Tender chicken coated in warm spices, grilled until lightly charred, and finished in a rich tomato and cashew sauce. This Butter Chicken brings together a creamy sauce, layered spices, and juicy chicken for a homemade version that tastes like a restaurant favorite.
Why You'll Love My Butter Chicken
- Yogurt-marinated chicken stays tender and flavorful
- Rich tomato and cashew sauce creates a creamy texture
- Restaurant-style Butter Chicken made at home
- Great for serving with rice or warm naan
- Tastes even better the next day
There was a small corner restaurant we used to pass after evening walks, where the smell of grilled chicken and warm spices always drifted outside before we even reached the door. You could smell butter, garlic, and tomatoes simmering long before seeing the menu. Those places always seemed to have one dish everyone ordered, and Butter Chicken was usually the one arriving at nearly every table.
Now, when I make it at home, what I enjoy most is how the flavors slowly come together. Butter Chicken, also called Murgh Makhani, has a smoother, creamier tomato-based sauce than Chicken Tikka Masala, with butter and a gentler balance of spices. The chicken gets time to marinate in yogurt, lemon juice, mint, cilantro, ginger, and garlic, which helps tenderize it and build flavor before it reaches the pan. Then the sauce becomes silky from tomatoes and cashews, and the final butter and cream bring everything together into a rich, comforting dish that still feels balanced. If you like cozy chicken dinners with a good sauce, you may also love my chicken katsu curry or chicken alfredo pasta fettuccine for another creamy dinner idea.
Key Ingredients in Butter Chicken
You'll find the exact measurements in the recipe card, but here's a closer look at key ingredients and why I use them.
- Chicken & Marinade: I use chicken thighs because they stay juicy and tender. The Greek yogurt, lemon juice, ginger-garlic paste, mint, cilantro, and spices help season the chicken deeply before it cooks.
- Sauce Base: The onions, tomatoes, ginger, garlic, green chilies, cumin seeds, dried red chilies, and cardamom, I like using together because they create a rich, warm base with plenty of depth.
- Cashews & Butter: I like adding cashews because they help the sauce blend smooth and creamy. The butter gives the Butter Chicken that rich finish without needing too much cream.
- Final Flavor Layer: Garam masala, dried fenugreek leaves, fresh cream, and cilantro. I add near the end because they bring the sauce together and make it taste rounded, fragrant, and comforting.
Helpful Swaps
- Make It Milder: Reduce the chilies and swap some of the red chili powder for paprika.
- Add Extra Creaminess: Stir in a little more cream at the end for a softer, richer sauce.
- Use Chicken Breast: Chicken thighs stay juicier, but chicken breast works if that is what you have.
How to Make Butter Chicken
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Marinate the Chicken: Mix the spices with oil, then add the chicken, mint, coriander, and lemon juice. Cover and refrigerate for 2 hours or overnight.
2. Cook the Chicken: Grill or sear the marinated chicken in a skillet until cooked through, then set aside.
3. Make the Sauce: Sauté onions with cumin seeds for 3-4 minutes, then add ginger, garlic, and green chilies. Cook for 2-3 minutes, then add tomatoes, cashews, cilantro, and butter. Simmer for 10-15 minutes, then blend until smooth.
4. Finish the Butter Chicken: Return the sauce to the pan, add sugar and fresh coriander, then simmer. Add the cooked chicken and cook for 5 minutes. Stir in the remaining spices, cook for 1 minute, then finish with butter and fresh cream.
Tips for the Best Butter Chicken
Do Not Rush The Onion Stage: I like giving the onions enough time to soften and develop color because they add more depth to the sauce instead of tasting sharp.
Let The Sauce Simmer Before Adding The Chicken: I usually give the blended sauce a few minutes on its own because it helps the spices settle and creates a richer flavor before the chicken goes back in.
Storage and Reheating
I keep Butter Chicken in an airtight container in the fridge for up to 4 days, and I like reheating it gently over low heat so the sauce stays smooth. If it thickens too much, I add a small splash of water or cream to bring it back together.
What to Serve With Butter Chicken
I like serving Butter Chicken with fluffy basmati rice so it can soak up every bit of the sauce. Warm naan always works well too, and a fresh tomato salad adds something cool and fresh alongside the rich sauce.
Try These Chicken Recipes Next!
Recipe
Butter Chicken Recipe
Ingredients
For the Marinade:
- 500 g boneless, skinless chicken thighs
- ½ teaspoon garam masala
- ½ tablespoon coriander powder
- ½ teaspoon cumin powder
- 1 tablespoon red chili powder
- ¼ teaspoon turmeric powder
- 1½ teaspoon salt
- ½ teaspoon dried fenugreek leaves - optional
- 1 tablespoon ginger-garlic paste
- 2 tablespoon Greek yogurt
- 1 tablespoon vegetable oil
- 1 tablespoon fresh mint - finely chopped
- 1 tablespoon fresh coriander - finely chopped
- 1 tablespoon lemon juice
For the Butter Chicken Sauce:
- 1 tablespoon vegetable oil
- ½ teaspoon cumin seeds
- 2 medium white onions - chopped
- 1 inch piece fresh ginger - chopped
- 8 cloves garlic - minced
- 3 green chilies
- 1 teaspoon salt
- ¼ teaspoon turmeric powder
- 1 tablespoon red chili powder
- ½ tablespoon coriander powder
- ½ teaspoon dried fenugreek leaves - optional
- 3 dried red chilies - optional
- 500 g tomatoes - chopped
- 50 g cashews
- 1 small bunch fresh cilantro - chopped
- 1 tablespoon butter
- 100 ml water
Butter Chicken Final Assembly:
- ½ teaspoon sugar
- Fresh cilantro leaves - chopped
- ½ teaspoon garam masala
- ½ teaspoon dried fenugreek leaves - optional
- 2 tablespoon butter
- 2 teaspoon fresh cream
Instructions
- On a large plate, combine ½ teaspoon garam masala, ½ tablespoon coriander powder, ½ teaspoon cumin powder, 1 tablespoon red chili powder, ¼ teaspoon turmeric powder, 1 ½ teaspoon salt, ½ teaspoon dried fenugreek leaves, 1 tablespoon ginger and garlic paste, 2 tablespoons Greek yogurt, and 1 tablespoon vegetable oil. Mix well until combined.
- Cut 1 lb (500 g) boneless chicken thighs into pieces, and add the chicken pieces along with 1 tablespoon fresh mint, 1 tablespoon fresh cilantro, and 1 tablespoon lemon juice to the marinade paste. Mix well until all pieces are evenly coated. Cover and refrigerate for at least 2 hours or overnight for deeper flavor.
- Heat a grill pan with a little vegetable oil over medium-high heat. Add the marinated chicken pieces and cook until they are cooked through. Remove from the pan and set aside.
- Heat 1 tablespoon vegetable oil in a pan over medium heat. Add ½ teaspoon cumin seeds and 2 chopped onions and sauté for 3-4 minutes. Stir in 1 inch chopped ginger, 8 minced garlic cloves, and 3 green chilies. Cook for 2-3 minutes until fragrant.
- Add 1 teaspoon salt, ¼ teaspoon turmeric powder, 1 tablespoon red chili powder, ½ tablespoon coriander powder, ½ teaspoon dried fenugreek leaves, and 3 dried red chilies. Stir continuously and cook for 2 minutes. Add 1 lb (500 g) chopped tomatoes, 50 g cashews, a small bunch of chopped cilantro, and 1 tablespoon butter. Mix well, cover, and cook for 10-15 minutes, stirring occasionally.
- Transfer the tomato mixture to a blender, add water, and blend until completely smooth.
- Transfer the sauce from blender to the skillet and add ½ teaspoon sugar, stirring until combined. Add chopped cilantro and bring the sauce to a simmer over low heat.
- Add the cooked chicken to the sauce and cook for 5 minutes. Stir in ½ teaspoon garam masala and ½ teaspoon dried fenugreek leaves and cook for 1 minute more. Add 2 tablespoons butter and 2 teaspoons fresh cream and stir until smooth. Garnish with fresh cilantro and serve with rice or naan.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
Absolutely incredible butter chicken! So creamy and flavorful.