle dairy, use cashew yogurt and cashew cream for best results. Use a pre-packaged tandoori spice blend - If you don’t want to buy the individual spices, use a storebought spice blend. I recommend substituting the spices below with 3 tablespoons of store-bought tandoori powder. Use any leftovers to marinate and grill some chicken. Make it restaurant style - For a creamier, more authentic flavor, substitute butter for the oil and add an extra ¼ cup of cream to the butter chicken curry. Add some sweetener - To make the curry sweeter, Use a teaspoon of jaggery. If you can’t source jaggery, use dark brown sugar. Use leftover chicken - If you have leftover chicken tikka boti or tandoori chicken, simply make the sauce separately and toss in the chicken. If you go this route, you will have to reduce the spices by half.
How to make butter chicken curry
Expert Tips
For more recipes like this, check out 15+ chicken recipes from Pakistan. If you decide to try this recipe, please don’t forget to leave a rating and comment below! If you take a picture, then tag me on Instagram! Thank You!
