Ultimate Butter Chicken Recipe

There’s something absolutely magical about the rich, velvety sauce of butter chicken that makes it one of the most beloved Indian dishes worldwide. This creamy, tomato-based curry with tender chunks of marinated chicken has won hearts across the globe, and today I’m sharing my foolproof recipe that brings restaurant-quality butter chicken right to your home kitchen.

Also known as murgh makhani, butter chicken was invented in the 1950s at a Delhi restaurant, and it’s become a gateway dish for many people exploring Indian cuisine. The beauty of this butter chicken recipe lies in its perfect balance of aromatic spices, rich cream, and that signature buttery smoothness that coats every piece of chicken. Don’t be intimidated by the ingredient list – this dish is surprisingly approachable for home cooks, and the results are absolutely spectacular.

What makes this particular butter chicken recipe special is how it captures all those complex flavors you’d expect from your favorite Indian restaurant, but with techniques that work beautifully in a regular home kitchen. The chicken becomes incredibly tender through a simple yogurt marinade, while the sauce develops deep, layered flavors that will have your family asking for seconds.

Why You’ll Love This Butter Chicken

  • Restaurant-quality results at home with ingredients you can find at any grocery store
  • The chicken stays incredibly tender and juicy thanks to the yogurt marinade
  • Rich, creamy sauce with the perfect balance of spices that’s not too spicy for sensitive palates
  • Most of the prep work can be done ahead of time, making it perfect for entertaining
  • Freezes beautifully, so you can make a double batch and save half for busy weeknights

Ingredients

For the Chicken Marinade:

  • 2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons minced fresh garlic
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt

For the Sauce:

  • 3 tablespoons butter
  • 1 large onion, finely diced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 1 can (14 oz) crushed tomatoes
  • 1 cup heavy cream
  • 2 tablespoons tomato paste
  • 1 tablespoon brown sugar
  • 1 teaspoon salt (or to taste)
  • 1/4 cup fresh cilantro, chopped
  • Additional butter for finishing

How to Make Butter Chicken

Start by preparing the chicken marinade. In a large bowl, combine the Greek yogurt, lemon juice, minced garlic, ginger, garam masala, cumin, paprika, and salt. Add the chicken pieces and toss until every piece is well coated. Cover and refrigerate for at least 30 minutes, though 2-4 hours will give you even better flavor penetration.

While the chicken marinates, you can prepare your other ingredients. Dice the onion finely, mince the garlic and ginger, and measure out all your spices. Having everything ready makes the cooking process much smoother.

Heat a large skillet or heavy-bottomed pot over medium-high heat. Remove the chicken from the marinade and cook in batches, being careful not to overcrowd the pan. Cook for 6-8 minutes, turning occasionally, until the chicken is golden brown and cooked through. The internal temperature should reach 165°F. Transfer the cooked chicken to a plate and set aside.

In the same pan, reduce heat to medium and add the butter. Once melted, add the diced onion and cook for 5-6 minutes until softened and lightly golden. Add the minced garlic and ginger, cooking for another minute until fragrant.

Add all the ground spices – cumin, garam masala, coriander, paprika, and cayenne. Stir constantly for about 30 seconds until the spices become fragrant. Be careful not to let them burn.

Stir in the tomato paste and cook for 1-2 minutes, then add the crushed tomatoes. Bring the mixture to a simmer and let it cook for 8-10 minutes, stirring occasionally, until the sauce has thickened slightly and the raw tomato flavor has mellowed.

Reduce the heat to low and slowly stir in the heavy cream. Add the brown sugar and salt, then return the cooked chicken to the pan. Simmer gently for 5-8 minutes, allowing the flavors to meld together and the sauce to reach your desired consistency.

Taste and adjust seasoning as needed. Stir in the fresh cilantro and a pat of butter for extra richness just before serving.

Pro Tips for Success

The key to exceptional butter chicken lies in not rushing the process. Let that chicken marinate properly – the yogurt not only adds flavor but also tenderizes the meat beautifully. If you’re really short on time, even 30 minutes makes a difference, but longer is always better.

Don’t skip browning the chicken well. Those golden-brown bits add incredible depth to the overall flavor of the dish. Cook in batches if necessary to avoid overcrowding, which leads to steaming rather than browning.

When adding the cream, make sure your heat is low and add it gradually while stirring. This prevents the cream from curdling and ensures a silky smooth sauce. If your sauce seems too thick, thin it with a little chicken broth or water. If it’s too thin, let it simmer uncovered for a few more minutes.

Taste your butter chicken before serving and don’t be afraid to adjust. A little more salt can brighten all the flavors, while a touch more brown sugar can balance any acidity from the tomatoes.

Recipe Summary

Course: Main Course
Cuisine: Indian
Difficulty: Medium
Prep Time: 20 minutes (plus marinating time)
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6
Calories: 420 kcal per serving

Variations

For a lighter version of butter chicken, substitute half-and-half or coconut milk for the heavy cream. Coconut milk adds a subtle tropical note that works beautifully with the spices.

Vegetarian butter chicken is absolutely possible! Replace the chicken with cauliflower florets, paneer cubes, or chickpeas. Adjust the cooking time accordingly – vegetables will need less time than the chicken.

If you prefer more heat, increase the cayenne pepper or add some fresh chopped chilies along with the garlic and ginger. For a smokier flavor, try adding a pinch of smoked paprika or a tiny amount of chipotle powder.

You can also make this dish in a slow cooker. Brown the chicken and sauté the aromatics first, then transfer everything to your slow cooker and cook on low for 3-4 hours.

What to Serve with Butter Chicken

Basmati rice is the classic accompaniment to butter chicken, and for good reason – its delicate flavor and fluffy texture perfectly complement the rich sauce. Naan bread is another traditional choice that’s perfect for scooping up every last bit of that creamy sauce.

For a complete Indian feast, consider serving alongside dal (lentil curry), roasted vegetables, or a fresh cucumber raita to cool the palate. A simple side salad with cucumber, tomatoes, and red onion dressed with lemon juice provides a nice contrast to the richness of the butter chicken.

Don’t forget about rice variations either – coconut rice, pilaf, or even cauliflower rice for a lower-carb option all work wonderfully.

Make-Ahead & Storage Tips

Butter chicken actually improves in flavor when made ahead, making it perfect for meal prep or entertaining. The dish can be completely prepared up to 3 days in advance and stored in the refrigerator. The flavors continue to develop and meld together beautifully.

For freezing, this butter chicken keeps well for up to 3 months in the freezer. Cool completely before transferring to freezer-safe containers, leaving some room for expansion. Thaw overnight in the refrigerator before reheating.

When reheating, do so gently over low heat, stirring occasionally. You may need to add a splash of cream or broth if the sauce has thickened too much during storage. The microwave works too – just use 50% power and stir frequently to ensure even heating.

Common Questions

Can I use chicken breasts instead of thighs for butter chicken? Absolutely! While thighs tend to stay more tender and juicy, chicken breasts work perfectly well. Just be extra careful not to overcook them, as breasts can become dry more quickly than thighs.

Is butter chicken very spicy? This recipe creates a mild to medium heat level that most people find very approachable. The cream and butter help mellow the spices significantly. You can always adjust the cayenne pepper to suit your heat preference – start with less and add more to taste.

Can I make butter chicken without heavy cream? Yes, you can substitute with half-and-half, whole milk (though the sauce won’t be as rich), or coconut milk for a dairy-free version. Each will create a slightly different flavor profile, but all are delicious in their own way.