Okay, so I’m gonna be honest with you. I’ve been trying to nail this butter chicken recipe for like three years now, and last month I finally got it right. No joke, I literally did a little dance in my kitchen when my husband said it tasted better than our favorite Indian restaurant. (He never compliments my cooking like that, so you KNOW it’s good.)
Look, butter chicken isn’t some impossible recipe that only trained chefs can make. But it’s also not just throwing chicken in a curry sauce and calling it a day. I learned that the hard way back in 2022 when I served what can only be described as orange sadness to my in-laws. They were polite about it. Too polite.
But here’s the thing—once you understand the basics, this authentic butter chicken recipe becomes your secret weapon for impressing literally anyone.
Table of Contents
What Makes Butter Chicken So Special?
This dish, also called chicken makhani, is basically the gateway drug to Indian cuisine. It’s creamy, mildly spiced (so even my 8-year-old devours it), and has this rich, tomatoey sauce that makes you want to lick your plate. Don’t pretend you haven’t done that.
The magic comes from marinating the chicken twice—yeah, you heard that right—and building layers of flavor with whole spices like cardamom and cinnamon. Plus there’s kasuri methi (dried fenugreek leaves) which smells kinda weird but tastes amazing. Trust me on this one.
I think… no, I know the reason most homemade versions fall flat is because people skip the marinade or don’t cook the tomato sauce long enough. Been there. Made that mistake wearing my lucky apron with the coffee stain.
The Secret to Restaurant Style Butter Chicken
After testing this recipe about twenty times (my neighbors were very happy), I discovered what makes restaurant style butter chicken different from the “meh” versions.
First: You need to marinate the chicken in yogurt with spices. The yogurt tenderizes the meat and—oh wait, I forgot to mention—don’t use Greek yogurt that’s too thick. Regular full-fat yogurt works better. Or if you only have Greek yogurt, thin it out with a little water.
Second: The sauce needs actual butter. Like, a lot of it. This is not the time for olive oil or that “I Can’t Believe It’s Not Butter” stuff. Use real butter or ghee if you’re feeling fancy.
Third: Kasuri methi is non-negotiable for authentic flavor. I tried making it without once because I couldn’t find any at my regular grocery store. The result? Good, but not THAT good. You gotta order it online or hit up an Indian grocery store.
Easy Butter Chicken Recipe: Ingredients You’ll Need
For the Marinade:
- 1.5 lbs boneless chicken thighs or breasts, cut into chunks (thighs are juicier, just saying)
- ½ cup plain yogurt—full fat, please
- 1 tablespoon lemon juice (fresh is better but bottled works if that’s what you’ve got)
- 2 teaspoons garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder—Kashmiri if possible for color, regular if that’s all you have
- ½ teaspoon cayenne pepper (adjust based on your spice tolerance)
- 1 tablespoon fresh grated ginger
- 3 garlic cloves, minced or crushed
- 1 teaspoon salt
- 1 tablespoon oil
Good luck finding decent fresh ginger this time of year without it being all shriveled and sad. But do your best.
For the Butter Chicken Sauce:
- 3 tablespoons butter (told you there’d be a lot)
- 1 medium onion, finely chopped
- 2 teaspoons ginger-garlic paste (or just mince more fresh ginger and garlic)
- 3-4 green cardamom pods, lightly crushed
- 1 cinnamon stick
- 1 can (14.5 oz) crushed tomatoes—or about 4 fresh tomatoes if you’re ambitious
- 2 tablespoons tomato paste
- 1 tablespoon Kashmiri chili powder or paprika for color
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 tablespoon sugar (I know, but it balances the tomatoes)
- 1 teaspoon salt, plus more to taste
- ⅔ cup heavy cream—don’t substitute with milk, it won’t be the same
- 2 tablespoons dried fenugreek leaves (kasuri methi), crushed
- Fresh cilantro for garnish
I’m obsessed with garlic, so I honestly use way more than called for. You do you.
How to Make Butter Chicken: Step-by-Step
Step 1: Marinate That Chicken
In a large bowl, mix together the yogurt, lemon juice, garam masala, turmeric, cumin, chili powder, cayenne, ginger, garlic, salt, and oil. It’ll look like a weird orange paste. That’s normal.
Add your chicken pieces and make sure every single piece is coated. Cover with plastic wrap and stick it in the fridge for at least 1 hour, but overnight is even better. I usually do this in the morning before work so it’s ready by dinner time.
Step 2: Cook the Chicken
Now, here’s where I messed up the first few times. You need to cook the marinated chicken separately first. Heat a tablespoon of oil in a large pan over medium-high heat. Add the chicken (shake off excess marinade) and cook for about 5-6 minutes until it’s browned on all sides.
Set timer for 6 minutes, then inevitably forget and panic at 8. But honestly, as long as it’s not burned, you’re fine.
The chicken doesn’t need to be fully cooked through—it’ll finish cooking in the sauce. Transfer to a plate and set aside.
Step 3: Build That Creamy Butter Chicken Sauce
This is where the magic happens. In the same pan (don’t wash it, you need those flavor bits), melt 3 tablespoons of butter over medium heat. Add the crushed cardamom pods and cinnamon stick. Let them sizzle for like 30 seconds until your kitchen smells incredible.
Add the chopped onion and cook until it’s soft and golden, about 7-8 minutes. Don’t rush this part. I used to crank up the heat to save time and ended up with burnt onions. Not cute.
Stir in the ginger-garlic paste and cook for another minute. Then add your tomato paste, crushed tomatoes, Kashmiri chili powder, cumin powder, and coriander powder.
Step 4: Simmer and Blend (Optional but Recommended)
Add about 1 cup of water, the sugar, and salt. Let this simmer for 15-20 minutes until the sauce thickens and the oil starts separating on top. It’ll look kinda weird at first, all chunky and separated, but that’s how you know it’s working.
Here’s where you have a choice. For super creamy butter chicken with that silky restaurant texture, let the sauce cool slightly and blend it until smooth. I use an immersion blender because I’m lazy and don’t want to wash my food processor. Both work.
If you skip the blending, it’ll still taste good, just more rustic. I’ve done it both ways depending on my mood and how many dishes I feel like washing.
Step 5: Finish the Dish
Return the blended (or not) sauce to the pan. Add the cooked chicken pieces along with any juices that accumulated on the plate. Stir everything together and let it simmer for another 7-8 minutes.
Pour in that heavy cream and stir gently. Once it comes back to a simmer, turn off the heat. This is important—wait until now to add your crushed kasuri methi. Crush the dried fenugreek leaves between your palms right over the pan to release the oils.
Stir in a final tablespoon of butter because why not, we’ve come this far. Garnish with fresh cilantro and maybe drizzle a little extra cream on top if you’re feeling fancy.
Tips for the Best Butter Chicken Every Time
Use chicken thighs instead of breasts. They stay juicier and more tender. I know breasts are leaner, but this isn’t that kind of recipe. We’re going for rich and delicious here.
Don’t skip the kasuri methi. I already said this, but I’m saying it again because it’s that important. It’s what makes this taste authentic versus just “tomato chicken curry.”
Adjust the spice level. My version is pretty mild. If you like heat, add more cayenne or throw in a chopped green chili with the onions. Just taste as you go.
If you burn the bottom (been there), just scrape off what you can and keep going. The rest of the dish will be fine. Maybe don’t mention it to your dinner guests though.
Variations to Try
Instant Pot Butter Chicken: After marinating, you can make the whole thing in a pressure cooker. Sauté the onions and spices using the sauté function, add the chicken and sauce ingredients, and pressure cook for 10 minutes. Quick release and stir in the cream and methi at the end.
Slow Cooker Butter Chicken: Brown the chicken first, throw everything except the cream and kasuri methi into your crockpot, and cook on low for 4-6 hours. Add cream and methi in the last 10 minutes.
Healthy Butter Chicken: Use less butter (but seriously, don’t go crazy here), substitute half-and-half for heavy cream, and increase the vegetables. I sometimes throw in some spinach at the end to make myself feel better about the butter situation.
Keto Butter Chicken: Skip the sugar and serve over cauliflower rice instead of regular rice or naan. The sauce is already pretty low-carb.
Dairy Free Butter Chicken: Use coconut cream instead of heavy cream and coconut oil instead of butter. It won’t taste exactly the same, but it’s still really good.
What to Serve With Butter Chicken
Basmati rice is the classic choice. I make mine in my rice cooker with a little butter and salt. Sometimes I get fancy and throw in a few whole spices like cardamom or a bay leaf.
Naan bread is obviously amazing for soaking up all that sauce. You can buy frozen naan from Trader Joe’s and just warm it up—no judgment here. Or make your own if you’re way more motivated than I am.
I also like to serve it with a simple cucumber salad (just sliced cucumbers with yogurt, salt, and cumin) to cut through all that richness.
Speaking of cutting through richness, my friend Sarah swears by adding a squeeze of lime juice at the end. I was skeptical, but it actually works really well.
Storing and Reheating
This Indian butter chicken recipe actually tastes better the next day after all the flavors have had time to get to know each other. Store it in an airtight container in the fridge for up to 3 days.
To reheat, use the stovetop over low heat. Add a splash of water or cream if it’s gotten too thick. Microwave works too, but it won’t be as good. Just heat it in 30-second intervals, stirring in between.
You can also freeze it for up to 3 months. Let it thaw in the fridge overnight before reheating. Honestly, I’ve eaten it straight from the freezer too (don’t judge), just thaw it properly if you have time.
Final Thoughts
This authentic butter chicken recipe has become my go-to when I want to feel like a cooking rockstar without actually having to learn complicated techniques. It’s forgiving, it’s delicious, and it makes your house smell amazing.
Is it totally authentic to what you’d get in Delhi? Probably not. But it’s way better than the goopy, overly sweet stuff you get from most takeout places. And that’s good enough for me.
Now I’m craving this again. Thanks a lot, brain.
Seriously, try this and let me know how yours turns out! Drop a comment if you have any questions or if you’ve discovered any secret tricks for making it even better. Happy cooking! 🧈
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