Experience the unparalleled taste of homemade Butter Chicken with this incredible recipe. This creamy, richly flavored curry is astonishingly easy to prepare at home, offering a delicious alternative to your favorite Indian takeout.

Plate of butter chicken served on rice, garnished with fresh cilantro. — A tantalizing serving of homemade Butter Chicken, perfectly garnished and ready to be enjoyed.

The Best Homemade Butter Chicken Recipe You’ll Ever Make

Butter Chicken, known as Murgh Makhani, holds a special place in the hearts of curry lovers worldwide, and it’s certainly one of my absolute favorites. I am thrilled to finally share my perfected version, a recipe that truly delivers on flavor, tenderness, and creamy texture.

What makes this Butter Chicken stand out? It begins with succulent chicken that literally melts in your mouth, enveloped in a rich, deeply flavorful, and exquisitely spiced tomato-based sauce. Unlike many complex Indian dishes, this recipe is designed for home cooks, bringing authentic taste without overwhelming fuss.

While my Coconut Chicken Curry remains a popular choice among readers, this particular Butter Chicken recipe is my go-to, appearing on my dinner table week after week. It has become an indispensable staple in my kitchen, consistently receiving rave reviews and never failing to impress.

Spices being measured, mixed, and combined with yogurt and chicken to marinate. — The crucial first step: marinating the chicken with a blend of aromatic spices and creamy yogurt.

Key Ingredients for Your Delicious Butter Chicken

Crafting the perfect Butter Chicken starts with selecting quality ingredients. Here’s a breakdown of what you’ll need and why each component is vital for that signature rich and creamy flavor profile:

Aromatic Spices: A harmonious blend of ground cumin, garam masala, turmeric, and paprika creates the iconic flavor base. Lightly toasting these spices for just a minute in your pan before cooking helps to unlock their full aroma and depth, making a significant difference in the final taste.
Fresh Garlic & Ginger: These pungent aromatics are foundational to Indian cuisine. For convenience, feel free to use pre-diced, jarred, or paste forms, though fresh always offers the most vibrant flavor.
Chicken: Boneless, skinless chicken thighs are highly recommended for their juiciness and tender texture that stands up beautifully to simmering. If you prefer using chicken breasts, cook them fully at the beginning, then remove them from the pan and stir them back into the sauce only at the very end to prevent them from drying out.
Full-Fat Greek Yogurt: Essential for the marinade, Greek yogurt not only tenderizes the chicken but also adds a wonderful tang and richness. Opt for full-fat yogurt to achieve the best taste and creamy texture in the final dish.
Fresh Lemon Juice: A squeeze of fresh lemon juice brightens the flavors in the marinade and cuts through the richness of the curry. Freshly squeezed lemon juice is always superior to bottled.
Unsalted Butter: As the name suggests, butter is a star ingredient! Using unsalted butter allows you to control the overall saltiness of the dish more precisely.
Yellow Onion: Finely chopping your yellow onion ensures it blends seamlessly into the sauce, contributing sweetness and body without being chunky.
Tomato Paste & Fire-Roasted Crushed Tomatoes: Tomato paste provides concentrated umami and depth, while fire-roasted crushed tomatoes add a smoky, robust flavor that elevates the sauce beyond ordinary.
Heavy Cream: This is what gives Butter Chicken its luxurious, velvety texture. Add it slowly over low heat to prevent it from separating, ensuring a smooth and cohesive sauce.
Sugar: Just a touch of sugar balances the acidity from the tomatoes and rounds out the spice profile, enhancing the overall sweetness and richness of the curry. Always taste and adjust to your preference.

Onions added to a skillet, then sautéed with spices and tomato paste before including marinated meat. — Watch the magic unfold as onions caramelize and spices bloom, forming the flavorful foundation of your butter chicken.

Step-by-Step Guide: Crafting Your Perfect Butter Chicken

Follow these straightforward steps to create a restaurant-quality Butter Chicken in your own kitchen:

Prepare the Spice Blend and Marinate the Chicken: Begin by combining a portion of your ground cumin, garam masala, turmeric, paprika, minced ginger, minced garlic, and cayenne pepper. Set half of this aromatic spice mix aside. In a large bowl, combine your 1-inch chicken pieces with full-fat Greek yogurt, fresh lemon juice, and a portion of the salt, along with the other half of the spice mix. Ensure the chicken is thoroughly coated. Marinate for a minimum of 30 minutes, or for an even deeper flavor, let it marinate in the refrigerator overnight (up to 24 hours). This crucial step tenderizes the chicken and infuses it with incredible flavor.
Sauté the Aromatics and Bloom Spices: In a large, heavy-bottomed pan or Dutch oven, melt unsalted butter over medium heat. Add the finely diced yellow onion and sauté gently for 7-10 minutes, stirring occasionally, until they become translucent and slightly caramelized. Reduce the heat if they start to brown too quickly. Now, add the reserved half of your prepared spice mix and the tomato paste. Stir constantly for 2-3 minutes. This process, known as “blooming” the spices, intensifies their flavor and aroma, creating a wonderfully fragrant base for your sauce.
Sear the Marinated Chicken: Gently push the sautéed onions and bloomed spices to the edges of the pan, creating a space in the center. Increase the heat to medium-high and add the marinated chicken pieces to the center of the pan. It’s perfectly fine if some marinade clings to the chicken – that adds to the flavor. Sear the chicken for about 3-4 minutes, stirring frequently, until the exterior of the chicken turns opaque and white. As the chicken cooks, gradually incorporate the spices and onions from the sides of the pan, ensuring all ingredients are well combined and the chicken starts absorbing the base flavors.
Simmer the Rich Sauce to Perfection: Once the chicken is seared on all sides, pour in the can of fire-roasted crushed tomatoes, heavy cream, and the tablespoon of sugar, along with the remaining teaspoon of salt. Stir everything together until well combined. Reduce the heat to low, cover the pan, and let the curry simmer gently for 15-20 minutes. This simmering time allows the chicken to cook through completely (to an internal temperature of 165°F / 74°C) and the sauce to thicken into that characteristic rich, creamy consistency. For an extra touch of freshness, stir in some optional chopped fresh cilantro towards the end of the simmering process.
Serve and Garnish: Your homemade Butter Chicken is now ready to be enjoyed! Serve this delectable curry hot over fluffy basmati rice. Garnish generously with additional fresh cilantro leaves for a burst of color and herbaceous flavor. Pair it with your choice of warm flatbreads like naan or roti for scooping up every last drop of the luscious sauce.

Cooking marinated mixture, then adding cream and tomatoes, simmering to tenderness. — The creamy, rich sauce simmers to perfection, blending all the delightful flavors into a cohesive, irresistible curry.

Complementary Sides: What to Serve with Your Butter Chicken

Butter Chicken is a versatile dish that pairs beautifully with a variety of sides, enhancing the overall dining experience. Here are some popular and delicious accompaniments:

Rice Varieties: The most classic pairing is fluffy basmati rice. Its aromatic grains perfectly absorb the rich curry sauce. Other excellent choices include yellow rice for an added pop of color and flavor, curry rice for an extra spice kick, or simply plain white rice if you prefer the curry to be the star.
Indian Breads & Flatbreads: No Indian meal is complete without bread for scooping up the delicious sauce. Warm and soft naan (especially garlic naan) is a favorite. You can also serve it with pita bread, various flatbreads, or traditional roti (a buttery Indian flatbread).
Simple Vegetable Sides: To add freshness and texture, consider serving your Butter Chicken alongside a light stir-fry or roasted vegetables. Think vibrant roasted cauliflower, sweet roasted carrots, or a simple green bean sauté.
Cooling Yogurt Salad (Raita): A traditional and refreshing accompaniment to spicy Indian dishes is a simple cucumber and yogurt salad, known as Raita. Its cool, tangy flavor provides a wonderful contrast to the rich curry. You can find a fantastic recipe for Raita alongside my pumpkin curry recipe.

Pro Tips for the Best Butter Chicken Every Time

Don’t Skimp on Marination: The longer the chicken marinates, the more tender and flavorful it becomes. Aim for at least 30 minutes, but overnight is ideal for maximizing taste.
Use Fresh Spices: While pre-ground spices are convenient, ensuring they are fresh makes a huge difference. Old spices lose their potency and aroma.
Avoid Overcooking Chicken: Chicken thighs are forgiving, but breasts can dry out quickly. Follow the instructions to sear and then simmer just until cooked through.
Taste and Adjust: Seasoning is key! Always taste your sauce before serving and adjust salt, sugar, or a pinch more cayenne pepper if you desire more heat.
Emulsify the Sauce Slowly: When adding heavy cream, do so gradually over low heat, stirring constantly, to ensure a smooth, velvety sauce and prevent curdling.

Butter Chicken Variations & Customizations

Feel free to get creative with your Butter Chicken! Here are a few ideas:

Make it Spicier: Increase the amount of cayenne pepper or add a finely minced green chili for an extra kick.
Vegetarian Option: Swap chicken for paneer (Indian cheese), chickpeas, or a mix of hearty vegetables like cauliflower and potatoes. Adjust cooking times accordingly.
Smoky Flavor Boost: For an authentic tandoor-like smoky flavor, you can lightly char the marinated chicken pieces under a broiler or on a grill before adding them to the sauce.
Dairy-Free Adaptation: Substitute Greek yogurt with a plant-based alternative like coconut yogurt for the marinade, and use full-fat coconut milk or cashew cream instead of heavy cream.

Explore More Delicious Curry Recipes:

Dinner

Sweet Potato Curry

Dinner

Vegetable Curry

Soups And Stews

Green Curry Noodle Soup

Dinner

Mango Chicken Curry

Plate full of butter chicken atop rice, ready for eating.

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5 from 6 votes

Butter Chicken Recipe

By

Chelsea Lords

This Butter Chicken Recipe is a beloved curry featuring tender, marinated chicken in a rich, creamy sauce.

Prep Time:

30

Cook Time:

30

Marinating Time:

30

Total Time:

1 30

Servings:

4 servings

Equipment

Large pan

Ingredients

2 tablespoons ground cumin
2 tablespoons garam masala
1-1/2 tablespoons ground turmeric
1 teaspoon paprika
1-1/2 tablespoons finely minced garlic
1-1/2 tablespoons finely minced ginger
1/8 teaspoon cayenne pepper see note 1
2 pounds boneless, skinless chicken thighs or breasts, see note 3
3/4 cup plain Greek yogurt full-fat
1 tablespoon lemon juice
1-1/2 teaspoons salt divided
2 tablespoons unsalted butter
1-1/2 cups finely diced yellow onion
1 tablespoon tomato paste
1 (14-ounce) can fire-roasted crushed tomatoes
1-1/4 cups heavy cream
1 tablespoon sugar
Basmati rice
Fresh cilantro optional

Instructions

Combine cumin, garam masala, turmeric, paprika, minced ginger, minced garlic, and cayenne pepper (see note 1). Stir together and set aside.
Trim the fat and cut the chicken into 1-inch pieces and place in a large bowl or bag. Add yogurt, lemon juice, salt, and half the spice mix. Stir to coat, or knead if using a bag. Cover the chicken tightly, or seal the bag, and refrigerate for at least 30 minutes. Do not marinate longer than 24 hours.
Add butter to a large pan and heat over medium heat. Add in diced onion and cook for 7–10 minutes, stirring occasionally. Reduce heat if it begins to burn. Add in the reserved half of the spice mix and 1 tablespoon tomato paste. Stir for 2–3 minutes or until very fragrant.
Push onion and spices to the edges of the pan and add chicken to the center. Remove chicken from the marinade, but don’t clean any remaining marinade off the chicken. Cook over medium-high heat for about 3–4 minutes, or until the chicken is white on the outside, but not cooked through. Stir often and incorporate the spices and onion into the chicken as you cook.
Once the chicken is white all over, add in can of fire-roasted crushed tomatoes, heavy cream, sugar, and 1 teaspoon salt. Stir, and reduce heat to low. Simmer 15–20 minutes or until chicken is cooked through to 165°F and sauce has thickened. Stir in some optional chopped cilantro here.
Serve curry over cooked basmati rice (see note 2) and garnish with additional cilantro leaves. Serve with flatbread, roti, or naan.

Recipe Notes

Note 1: You can omit cayenne entirely if you’re very sensitive to spice. If you’d like some heat in this butter chicken, you can increase up to a full teaspoon.
Note 2: Here’s how I cook the basmati rice:

Measure the rice and rinse it in a fine-mesh sieve until the water runs clear.
Place that rice in a bowl and cover it with water to soak for about 5–10 minutes.
While rice is soaking, fill a large pot with water and set it to boil.
Once water is at a rolling boil, drain the rice and add it to the pot.
Cook without reducing the heat for 5 minutes. Taste to ensure the rice is tender; add another minute if not. Drain and fluff with a fork.

Note 3: If using chicken breast instead of thighs, cook completely through at this point and remove from the heat onto a plate and cover with foil. Only add the chicken breast back into the curry to warm through in the last minute of cooking the curry sauce. Otherwise, the chicken breast will be too dry.
Storage: Store butter chicken in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Loved this recipe? Share your thoughts below!

Frequently Asked Questions About Butter Chicken

Is Butter Chicken spicy?
Traditional Butter Chicken is generally mild with a hint of warmth from the spices. This recipe allows you to adjust the cayenne pepper to your preference, from completely mild to moderately spicy.
What kind of chicken is best for Butter Chicken?
Boneless, skinless chicken thighs are recommended for their tenderness and juiciness. If using chicken breast, be careful not to overcook it; add it back to the sauce only for the last minute of simmering.
Can I prepare Butter Chicken in advance?
Absolutely! Butter Chicken often tastes even better the next day as the flavors meld and deepen. It can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Can I freeze Butter Chicken?
Yes, Butter Chicken freezes well. Allow it to cool completely, then transfer to a freezer-safe container. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator and reheat thoroughly.
What is Garam Masala?
Garam Masala is a blend of ground spices, common in Indian cuisine. It typically includes cinnamon, mace, peppercorns, coriander, cumin, and cardamom. It adds warmth and aroma rather than heat.

I hope you enjoy making and savoring this incredible homemade Butter Chicken as much as I do. It’s truly a dish that brings comfort and joy, perfect for any occasion. Don’t forget to leave a comment below and let me know how it turns out!