This restaurant-style butter chicken recipe is about to become your new favorite dinner!
Tender, juicy chicken pieces swimming in a rich, creamy tomato sauce infused with aromatic Indian spices – it tastes exactly like your favorite Indian takeout, but you can make it right at home in just 30 minutes.
Also known as Murgh Makhani, this beloved Indian curry is surprisingly easy to recreate in your own kitchen, and I promise you won’t believe how close it tastes to the real deal.
I’ve tested this recipe countless times to get that perfect restaurant flavor – velvety smooth sauce, perfectly spiced, with tender chicken that practically melts in your mouth.
Whether you’re a curry novice or a seasoned pro, this foolproof recipe will have you wondering why you ever ordered takeout!
Quick Info:
⏰ Prep Time: 10 minutes
⏰ Cook Time: 20 minutes
⏰ Total Time: 30 minutes
🍽️ Servings: 6
🔥 Calories: 385 per serving
📊 Difficulty: Easy
🌶️ Spice Level: Mild to Medium
Why You’ll Love This Butter Chicken Recipe
✨ Restaurant quality – Tastes just like (or better than!) your favorite Indian restaurant
⏱️ Quick and easy – Ready in just 30 minutes from start to finish
🛒 Simple ingredients – No hard-to-find items, everything available at your grocery store
👨👩👧👦 Family-friendly – Mild spice level that everyone loves (easily adjustable!)
🍛 Incredibly creamy – That signature velvety, rich sauce you crave
❄️ Freezer-friendly – Make ahead and freeze for easy meal prep
💰 Budget-friendly – Costs less than $15 to make and feeds 6 people
🎯 Foolproof – Works every single time, even for beginners
What is Butter Chicken?
Butter Chicken, known as Murgh Makhani in Hindi (literally “butter chicken”), is one of the most popular dishes in Indian cuisine and has become a worldwide favorite.
It was created in the 1950s at the legendary Moti Mahal restaurant in Delhi, India, when the chef wanted to use up leftover tandoori chicken by simmering it in a rich tomato and butter sauce.
The result? Pure magic! The dish features tender chicken pieces in a creamy, mildly spiced tomato-based sauce enriched with butter and cream.
It’s less spicy than many Indian curries, making it perfect for those new to Indian food or for families with kids.
Fun fact: Butter Chicken is often confused with Chicken Tikka Masala. While similar, Butter Chicken has a smoother, creamier sauce and is typically less spicy with a more prominent tomato-butter flavor.
Ingredient Notes
Let me walk you through the key ingredients and why each one matters.
Don’t worry – you can find everything at your regular grocery store!
For the Chicken Marinade:
Chicken Breast or Thighs(Halal): I prefer boneless, skinless chicken thighs for their juiciness, but chicken breast works beautifully too. Cut into 1-inch pieces for quick cooking and maximum sauce absorption.
Plain Yogurt: This is crucial! The yogurt tenderizes the chicken and adds tanginess. Use full-fat Greek yogurt or regular plain yogurt.
Tip: Let it come to room temperature before mixing to prevent curdling.
Lemon Juice: Brightens the flavors and helps tenderize the chicken. Fresh is best, but bottled works in a pinch.
Ginger-Garlic Paste: The aromatic foundation of Indian cooking! You can use jarred paste (found in the Asian aisle), or make your own by blending equal parts fresh ginger and garlic with a splash of water. About 1 tablespoon of paste = 1 clove garlic + 1-inch ginger piece.
Garam Masala: This is THE spice blend that gives butter chicken its signature flavor. It’s a warming mix typically containing cinnamon, cardamom, cloves, cumin, coriander, and black pepper. Available in most grocery stores’ spice aisles or online.
Ground Turmeric: Adds beautiful golden color and earthy flavor.
Kashmiri Red Chili Powder or Paprika: For color and mild heat. Kashmiri chili powder is mild and vibrant red. If you can’t find it, use sweet paprika plus a pinch of cayenne.
Ground Cumin: Earthy, warm spice that’s essential to Indian cooking.
For the Sauce:
Butter: We’re not holding back here! Butter is what makes butter chicken, well, BUTTER chicken. Use unsalted butter so you can control the salt level.
Onion: Finely chopped yellow or white onion creates the base. Some traditional recipes skip onions, but I love the depth they add.
Tomato Puree or Crushed Tomatoes: This is your sauce base. Canned tomato puree gives the smoothest texture, but crushed tomatoes work great too (just blend them smooth). Avoid fresh tomatoes – they’re too inconsistent and can make the sauce tart.
Kasuri Methi (Dried Fenugreek Leaves): This is the SECRET ingredient that gives restaurant-style butter chicken its distinctive flavor. Crush the dried leaves between your palms before adding to release the aroma.
Found in Indian grocery stores or online. Can you skip it? Yes, but you’ll miss that authentic restaurant taste.
Heavy Cream: Makes the sauce luxuriously rich and creamy. You can substitute with half-and-half or coconut cream for dairy-free.
Sugar: Just a teaspoon balances the acidity of the tomatoes and rounds out the flavors.
Salt: To taste – always adjust at the end.
How to Make Restaurant-Style Butter Chicken
Don’t let the ingredient list intimidate you – this comes together quickly and easily! Here’s the step-by-step process:
Step 1: Marinate the Chicken
In a large bowl, whisk together the yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric, paprika, cumin, and salt until smooth. Add the chicken pieces and toss until every piece is well coated.
Pro tip: While you can cook it immediately, marinating for at least 30 minutes (or up to 24 hours in the fridge) makes the chicken incredibly tender and flavorful. If you’re in a rush, even 10 minutes helps!
Step 2: Brown the Chicken
Heat 2 tablespoons of butter in a large skillet or Dutch oven over medium-high heat. When it’s melted and hot, add the marinated chicken pieces in a single layer (work in batches if needed – don’t overcrowd!).
Cook for 2-3 minutes per side until golden brown on the outside. The chicken doesn’t need to be cooked through yet – we just want that beautiful caramelization for flavor. Transfer the browned chicken to a plate and set aside.
Why this matters: Browning creates the Maillard reaction, developing deep, complex flavors that make this taste restaurant-quality!
Step 3: Build the Sauce
In the same pan (don’t wash it – those browned bits = flavor!), melt the remaining 4 tablespoons of butter over medium heat.
Add the chopped onions and sauté for 5-7 minutes until soft and translucent.
Add the ginger-garlic paste and cook for another minute until fragrant. Now add all your ground spices (garam masala, paprika, cumin, turmeric) and stir for about 30 seconds. Your kitchen will smell AMAZING!
Important: If the spices start to stick, add a splash of water. You want them toasted, not burnt.
Step 4: Add the Tomatoes
Pour in the tomato puree and stir everything together. Bring it to a simmer, then reduce heat to medium-low and let it cook for 8-10 minutes, stirring occasionally.
The sauce will thicken and the oil will start to separate from the sides – that’s exactly what you want!
Step 5: Blend for Smoothness (Optional but Recommended)
For that ultra-smooth, restaurant-style texture, carefully transfer the sauce to a blender and blend until completely smooth.
Be careful – hot liquids expand when blended, so leave the lid slightly vented and cover with a towel.
Alternatively, use an immersion blender right in the pot. This step is optional, but it makes a huge difference in achieving that velvety restaurant texture!
Return the blended sauce to the pan.
Step 6: Finish the Sauce
Stir in the heavy cream and sugar. Taste and adjust salt and spices as needed. Crush the kasuri methi (dried fenugreek leaves) between your palms and sprinkle it in – this adds that quintessential butter chicken flavor!
Step 7: Simmer the Chicken
Add the browned chicken pieces back to the sauce along with any accumulated juices. Gently simmer for 5-7 minutes until the chicken is cooked through (internal temperature of 165°F).
If the sauce is too thick, add a splash of water or cream. If it’s too thin, let it simmer uncovered for a few more minutes.
For extra richness: Stir in an additional tablespoon of butter right before serving. This is what restaurants do for that ultra-indulgent finish!
Step 8: Garnish and Serve
Transfer to a serving dish and garnish with fresh cilantro leaves and a drizzle of cream in a decorative swirl. Serve immediately with basmati rice, naan bread, or both!
Expert Tips for Perfect Butter Chicken
🔥 Don’t skip the browning: Those caramelized bits on the chicken add incredible depth of flavor.
🥄 Room temperature yogurt: Cold yogurt can curdle when it hits hot chicken. Let it sit out for 15 minutes before mixing.
🧈 Use good quality butter: This is a butter-forward dish, so use real butter (not margarine) for the best flavor.
🍅 Use tomato puree, not paste: Tomato paste is too concentrated and will make the sauce too thick and intense. Tomato puree or crushed tomatoes (blended smooth) is perfect.
⏰ Marinate longer for maximum flavor: If you have time, marinate overnight. The yogurt tenderizes the chicken and the spices penetrate deeper.
🌡️ Low and slow for the sauce: Don’t rush the sauce. Let it simmer and reduce to concentrate the flavors.
🥥 Cashew cream alternative: Some traditional recipes use ground cashews blended with cream for extra richness. Soak 1/4 cup cashews, blend with the cream, and add to the sauce.
🧂 Taste and adjust: Every brand of garam masala is different, so taste your sauce and adjust the spices to your preference.
🔪 Uniform chicken pieces: Cut all pieces the same size so they cook evenly.
🌿 Don’t skip the kasuri methi: It’s the difference between “good” and “restaurant-style amazing.”
Flavor Variations
1: Paneer Butter Masala:
Replace chicken with cubed paneer (Indian cottage cheese) for a vegetarian version.
Skip the marinating step – just add the paneer directly to the finished sauce.
2: Spicier Version:
Add 1-2 green chilies (slit lengthwise) to the sauce, or increase the cayenne pepper to 1/2 teaspoon for more heat.
3: Smoky Restaurant-Style:
Add 1/2 teaspoon of smoked paprika, or for authentic restaurant smokiness, try the “dhungar method”: place a small piece of charcoal on a heat-proof bowl, set it in the center of your butter chicken, drizzle ghee over the hot coal, and cover immediately for 3-5 minutes.
4: Vegan Butter Chicken:
Use coconut yogurt for the marinade, coconut oil instead of butter, and full-fat coconut milk instead of cream. Use tofu or cauliflower instead of chicken.
5: Extra Creamy Version:
Add 1/4 cup of ground cashew paste (blend soaked cashews with water) along with the cream for ultra-richness.
6: Butter Chicken Pizza:
Use leftover butter chicken as pizza topping with mozzarella cheese and a drizzle of sauce. Trust me, it’s incredible!
Storage & Reheating
Refrigerator:
Store butter chicken in an airtight container in the fridge for up to 4-5 days. The flavors actually improve overnight as they meld together!
Freezer:
Freeze for up to 3 months in freezer-safe containers or bags. Leave about 1 inch of space at the top for expansion. Label with the date.
Thawing:
Thaw overnight in the refrigerator for best results.
Reheating:
- Stovetop (best): Reheat gently in a saucepan over medium-low heat, stirring occasionally. Add a splash of cream or water if the sauce has thickened too much.
- Microwave: Heat in 1-minute intervals, stirring between each, until hot throughout. Add a tablespoon of water or cream to prevent drying out.
Pro tip: Butter chicken actually tastes even better the next day! The spices have time to bloom and the flavors deepen.
What to Serve With Butter Chicken
Butter chicken is traditionally served with rice and bread to soak up all that delicious sauce! Here are my favorite accompaniments:
Starches:
- Basmati Rice: The classic pairing – fluffy, fragrant, and perfect for soaking up sauce
- Garlic Naan: Warm, buttery flatbread is essential (try my Homemade Garlic Naan)
- Roti or Chapati: Lighter whole wheat flatbread option
- Jeera Rice: Basmati rice with cumin seeds
- Pulao: Mildly spiced vegetable rice
Sides:
- Cucumber Raita: Cool yogurt sauce to balance the richness
- Kachumber Salad: Fresh Indian cucumber-tomato salad
- Onion Salad: Sliced onions with lemon juice and chaat masala
- Pickled Vegetables: Mango pickle or mixed Indian pickles
- Papadums: Crispy lentil crackers
Other Curries (for a feast!):
- Dal Makhani – Creamy black lentil curry
- Palak Paneer – Spinach and cottage cheese
- [Aloo Gobi](#] – Potato and cauliflower curry
Drinks:
- Sweet Lassi (mango or rose)
- Masala Chai
- Indian Beer (Kingfisher or Taj Mahal)
- A crisp white wine like Riesling
For a complete Indian dinner: Serve butter chicken with rice, naan, raita, and a vegetable side dish. Add papadums and mango chutney for an authentic restaurant experience!
Butter Chicken Recipe
Creamy, rich, and incredibly flavorful butter chicken that rivals your favorite Indian restaurant! Tender chicken in a velvety tomato-butter sauce with aromatic spices. Ready in just 30 minutes!
Ingredients
For the Chicken Marinade:
- 2 lbs (900g) boneless skinless chicken breast or thighs, cut into 1-inch pieces
- 1/2 cup plain yogurt (full-fat Greek or regular), room temperature
- 1 tablespoon lemon juice
- 2 teaspoons ginger-garlic paste (or 1 tsp each fresh grated ginger and garlic)
- 1 teaspoon garam masala
- 1 teaspoon Kashmiri red chili powder or sweet paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
For the Butter Chicken Sauce:
- 6 tablespoons unsalted butter, divided
- 1 large onion, finely chopped (about 1.5 cups)
- 2 teaspoons ginger-garlic paste
- 2 teaspoons garam masala
- 1 teaspoon Kashmiri red chili powder or sweet paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 can (15 oz) tomato puree or 1.5 cups crushed tomatoes, blended smooth
- 1 cup heavy cream
- 2 tablespoons crushed kasuri methi (dried fenugreek leaves)
- 1 teaspoon sugar
- Salt to taste
- Fresh cilantro for garnish
- Extra cream for drizzling
Instructions
Marinate the Chicken:
1: In a large bowl, whisk together yogurt, lemon juice, ginger-garlic paste, garam masala, paprika, turmeric, cumin, and salt until smooth.
2: Add chicken pieces and toss to coat evenly. Marinate for at least 30 minutes at room temperature, or up to 24 hours in the refrigerator (best results). If refrigerated, bring to room temperature before cooking.
Cook the Chicken:
1: Heat 2 tablespoons butter in a large skillet or Dutch oven over medium-high heat.
2: Add marinated chicken in a single layer (work in batches if needed). Cook for 2-3 minutes per side until golden brown. Don't worry about cooking it through – we just want a nice sear. Transfer chicken to a plate and set aside.
Make the Sauce:
1: In the same pan, melt the remaining 4 tablespoons of butter over medium heat.
2: Add chopped onions and sauté for 5-7 minutes until soft and translucent.
3: Add ginger-garlic paste and cook for 1 minute until fragrant.
4: Add garam masala, paprika, cumin, turmeric, and cayenne (if using). Stir for 30 seconds until aromatic. If it starts to stick, add a splash of water.
5: Pour in tomato puree and mix well. Bring to a simmer, reduce heat to medium-low, and cook for 8-10 minutes, stirring occasionally. The sauce will thicken and oil will start separating from the sides.
Blend for Smoothness:
1: For restaurant-style smooth texture: Carefully transfer sauce to a blender and blend until completely smooth. (Or use an immersion blender right in the pot.) This step is optional but highly recommended!
2: Return blended sauce to the pan.
Finish the Dish:
1: Stir in heavy cream and sugar. Taste and adjust salt.
2: Crush kasuri methi between your palms and add to the sauce. Mix well.
3: Add the browned chicken pieces back to the sauce along with any accumulated juices.
4: Simmer gently for 5-7 minutes until chicken is cooked through (165°F internal temperature). If sauce is too thick, add a splash of water or cream.
5: For extra richness (optional): Stir in 1 tablespoon of butter before serving.
Serve:
1: Transfer to a serving dish, garnish with fresh cilantro and a drizzle of cream.
2: Serve hot with basmati rice, naan bread, or both!
Notes
NOTES
Garam Masala: This blend is essential! Find it in the spice aisle or make your own. Every brand varies in strength, so adjust to taste.
Kasuri Methi: Dried fenugreek leaves add authentic restaurant flavor. Find at Indian grocery stores or Amazon. No perfect substitute, but dish is still delicious without it.
Tomato Puree vs. Paste: Use puree or crushed tomatoes (blended smooth), NOT tomato paste which is too concentrated.
Chicken Options: Thighs stay juicier, but breasts work great too. Can also use pre-cooked rotisserie chicken – skip the browning step.
Make It Dairy-Free: Use coconut yogurt, coconut oil, and coconut cream/milk.
Spice Level: This recipe is mild. For more heat, add extra cayenne or fresh green chilies.
Instant Pot: Sauté chicken, add sauce ingredients (except cream), pressure cook 8 min, quick release, add cream, simmer 2-3 min.
Slow Cooker: Brown chicken, add to slow cooker with sauce ingredients (except cream). Cook on low 4-6 hours or high 2-3 hours. Stir in cream before serving.
Storage: Refrigerate up to 5 days or freeze up to 3 months.
Nutrition Information:
Yield: 6 Serving Size: 6Amount Per Serving: Calories: 385Protein: 35g
Frequently Asked Questions
Can I make butter chicken without garam masala?
While garam masala is really important for authentic flavor, you can make a substitute: mix equal parts cumin, coriander, cardamom, cinnamon, and black pepper. However, I highly recommend buying garam masala – it’s inexpensive and lasts for months!
What’s the difference between butter chicken and chicken tikka masala?
They’re similar but distinct! Butter Chicken has a smoother, creamier, more tomato-forward sauce with butter as a star ingredient. Chicken Tikka Masala typically has a chunkier sauce, more onions, and a stronger spice profile. Butter Chicken is generally milder and sweeter.
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works great. Cut them into 1-inch pieces and be careful not to overcook them. Chicken breasts can dry out faster than thighs, so watch your cooking time carefully.
Is butter chicken spicy?
Traditional butter chicken is mild to medium. This recipe is on the milder side, making it family-friendly. You can easily adjust the heat level by adding more cayenne pepper or fresh green chilies.
Can I make this dairy-free?
Yes! Use coconut yogurt for the marinade, coconut oil instead of butter, and full-fat coconut milk instead of heavy cream. The flavor will be slightly different but still delicious.
Can I make butter chicken in an Instant Pot?
Yes! Brown the chicken using the sauté function, then add all sauce ingredients (except cream). Pressure cook on high for 8 minutes, quick release, then stir in cream and simmer on sauté mode for 2-3 minutes.
Do I need to marinate the chicken?
While it improves flavor and tenderness, you can skip marinating if you’re short on time. Just coat the chicken in the spiced yogurt mixture right before cooking. For best results though, marinate for at least 30 minutes.
What can I substitute for kasuri methi (dried fenugreek leaves)?
Honestly, there’s no perfect substitute for this unique flavor. In a pinch, you can use a tiny amount of maple syrup (1/4 teaspoon) for the slight bitterness and sweetness, or just skip it. The dish will still be delicious, just not quite as restaurant-authentic.
Can I make this ahead of time?
Yes! Butter chicken is perfect for meal prep. Make it 1-2 days ahead and refrigerate. It actually tastes better as the flavors develop! You can also freeze it for up to 3 months.
Why is my butter chicken sauce not creamy/smooth?
The key to a smooth sauce is blending! Use a regular blender or immersion blender to puree the sauce before adding the cream.
Also, make sure you’re using tomato puree (not diced tomatoes) and cooking the sauce long enough to break down the onions.
How do I make it less spicy for kids?
Omit the cayenne pepper entirely, reduce the paprika to 1 teaspoon, and reduce garam masala to 1/2 teaspoon. You can also add an extra dollop of cream to mellow the spices.
My sauce is too thick/thin – how do I fix it?
Too thick: Add water, chicken broth, or cream a tablespoon at a time until you reach desired consistency. Too thin: Simmer uncovered for 5-10 more minutes to reduce, or add a tablespoon of tomato paste.
CONCLUSION
I hope you love this restaurant-style butter chicken as much as my family does! It’s been on repeat in our house ever since I perfected the recipe.
The rich, creamy sauce is absolutely addictive, and making it at home is so much more affordable than takeout.
Did you make this recipe? I’d love to hear how it turned out! Please leave a comment and rating below. And don’t forget to take a photo and tag me @dqrecipes on Instagram and Pinterest! I absolutely love seeing your creations!
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