How to Make Butter Chicken at Home (Step-by-Step Recipe)

Namaste fellow food lovers! It’s Ritika here, and I couldn’t be more excited to share one of my absolute favorite recipes from my kitchen with you today – a classic, authentic Indian Butter Chicken recipe!.

Growing up, the aroma of simmering spices and creamy sauce was pure magic in my home. This dish is truly a hug in a bowl. I’ve spent years perfecting this recipe, testing it numerous times to get it just right, and I honestly believe this version truly tastes better than any restaurant I’ve tried! While Butter Chicken is traditionally mild and doesn’t typically include onions, I’ve made a small adjustment by adding them (it helps balance the tomato acidity!), and this is my personal, tried-and-true take on the classic.

All you really need is some fluffy Basmati rice or warm Naan bread to scoop up that luxurious, silky, buttery sauce. Trust me, this creamy butter chicken recipe is a keeper!

About Butter Chicken

Butter Chicken is a hugely popular Indian dish. It’s traditionally made with marinated and grilled chicken (often Tandoori chicken) that’s then simmered in a rich tomato-based gravy. The hallmark of this dish is it’s incredibly smooth, rich, and silky sauce. It differs from Chicken Tikka Masala primarily in its origin, mildness, the absence of onions in the traditional version, and its use of butter, which imparts its distinct aroma and taste.

Ingredients

Gathering the right ingredients is key to unlocking the incredible flavors of this Indian butter chicken recipe. Here’s what you’ll need for this delicious butter chicken recipe:

Please Note: This recipe contains dairy (yogurt, butter/ghee, cream) and uses cashews, which are tree nuts. If you have nut allergies, please substitute the cashews with heavy cream as noted below.

For the Chicken Marinade

• ½ kg (1.1 lbs) boneless chicken (thighs or breasts)
• ½ to ¾ teaspoon Kashmiri red chili powder (or paprika)
• ¼ to ⅓ teaspoon salt
• ¾ to 1 tablespoon lemon juice
• ⅓ cup Greek yogurt or thick hung curd (strained yogurt)

Expert Tip: Using thick yogurt helps the marinade stick to the chicken and keeps the chicken incredibly succulent during cooking.

• ¾ tablespoon ginger garlic paste
• ⅛ teaspoon turmeric (optional)
• ¾ to 1 teaspoon garam masala
• ½ teaspoon cumin powder (optional)
• 1 teaspoon coriander powder (optional)
• 1 teaspoon kasuri methi (optional, dried fenugreek leaves). There’s really no substitute for this; it adds magical, deep flavors to the dish.
• ¾ to 1 tablespoon oil

For the Butter Chicken Sauce

• 2 to 3 tablespoons butter or ghee
• Optional whole spices: 2-inch cinnamon piece, 2 to 4 green cardamoms, 2 to 4 cloves (for added depth of flavor)
• ¾ tablespoon ginger garlic paste
• 1 to 2 green chilies (optional, deseeded and slit or chopped). Adjust quantity based on your preferred spice level.
• 1 to 2 teaspoons Kashmiri chili powder
• 1 to 1½ teaspoons garam masala (divided)
• 1 to 1½ teaspoon coriander powder (optional)
• ½ teaspoon cumin powder (optional)
• ½ tablespoon Kasuri methi (dried fenugreek leaves)
• 1½ cups (130 grams) sliced onions (optional, adds balance to tomato acidity). While traditional Makhani doesn’t use onion, I find this step beneficial.
• 600 grams (1.3 lbs.) fresh tomatoes (or canned options like passata, tomato puree, or paste). Good quality, ripe, and pulpy fresh tomatoes are truly best for flavor.
• 28 whole raw cashews (about 42 grams or ⅓ cup). These are key to making the sauce smooth and rich. You can substitute with heavy cream (using more than noted for the final step) for a nut-free version.
• ½ cup water to blend (more if needed)
• ½ to ¾ teaspoon salt
• 1 teaspoon sugar (to balance flavors, especially with tangy tomatoes)
• 1½ cups hot water to make gravy (cut down if omitting cashews)
• ⅓ cup (80 to 100 ml) heavy cream or whipping cream (divided). Adds essential richness and creaminess.
• 2 tablespoons chopped coriander leaves (for garnish)

Steps to Make Butter Chicken

Here’s how we bring all those wonderful butter chicken ingredients together to create that perfect butter chicken sauce and dish:

Watch Video: How to Make Butter Chicken

1. Marinate the Chicken

First, ensure your chicken pieces are patted dry. In a bowl, mix the chicken with lemon juice, chili powder, and salt. Let it rest for 20 minutes. This initial step, also used by many restaurant chefs, seasons the meat beautifully from the inside out. Next, add the ginger garlic paste, yogurt, kasuri methi, oil, and the remaining spices (turmeric, garam masala, cumin, coriander). Mix everything really well, ensuring each piece is coated, covered, and refrigerated. For the most tender and juicy chicken, let it marinate for at least 12 hours, ideally up to 48 hours. Marination is absolutely key to flavorful chicken!

2. Prepare the Sauce Base

If you’re using onions, sauté the sliced onions in 1 tablespoon of oil in a pan until lightly golden (this usually takes about 7-8 minutes, but cooking times can vary based on your stove). Let them cool slightly. In a blender, combine the sautéed onions (if using), fresh tomatoes (or your chosen canned equivalent), the cashews, and ½ cup water. Blend until you have a very smooth puree. If your blender isn’t super powerful, a tip is to soak the cashews in hot water for 20-30 minutes beforehand and blend them separately into a smooth paste before adding to the tomatoes.

3. Start Cooking the Sauce

In a separate large pan or pot, melt 2 tablespoons of butter or ghee over medium heat. Add the optional whole spices (cinnamon, cardamoms, cloves) and let them sizzle gently for about 30 seconds to release their aroma. Add the ginger garlic paste and green chilies (if using) and fry for 1 to 2 minutes until fragrant, being careful not to burn them. Turn off the heat before stirring in the red chili powder, half of the garam masala, cumin, and coriander powder to prevent the spices from burning.

4. Simmer the Sauce

Carefully pour the tomato-cashew puree into the pan. If your puree isn’t perfectly smooth, you can strain it directly into the pan using a fine-mesh sieve for a silkier texture. Mix well and bring the sauce to a boil over medium-high heat. Be careful as it can splatter! Reduce the heat to medium, partially cover, and let it boil gently for 12 to 15 minutes, stirring often, until it thickens and the raw smell of tomatoes disappears. If you blended cashews separately, stir that smooth cream/puree into the sauce now.

Pour in 1 1⁄2 cups of hot water (reduce to about 1 cup if you are not using cashews) and simmer, partially covered, for another 10 minutes until the sauce thickens to your desired consistency and you start to see traces of butter or fats appearing on the surface. You can remove and discard the whole spices at this stage if you like.

5. Cook the Chicken

While the sauce simmers, cook your marinated chicken. Make sure the chicken isn’t straight from the fridge – let it sit at room temperature for about 15-20 minutes before cooking. In a separate pan or griddle, add 1 tablespoon of oil, butter, or ghee over medium heat. Place the marinated chicken pieces in the hot pan, spaced apart so they don’t steam. Fry on medium heat for about 2 minutes per side, until they are lightly browned and just cooked through. You don’t need to cook them completely at this stage, as they will finish cooking in the sauce. Cook in batches if needed to avoid overcrowding the pan.

6. Combine and Finish

Add the cooked chicken pieces directly to the simmering butter chicken gravy. If the sauce seems too thick, add about ½ cup more hot water; this extra water is something I often do to get the perfect consistency! Cover the pan and simmer for about 5 to 7 minutes to allow the chicken to become incredibly tender and juicy, and for all the wonderful flavors to meld beautifully together. Stir in the salt (starting with ½ tsp and adding more to taste), the teaspoon of sugar, and the remaining ½ tablespoon of kasuri methi. Taste and adjust seasoning – this is your chance to make it perfect! You might want a bit more garam masala for warmth or a touch more butter for extra richness if you like. Finally, stir in ¼ to ⅓ cup of heavy cream (or about ½ to ⅔ cup total if you skipped the cashews).

Expert Tip: To prevent the cream from splitting, you can mix it with a few spoonfuls of the hot gravy in a separate small bowl before stirring it into the main pot. Turn off the heat immediately after stirring in the cream. Garnish with fresh chopped coriander leaves and perhaps a swirl of extra cream.

Recipe Summary: Prep Time, Cook Time and Servings

Serving Suggestions

This delicious butter chicken is truly versatile and pairs wonderfully with many things! I love serving it with fragrant Basmati Rice, Cumin Rice (Jeera Rice), or Turmeric Rice. It’s also absolutely heavenly with Indian breads like Tandoori Roti, Naan, or Paratha – perfect for soaking up every last drop of that amazing sauce! To make it a complete meal, try adding a simple Kachumber salad (a fresh onion, tomato, and cucumber salad) or some Paneer Tikka on the side.

Expert Tips from My Kitchen

Tip 1: Marination is paramount! It makes the chicken incredibly flavorful, tender, and succulent. Don’t skip the yogurt – it acts as a natural tenderizer and helps the spices adhere. Aim for at least 12 hours.

Tip 2: While traditional Makhani doesn’t use onion, I find adding it helps balance the tanginess and sweetness of the tomato base, especially if your tomatoes are a bit sour or you’re using canned ones. It’s a personal touch that enhances the sauce!

Tip 3: The incredible richness and creamy texture in this recipe come from the combination of cashews (or almonds if preferred, though cashews are classic here) and the heavy cream. Using good quality butter or ghee also makes a big difference.

Tip 4: You can definitely save time by making the sauce base ahead of time! Make the sauce up through Step 4, let it cool completely, and refrigerate it for 2-3 days. When you’re ready to eat, simply grill the marinated chicken and finish the sauce by combining them and simmering in Step 6.

Tip 5: Kasuri methi is crucial for the authentic flavor of Butter Chicken! It adds an indescribable depth that’s hard to replicate. Many authentic Indian recipes use it, so buying a pack is definitely worth it for future culinary adventures!

Tip 6: For an extra layer of complexity, grilling the marinated chicken over coals can add an amazing smoky flavor, taking the dish to another level. You can also achieve a smoky flavor by using a small piece of burning coal and ghee/oil in a small bowl placed in the finished dish and covered for a few minutes (this is called ‘dhungar’ method).

Tip 7: For ultra-rich restaurant-style creaminess, some cooks add a bit of khoya (super evaporated milk solids) along with the cream. This is an advanced optional step.

Storing and Reheating

• Storage: Leftover Butter Chicken can be stored in an airtight container in the refrigerator for 3-4 days.
• Reheating: Gently reheat on the stovetop over low heat, stirring occasionally. If the sauce has thickened too much, you can add a splash of hot water or milk while reheating. Avoid boiling vigorously after adding cream.

Nutrition Per Serving (1/4 of Recipe)

• Calories: ~430–500 kcal
• Protein: ~28–32 g
• Fat: ~28–34 g
  • Saturated Fat: ~14–18 g
• Carbohydrates: ~10–15 g
• Sugars: ~5–7 g
• Fiber: ~1–2 g
• Cholesterol: ~110–130 mg
• Sodium: ~500–700 mg (varies based on salt used)

Note That: These values can vary based on the amount of butter, cream, and portion of rice/naan served with it. If made with less butter/cream or with Greek yogurt, calories and fat will drop significantly. If you’d like, I can generate a custom nutrition label based on your exact ingredients or quantities.

Final Words

Making authentic, restaurant-quality butter chicken at home is so rewarding. It takes a little time for the marination, but the cooking process itself is quite manageable, and the result is absolutely worth it. This recipe has been tested and refined in my kitchen to ensure you get delicious results every time!

Happy cooking!

About the Author

Ritika Yadav

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Butter Chicken Recipe

Learn how to make butter chicken at home with this easy recipe—rich flavors, simple steps, and better than restaurant style!

Course Main Course

Cuisine Indian

Keyword butter chicken

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 500kcal

Author Ritika Yadav

Equipment

• 1 Mixing Bowl
• 1 Frying Pan
• 1 Blender
• 1 Large Pot or Deep Pan
• 1 Spatula or Spoon
• 1 Knife
• 1 Lid
• 1 Cutting Board

Ingredients

• ½ kg 1.1 lbs boneless chicken thighs or breasts
• ½ to ¾ teaspoon Kashmiri red chili powder or paprika
• ¼ to ⅓ teaspoon salt
• ¾ to 1 tablespoon lemon juice
• ⅓ cup Greek yogurt or thick hung curd strained yogurt
• ¾ tablespoon ginger garlic paste
• ⅛ teaspoon turmeric optional
• ¾ to 1 teaspoon garam masala
• ½ teaspoon cumin powder optional
• 1 teaspoon coriander powder optional
• 1 teaspoon kasuri methi optional, dried fenugreek leaves. There’s really no substitute for this; it adds magical, deep flavors to the dish.
• ¾ to 1 tablespoon oil
• 2 to 3 tablespoons butter or ghee
• Optional whole spices: 2-inch cinnamon piece 2 to 4 green cardamoms, 2 to 4 cloves (for added depth of flavor)
• ¾ tablespoon ginger garlic paste
• 1 to 2 green chilies optional, deseeded and slit or chopped. Adjust quantity based on your preferred spice level.
• 1 to 2 teaspoons Kashmiri chili powder
• 1 to 1½ teaspoons garam masala divided
• 1 to 1½ teaspoon coriander powder optional
• ½ teaspoon cumin powder optional
• ½ tablespoon Kasuri methi dried fenugreek leaves
• 1½ cups 130 grams sliced onions optional, adds balance to tomato acidity. While traditional Makhani doesn’t use onion, I find this step beneficial.
• 600 grams 1.3 lbs. fresh tomatoes or canned options like passata, tomato puree, or paste. Good quality, ripe, and pulpy fresh tomatoes are truly best for flavor.
• 28 whole raw cashews about 42 grams or ⅓ cup. These are key to making the sauce smooth and rich. You can substitute with heavy cream (using more than noted for the final step) for a nut-free version.
• ½ cup water to blend more if needed
• ½ to ¾ teaspoon salt
• 1 teaspoon sugar to balance flavors, especially with tangy tomatoes
• 1½ cups hot water to make gravy cut down if omitting cashews
• ⅓ cup 80 to 100 ml heavy cream or whipping cream (divided) Adds essential richness and creaminess.
• 2 tablespoons chopped coriander leaves for garnish

Instructions

• Marinate the Chicken
• First, ensure your chicken pieces are patted dry.
• In a bowl, mix the chicken with lemon juice, chili powder, and salt.
• Let it rest for 20 minutes.
• This initial step, also used by many restaurant chefs, seasons the meat beautifully from the inside out.
• Next, add the ginger garlic paste, yogurt, kasuri methi, oil, and the remaining spices (turmeric, garam masala, cumin, coriander).
• Mix everything really well, ensuring each piece is coated, covered, and refrigerated.
• For the most tender and juicy chicken, let it marinate for at least 12 hours, ideally up to 48 hours.
• Marination is absolutely key to flavorful chicken!
• Prepare the Sauce Base
• If you’re using onions, sauté the sliced onions in 1 tablespoon of oil in a pan until lightly golden (this usually takes about 7-8 minutes, but cooking times can vary based on your stove).
• Let them cool slightly.
• In a blender, combine the sautéed onions (if using), fresh tomatoes (or your chosen canned equivalent), the cashews, and ½ cup water.
• Blend until you have a very smooth puree.
• If your blender isn’t super powerful, a tip is to soak the cashews in hot water for 20-30 minutes beforehand and blend them separately into a smooth paste before adding to the tomatoes.
• Start Cooking the Sauce
• In a separate large pan or pot, melt 2 tablespoons of butter or ghee over medium heat.
• Add the optional whole spices (cinnamon, cardamoms, cloves) and let them sizzle gently for about 30 seconds to release their aroma.
• Add the ginger garlic paste and green chilies (if using) and fry for 1 to 2 minutes until fragrant, being careful not to burn them.
• Turn off the heat before stirring in the red chili powder, half of the garam masala, cumin, and coriander powder to prevent the spices from burning.
• Simmer the Sauce
• Carefully pour the tomato-cashew puree into the pan.
• If your puree isn’t perfectly smooth, you can strain it directly into the pan using a fine-mesh sieve for a silkier texture.
• Mix well and bring the sauce to a boil over medium-high heat.
• Be careful as it can splatter!
• Reduce the heat to medium, partially cover, and let it boil gently for 12 to 15 minutes, stirring often, until it thickens and the raw smell of tomatoes disappears.
• If you blended cashews separately, stir that smooth cream/puree into the sauce now.
• Pour in 1 1⁄2 cups of hot water (reduce to about 1 cup if you are not using cashews) and simmer, partially covered, for another 10 minutes until the sauce thickens to your desired consistency and you start to see traces of butter or fats appearing on the surface.
• You can remove and discard the whole spices at this stage if you like.
• Cook the Chicken
• While the sauce simmers, cook your marinated chicken.
• Make sure the chicken isn’t straight from the fridge – let it sit at room temperature for about 15-20 minutes before cooking.
• In a separate pan or griddle, add 1 tablespoon of oil, butter, or ghee over medium heat.
• Place the marinated chicken pieces in the hot pan, spaced apart so they don’t steam.
• Fry on medium heat for about 2 minutes per side, until they are lightly browned and just cooked through.
• You don’t need to cook them completely at this stage, as they will finish cooking in the sauce.
• Cook in batches if needed to avoid overcrowding the pan.
• Combine and Finish
• Add the cooked chicken pieces directly to the simmering butter chicken gravy.
• If the sauce seems too thick, add about ½ cup more hot water; this extra water is something I often do to get the perfect consistency!
• Cover the pan and simmer for about 5 to 7 minutes to allow the chicken to become incredibly tender and juicy, and for all the wonderful flavors to meld beautifully together.
• Stir in the salt (starting with ½ tsp and adding more to taste), the teaspoon of sugar, and the remaining ½ tablespoon of kasuri methi.
• Taste and adjust seasoning – this is your chance to make it perfect!
• You might want a bit more garam masala for warmth or a touch more butter for extra richness if you like.
• Finally, stir in ¼ to ⅓ cup of heavy cream (or about ½ to ⅔ cup total if you skipped the cashews).

Video

Notes

1. Marination is paramount! It makes the chicken incredibly flavorful, tender, and succulent. Don’t skip the yogurt – it acts as a natural tenderizer and helps the spices adhere. Aim for at least 12 hours.
2. While traditional Makhani doesn’t use onion, I find adding it helps balance the tanginess and sweetness of the tomato base, especially if your tomatoes are a bit sour or you’re using canned ones. It’s a personal touch that enhances the sauce!
3. The incredible richness and creamy texture in this recipe come from the combination of cashews (or almonds if preferred, though cashews are classic here) and the heavy cream. Using good quality butter or ghee also makes a big difference.
4. You can definitely save time by making the sauce base ahead of time! Make the sauce up through Step 4, let it cool completely, and refrigerate it for 2-3 days. When you’re ready to eat, simply grill the marinated chicken and finish the sauce by combining them and simmering in Step 6.
5. Kasuri methi is crucial for the authentic flavor of Butter Chicken! It adds an indescribable depth that’s hard to replicate. Many authentic Indian recipes use it, so buying a pack is definitely worth it for future culinary adventures!
6. For an extra layer of complexity, grilling the marinated chicken over coals can add an amazing smoky flavor, taking the dish to another level. You can also achieve a smoky flavor by using a small piece of burning coal and ghee/oil in a small bowl placed in the finished dish and covered for a few minutes (this is called ‘dhungar’ method).
7. For ultra-rich restaurant-style creaminess, some cooks add a bit of khoya (super evaporated milk solids) along with the cream. This is an advanced optional step.
8. For Storing: Leftover Butter Chicken can be stored in an airtight container in the refrigerator for 3-4 days.
9. For Reheating: Gently reheat on the stovetop over low heat, stirring occasionally. If the sauce has thickened too much, you can add a splash of hot water or milk while reheating. Avoid boiling vigorously after adding cream.