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• What Is Butter Chicken?
• Tips for Cooking and Prepping
• Recipe Variations and Substitutes
• Serving Suggestions
• Storing, Make-Ahead, and Freezing Tips
• FAQs
• Butter Chicken Recipe

If you’ve ever wondered why butter chicken shows up on nearly every Indian restaurant menu, one bite of this homemade version will answer that question instantly. Tender marinated chicken simmered in a velvety, buttery tomato sauce is the kind of dinner that makes everyone go quiet at the table—in the best way. Grab some naan, because you’re going to want to soak up every drop.

What Is Butter Chicken?

Butter chicken, or murgh makhani, is a beloved North Indian dish that originated in the kitchens of Delhi, where cooks reportedly created it as a way to use up leftover tandoori chicken by simmering it in a rich, buttery tomato gravy. What started as a resourceful kitchen trick turned into one of the most iconic dishes in Indian cuisine, loved for its balance of smoky, tangy, and creamy flavors all in one bite.

This version starts with chicken breast marinated in yogurt and warm spices, seared until golden, then finished in a silky tomato-cashew sauce enriched with butter and cream. It’s comforting, a little indulgent, and infinitely better than takeout.

Tips for Cooking and Prepping

#1: Don’t skip the marinade time

Letting the chicken sit in the yogurt-spice mixture for at least 30 minutes (or up to 2 hours) makes a real difference in tenderness and flavor, since the yogurt helps break down the meat while the spices soak in.

#2: Sear in batches

Avoid crowding the pan when browning the chicken; giving each piece room to breathe helps it develop a golden crust instead of steaming in its own juices.

#3: Cool the sauce before blending

Let the tomato mixture cool slightly before pouring it into the blender so it purees smoothly and safely without splattering hot liquid everywhere.

#4: Use Kashmiri chili powder for color, not just heat

This mild, vibrant chili powder gives the sauce its signature deep red-orange hue without making the dish overly spicy, so don’t swap it for a hotter chili powder unless you’re prepared for extra heat.

#5: Crush the kasoori methi between your fingers

Rubbing the dried fenugreek leaves before adding them releases more of their distinct earthy aroma, which is a signature flavor note in authentic butter chicken.

Recipe Variations and Substitutes

If you don’t have mustard oil, any neutral cooking oil works fine for the marinade, though you’ll lose a bit of that signature pungency. Swap chicken breast for boneless chicken thighs if you prefer a juicier, more forgiving cut, and use raw cashews or almonds interchangeably in the sauce depending on what’s in your pantry. For a lighter version, you can reduce the heavy cream and butter slightly and add a touch more water, though the sauce will be less rich.

Serving Suggestions

Butter chicken is practically made for scooping, so serve it alongside warm naan, garlic naan, or fluffy basmati rice to catch every bit of that creamy sauce. A side of cooling cucumber raita, a simple kachumber salad, or some sautéed vegetables rounds out the meal nicely.

Storing, Make-Ahead, and Freezing Tips

Butter chicken keeps beautifully in the fridge for up to 4 days in an airtight container, and honestly tastes even better the next day as the flavors continue to meld. To freeze, cool completely and store in a freezer-safe container for up to 3 months; thaw overnight in the fridge and reheat gently on the stovetop, adding a splash of water or cream if the sauce has thickened too much.

FAQs

Can I make butter chicken ahead of time?

Yes, butter chicken actually tastes better after the flavors sit for a day, so it’s a great make-ahead dish for dinner parties or meal prep. Simply reheat gently on the stove before serving.

What can I use instead of heavy cream?

You can substitute half-and-half or full-fat coconut milk for a slightly different but still creamy result. Keep in mind the flavor and texture will shift a bit depending on your substitute.

Why is my butter chicken sauce not smooth?

This usually happens if the tomato mixture wasn’t blended long enough or wasn’t cooled before blending. Blend until completely smooth and, if needed, strain the sauce for an extra-silky texture.

Is butter chicken very spicy?

Not typically—this recipe uses Kashmiri chili powder mainly for color and mild flavor rather than intense heat, making it a great option for those sensitive to spice. Adjust the green chilies if you want more kick.

Can I use chicken thighs instead of chicken breast?

Absolutely, boneless skinless chicken thighs work wonderfully in this recipe and tend to stay juicier during the searing and simmering process.

Butter Chicken Recipe

Prep time: 10 min | Cook time: 30 min | Total time: 40 min | Servings: 6

Ingredients

For the Chicken Marinade

• 1.75 lb chicken breast, cut into bite-size pieces
• 1 tbsp mustard oil
• 1 tbsp Kashmiri chili powder
• 1 tsp ginger garlic paste
• ½ tsp garam masala
• ¾ tsp cumin powder
• 2 tbsp coriander powder
• 1 tsp kasoori methi, crushed
• 1 tsp salt, or to taste
• 3 tbsp Greek yogurt (plain or thick yogurt/curd)

For Cooking the Chicken

• 2 tbsp oil
• 1 tbsp unsalted butter

For the Butter Tomato Sauce

• 2 bay leaves
• 5 cloves garlic
• 1 tsp ginger, chopped
• ½ cup onion, chopped
• 2 green chilies
• 2 tsp cashew nuts (or almonds, chopped)
• 4 cardamom pods
• 1 tsp Kashmiri chili powder
• ½ tsp garam masala powder
• 2 tbsp coriander powder
• ¼ tsp turmeric powder
• ½ tsp kasoori methi, crushed
• Salt, to taste
• 4 medium tomatoes, chopped
• 2 tbsp unsalted butter
• 1 cup water

To Finish

• ½ cup heavy cream
• ½ tsp kasoori methi, crushed
• Coriander leaves, optional, for garnish

Instructions

1. In a bowl, whisk together the mustard oil and Kashmiri chili powder until well combined; this creates the vibrant red base for the marinade.
2. Add the ginger garlic paste, garam masala, coriander powder, cumin powder, kasoori methi, Greek yogurt, and salt to the same bowl and mix until it forms a smooth, thick marinade.
3. Add the chicken pieces and toss to coat evenly, massaging the marinade in for about a minute. Cover and marinate for at least 30 minutes, or up to 2 hours, in the fridge.
4. Heat the oil and butter in a pan over medium heat. Add the marinated chicken in batches without overcrowding the pan.
5. Cook the chicken for 3 to 5 minutes per side until golden brown and cooked through (juicy and white inside). Remove from the pan and set aside.
6. In the same pan, add the cardamom, bay leaves, green chilies, garlic, ginger, onion, and cashews (or almonds). Sauté over medium heat until softened and fragrant.
7. Stir in the Kashmiri chili powder, coriander powder, cumin powder, garam masala, kasoori methi, turmeric powder, and a pinch of salt. Sauté until the spices are toasted and aromatic.
8. Add the chopped tomatoes and cook, stirring occasionally, until they turn soft, mushy, and fully combined with the spices. Remove from heat and let cool slightly.
9. Transfer the cooled tomato mixture to a blender and blend until smooth and creamy.
10. In a clean pan over medium heat, melt the butter until it foams slightly. Pour in the blended tomato sauce along with a bit of water to reach your desired consistency, stirring well.
11. Add the fried chicken pieces to the sauce and simmer for 7 to 10 minutes, stirring occasionally and adjusting salt and water as needed for a creamy consistency.
12. Stir in the heavy cream and sprinkle in the crushed kasoori methi. Remove from heat, cover, and let sit for a few minutes to allow the flavors to meld before serving.
13. Garnish with coriander leaves if desired, and serve hot with basmati rice, naan, or chapati.

For a smokier flavor, you can char the chicken pieces slightly longer while searing before adding them to the sauce. Adjust the cream and butter quantities to make the dish lighter or richer depending on your preference.