Creamy Butter Chicken

Experience the Ultimate Butter Chicken Recipe: Better Than Takeout, Made at Home! This creamy, luscious curry is renowned for its rich, aromatic flavor and tender chicken, offering an unparalleled dining experience right from your kitchen. Forget about ordering in; our authentic recipe brings the magic of classic Indian cuisine directly to your table.

Mastering The Best Butter Chicken Recipe at Home

Butter Chicken, known as Murgh Makhani, holds a special place in the hearts of curry lovers worldwide, and it’s undoubtedly one of my absolute favorites. This dish is celebrated for its distinctive velvety sauce and incredibly succulent chicken, making it a true culinary delight. After extensive testing and refining, I am thrilled to share my ultimate version with you, designed to be both accessible for home cooks and superior in taste to your favorite restaurant takeaway.

My quest for the perfect Butter Chicken led me to create a recipe that delivers on all fronts: the chicken is marinated to melt-in-your-mouth perfection, absorbing a symphony of spices, while the sauce is a harmonious blend of rich, creamy, and subtly spiced flavors. Unlike some versions that can be overly sweet or heavy, this recipe achieves a beautiful balance that will tantalize your taste buds.

While my Coconut Chicken Curry remains a popular choice among readers, this Butter Chicken recipe has become a consistent staple in my own kitchen. It’s the dish I return to week after week, always delivering comfort and satisfaction without fail. Its blend of classic Indian spices, tender chicken, and a decadent tomato-cream sauce creates an unforgettable meal that’s surprisingly straightforward to prepare.

Essential Ingredients for Authentic Butter Chicken

Crafting exceptional Butter Chicken begins with selecting the right ingredients. Each component plays a vital role in building the complex, rich flavors that define this iconic dish. Here’s a closer look at the key elements and tips for optimal results:

• Aromatic Spices: The soul of any good curry lies in its spices. For this recipe, we use a blend of cumin, garam masala, turmeric, paprika, and a touch of cayenne. Briefly toasting these spices in the pan before adding other ingredients is a game-changer. This simple step unlocks their full aromatic potential, deepening the overall flavor profile of your sauce.
• Garlic & Ginger: These two aromatics are foundational in Indian cooking. To streamline your cooking process, feel free to use pre-diced, jarred, or paste versions of garlic and ginger. However, freshly minced garlic and ginger will always provide the most vibrant and pungent flavor, elevating your curry to the next level.
• Chicken: For the most tender and juicy Butter Chicken, boneless, skinless chicken thighs are highly recommended. Their higher fat content ensures they remain moist and flavorful during cooking. If you opt for boneless, skinless chicken breasts, be mindful of cooking times; cook them fully first and then stir them back into the sauce at the very end to prevent them from drying out.
• Full-Fat Greek Yogurt: An essential ingredient for the marinade, full-fat Greek yogurt not only tenderizes the chicken but also helps the spices adhere better. Its creamy texture and slight tang contribute to the rich depth of the final dish. Always use full-fat for the best taste and a wonderfully smooth, non-grainy texture.
• Fresh Lemon Juice: A squeeze of fresh lemon juice in the marinade helps to brighten the flavors and further tenderize the chicken. It adds a subtle acidity that balances the richness of the yogurt and spices. Freshly squeezed lemon juice is always preferred over bottled for its superior flavor.
• Unsalted Butter: As the name “Butter Chicken” suggests, butter is a star ingredient, providing a luscious richness and silkiness to the sauce. Using unsalted butter gives you full control over the dish’s sodium content, ensuring it doesn’t become overly salty. It’s used both to sauté the onions and as a finishing touch to enhance the sauce’s mouthfeel.
• Yellow Onion: Finely chopped yellow onion forms the aromatic base of the sauce. It cooks down beautifully, adding a foundational sweetness and savory depth without being distinctly noticeable in the final texture of the sauce. Ensure it’s chopped small so it blends seamlessly.
• Tomato Paste & Fire-Roasted Tomatoes: The combination of tomato paste and fire-roasted crushed tomatoes provides the robust, slightly smoky tomato base for the curry. Tomato paste intensifies the tomato flavor, while fire-roasted tomatoes add an extra layer of complexity and depth that makes the sauce truly exceptional.
• Heavy Cream: This is where the “creamy” in Butter Chicken comes from! Heavy cream is crucial for achieving that characteristic rich, smooth, and indulgent texture. It should be added slowly over low heat to prevent it from curdling or separating, ensuring a perfectly velvety finish.
• A Touch of Sugar: Just a small amount of sugar works wonders in balancing the acidity of the tomatoes and enhancing the overall sweetness and complexity of the sauce. Taste and adjust to your preference, but don’t skip this ingredient as it makes a significant difference in rounding out the flavors.

Step-by-Step Guide: How to Make Irresistible Butter Chicken

Creating this restaurant-quality Butter Chicken at home is simpler than you might think. Follow these detailed steps to achieve a dish bursting with flavor and tender chicken, all within your own kitchen.

1. Prepare the Marinade and Marinate the Chicken: Begin by combining your ground cumin, garam masala, turmeric, paprika, minced garlic, minced ginger, and cayenne pepper in a bowl. Mix them thoroughly to create a fragrant spice blend. Next, trim any excess fat from your boneless, skinless chicken thighs (or breasts, if using) and cut them into uniform 1-inch pieces. Place the chicken in a large bowl or a sturdy zip-top bag. Add the Greek yogurt, fresh lemon juice, a portion of the salt, and half of your prepared spice mix. Stir well to ensure every piece of chicken is thoroughly coated, or knead the bag if using. Cover the bowl tightly or seal the bag and refrigerate for a minimum of 30 minutes, allowing the flavors to meld and the chicken to tenderize. For maximum flavor, you can marinate the chicken for up to 24 hours.
2. Sauté the Onions and Bloom the Spices: In a large, heavy-bottomed pan or Dutch oven, melt the unsalted butter over medium heat. Once the butter is shimmering, add the finely diced yellow onion. Cook the onion for 7-10 minutes, stirring occasionally, until it becomes soft, translucent, and slightly golden. Be careful not to burn it; reduce the heat if necessary. At this point, stir in the remaining half of your spice mix and the tomato paste. Continue to cook for another 2-3 minutes, stirring constantly. This step is crucial for “blooming” the spices, which means heating them in fat to release their essential oils and enhance their aroma and flavor. The mixture should become incredibly fragrant.
3. Sear the Chicken: Gently push the sautéed onions and spices to the edges of the pan, creating a space in the center. Increase the heat slightly to medium-high. Carefully add the marinated chicken pieces to the center of the pan, making sure to leave any excess marinade in the bowl – don’t try to scrape it all off. Cook the chicken for approximately 3-4 minutes, stirring frequently, until the exterior of the chicken pieces turns white. The chicken will not be cooked through at this stage, but searing it helps to lock in juices and develop a richer flavor. As you cook, gradually incorporate the onion and spice mixture into the chicken.
4. Simmer the Sauce to Perfection: Once the chicken is no longer pink on the outside, stir in the can of fire-roasted crushed tomatoes, heavy cream, sugar, and the remaining teaspoon of salt. Mix everything thoroughly until well combined. Reduce the heat to low, cover the pan, and let the curry simmer for 15-20 minutes. This slow simmer allows the chicken to cook through completely (to an internal temperature of 165°F) and gives the flavors in the sauce time to deepen and meld beautifully. The sauce should thicken to a rich, creamy consistency. If desired, stir in some fresh chopped cilantro during the last few minutes of simmering for an added burst of freshness.
5. Serve and Garnish: Your homemade Butter Chicken is now ready to be enjoyed! Serve it immediately over a bed of perfectly cooked basmati rice. Garnish generously with additional fresh cilantro leaves for a bright, aromatic finish. For a truly authentic Indian dining experience, serve alongside warm flatbreads such as naan, roti, or pita bread, perfect for soaking up every last drop of the exquisite sauce.

Perfect Pairings: What to Serve with Butter Chicken

Butter Chicken is a versatile dish that pairs wonderfully with a variety of accompaniments. Enhancing your meal with the right sides can transform it into a truly memorable feast. Here are some of my top recommendations:

• Rice Varieties: The classic pairing for Butter Chicken is undoubtedly rice. I particularly love serving it over fluffy basmati rice, known for its fragrant aroma and long grains that beautifully absorb the rich sauce. Other fantastic options include flavorful yellow rice, aromatic curry rice, or simply perfectly cooked white rice.
• Indian Breads & Flatbreads: No Indian meal is complete without a side of warm bread. You can serve soft pita bread, versatile flatbread, traditional roti (a buttery Indian flatbread), or luxurious naan (especially garlic naan) to scoop up every delicious bite of the creamy curry.
• Light Vegetable Sides: To add freshness and a contrasting texture, consider serving a simple vegetable side dish. A light stir-fry or roasted vegetables are excellent choices. Think tender roasted cauliflower, sweet carrots, or sautéed green beans. These add a healthy component without overpowering the main dish.
• Refreshing Raita: A very common and highly recommended accompaniment to Indian dishes is Raita, a cooling cucumber and yogurt salad. Its refreshing tang provides a perfect counterpoint to the rich and spicy flavors of the Butter Chicken. You can find a delicious Raita recipe featured in my pumpkin curry post.

Tips & Variations for Your Butter Chicken

To ensure your Butter Chicken turns out perfectly every time, and to allow for customization, consider these additional tips and variations:

• Spice Level Adjustment: The cayenne pepper in this recipe provides a mild warmth. If you are very sensitive to spice, feel free to omit it entirely. For those who love a bit more heat, you can gradually increase the amount of cayenne pepper up to a full teaspoon, tasting as you go to achieve your desired level of kick.
• Optimal Chicken Choice: As mentioned, chicken thighs are ideal for their juiciness. If using chicken breasts, remember to sear them until fully cooked and then remove them from the pan. Cover them with foil to keep warm. Only add the cooked chicken breasts back into the simmering sauce during the last minute or two of cooking, just enough to warm them through. This prevents the chicken breasts from becoming dry and tough.
• Enhancing the Sauce: For an even richer sauce, some cooks like to add a pinch of dried fenugreek leaves (kasoori methi) at the end of cooking. Crush them between your palms before adding to release their aromatic flavor. This herb adds a distinct, slightly bitter, and sweet note that is classic in authentic Butter Chicken.
• Vegetarian Adaptation: You can easily transform this into a delicious vegetarian dish. Replace the chicken with paneer (Indian cheese), chickpeas, or a medley of your favorite vegetables like cauliflower, potatoes, and green peas. Adjust cooking times accordingly until the paneer or vegetables are tender.
• Make Ahead & Storage: Butter Chicken often tastes even better the next day as the flavors have more time to meld. Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stovetop over low heat or in the microwave, stirring occasionally, until warmed through. Adding a splash of water or cream can help restore its creamy consistency if it has thickened too much.

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5 from 6 votes

Delicious Homemade Butter Chicken Recipe

By
Chelsea Lords

This Butter Chicken Recipe is a beloved curry featuring tender, marinated chicken in a rich, creamy tomato-based sauce, offering an authentic taste of India.

Prep Time:

30 minutes

Cook Time:

30 minutes

Marinating Time:

30 minutes

Total Time:

1 hour
30 minutes

Servings:

4
servings

Equipment

• Large Pan

Ingredients

• 2 tablespoons ground cumin
• 2 tablespoons garam masala
• 1-1/2 tablespoons ground turmeric
• 1 teaspoon paprika
• 1-1/2 tablespoons finely minced garlic
• 1-1/2 tablespoons finely minced ginger
• 1/8 teaspoon cayenne pepper (see note 1 for spice adjustment)
• 2 pounds boneless, skinless chicken thighs (or breasts, see note 3)
• 3/4 cup plain Greek yogurt (full-fat recommended)
• 1 tablespoon lemon juice
• 1-1/2 teaspoons salt (divided)
• 2 tablespoons unsalted butter
• 1-1/2 cups finely diced yellow onion
• 1 tablespoon tomato paste
• 1 (14-ounce) can fire-roasted crushed tomatoes
• 1-1/4 cups heavy cream
• 1 tablespoon sugar
• Basmati rice (for serving)
• Fresh cilantro (optional, for garnish)

Instructions

• In a small bowl, combine ground cumin, garam masala, turmeric, paprika, finely minced ginger, finely minced garlic, and cayenne pepper (see note 1 for spice adjustment). Stir thoroughly to create your spice blend and set aside.
• Prepare the chicken by trimming any excess fat and cutting it into uniform 1-inch pieces. Place the chicken into a large mixing bowl or a sturdy zip-top bag. Add the plain Greek yogurt, fresh lemon juice, 1/2 teaspoon of salt, and half of the prepared spice mix. Stir well to ensure all chicken pieces are evenly coated, or knead the bag. Cover the bowl tightly or seal the bag and refrigerate for a minimum of 30 minutes. Do not marinate for longer than 24 hours to ensure optimal texture.
• Melt 2 tablespoons of unsalted butter in a large pan or Dutch oven over medium heat. Add the finely diced yellow onion and cook for 7–10 minutes, stirring occasionally, until the onion is soft, translucent, and lightly golden. Be careful not to burn the onions; reduce heat if needed. Stir in the reserved half of the spice mix and 1 tablespoon of tomato paste. Cook for an additional 2–3 minutes, stirring constantly, until the spices are fragrant and slightly darkened. This step “blooms” the spices, intensifying their flavors.
• Push the cooked onion and spice mixture to the edges of the pan, clearing a space in the center. Increase the heat to medium-high. Add the marinated chicken pieces to the center of the pan, leaving behind any excess marinade in the bowl. Cook the chicken for about 3–4 minutes, stirring often, until the outside of the chicken turns white. It doesn’t need to be cooked through at this point. As you stir, gradually incorporate the onion and spices with the chicken.
• Once all the chicken pieces are white on the outside, stir in the can of fire-roasted crushed tomatoes, heavy cream, sugar, and the remaining 1 teaspoon of salt. Mix thoroughly to combine all ingredients. Reduce the heat to low, cover the pan, and let the curry simmer gently for 15–20 minutes, or until the chicken is fully cooked through (reaching an internal temperature of 165°F) and the sauce has thickened to your desired consistency. If you wish, stir in some optional chopped fresh cilantro here for added flavor.
• Serve your delicious homemade Butter Chicken immediately over a generous portion of cooked basmati rice (see note 2 for rice cooking instructions). Garnish with additional fresh cilantro leaves. For an authentic Indian dining experience, serve alongside your favorite flatbreads like naan, roti, or pita bread, perfect for soaking up the rich, creamy sauce.

Recipe Notes

Note 1 – Spice Level: The recipe calls for 1/8 teaspoon of cayenne pepper for a subtle warmth. If you are highly sensitive to spice, you can omit it entirely. For those who enjoy more heat, feel free to increase the cayenne pepper up to a full teaspoon, adjusting to your personal preference.

Note 2 – Cooking Basmati Rice: For perfectly fluffy basmati rice, follow these steps:

• Measure the desired amount of basmati rice and place it in a fine-mesh sieve. Rinse the rice under cold running water until the water runs completely clear, removing excess starch.
• Transfer the rinsed rice to a bowl and cover it with fresh water. Let it soak for about 5–10 minutes. This helps the grains cook evenly and prevents them from sticking.
• While the rice is soaking, fill a large pot with water and bring it to a rolling boil over high heat.
• Once the water is boiling rapidly, drain the soaked rice thoroughly and add it to the boiling water.
• Cook the rice for approximately 5 minutes without reducing the heat. Taste a few grains to ensure they are tender but still have a slight bite (al dente). If not, cook for another minute. Drain the cooked rice in a colander and gently fluff it with a fork before serving.

Note 3 – Using Chicken Breast: If you choose to use boneless, skinless chicken breast instead of thighs, it’s crucial to adjust the cooking method to prevent it from becoming dry. Cook the chicken breast pieces completely through during the searing stage (Step 3). Once cooked, remove them from the pan and place them on a plate, covering tightly with foil to keep them warm. Only reintroduce the cooked chicken breast back into the curry sauce during the last minute of simmering (Step 4), just long enough to warm it through. This method ensures the chicken remains tender and moist.

Storage Instructions: Leftover Butter Chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, stirring occasionally, or use the microwave until thoroughly heated. If the sauce has thickened too much upon reheating, add a tablespoon or two of water or extra cream to restore its creamy consistency.

Nutrition

Serving:
1serving

|

Calories:
250kcal

|

Carbohydrates:
8.4g

|

Protein:
14.4g

|

Fat:
17.9g

|

Cholesterol:
93.1mg

|

Sodium:
71.7mg

|

Fiber:
0.9g

|

Sugar:
6.5g

Nutrition information is automatically calculated and should be considered an approximation.