You Haven’t Had Butter Chicken Like This Before (Unless You Made It Yourself)
You know that creamy, rich, perfectly spiced butter chicken you get at your favorite Indian restaurant?
Yeah, this tastes like that — but better.
Because when you make it, you control the heat, the creaminess, the tenderness. You don’t need a tandoor, a chef’s degree, or even an intimidating spice shelf. What you need is this simple recipe that walks the line between comfort food and crowd-pleasing showstopper.
Let’s talk about why this butter chicken deserves a permanent spot in your rotation.
What Is Butter Chicken, Really?
Originating in Delhi, India, Butter Chicken (or Murgh Makhani) was created by accident — yes, really — by chefs who reused leftover tandoori chicken in a creamy tomato-based sauce. That sauce? A silky combo of butter, cream, tomatoes, and warming spices.
The result? A dish that’s mildly spiced but incredibly flavorful. Rich, but not heavy. Aromatic, but not overpowering.
It’s the kind of recipe that turns skeptics into believers and guests into regulars.
Why You’re Going to Love This Version
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No tandoor? No problem. You’ll pan-fry the marinated chicken to get a beautiful sear and flavor.
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Homemade masala paste means no store-bought shortcuts — just fresh, real ingredients.
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It’s freezer-friendly, batch-friendly, and crowd-friendly.
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Want it spicier? Creamier? This recipe is your playground.
Breaking Down the Ingredients (And Why They Matter)
Marinated Chicken
This is where the flavor journey starts. You’ll use hung curd, lemon juice, ginger-garlic paste, and Kashmiri chili powder to tenderize the chicken and infuse it with depth before it even hits the pan.
Pro Tip: Don’t skip the 30-minute marination. That’s when the magic starts.
The Masala Base
You’ll sauté onions, tomatoes, garlic, and whole Kashmiri red chilies until everything’s soft and fragrant. Toss in cumin, coriander, garam masala, and cashews to bring body, richness, and complexity.
Pro Tip: Cashews give the sauce its creamy body. If you want a lighter version, swap with soaked almonds or even sunflower seeds.
Cream, Butter & Final Touches
A little cream goes a long way in this dish. And yes, you’ll use butter — but not excessively. The final touch of kasuri methi (dried fenugreek) gives the dish that restaurant-style finish. Don’t skip it.
Let’s Talk About the Cooking Process (Without Overwhelming You)
Here’s what the flow looks like:
You start by marinating your chicken. While that’s resting, you sauté your onions and garlic until they’re golden and sweet-smelling. Then you add in those juicy tomatoes and red chilies — and let them break down until your kitchen smells like a spice shop in Old Delhi.
After that, toss in your dry spices and a bit of water to soften everything. The cashews go in next. Let that masala cool and blitz it into a smooth, velvety paste.
Back to the stove — melt butter, add Kashmiri chili powder (this is what gives it that classic reddish glow), and stir in your masala paste. Thin it with a little water if needed. Then gently fold in the chicken and let everything simmer with cream until it comes together into the kind of curry dreams are made of.
Right before serving, crush some kasuri methi between your fingers, stir it in, and top with coriander leaves.
Boom. Butter Chicken worthy of a mic drop.
What Goes With Butter Chicken?
You can’t go wrong here.
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Naan (preferably garlic naan) or roti to soak up that buttery gravy
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Jeera rice or plain basmati rice to balance the richness
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A side of cucumber raita if you like a little cooling contrast
How to Serve It Right (And Store It Smart)
This dish only gets better with time. That means leftovers are your best friend.
Serving suggestions:
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Serve hot, with a swirl of cream or a dollop of yogurt on top
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Garnish with chopped coriander, sliced onions, or even slivered almonds for crunch
Storing & Reheating:
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Store in an airtight container in the fridge for up to 3 days
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Reheat gently on the stove, adding a splash of water or cream to loosen the gravy
Meal Prep Friendly?
Absolutely. Make the masala base ahead of time and freeze it in portions. Cook fresh chicken and toss it into the thawed sauce on busy weeknights. Done.
Feeding a Crowd? Here’s How to Scale It Like a Pro
Butter Chicken is a party favorite, and doubling or tripling the recipe is super simple.
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Prep all your ingredients ahead (think mise en place)
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Use a large pot to avoid overcrowding and ensure even simmering
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Keep the cream and butter for the end — it helps with consistency when cooking in bulk
Final Thought: You Don’t Need a Restaurant When You’ve Got a Kitchen
If you’ve ever thought Butter Chicken was too complicated, this recipe will change your mind.
You’re not just making dinner — you’re making memories.
So roll up your sleeves, trust the process, and let your kitchen smell like you just opened the best Indian takeout joint in town.
Pro Tip: If making it for a party, keep it warm in a slow cooker on low. Stir occasionally to prevent sticking.
Butter Chicken
Description
Think Butter Chicken is hard to make at home? Think again. This rich, creamy, restaurant-style chicken curry is easier than you think—and way more delicious. Learn how to make authentic Butter Chicken from scratch using simple ingredients and pro tips that guarantee big flavor. Perfect for dinner, parties, or meal prep!
Ingredients
To marinate chicken
To make masala paste
To make butter chicken
Instructions
Prep Work
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Marinate the chicken
Mix chicken, ginger garlic, hung curd, lemon juice, chili powder, garam masala, and salt. Let it marinate for 30 minutes.
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Chop ingredients
Chop onions and tomatoes. Pound ginger and garlic.
Method
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Cook the chicken
Heat oil in a pan and fry marinated chicken until fully cooked. Set aside.
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Saute onions & ginger garlic
Heat oil and butter in a pan. Saute onions until soft, then add ginger garlic and mix well. -
Cook tomatoes & spices
Add chopped tomatoes, red chilies, salt, cumin, coriander, and garam masala. Cook until tomatoes are mushy.
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Blend the masala
Add cashews and cook for 5 minutes. Let it cool, then grind into a smooth paste with water. -
Prepare the gravy
In the same pan, heat butter and chili powder on low flame. Add the blended puree and some water.
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Simmer the butter chicken
Add cooked chicken, fresh cream, and let it simmer for 10 minutes covered. -
serve the butter chicken
Stir in kasuri methi and coriander leaves. Serve hot with naan, roti, or rice.
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 10g50%
- Cholesterol 85mg29%
- Sodium 500mg21%
- Potassium 650mg19%
- Total Carbohydrate 12g4%
- Dietary Fiber 2g8%
- Sugars 6g
- Protein 28g57%
- Vitamin A 900 IU
- Vitamin C 25 mg
- Calcium 80 mg
- Iron 2.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.