The smell hit me first - butter, cream, and spices so good my stomach started growling immediately. I was standing in Chef Raj's kitchen back in 2012, watching him stir this gorgeous orange-red sauce. He handed me a spoon to taste, and I'm not exaggerating when I say it changed how I thought about butter chicken. The chicken was so tender it fell apart, and that sauce? Rich and creamy with this smoky thing going on that I couldn't figure out.I basically pestered Chef Raj until he agreed to show me how he made it.
Why You'll Love This Recipe
Back teaching this to my cooking students for the past five years, I can tell you exactly why people get obsessed with making their own butter chicken. First off, it's way less scary than you think - I've had students who'd never cooked Indian food before nail this on their first try. The ingredient list looks long, but most of it is spices you probably have, and the actual cooking? Maybe 45 minutes start to finish.
Here's what really sold me: you can prep the sauce ahead and just cook the chicken when you're ready to eat. I do this all the time when I know we're having a busy week. The sauce actually tastes better the next day after everything sits together. And the cost? Making this at home runs about $12 for enough to feed six people, versus $50+ for takeout that honestly doesn't taste as good.
Jump to:
- Why You'll Love This Recipe
- Ingredients for Butter Chicken
- How To Make Homemade Butter Chicken Step By Step
- Smart Swaps for Butter Chicken
- butter chicken for Variations
- Equipment for butter chicken
- Storing Your Butter Chicken
- What to Serve With Homemade Butter Chicken
- Top Tip
- FAQ
- Time to Make This Tonight!
- Related
- Pairing
- butter chicken
Ingredients for Butter Chicken
The Marinade:
- Boneless chicken thigh
- Plain yogurt
- Lemon juice
- Ginger garlic paste
- Garam masala
- Red chili powder
- Turmeric powder
- Salt
The Sauce Base:
- Butter
- Tomato puree or crushed tomatoes
- Heavy cream
- Kasuri methi
- More garam masala
- Ground cumin
- Ground coriander
- Sugar
For Finishing:
- Chopped cilantro
- Extra butter
- Fresh cream
See recipe card for quantities.
How To Make Homemade Butter Chicken Step By Step
Marinate the Chicken
- Mix yogurt with all the spices, ginger garlic paste, and lemon juice in a large bowl
- Cut chicken into bite-sized chunks
- Toss chicken in marinade until every piece is coated
- Let it sit for 30 minutes at room temperature
Get That Restaurant Char
- Heat your grill pan or heaviest skillet over high heat until it's smoking
- Shake off excess marinade from chicken pieces
- Cook chicken in batches without crowding, about 3-4 minutes per side
- You want dark char marks but don't worry about cooking it through
- Set charred chicken aside on a plate
Build the Sauce
- Melt butter in your heavy pot over medium heat
- Pour in tomato puree and add garam masala, cumin, coriander, chili powder, and salt
- Let this simmer for 10-15 minutes, stirring occasionally until you see oil pooling at the edges
- Stir in heavy cream and let it bubble gently for 2-3 minutes
- Crush kasuri methi between your palms right into the pot
- Taste and add sugar if it's too tangy, salt if needed
Bring It All Together
- Toss in chopped cilantro right before serving
- Add your charred chicken pieces to the sauce
- Simmer everything together for 8-10 minutes so the chicken finishes cooking
- Stir in that final pat of butter and watch it melt in
- Swirl in a bit more cream for richness
Smart Swaps for Butter Chicken
Having made this for friends with different dietary needs and picky eaters in my classes, here's what actually works:
Protein Options:
- Chicken thighs → Chicken breasts (just watch them closer, they dry out faster)
- Chicken → Paneer cubes (my vegetarian students love this version)
- Regular chicken → Tofu for plant-based (press it really well first)
Dairy Alternatives:
- Heavy cream → Coconut cream (changes the flavor a bit but still really good)
- Yogurt → Coconut yogurt for vegan marinade
- Butter → Ghee (actually more traditional anyway)
- Regular cream → Cashew cream if you want dairy-free
Heat Level:
- Too spicy → Cut chili powder in half or leave it out completely
- Too mild → Add more chili powder or throw in some cayenne
- Kid version → Skip the chili powder, they won't notice with all the other flavors
Tomato Base:
- Regular → Fire-roasted tomatoes add nice depth
- Tomato puree → Crushed tomatoes (just blend them smooth first)
- Fresh tomatoes → Canned works better honestly, more consistent
butter chicken for Variations
Garlic Butter Chicken:
- Double the garlic in your marinade
- Add roasted garlic cloves to the sauce
- Finish with garlic butter instead of plain
- Oliver's absolute favorite version
Spicy Masala Version:
- Add green chilies to the sauce
- Mix in extra garam masala
- Throw in some crushed red pepper
- Garnish with sliced jalapeños
Coconut Curry Style:
- Replace half the cream with coconut milk
- Add curry leaves while sauce simmers
- Finish with toasted coconut flakes
- Lime juice instead of lemon
Tandoori Butter Chicken:
- Add tandoori masala to your marinade
- Grill chicken on actual grill if you can
- Extra smokiness from charcoal
- Top with raw onion rings
Weeknight Quick Version:
- Use rotisserie chicken (skip the marinating and charring)
- Simmer in sauce for 10 minutes
- Still tastes great when you're rushed
- My go-to on crazy busy nights
Equipment for butter chicken
- Heavy-bottomed pot or Dutch oven (prevents burning)
- Large mixing bowl for marinade
- Grill pan or cast iron skillet
- Wooden spoon or silicone spatula
- Sharp knife and cutting board
Storing Your Butter Chicken
After meal prepping this for years and making big batches for classes, here's what I've learned:
Fridge Storage (4-5 days):
- Let it cool completely before putting it away
- Store in airtight container
- The sauce gets thicker as it sits (totally normal)
- Reheat gently on stovetop with a splash of cream or water
- Tastes even better the next day honestly
Freezer Storage (2-3 months):
- Cool completely first
- Freeze in portions so you can thaw what you need
- Leave some space at the top of containers (it expands)
- Label with the date because you'll forget
- Thaw overnight in fridge before reheating
Reheating Tips:
- Stovetop works best - low heat, stir often
- Add a bit of cream or water to loosen it up
- Microwave works but stir every minute
- Don't boil it hard or the cream can separate
Make-Ahead Magic:
- Combine and simmer for 10 minutes
- Make the sauce up to 3 days ahead
- Marinate chicken separately
- Cook chicken fresh when you're ready to eat
What to Serve With Homemade Butter Chicken
After making this for years, I've learned that basmati rice and naan bread are really all you need. The rice soaks up that creamy sauce, and naan is perfect for scooping up every last bit. I usually make the rice while the chicken simmers - they finish at about the same time. Store-bought naan works great (I warm it in a dry skillet for 30 seconds per side), or you can grab it fresh from an Indian restaurant if there's one nearby.
Here's what actually happens at my house: Oliver wants plain basmati rice with his butter chicken and at least two pieces of naan for dunking. I like mine with jeera rice (rice cooked with cumin seeds) when I have an extra five minutes. A simple green salad on the side is nice but not necessary - this dish is rich enough that you don't really need much else. Just make more rice than you think you'll need.
Top Tip
- My aunt Meera grew up in Punjab and moved here in the early 90s. She watched me make butter chicken one afternoon a few years back and just shook her head, laughing. "You're working too hard," she said, grabbing a small bowl from my cabinet.
- She taught me something that day that changed everything. After your sauce simmers and you think it's done, take it off the heat. Add a small piece of butter (about a tablespoon) and then - here's the key - swirl the pot in circles instead of stirring. The butter melts into the sauce but stays visible in these glossy streaks. "We call it tadka ka finish," she explained. "It's what separates home cooking from restaurant cooking."
- But she had another trick I'd never seen anywhere. Right before serving, she'd take a small piece of charcoal (the kind for hookah, not the grill), heat it over the stove flame until it glowed red, drop it in a small metal bowl, place that bowl right in the pot of butter chicken, drizzle one teaspoon of ghee over the charcoal, and immediately cover the whole pot with a lid. The smoke infuses the curry for just 2-3 minutes. Remove the bowl, stir, and suddenly your homemade butter chicken tastes like it came from a tandoor oven.
FAQ
What are the ingredients in butter chicken?
he main ingredients are boneless chicken, yogurt for marinating, tomato puree, heavy cream, butter, and a blend of spices including garam masala, cumin, coriander, and chili powder. You also need ginger garlic paste and kasuri methi (dried fenugreek leaves) which gives it that restaurant flavor. I've made this probably 70 times, and the kasuri methi really is non-negotiable if you want it to taste right.
Why is butter chicken famous?
Butter chicken got famous because it was created in Delhi in the 1950s as a way to use leftover tandoori chicken. The chef mixed it with tomato gravy, butter, and cream to keep it from drying out. It became popular because it's rich and creamy but not super spicy, so people who are nervous about Indian food can handle it. Now it's probably the most ordered Indian dish worldwide.
What's the secret to really flavorful butter chicken?
The is charring the chicken first before adding it to the sauce - that smoky flavor is what you taste at restaurants. Also, simmering your tomato base long enough that oil starts separating at the edges means your spices are fully cooked. Don't skip the kasuri methi either. And honestly? Use way more butter than seems reasonable. It's in the name for a reason.
How spicy is butter chicken?
Traditional homemade butter chicken is mild to medium - maybe a 3 out of 10 on the spice scale. The cream and butter tone down the chili powder, so it has warmth without real heat. I make it for Oliver and he eats it no problem. You can always add more chili powder if you want it spicier, but the original version isn't meant to burn your mouth.
Time to Make This Tonight!
You've got everything you need now to make homemade butter chicken that'll make people think you ordered from that expensive place downtown. From getting the char right to Aunt Meera's butter swirl trick, this really isn't as hard as it looks. Oliver helps me make this and he's seven, so you're definitely going to be fine.
Want more dinners that taste like you spent way more effort than you did? Check out our The Best Crock Pot French Dip Sandwiches when you need the slow cooker to do all the work. Or try our Easy Chicken Cordon Bleu Sandwich Recipe that turns fancy restaurant food into something you can make on a Tuesday. And if you're feeling the whole international dinner thing, our The Best Chicken Enchiladas Recipe is just as good as this for feeding everyone.
Share your butter chicken! . We want to see how yours turns out!
Rate this recipe and tell us what you think!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with butter chicken
butter chicken
Ingredients
Equipment
Method
- In a bowl, whisk yogurt, lemon juice, ginger-garlic paste, garam masala, chili, turmeric, and salt. Toss in chicken to coat.
- Heat grill pan/cast iron over high until smoking. Shake off excess marinade; sear chicken 3-4 min/side for deep char (doesn't need to be cooked through). Set aside.
- In heavy pot, melt 3 tablespoon butter over medium. Add tomato puree, garam masala, cumin, coriander, chili, and salt. Simmer 10-15 min until thick and oil pools at edges.
- Stir in heavy cream; bubble gently 2-3 min. Crush kasuri methi into pot. Balance with sugar and adjust salt.
- Add charred chicken and any juices. Simmer 8-10 min until chicken is cooked through and tender.
- Off heat, swirl in 1 tablespoon butter and optional cream. Garnish with cilantro. Serve with basmati rice and naan.
Leave a Reply