Butter Chicken Recipe: Rich, Creamy, and Absolutely Irresistible

Okay, real talk—this butter chicken is next-level good. Like, so creamy and rich, you’ll wanna lick the bowl clean. I made it once… and now it’s a regular guest at our dinner table.

It’s that perfect mix of tender chicken, buttery sauce, and just enough spice to keep things interesting. And guess what? You don’t need to be a fancy chef to pull it off.

Every time I cook it, the kitchen smells amazing. My family crowds around before I even finish plating. If you’re craving something warm and comforting, this is the one.

So come on—let’s make it together. I’ll walk you through it step-by-step. You’re gonna love it.

Why You’ll Love This Recipe

• Melt-in-Your-Mouth Chicken: The yogurt marinade makes every bite tender and flavorful.
• Velvety, Balanced Sauce: Creamy, buttery, with a touch of sweetness and spice — just right.
• Tried and Tested: Made in home kitchens around the world with reliable, repeatable results.
• Restaurant Flavor at Home: No shortcuts, just authentic ingredients and smart steps.
• Freezer Friendly: Make a batch and enjoy leftovers that taste just as good.

What You Need to Know Before You Start

Prep Time: 25 minutes (plus marinating time)
Cook Time: 45 minutes
Total Time: Around 1 hour 10 minutes (excluding marination)

Servings: Serves 4 people generously. You can double the recipe if you’re feeding a crowd or want leftovers for later.

Difficulty: Beginner-friendly, but feels like a chef-made meal.

Required Kitchen Tools

• Cutting board and knife
• Mixing bowls
• Measuring cups and spoons
• Large skillet or sauté pan
• Blender (for a smooth sauce)
• Spatula or wooden spoon
• Serving dish or plate

Ingredients for the Marinade and Sauce

Here’s everything you’ll need to make butter chicken from scratch. Exact measurements are listed in the recipe card below.

For the Chicken Marinade

• Chicken thighs or breasts – Boneless and skinless, cut into bite-size pieces
• Plain yogurt – Helps tenderize the chicken
• Lemon juice – Adds brightness and balance
• Garlic paste – Fresh and aromatic
• Ginger paste – Adds warmth and depth
• Red chili powder – For a gentle heat
• Turmeric powder – Earthy color and subtle flavor
• Garam masala – A signature Indian spice blend
• Salt – To season the chicken

For the Butter Chicken Sauce

Salt – To taste

Butter – Unsalted, for richness

Onion – Finely chopped or sliced

Tomatoes – Fresh or canned, for the base

Cashew nuts – For a naturally creamy texture

Garlic paste – Boosts the sauce’s flavor

Ginger paste – Adds body and aroma

Garam masala – Essential for authentic flavor

Red chili powder – To match the marinade

Sugar – Balances the tangy tomatoes

Heavy cream – Makes the sauce silky

Kasuri methi (dried fenugreek leaves) – The signature finish

Variations for Butter Chicken

• Use Chicken Thighs: They stay juicier than breasts and are more forgiving during cooking.
• Make It Dairy-Free: Use coconut cream instead of heavy cream and a plant-based butter.
• Add More Heat: Include green chilies or extra red chili powder if you prefer it spicier.
• Use Almonds Instead of Cashews: Almonds will still give a rich texture if you don’t have cashews on hand.
• Slow Cooker Option: After marinating, add the chicken and sauce ingredients into a slow cooker and let it cook low and slow for deeper flavor.

How to Make Butter Chicken: Step-by-Step Instructions

1. Marinate the Chicken

In a large bowl, combine the yogurt, lemon juice, garlic paste, ginger paste, chili powder, turmeric, garam masala, and salt. Mix well, then add the chicken pieces. Toss until each piece is well coated. Cover and marinate in the refrigerator for at least 1 hour, or ideally overnight.

2. Sear the Chicken

Heat a skillet over medium heat and add a tablespoon of oil or butter. Once hot, add the marinated chicken (in batches if needed). Sear the chicken until lightly browned on the outside. It doesn’t need to be fully cooked yet — it’ll finish cooking in the sauce. Set aside.

3. Start the Sauce Base

In the same pan, melt butter over medium heat. Add chopped onions and sauté until golden brown and soft. Add garlic and ginger paste and cook until fragrant, about 1–2 minutes.

4. Build the Flavor

Add chopped tomatoes and cashews. Cook until the tomatoes break down and the mixture thickens, about 8–10 minutes. Stir occasionally to avoid sticking.

5. Blend Until Smooth

Transfer the cooked mixture to a blender or use an immersion blender directly in the pan. Blend until completely smooth. If the sauce seems too thick, add a splash of water.

6. Simmer with Chicken

Return the smooth sauce to the pan. Add garam masala, chili powder, sugar, and salt. Let it simmer for 5 minutes, then add the seared chicken back into the pan. Cover and cook on low heat until the chicken is fully cooked and tender — about 10–12 minutes.

7. Finish with Cream and Fenugreek

Once the chicken is done, stir in the heavy cream and crushed kasuri methi. Let it gently simmer for another 2–3 minutes. Taste and adjust seasoning as needed.

How to Serve Butter Chicken

Butter Chicken is versatile and pairs beautifully with many sides. Here are some serving ideas:

• With Naan or Roti: Use warm, soft naan to scoop up the sauce — it’s a classic combo.
• Over Steamed Rice: Plain basmati rice balances the richness of the sauce.
• With Jeera Rice: Cumin-flavored rice adds a gentle aroma and complements the flavors.
• As a Meal Bowl: Layer butter chicken with rice, a dollop of yogurt, fresh herbs, and a wedge of lemon for a cozy bowl.

Garnishing Ideas

• Sprinkle chopped cilantro or fresh coriander on top.
• Swirl in extra cream for a rich presentation.
• Add a pinch of crushed kasuri methi right before serving for aroma.

Storing Butter Chicken

• In the Fridge: Store leftovers in an airtight container for up to 3–4 days. Reheat on the stove or in the microwave with a splash of water or cream.
• Freezer Friendly: Let it cool fully, then freeze in a sealed container for up to 2 months. Thaw overnight in the fridge and reheat gently.
• Make-Ahead Tips: You can prepare the sauce in advance and refrigerate for 2–3 days before adding freshly cooked chicken.

Tips and Tricks for Success

• Marinate Overnight for Maximum Flavor: Letting the chicken soak in the marinade overnight tenderizes and deepens the taste.
• Blend the Sauce Well: A smooth sauce is the hallmark of great butter chicken. Use a high-speed blender if needed.
• Don’t Skip the Kasuri Methi: It adds that final touch of signature flavor — subtle, nutty, and uniquely aromatic.
• Adjust Spice to Taste: If you’re serving kids or prefer mild food, reduce the chili powder slightly and add extra cream.
• Use Fresh Cream, Not Whipping Cream: Fresh heavy cream gives the best silky finish without being overly rich or sweet.

Nutrition (Per Serving – Approximate)

Nutrient	Amount
Calories	430 kcal
Protein	28 g
Carbohydrates	10 g
Sugars	6 g
Fat	30 g
Saturated Fat	15 g
Fiber	2 g
Sodium	680 mg
Cholesterol	110 mg

Note: Nutritional values are estimates based on standard ingredient measurements.

Butter Chicken FAQs

Can I make this ahead of time?
Yes, butter chicken actually tastes better the next day. The flavors deepen as it sits.

Can I freeze it?
Absolutely. Just cool completely and freeze in an airtight container. Thaw and reheat gently.

Is this spicy?
Mild to medium. You can reduce or increase the chili powder to your liking.

Can I skip the cashews?
You can substitute with almonds or a few tablespoons of cream cheese to mimic the richness.

What’s the difference between butter chicken and chicken tikka masala?
Butter chicken is creamier, slightly sweeter, and uses butter and cream. Tikka masala is spicier and more tomato-forward.

Conclusion

Butter Chicken is more than just a dish — it’s an experience. From the tangy marinade to the velvety tomato-cashew sauce, every bite offers warmth and depth. This version keeps things simple yet authentic, perfect for home cooks who want restaurant-level results without the fuss. Whether you’re serving guests or just treating yourself, this recipe brings comfort and joy to the table.