This Butter Chicken recipe delivers a creamy, spiced tomato sauce with tender marinated chicken that clings perfectly to naan. It’s a restaurant favorite made achievable through gentle layering of flavors and a patient simmer. This deeply rewarding version is perfect for family dinners or cozy weeknights.
Looking for Butter Chicken inspiration? You'll love what we have! Explore more Chicken Recipes recipes or discover our Chicken Thigh Recipes favorites.
Why You’ll Love This Butter Chicken
- Ultimate comfort food: Rich, creamy sauce and tender chicken are soul-satisfying.
- Complex, not complicated: Layered marinade, gravy, and spices create deep aromatic flavor.
- Incredibly versatile: Serve with rice, naan, or vegetables; leftovers improve overnight.
- Incredible aroma: Toasting spices and simmering tomatoes make the cooking experience joyful.
Ingredients & Tools
For the Marinade:
- 500 g boneless, skinless chicken thighs, cut into bite-sized pieces
- 150 g plain Greek yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp Kashmiri red chili powder (for color, not intense heat)
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1 tbsp lemon juice
- 1 tsp salt
For the Sauce:
- 2 tbsp ghee or unsalted butter
- 1 large onion, finely chopped
- 1 tbsp ginger-garlic paste
- 400 g canned crushed tomatoes
- 1 tsp Kashmiri red chili powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp turmeric powder
To Finish:
- 60 ml heavy cream (double cream)
- 2 tbsp unsalted butter, cubed
- 1 tsp dried fenugreek leaves (kasuri methi), crushed
- 1/2 tsp garam masala
- 1 tsp sugar or honey
- Salt to taste
- Fresh coriander for garnish
Tools: A large bowl, a heavy-bottomed pot or Dutch oven, a blender or immersion blender.
Notes: Don’t be intimidated by the list! The marinade does most of the flavor work, and good-quality crushed tomatoes create a smooth, rich base.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 32 g |
| Fat: | 32 g |
| Carbs: | 14 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 15 minutes (plus 2+ hours marinating) | Cook Time: 35 minutes | Total Time: 50 minutes (active)
Before You Start: Tips & Ingredient Notes
- Marinating is non-negotiable. For the most tender, flavorful chicken, you really need at least 2 hours, but overnight is the gold standard. The yogurt and acids work their magic, breaking down the proteins.
- Chicken thighs are your friend. They have more fat than breasts, which means they stay incredibly juicy and won’t dry out during cooking. Trust me on this one.
- Don’t skip the kasuri methi (dried fenugreek leaves). This is the secret weapon! It adds a subtle, almost maple-like aroma that is quintessential to restaurant-style butter chicken. A little goes a long way.
- Kashmiri chili powder is key for color. It provides a vibrant red hue without overwhelming heat. If you can’t find it, use 3/4 tsp paprika and 1/4 tsp cayenne for a similar effect.
- Be patient when cooking your onions. You’re not just softening them; you’re caramelizing them slightly to build a sweet, deep foundation for the sauce. Rushing this step means missing out on a lot of flavor.
How to Make Butter Chicken
Step 1: Marinate the Chicken. In a large bowl, combine the yogurt, 1 tbsp ginger-garlic paste, Kashmiri chili powder, turmeric, 1 tsp garam masala, lemon juice, and salt. Add the chicken pieces and mix thoroughly, ensuring every piece is coated in the vibrant marinade. Cover the bowl and refrigerate for a minimum of 2 hours, or ideally overnight. You’ll notice the marinade clinging to the chicken beautifully.
Step 2: Cook the Aromatics. When you’re ready to cook, heat the ghee or butter in a heavy-bottomed pot over medium heat. Add the finely chopped onion and cook for 8-10 minutes, stirring occasionally, until they are soft, translucent, and just starting to turn golden at the edges. Add the remaining 1 tbsp of ginger-garlic paste and cook for another minute until the raw smell disappears and the mixture becomes fragrant.
Step 3: Build the Tomato Gravy. Add the crushed tomatoes to the pot, along with the coriander powder, cumin powder, turmeric, and the second portion of Kashmiri chili powder. Stir everything together and let it cook for about 10-12 minutes. You’ll see the mixture darken in color and thicken significantly as the tomatoes cook down and the oil starts to separate at the edges. This is a great sign—it means the spices are perfectly cooked.
Step 4: Blend the Sauce. Carefully transfer the cooked tomato and onion mixture to a blender. Let it cool for a few minutes, then blend until completely smooth and silky. Alternatively, you can use an immersion blender directly in the pot. The goal is a perfectly homogenous, vibrant orange-red base sauce.
Step 5: Cook the Chicken. Pour the smooth sauce back into the pot and bring it to a gentle simmer. Now, add the marinated chicken pieces along with any marinade left in the bowl. Stir to combine, then let it simmer uncovered for 15-20 minutes, or until the chicken is cooked through and tender. The sauce will continue to thicken and reduce during this time.
Step 6: The Grand Finale. This is where the magic happens! Turn the heat down to low. Stir in the heavy cream, followed by the cubed butter. The butter will melt slowly, creating a gorgeous, glossy finish. Now, stir in the crushed kasuri methi, the final 1/2 tsp of garam masala, and the sugar or honey. Taste and adjust salt if needed. The sauce should be luxuriously creamy and perfectly balanced between tangy, sweet, and spicy.
Step 7: Garnish and Serve. Turn off the heat. Let the butter chicken rest for 5 minutes—this allows the flavors to meld together beautifully. Garnish generously with fresh coriander leaves. Serve it hot, straight from the pot, and watch it disappear.
Storage & Freshness Guide
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Freeze for up to 3 months in a sealed container.
- Reviving: Reheat gently on the stovetop, adding a splash of water or cream if needed.
Serving Suggestions
Complementary Dishes
- Basmati Rice — The long, fragrant grains are the perfect neutral canvas to soak up every last drop of that incredible sauce. A simple jeera rice (cumin rice) works wonders here.
- Garlic Naan or Roti — You absolutely need something to scoop up the chicken and sauce with. The chewy, slightly charred texture of fresh naan is a match made in heaven.
- A Simple Cucumber Salad — Something cool and crunchy with a bit of lemon juice provides a refreshing contrast to the rich, creamy main dish, balancing the meal perfectly.
Drinks
- A Crisp Indian Lager — The effervescence and mild bitterness of a beer like Kingfisher cuts through the richness of the sauce beautifully, cleansing the palate between bites.
- Mango Lassi — The sweet, creamy, and tangy yogurt drink is a classic pairing that cools the subtle heat from the spices and complements the dish’s flavors.
- Chilled Sauvignon Blanc — A wine with high acidity and citrus notes acts in a similar way to the lager, balancing the creaminess and enhancing the tomato’s brightness.
Something Sweet
- Gulab Jamun — These warm, syrup-soaked milk solids are the traditional finale. Their floral sweetness is the perfect end to a spiced meal.
- Kulfi (Indian Ice Cream) — A cardamom or pistachio kulfi is wonderfully creamy and aromatic, offering a cool, soothing finish that everyone will love.
- Fresh Mango Slices — When they’re in season, nothing beats the simple, sublime sweetness of a ripe mango. It’s light, refreshing, and effortlessly delicious.
Top Mistakes to Avoid
- Mistake: Rushing the onion cooking. If you don’t cook the onions until they are soft and sweet, your sauce base will lack depth and might even have a slightly harsh, raw onion flavor. Patience is key here.
- Mistake: Adding the finishing cream and butter while the heat is too high. High heat can cause the dairy to curdle or split, giving your sauce a grainy texture instead of a silky one. Always reduce the heat to low at the end.
- Mistake: Skipping the kasuri methi. I’ve made this mistake before, thinking it was optional. It’s not! That unique, savory-sweet flavor is a hallmark of authentic butter chicken. Crushing it between your palms before adding releases its full aroma.
- Mistake: Not blending the sauce until completely smooth. A gritty or chunky sauce base really changes the luxurious mouthfeel of the final dish. Take the extra minute to blend it until it’s velvety.
Expert Tips
- Tip: For a smokier flavor, try the “dhungar” method. After the sauce is blended and back in the pot, place a small piece of burning charcoal in a tiny metal bowl (like a foil cup) set directly on top of the curry. Drizzle a teaspoon of ghee over the charcoal, cover the pot immediately, and let it smoke for 5-7 minutes. It adds an incredible, restaurant-style smokiness.
- Tip: Use an immersion blender directly in the pot. It saves you from washing a whole blender pitcher and reduces the risk of burning yourself transferring hot liquid. Just be careful not to scratch your pot!
- Tip: Make it ahead! Butter chicken tastes even better the next day. Let the flavors mingle overnight in the fridge. Gently reheat it on the stovetop over low heat, adding a tiny splash of water or cream if the sauce has thickened too much.
- Tip: For a richer color, add a tiny pinch of beetroot powder. It’s a natural food colorant that will give you that iconic, vibrant red hue without altering the taste. Just a tiny pinch is all you need.
FAQs
Can I use chicken breasts instead of thighs?
You absolutely can, but you need to be more careful with the cooking time. Chicken breasts are leaner and can become dry and tough if overcooked. If using breasts, reduce the simmering time in the sauce to about 10-12 minutes, just until they are cooked through. I still highly recommend thighs for their foolproof juiciness and richer flavor, which stands up better to the robust sauce.
My sauce is too thin. How can I thicken it?
The easiest way is to just let it simmer a bit longer uncovered. The water will evaporate, naturally thickening the sauce. If you’re in a real hurry, you can make a quick slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water and stirring it into the simmering sauce. Let it cook for another 2-3 minutes until thickened. But honestly, a little patience and extra simmering is the best method.
Can I make this dairy-free?
Yes, with a few swaps! Use coconut oil instead of ghee/butter, and a plain, unsweetened dairy-free yogurt for the marinade. For the cream at the end, full-fat coconut milk is your best bet—it provides a similar richness and creaminess. The flavor profile will be slightly different, with a subtle coconut note, but it will still be delicious.
How long will leftovers keep in the fridge?
Stored in an airtight container, your butter chicken will keep beautifully for 3-4 days. In fact, many people argue it tastes even better on day two as the flavors have more time to meld. Reheat gently on the stovetop over low heat, stirring occasionally.
Is this recipe very spicy?
As written, this recipe is mild to medium. Kashmiri chili powder provides more color than intense heat. If you’re sensitive to spice, you can reduce the amount slightly. If you love heat, feel free to add a finely chopped green chili to the onion mixture or a pinch of cayenne pepper with the other spices. It’s very easy to adjust to your personal preference!
Butter Chicken
Make the best homemade Butter Chicken with this easy recipe. Tender chicken in a creamy, spiced tomato sauce. Perfect with naan or rice. Get cooking now!
Ingredients
For the Marinade
-
500 g boneless, skinless chicken thighs (cut into bite-sized pieces)
-
150 g plain Greek yogurt
-
1 tbsp ginger-garlic paste
-
1 tsp Kashmiri red chili powder (for color, not intense heat)
-
1/2 tsp turmeric powder
-
1 tsp garam masala
-
1 tbsp lemon juice
-
1 tsp salt
For the Sauce
-
2 tbsp ghee or unsalted butter
-
1 large onion (finely chopped)
-
1 tbsp ginger-garlic paste
-
400 g canned crushed tomatoes
-
1 tsp Kashmiri red chili powder
-
1 tsp coriander powder
-
1/2 tsp cumin powder
-
1/2 tsp turmeric powder
To Finish
-
60 ml heavy cream (double cream)
-
2 tbsp unsalted butter (cubed)
-
1 tsp dried fenugreek leaves (kasuri methi, crushed)
-
1/2 tsp garam masala
-
1 tsp sugar or honey
-
Salt (to taste)
-
Fresh coriander (for garnish)
Instructions
-
In a large bowl, combine the yogurt, 1 tbsp ginger-garlic paste, Kashmiri chili powder, turmeric, 1 tsp garam masala, lemon juice, and salt. Add the chicken pieces and mix thoroughly, ensuring every piece is coated in the vibrant marinade. Cover the bowl and refrigerate for a minimum of 2 hours, or ideally overnight. You'll notice the marinade clinging to the chicken beautifully.01
-
When you're ready to cook, heat the ghee or butter in a heavy-bottomed pot over medium heat. Add the finely chopped onion and cook for 8-10 minutes, stirring occasionally, until they are soft, translucent, and just starting to turn golden at the edges. Add the remaining 1 tbsp of ginger-garlic paste and cook for another minute until the raw smell disappears and the mixture becomes fragrant.02
-
Add the crushed tomatoes to the pot, along with the coriander powder, cumin powder, turmeric, and the second portion of Kashmiri chili powder. Stir everything together and let it cook for about 10-12 minutes. You'll see the mixture darken in color and thicken significantly as the tomatoes cook down and the oil starts to separate at the edges. This is a great sign—it means the spices are perfectly cooked.03
-
Carefully transfer the cooked tomato and onion mixture to a blender. Let it cool for a few minutes, then blend until completely smooth and silky. Alternatively, you can use an immersion blender directly in the pot. The goal is a perfectly homogenous, vibrant orange-red base sauce.04
-
Pour the smooth sauce back into the pot and bring it to a gentle simmer. Now, add the marinated chicken pieces along with any marinade left in the bowl. Stir to combine, then let it simmer uncovered for 15-20 minutes, or until the chicken is cooked through and tender. The sauce will continue to thicken and reduce during this time.05
-
Turn the heat down to low. Stir in the heavy cream, followed by the cubed butter. The butter will melt slowly, creating a gorgeous, glossy finish. Now, stir in the crushed kasuri methi, the final 1/2 tsp of garam masala, and the sugar or honey. Taste and adjust salt if needed. The sauce should be luxuriously creamy and perfectly balanced between tangy, sweet, and spicy.06
-
Turn off the heat. Let the butter chicken rest for 5 minutes—this allows the flavors to meld together beautifully. Garnish generously with fresh coriander leaves. Serve it hot, straight from the pot, and watch it disappear.07
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