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Once you discover how easy it is to make this rich, creamy Butter Chicken at home, takeout may never be your first choice again.
Whether served with fluffy basmati rice, warm naan, or soft roti, this Butter Chicken is guaranteed to become a family favourite.
Why You’ll Love This Butter Chicken
- Better than restaurant takeout.
- Tender, juicy chicken in every bite.
- Rich, creamy tomato sauce with perfectly balanced spices.
- Easy-to-find pantry ingredients.
- Perfect for meal prep and leftovers.
- Freezer-friendly.
- Wonderful served with rice, naan, or roti.
Every bite is packed with tender, juicy chicken coated in a velvety tomato and butter sauce bursting with warm spices and irresistible flavour. The secret? A simple marinade, perfectly browned chicken, and a silky homemade gravy that tastes like it has been simmering for hours. Whether you’re cooking for family, entertaining guests, or simply craving comforting homemade food, this recipe delivers restaurant-style results without complicated ingredients or techniques
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Butter Chicken That Rivals Your Favourite Restaurant
- Prep Time: 20 minutes
- Marinating: 60 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 55 minutes
- Yield: 4–6 servings depending on size 1x
- Category: Dinner Recipes
- Method: Easy Cooking
- Cuisine: Indian
Description
Creamy, comforting, and packed with bold flavour, this Butter Chicken is the kind of meal everyone asks for again and again. One taste, and you’ll understand why it has become a favourite in kitchens around the world.
Ingredients
For the Marinade
- 1.1 lb – 500 g chicken, cut into bite-sized pieces
- 1 tbsp ginger garlic paste
- 2 tbsp yoghurt
- 1 tsp red chilli powder
- Salt, to taste
- Juice of 1/2 medium lemon
For the Gravy
- 1 medium onion, roughly chopped
- 3 medium tomatoes, roughly chopped
- 12 to 15 cashews
- 2 cloves
- 1/2-inch cinnamon stick
- 2 cardamom pods
- 1 cup water
To Finish
- Butter, for cooking
- 1 tbsp ginger garlic paste
- 1 tsp red chilli powder
- 1/2 tsp garam masala
- Salt, to taste
- 1/4 cup tomato ketchup
- 1/2 cup fresh cream or milk cream
- Fresh coriander (dhania), chopped, for garnish
Instructions
- In a large bowl, combine the chicken with the ginger garlic paste, yoghurt, red chilli powder, salt, and lemon juice.
- Mix well, ensuring every piece is coated.
- Marinate for up to 1 hour for the best flavour and tenderness.
- Heat a little butter or oil in a frying pan over medium heat.
- Shallow-fry the marinated chicken until browned on all sides.
- Increase the heat for the final 1 to 2 minutes to create lightly charred edges that add incredible flavour. Remove the chicken from the pan and set aside.
- Meanwhile, place the onion, tomatoes, cashews, cloves, cinnamon, cardamom, and 1 cup of water into a saucepan.
- Bring to a boil, then simmer until the tomatoes are completely soft.
- Allow the mixture to cool before blending until perfectly smooth. A silky gravy makes all the difference, so blend well.
- In a clean pan, melt a generous knob of butter over low heat.
- Add the ginger garlic paste, red chilli powder, garam masala, and salt.
- Stir for a few seconds until fragrant, being careful not to burn the spices.
- Pour in the blended tomato mixture and bring it to a gentle boil.
- Reduce the heat and simmer for 5 to 8 minutes until the sauce thickens and the flavours come together.
- Stir in the tomato ketchup and fresh cream, then return the browned chicken to the pan.
- Simmer gently until the chicken is cooked through and beautifully coated in the rich, creamy sauce.
- Sprinkle generously with freshly chopped coriander and serve hot with steamed basmati rice, buttery naan, or warm roti.
Notes
Prepared, tried, and tested by Nazley
Helpful tips and information for the Best Butter Chicken
- Marinating the chicken keeps it juicy and flavourful.
- Blend the gravy until completely smooth for a luxurious restaurant-style sauce.
- Cashews naturally thicken the sauce while adding richness.
- Don’t skip browning the chicken—it adds incredible depth of flavour.
- Simmer gently after adding the cream to prevent curdling.
- Can I make Butter Chicken ahead of time? Absolutely! The flavours deepen overnight, making it even more delicious the next day.
- Can I use chicken thighs? Yes. Boneless, skinless chicken thighs stay exceptionally tender and work beautifully in this recipe.
- Is Butter Chicken very spicy? Not necessarily. This recipe is mild to medium in heat, and you can easily adjust the chilli powder to suit your family’s tastes.
- Can I freeze Butter Chicken? Yes. Allow it to cool completely before freezing in airtight containers for up to 3 months.
Variations
- Use boneless chicken thighs for extra tenderness.
- Add a pinch of kasuri methi (dried fenugreek leaves) for an authentic restaurant flavour.
- Adjust the chilli powder to suit your preferred spice level.
- Substitute coconut cream for a dairy-free version.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze for up to 3 months.
- Reheat gently over low heat, adding a splash of cream or water if needed.
Serving Suggestions
Butter Chicken pairs wonderfully with:
- Steamed basmati rice
- Garlic naan
- Fresh roti
- Jeera rice
- Cucumber raita
- Mango chutney
- Pickled onions
Restaurant-Style Butter Chicken Made Easy at Home is the perfect choice for anyone craving a rich, creamy curry without the cost of takeout. Tender marinated chicken, a silky tomato cream sauce, and warming spices come together in a comforting meal that is easy enough for weeknights and impressive enough for guests. One serving is all it takes to see why this recipe deserves a permanent place in every home cook’s collection.
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