Name: Authentic Butter Chicken Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: 28 oz boneless and skinless chicken thighs or breasts cut into bite-sized pieces; 1/2 cup plain yogurt; 1 1/2 tablespoons garlic, minced; 1 tablespoon ginger, minced or finely grated; 2 teaspoons garam masala; 1 teaspoon turmeric; 1 teaspoon ground cumin; 1 teaspoon red chili powder; 1 teaspoon salt; 2 tablespoons olive oil; 2 tablespoons ghee or 1 tbs butter + 1 tbs oil; 1 large onion, sliced or chopped; 1 1/2 tablespoons garlic, minced; 1 tablespoon ginger, minced or finely grated; 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons garam masala; 1 teaspoon ground coriander; 14 oz crushed tomatoes; 1 teaspoon red chili powder (adjust to your taste preference); 1 1/4 teaspoons salt (or to taste); 1 cup thickened cream or heavy cream (use evaporated milk to save calories); 1 tablespoon sugar; 1/2 teaspoon kasoori methi (dried fenugreek leaves)

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A luxuriously creamy, aromatic curry that brings the flavors of India right to your dining table. This homemade butter chicken rivals any restaurant version with its tender chicken pieces bathed in a rich, flavorful sauce.

Why You'll Love This Recipe

This butter chicken recipe delivers restaurant-quality results with surprisingly simple preparation. The velvety sauce with its perfect balance of spices creates an unforgettable meal that's impressive enough for guests yet easy enough for weeknight dinners. You'll appreciate how the marinade infuses the chicken with flavor while keeping it tender and juicy. Best of all, everything comes together in one pan, minimizing cleanup while maximizing taste. If you've been intimidated by Indian cooking before, this approachable recipe will give you the confidence to create authentic flavors at home.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Chicken thighs or breasts provide the protein foundation for this dish. They absorb the marinade beautifully and remain tender during cooking. You can use either cut, though thighs tend to stay juicier.

Plain yogurt tenderizes the chicken while adding subtle tanginess to the dish. It creates the perfect base for the marinade, helping the spices cling to the meat.

Garlic and ginger form the aromatic backbone of butter chicken, appearing in both the marinade and sauce. Their pungent qualities mellow during cooking, infusing the dish with warm, complex notes.

Garam masala is a warming spice blend essential to Indian cooking. It typically contains cinnamon, cardamom, cloves, cumin, coriander, and other spices that give butter chicken its characteristic depth.

Turmeric contributes a golden hue and earthy flavor. Beyond color, it adds a subtle bitterness that balances the rich creaminess of the sauce.

Ground cumin adds a nutty, earthy dimension that's fundamental to Indian cuisine. Its distinctive aroma is unmistakable in authentic butter chicken.

Red chili powder brings customizable heat to the dish. You can adjust the quantity based on your preference for spiciness.

Ghee (clarified butter) lends a nutty richness that's characteristic of traditional Indian cooking. If unavailable, the recipe offers a simple alternative of butter and oil.

Onion creates a sweet foundation for the sauce. When caramelized and blended, it adds depth and body to the curry.

Crushed tomatoes provide acidity and umami, forming the base of the sauce. They balance the rich cream and spices perfectly.

Heavy cream transforms the sauce into the velvety, luxurious texture that gives butter chicken its name. The recipe suggests evaporated milk as a lighter alternative.

Kasoori methi (dried fenugreek leaves) might seem optional but adds an authentic flavor that's difficult to replicate. Its slightly bitter, maple-like notes are distinctive in restaurant-quality butter chicken.

Directions

Combine chicken with all marinade ingredients in a bowl. Let marinate for 30 minutes to an hour (or overnight for deeper flavor).
Heat oil in a large skillet over medium-high heat. Add chicken pieces in batches, being careful not to overcrowd the pan. Brown for 3 minutes on each side, then set aside. (The chicken will finish cooking in the sauce.)
In the same pan, heat butter or ghee. Fry onions for about 6 minutes until softened, scraping up any browned bits from the bottom of the pan.
Add garlic and ginger, sautéing for 1 minute until fragrant. Then add ground coriander, cumin, and garam masala, cooking for 20 seconds while stirring.
Add crushed tomatoes, chili powder, and salt. Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens and deepens to a rich brown-red color.
Remove from heat and carefully transfer the mixture to a blender. Blend until smooth, adding up to ¼ cup water if needed to help it blend. Work in batches if necessary.
Return the puréed sauce to the pan. Stir in cream, sugar, and kasoori methi.
Add the partially cooked chicken with its juices back to the pan. Simmer for 8-10 minutes until the chicken is fully cooked and the sauce is thick and bubbling.
Garnish with chopped cilantro and serve with naan bread.

Servings and Timing

This recipe serves 5-6 people generously. Preparation takes approximately 15 minutes, while cooking requires about 30 minutes, for a total time of 45 minutes. If you include marination time (recommended for best flavor), allow for an additional 30-60 minutes. This makes it perfect for a special weekend dinner or when you have guests, though it's simple enough for a weeknight if you plan ahead.

Variations

Vegetarian Butter Paneer: Substitute paneer cheese for chicken and proceed with the same sauce preparation. The firm cheese holds up beautifully in the rich sauce.

Dairy-Free Version: Use coconut cream instead of heavy cream and oil instead of ghee. The flavor profile will change slightly but remains delicious.

Spice Level Adjustments: Increase or decrease the red chili powder according to your heat preference. For extra heat, add a finely diced green chili when sautéing the onions.

Extra Vegetable Butter Chicken: Add peas, bell peppers, or spinach in the final simmer for added nutrition and color.

Smoky Butter Chicken: For a restaurant-style smoky flavor, place a small piece of burning charcoal in a metal bowl in the center of the finished dish. Drizzle with a teaspoon of ghee, cover, and let it infuse for 2-3 minutes before removing.

Storage/Reheating

Refrigeration: Store leftover butter chicken in an airtight container for up to 3 days. The flavors often deepen overnight, making it even more delicious the next day.

Freezing: Butter chicken freezes exceptionally well. Portion it into airtight containers, leaving some space for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Gently warm refrigerated butter chicken on the stovetop over medium-low heat, stirring occasionally to prevent scorching. Add a splash of water or cream if the sauce has thickened too much. For frozen portions, thaw completely before reheating.

Meal Prep: Prepare the sauce ahead of time and freeze in portions. When ready to serve, simply thaw, heat, and add freshly cooked chicken for a quick meal.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast works well in this recipe. Just be careful not to overcook it, as breast meat can become dry more easily than thighs. Reduce the final simmering time by 2-3 minutes and check for doneness.

Is butter chicken very spicy?

This recipe allows you to control the heat level by adjusting the amount of red chili powder. As written, it provides a mild to medium heat that most diners find pleasant. For a milder version, reduce the chili powder.

What can I substitute for kasoori methi?

While kasoori methi (dried fenugreek leaves) provides a distinctive flavor, you can substitute a pinch of fenugreek seeds or even a small amount of maple syrup (1 teaspoon) to approximate the flavor. The dish will still be delicious without it.

Can I make butter chicken without a blender?

Yes, though the texture will be different. Instead of blending, finely mince the onions before cooking, and use tomato puree instead of crushed tomatoes. The sauce won't be as smooth but will still taste excellent.

Why is my butter chicken sauce grainy?

This typically happens when cream is added to a very hot sauce and curdles. To prevent this, take the sauce off the heat for a minute before adding the cream, or gradually temper the cream by stirring small amounts of the hot sauce into it before adding it to the pan.

Is this authentic Indian butter chicken?

This recipe captures the authentic flavors of restaurant-style butter chicken (murgh makhani) with its blend of aromatic spices, tomato base, and creamy finish. The two-step process of marinating and then creating a separate sauce is traditional.

How long should I marinate the chicken?

While the recipe suggests 30 minutes to an hour, marinating overnight in the refrigerator yields the most flavorful results. If you're short on time, even 15-20 minutes will impart some flavor.

Can I make butter chicken in advance for a party?

Absolutely! Butter chicken actually improves in flavor when made a day ahead. Prepare it completely, refrigerate, and gently reheat before serving. You may need to add a splash of cream to refresh the sauce.

What sides go well with butter chicken?

Traditional accompaniments include naan bread, basmati rice, raita (yogurt cucumber sauce), and a simple salad. For a complete Indian feast, serve alongside dal (lentil curry) and vegetable dishes like aloo gobi (potato and cauliflower).

Why is my sauce not thickening?

Simmering uncovered is key to reducing and thickening the sauce. If it's still too thin after the recommended cooking time, continue simmering for a few more minutes. The sauce will also thicken slightly as it cools.

Conclusion

This butter chicken recipe brings the magic of Indian restaurant cooking into your home kitchen. The fragrant spices, tender chicken, and velvety sauce create a dining experience that feels special yet requires minimal effort. Whether you're new to Indian cooking or a seasoned enthusiast, this approachable recipe delivers authentic flavors without fuss. Make it once, and it's sure to become a regular feature in your cooking repertoire. Paired with fluffy rice or warm naan, it's a complete meal that satisfies both comfort food cravings and the desire for culinary adventure.