Easy Butter Chicken Curry (Creamy Weeknight Dinner, 45 Minutes)

Easy butter chicken curry is the kind of dinner I keep coming back to whenever I want something warm, cozy, and just a little bit indulgent without spending my whole evening at the stove. It’s creamy, gently spiced, faintly sweet, and generous in a way that makes weeknight cooking feel like a treat. You don’t need a tandoor, an overnight marinade, or a shelf full of unusual spices to pull it off at home either.

Fun fact: butter chicken (murgh makhani) was reportedly born in the 1950s at Moti Mahal in Delhi, when the chefs tossed leftover tandoori chicken into a rich tomato-butter gravy so it wouldn’t dry out. A happy accident turned into one of the most-loved curries in the world.

Why this recipe works

• It skips the overnight marinade and charcoal smoking, so you can go from craving to dinner in under an hour.
• Cashews blended right into the sauce give it that signature silky, restaurant-style body without any fussy tricks.
• Kashmiri chilli powder brings gorgeous red color and warmth without turning the curry into a spicy one.
• The base freezes beautifully, which makes it a smart make-ahead dinner for busy weeks or last-minute guests.

Ingredients

• 300 g boneless chicken breast, cut into bite-size pieces
• 1 tbsp ginger garlic paste (for the chicken)
• 1 tbsp red chilli powder (for the chicken)
• Salt, to taste
• Oil, for pan-frying
• 500 g tomatoes, roughly sliced
• 100 g onions, roughly chopped
• 1 tbsp garlic paste
• 50 g cashews
• 2 tbsp Kashmiri chilli powder
• ½ tsp garam masala
• 4 tbsp sugar
• 2 tbsp malt vinegar (or 1½ tbsp white vinegar)
• 5 tbsp butter
• 3 tbsp cream
• Salt, to taste

Instructions

Step 1: Season the chicken

Pop the chicken pieces into a bowl and add the ginger garlic paste, red chilli powder, and a pinch of salt. Toss everything together with your hands until each piece is well coated, then let it sit for about 10 minutes while you prep the gravy ingredients.

Step 2: Pan-fry the chicken

Warm a little oil in a heavy-bottomed pan over medium heat. Add the chicken in a single layer (work in batches if you need to) and cook just until lightly golden on the outside and barely cooked through. Lift the pieces onto a plate. They’ll finish cooking later in the sauce, so it’s totally fine if they look a touch underdone.

Step 3: Simmer the gravy base

In a saucepan, combine the tomatoes, onions, garlic paste, and cashews. Pour in just enough water to cover everything, bring it to a boil, then lower the heat and let it bubble gently for 15–20 minutes. The tomatoes should collapse and the cashews should turn soft and creamy.

Step 4: Blend until silky

Let the mixture cool for a few minutes, then blend it into a completely smooth paste. Take your time here — a good, long blend is what gives butter chicken that luxurious, velvety texture. If you like an ultra-silky finish, pass the puree through a fine-mesh strainer.

Step 5: Build the sauce

Pour the blended gravy back into your pan over medium heat and stir in the butter until it melts. Add the Kashmiri chilli powder, sugar, garam masala, vinegar, and salt to taste. Let it simmer gently for 5–7 minutes, stirring often, until the sauce thickens slightly and little pools of butter start to peek through the surface.

Step 6: Bring it all together

Slide the cooked chicken back into the pan and stir so every piece is bathed in that glossy red sauce. Simmer for another 5 minutes so the flavors meld and the chicken finishes cooking. Turn off the heat, swirl in the cream, and taste once more for salt. Serve warm with fluffy basmati rice or soft naan.

Nutrition information

• Calories: 420 kcal per serving
• Protein: 22 g
• Carbohydrates: 20 g
• Fat: 28 g
• Saturated fat: 13 g
• Fiber: 3 g
• Sugar: 14 g
• Sodium: 480 mg
• Servings: 4

Pro tips for the best easy butter chicken curry

• Reach for Kashmiri chilli powder if you can — it delivers the trademark deep red color without the heat. Mild paprika with a tiny pinch of cayenne is a solid stand-in.
• Don’t skip the sugar. It might feel like a lot, but it balances the acidity from the tomatoes and vinegar and mirrors that mellow sweetness you get at Indian restaurants.
• Blend the gravy longer than you think you need to. A truly smooth sauce is the difference between “nice curry” and “wow, this tastes like takeout.”
• If the sauce tightens up while it sits, loosen it with a splash of warm water or an extra spoon of cream just before serving.
• Chicken thighs work beautifully in place of breasts and stay noticeably juicier if you’re prone to overcooking.

Frequently asked questions

Is this butter chicken spicy?

Not really. It’s warm and full-flavored rather than fiery. If you love heat, add an extra teaspoon of red chilli powder or a chopped green chilli to the gravy while it simmers.

Can I make it ahead of time?

Yes, and honestly it tastes even better the next day. Prepare the recipe through Step 6, cool it fully, and refrigerate for up to 3 days. Reheat gently over low heat with a splash of water or cream.

Why is there vinegar in butter chicken?

A small amount of vinegar brings a subtle tang that cuts through the butter and cream and mimics the fermented, tangy notes traditionally left behind by a yogurt marinade.

Can I skip the cashews?

Cashews are what give the sauce its natural creamy body, so I don’t recommend leaving them out. If you have a nut allergy, blanched almonds or raw sunflower seeds work as a swap.

How do I make a lighter version?

Swap the butter for a smaller amount of ghee, use half-and-half instead of heavy cream, and cut the sugar back to 2 tablespoons. The sauce will be a touch less rich but still deeply satisfying.