Butter Chicken Recipe

I’ve spent years perfecting this butter chicken recipe, and I can tell you there’s a world of difference between the watery, overly sweet versions you’ll find at most restaurants and the real deal. The secret isn’t just in the spice blend—though that’s essential—it’s in a technique most home cooks completely overlook that transforms ordinary ingredients into something extraordinary.

Recipe

I can tell you with absolute certainty that this butter chicken will become your go-to recipe for impressing family, friends, and honestly, yourself on a Tuesday night when you’re craving something extraordinary.

After making this dish countless times and watching people’s faces light up with that first bite, I know exactly what makes this version special—it’s the perfect marriage of smoky paprika, rich tomatoes, and that luxurious cream that creates the most velvety sauce you’ve ever tasted.

The secret is in building layers of flavor by toasting whole spices and letting that beautiful golden chicken caramelize just right before it gets smothered in the most aromatic, restaurant-quality sauce.

Every forkful delivers tender, juicy chicken that practically melts in your mouth, coated in a sauce that’s the perfect balance of tangy tomatoes, warm spices, and just enough cream to make it feel indulgent without being heavy.

The smell alone will have your neighbors wondering what magic you’re working in your kitchen, and the best part? It’s surprisingly straightforward to make, even if you’ve never tackled Indian cuisine before.

Trust me, once you taste how much better homemade butter chicken is compared to takeout—more fragrant, more complex, and infinitely more satisfying—you’ll wonder why you waited so long to make it yourself.

Ingredients

Creating the perfect butter chicken starts with building layers of incredible flavor, and that means choosing the right ingredients. Here’s the secret: restaurant-quality butter chicken isn’t just about technique—it’s about using ingredients that each bring something essential to the party. The good news? Most of these are probably sitting in your pantry right now, and where they’re not, I’ve got you covered with smart substitutions that won’t compromise the magic.

For the Chicken Marinade:

• 2 lbs boneless chicken (thighs are NON-NEGOTIABLE here—they stay juicy and absorb flavors like crazy, but if you must use breasts, don’t overcook them)
• 1 cup plain Greek yogurt (the acidity tenderizes beautifully; regular yogurt works but Greek is thicker and clings better)
• 2 tbsp fresh lemon juice (bottled will do in a pinch, but fresh gives that bright pop)
• 2 tsp garam masala (this is your flavor foundation—buy a good quality blend or make your own)
• 1 tsp ground cumin
• 1 tsp smoked paprika (regular paprika works, but smoked adds incredible depth)
• 3 garlic cloves, minced (fresh only—powdered won’t give you that punch)
• 1-inch piece fresh ginger, grated (a microplane is your best friend here)

For the Sauce:

• 2 tbsp ghee or butter (ghee is traditional and has a nuttier flavor, but regular butter absolutely works)
• 1 large onion, finely diced (yellow or white—sweet onions can make it too mild)
• 4 garlic cloves, minced
• 1-inch piece fresh ginger, grated
• 1 tbsp garam masala (yes, more—this spice blend is everything)
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp turmeric (for that gorgeous golden color)
• 1/4 tsp cayenne pepper (adjust to taste—start small, you can always add more)
• 1 (14 oz) can crushed tomatoes (San Marzano if you’re feeling fancy, but any good quality brand works)
• 1 cup heavy cream (half-and-half works if you want lighter, but heavy cream gives that luxurious mouthfeel)
• 2 tbsp tomato paste (this concentrates the tomato flavor—don’t skip it)
• 1 tsp brown sugar (balances the acidity perfectly)
• Salt to taste

For Finishing:

• Fresh cilantro, chopped (I know it’s polarizing, but it adds freshness—skip if you hate it)
• Extra garam masala for sprinkling (that final aromatic hit makes all the difference)

How to Make the Best Authentic Indian Butter Chicken

This essential step tenderizes the chicken and infuses it with flavor from the inside out. The yogurt‘s natural enzymes break down tough fibers while the spices penetrate deep into the meat. Don’t skip this even if you’re short on time – even 15 minutes makes a noticeable difference.

For best results, cover and refrigerate for up to 4 hours, but avoid marinating longer than 8 hours as the yogurt can make the chicken mushy.

Heat oil in a heavy-bottomed pan or Dutch oven over medium-high heat and cook the marinated chicken until just done, about 6-8 minutes.

You’re not aiming for deep browning here – just cook until the chicken is no longer pink inside. The pieces will finish cooking later in the sauce, so slightly undercooking at this stage prevents dry, tough chicken in the final dish.

Work in batches if needed to avoid overcrowding, which causes steaming instead of proper cooking. Remove chicken and set aside, keeping any flavorful bits in the pan.

In the same pan, reduce heat to medium and sauté finely chopped onions until golden brown, about 8-10 minutes.

This step builds the flavor foundation of your entire dish, so patience pays off here. Properly caramelized onions add natural sweetness that balances the spices beautifully.

Stir occasionally to prevent burning, and if the pan seems too hot, lower the heat – you want steady browning, not charring. The onions should smell sweet and aromatic when ready.

Add minced garlic, ginger, and whole spices (bay leaves, cardamom, cinnamon) and cook for 30 seconds until fragrant.

Watch carefully during this step as garlic can burn quickly and turn bitter. You’ll know it’s ready when the mixture releases an incredible aroma that fills your kitchen.

The whole spices will become more fragrant and slightly darker. If anything starts to brown too quickly, add the tomatoes immediately to stop the cooking process.

Stir in tomato puree, garam masala, coriander powder, and cumin powder, cooking for 3-4 minutes until the oil begins to separate.

This is where the magic happens – cooking the tomato puree with spices creates the rich, complex base that makes restaurant-style butter chicken special.

You’ll see the mixture darken and small pools of oil appearing around the edges when it’s ready. Don’t rush this step; undercooked tomato puree tastes sharp and acidic rather than rich and mellow.

Pour in the heavy cream gradually while stirring, then add a splash of water if the sauce seems too thick.

Add the cream slowly to prevent curdling – if your pan is very hot, remove it from heat first. The sauce should coat a spoon but still flow easily.

Remember, it will thicken slightly as it simmers, so err on the side of slightly thinner rather than too thick. If you accidentally make it too thick, thin with water or chicken stock rather than more cream.

Return the chicken to the pan, add butter and a pinch of sugar, then simmer gently for 8-10 minutes.

The butter adds richness and authentic flavor while the sugar balances any acidity from the tomatoes. Keep the heat low enough that you see gentle bubbling but no violent boiling, which can cause the cream to separate.

Taste and adjust seasonings now – you might need more salt, a touch more sugar for sweetness, or garam masala for warmth.

Finish with fresh cilantro and a final pat of butter, then let rest for 2-3 minutes before serving.

This final butter swirl gives the dish its characteristic glossy appearance and luxurious mouthfeel. The resting time allows all the flavors to meld together and the sauce to reach the perfect consistency.

Garnish generously with cilantro for a fresh contrast to the rich sauce, and serve immediately with basmati rice or warm naan bread.

Chef Tips

Master the art of perfect butter chicken by controlling your heat levels throughout the cooking process.

I can’t stress enough how critical temperature control is – too high and you’ll burn the delicate spices, too low and you won’t develop those deep, caramelized flavors that make this dish shine.

Sharp knife skills guarantee uniform chicken pieces, while thoughtful plating techniques elevate presentation.

Nutrition

Butter chicken is a rich, creamy dish that provides a good source of protein from the chicken, along with essential vitamins and minerals. The nutritional content can vary based on portion size and specific ingredients used in preparation.

What You’ll Love About This Recipe

This butter chicken recipe brings all the cozy warmth of your favorite Indian restaurant right to your own kitchen, and trust me, once you smell those spices simmering together, you’ll wonder why you ever ordered takeout. The best part is how forgiving this dish is – even if you’re new to cooking with Indian spices, you’ll end up with something absolutely delicious that’ll have your family asking for seconds.

Rich, creamy sauce that’s surprisingly easy to make**** – you don’t need fancy techniques or hard-to-find ingredients to create that silky, tomato-based sauce that makes butter chicken so irresistible.

Tender, perfectly spiced chicken – the simple marinade transforms ordinary chicken into something special, with just the right balance of warmth and flavor that isn’t too spicy for sensitive palates.

Ready in under an hour** – from start to finish, this recipe fits perfectly into a busy weeknight schedule, giving you restaurant-quality results** without spending all evening in the kitchen.

Recipe Card

This authentic butter chicken recipe delivers the perfect balance of creamy tomato-based sauce with tender marinated chicken pieces. The dish features a rich, velvety texture achieved through a combination of heavy cream, butter, and aromatic spices that create the signature flavor profile beloved worldwide.

Ingredients:

• 2 lbs boneless chicken (cut into bite-sized pieces)
• 1 cup plain yogurt
• 2 tsp minced garlic
• 1 tsp grated ginger
• 1 tsp garam masala
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 4 tbsp butter
• 1 large onion (finely chopped)
• 3 cloves garlic (minced)
• 1 tbsp grated ginger
• 1 tsp garam masala
• 1 tsp cumin
• 1 tsp paprika
• 1 can (14 oz) crushed tomatoes
• 1 cup heavy cream
• 2 tbsp tomato paste
• 1 tsp sugar
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Marinate chicken pieces in yogurt, garlic, ginger, garam masala, cumin, coriander, cayenne, and salt for at least 30 minutes.
2. Heat 2 tablespoons butter in a large skillet over medium-high heat. Cook marinated chicken until golden brown and cooked through, about 6-8 minutes. Remove and set aside.
3. In the same pan, melt remaining butter. Add onions and cook until softened, about 5 minutes.
4. Add garlic and ginger, cook for 1 minute until fragrant.
5. Stir in garam masala, cumin, and paprika, cooking for 30 seconds.
6. Add tomato paste and cook for 1 minute.
7. Pour in crushed tomatoes and simmer for 10 minutes until sauce thickens.
8. Stir in heavy cream and sugar. Season with salt.
9. Return chicken to the pan and simmer for 5 minutes.
10. Garnish with fresh cilantro before serving.

Notes:

Marinating the chicken longer enhances flavor depth. For a richer taste, substitute half the heavy cream with coconut milk. Adjust cayenne pepper according to heat preference. The sauce can be blended for smoother consistency if desired.

Equipment:

Large skillet or heavy-bottomed pan, mixing bowl, measuring cups and spoons, wooden spoon

Time:

Prep time: 15 minutes (plus 30 minutes marinating)

Cooking time: 25 minutes

Cuisine:

Indian

Serving:

4-6 servings