The Ultimate Homemade Butter Chicken Recipe: A Rich, Flavor-Packed Classic Indian Dish

Butter Chicken, also known as Murgh Makhani, is one of the most iconic and widely loved dishes to come out of Indian cuisine. Revered for its creamy, tomato-based sauce and tender marinated chicken, this dish effortlessly balances richness with spice, decadence with depth, and tradition with modern appeal. Whether served with warm naan, steamed basmati rice, or even a simple salad, butter chicken transforms any meal into a deeply satisfying culinary experience.

Originally created in the 1950s in Delhi by the chefs at the famous Moti Mahal restaurant, butter chicken was a revolutionary dish born from necessity. The cooks, not wanting to waste leftover tandoori chicken, developed a sauce of butter, tomatoes, and cream to revive and reuse the meat. What began as a creative kitchen solution quickly became a culinary sensation, spreading from North India to the rest of the world. Today, it’s a restaurant staple from London to New York, and now—more than ever—home cooks are attempting to recreate this beloved dish in their own kitchens.

Yet, despite its popularity, many people are intimidated by the idea of making butter chicken at home. The long ingredient lists, unfamiliar spices, and layers of flavor can feel overwhelming. But with the right guidance, a few essential ingredients, and a solid understanding of the process, homemade butter chicken can be more accessible than you might think—and often better than what you’ll find at most restaurants.

In this comprehensive guide, we’re going to walk you through everything you need to know to make butter chicken from scratch, right in your own kitchen. From the ingredients and their roles, to marinating the chicken, crafting the sauce, and perfecting the finish—we’ll cover each step in meticulous detail. You’ll also learn how to customize the recipe to suit your heat preference, dietary needs, or time constraints.

But this isn’t just a recipe—it’s a culinary journey. Along the way, we’ll delve into the history of butter chicken, explore tips for balancing spices, and even include suggestions for side dishes, beverage pairings, leftovers, and more.

If you’ve ever craved butter chicken that’s fragrant, flavorful, and perfectly creamy without being heavy—this is the guide for you.

Let’s begin.

Ingredients (With Purpose & Alternatives)

For the Chicken Marinade:

• 1.5 lbs (700g) boneless, skinless chicken thighs or breasts – Thighs are preferred for juiciness and flavor.

• ¾ cup plain yogurt – Acts as a tenderizer; breaks down proteins.

• 1 tablespoon lemon juice – Adds brightness and aids in marination.

• 1 tablespoon ginger-garlic paste – Essential flavor base.

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon Kashmiri red chili powder – Mild in heat, rich in color.

• ½ teaspoon turmeric

• 1 teaspoon garam masala

• Salt to taste

Note: Kashmiri chili powder gives the classic red color. If unavailable, use a mix of paprika (for color) and cayenne (for heat).

For the Butter Chicken Sauce:

• 3 tablespoons unsalted butter – The star of the show; use real butter.

• 1 tablespoon neutral oil (optional) – Helps prevent the butter from burning.

• 1 large onion, finely chopped – Forms the body of the sauce.

• 1 tablespoon ginger-garlic paste – Intensifies the aromatic base.

• 2 teaspoons ground cumin

• 2 teaspoons ground coriander

• 1 teaspoon paprika

• ½ teaspoon chili powder – Adjust based on spice preference.

• ½ teaspoon turmeric

• 1½ cups (350 ml) pureed tomatoes – Fresh or canned; use quality tomatoes.

• 1 teaspoon sugar – Balances acidity of tomatoes.

• ½ to 1 teaspoon salt – To taste.

• ½ cup heavy cream (or cooking cream) – For richness and smoothness.

• 2 tablespoons ground cashews or almond paste – Optional thickener, traditional in many Indian kitchens.

• 1 teaspoon garam masala – Stirred in at the end for warmth.

• Fresh cilantro or kasuri methi (dried fenugreek leaves) – For garnish and aroma.

Marinating the Chicken

Step-by-Step Instructions:

1. Prepare the Marinade:

   • In a large mixing bowl, combine yogurt, lemon juice, ginger-garlic paste, and all the dry spices.

   • Mix until fully incorporated.

2. Add the Chicken:

   • Add the chicken pieces into the marinade and coat thoroughly.

   • Cover the bowl and refrigerate for at least 4 hours, preferably overnight.

Pro Tips:

• Don’t skip the yogurt—it gently breaks down the muscle fibers, creating soft, juicy chicken.

• Marinating longer enhances flavor absorption.

• Use a zip-lock bag if space is limited.

Cooking the Chicken

You have two options here: grill or pan-sear.

Option A: Grilling (More Traditional)

1. Preheat oven to 450°F (230°C), or prepare a grill.

2. Line a baking tray with foil and place a wire rack on top.

3. Place the marinated chicken pieces on the rack, leaving space between them.

4. Grill for 15–20 minutes, flipping halfway, until slightly charred and cooked through.

Option B: Pan-Searing (Quicker)

1. Heat 1 tablespoon oil in a non-stick or cast iron pan over medium-high heat.

2. Add the chicken pieces in batches to avoid overcrowding.

3. Cook 4–5 minutes per side, until browned and cooked through.

4. Set aside on a plate once done.

Slight charring is ideal—it mimics the smoky tandoori flavor.

Making the Butter Chicken Sauce

Step 1: Sauté Aromatics

1. In a heavy-bottomed pan, melt 3 tablespoons of butter over medium heat.

2. Add chopped onions and sauté until golden brown (8–10 minutes).

3. Add ginger-garlic paste and cook for 1–2 minutes until raw smell fades.

Step 2: Spice Base

1. Add cumin, coriander, paprika, turmeric, and chili powder.

2. Stir well and let spices bloom in the butter for 1–2 minutes.

Toasting the spices in fat enhances their aroma and deepens flavor.

Step 3: Add Tomatoes and Simmer

1. Stir in pureed tomatoes.

2. Add salt and sugar.

3. Reduce heat to low and simmer for 15–20 minutes, stirring occasionally.

4. Optional: Add ground cashews or almond paste now for a richer texture.

You’re looking for a deep red, thick, and aromatic base.

Step 5: Blend the Sauce (Optional for Smooth Texture)

• Let the sauce cool slightly.

• Transfer to a blender (or use an immersion blender) and blend until completely smooth.

• Return to the pan and reheat gently.

Many restaurant-style butter chicken sauces are blended for silkiness. This step is optional but recommended.

Step 6: Finish the Sauce

1. Stir in heavy cream slowly.

2. Add grilled or seared chicken pieces into the sauce.

3. Simmer for 5–10 minutes to marry the flavors.

4. Sprinkle garam masala and crushed kasuri methi (if using) just before turning off the heat.

Optional: Adjust Thickness

• Too thick? Add a splash of water or cream.

• Too thin? Simmer uncovered a bit longer.

Step 7: Final Garnish & Serving

1. Drizzle a little cream or melted butter on top before serving.

2. Garnish with chopped cilantro or additional kasuri methi.

Serving Suggestions

Ideal Accompaniments:

• Naan or Garlic Naan – Soft, pillowy, and perfect for scooping sauce.

• Steamed Basmati Rice – Neutral, aromatic, and absorbs sauce well.

• Jeera Rice (Cumin Rice) – Adds another layer of flavor.

• Raita – Yogurt-based side to cool the heat.

• Onion Salad with Lemon – Common restaurant pairing.

Optional Additions for Enhanced Flavor

• A pinch of smoked paprika – Adds tandoori-style smokiness.

• 1 teaspoon honey – For a sweeter, restaurant-style profile.

• Char the chicken over open flame (carefully) – Mimics tandoor effect.