This Indian Butter Chicken delivers rich, creamy tomato sauce with tender spiced chicken. It’s surprisingly simple to make at home and rivals your favorite restaurant version. The key is layering spices and finishing with butter for a velvety, luxurious curry.
Craving a delicious Indian Butter Chicken? You've come to the right spot! From Chicken Breast Recipes favorites to amazing Appetizer Recipes recipes, there's something here for everyone.
Why You’ll Love This Indian Butter Chicken
- Restaurant-Quality at Home: Creamy, complex sauce without takeout.
- Incredibly Aromatic & Comforting: Warm spice aroma fills your kitchen.
- Perfectly Balanced Flavors: Tangy, rich, and warmly spiced.
- Surprisingly Simple Process: Easy steps with huge flavor payoff.
Ingredients & Tools
For the Chicken Marinade:
- 500 g boneless, skinless chicken thighs, cut into bite-sized pieces
- 150 g plain Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp grated ginger
- 2 cloves garlic, minced
- 1 tsp Kashmiri red chili powder (or ½ tsp paprika + ½ tsp cayenne for heat)
- 1 tsp garam masala
- ½ tsp turmeric powder
- 1 tsp salt
For the Sauce:
- 2 tbsp butter
- 1 large onion, finely chopped
- 1 tbsp grated ginger
- 3 cloves garlic, minced
- 1 tsp cumin seeds
- 400 g canned crushed tomatoes
- 1 tsp Kashmiri red chili powder
- 1 tsp garam masala
- 1 tsp coriander powder
- ½ tsp turmeric powder
- 120 ml heavy cream (or cashew cream for a dairy-free version)
- 1 tbsp honey or sugar
- 1 tbsp kasuri methi (dried fenugreek leaves), crushed
- Salt to taste
To Finish:
- 2 tbsp cold butter, cubed
- 2 tbsp fresh cilantro, chopped
Tools: A large bowl for marinating, a large skillet or Dutch oven, a blender or immersion blender.
Notes: Don’t be intimidated by the list of spices—they are the soul of this dish. Using chicken thighs is key here, as they stay incredibly juicy and tender through the cooking process. And that kasuri methi? It adds a subtle, almost maple-like bitterness that really makes the sauce sing.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 32 g |
| Fat: | 32 g |
| Carbs: | 15 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 15 minutes (plus 30 minutes to 4 hours marinating) | Cook Time: 30 minutes | Total Time: 45 minutes (plus marinating)
Before You Start: Tips & Ingredient Notes
- Don’t skip the marinating time. This is non-negotiable for the most tender, flavorful chicken. Even 30 minutes helps, but if you can let it go for a few hours (or overnight), the yogurt and spices will work their magic deep into the meat.
- What if I can’t find Kashmiri chili powder? No worries! A mix of sweet paprika and a pinch of cayenne pepper is a great substitute. Kashmiri chili gives a vibrant red color without overwhelming heat, which is what you’re aiming for.
- Why use crushed tomatoes? They provide a better texture and body for the sauce compared to tomato puree or passata. You’ll get a richer, more substantial base that clings to the chicken beautifully.
- The power of kasuri methi (dried fenugreek leaves). If you’ve never used this before, you’re in for a treat. It has a unique, slightly bitter and aromatic flavor that is absolutely signature to restaurant-style butter chicken. Crushing it between your palms before adding it releases its oils and maximizes its flavor.
How to Make Indian Butter Chicken
Step 1: Marinate the Chicken. In a large bowl, combine the Greek yogurt, lemon juice, grated ginger, minced garlic, Kashmiri red chili powder, garam masala, turmeric, and salt. Whisk it all together until it’s a smooth, vibrant paste. Add the cubed chicken thighs and mix thoroughly, making sure every piece is coated in that beautiful marinade. Cover the bowl and pop it in the refrigerator. Let it marinate for at least 30 minutes, but honestly, if you can plan ahead and let it sit for 2-4 hours (or even overnight), the flavor and tenderness will be next-level.
Step 2: Cook the Marinated Chicken. When you’re ready to cook, heat a tablespoon of oil in your large skillet or Dutch oven over medium-high heat. You don’t need to wipe off the marinade—just shake off any excess. Add the chicken pieces in a single layer, being careful not to overcrowd the pan (you might need to do this in two batches). Sear the chicken for about 3-4 minutes per side, until you get a nice golden-brown color. The chicken doesn’t need to be cooked all the way through at this point. Remove it from the pan and set it aside on a plate. You’ll notice the incredible aroma already filling your kitchen.
Step 3: Build the Flavor Base for the Sauce. In the same pan, reduce the heat to medium and melt the 2 tablespoons of butter. Add the cumin seeds and let them sizzle for about 30 seconds until they become fragrant. Then, add the finely chopped onion and cook for 6-8 minutes, stirring occasionally, until they become soft and translucent. Add the remaining grated ginger and minced garlic, and cook for another minute until the raw smell disappears. Your kitchen will smell absolutely heavenly at this point.
Step 4: Create the Spiced Tomato Gravy. Now, add the crushed tomatoes to the pan along with the remaining Kashmiri chili powder, garam masala, coriander powder, and turmeric. Stir everything together and let it simmer for about 8-10 minutes. The mixture will thicken slightly and the oil might start to separate around the edges—this is a good sign! It means the tomatoes are cooked through and the spices have been properly toasted. This step is crucial for developing that deep, rich flavor.
Step 5: Blend the Sauce to Silky Perfection. Carefully transfer the tomato and spice mixture to a blender. Please be cautious as it’s hot! Blend on high until you have a completely smooth, velvety sauce. You can also use an immersion blender directly in the pot for easier cleanup. The goal is a sauce with no texture from the onions—it should be silky and luxurious.
Step 6: Bring It All Together. Pour the smooth sauce back into the pan over low heat. Stir in the heavy cream and the honey or sugar. The honey balances the acidity of the tomatoes beautifully. Now, add the partially cooked chicken pieces and any accumulated juices back into the sauce. Stir in the crushed kasuri methi. Let it all simmer gently for 8-10 minutes, or until the chicken is cooked through and tender.
Step 7: The Final Enriching Touch. Turn off the heat. This is the secret restaurant step! Add the cold, cubed butter and swirl it into the sauce until it melts. This last-minute addition, called “finishing with cold butter,” gives the sauce an incredible glossy sheen and a final layer of richness. Taste and adjust salt if needed. Garnish with fresh cilantro just before serving.
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container for 3–4 days.
- Freezer: Freeze for up to 3 months; thaw in fridge before reheating.
- Reviving: Reheat gently on stovetop; add splash of cream or water if needed.
Serving Suggestions
Complementary Dishes
- Basmati Rice — The long, fragrant grains are the perfect neutral canvas to soak up all that creamy sauce. For an extra touch, cook it with a couple of green cardamom pods and a cinnamon stick.
- Buttery Naan or Roti — There’s nothing better than using a piece of soft, warm flatbread to scoop up every last bit of sauce from your bowl. It’s a quintessential part of the experience.
- A Simple Cucumber Salad — A quick mix of sliced cucumbers, red onion, lemon juice, and a pinch of salt provides a cool, crisp, and refreshing contrast to the rich and creamy curry.
Drinks
- A Crisp Indian Lager — The light, effervescent quality of a beer like Kingfisher cuts through the richness of the dish perfectly and cleanses the palate between bites.
- Mango Lassi — This creamy, sweet, and tangy yogurt-based drink is a classic pairing. Its coolness is a wonderful counterpoint to the warm spices in the butter chicken.
Something Sweet
- Gulab Jamun — These soft, syrup-soaked milk-solid dumplings are a classic Indian dessert that provide a sweet and aromatic finish to your meal.
- Kulfi (Indian Ice Cream) — A dense, cardamom-scented frozen dessert that’s incredibly refreshing and not too sweet, making it the perfect cool-down after a flavorful feast.
Top Mistakes to Avoid
- Mistake: Overcooking the chicken after adding it to the sauce. Since the chicken is already seared, it only needs to simmer gently in the sauce until just cooked through. Boiling it vigorously will make it tough and rubbery. A gentle simmer is your friend.
- Mistake: Skipping the blending step. I know it’s an extra dish to wash, but blending the onion and tomato base is what gives butter chicken its signature silky, restaurant-style texture. An immersion blender makes this super easy.
- Mistake: Adding the cream while the heat is too high. If the sauce is boiling when you add the cream, it can sometimes curdle or separate. Always reduce the heat to low before stirring in the cream to keep it smooth and velvety.
- Mistake: Not tasting and adjusting at the end. The balance of salt, spice, and sweetness is personal. Always taste your sauce right before serving. You might find it needs another pinch of salt, a squeeze of lemon for acidity, or a tiny bit more honey to round it out.
Expert Tips
- Tip: For a smokier flavor, try the “dhungar” method. This is a classic restaurant technique. Once your finished butter chicken is in the serving bowl, place a small piece of burning charcoal in a tiny metal bowl (like a small steel katori). Place it on top of the curry, drizzle a teaspoon of ghee or oil over the charcoal, and immediately cover the bowl with a lid for 5-10 minutes. It will infuse an incredible smoky aroma.
- Tip: Make it ahead for even better flavor. Like many curries, butter chicken often tastes even better the next day after the flavors have had more time to meld. Gently reheat it on the stovetop over low heat.
- Tip: How to adjust the consistency. If your sauce thickens too much upon standing or reheating, simply thin it out with a splash of water or cream. If it’s too thin, let it simmer uncovered for a few more minutes to reduce.
- Tip: For a dairy-free version, don’t despair. Use coconut cream instead of heavy cream and a vegan butter or coconut oil to finish. The flavor profile will be slightly different but still absolutely delicious and creamy.
FAQs
Can I use chicken breasts instead of thighs?
You can, but I really recommend thighs for this recipe. Chicken breasts are much leaner and have a tendency to dry out and become tough if even slightly overcooked. Thighs are more forgiving and stay incredibly juicy and tender, which is ideal for a simmered curry like this. If you must use breasts, cut them into chunks and reduce the final simmering time in the sauce to just 5-6 minutes, or until just cooked through.
How long does leftover butter chicken last in the fridge?
Stored in an airtight container, your butter chicken will keep beautifully for 3-4 days in the refrigerator. In fact, many people think it tastes even better on the second day as the flavors continue to develop! Reheat it gently on the stovetop over low heat, adding a tiny splash of water or cream if the sauce has thickened too much.
My sauce is too spicy! How can I fix it?
Don’t worry, this is an easy fix! The best way to tame the heat is to add more fat and a touch of sweetness. Stir in an extra tablespoon or two of heavy cream and a little more honey or sugar. Taste and adjust until it reaches your preferred level of spice. The cream will mellow it out and add more richness.
Can I freeze butter chicken?
Yes, you can! Let it cool completely, then transfer it to a freezer-safe container. It will keep for up to 3 months. The texture of the cream-based sauce might change slightly upon thawing—it can sometimes separate a bit. To fix this, thaw it overnight in the fridge and then reheat it very gently on the stovetop, whisking constantly as it warms up to re-emulsify the sauce.
What’s the difference between Butter Chicken and Chicken Tikka Masala?
This is a great question! They look similar but have different origins and flavor profiles. Butter Chicken (Murgh Makhani) is a North Indian dish where the chicken is traditionally marinated and cooked in a tandoor before being added to the mild, creamy, buttery tomato sauce. Chicken Tikka Masala is believed to have been created in the UK and typically has a brighter, tangier, and often spicier tomato-based sauce. Butter Chicken is generally richer and milder.
Indian Butter Chicken
Make the best Indian Butter Chicken at home with this easy recipe. Creamy, rich, and perfectly spiced—it's better than takeout. Get the step-by-step guide now!
Ingredients
For the Chicken Marinade
-
500 g boneless, skinless chicken thighs (cut into bite-sized pieces)
-
150 g plain Greek yogurt
-
1 tbsp lemon juice
-
1 tbsp grated ginger
-
2 cloves garlic (minced)
-
1 tsp Kashmiri red chili powder (or ½ tsp paprika + ½ tsp cayenne for heat)
-
1 tsp garam masala
-
0.5 tsp turmeric powder
-
1 tsp salt
For the Sauce
-
2 tbsp butter
-
1 large onion (finely chopped)
-
1 tbsp grated ginger
-
3 cloves garlic (minced)
-
1 tsp cumin seeds
-
400 g canned crushed tomatoes
-
1 tsp Kashmiri red chili powder
-
1 tsp garam masala
-
1 tsp coriander powder
-
0.5 tsp turmeric powder
-
120 ml heavy cream (or cashew cream for a dairy-free version)
-
1 tbsp honey or sugar
-
1 tbsp kasuri methi (dried fenugreek leaves, crushed)
-
Salt (to taste)
To Finish
-
2 tbsp cold butter (cubed)
-
2 tbsp fresh cilantro (chopped)
Instructions
-
In a large bowl, combine the Greek yogurt, lemon juice, grated ginger, minced garlic, Kashmiri red chili powder, garam masala, turmeric, and salt. Whisk it all together until it’s a smooth, vibrant paste. Add the cubed chicken thighs and mix thoroughly, making sure every piece is coated in that beautiful marinade. Cover the bowl and pop it in the refrigerator. Let it marinate for at least 30 minutes, but honestly, if you can plan ahead and let it sit for 2–4 hours (or even overnight), the flavor and tenderness will be next-level.01
-
When you’re ready to cook, heat a tablespoon of oil in your large skillet or Dutch oven over medium-high heat. You don’t need to wipe off the marinade—just shake off any excess. Add the chicken pieces in a single layer, being careful not to overcrowd the pan (you might need to do this in two batches). Sear the chicken for about 3–4 minutes per side, until you get a nice golden-brown color. The chicken doesn’t need to be cooked all the way through at this point. Remove it from the pan and set it aside on a plate. You’ll notice the incredible aroma already filling your kitchen.02
-
In the same pan, reduce the heat to medium and melt the 2 tablespoons of butter. Add the cumin seeds and let them sizzle for about 30 seconds until they become fragrant. Then, add the finely chopped onion and cook for 6–8 minutes, stirring occasionally, until they become soft and translucent. Add the remaining grated ginger and minced garlic, and cook for another minute until the raw smell disappears. Your kitchen will smell absolutely heavenly at this point.03
-
Now, add the crushed tomatoes to the pan along with the remaining Kashmiri chili powder, garam masala, coriander powder, and turmeric. Stir everything together and let it simmer for about 8–10 minutes. The mixture will thicken slightly and the oil might start to separate around the edges—this is a good sign! It means the tomatoes are cooked through and the spices have been properly toasted. This step is crucial for developing that deep, rich flavor.04
-
Carefully transfer the tomato and spice mixture to a blender. Please be cautious as it’s hot! Blend on high until you have a completely smooth, velvety sauce. You can also use an immersion blender directly in the pot for easier cleanup. The goal is a sauce with no texture from the onions—it should be silky and luxurious.05
-
Pour the smooth sauce back into the pan over low heat. Stir in the heavy cream and the honey or sugar. The honey balances the acidity of the tomatoes beautifully. Now, add the partially cooked chicken pieces and any accumulated juices back into the sauce. Stir in the crushed kasuri methi. Let it all simmer gently for 8–10 minutes, or until the chicken is cooked through and tender.06
-
Turn off the heat. This is the secret restaurant step! Add the cold, cubed butter and swirl it into the sauce until it melts. This last-minute addition, called "finishing with cold butter," gives the sauce an incredible glossy sheen and a final layer of richness. Taste and adjust salt if needed. Garnish with fresh cilantro just before serving.07
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