Butter Chicken: 12 Creamy Weeknight Dinners That Beat Takeout, From the Classic to Crispy Tacos

Butter chicken is the cozy dinner everyone seems to be cooking this fall, and one crispy taco twist posted in late October already has about 273,000 likes on Instagram. The classic, known in India as murgh makhani, simmers tender chicken in a silky tomato and cream sauce with warm, gentle spices, so it is mild enough for kids and rich enough for company. Better still, it beats takeout on cost and comes together in one pan, a slow cooker or a pressure cooker. This gallery starts with the classic over basmati rice, then turns it into tacos, pot pie, wraps, drumsticks, grilled cheese and rice plates, plus a paneer version for meatless nights. Every chicken recipe uses US measures and a safe 165F doneness note. Grab the garam masala..

Classic Restaurant-Style Butter Chicken With Basmati Rice

Tender chicken in a silky, gently spiced tomato and cream sauce: classic butter chicken, or murgh makhani, is the dish that turns cold nights cozy. It is mild enough for kids yet rich enough for company. The tip is to char the marinated chicken in a hot pan first, which gives the sauce that deep, restaurant-style flavor. Cook chicken to 165F. Spoon it over fluffy basmati rice with warm naan on the side. For more Indian dinners, see Indian dinners beyond curry. Ready to grab the spices..

You will need: 1 1/2 lb boneless skinless chicken thighs (bite-size pieces), 1/2 cup plain yogurt, 1 tbsp lemon juice, 2 tsp garam masala, 1 tsp turmeric, 1 tsp Kashmiri chili powder or sweet paprika, 1 tsp salt, 1 tbsp oil, 4 tbsp butter, 1 onion (finely chopped), 3 garlic cloves (minced), 1 tbsp grated ginger, 1 tsp garam masala, 1 tsp ground cumin, 1 tsp Kashmiri chili powder or paprika, 1 can (15 oz) tomato sauce, 3/4 cup heavy cream, 1 tsp sugar, 1 tsp dried fenugreek leaves (optional), salt, cooked basmati rice, chopped cilantro, naan

How to make it: 1. Mix chicken with yogurt, lemon juice and spices and marinate 30 minutes (or overnight in the fridge). 2. Sear chicken in hot oil in batches until charred in spots; set aside. 3. Melt butter in a large skillet, cook onion 6 minutes, add garlic, ginger and spices for 1 minute, then stir in tomato sauce and simmer 10 minutes. 4. Stir in cream, sugar and fenugreek and season with salt. 5. Add chicken and simmer 8 to 10 minutes until it reaches 165F, then serve over rice with cilantro.

Crispy Butter Chicken Tacos

This is the idea behind a taco reel with about 273,000 likes on Instagram posted in late October: saucy butter chicken tucked into tortillas, then pan-fried until the shells turn golden and crisp. A cool cucumber yogurt sauce and a squeeze of lime balance the rich filling. Use thick, saucy chicken and a light hand so the tortillas do not tear. Brush the tortillas with butter for an even crunch. Taco night fans should also try these smash tacos. Would your family trade regular tacos for these?

You will need: 3 cups cooked butter chicken (chopped, thick sauce), 12 small flour or corn tortillas, 1 cup shredded mozzarella, 2 tbsp melted butter, 1 cup plain yogurt, 1/2 cucumber (grated and squeezed), 1/4 tsp salt, 1/2 red onion (thinly sliced), 1/4 cup lime juice, cilantro

How to make it: 1. Soak sliced onion in lime juice with a pinch of salt 15 minutes. 2. Mix yogurt, cucumber and salt. 3. Fill each tortilla with chicken and a little cheese and fold. 4. Brush with butter and cook in a hot skillet 2 to 3 minutes per side until crisp. 5. Serve with cucumber yogurt, pickled onions and cilantro.

Slow Cooker Butter Chicken

Toss everything into the slow cooker in the morning and come home to a house that smells amazing. The chicken turns fall-apart tender in the spiced tomato sauce, and a splash of cream at the end makes it silky. Add the cream only in the last 15 minutes so it does not separate. This is the easiest way to make butter chicken for a busy weeknight or a holiday crowd. For more set-and-forget meals, see these slow cooker dump dinners. Would you start it before work?

You will need: 2 lb boneless skinless chicken thighs (cubed), 1 onion (chopped), 4 garlic cloves (minced), 1 tbsp grated ginger, 1 can (15 oz) tomato sauce, 2 tsp garam masala, 1 tsp cumin, 1 tsp turmeric, 1 tsp paprika, 1 tsp salt, 4 tbsp butter, 3/4 cup heavy cream, rice or naan

How to make it: 1. Add chicken, onion, garlic, ginger, tomato sauce, spices, salt and butter to the slow cooker. 2. Stir well. 3. Cook on low 6 hours or high 3 hours until chicken reaches 165F. 4. Stir in cream and cook 15 minutes more. 5. Serve over rice or with naan.

Butter Chicken Pot Pie With Puff Pastry

Two comfort foods become one golden, flaky dinner: creamy makhani chicken with peas and carrots under a crisp puff pastry lid. It looks impressive at the table and uses leftovers beautifully. Make sure the filling is thick, not soupy, so the pastry stays crisp. Cut a few slits in the top to let steam escape, and brush with egg for a shiny finish. For more cozy pies, browse these classic chicken pot pie recipes. Would you serve this on a Sunday?

You will need: 4 cups thick cooked butter chicken, 1 cup frozen peas and carrots, 1 sheet frozen puff pastry (thawed), 1 egg (beaten), 1 tsp nigella or sesame seeds (optional)

How to make it: 1. Heat oven to 400F. 2. Stir peas and carrots into the butter chicken and pour into a 9-inch deep pie dish. 3. Lay puff pastry over the top and trim, then cut 3 slits. 4. Brush with egg and sprinkle with seeds. 5. Bake 25 to 30 minutes until golden and bubbling (filling to 165F).

Smoky Charred Murgh Makhani

Many restaurant cooks give this dish a smoky edge by charring the marinated chicken hard before it ever meets the sauce. At home, the broiler does the job: spread the yogurt-coated pieces on a rack and let the edges blacken in spots. Those dark bits float in the creamy gravy and taste like they came off a grill. Make a double batch and stretch it like these big-batch Sunday dinners. Do you like the charred pieces best?

You will need: 2 lb boneless skinless chicken thighs (large chunks), 3/4 cup thick plain yogurt, 1 tbsp lemon juice, 1 tbsp grated ginger, 2 tsp garam masala, 2 tsp Kashmiri chili powder or sweet paprika, 1 1/2 tsp salt, 2 tbsp oil, 1 batch makhani sauce (see the classic recipe), cilantro, naan

How to make it: 1. Marinate chicken in yogurt, lemon juice, ginger, spices and salt for at least 1 hour. 2. Heat the broiler with a rack 6 inches below it. 3. Spread chicken on a foil-lined pan, brush with oil and broil 6 to 8 minutes per side until charred in spots and 165F inside. 4. Stir chicken into the warm sauce and simmer 5 minutes. 5. Top with cilantro and serve with naan.

Creamy Tandoori-Style Chicken Wraps

Toasted tortillas filled with saucy makhani chicken, crisp lettuce, diced tomato and a cool yogurt sauce make an easy handheld dinner or lunch. Use leftover chicken and you can have these ready in 10 minutes. A squeeze of lemon over the filling brightens every bite. Press the rolled wraps seam side down in a hot skillet so they hold together and pick up golden grill marks. Love handheld dinners? Try these chicken shawarma dinners. Lunch box or dinner table?

You will need: 3 cups cooked makhani chicken (thick sauce), 4 large flour tortillas, 2 cups shredded lettuce, 2 tomatoes (diced), 1/2 red onion (sliced), 1/2 cup plain yogurt, 1 tbsp chopped mint, 1 tbsp lemon juice, pinch of salt

How to make it: 1. Warm chicken in a skillet until hot (165F). 2. Mix yogurt, mint and salt. 3. Warm tortillas in a dry skillet 30 seconds per side. 4. Fill with lettuce, tomato, onion and chicken, drizzle with lemon juice and yogurt sauce and roll up tightly. 5. Toast seam side down in a hot skillet 1 to 2 minutes per side, then slice in half.

Bone-In Butter Chicken Drumsticks

Drumsticks are one of the cheapest cuts in the meat case, and they make a rich, saucy dinner that kids can pick up and eat. Cooking chicken on the bone gives the gravy more body and flavor. Cut two shallow slashes in each drumstick so the marinade sinks in, then brown them before they simmer. Serve them over basmati rice with warm naan and lime wedges for squeezing. Watching the budget this month? See these cheap chicken drumstick dinners. Would your kids go for drumsticks in sauce?

You will need: 8 chicken drumsticks (about 2 1/2 lb), 1/2 cup plain yogurt, 1 tbsp lemon juice, 2 tsp garam masala, 1 tsp Kashmiri chili powder or sweet paprika, 1 1/2 tsp salt, 1 tbsp oil, 1 batch makhani sauce (see the classic recipe), 1 cup water, cooked basmati rice, naan, lime wedges, cilantro

How to make it: 1. Slash drumsticks, rub with yogurt, lemon juice, spices and salt and marinate 1 hour. 2. Brown in oil in a deep skillet 3 to 4 minutes per side. 3. Pour in the sauce and water. 4. Cover and simmer 30 to 35 minutes, turning once, until they reach 165F. 5. Serve over rice with naan, lime and cilantro.

Makhani Grilled Cheese With Tomato

Saucy chicken, thin slices of ripe tomato and melty cheese pressed between buttery slices of bread make a grilled cheese that is pure comfort. A little extra sauce on the side is perfect for dunking. Chop the chicken small and use a thick sauce so the sandwich does not get soggy. Cook over medium-low heat so the cheese melts before the bread browns too much. For more ideas, see these grilled cheese sandwiches. Would you dip it in extra sauce?

You will need: 8 slices sturdy sandwich bread, 3 tbsp softened butter, 2 cups chopped cooked butter chicken (thick sauce), 2 cups shredded mozzarella or mild cheddar, 1 large tomato (thinly sliced), 1/4 cup chopped cilantro, extra sauce for dipping

How to make it: 1. Butter one side of each bread slice. 2. Place 4 slices butter side down and top with cheese, chicken, tomato, cilantro and more cheese. 3. Top with remaining bread, butter side up. 4. Cook in a skillet or grill pan over medium-low heat 3 to 4 minutes per side until golden and melted. 5. Slice and serve with warm sauce.

Air Fryer Chicken Tikka Bites With Peppers

Yogurt-marinated chicken pieces turn golden and slightly charred in the air fryer, then land on a bed of soft peppers and onions with a squeeze of lemon. They are crispy at the edges and juicy inside, like a lighter, saucier-on-the-side take on butter chicken. Shake the basket halfway and cook in batches so the bites brown instead of steaming. Serve warm makhani sauce for dipping. Want crispier results every time? See these air fryer hacks. Party snack or dinner tonight?

You will need: 1 1/2 lb boneless skinless chicken thighs (bite-size pieces), 1/2 cup plain yogurt, 1 tbsp lemon juice, 2 tsp garam masala, 1 tsp turmeric, 1 tsp Kashmiri chili powder or sweet paprika, 1 tsp salt, 2 tbsp oil, 1 yellow bell pepper (sliced), 1 red bell pepper (sliced), 1 onion (sliced), 1 cup warm makhani sauce, cilantro, lemon wedges

How to make it: 1. Mix chicken with yogurt, lemon juice and spices and marinate 30 minutes (or overnight in the fridge). 2. Heat air fryer to 400F. 3. Toss chicken with 1 tbsp oil and cook in one layer 10 to 12 minutes, shaking halfway, until it reaches 165F. 4. Cook peppers and onion in the remaining oil in a skillet 6 minutes until soft. 5. Pile chicken on the vegetables, top with cilantro and serve with lemon and warm sauce.

Saucy Makhani Chicken Over Basmati Rice

Sometimes the simplest plate is the best one: a mound of fluffy basmati rice topped with saucy chicken and a shower of fresh cilantro. Cook the rice with a bay leaf and a few cardamom pods for a fragrant base, and rinse it first so the grains stay separate. This also makes great meal prep; pack the rice and sauce separately and reheat until hot. Love spiced rice dinners? Try these biryani recipes. Rice or naan with yours?

You will need: 3 cups cooked makhani chicken (see the classic recipe), 1 1/2 cups basmati rice, 2 1/4 cups water, 1 bay leaf, 3 green cardamom pods, 1 tbsp butter, 1/2 tsp salt, 1 cucumber (diced), 1 tbsp lemon juice, cilantro

How to make it: 1. Rinse rice until the water runs clear. 2. Bring water, bay leaf, cardamom, butter and salt to a boil, add rice, cover and cook on low 15 minutes. 3. Rest 10 minutes, then fluff. 4. Warm chicken until it reaches 165F. 5. Spoon rice onto plates, top with chicken and cilantro and serve with cucumber tossed in lemon juice.

Paneer Butter Masala for Meatless Nights

Paneer butter masala is the vegetarian cousin of the classic, with soft cubes of fresh Indian cheese in the same buttery tomato and cream gravy. Blending a handful of cashews into the sauce makes it extra rich. Add the paneer at the very end and simmer just 3 minutes, since it toughens if it cooks too long. Serve with rice and naan. Need more meatless mains? See these vegetarian main dishes. Would anyone at your table miss the chicken?

You will need: 14 oz paneer (cubed), 3 tbsp butter, 1 onion (chopped), 3 garlic cloves (minced), 1 tbsp grated ginger, 1/4 cup raw cashews, 1 can (15 oz) tomato sauce, 1 cup water, 1 1/2 tsp garam masala, 1 tsp Kashmiri chili powder or sweet paprika, 1 tsp salt, 1 tsp sugar, 1/2 cup heavy cream, 1 tsp dried fenugreek leaves, cilantro, rice, naan

How to make it: 1. Soak paneer in hot salted water 10 minutes and drain. 2. Melt butter, cook onion, garlic, ginger and cashews 6 minutes. 3. Add tomato sauce, water, spices, salt and sugar, simmer 10 minutes, then blend smooth. 4. Return to the pan, stir in cream and fenugreek. 5. Add paneer and simmer 3 minutes, then top with cilantro.

Pressure Cooker Butter Chicken

An electric pressure cooker gets dinner on the table in about 30 minutes, and the chicken comes out tender and full of flavor. Cook the aromatics right in the pot, pressure cook with the tomato sauce, then stir in butter and cream at the end. Put the tomato sauce on top of the chicken without stirring to avoid a burn warning. Serve in small bowls with a swirl of cream and cilantro. For more fast pot dinners, see these pressure cooker tricks. How fast does dinner need to be tonight?

You will need: 2 lb boneless chicken thighs (cubed), 2 tbsp butter, 1 onion (chopped), 4 garlic cloves (minced), 1 tbsp grated ginger, 2 tsp garam masala, 1 tsp cumin, 1 tsp turmeric, 1 tsp paprika, 1 tsp salt, 1 can (15 oz) tomato sauce, 1/4 cup water, 2 tbsp butter (to finish), 1/2 cup heavy cream

How to make it: 1. Melt butter on saute mode and cook onion, garlic, ginger and spices 3 minutes. 2. Add water and scrape the bottom, then add chicken and salt. 3. Pour tomato sauce on top without stirring. 4. Cook on high pressure 8 minutes, natural release 10 minutes, and check chicken reaches 165F. 5. Stir in butter and cream on saute for 2 minutes.