If you love the rich, creamy taste of restaurant-style butter chicken, you can easily recreate this flavorful dish at home. This easy butter chicken recipe, also known as Indian chicken makhani, is perfect for anyone craving a comforting, delicious, and creamy chicken curry. With tender chicken simmered in a flavorful sauce made from tomatoes, butter, and cream, this butter chicken recipe brings restaurant-quality taste right to your kitchen. Whether you're a fan of Indian food or looking to try something new, this homemade butter chicken is sure to impress!
Whether you’re looking for a quick and easy butter chicken for dinner or a creamy butter chicken recipe homemade for a special occasion, this recipe is perfect for any time.
Serve your butter chicken with naan bread or Indian-style rice to soak up the creamy sauce. Both are classic accompaniments that complement the richness of the dish.
Let's get started on making your ow Indian butter chicken recipe at home!
Looking for more Indian-inspired recipes? Check out these Gobi Manchurian, Chicken Tikka, Easy Vegan Coconut Chickpea Curry, and Instant Pot Tikka Masala.
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Ingredients You’ll Need to Make Indian-Style Butter Chicken:
To make authentic Indian-style butter chicken, you’ll need a few key ingredients. These ingredients come together to create the perfect mix of flavors and textures that make this dish so delicious. Here’s a list of what you’ll need:
For the Chicken Marinade:
- Boneless, Skinless Chicken Thighs – Chicken thighs are juicy and tender, making them perfect for absorbing the marinade and staying moist during cooking.
- Full-Fat Yogurt – Helps tenderize the chicken and gives it a creamy texture while enhancing the flavor of the spices.
- Lemon Juice – Adds a slight tang to balance out the richness of the yogurt and spices.
- Garlic and Ginger – Together, they provide a warm, aromatic depth and a slightly spicy kick.
- Spice Mix (Garam Masala, Coriander, Cumin, Chili, and Turmeric Powder) – This blend of warm and earthy spices gives the dish its signature flavor, with a mild heat and a golden color typical of butter chicken.
For the Butter Sauce:
- Cinnamon Stick, Cardamom, and Cloves – These aromatic spices bring warmth, sweetness, and depth to the sauce.
- Passata – A smooth, rich tomato base that forms the heart of the butter chicken sauce.
- Small Amount of Sugar – Balances the acidity of the tomatoes and enhances the sauce’s overall flavor.
- Butter – The key ingredient that gives butter chicken its rich, creamy texture and deep flavor.
- Yellow Onion – Adds sweetness and depth to the sauce, complementing the spices.
- Heavy Cream – Provides the creamy texture that makes the butter chicken sauce smooth and indulgent.
How to Make Butter Chicken:
Here’s the step-by-step process for making butter chicken:
Marinate the Chicken:
In a large bowl, combine boneless, skinless chicken thighs with lemon juice, full-fat yogurt, garlic, ginger, cumin, chili powder, turmeric powder, and garam masala. Mix everything together until the chicken is well-coated with the marinade. Cover the bowl and let it marinate in the fridge for at least 3 hours, or ideally overnight, to allow the flavors to fully soak into the chicken.
Cook the Chicken:
Heat a bit of oil in a frying pan over medium-high heat. Once the oil is hot, cook the marinated chicken in batches, about 2 minutes on each side, until the chicken is browned but not fully cooked through. Once done, set the chicken aside.
Sauté the Aromatics:
In a large Dutch oven or deep skillet, heat a tablespoon of butter over medium heat. Once the butter starts to foam, add the yellow onion and cinnamon stick. Stir frequently and cook until the onions become soft and translucent, about 5-7 minutes
Combine Chicken and Sauce:
Add Passata (tomato puree), cardamom, cloves, a small amount of sugar, salt, and heavy cream to the onions. Add the partially cooked chicken back into the pot, along with any juices from the frying pan. Stir the chicken into the sauce and let it simmer on low heat for 20 minutes. This allows the chicken to finish cooking and absorb all the rich flavors of the sauce.
Tips for Making the Perfect Butter Chicken:
With these tips, you’ll be able to make a restaurant-quality butter chicken that’s flavorful, creamy, and perfectly cooked every time!
- Use Chicken Thighs for Tenderness:
While you can use chicken breast, boneless, skinless chicken thighs are ideal for butter chicken. They stay juicier, more tender, and absorb the marinade better, resulting in a much more flavorful dish. - Marinate Overnight for Maximum Flavor (But No More Than 24 Hours):
If possible, let the chicken marinate overnight. This gives the spices time to penetrate the meat, making the chicken more flavorful and tender. However, don’t marinate for more than 24 hours—after that, the yogurt and lemon juice can start to break down the chicken too much, making it mushy. - Cook Chicken in Batches:
Don’t overcrowd the frying pan when cooking the chicken. Cooking in batches ensures that each piece gets browned properly. This helps develop a nice texture on the outside while keeping the inside juicy. - Adjust the Spice Level:
If you prefer a milder butter chicken, reduce the amount of chili powder in the marinade. Conversely, if you like it spicier, you can increase the chili powder or even add a bit of cayenne pepper to the sauce. - Simmer on Low Heat:
After adding the chicken to the sauce, make sure to simmer on low heat. This allows the chicken to fully cook without drying out and lets the flavors meld together without burning the sauce. - Don’t Skip the Sugar:
A little sugar in the sauce helps balance the acidity of the tomatoes and the richness of the cream. It adds a subtle sweetness that enhances the overall flavor. - Use Full-Fat Ingredients:
For the creamiest, most luxurious sauce, be sure to use full-fat yogurt and heavy cream. These ingredients give butter chicken its signature richness and smooth texture. - Add Garnishes:
To elevate the dish, garnish your butter chicken with fresh cilantro or a drizzle of cream just before serving. This adds a nice color and extra flavor.
Storage:
Storing leftover butter chicken properly will help maintain its flavor and texture for as long as possible. Here’s how to do it:
- Cool: Let the butter chicken cool to room temperature (within 2 hours).
- Store: Use an airtight container, and store in the fridge for up to 3-4 days.
- Freeze (Optional): For longer storage, freeze for up to 3 months in freezer-safe containers or bags.
For additional food safety guidance, please visit this website.
How to Reheat Leftover:
To reheat leftover butter chicken:
Option 1. Microwave:
- Place the butter chicken in a microwave-safe dish.
- Heat in 1-2 minute intervals, stirring in between.
- Add a splash of water or cream if the sauce thickens.
Option 2. Stovetop:
- Heat on low to medium heat in a pan, stirring occasionally.
- Add a little water, milk, or cream to restore the sauce's consistency.
Both methods work well—just be sure to heat it gently so it stays tasty!
📖 Recipe
Easy Butter Chicken Recipe
Equipment
- a spatula
- a large bowl
Ingredients
- 2 pounds boneless and skinless chicken thighs, (trim excess fat and cut into bite pieces)
- 2 tablespoons neutral oil
Butter Chicken Marinade:
- ½ cup yogurt full fat
- 1 tablespoon lemon juice
- 1 tablespoon garlic minced
- 1 tablespoon ginger grated
- 2 teaspoons garam masala
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- ¾ teaspoon chili powder
- 1¼ teaspoons turmeric powder
Butter Chicken Sauce:
- 2 tablespoons unsalted butter
- 1½ cups yellow onion
- 2 inch cinnamon sticks
- 2 teaspoons coarse kosher salt
- 1½ cups passata, (100% tomato puree) such as Pomi or Mutti
- 1¾ teaspoons white sugar
- 3 dried whole cloves
- 3 cardamon pods
- 1½ cups heavy cream
Instructions
- In a bowl, combine chicken thighs with marinade ingredients. Cover and refrigerate for at least 3 hours, or overnight.
- Heat oil in a frying pan over medium-high heat. Working in batches, cook the marinated chicken for about 2 minutes on each side, just until the outside is no longer pink but the chicken isn't fully cooked. Set the chicken aside.
- In a large Dutch oven, melt 2 tablespoons of butter over medium heat. Once it foams, add the yellow onion and cinnamon stick. Stir frequently and cook until the onions are soft and translucent, about 5-7 minutes.
- Add passata, cardamom, cloves, sugar, salt, heavy cream, and the partially cooked chicken to the onions. Stir well and simmer uncovered for 20 minutes or longer, until the chicken is fully cooked and the flavors meld. Stir occasionally to prevent the bottom from burning.
- Taste and adjust the seasoning with additional salt and sugar if needed. Serve the dish with fresh cilantro, naan, and basmati rice for a complete meal.
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