Alright, let’s talk. You and me. We need to have a serious conversation about Butter Chicken. You’ve had it at your favorite Indian restaurant, right? That ridiculously creamy, vibrant orange sauce that clings to every tender piece of chicken. You’ve probably tried to make it at home, followed a recipe to the letter, and ended up with something that was… fine. Just fine. But not that. Not the stuff of dreams.
Well, buckle up, buttercup, because that’s all about to change. I’m about to hand you the keys to the kingdom. This isn’t just another butter chicken recipe; this is the Butter Chicken Recipe. This is the one that will make you close your eyes, savor a bite, and wonder why you ever paid for takeout. It’s the real deal, authentic Murgh Makhani, and I’m going to break it down so simply that you’ll be nailing it on your first try. Here you can also check our Healthy Breakfast Ideas post.
We’re talking velvety, tangy, slightly sweet, and deeply flavorful sauce with chicken so tender it practically melts. Sound good? I thought so. Let’s get cooking.
Why This Recipe Works: The Secret to a Silky, Flavorful Sauce
So, what’s the magic? Why does this recipe succeed where so many others fall flat? It’s not one secret ingredient; it’s a series of non-negotiable techniques that build layers of flavor and create that signature texture.
First, we use a two-step marination process for the chicken. This ensures the chicken is seasoned to the bone and becomes incredibly tender. No dry, bland chicken allowed in this kitchen!
Second, the sauce foundation is built on ripe tomatoes and, my secret weapon, raw cashews. The cashews are the key to an insanely creamy sauce without it being overly heavy or greasy. They provide body and a luxurious richness that cream alone just can’t replicate.
And the final, most crucial step? We blend and then strain the gravy. Yes, it’s an extra step. No, you cannot skip it. Do you want a slightly gritty, homemade-tasting sauce, or do you want a silky, liquid-velvet, restaurant-quality masterpiece? Straining is the difference. Trust me on this one.
Butter Chicken vs. Chicken Tikka Masala: What’s the Difference?
Ah, the great debate! It’s one of the most common questions I get, and it’s a fair one. They look similar, they often appear side-by-side on menus, but they are distinctly different dishes. Think of them as cousins, not twins.
Butter Chicken (Murgh Makhani): The star here is the makhani (butter) gravy. It’s a smooth, rich, and milder sauce made primarily from tomatoes, butter, and cream. The flavor profile leans towards tangy and slightly sweet, with a gentle warmth from spices. The chicken itself is typically tandoori-style but isn’t aggressively spiced on its own.
Chicken Tikka Masala: This dish is a bit more robust and rustic. The chicken is tikka—marinated, heavily spiced, and grilled until charred—which is then added to a masala (spiced) gravy. This gravy usually contains onions, and sometimes bell peppers, and has a more pronounced, spicier kick. It’s delicious, but it’s not the subtle, creamy embrace of a true Butter Chicken.
Long story short: Butter Chicken is all about that creamy, buttery sauce. Chicken Tikka Masala is all about the spiced, grilled chicken in a more assertive gravy.
Key Ingredients for Authentic Butter Chicken Recipe
Great food starts with great ingredients. You don’t need a ton of hyper-exotic stuff, but a few key players are essential for that authentic taste. Let’s break it down.
For the Chicken Marinade: The Two-Step Process
This two-part marinade is a game-changer for tender, flavorful chicken.
- Chicken: Boneless, skinless chicken thighs are my top pick. They stay juicy and have more flavor. You can use breasts, but be very careful not to overcook them (more on that later!). Cut into 1.5-inch pieces.
- First Marinade (The Flavor Infusion): This is your acid and primary spice layer. You’ll need ginger paste, garlic paste, Kashmiri red chili powder, salt, and a good squeeze of fresh lemon juice.
- Second Marinade (The Tenderizer): This is where the magic happens. Full-fat plain yogurt (Greek yogurt works beautifully) and a touch of oil.
For the Makhani (Butter) Gravy: The Flavor Foundation
This is the heart and soul of the dish.
- Fat: Salted butter is traditional, but I like using a mix of butter and a neutral oil (like avocado or canola) to prevent the butter from burning.
- Aromatics: Ginger and garlic paste. Always.
- Tomatoes: This is critical. Use ripe, red tomatoes. Roma tomatoes are a great choice. In the off-season, a large can of high-quality whole peeled tomatoes (like San Marzano) is your best friend.
- Onions: This is controversial! Traditional Murgh Makhani often has no onion, relying solely on tomatoes for the base. Many modern restaurant versions use a small amount for a savory backbone. I use just a little bit. It’s your call!
- Creaminess: Raw, unsalted cashews and heavy cream. Don’t skimp here.
- Sweetness & Acidity: A tiny bit of sugar or honey to balance the acidity of the tomatoes. It shouldn’t taste sweet, it should just taste balanced.
A Note on Key Spices: Kasuri Methi and Kashmiri Red Chili Powder
If you want to level up your Indian cooking, you need these two spices in your pantry. They are not optional if you want that true restaurant flavor.
- Kashmiri Red Chili Powder: This is the secret to that gorgeous, vibrant red-orange color without blowing your head off with heat. It’s a mild chili powder prized for its color. You can find it at Indian grocery stores or online. If you can’t find it, use a mix of sweet paprika (for color) and a tiny pinch of cayenne (for heat).
- Kasuri Methi (Dried Fenugreek Leaves): This is the aroma of a great Butter Chicken. It has a unique, slightly bitter, and deeply savory smell, a bit like maple syrup and celery. You crush it between your palms right at the end to release the oils. There’s no perfect substitute, but it’s worth seeking out. It’s what gives the dish its signature restaurant fragrance.
How to Make Butter Chicken: A Step-by-Step Visual Guide
Ready to do this? Let’s walk through it. Put on some good music, pour yourself a drink, and let’s make some magic.
Step 1: Marinate the Chicken (The Key to Tenderness)
First things first, we treat our chicken right.
- First Marinade: In a medium bowl, combine your chicken pieces with the ginger paste, garlic paste, Kashmiri red chili powder, salt, and lemon juice. Get in there with your hands and make sure every piece is coated. Let this sit for about 20-30 minutes. This step allows the acid and spices to penetrate the meat.
- Second Marinade: Now, add the yogurt and oil to the same bowl. Mix it all up again. The yogurt is a fantastic tenderizer. Cover the bowl and let it marinate in the fridge for at least 4 hours, but honestly, overnight is even better. The longer, the better!
Step 2: Cook the Chicken (Grill, Pan-Fry, or Bake)
You’ve got options here, depending on your mood and equipment.
- For a Smoky Char (Best): If you have a grill, use it! Thread the marinated chicken onto skewers and grill over medium-high heat until cooked through and slightly charred in spots. This is the most authentic tandoori flavor.
- For Convenience (Easy): Heat a tablespoon of oil in a large skillet or pan over medium-high heat. Don’t crowd the pan (work in batches if needed). Cook the chicken for 3-4 minutes per side, until golden brown and cooked through. Don’t worry about cooking it 100% perfectly, as it will simmer in the sauce later.
- For Hands-Off (Simple): Preheat your oven to 400°F (200°C). Arrange the chicken on a baking sheet lined with foil and bake for 15-20 minutes, or until cooked through. You can pop it under the broiler for the last 2 minutes to get a little char.
Once cooked, set the chicken aside.
Step 3: Create the Silky Makhani Gravy
This is where the magic happens. Be patient, it’s worth it.
- Sauté Aromatics: In a large, heavy-bottomed pot or Dutch oven, melt the butter with a splash of oil over medium heat. Add the whole spices like cinnamon, cloves, and cardamom. Let them sizzle for 30 seconds until fragrant. If you’re using onions, add them now and cook until soft and translucent.
- Cook Down the Base: Add the ginger and garlic paste and cook for another minute until the raw smell is gone. Now, add your tomatoes, raw cashews, Kashmiri red chili powder, and salt. Stir everything together, bring it to a simmer, then cover and cook on low for 15-20 minutes. You want the tomatoes to break down completely and the cashews to soften.
- Blend to Oblivion: Let the mixture cool down slightly. This is important—don’t put a piping hot mixture in a sealed blender unless you want a kitchen disaster. Transfer the mixture to a high-powered blender and blend until it is absolutely, positively, unequivocally smooth. It will take a couple of minutes.
- STRAIN!: Pour the blended sauce through a fine-mesh sieve back into your cooking pot, using the back of a spoon or a spatula to push all the liquid through. You’ll be left with a small amount of fibrous pulp in the sieve. Discard it. What’s in your pot is now liquid gold—the silky-smooth base of your makhani gravy.
Step 4: Combine and Simmer to Perfection
We’re in the home stretch!
- Simmer the Gravy: Bring the strained gravy to a gentle simmer over low heat. Now is the time to taste and adjust. Add a pinch of sugar or honey to balance the acidity.
- Add the Chicken: Add your cooked chicken pieces to the gravy. Stir gently to coat.
- Finish with Finesse: Let it all simmer together for 5-7 minutes for the flavors to meld. Now, turn the heat to the absolute lowest setting. Stir in the heavy cream. Crush the Kasuri Methi between your palms and sprinkle it over the top, along with a pinch of garam masala. Give it one last gentle stir.
- The Final Touch: For that true restaurant-style richness, add one last tablespoon of cold butter and let it melt into the sauce. Turn off the heat. Your masterpiece is ready.
Pro Tips for the Best Butter Chicken Recipe Every Time
Listen up, these are the little things that make a big difference.
The Secret to a Super Smooth Gravy (Don’t Skip This!)
I know I’ve said it twice already, but it’s so important I’m saying it again. Strain the sauce. A powerful blender gets you 90% of the way there, but passing it through a fine-mesh sieve is the only way to remove any tiny bits of tomato skin, seeds, or fibrous pulp that your blender missed. This is the single biggest secret to achieving that luxurious, velvety texture.
Balancing Flavors: How to Adjust Acidity, Sweetness, and Spice
Cooking is about tasting and adjusting. Your tomatoes might be more or less acidic than mine. Here’s your cheat sheet:
* Too Tangy/Acidic? A pinch of sugar or a teaspoon of honey will work wonders. A little more cream can also mellow it out.
* Tastes Flat? It probably needs more salt. Salt elevates all the other flavors. A tiny squeeze of lemon juice at the end can also brighten everything up.
* Not Rich Enough? A final knob of butter swirled in at the end can add that last bit of luxuriousness.
Achieving the Perfect Creamy Texture Without a Greasy Film
Ever had a creamy sauce that separated and left a greasy film on top? That happens when the dairy gets too hot and the fat splits. To avoid this, always add your heavy cream at the very end, over very low heat or with the heat turned off completely. Gently stir it in until just combined; don’t let it come to a rolling boil.
Don’t Overcook the Chicken
Remember, the chicken gets cooked twice: first on its own, and then it simmers in the sauce. It’s totally fine if the chicken is 90% cooked through in the first step. It will finish cooking in the gravy. This ensures it stays perfectly tender and juicy instead of becoming tough and stringy.
Serving Suggestions: What to Serve with Butter Chicken
This rich, creamy curry needs the perfect partners to sop up all that glorious sauce.
Breads: Naan, Roti, and Paratha
Is there anything better than tearing off a piece of warm, fluffy garlic naan and scooping up a big bite of butter chicken? I think not. Plain naan, roti (a simple whole wheat flatbread), or a flaky paratha are all fantastic choices.
Rice: Basmati and Jeera Rice
A bed of fluffy, long-grain basmati rice is a classic pairing. If you want to get a little fancier, Jeera Rice (basmati rice tempered with cumin seeds) is a simple and fragrant upgrade.
Simple Side Dishes and Salads
Because the main dish is so rich, you want something fresh and light on the side. A simple kachumber salad (diced cucumbers, tomatoes, and onions with a squeeze of lemon juice and a pinch of salt) or a cooling yogurt raita is perfect to cut through the richness.
Recipe Variations & Dietary Modifications
One of the best things about cooking at home is making a recipe your own. Here are a few common tweaks.
Healthier Butter Chicken (Lighter Version)
For a lighter take, you can bake or grill the chicken instead of pan-frying. In the sauce, substitute the heavy cream with half-and-half, evaporated milk, or even full-fat Greek yogurt (stirred in off the heat to prevent curdling). You can also reduce the amount of butter.
How to Make Dairy-Free or Vegan Butter Chicken
- Dairy-Free: This is surprisingly easy! Use a dairy-free yogurt (like coconut or almond) for the marinade. In the sauce, use a neutral oil or vegan butter instead of dairy butter, and substitute the heavy cream with full-fat canned coconut cream.
- Vegan: For a vegan version, do all the dairy-free swaps above and replace the chicken with pressed extra-firm tofu, paneer-style tofu, or chickpeas. If using tofu, marinate and cook it just like the chicken. If using chickpeas, you can add them directly to the finished sauce.
Making it in an Instant Pot or Slow Cooker
- Instant Pot: You can make the entire sauce in the Instant Pot using the sauté function. Then blend, strain, return to the pot, add the raw marinated chicken, and pressure cook on high for 6-7 minutes. Finish with cream and kasuri methi as usual.
- Slow Cooker: This is great for tender chicken. Make the sauce on the stovetop through the blending and straining step. Pour the sauce into the slow cooker, add the raw marinated chicken, and cook on low for 4-6 hours or high for 2-3 hours. Stir in the cream and spices at the end.
Using Chicken Breast vs. Chicken Thighs
I’m team thigh all the way. Chicken thighs have more fat, which means more flavor and they are much more forgiving—it’s hard to overcook them. Chicken breasts are leaner but can become dry and tough very quickly. If you must use breasts, cut them into slightly larger chunks and be extra careful with your cooking times.
How to Store, Freeze, and Reheat
Butter chicken makes for phenomenal leftovers. The flavors get even better the next day!
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Freezing for Later
Yes, you can freeze it! Let the butter chicken cool completely, then transfer it to a freezer-safe container or zip-top bag. It will keep well for up to 3 months. The texture of the cream can sometimes change slightly upon thawing, but it’s usually not very noticeable.
The Best Way to Reheat
Avoid the microwave if you can, as it can make the sauce separate. The best way is to gently reheat it in a saucepan over low heat, stirring occasionally, until it’s warmed through. If the sauce seems too thick, you can add a splash of water or milk to loosen it up.
Frequently Asked Questions (FAQ)
Is Butter Chicken supposed to be sweet?
It should have a hint of sweetness to balance the tang of the tomatoes, but it should not be a sweet dish. It’s a savory, creamy, and tangy curry first and foremost. The sweetness comes from well-cooked tomatoes, the richness of the cream, and sometimes a very small amount of added sugar or honey.
Why is my butter chicken sauce bitter or too tangy?
This usually comes down to a few things. If it’s bitter, you might have burned the ginger-garlic paste or the whole spices at the beginning. If it’s overly tangy or acidic, your tomatoes were likely under-ripe, or you didn’t cook the sauce long enough to mellow them out. A pinch of sugar is the best way to fix an overly tangy sauce.
Can I make butter chicken without a blender?
You can, but it’s a workout! An immersion (stick) blender is a great alternative. If you have neither, you can try to mash the cooked tomato mixture as much as possible with a potato masher and then spend a good amount of time pushing it through a sieve. It’s doable, but a blender makes life much, much easier.
What is a good substitute for kasuri methi (dried fenugreek leaves)?
Honestly, there’s no perfect substitute for its unique flavor. It’s really worth finding. In a real pinch, you could try a tiny amount of dried celery leaves or a pinch of ground fennel seeds, but it will definitely change the final flavor profile.
Can I prepare any parts of this recipe in advance?
Absolutely! This is a great recipe for meal prep. You can marinate the chicken up to 24 hours in advance. You can also make the entire makhani gravy base (up to the straining step) and store it in the fridge for 2-3 days. When you’re ready to eat, just cook the chicken, heat the gravy, and combine everything. It makes for a fantastic weeknight meal!
I am a passionate recipe developer and food enthusiast specializing in heart-warming traditional dishes and simple, everyday meals. My goal is to inspire you to find joy and confidence in the kitchen through my easy-to-follow recipes.