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–+ servings
“Plate of creamy butter chicken served with fluffy basmati rice and warm naan bread, garnished with fresh cilantro and crumbled cheese.”

butter chicken

Rich, creamy, and full of flavor — this homemade Butter Chicken recipe is inspired by my neighbor Priya’s family version. Tender chicken pieces simmer in a spiced tomato-cream sauce that’s comforting, aromatic, and surprisingly easy to make. It’s better than takeout and reheats beautifully!
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Prep Time 25 minutes
Cook Time 35 minutes
Marinating Time 4 hours
Total Time 5 hours
Servings: 4 servings
Course: Main Course, Dinner
Cuisine: Indian, North Indian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 700 g boneless chicken thighs or breasts -cut into bite-size pieces
  • ½ cup plain yogurt -not Greek yogurt
  • 1 tablespoon lemon juice -freshly squeezed
  • 1 teaspoon garam masala - warm spice blend
  • 1 teaspoon ground cumin - aromatic depth
  • 1 teaspoon Kashmiri chili powder -or paprika for mild heat
  • 1 teaspoon fresh ginger paste -optional fresh grated
  • 1 teaspoon garlic paste -or minced
  • ½ teaspoon salt - adjust to taste
For the Sauce
  • 3 tablespoon butter - divided use
  • 1 medium onion -finely diced
  • 400 g crushed tomatoes -or tomato puree
  • ½ cup heavy cream -add off heat
  • 1 teaspoon garam masala - for balance
  • 1 teaspoon ground coriander -
  • ½ teaspoon turmeric -adds color
  • 1 teaspoon Kashmiri chili powder -adjust heat
  • 1 teaspoon dried fenugreek leaves -crushed between palms
  • 1 pinch sugar -balances acidity
  • ½ teaspoon salt -or to taste
Optional Garnish
  • butter -for drizzling
  • fresh cilantro -chopped
  • heavy cream - swirl on top

Equipment

  • 1 Large heavy-bottomed skillet or Dutch oven (Prevents burning the sauce)
  • 1 Blender or immersion blender (For a smooth, silky sauce)
  • 1 Mixing Bowls (For marinating chicken)
  • 1 Wooden Spoon (Gentle stirring, won’t scratch pan)
  • 1 Measuring spoon set (For precise spice portions)

Method
 

  1. Combine yogurt, lemon juice, and spices in a bowl. Add chicken, coat well, and refrigerate 30 mins–4 hrs. Marination, Flavor base
  2. Melt butter in a skillet, sauté onions until golden. Add ginger-garlic paste and all dry spices; toast 30 seconds. Browning, Aromatics
    “Bowl of tender chicken pieces coated in aromatic spices and masala, perfectly browned and ready to be added to curry or served as a main dish.”
  3. Add crushed tomatoes and simmer 10–15 mins. Blend smooth and return to pan. Stir in butter. Simmering, Blending
  4. Stir in cream on low heat until sauce turns orange and creamy. Emulsifying, Creaminess
  5. Add marinated chicken to sauce, simmer 15–20 mins until fully cooked. Sprinkle crushed fenugreek and sugar.

Nutrition

Serving: 250gCalories: 450kcalCarbohydrates: 14gProtein: 29gFat: 29gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 145mgSodium: 580mgPotassium: 610mgFiber: 2gSugar: 6gVitamin A: 950IUVitamin C: 7mgCalcium: 85mgIron: 2.1mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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