Indian Butter Chicken (Sous Vide, Grill or Bake)
“[My family] are all definitely food critics and won’t hesitate to criticize my cooking. All commented this is a restaurant worthy recipe…. Better than any Butter Chicken I’ve had in the past…” Big Al
The star of this not-quite-authentic Indian butter chicken is the sauce – rich, creamy and spiced with classic Indian flavors. Tomatoes, onions, garlic, cream, and butter are simmered into a scrumptious sauce. The chicken can be cooked with any method, including sous vide, grilling, baking, or even using rotisserie chicken..
What to expect
This recipe isn’t authentic in the strict sense, but it captures the classic flavors of butter chicken with simpler and more practical methods for home cooks. If you are trying Indian food for the first time, this easy recipe may be a great place to start. It’s delicious and easy enough for weeknights (especially if you take a shortcut with store-bought chicken).
Butter chicken is all about the sauce – rich, creamed, warmly spiced, gently sweet and scrumptious!. It’s sort of like a tomato gravy enriched with butter and cream. This version is uses less cream and butter than an authentic butter chicken would.
The cooking method of the chicken is up to you – the recipe includes the sous vide method for super tender juicy chicken (but longer cooking time). The recipe notes also include baking, grilling, and a shortcut method.
Customize the heat, spices, creaminess and extra nutrition or dietary preferences to your taste.
Ingredients – tailored to your taste
- Chicken: Boneless breasts are classic but thighs work beautifully too and have more flavor. Any cooking method works since the sauce is the star.
- Indian spices: Garam masala and tandoori masala give it an authentic flavor. You can buy small amounts at a bulk food store. Your local grocery store may carry the spices as well. Here’s a basic 101 article on Indian spices.
- Tomato sauce: A plain tomato sauce or marinara will both work well. Use what you have.
- Cream: For extra rich, use heavy cream. I use half and half (10%) to keep the fat and calories down a bit. Authentic recipes use a lot more cream and butter. Up to you.
- Garnish: Use cilantro or parsley for a splash of color.
Substitutions
- For tandoori masala – replace with curry powder.
- For garam masala – see recipe notes for a quick homemade blend.
- For cream: Make a dairy-free version by replacing the cream and butter with coconut milk and a butter substitute.
Varations
- Sauce texture: Blend the sauce in a food processor or with an immersion blender for a silky smooth sauce. I don’t bother.
- Spices: Add fresh grated ginger while cooking the onions (several recipes used ginger). If you like some sweetness, add a little brown sugar. Vary the heat with more cayenne pepper or red pepper flakes.
- Vegetarian version: Instead of chicken, use plant-based chicken, tofu or veggies.
- Add-in: I like to add fresh spinach for extra color and nutrition.
Step-by-step instructions
Shortcuts
- Mince onions by pulsing them in a food processor
- Use store-bought or leftover chicken instead of cooking your own.
What to serve with butter chicken
Serve the butter chicken over jasmine rice or any white rice. Your local Indian restaurant would definitely serve it with naan (Indian bread) for dunking. Here’s an easy and good recipe for naan bread from Two Kooks if you want a homemade version. Pita bread would be work too.
Other good sides are green beans and roasted cauliflower or baby cauliflower.
Make this a low carb butter chicken meal by serving it over cauliflower rice (the butter chicken is actually fairly low carb to begin with – only 9 net carbs per serving).
Recipe FAQs
Not strictly. Traditional butter chicken (murgh makhani) is made with yogurt-marinated chicken cooked in a tandoor and a silky, fully pureed sauce. This recipe uses simpler cooking methods and lighter amounts of cream and butter. But it captures the classic flavors of butter chicken in a way that’s more practical and easier for home cooks.
They both share a creamy tomato-based sauce, but a butter chicken is milder, sweeter and richer, and tikka masala is tangy and spicier.
The grainy texture of the sauce comes from the minced onion which doesn’t affect the flavor. To smooth the sauce, you can chop the onion more coarsely, strain it out, or blend it before adding the chicken.
Generally, butter chicken is creamy and mild with a kick of heat balanced by the cream and butter. You can increase the spice level to your taste.
Yes. Butter chicken reheats beautifully. It keeps in the fridge 3–4 days or freezes up to 2 months.
Love Indian cuisine?
Here are a few other Indian recipes you might like:
Please leave a 5 star rating ***** with a comment in the recipe card below if you like the recipe, Thank you so much!
Indian Butter Chicken (Sous Vide or Oven)
Ingredients
Total time will depend on the method you choose for cooking the chicken
- 1 1/4 pound chicken breasts, boneless skinless, Note 1
- 1 tablespoon olive oil (or vegetable oil)
- 1/2 teaspoon salt + 1/4 teaspoon pepper
- 1 teaspoon curry powder
Sauce
- 3 tablespoons butter
- 1 large onion, minced (or pulse until very fine in processor; drain liquid if needed)
- 1 tablespoon garlic, minced (3 garlic cloves)
- 1 3/4 cup tomato sauce (15 oz) (or Marinara sauce)
- 1 cup heavy cream or light cream (I use 10% cream)
- 3 cups fresh baby spinach, roughly chopped (optional)
Seasonings for Sauce
- 1/2 teaspoon cayenne pepper or more to taste
- 1 teaspoon garam masala
- 1 tablespoon Tandoori Masala (or curry powder)
- Garnish: chopped parsley or cilantro
Instructions
- SOUS VIDE CHICKEN: Mix together olive oil, salt, pepper and curry powder. Rub mixture over chicken breasts. To cook Sous vide: Heat water in sous vide machine to 145F (63C). Vacuum seal the chicken breasts. Or place in a ziploc bag, submerge into water until just the top edge of bag is above water, then seal the bag. Cook sous vide for 1 1/2 hours (maximum 4 hours). See Note 2 to bake, grill or use a shortcut.
- MAKE SAUCE: While chicken is cooking, melt butter in large pan on medium heat. Add onions and garlic and cook 5-7 minutes until onions are soft. Add tomato sauce, cream and seasonings for sauce. Mix to combine. Lower heat and simmer for 10-15 minutes, stirring occasionally. Note 3 for smooth, silky sauce.
- FINISH DISH: Stir chicken into sauce and add fresh spinach if using. Cook 1 minute or until heated through. Taste and adjust seasonings. Garnish with chopped parsley or cilantro if desired. Serve over hot white rice like basmati or jasmine rice with Naan bread for dipping.
Recipe Notes
- Chicken options: Boneless chicken thighs will also work well (sous vide at 160F/71C for 2-4 hours).
- Cooking options for chicken breast: Cooking time will be much shorter with grilling or baking (although it’s hard to beat sous vide chicken for tenderness and juiciness).
- Bake: Preheat oven to 400F (204C). Bake chicken for 10-15 minutes or until an instant thermometer reads 160F. For boneless thighs, bake 20-25 minutes, depending on thickness.
- Grill: Heat grill to medium high. Grill for 3-5 minutes per side depending on thickness.
- Shortcut: Buy a cooked rotisserie chicken, remove from bones and cut into bite size pieces.
- For a smooth, silky sauce: blend the sauce with a handheld immersion blender before adding the cream or strain the minced onion from the sauce before adding the chicken. Alternatively, boil the onion in water until soft, then purée in a blender or processor. I don’t bother with these as the taste is not affected, just the texture and granier look.
- Substitutes
- For a dairy-free version: Instead of cream, use 1/2-1 cup full-fat coconut milk – and margarine or another butter substitute.
- For a vegetarian version, try plant-based chicken, vegetables or tofu
- For tandoori masala – replace with curry powder
- To make 1 teaspoon of garam masala, combine: 1/4 teaspoon cumin, 1/4 teaspoon paprika, 1/8 teaspoon cinnamon, 1/8 teaspoon cayenne pepper, 1/8 teaspoon crumbled bay leaves.
- Substitute Tandoori or Garam Masala with curry powder.
- Variations
- Seasonings:
- Add a 1/2 tablespoon of fresh grated ginger while cooking the onions (several recipes used ginger)
- Add a tablespoon of brown sugar for a bit of sweetness.
- Increase the cayenne pepper or add red pepper flakes if you like more heat
- Seasonings:
- Make Ahead
- Sous vide: The chicken can stay in the sous vide bath for up to 4 hours without overcooking. You can also plunge the sealed bag with the chicken into ice water to cool it down, then keep it in the fridge for a couple of days.
- Both the sauce and chicken (or the full dish) can be made ahead then gently warmed on the stove before serving.
- Store leftovers in an airtight container for up to 3-4 days.
- You can also freeze it for up to 2 months.
Nutrition
This Indian Butter Chicken recipe, originally published in 2017, has been updated with new information and images.
I cut my raw chicken into bite size pieces and marinate it in the seasonings mixed with yogurt. Do you think all of that would cook fine in the sous vide? The hubby and I are discussing it, since we only have breasts and I don’t want to over cook them, as I’m a pro at it lol. I usually use thighs. And quick and easy seems like the way to go. I enjoy butter chicken but it always me takes forever.
Hi Nan, Yes, I think the chicken will be fine in the sous vide with the yogurt. Since you cut it up, it won’t take as long. But if you are looking for a quicker option, you can sear or grill the chicken instead. I’d love to know how it turns out!
Made this recipe for my family for the first time. They are all definitely food critics and won’t hesitate to criticize my cooking. All commented this is a restaurant worthy recipe. I added the sugar and ginger for a slightly upscale flavor. Was awesome. Better than any Butter Chicken I’ve had in the past. Great recipe.
Best compliment ever! Thank you. I really appreciate you taking the time to leave a comment.
This is one of our favorite meals. We love your recipes. Thank you for sharing them.
You’ve made my day Kari! Thanks so much for leaving a comment.
We make this with vegan chicken and it’s delicious!
Thank you for creating this recipe
Thanks Ruth. Glad you liked it and found a way to make it vegan. Thanks for leaving a comment.