Authentic Indian Butter Chicken

Butter Chicken, or Murgh Makhani, is a rich and creamy Indian curry made with marinated, grilled chicken simmered in a luscious, spiced tomato-based sauce. Infused with aromatic spices, butter, and cream, this dish is a restaurant favorite that pairs perfectly with naan or basmati rice.

Why You’ll Love This Recipe

• Authentic Restaurant-Style Flavor – Replicates the creamy, mildly spiced butter chicken from Indian restaurants.
• Tender, Juicy Chicken – Marinating the chicken enhances flavor and keeps it moist.
• Rich & Creamy Sauce – A buttery, spiced tomato gravy enriched with cream and cashew paste.
• Easy to Make – Simple steps and common ingredients make this a go-to curry for home cooks.
• Perfect Pairing – Best enjoyed with naan, roti, or fragrant basmati rice.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chicken Marinade:

• 500g boneless chicken (cubed)
• ½ cup yogurt
• 1 tablespoon lemon juice
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• ½ teaspoon turmeric powder
• 1 teaspoon garam masala
• ½ teaspoon salt
• 1 tablespoon oil

For the Butter Chicken Sauce:

• 2 tablespoons butter
• 1 large onion (finely chopped)
• 2 tomatoes (pureed)
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• ½ teaspoon turmeric powder
• 1 teaspoon garam masala
• ½ teaspoon cumin powder
• ½ teaspoon coriander powder
• ½ cup heavy cream
• ¼ cup cashew paste (optional for extra creaminess)
• ½ teaspoon sugar (optional)
• Salt to taste
• Fresh cilantro for garnish

Directions

Marinate the Chicken:

1. Prepare the Marinade – In a bowl, mix yogurt, lemon juice, ginger-garlic paste, red chili powder, turmeric, garam masala, salt, and oil.
2. Coat the Chicken – Add the cubed chicken and mix well. Cover and refrigerate for at least 1 hour (overnight for best flavor).

Cook the Chicken:

3. Grill or Pan-Fry – Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken until slightly charred and fully cooked, about 6-8 minutes. Set aside.

Prepare the Butter Chicken Sauce:

4. Sauté the Onions – In a pan, melt butter over medium heat. Add chopped onions and cook until golden brown.
5. Add Aromatics – Stir in ginger-garlic paste and sauté until fragrant.
6. Cook the Tomato Base – Add pureed tomatoes, red chili powder, turmeric, cumin, coriander, and garam masala. Stir well and cook until the oil begins to separate from the sauce.

Simmer & Finish:

7. Add Chicken – Add the cooked chicken pieces to the sauce and mix well. Let it simmer for 10 minutes to absorb the flavors.
8. Make It Creamy – Stir in heavy cream, cashew paste (if using), and sugar. Adjust salt as needed.

Garnish & Serve:

9. Final Touch – Garnish with fresh cilantro.
10. Enjoy – Serve hot with warm naan or basmati rice.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Marination Time: 1 hour (overnight recommended)
• Cook Time: 30 minutes
• Total Time: About 1 hour 45 minutes

Variations

• Spicier Version – Add extra red chili powder or chopped green chilies.
• Nut-Free Option – Skip the cashew paste and use extra heavy cream.
• Dairy-Free Alternative – Use coconut yogurt for marination and coconut milk instead of heavy cream.
• Tandoori-Style Chicken – Bake the marinated chicken in the oven at 400°F (200°C) for 15-20 minutes for a smoky taste.
• Vegetarian Option – Replace chicken with paneer or tofu for a delicious butter paneer version.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Freeze in portions for up to 2 months. Thaw in the refrigerator before reheating.
• Reheating: Warm in a pan over low heat, adding a splash of water or cream to maintain consistency.

FAQs

What’s the difference between Butter Chicken and Chicken Tikka Masala?

Butter Chicken is creamier and slightly sweeter, while Chicken Tikka Masala has a bolder, spicier tomato-based sauce.

Can I use bone-in chicken?

Yes, bone-in chicken works well and adds more flavor, but cooking time will be slightly longer.

What if I don’t have a grill?

You can pan-fry the marinated chicken or bake it at 400°F (200°C) for 15-20 minutes.

How can I make the sauce smoother?

Blend the onion-tomato mixture before adding the chicken for a velvety texture.

Is Butter Chicken very spicy?

No, it has mild heat. Reduce red chili powder for a milder version.

Can I use canned tomatoes?

Yes, canned crushed tomatoes work well but may need slight adjustments in salt and sweetness.

How can I thicken the sauce?

Simmer longer, or add extra cashew paste or heavy cream.

Can I make this dish ahead of time?

Yes, the sauce can be prepared in advance and refrigerated. Reheat and add the cooked chicken before serving.

What sides go well with Butter Chicken?

It pairs perfectly with naan, roti, basmati rice, or jeera rice.

Can I make this in an Instant Pot?

Yes, sauté onions and spices in the Instant Pot, add the chicken, and pressure cook for 6-8 minutes. Stir in cream after cooking.

Conclusion

This Authentic Indian Butter Chicken recipe delivers restaurant-style flavors in a rich, creamy tomato-based sauce. Whether served with naan or basmati rice, this comforting and flavorful dish is a must-try for lovers of Indian cuisine. Enjoy making this at home for a delicious and satisfying meal!