Rich, velvety, and loaded with warm spices, this butter chicken recipe brings restaurant-quality Indian curry right to your kitchen. Tender chicken swimming in a creamy tomato sauce, with that gorgeous orange glow and the kind of flavor that makes you close your eyes on the first bite. I first tasted this at a small Indian restaurant years ago, and I've been making my own version ever since, tweaking it until it tastes just like the real deal. The best part? It's surprisingly easy to pull together, and you probably have most of the spices already.
If you're looking for more comforting dinner recipes, this one belongs in your regular rotation alongside other Pork Chop Marinade Recipe or Creamy Potato Soup Recipe weeknight favorites.
Why You will Love This Butter Chicken Recipe !
This authentic butter chicken recipe calls for two rounds of marination and a from-scratch sauce that's worth every minute. The ingredients list looks long, but most of these are pantry spices you'll use again and again in other Indian recipes.
The key is using good quality spices, especially the Kashmiri chili powder, which gives the sauce its beautiful color without too much heat. Fresh tomatoes work beautifully, but you can swap in tomato passata or paste if that's what you have on hand.
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Butter Chicken Recipe Ingredients
Here's everything you need to make this Butter Chicken Recipe from scratch.
See Recipe Card Below This Post For Ingredient Quantities
First Marination:
Boneless chicken: Cut into 1-inch pieces so they cook evenly and soak up all the marinade flavors. Chicken thighs work wonderfully here for extra juiciness.
Kashmiri red chili powder: Gives the dish its signature red-orange color with mild heat. Paprika works as a substitute if you can't find it.
Salt: Seasons the chicken and helps draw out moisture during the first marination.
Lemon juice: Tenderizes the chicken and adds a subtle brightness that balances the rich sauce.
Second Marination:
Greek yogurt: Creates a thick, creamy coating that keeps the chicken moist. Hung curd or thick yogurt works best so the marinade doesn't get too watery.
Ginger garlic paste: Brings warmth and depth to the marinade. Fresh grated ginger and garlic work just as well.
Turmeric: Adds earthy flavor and a golden color to the chicken, though it's optional.
Garam masala: This warming spice blend is essential for authentic Indian flavor. Adjust the amount based on how much spice you like.
Cumin powder: Adds a subtle earthy note that deepens the overall flavor profile.
Coriander powder: Brings a light, citrusy warmth to the marinade.
Kasuri methi: Dried fenugreek leaves add that distinctive restaurant-style flavor that's hard to replicate with anything else.
Oil: Helps the marinade coat the chicken evenly and prevents sticking when you grill it.
For the Sauce:
Butter or ghee: The star of butter chicken sauce. Use real butter for the richest, most authentic flavor.
Cinnamon, cardamom, and cloves: These whole spices infuse the sauce with warmth and complexity. Remove them before serving.
Onions: Optional but recommended, they cut down the acidity from the tomatoes and add natural sweetness to the sauce.
Fresh tomatoes: Form the base of this creamy tomato sauce. You can use passata or tomato paste as shortcuts.
Ginger garlic paste: Builds the aromatic foundation of the sauce along with the whole spices.
Green chilies: Add a gentle kick of heat. Deseed them if you want a milder curry.
Cashews: Soaked and blended, they create the signature creamy texture without needing tons of cream. Substitute with extra heavy cream if needed.
Water: Used for blending the sauce and adjusting consistency.
Kashmiri chili powder: Colors the sauce a beautiful red-orange and adds mild warmth. Use less for a kid-friendly version.
Garam masala: Layered in at different stages for maximum flavor depth.
Coriander powder: Adds herbal, citrusy notes to balance the richness.
Cumin powder: Brings earthy warmth to the sauce base.
Salt: Essential for bringing out all the other flavors in the dish.
Sugar: Balances the acidity from the tomatoes and rounds out the flavors perfectly.
Kasuri methi: Stirred in at the end for that authentic butter chicken flavor you can't get any other way.
Hot water: Thins the sauce to your preferred consistency. The sauce thickens as it simmers, so don't skip this.
Heavy cream: Stirred in at the very end for incredible richness and that signature creamy texture.
Coriander leaves: Fresh cilantro for a bright, herby garnish that cuts through the richness.
how to make Butter Chicken Recipe
This step-by-step guide walks you through the double marination, the silky sauce, and bringing everything together for the best butter chicken you've ever made.
- First marination: Toss the chicken pieces with lemon juice, Kashmiri chili powder, and salt in a bowl. Cover and let it rest for 20 minutes so the lemon can start tenderizing the meat. Then add the Greek yogurt, kasuri methi, oil, turmeric, ginger garlic paste, coriander powder, cumin powder, and garam masala.
- Second marination: Mix everything together until the chicken is well coated. Cover the bowl and refrigerate for at least 30 minutes, but overnight marination gives you the most tender, flavorful results.
- Sauté the onions (optional): If you're using onions, heat 1 tablespoon oil in a pan and cook the sliced onions until they turn lightly golden, about 7 minutes. Let them cool down completely before the next step.
- Blend the sauce base: Add the fresh tomatoes, sautéed onions, soaked cashews, and water to your blender. Blend until completely smooth and creamy. If you want an extra silky texture, you can blend the cashews separately with a bit of water first.
- Start the sauce: Take the marinated chicken out of the refrigerator about 30 minutes before cooking so it comes closer to room temperature. Melt the butter in a pan over medium heat and add the whole spices like cinnamon, cloves, and cardamoms. When they start to sizzle and smell fragrant, stir in the ginger garlic paste and green chilies. Fry on low heat for 1 to 2 minutes until everything smells amazing.
- Add the spice powders: Turn off the heat and quickly stir in the red chili powder, garam masala, cumin powder, and coriander powder. This keeps them from burning while they bloom in the warm butter.
- Cook the tomato base: Stir in your blended tomato-cashew puree. If it's not perfectly smooth, you can strain it through a fine mesh sieve as you add it to the pan. Mix everything well and turn the heat to medium-high. Bring it to a boil, then reduce the heat and let it simmer until the puree thickens up and you start to see little traces of fat appearing on top. Stir occasionally to prevent sticking.
- Finish the sauce: Pour in the hot water and let the sauce simmer for 10 minutes until it thickens to a gravy consistency. You should see the sauce darken slightly and the fat separating on top. Fish out and discard the whole spices before moving to the next step.
- Grill the chicken: Heat 1 tablespoon butter or ghee in a griddle or large pan over medium heat. Add the marinated chicken pieces, making sure they're spaced apart so they sear instead of steam. Fry for 2 minutes on one side, then flip and cook until the chicken is just cooked through and all the marinade has dried up and formed a light crust. Work in 2 to 3 batches depending on your pan size.
- Combine everything: Add all the grilled chicken to the butter chicken gravy. If the sauce looks too thick, pour in about ½ cup hot water to thin it out. Cover the pan and simmer for 5 to 7 minutes until the chicken is tender and has soaked up some of that delicious sauce.
- Final touches: Stir in the salt, sugar, and kasuri methi. Give it a taste and add more garam masala if you want extra warmth, or another tablespoon of butter for even more richness. Turn off the heat and gently stir in the heavy cream so it doesn't curdle.
- Garnish and serve: Sprinkle chopped coriander leaves over the top and drizzle a little extra cream for that restaurant-style presentation. Serve hot with turmeric rice, basmati rice, or warm naan for scooping.
Swaps and Substitutions
Can't find an ingredient? Here are some easy swaps that won't compromise the flavor of your chicken makhani.
Cashews: If you don't have cashews or prefer not to use them, substitute with ¼ to ⅓ cup extra heavy cream. The sauce won't be quite as thick naturally, but it'll still be delicious and creamy.
Kashmiri chili powder: Regular paprika gives you the color without much heat. For a spicier version, use cayenne pepper but cut the amount in half.
Kasuri methi: Dried fenugreek leaves are pretty unique, but in a pinch, you can use a tiny bit of maple syrup (about ½ teaspoon) to mimic the slightly sweet, earthy flavor. It's not the same, but it works.
Greek yogurt: Regular plain yogurt works fine. If it's thin, strain it through cheesecloth for 30 minutes to thicken it up, or use sour cream instead.
Fresh tomatoes: Swap with 1 cup tomato passata or ⅓ cup double concentrate tomato paste. Passata is smoother, while paste is more concentrated, so adjust your water accordingly.
Heavy cream: Coconut cream works for a dairy-free version, though it'll add a subtle coconut flavor. Half-and-half works in a pinch but won't be quite as rich.
Butter: Ghee is traditional and adds a nutty richness. For a dairy-free version, use olive oil or coconut oil, though you'll lose some of that classic buttery flavor.
Chicken thighs vs. breasts: Either works beautifully. Thighs stay juicier and more tender, while breasts are leaner. Just keep the pieces about 1 inch so they cook evenly.s is also a great idea to link out to another blogger with a similar recipe that fits a different diet.
Equipment For Butter Chicken Recipe
You don't need any fancy equipment to make this Buffalo Chicken Dip and delicious Indian curry, just a few basic kitchen tools.
A good blender is essential for getting that silky smooth sauce. An immersion blender works too, but a regular blender gives you the best texture. A griddle or large pan is perfect for grilling the marinated chicken in batches without crowding. You'll also need a medium to large saucepan for building the sauce.
Basic measuring spoons and cups keep your spice quantities accurate, especially important when you're working with bold flavors like garam masala and chili powder. A knife and cutting board are necessary for prepping the chicken and chopping aromatics. Finally, have a nice serving dish ready for presenting your finished butter chicken with all its garnishes.
Storage and Reheating Tips
Butter Chicken Recipe actually tastes even better the next day after all the flavors have had time to meld together.
Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce might thicken up as it sits, so add a splash of water or cream when reheating. Warm it gently on the stovetop over low heat, stirring occasionally, or microwave in 1-minute intervals, stirring between each.
You can freeze butter chicken for up to 3 months. Let it cool completely, then transfer to freezer-safe containers, leaving a bit of room at the top for expansion. Thaw overnight in the refrigerator before reheating. The texture of the sauce holds up beautifully in the freezer, making this perfect for meal prep.
If you're planning to freeze it, I'd suggest holding back on adding all the cream. Add half now, then stir in the rest when you reheat it so the sauce stays silky and doesn't separate.
Expert Tips
Here's what I've learned from making this recipe dozens of times.
Don't skip the marination. That overnight rest makes a huge difference in how tender and flavorful the chicken turns out. If you're really short on time, at least give it 30 minutes, but longer is always better.
Bloom your spices carefully. When you add the chili powder, garam masala, and other ground spices to the pan, turn off the heat first. This prevents them from burning and turning bitter, which can ruin the whole sauce.
Adjust the consistency to your liking. Indian butter chicken sauce should coat the back of a spoon but still be pourable. Add hot water gradually until it's just right, keeping in mind it'll thicken slightly as it sits.
FAQ
Boneless chicken marinated in yogurt and spices, simmered in a tomato-cream sauce with butter, cashews, garam masala, and kasuri methi. Ryan says the double marination is the real secret.
Double marination and simmering the sauce until fat separates on top. Bloom your spices in butter, but add the powdered ones off the heat so they don't burn.
It tenderizes the chicken and helps the marinade stick. Mom always said thick Greek yogurt is what separates okay chicken from restaurant-quality results.
The layered spices (garam masala, kasuri methi, whole spices), butter, cream, and that slightly charred grilled chicken. Every element adds depth to create that complex taste you crave.
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Butter Chicken Recipe
Ingredients
Method
- Marinate the chicken with lemon juice, chili powder, and salt. Let it rest for 20 minutes.
- Add Greek yogurt, kasuri methi, oil, turmeric, ginger garlic paste, coriander powder, cumin powder, and garam masala to the chicken. Mix well and refrigerate for a minimum of 30 minutes, or overnight for the best results.
- Optional – If using onions, sauté in 1 tablespoon oil until golden for 7 minutes. Allow to cool.
- Blend tomatoes, sautéed onions, cashews, and water to a smooth puree.
- Remove chicken from the refrigerator to bring it close to room temperature.
- Melt butter in a pan and add the whole spices – cinnamon, cloves, and cardamoms.
- When the spices start to sizzle, stir in the ginger garlic paste and green chilies. Cook on low heat for 1-2 minutes until fragrant, without burning.
- Turn off the heat and stir in red chili powder, garam masala, cumin, and coriander powder.
- Add the tomato-cashew puree to the pan. If the puree is not smooth, strain it. Stir and partially cover. Bring to a boil, then reduce the heat to low or medium and cook until thickened, stirring occasionally.
- Add hot water and simmer for 10 minutes, until the sauce thickens and the oil separates from the gravy. Discard the whole spices.
- In a griddle or pan, heat 1 tablespoon of butter or ghee and cook the chicken pieces in batches, frying for 2 minutes per side. Ensure they don’t overcook – they should still be slightly underdone.
- Add the chicken to the sauce and pour in additional hot water (about ½ cup) if the sauce is too thick. Cover and simmer for 5-7 minutes until tender.
- Stir in salt, sugar, and kasuri methi. Taste and adjust seasoning, adding more garam masala or butter if desired.
- Turn off the heat and stir in the heavy cream. Garnish with chopped coriander leaves and extra cream.
- Serve with turmeric rice, steamed basmati rice, butter naan, or cumin rice.
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