Go Back
–+ servings
A bowl of creamy homemade butter chicken served with fluffy white basmati rice and topped with fresh cilantro, with warm naan bread in the background.

Butter Chicken

Rich, creamy, and perfectly spiced, this homemade Butter Chicken tastes just like your favorite Indian restaurant’s version. With tender marinated chicken and a velvety tomato sauce, it’s comfort food perfection—easy enough for weeknights and impressive enough for guests.
5 from 1 vote
Print Pin
Course: dinner
Cuisine: Indian
Keyword: Butter Chicken, Butter chicken ingredients, Butter chicken masala, Butter chicken origin, Butter Chicken price, Butter chicken recipe authentic, Butter chicken recipes, Simple butter chicken recipe
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
Calories: 460kcal
Cost: $18

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.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition

Serving: 280g | Calories: 460kcal | Carbohydrates: 12g | Protein: 32g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 145mg | Sodium: 680mg | Potassium: 720mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1450IU | Vitamin C: 10mg | Calcium: 120mg | Iron: 2.5mg