Craving restaurant-style Butter Chicken at home? This easy butter chicken recipe delivers creamy, rich, and perfectly spiced Indian flavors in under an hour! Tender chicken simmered in a silky tomato-butter sauce with aromatic garam masala—it’s the ultimate comfort food. Serve with basmati rice or naan for a family favorite that’ll have everyone asking for seconds.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes (plus optional marinating time)
Servings: 4-6
Calories per serving: ~450 (varies with sides)
Ingredients
For the Chicken Marinade:
- 1.5 lbs (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- ¾ cup plain yogurt (full-fat Greek yogurt recommended)
- 1 tbsp lemon juice
- 1 tsp ground turmeric
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika (or Kashmiri red chili powder for color)
- 1 tsp salt
- 2 garlic cloves, minced
- 1-inch ginger, grated
For the Butter Chicken Sauce:
- 3 tbsp unsalted butter (or ghee for authentic flavor)
- 1 large onion, finely chopped
- 3-4 garlic cloves, minced
- 1-inch ginger, grated
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika or Kashmiri chili powder
- ½-1 tsp red chili powder (adjust for spice level)
- 14 oz (400g) canned crushed tomatoes or tomato puree
- 1 cup heavy cream (or full-fat coconut milk for lighter version)
- 2 tbsp tomato paste
- 1 tsp sugar (optional, to balance acidity)
- Salt to taste
- Fresh cilantro, chopped (for garnish)
- Optional: 1-2 tsp kasuri methi (dried fenugreek leaves) for restaurant touch
Instructions
- Marinate the chicken. In a large bowl, mix yogurt, lemon juice, turmeric, garam masala, cumin, coriander, paprika, salt, garlic, and ginger. Add chicken pieces and coat well. Cover and refrigerate for at least 30 minutes (or overnight for best flavor).
- Cook the chicken. Preheat oven broiler or heat a grill pan/skillet over medium-high. Thread chicken onto skewers (or cook directly in pan) and cook for 8-10 minutes, turning occasionally, until lightly charred and cooked through (internal temp 165°F/75°C). Set aside. (You can also bake at 400°F for 15-20 minutes.)
- Make the sauce. In a large pan or Dutch oven, melt 2 tbsp butter over medium heat. Add onion and sauté until golden (5-7 minutes). Stir in garlic and ginger; cook for 1 minute until fragrant.
- Add spices. Stir in garam masala, cumin, coriander, paprika, and chili powder. Cook for 30 seconds to bloom the spices.
- Build the sauce. Add crushed tomatoes and tomato paste. Simmer for 10 minutes, stirring occasionally, until thickened. Blend the sauce smooth with an immersion blender (optional for silky texture).
- Finish the dish. Stir in heavy cream, remaining 1 tbsp butter, sugar (if using), and kasuri methi. Add cooked chicken and simmer for 5-10 minutes to absorb flavors. Adjust seasoning.
- Serve hot. Garnish with fresh cilantro and a drizzle of cream. Pair with basmati rice, naan, or roti!
Tips for the Best Butter Chicken
- Make it milder: Reduce chili powder or use mild paprika.
- Dairy-free option: Swap yogurt with coconut yogurt and cream with full-fat coconut milk.
- Meal prep friendly: Sauce can be made ahead and freezes well for up to 3 months.
- Authentic touch: Use ghee instead of butter and add a pinch of cardamom.
- Storage: Refrigerate leftovers for 3-4 days. Reheat gently to avoid curdling cream.
This homemade butter chicken recipe is easier than takeout and tastes just like your favorite Indian restaurant! Rich, creamy, and packed with flavor—it’s a guaranteed crowd-pleaser.
Pin this easy butter chicken recipe for your next dinner, and drop a comment below if you try it! 🍛✨