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My husband and I love a good date night in, which for us almost always means craving rich, delicious Indian takeout. But I have a little secret… this easy Butter Chicken recipe is so much better! It’s the best recipe I’ve ever made, unbelievably creamy, packed with flavor, and you get to tell everyone you made it from scratch. It’s the perfect way to have a restaurant-quality dinner at home.
What makes this simple butter chicken recipe so special is how it combines fragrant spices with simple ingredients like onion, butter, and a spice infused yogurt marinade made with fresh ginger, garlic, lemon juice, and spices. The aromatic chicken pieces cooked in a creamy flavorful curry create that jewelled orange-red curry colour everyone loves. This indian butter chicken recipe uses boneless chicken thigh pieces, a tomato passata or puree base, and a heavy cream enriched sauce finished with kasuri methi (dried fenugreek) for authentic flavor. Serve with basmati rice or naan for the perfect meal.
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Why You’ll Love This Butter Chicken
1. Restaurant-Quality at Home – This tastes exactly like your favorite Indian restaurant, but you’re making it in your own kitchen. The spiced yogurt marinade and tandoori masala seasoned chicken create layers of flavor, while the butter or ghee finish makes it rich and luxurious.
2. Easier Than You Think – Despite the incredible flavor, this is actually one of those easy recipes that doesn’t require fancy techniques. You marinate the chicken, make a quick sauce, and simmer everything together. It’s perfect when you want something special but don’t have hours to spend.
3. Crowd-Pleasing Flavor – Even people who think they don’t like Indian food love this dish. It’s creamy, mildly spiced, and has that perfect balance of savory and slightly sweet. This makes an impressive dinner menu for the week that everyone will request again.
Ingredients for Butter Chicken
This indian recipe uses aromatic spices and simple ingredients to create complex, restaurant-worthy flavor. You’re making authentic sauce with ingredients you can find at any grocery store.
What You’ll Need
For the Chicken Marinade:
- 1.5 lbs boneless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons tandoori masala
- 1 teaspoon Kashmiri chili powder (or paprika for less heat)
- 1 teaspoon toasted cumin
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 teaspoon garam masala
- 1 green chili, minced (optional)
- Salt to taste
For the Sauce:
- 3 tablespoons butter or ghee
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 cups tomato passata or puree
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1 cup heavy cream
- 2 tablespoons butter
- 1 tablespoon dried fenugreek leaves (kasuri methi)
- 1 teaspoon sugar
- Salt to taste
For Serving:
- Basmati rice
- Naan bread
- Fresh cilantro for garnish
- Extra cream for drizzling
Why These Ingredients Matter
Spice-Infused Yogurt Marinade – The yogurt marinade is crucial for tender, flavorful chicken. The acid in yogurt tenderizes the meat while the spices penetrate deep. The combination of tandoori masala, garam masala, and Kashmiri chili powder creates those authentic flavors you expect.
Creamy Tomato Gravy – The tomato passata or puree base creates the foundation of the sauce. When combined with butter, cream, and spices, it transforms into that signature creamy, rich gravy. The jewelled orange-red curry colour comes from the Kashmiri chili powder and tomatoes working together.
Kasuri Methi (Dried Fenugreek) – This is the secret ingredient that makes the dish taste authentic. Dried fenugreek leaves have a slightly bitter, aromatic flavor that’s essential to the masala. Crush them between your palms before adding to release the oils and maximize flavor.
Instructions for Making Butter Chicken
Step-by-Step Directions
Step 1: In a large bowl, mix together the yogurt, lemon juice, tandoori masala, Kashmiri chili powder, toasted cumin, minced garlic, grated ginger, garam masala, green chili, and salt to create the spiced yogurt marinade.
Step 2: Add the boneless chicken thigh pieces to the marinade, making sure every piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for maximum flavor.
Step 3: When ready to cook, heat 3 tablespoons butter or ghee in a large skillet or Dutch oven over medium-high heat. Remove the chicken from the marinade (shake off excess but don’t wipe it clean) and cook in batches until browned and cooked through, about 6-8 minutes. Set aside.
Step 4: In the same pan, add the chopped onion and sauté for 5-7 minutes until soft and golden. Add the garlic and ginger, cook for 1 minute until fragrant.
Step 5: Add the tomato passata or puree, Kashmiri chili powder, garam masala, ground coriander, turmeric, and salt. Simmer for 10-12 minutes, stirring occasionally, until the sauce thickens and the oil starts to separate from the tomatoes.
Step 6: For a smoother sauce, blend it with an immersion blender or transfer to a regular blender and blend until smooth. Return to the pan if using a regular blender.
Step 7: Reduce heat to low and stir in the heavy cream and 2 tablespoons butter. Mix until the butter melts and the sauce is creamy and smooth.
Step 8: Add the cooked chicken pieces back to the sauce. Simmer gently for 8-10 minutes to let the flavors meld together.
Step 9: Crush the dried fenugreek leaves (kasuri methi) between your palms and sprinkle over the curry. Add the sugar and stir well. The kasuri methi adds that authentic flavor.
Step 10: Taste and adjust seasoning with more salt or sugar if needed. Garnish with fresh cilantro and a drizzle of cream. Serve hot over basmati rice or with naan bread.
Hint: This easy recipe pairs perfectly with street corn creamy cucumber salad for a refreshing side, or serve it as part of a comfort food spread with tater tot casserole for a fusion dinner party.
Top Tip
Is It Very Spicy? – No, this dish is generally mild and not very spicy. The heat level depends on how much Kashmiri chili powder you use. Traditional recipes are more sweet and creamy than spicy. If you want less heat, use paprika instead of chili powder. You can always add heat with extra chili, but you can’t take it away.
Don’t Skip the Marinade Time – The longer the chicken marinates, the more flavorful and tender it becomes. Minimum 2 hours, but overnight is ideal. The yogurt marinade does double duty by tenderizing and flavoring the meat. This step is what makes restaurant-quality results.
Blend for Smooth Sauce – Blending the tomato sauce before adding cream creates that silky, restaurant-quality texture. You want the sauce completely smooth with no chunks. This is what makes it look and taste professional rather than homemade.
Finish with Kasuri Methi – Don’t skip the dried fenugreek leaves at the end. This is what gives the dish its distinctive, authentic flavor. Crush it between your palms before adding to release the aromatic oils.
My Butter Chicken Journey
I was intimidated by Indian cooking for years because I thought it was too complicated. Then one day, I decided to just try making this, and I was shocked at how straightforward it actually was. When Grandma tasted it, she was amazed. She said, “Jazzy, this tastes like authentic Indian cuisine! You know, the best food always comes from layering flavors. The marinade, the spices, the cream at the end. Each step builds on the last. That’s why it tastes so complex even though the process is simple.”
She was absolutely right. Now this is my go-to for yummy dinner ideas when I want something that feels special but is actually manageable. It’s become one of my favorite stove top meals and winter meals when I need something warm and comforting. Every time I make it, I remember being scared to try it and how glad I am that I did. It’s one of those dinner easy recipes that tastes like you worked way harder than you actually did.
Substitutions for Butter Chicken
Slow Cooker Version – After browning the chicken, add all sauce ingredients (except cream) to a slow cooker with the chicken. Cook on LOW for 4-6 hours or HIGH for 2-3 hours. Stir in cream and kasuri methi 15 minutes before serving. This crockpot version is perfect for hands-off cooking.
Lighter Version – Replace heavy cream with coconut milk or Greek yogurt for a lighter option. Use less butter and more tomatoes. It won’t be quite as rich but still delicious and cuts the cost per serving while being healthier.
With Vegetables – Add bell peppers, peas, or cauliflower to make it more substantial. This creates a complete meal in one dish with rice and vegetables.
Dairy-Free Version – Use coconut oil instead of butter, coconut yogurt for marinating, and coconut cream instead of heavy cream. The flavor is different but still incredibly good for those avoiding dairy.
Variations on Butter Chicken
Garlic Version – Double or triple the garlic for an intensely garlicky variation. Add roasted garlic to the sauce for even more depth. This creates a version that garlic lovers will adore.
Pasta Fusion – Toss cooked pasta with the sauce for an Indian-Italian mashup. Add more cream to thin the sauce and coat the pasta. This creates a fusion similar to how crack chicken casserole combines flavors.
Meatballs – Form ground chicken mixed with spices into meatballs, bake them, then simmer in the sauce. These are perfect for appetizers or served over rice.
Lemon Version – Add extra lemon juice and zest for a brighter and tangier variation. The citrus cuts through the richness beautifully and makes it feel lighter.
Pizza Fusion – Use the sauce as the base instead of tomato sauce, top with the chicken pieces, mozzarella, and red onions for pizza. Bake until bubbly for a fun fusion dish, similar to having cheesy ranch potatoes and sausage at game day.
Equipment for Butter Chicken
Large Heavy-Bottomed Pan or Dutch Oven – Essential for even cooking without burning the sauce. A heavy pot distributes heat evenly and prevents hot spots that can scorch the tomato sauce.
Immersion Blender – Makes blending the sauce so much easier right in the pot. No transferring hot liquid to a blender, no mess. This creates that smooth, restaurant-quality texture.
Mixing Bowls – For marinating the chicken. Use a large bowl that gives you room to mix the marinade and chicken thoroughly.
Measuring Spoons – Indian cooking requires specific spice measurements for balanced flavor. Accurate measurements ensure your dish tastes perfect every time.
Storage Tips for Butter Chicken
Refrigerator Storage – Store in an airtight container in the fridge for up to 4 days. The flavor actually gets better the next day as the spices continue to meld. This makes it perfect for dinner inspo meal prep.
Reheating Tips – Reheat gently on the stovetop over low heat, stirring occasionally and adding a splash of cream or water if it’s too thick. You can also microwave in 1-minute intervals, stirring between each. Don’t boil or the cream can separate.
Freezer Storage – This freezes beautifully for up to 3 months. Cool completely, portion into freezer-safe containers, and freeze. Thaw overnight in the fridge before reheating. The texture stays perfect even after freezing.
Meal Prep for the Week – Make a big batch on Sunday for simple recipes for dinner all week. Serve over rice, with naan, in wraps, or over pasta. Each meal feels different even though you only cooked once.
Grandma’s Secret for Butter Chicken
Grandma taught me the most important trick for making this taste authentic. “Jazzy,” she said while watching me make it one evening, “the secret is to let the tomato sauce cook long enough that the oil separates and rises to the top. That’s how you know the raw tomato taste is gone and the spices have bloomed properly. Most people rush this step and their curry tastes flat.”
She was absolutely right. Now I always simmer the tomato sauce for at least 10-12 minutes until I see that oil separation, and the difference is incredible. Her other secret is to add a tiny bit of sugar at the end. She says the dish should have a subtle sweetness that balances the acidity of the tomatoes and the heat of the spices. Just a teaspoon makes all the flavors come alive. These simple tricks turn good curry into amazing restaurant-quality results that everyone raves about.
FAQ about Butter Chicken
What are the ingredients in butter chicken?
The dish contains marinated chicken (with yogurt, spices, ginger, and garlic), tomato puree, heavy cream, butter or ghee, onions, and aromatic spices including garam masala, Kashmiri chili powder, cumin, coriander, and kasuri methi (dried fenugreek leaves). The key ingredients that make it distinctive are the tomato-cream base, butter, and the dried fenugreek leaves added at the end.
What are common mistakes when making butter chicken?
Common mistakes include not marinating the chicken long enough (needs at least 2 hours), rushing the tomato sauce cooking time (it needs 10-12 minutes to develop flavor), using chicken breast instead of thighs (thighs stay juicier), skipping the kasuri methi which gives authentic flavor, and adding cream too early which can cause it to separate. Blending the sauce smooth is also important for restaurant-quality texture.
Is butter chicken very spicy?
No, it’s not very spicy. It’s actually one of the mildest Indian curries, which is why it’s so popular. The heat level depends on how much Kashmiri chili powder you use, but traditional versions are more creamy and slightly sweet than spicy. You can make it even milder by using paprika instead of chili powder. It’s perfect for people who want Indian flavors without intense heat.
Why is butter chicken so famous?
It’s famous because it’s incredibly flavorful, creamy, and accessible to people who aren’t familiar with Indian food. The dish was invented in Delhi, India in the 1950s and became globally popular because of its perfect balance of rich, creamy tomato sauce with aromatic but not overpowering spices. The mild heat level and familiar flavors (tomato, cream, butter) make it approachable while still being authentically delicious. It’s comfort food that appeals to almost everyone.
Conclusion
This Butter Chicken is the perfect date night meal that’s better than any takeout. So, light a candle, put on some music, and enjoy your amazing, restaurant-worthy meal. It’s so much more special (and delicious!) than any delivery, and it’s our little secret how easy it was.
If you love Indian flavors, check out this Easy Indian Butter Chicken from Allrecipes for another delicious variation.
Give this recipe a try and let me know what you think. Grandma and I love hearing about your Indian cooking successes!
Grandma’s Easy Butter Chicken Recipe (Better Than Takeout)
Equipment
- 1 Large Bowl (for the marinade)
- 1 Large Heavy-Bottomed Pan or Dutch Oven
- 1 Immersion Blender (Optional, but my secret for a silky-smooth sauce!)
- Measuring Spoons and Cups
Ingredients
For the Chicken Marinade
- 1.5 lbs boneless chicken thighs cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice fresh squeezed is best!
- 2 teaspoons tandoori masala
- 1 teaspoon Kashmiri chili powder or paprika for less heat
- 1 teaspoon toasted cumin
- 4 cloves garlic minced
- 1 inch, piece fresh ginger grated
- 1 teaspoon garam masala
- 1 green chili minced (optional, Grandma left this out for us kids)
- Salt to taste
For the Butter Chicken Sauce
- 3 tablespoons butter or ghee
- 1 large onion finely chopped
- 4 cloves garlic minced
- 1 inch, piece ginger grated
- 2 cups tomato passata or puree
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1 cup heavy cream
- 2 tablespoons butter
- 1 tablespoon dried fenugreek leaves (kasuri methi) This is the secret ingredient! Don't skip it.
- 1 teaspoon sugar
- Salt to taste
For Serving (Optional)
- Basmati rice
- Naan bread
- Fresh cilantro for garnish
Instructions
- In a large bowl, whisk together all the marinade ingredients: the [plain yogurt], [lemon juice], [tandoori masala], [Kashmiri chili powder], [toasted cumin], minced [garlic], grated [ginger], [garam masala], optional [green chili], and [salt]. I always close my eyes and smell the spices at this step, it smells just like Grandma's kitchen.
- Add the [boneless chicken thigh pieces] to the marinade and stir until every single piece is coated. Grandma always said to use your hands for this part to really work the flavor in! Cover the bowl and let it rest in the fridge for at least 2 hours, but overnight is pure magic.
- When you're ready to cook, heat [3 tablespoons butter or ghee] in a large skillet or Dutch oven over medium-high heat. Shake off the excess marinade (but don't wipe it clean!) and cook the chicken in batches. You want a nice brown char, not a gray, sad chicken. This takes about 6-8 minutes. Set the cooked chicken aside on a plate
- In the same pan (don't you dare clean it!), add the chopped [onion] and sauté for 5-7 minutes until it's soft and golden. This is the foundation of your flavor! Now add the minced [garlic] and grated [ginger] and cook for just 1 minute more until you can smell it. It's the best smell in the world.
- Add the [tomato passata or puree], [Kashmiri chili powder], [garam masala], [ground coriander], [turmeric], and [salt]. Stir it all together and let it simmer for 10-12 minutes. This is Grandma's biggest secret, written in the margins of her notebook: you must cook the sauce until it darkens and you see the oil separating from the tomatoes. This cooks off the raw tomato taste. Be patient here!
- This is how you get that silky, restaurant-quality texture. Use an immersion blender right in the pot to blend the sauce until it's completely smooth. If you don't have one, you can carefully transfer it to a regular blender (let it cool a bit first!) and blend, then return it to the pan.
- Turn the heat down to low. Stir in the [heavy cream] and the final [2 tablespoons butter]. Oh, this is the best part! Watch it turn that beautiful, jewelled orange color. Just stir until the butter melts and everything is silky smooth.
- Add all those delicious cooked chicken pieces (and any juices from the plate!) back into the creamy sauce. Let it all simmer together gently for 8-10 minutes. This is when the chicken soaks up all that creamy goodness and becomes unbelievably tender.
- This is the final touch from Grandma's notebook. Take the [dried fenugreek leaves (kasuri methi)] and crush them between your palms, this wakes up the oils, and sprinkle them over the curry. Add the [sugar] (it just balances the tomato, trust me) and stir well.
- Taste it one last time and add more [salt] if it needs it. Serve it hot over fluffy [basmati rice] or with warm [naan bread] for dipping. Garnish with a sprinkle of [fresh cilantro]. My husband and I always fight over the last scoop!
Notes
- Grandma’s Secret: The most important step is simmering the tomato sauce (Step 5) until the oil separates. Don’t rush this! It’s the difference between “homemade” and “restaurant-quality.”
- About Kasuri Methi: Please don’t skip the dried fenugreek leaves! This is the authentic flavor you’re looking for. Always crush it in your palms before adding to release the aromatic oils.
- For Less Heat: This recipe is pleasantly mild. If you are very sensitive to spice, you can use sweet paprika instead of Kashmiri chili powder.
- Storage: This tastes even better the next day! Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop.
