Making butter chicken at home seemed impossible until I figured out the real trick. For years, I'd order it from our local Indian restaurant, convinced I could never recreate that velvety, spiced tomato sauce. Then a friend from Mumbai shared her family's method, and everything changed. Turns out, you don't need a tandoor oven or hard-to-find ingredients - just the right technique and a few key spices that build layers of flavor.
Why You'll Love This Butter Chicken Recipe
I've tested this recipe through dozens of dinner parties and regular weeknight meals. Here's why it's become our family's most-requested dish: The sauce is incredibly rich and creamy without being heavy, and the spices create warmth without setting your mouth on fire. Oliver actually loves this curry, which surprised me since he usually picks at anything with sauce. You can adjust the heat level easily, making it mild for kids or spicier for adults. The chicken stays tender and juicy, never dry or rubbery like some curry recipes.
Most of the ingredients are things you probably already have, and the ones you don't - like garam masala and fenugreek leaves - are worth buying because they last forever and work in tons of other dishes. You can make the sauce ahead and just add the chicken when you're ready to eat. It reheats beautifully, so leftovers are actually exciting instead of sad desk lunch material. Plus, making butter chicken at home costs a fraction of restaurant prices, and you end up with enough for several meals.
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Ingredients For Butter Chicken
For the Chicken Marinade:
- Boneless chicken thighs or breasts
- Plain yogurt
- Lemon juice
- Ginger garlic paste
- Garam masala
- Turmeric powder
- Red chili powder
- Salt
For the Butter Chicken Sauce:
- Butter
- Onions
- Tomato puree or crushed tomatoes
- Heavy cream
- Ginger garlic paste
- Kasuri methi
- Garam masala
- Cumin
- Coriander powder
- Sugar
Finishing Touches:
- Fresh cilantro
- Extra cream for swirling
- Kasuri methi for garnish
See recipe card for quantities.
Step by Step Method
Marinate the Chicken
- Cut chicken into bite-sized pieces for even cooking
- Mix yogurt with ginger garlic paste, spices, and lemon juice in a bowl
- Add chicken pieces and coat completely with marinade
- Cover and refrigerate for minimum 2 hours, up to overnight
- Longer marinating time means more tender and flavorful chicken
- Bring to room temperature 30 minutes before cooking
Cook the Marinated Chicken
- Heat oil in a large skillet over medium-high heat
- Add marinated chicken pieces in a single layer without crowding
- Cook for 3-4 minutes per side until lightly charred but not fully cooked
- Remove chicken and set aside on a plate
- Don't worry if chicken is slightly pink inside - it finishes cooking in the sauce
- Reserve any marinade left in the bowl
Make the Rich Tomato Base
- In same pan, melt butter over medium heat
- Add finely chopped onions and cook until soft and golden, about 8-10 minutes
- Stir in ginger garlic paste and cook 1-2 minutes until fragrant
- Add tomato puree, cumin, coriander, turmeric, and chili powder
- Cook sauce for 10-15 minutes, stirring often, until oil separates from tomatoes
- Sauce should be thick and deep red in color
Blend and Finish the Sauce
- Let tomato mixture cool slightly then blend until completely smooth
- Pour blended sauce back into pan over medium-low heat
- Stir in garam masala and crushed kasuri methi between your palms
- Add heavy cream and mix until sauce is silky and orange-colored
- Taste and add sugar if sauce is too tangy
- Season with salt to taste
Combine and Simmer
- Add cooked chicken pieces to the butter chicken sauce
- Stir gently to coat all pieces in gravy
- Simmer on low heat for 8-10 minutes until chicken is cooked through
- Sauce should be thick enough to coat the back of a spoon
- Add extra cream or water if sauce gets too thick
- Finish with a pat of butter on top for extra richness
Garnish and Serve
- Sprinkle fresh cilantro over the top
- Drizzle with a swirl of heavy cream for presentation
- Crush more kasuri methi on top if you have it
- Serve hot with naan, basmati rice, or both
- Pass extra naan for soaking up all that delicious sauce
Storing Your Butter Chicken
From making big batches for meal prep, here's what works:
Best When Fresh
- Serve immediately for the silkiest sauce texture
- Fresh butter chicken has the brightest spice flavors
- Cream stays perfectly incorporated when just made
- Chicken is most tender right after cooking
Refrigerator Storage
- Cool completely before transferring to airtight container
- Store for up to 4 days in the fridge
- Sauce may thicken when cold - this is normal
- Reheat gently on stovetop over low heat, stirring often
- Add splash of cream or water when reheating to loosen sauce
Make Ahead Strategy
- Make sauce up to 2 days ahead and refrigerate
- Marinate chicken separately up to 24 hours
- Cook chicken and combine with sauce day of serving
- Flavors actually improve overnight in the fridge
- Saves time on busy dinner nights
Long Term Freezer Storage
- Freeze butter chicken in portions for up to 3 months
- Use freezer-safe containers leaving 1 inch headspace
- Label with date and contents clearly
- Thaw overnight in refrigerator before reheating
- Reheat slowly on stovetop, stirring frequently
- May need to add extra cream after thawing to restore silkiness
Equipment For Butter Chicken
- Thick bottom prevents burning the delicate sauce
- High sides contain splatter when cooking chicken
- Even heat distribution keeps spices from scorching
- 12-inch size handles family portions without crowding
- Cast iron or stainless steel work best for high heat searing
Butter Chicken Variations
Slow Cooker Butter Chicken
- Brown chicken and cook onion-tomato base on stovetop first
- Transfer everything to slow cooker with spices
- Cook on low for 4-6 hours until chicken is fall-apart tender
- Stir in cream during last 30 minutes
- Great for busy days when you want dinner ready when you get home
Instant Pot Butter Chicken
- Use sauté function to cook onion-tomato base
- Add marinated chicken and pressure cook 10 minutes
- Natural release for 5 minutes then quick release
- Stir in cream and simmer on sauté mode to thicken
- Done in under 30 minutes total including prep time
Extra Spicy Butter Chicken
- Double the red chili powder in marinade and sauce
- Add sliced green chilies to the tomato base
- Include black pepper for extra heat
- Finish with red chili flakes on top
- Perfect for those who love serious heat
Butter Chicken with Vegetables
- Add bell peppers and mushrooms when cooking chicken
- Stir in peas during last 5 minutes of cooking
- Include cauliflower florets for extra bulk
- Makes the dish stretch further and adds nutrition
- Kids barely notice the hidden vegetables
Substitutions
Protein Options:
- Chicken thighs → Chicken breasts (watch cooking time)
- Chicken → Paneer cubes for vegetarian version
- Boneless → Bone-in pieces (add 10 minutes cooking)
- Chicken → Tofu for vegan with coconut cream
Dairy Alternatives:
- Heavy cream → Coconut cream for dairy-free
- Yogurt marinade → Coconut yogurt
- Butter → Ghee for traditional flavor
- Regular cream → Cashew cream for richness
Heat Level Adjustments:
- Red chili powder → Paprika for mild version
- Mild → Add cayenne for extra heat
- Spicy → Skip chili entirely for kids
- Regular → Green chilies for fresh heat
Sauce Modifications:
- Tomato puree → Fresh tomatoes blended
- Canned tomatoes → Tomato passata
- Heavy sauce → Add chicken broth to thin
- Cream-based → Use less cream for lighter version
Top Tip
- One night I was rushing to get butter chicken on the table because Oliver had a school project due. In my hurry, I accidentally dumped way too much sugar into the sauce - probably a full tablespoon instead of the teaspoon I meant to add. I tasted it and panicked because it was noticeably sweeter than usual.
- Oliver took one bite and his eyes got huge. "Mom, this is the BEST butter chicken you've ever made!" Turns out, that extra sweetness balanced the tomatoes and spices in a way I'd never noticed before. The sauce tasted richer and more complex, almost like the fancy restaurant version we'd had in the city.
- Now I deliberately add a bit more sugar than most recipes call for - about 2 teaspoons instead of 1. We also discovered that adding a small squeeze of honey at the very end gives the sauce this glossy shine and subtle depth. Oliver calls it his "happy accident spice," and honestly, I'm glad he made me taste it before I threw the whole batch out. Sometimes the best cooking lessons come from mistakes.
FAQ
What are the ingredients in butter chicken?
The main butter chicken ingredients include marinated chicken, tomato puree, heavy cream, butter, yogurt, and key spices like garam masala, kasuri methi (fenugreek leaves), turmeric, and cumin. Ginger garlic paste adds depth while sugar balances the tomato acidity. Quality ingredients make a big difference in the final flavor.
What's the secret to really flavorful butter chicken?
The real secret is cooking the tomato-onion base until the oil separates from the mixture, usually 10-15 minutes. This concentrates flavors and removes raw tomato taste. Marinating chicken overnight, using kasuri methi, and finishing with extra butter creates that restaurant-style richness you're after.
What are common mistakes when making butter chicken?
The biggest mistakes are not marinating long enough, rushing the tomato base, and adding cream too early which can curdle. Other issues include overcooking the chicken making it tough, not blending the sauce smooth enough, and skipping the kasuri methi which adds that signature flavor.
What makes good butter chicken?
Good butter chicken has tender marinated chicken in a silky, smooth sauce that's rich but not heavy. The spices should be balanced - flavorful without being too hot. The sauce needs enough body to coat the chicken and naan bread. Fresh kasuri methi and proper marinating time separate okay butter chicken from great.
Restaurant-Quality Curry at Home!
Now you have everything you need to make butter chicken that tastes like it came from your favorite Indian restaurant - from the overnight marinade to Oliver's extra-sweet discovery. This dish proves you don't need fancy equipment or years of experience to make something truly special.
Craving more easy comfort dinners? Try our Best Hobo Casserole Ground Beef Recipe that feeds the whole family on a budget. Need something sweet after dinner? Our Outrageous Snickers Brownies is the perfect dessert. For another creamy weeknight favorite, check out our Easy Creamy Smothered Chicken and Rice that's just as comforting!
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Pairing
These are my favorite dishes to serve with Butter Chicken
Butter Chicken
Equipment
- 1 Large heavy-bottomed skillet or sauté pan (For cooking chicken and sauce evenly)
- 1 Mixing bowl (For marinating chicken)
- 1 Blender or immersion blender (To puree sauce until silky smooth)
- 1 Spatula or wooden spoon (For stirring sauce)
- 1 Airtight container (For storing leftovers or freezing)
Ingredients
For the Chicken Marinade
- 1.5 lb Boneless chicken thighs or breasts - Cut into bite-sized pieces
- ½ cup Plain yogurt - For tenderizing and flavor
- 1 tablespoon Lemon juice - Adds tang
- 1 tablespoon Ginger garlic paste - Or 1 teaspoon each minced ginger and garlic
- 1 teaspoon Garam masala - Adds warmth
- ½ teaspoon Turmeric powder - For color and earthiness
- 1 teaspoon Red chili powder - Adjust to taste
- 1 teaspoon Salt - Or to taste
For the Butter Chicken Sauce
- 3 tablespoon Butter - Unsalted preferred
- 1 cup Onion - Finely chopped
- 1.5 cups Tomato puree or crushed tomatoes - Smooth or chunky
- 1 tablespoon Ginger garlic paste - For flavor depth
- 1 teaspoon Cumin powder - Ground
- 1 teaspoon Coriander powder
- ½ teaspoon Turmeric powder
- 1 teaspoon Red chili powder - Optional for spice
- 1 teaspoon Garam masala - For richness
- 1 teaspoon Kasuri methi - Crushed between palms
- ¾ cup Heavy cream - Can use coconut cream for dairy-free
- 1-2 teaspoon Sugar - Balances acidity (2 teaspoon recommended)
- 1 teaspoon Salt - Or to taste
Finishing Touches
- 2 tablespoon Butter - To finish sauce
- 2 tablespoon Heavy cream - For swirling
- 1 tablespoon Fresh cilantro - Chopped
- ½ teaspoon Kasuri methi - Optional garnish
Instructions
- Mix yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric, chili powder, and salt. Coat chicken thoroughly, cover, and refrigerate for at least 2 hours or overnight.
- Heat oil or butter in a skillet. Add marinated chicken pieces in a single layer and sear 3-4 minutes per side until lightly charred but not fully cooked. Remove and set aside.
- In the same pan, melt butter and sauté onions until golden (8-10 minutes). Add ginger-garlic paste and cook 1-2 minutes. Stir in tomato puree, cumin, coriander, turmeric, and chili powder; cook 10-15 minutes until oil separates.
- Cool the tomato mixture slightly, then blend until smooth. Return sauce to pan; add garam masala, kasuri methi, cream, sugar, and salt. Stir until silky.
- Add chicken to sauce. Simmer gently 8-10 minutes until chicken is cooked through and sauce thickens.
- Stir in a final pat of butter, garnish with cream and cilantro, and serve hot with naan or basmati rice.
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