If there’s one dish that defines Indian comfort food, it’s butter chicken. Creamy, rich, and packed with flavor, it’s the kind of dish that turns a regular dinner into something worth remembering.
Whether you’re a longtime lover of Indian food or just now dipping your toes into Indian cooking, this Indian butter chicken recipe is one you’ll want to keep forever.
And here’s the best part—it’s easier to make than you might think. With a few pantry spices and a little love, you can recreate that deep, restaurant-style flavor right in your own kitchen.
So if you’ve ever asked yourself What is butter chicken ingredients? or How to make butter chicken masala at home? — you’re in the right place. Let’s walk through everything step-by-step so you can make your own buttered chicken that’s every bit as good as your favorite takeout.
What Is Butter Chicken?
Butter chicken, known traditionally as chicken makhani, is a North Indian dish that combines marinated chicken with a smooth tomato-cream sauce. The result is a curry that’s comforting, savory, slightly sweet, and not overly spicy.
It’s one of the most popular Indian chicken recipes around the world for a reason—it hits that sweet spot between flavor and richness.
The chicken is first marinated in a yogurt-based spice mix, then grilled or sautéed until slightly charred. After that, it gets simmered in a luscious sauce made from tomatoes, butter, cream, and warm spices like garam masala, cumin, and coriander.
The final touch? Crushed dried fenugreek leaves, known as kasoori methi, which give it that unmistakable restaurant-style finish.
If you’re picturing a bowl of Indian butter chicken served with soft garlic naan or a scoop of fluffy basmati rice—you’re already halfway there.
Why Is Butter Chicken So Popular?
Because it’s balanced.
You’ve got savory from the spices. Creaminess from the butter and cream. Tang from the tomatoes. Tenderness from the marinated chicken. And depth from the slow-cooked aromatics. No single ingredient overwhelms the others.
It’s also incredibly flexible. You can serve it on special occasions, cozy nights in, or even prep it ahead for meal planning.
And unlike some dishes that require hard-to-find ingredients, this butter chicken recipe is made with stuff you probably already have at home—or can grab easily from your local grocery store.
What Makes This the Best Butter Chicken Recipe?
This version checks all the boxes:
- Authentic flavor without overwhelming heat
- Simple steps broken down clearly
- Pantry spices you probably already own
- Marination and sauce blending for that silky, restaurant-style finish
- Flexible ingredients so you can swap cream for coconut milk or adjust the spice level as needed
Most importantly, it tastes just like the real thing—that rich, smooth, perfectly spiced sauce you thought only your local Indian place could pull off? Yeah, that’s happening in your kitchen now.
Butter Chicken vs Chicken Tikka Masala
These two often get mixed up—and for good reason. They look similar, they use many of the same spices, and they’re both incredibly popular in Indian food culture.
But here’s the difference:
- Butter chicken is creamier, milder, and slightly sweeter
- Chicken tikka masala is thicker, spicier, and more tang-forward
- Butter chicken has more butter and cream in the base
- Tikka masala usually uses grilled chicken pieces and is often more tomato-forward
Think of butter chicken Indian food as the smooth jazz of curries—relaxed, velvety, and crowd-pleasing. Tikka masala is more like rock—punchier, bolder, with a spicier kick.
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Indian Butter Chicken Recipe
Description
Here’s what you’ll need to make this Indian butter chicken recipe at home. Don’t be intimidated—the list is long but everything works well together.
Ingredients
For the Chicken Marinade:
- 1 lb boneless, skinless chicken thighs (or breasts if you prefer leaner meat)
- ⅓ cup plain yogurt (unsweetened)
- 1 tablespoon fresh lemon juice
- 2 cloves garlic, finely minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon garam masala
- ½ teaspoon red chili powder (adjust to taste)
- ¼ teaspoon ground turmeric
- ¾ teaspoon salt
For the Butter Chicken Sauce:
- 2 tablespoons unsalted butter (or ghee for a deeper flavor)
- ½ large onion, finely chopped (or 1 small onion)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- ¾ cup canned crushed tomatoes (or pureed fresh tomatoes)
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- ½ teaspoon coriander powder
- ½ teaspoon red chili powder (adjust to heat level)
- ¾ teaspoon salt (or to taste)
- ½ cup heavy cream (or full-fat coconut milk for dairy-free version)
- 1 teaspoon dried fenugreek leaves (kasoori methi, optional but adds authentic flavor)
- ⅓ to ½ cup water or stock (adjust to reach desired sauce thickness)
If you’re building a butter chicken spice collection, these are the ones you’ll use again and again in other Indian recipes chicken fans swear by.
Instructions
Here’s how to make the best butter chicken recipe at home, one step at a time.
Step One: Marinate the Chicken
- Mix the yogurt, lemon juice, garlic, ginger, and all your dry spices in a bowl. Add the chopped chicken and mix until everything is well coated. Cover and let it marinate in the fridge for at least 30 minutes. Longer is better—overnight is ideal if you’ve got the time.
- This step infuses the meat with flavor and guarantees that juicy, tender bite butter chicken is famous for.
Step Two: Cook the Chicken
- Heat a skillet or pan over medium-high heat with a bit of butter or oil. Add the marinated chicken pieces and cook until they’re golden on the outside. They don’t have to be fully cooked—just seared. Set them aside on a plate.
- This searing locks in the flavor and gives you that slightly smoky edge you get from restaurant versions.
Step Three: Build the Sauce
- In the same pan, melt more butter. Add the onions and cook until golden. Then stir in your garlic and ginger—let those bloom in the butter for a minute.
- Now toss in your tomatoes and let them simmer down until thickened. This is where the sauce builds its character. Don’t rush it. Let the tomatoes cook long enough to lose their raw edge.
- Add the ground spices—garam masala, cumin, chili powder, and coriander—and give everything a good stir.
Step Four: Blend the Sauce
- Once the tomatoes and spices are cooked down into a thick paste, let the mixture cool slightly. Then, transfer everything to a blender with a splash of water or stock. Blend until smooth and creamy.
- This is what gives your butter chicken sauce that velvety restaurant finish. No lumps, no chunks—just a smooth base that will coat your chicken like silk.
- If you prefer a rustic texture, you can skip the blender. But for that classic Indian restaurant butter chicken recipe feel, blending is key.
Step Five: Simmer Everything Together
- Pour the sauce back into the pan. Add the partially cooked chicken you set aside earlier. Let it simmer gently over low to medium heat. The chicken will finish cooking in the sauce, soaking up every bit of flavor.
- If the sauce feels too thick, add a little more water or stock to loosen it up.
- After a few minutes, stir in the cream (or coconut milk, if you’re making a dairy-free version). Add the crushed fenugreek leaves at this stage too. They’re optional, but if you can find them, they make a big difference.
- Simmer just a little longer, allowing everything to come together. Taste and adjust salt or spice if needed.
What to Serve with Butter Chicken
Wondering what to serve with butter chicken? You’ve got options, and they’re all delicious.
Classic Pairings:
- Garlic naan – soft and chewy, perfect for scooping sauce
- Basmati rice – light, fluffy, and subtly fragrant
- Jeera rice – basmati rice with toasted cumin seeds
- Chapati or roti – lighter flatbread, ideal for dipping
- Plain white rice – simple and perfect with rich curry
Side Ideas:
- Cucumber raita to cool the heat
- Sliced red onion with lemon and salt
- A fresh green salad for contrast
- Pickled mango or chutney for a sweet-sour note
How to Store & Reheat Butter Chicken
One of the best things about butter chicken recipes is how well they keep.
Storing:
- Let the curry cool to room temp
- Transfer to an airtight container
- Keep in the fridge for up to 3 days
Freezing:
- Freeze in portioned containers for easy lunches
- Lasts well up to 2 months
- Thaw overnight in fridge before reheating
Reheating:
- Reheat gently on the stove over low heat
- Add a splash of water or cream to loosen the sauce
- Stir often to prevent sticking
It tastes even better the next day—the spices settle, deepen, and mellow out beautifully.
Butter Chicken Without Cream – Healthier Alternatives
You don’t need to skip butter chicken just because you’re avoiding dairy or cutting calories. There are several ways to keep that rich, creamy vibe without using heavy cream.
Try these substitutes:
- Full-fat coconut milk – adds creaminess with a touch of sweetness
- Cashew cream – blend soaked cashews with water until smooth
- Greek yogurt – add it at the end (off heat) to prevent curdling
- Evaporated milk – lighter than cream, but still rich
All of these give you that butter chicken Indian food experience, with a bit less indulgence. Just avoid low-fat cream—it often curdles or splits in high heat.
Butter Chicken Recipe Variations
This Indian butter chicken recipe is just the start. Once you’ve nailed the basics, try playing around with these ideas:
- Paneer butter masala – swap the chicken for cubes of paneer cheese.
- Tofu butter masala – for a Vegan butter Masala twist.
- Spicy Butter Chicken – double the chili powder and add green chilies.
- Grilled chicken – use leftover tandoori-style grilled chicken for extra depth.
- Butter chicken pasta – mix the curry with penne or linguine for an Indo-Italian vibe.
- Instant Pot Butter Chicken: Use the sauté function for aromatics and pressure cook chicken with tomato base for 6 mins. Stir in cream after releasing pressure.
- Butter chicken pizza.
It’s one of those dishes that invites creativity.
Ingredient Substitutions
Don’t worry if you don’t have everything on hand—there are easy swaps that won’t take away from the flavor.
No ghee? Unsalted butter is perfectly fine.
No heavy cream? Use full-fat coconut milk or plain Greek yogurt for a lighter texture.
No garam masala? Mix ground cumin, cinnamon, coriander, and a little clove for a quick blend.
No chicken thighs? Chicken breast works well, just don’t overcook.
Can’t find kasoori methi? Skip it or add a pinch of smoked paprika for depth.
Common Mistakes to Avoid
To get that restaurant-style richness, keep an eye out for these easy-to-miss mistakes.
- Adding cold cream straight in – Let it come to room temp to mix in smoothly.
- Skipping the marinade – Yogurt and lemon juice break down the protein and lock in flavor.
- Overcooking the chicken – Especially if using chicken breast, remove it just as it turns white inside.
- Boiling the cream – Cream should go in at the end on low heat to avoid curdling.
- Rushing the tomato base – Cook it down until the oil begins to separate. That’s when the magic happens.
FAQs About Butter Chicken
What is butter chicken ingredients?
The main butter chicken ingredients are boneless chicken, plain yogurt, garlic, ginger, lemon juice, tomatoes, butter, cream, and Indian spices like garam masala, cumin, coriander, chili powder, turmeric, and dried fenugreek.
What is the secret to a good butter chicken?
Marinate the chicken. Cook the tomatoes until they reduce and deepen in flavor. Blend the sauce until smooth. Add cream at the end—not early. And don’t skip the dried fenugreek leaves. These steps make all the difference.
How to make butter chicken masala at home?
Start by marinating chicken in yogurt and spices. Sear it in a pan. Then build a tomato-based curry sauce with onions, garlic, and spices. Blend the sauce, simmer the chicken in it, add cream, and finish with kasoori methi.
Is Indian butter chicken spicy?
Not usually. It has flavor and warmth from spices like garam masala and chili powder, but it’s not overly hot. You can always add more heat if you like it spicy.
Can I make this butter chicken recipe in an Instant Pot?
Yes. Sauté your aromatics using the Sauté setting, add marinated chicken and tomatoes, pressure cook for about 6 minutes, release pressure, then stir in cream and finish with dried fenugreek.
Is butter chicken gluten-free?
Yes, this easy butter chicken recipe is naturally gluten-free—just double-check your spice labels to make sure they’re pure.
Final Thoughts
If you’ve been on the hunt for a butter chicken recipe that’s creamy, authentic, and simple enough for weeknights—this is it.
This Indian butter chicken recipe hits all the right notes. It’s bold without being spicy. Rich without being heavy. And it’s the kind of dish that makes you close your eyes for a second when you take that first bite.
You can serve it with garlic naan, basmati rice, or even tuck it into flatbread like a wrap. And whether you’re feeding a family or cooking solo, the comfort and flavor in this curry never miss.
Now that you know how to make butter chicken masala at home, go ahead and give it a try. Your kitchen is about to smell amazing.