Authentic Indian Butter Chicken Recipe – Best Easy Homemade Dinner

The aroma of simmering tomatoes, creamy butter, and fragrant spices drifting through my kitchen always means one thing—tonight, we’re having authentic Indian Butter Chicken. Honestly, this is the dish that has won over every picky eater I’ve ever met. My first time making butter chicken was a hilarious disaster (let’s just say I mistook chili powder for paprika, and my family still teases me about it!). But after years of tweaking, tasting, and learning from my Indian friends, this version is as close to restaurant-quality as you’ll get at home.

Butter chicken, or Murgh Makhani, is the kind of recipe that turns a simple dinner into something unforgettable. It’s all about tender chicken pieces marinated in tangy yogurt and warm spices, then bathed in a silky tomato-butter sauce. There’s something magical about how the flavors meld—rich, mellow, and just the right hint of heat. If you’ve ever craved that velvety, comforting curry you get at Indian restaurants, this homemade butter chicken recipe totally delivers.

This recipe is perfect for busy families who want a hearty meal without spending hours in the kitchen. As a food blogger who’s made this at least a dozen times (sometimes for just me and sometimes for a crowd), I can say it’s a winner for weeknight dinners, date nights, and potluck parties. Plus, you don’t need any fancy equipment or rare ingredients—just a few pantry staples and some love for good food. Whether you’re a curry newbie or a seasoned home cook, you’ll find this authentic Indian butter chicken recipe surprisingly approachable and oh-so-satisfying.

Why You’ll Love This Recipe

Let’s face it—there’s a reason butter chicken is a global sensation. When you make this authentic Indian butter chicken recipe, you’ll discover why it’s such a comfort food superstar. Here’s what sets it apart from the rest:

• Quick & Easy: Ready in under 45 minutes, most of the work happens upfront with the marinade. The rest is simple stove-top magic—great for weeknights when you want something special but not complicated.
• Simple Ingredients: No obscure spices or special trips to the Indian market required (unless you want to!). You probably have most things in your pantry—think tomatoes, cream, chicken, and basic ground spices.
• Perfect for Any Occasion: Whether it’s a cozy family dinner, a festive holiday meal, or a potluck with friends, butter chicken always gets rave reviews.
• Crowd-Pleaser: I’ve served this to kids, adults, and even spice skeptics—every time, people ask for seconds (sometimes thirds!). The creamy, mildly spicy sauce is universally loved.
• Unbelievably Delicious: That rich, buttery sauce with tender chicken is pure comfort. This isn’t just dinner—it’s an experience.

What makes my version of butter chicken different? After tons of trial and error, I learned to blend the sauce for a restaurant-smooth texture—no gritty bits, just silky perfection. I also use a touch of honey to balance the acidity of tomatoes, and a two-step cooking method for ultra-tender chicken. This isn’t just “another curry”—it’s the butter chicken you’ll crave over and over.

The first bite always gets me. You know when you close your eyes and just savor the moment? That’s this dish. It’s comfort food, but with a touch of elegance. If you want to impress your guests without breaking a sweat, or just treat yourself to something special, this butter chicken recipe is your new go-to.

What Ingredients You Will Need

This authentic Indian butter chicken recipe is all about flavor-packed, everyday ingredients coming together to make something extraordinary. Most of these are pantry staples, and you can swap a few things if needed. Here’s everything you’ll need:

• For the Marinade:
  • 1 lb (450 g) boneless, skinless chicken thighs (cut into bite-sized pieces; you can use chicken breast if you prefer, but thighs stay juicier)
  • 1/2 cup (120 g) plain yogurt (Greek yogurt works well for extra creaminess)
  • 1 tbsp lemon juice (freshly squeezed, for tang)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1/2 tsp garam masala (I love the [MDH] brand for its aroma)
  • 1/2 tsp chili powder (adjust for heat; Kashmiri chili adds color and mild heat)
  • 1 tsp salt
• For the Sauce:
  • 2 tbsp unsalted butter (plus extra for finishing)
  • 1 tbsp vegetable oil (helps prevent burning)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece ginger, grated (about 1 tbsp)
  • 1 1/2 cups (360 g) tomato puree or crushed tomatoes (canned is fine, but San Marzano is my favorite for depth)
  • 1/2 tsp chili powder (for sauce; again, adjust to taste)
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1/2 tsp fenugreek leaves (Kasuri methi; optional, but adds classic aroma)
  • 1/2 cup (120 ml) heavy cream (or coconut cream for dairy-free)
  • 1 tbsp honey or sugar (balances acidity)
  • Salt and pepper, to taste
• To Finish:
  • Fresh cilantro, chopped (for garnish)
  • Extra butter (a small pat for that glossy finish)

If you’re missing fenugreek leaves, don’t worry—the sauce will still be delicious. Almond flour can be swapped for cream if you want to keep things lighter. For gluten-free diets, every ingredient here is naturally GF (just check your labels). Want it spicier? Toss in a green chili or more chili powder. This butter chicken recipe is super flexible, and honestly, it’s forgiving if you make a few changes.

Equipment Needed

You don’t need any fancy gadgets to make authentic Indian butter chicken at home. Here’s what I use—and some tips for making do if you’re missing something:

• Large mixing bowl: For marinating the chicken. A glass or stainless steel one works best (plastic sometimes holds odors).
• Nonstick skillet or heavy-bottomed saucepan: A wide pan helps the sauce reduce evenly. I’ve used both cast iron and stainless steel—cast iron keeps the heat steady, but stainless is easier to clean.
• Blender or immersion blender: For pureeing the sauce. If you don’t have one, a potato masher will get you close (just a bit more rustic).
• Chopping board and sharp knife: Because prepping onions and chicken is a must. If you’re on a budget, a simple wooden board works—just keep it dry to avoid warping.
• Measuring spoons and cups: Precision matters for spices. I admit, sometimes I eyeball it, but when sharing recipes, I always measure.

If you’re short on time, marinate the chicken in a zip-top bag—less mess, and you can squish everything together. For cleaning, soak your pan while you eat; the tomato sauce can stick but comes off easily with a little baking soda.

Preparation Method

Making authentic Indian butter chicken isn’t complicated, but a few steps make all the difference. Here’s my tried-and-true way:

1. Marinate the Chicken (10 minutes prep, 30 minutes minimum marinating):
   In a large bowl, combine 1/2 cup (120 g) yogurt, 1 tbsp lemon juice, 1 tsp each cumin and coriander, 1/2 tsp turmeric, 1/2 tsp garam masala, 1/2 tsp chili powder, and 1 tsp salt. Add the chicken pieces and toss until well coated. Cover and refrigerate for at least 30 minutes (up to 2 hours for deeper flavor). Tip: Overnight marination gives the best texture, but even 30 minutes helps tenderize.
2. Cook the Chicken (10 minutes):
   Heat 1 tbsp oil and 1 tbsp butter in a nonstick skillet over medium-high. Add the marinated chicken pieces in a single layer. Sear for 2-3 minutes per side until lightly browned. Don’t overcrowd the pan—work in batches if needed. Chicken doesn’t need to be fully cooked yet. Remove and set aside. If you see liquid pooling, it’s okay—just let it evaporate and concentrate flavor.
3. Make the Sauce (10 minutes):
   In the same pan, melt another 1 tbsp butter. Add chopped onions and sauté until golden (about 4-5 minutes). Toss in minced garlic and grated ginger; cook for 1 minute until fragrant. Add tomato puree, 1/2 tsp chili powder, 1 tsp cumin, 1 tsp garam masala, and fenugreek leaves (if using). Simmer for 5-7 minutes until thickened and deep red. Watch for splatters—tomato sauce likes to jump!
4. Blend the Sauce (2 minutes):
   Carefully transfer the sauce to a blender (let it cool for a minute to avoid steam burns) or use an immersion blender right in the pan. Puree until smooth. If you like a chunkier texture, just mash lightly.
5. Simmer Chicken in Sauce (10 minutes):
   Return pureed sauce to the pan. Add browned chicken pieces. Stir in 1/2 cup (120 ml) heavy cream and 1 tbsp honey. Simmer gently for 10 minutes until chicken is cooked through and sauce is velvety. Taste and adjust seasoning with salt, pepper, and chili powder as needed.
6. Finish and Serve (2 minutes):
   Stir in a small pat of butter for extra gloss and richness. Sprinkle chopped cilantro on top. Serve hot with steamed basmati rice or naan.

Troubleshooting: If the sauce tastes too tangy, add a bit more cream or honey. If it’s too thick, splash in a little water or milk. Chicken tough? It probably overcooked—next time, lower the heat and check sooner. The sauce should be a rich orange, smell buttery, and coat the back of a spoon.

Efficiency Tip: Marinate the chicken in the morning—when you get home, dinner’s half done!

Cooking Tips & Techniques

Butter chicken seems simple, but there are a few tricks that make it restaurant-quality. These are lessons I learned the hard way (and through lots of taste testing):

• Don’t Skimp on Marination: Yogurt and lemon juice break down the chicken’s fibers, making it tender. Even a short marination helps, but longer is better.
• Blend for Silky Sauce: Blending isn’t traditional, but it’s the secret to that creamy texture you get at restaurants. I once skipped this step, and the sauce was grainy—not the same!
• Balance the Spices: Garam masala is strong—start with less and add more at the end if needed. Too much chili powder can overpower the buttery flavor, so go easy unless you love heat.
• Sear, Don’t Boil: Searing the chicken adds depth. If you just simmer it raw in sauce, it loses flavor and gets rubbery. Trust me, I learned this after a too-soft batch!
• Timing Matters: Multitask by chopping onions while the chicken marinates. Start your rice or prep naan in advance so everything is ready together.
• Consistency Counts: If your sauce is too watery, simmer longer uncovered. If it’s too thick, add a splash of cream, milk, or water.
• Classic Touch: A pinch of fenugreek leaves (Kasuri methi) right at the end gives that authentic, slightly sweet aroma. If you can’t find it, the dish will still be fantastic.

My biggest mistake early on was rushing—let the sauce simmer and taste as you go. You’ll know it’s perfect when it smells rich and tastes balanced. Butter chicken is forgiving, but a little patience makes all the difference.

Variations & Adaptations

Butter chicken is a classic, but you can totally make it your own. Here are some of my favorite twists:

• Dairy-Free: Swap out heavy cream for full-fat coconut milk, and use vegan butter. The flavor is a little tropical, but still super creamy—my cousin swears by this version!
• Low-Carb/Keto: Skip the honey and use almond flour instead of cream for thickening. Serve with cauliflower rice instead of basmati.
• Vegetarian: Replace chicken with paneer cubes (Indian cheese) or tofu. Marinate and cook the same way—paneer soaks up flavor beautifully.
• Spicier Version: Add a chopped green chili to the sauce or increase chili powder. My brother always asks for “double spicy”—so I bring out the hot sauce.
• Different Cooking Methods: You can grill the chicken for smoky flavor before adding to the sauce, or try making the whole dish in a slow cooker (just blend the sauce before serving).
• Seasonal Additions: In summer, stir in fresh spinach or peas for color and nutrition. In winter, roasted sweet potatoes are a cozy twist.

I once made a butter chicken with leftover turkey after Thanksgiving—it was so good, I almost forgot it wasn’t chicken! Don’t be afraid to experiment and customize this recipe to match your taste or dietary needs.

Serving & Storage Suggestions

Butter chicken tastes best fresh, but it’s also fantastic the next day after the flavors meld. Here’s how I serve and keep it:

• Serving Temperature: Serve hot, straight from the pan. If you’re hosting, keep it on low heat until ready to eat.
• Presentation: Garnish with chopped cilantro and a swirl of cream. A little extra butter on top gives that restaurant finish.
• Side Dishes: Pair with steamed basmati rice, garlic naan, or even quinoa for a healthier twist. Raita (yogurt dip) and a simple cucumber salad are great go-withs.
• Storage: Cool leftovers completely, then store in an airtight container in the fridge for up to 3 days. The sauce thickens overnight—but a splash of cream or water when reheating brings it right back.
• Freezing: Butter chicken freezes well! Store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm gently on the stovetop or in the microwave, stirring occasionally. Add a bit of cream or water if it’s too thick.
• Development of Flavors: Honestly, day-old butter chicken tastes even better—spices mellow and meld for deeper flavor. Perfect for meal prep or leftover lunches.

Nutritional Information & Benefits

Butter chicken is a rich dish, but you can make it lighter with a few tweaks. Here’s a rough nutritional breakdown per serving (about 1 cup):

• Calories: 350-400 (depends on cream and butter amounts)
• Protein: 25-30g (chicken thighs give more protein)
• Fat: 22-28g (mainly from butter and cream)
• Carbs: 8-12g (mostly from tomatoes and yogurt)

Health Benefits: Chicken is high in protein and B vitamins, tomatoes provide antioxidants, and spices like turmeric have anti-inflammatory properties. Swap cream for coconut milk and use less butter for a lighter version. This recipe is naturally gluten-free—just double-check your spice blends for hidden wheat.

Potential Allergens: Dairy (cream, butter, yogurt) and chicken. For dairy-free, use coconut alternatives. If you’re watching sodium, adjust salt to taste.

From my own experience, this butter chicken recipe fits well into balanced diets—just pair with lots of veggies or serve over cauliflower rice for fewer carbs.

Conclusion

This authentic Indian butter chicken recipe is honestly one of my favorites for turning any night into something special. It’s quick, packed with flavor, and totally doable—even if you’re new to cooking curries. I love how it’s both comforting and a little indulgent, with that rich, buttery sauce and tender chicken (it never gets old!).

Don’t be afraid to tweak the spices or try a dairy-free version—make it yours! If you have family recipes or memories tied to butter chicken, I’d love to hear your stories. Cooking should be fun, and this dish always brings a smile to my table.

Give it a try, let me know how it goes, and share your own twists in the comments! Whether you’re serving up a weeknight dinner or a holiday feast, this butter chicken recipe is sure to impress. Happy cooking, and here’s to many delicious meals together!

FAQs

Can I make butter chicken without cream?

Yes! Substitute coconut milk or cashew cream for a dairy-free version. The sauce will still be creamy and delicious.

What’s the best chicken cut for butter chicken?

Boneless, skinless chicken thighs are my favorite—they stay juicy and tender. Breasts work too, just keep an eye so they don’t overcook.

Can I use store-bought tomato sauce?

Absolutely. Just choose a plain, unsalted variety so you can control the seasoning. Pureed canned tomatoes also work well.

Is butter chicken spicy?

Traditional butter chicken is mildly spiced, not hot. You can increase chili powder or add green chilies for more heat if you like.

How do I make butter chicken ahead of time?

You can marinate and cook the chicken, then refrigerate the sauce and chicken separately. Reheat gently together before serving—flavors get even better overnight!

Print