My Favorite Butter Chicken Recipe

Tender chunks of chicken swimming in a silky, tomato-based sauce laced with butter and cream. It’s not too spicy, just the right kick to keep things exciting. This authentic butter chicken recipe, or murgh makhani as it’s traditionally called, brings restaurant vibes straight to your kitchen without the fuss. I’ve tweaked it over countless trials to make it simple for beginners while keeping that genuine Indian curry essence. Whether you’re feeding family or impressing friends, it’ll transport you to spice-filled streets with every bite. Trust me, once you try it, you’ll never order takeout again.

Recipe Overview

Butter chicken, that classic Indian dish also known as chicken makhani, is all about balance—spicy marinated chicken meets a creamy, buttery gravy. It’s milder than other curries, making it a crowd-pleaser for all ages. I’ve designed this version to be authentic yet easy, using everyday ingredients you probably have on hand.

Prep time clocks in at about 15 minutes, plus an hour for marinating if you can swing it. Cook time is around 30 minutes, so you’re looking at under an hour active time. This recipe serves 4 generously, perfect for a family dinner or meal prep. Total time? Roughly 45 minutes hands-on, but the flavors deepen if you let it simmer a bit longer.

Ingredients You’ll Need for Authentic Butter Chicken

Gather these up, and you’re set for magic. I always go for fresh spices—they make all the difference in this creamy chicken curry.

For the chicken marinade:

• 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces (thighs stay juicier than breasts)
• 1/2 cup plain yogurt (full-fat for creaminess)
• 1 tablespoon ginger-garlic paste (or minced fresh ginger and garlic)
• 1 teaspoon red chili powder (adjust for heat)
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• Juice of half a lemon
• Salt to taste

For the sauce:

• 4 tablespoons unsalted butter (divided—it’s called butter chicken for a reason!)
• 1 large onion, finely chopped
• 2 large tomatoes, pureed (or 1 cup canned tomato puree for ease)
• 10-12 cashew nuts, soaked in warm water (adds that nutty thickness)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon Kashmiri red chili powder (for color without too much spice)
• 1/2 teaspoon garam masala
• 1/2 cup heavy cream
• 1 teaspoon dried fenugreek leaves (kasuri methi—crush them for aroma)
• Fresh cilantro for garnish
• Salt and sugar to taste (a pinch of sugar balances the tang)

These portions are spot-on for that restaurant-style butter chicken. If you’re short on time, skip soaking the cashews, but it helps the sauce blend smoother.

Step-by-Step Instructions: How to Make Butter Chicken Like a Pro

Let’s dive in—I’ll walk you through it like we’re cooking together. Start by marinating the chicken. Mix the yogurt, ginger-garlic paste, spices, lemon juice, and salt in a bowl. Toss in the chicken pieces, coat them well, and let it chill in the fridge for at least an hour. Overnight is even better for deeper flavor.

Next, heat 2 tablespoons of butter in a large pan over medium heat. Add the marinated chicken and cook until it’s browned on all sides—about 5-7 minutes. Don’t overcook; it’ll finish in the sauce. Remove the chicken and set it aside.

In the same pan, melt the remaining butter. Throw in the cumin seeds and let them sizzle. Add the chopped onion and sauté until golden brown—that’s key for sweetness.

Stir in the tomato puree, soaked cashews (blended into a paste), coriander powder, chili powder, and a pinch of salt. Cook this down until the oil separates, about 10 minutes. If it sticks, splash in some water.

Blend the mixture into a smooth gravy if you want that silky texture— I use an immersion blender right in the pan. Return it to heat, add the cooked chicken, garam masala, and fenugreek leaves. Simmer for 5 minutes.

Finally, pour in the cream and a teaspoon of sugar. Stir gently and let it bubble for another 2-3 minutes. Garnish with cilantro. Boom—your easy butter chicken is ready!

Helpful Tips for Perfect Butter Chicken Every Time

I’ve messed this up before, so learn from my slips. Always use full-fat yogurt and cream—low-fat versions make the sauce split. If your gravy’s too thick, thin it with warm water or stock.

Toast your spices lightly before adding; it wakes up their flavors. And don’t skip the fenugreek—it adds that signature earthy note. Pro tip: If you’re grilling the chicken instead of pan-frying, it gets a smoky tandoori vibe, just like authentic murgh makhani.

Watch the heat—butter burns fast, so keep it medium-low. Taste as you go; Indian cooking is all about adjusting spices to your liking.

Variations to Spice Up Your Butter Chicken Game

Butter chicken is versatile, folks. For a healthier twist, swap cream for coconut milk—turns it into a dairy-free Indian curry with a tropical edge. I’ve done this on busy weeknights, and it’s still creamy.

Go vegetarian: Use paneer or tofu instead of chicken. Marinate the same way, then pan-fry. Or add veggies like bell peppers for a butter chicken masala vibe.

Want it spicier? Amp up the green chilies or add serrano peppers. For a fusion kick, I’ve stirred in some honey for sweetness—pairs great with naan. Experiment, but keep the base authentic.

How to Serve Your Homemade Butter Chicken

Serve it hot, straight from the pan, with fluffy basmati rice to soak up that sauce. I love pairing it with garlic naan—tear off a piece and scoop away. A side of cucumber raita cools things down.

For a full meal, add roasted veggies or a simple salad. Garnish with extra cilantro and a lemon wedge. It’s fancy enough for date night but cozy for Netflix binges.

Storage Instructions

Leftovers? No problem—they taste even better the next day. Cool it completely, then store in an airtight container in the fridge for up to 3 days. Reheat on the stove with a splash of water to loosen the sauce.

Freeze portions in zip-top bags for up to a month. Thaw overnight in the fridge, then warm gently. Avoid microwaving if you can; it can make the cream separate.

Nutrition Facts

Per serving (about 1 cup), this clocks in at roughly 400 calories—mostly from the butter and cream, but hey, it’s worth it. You’ll get around 30 grams of protein from the chicken, 25 grams of fat (healthy fats if you use good butter), and 15 grams of carbs.

It’s got 3 grams of fiber too, thanks to the tomatoes and onions. Sodium’s about 600mg, so watch if you’re on a low-salt diet. Overall, it’s a balanced indulgence with vitamins from the spices.

FAQs

Is butter chicken spicy? Not really—it’s mild compared to vindaloo, but you can tweak the chili. Mine’s got a gentle warmth.

Can I make it ahead? Absolutely! Marinate the chicken overnight and prep the sauce early. Assemble when ready.

What’s the difference between butter chicken and tikka masala? Butter chicken is creamier and less tomatoey, with a butter focus. Tikka masala has more onions and bell peppers.

Why does my sauce curdle? Probably low-fat dairy or high heat. Use full-fat and simmer low.

Is it gluten-free? Yes, as long as your spices are pure. No flour here.

Conclusion

This butter chicken recipe is a cozy, flavorful escape that’s easy to make at home. It blends authentic Indian spices with creamy comfort, perfect for any night. I’ve shared tips to make it your own, so save it, try it, and explore more variations. Whip it up, share your results, and let’s keep the curry love going!