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How to Make Butter Chicken | Butter Chicken Recipe at Home
Ritika Yadav

Butter Chicken Recipe

Learn how to make butter chicken at home with this easy recipe—rich flavors, simple steps, and better than restaurant style!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 500
Ingredients Equipment Method Video Notes

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

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

Method
 

  1. Marinate the Chicken
  2. First, ensure your chicken pieces are patted dry.
  3. In a bowl, mix the chicken with lemon juice, chili powder, and salt.
  4. Let it rest for 20 minutes.
  5. This initial step, also used by many restaurant chefs, seasons the meat beautifully from the inside out.
  6. Next, add the ginger garlic paste, yogurt, kasuri methi, oil, and the remaining spices (turmeric, garam masala, cumin, coriander).
  7. Mix everything really well, ensuring each piece is coated, covered, and refrigerated.
  8. For the most tender and juicy chicken, let it marinate for at least 12 hours, ideally up to 48 hours.
  9. Marination is absolutely key to flavorful chicken!
  10. Prepare the Sauce Base
  11. 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).
  12. Let them cool slightly.
  13. In a blender, combine the sautéed onions (if using), fresh tomatoes (or your chosen canned equivalent), the cashews, and ½ cup water.
  14. Blend until you have a very smooth puree.
  15. 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.
  16. Start Cooking the Sauce
  17. In a separate large pan or pot, melt 2 tablespoons of butter or ghee over medium heat.
  18. Add the optional whole spices (cinnamon, cardamoms, cloves) and let them sizzle gently for about 30 seconds to release their aroma.
  19. 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.
  20. 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.
  21. Simmer the Sauce
  22. Carefully pour the tomato-cashew puree into the pan.
  23. If your puree isn’t perfectly smooth, you can strain it directly into the pan using a fine-mesh sieve for a silkier texture.
  24. Mix well and bring the sauce to a boil over medium-high heat.
  25. Be careful as it can splatter!
  26. 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.
  27. If you blended cashews separately, stir that smooth cream/puree into the sauce now.
  28. 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.
  29. You can remove and discard the whole spices at this stage if you like.
  30. Cook the Chicken
  31. While the sauce simmers, cook your marinated chicken.
  32. Make sure the chicken isn’t straight from the fridge – let it sit at room temperature for about 15-20 minutes before cooking.
  33. In a separate pan or griddle, add 1 tablespoon of oil, butter, or ghee over medium heat.
  34. Place the marinated chicken pieces in the hot pan, spaced apart so they don’t steam.
  35. Fry on medium heat for about 2 minutes per side, until they are lightly browned and just cooked through.
  36. You don’t need to cook them completely at this stage, as they will finish cooking in the sauce.
  37. Cook in batches if needed to avoid overcrowding the pan.
  38. Combine and Finish
  39. Add the cooked chicken pieces directly to the simmering butter chicken gravy.
  40. 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!
  41. 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.
  42. 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.
  43. Taste and adjust seasoning – this is your chance to make it perfect!
  44. You might want a bit more garam masala for warmth or a touch more butter for extra richness if you like.
  45. Finally, stir in ¼ to ⅓ cup of heavy cream (or about ½ to ⅔ cup total if you skipped the cashews).

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.