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Costco Butter Chicken

Rich, creamy butter chicken made with Costco chicken breasts and Kirkland crushed tomatoes — a 45-minute weeknight curry that tastes like it took all day.

Prep Time
15 min
Cook Time
35 min
Servings
6
Cost / Serving
$5.00

Quick Answer

Marinate Kirkland chicken in yogurt and spices, sear, then simmer in butter, crushed tomatoes, garam masala, and cream for 25 minutes. Serve with warm Stonefire naan from Costco. Ready in 50 minutes; six servings.

Butter chicken (murgh makhani) is one of the most popular Indian dishes in the world, and it's surprisingly approachable at home with Costco ingredients. This recipe uses Kirkland boneless chicken breasts, canned crushed tomatoes, heavy cream, and a spice blend that builds the essential flavor in one pan. Serve with Stonefire naan from Costco and dinner is a full restaurant experience.

Instructions

  1. 1

    Season chicken pieces with 1 teaspoon salt and ½ teaspoon garam masala.

  2. 2

    Heat oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear chicken in batches for 2–3 minutes per side until golden — don't cook through. Remove and set aside.

  3. 3

    Melt remaining 3 tablespoons butter in the same pan. Add onion and cook 5–6 minutes until soft and golden.

  4. 4

    Add garlic and ginger. Cook 2 minutes until fragrant. Add remaining garam masala, cumin, coriander, paprika, turmeric, and cayenne. Cook spices for 1 minute, stirring constantly.

  5. 5

    Add crushed tomatoes and remaining salt. Simmer 10 minutes, stirring occasionally, until the sauce darkens and thickens.

  6. 6

    Use an immersion blender to blend the sauce smooth in the pan. Or transfer to a blender, blend, and return to the pan.

  7. 7

    Reduce heat to medium-low. Stir in heavy cream. Add seared chicken and any juices. Simmer gently 10–12 minutes until chicken is cooked through. Serve with naan and garnish with cilantro.

Frequently Asked Questions

What makes butter chicken different from tikka masala?+
Both are rich tomato-cream curries, but butter chicken (murgh makhani) typically has a slightly sweeter, more buttery sauce and milder spice profile. Chicken tikka masala is tangier, smokier (from tandoor-marinated chicken), and usually spicier. The spice blends differ, but the cooking technique is similar.
Can I use Costco chicken thighs instead of chicken breasts for butter chicken?+
Yes — boneless chicken thighs are actually better for butter chicken because the higher fat content keeps them moist during the simmer. They also absorb the sauce more readily than lean breast meat. Use the same quantity and cut into 1.5-inch pieces.
Can I make butter chicken dairy-free?+
Yes. Substitute the butter with coconut oil and the heavy cream with full-fat coconut cream. The sauce takes on a slight coconut note that works well with the spices. Use the same quantities — full-fat coconut cream is the right consistency for this sauce.
How do I make butter chicken less spicy?+
Reduce or omit the cayenne pepper entirely — it's the primary heat source. Garam masala, cumin, and coriander are aromatic rather than hot. Extra heavy cream also mellows the heat. For a very mild version, skip cayenne and add a teaspoon of sugar to balance the tomato acidity.
Can I freeze butter chicken?+
Yes — butter chicken freezes very well for up to 3 months. Let it cool completely before freezing in airtight containers or zip-lock bags. Thaw overnight in the fridge and reheat gently over medium-low heat, adding a splash of cream or broth if the sauce has thickened too much.

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