Chicken
Butter Chicken (Restaurant-Style, Easy + Creamy)
By Samira Kazan
published September 22, 2025
Butter chicken was one of the first Indian dishes I felt confident making at home. Over time, I’ve tested different versions and learned exactly how I like it.
This one is rich, silky, and gently spiced — with marinated chicken cooked in batches so it doesn’t steam and the sauce stays smooth and balanced. Sometimes I also blend soaked cashews for extra richness, but cream works just as well.
I love pairing it with homemade garlic naan or a side of fluffy jasmine rice .
- Butter chicken ingredients
- How to make butter chicken
- Alphafoodie tips
- Storage and reheating
- FAQs
- More Indian-inspired recipes
- Butter Chicken Recipe
Butter chicken ingredients
For the marinade
- Chicken : I used boneless chicken thighs, but breasts work too. Cut into bite-sized pieces for even cooking.
- Yogurt : Use thick plain yogurt like Greek or hung curd. It helps tenderize the chicken and cling to the spices.
- Lemon juice : Adds brightness and helps balance the richness of the final dish.
- Ginger garlic paste : I usually use equal parts fresh grated ginger and garlic — or a blended paste if I’ve prepped it ahead.
- Spices : A mix of garam masala, cumin, coriander, turmeric, and Kashmiri chili powde r. Adjust the chili powder to your preferred heat level.
- Salt : Just enough to season the chicken during marination.
For the sauce
- Butter and oil: I use both — butter adds flavor, and oil helps prevent it from burning.
- Tomato puree: I used homemade tomato puree , but you can also blend fresh ripe tomatoes.
- Onion : Finely chopped to balance tomato puree and add natural sweetness.
- Garlic and ginger : Fresh is best.
- Spices : More garam masala, cumin, coriander, and Kashmiri chili powder for layering flavor into the sauce.
- Heavy cream: This is what I used here — it makes the sauce velvety and smooth.
- Cashews (optiona l): Soaked and blended until smooth. You can add them for richness or skip them and use just cream.
- Sugar or honey : A little touch helps balance the acidity of the tomatoes.
- Salt : Taste and adjust at the end.
- Kasuri methi (optional): Dried fenugreek leaves add a subtle bitter note and depth. If you have some, crumble in a pinch near the end of cooking.
- Fresh cilantro: Optional, for a pop of color and freshness at the end.
See printable recipe card below for the full ingredients list and quantities.
How to make butter chicken
Marinate the chicken In a large bowl, combine the yogurt, lemon juice, ginger garlic paste, garam masala, cumin, coriander, turmeric, chili powder, and salt. Mix well. Add the chicken and toss until coated on all sides. Cover and refrigerate for at least 2 hours. Overnight is even better if you have the time.
Let the chicken sit at room temperature for about 15 minutes before cooking so it doesn’t go into the pan too cold.
Cook the chicken Heat a little oil in a large skillet or pan over medium-high heat. Cook the chicken in batches so you don’t overcrowd the pan. Let it sear on one side, then flip and cook until golden. It doesn’t need to be fully cooked — just nicely browned. Set aside.
Make the sauce In the same pan, lower the heat to medium and add the butter and remaining oil. Sauté the onions until soft and golden. Add the garlic, ginger, and dry spices. Stir and cook for about a minute until fragrant. Pour in the tomato puree and stir to combine. Simmer for about 10 minutes, stirring occasionally, until the sauce darkens and thickens slightly.
Blend the soaked cashews with a little water until smooth (if using), then stir the cashew paste or cream into the sauce. Add heavy cream, sugar or honey and salt to taste. If you’re using kasuri methi, crumble a pinch in now.
Combine Return the browned chicken to the pan along with any juices. Stir to coat, then simmer gently for 10–15 minutes until the chicken is fully cooked and tender. Taste and adjust seasoning as needed. Finish with a small knob of butter if you’d like it extra silky.
Alphafoodie tips
Don’t overcrowd the pan : Cook the chicken in batches so it sears rather than steams. This helps build flavor without overcooking. Use full-fat yogurt : Thick, strained yogurt (Greek or hung curd) gives the best marinade texture and won’t water out when cooking. Make it nut-free : You can skip the cashews and use only cream — or start with cream and stir in a little cashew paste later for extra richness. Freeze the marinade : The uncooked marinated chicken can go straight into the freezer. Perfect for meal prep. Blend the sauce (optional) : For an ultra-smooth finish, blend the cooked onion-tomato base before adding the cream and chicken.
Storage and reheating
Marinated chicken : You can store the uncooked marinated chicken in the fridge for up to 24 hours. For longer storage, freeze it in a sealed bag or container for up to 2 months. Defrost overnight in the fridge before cooking. Leftovers (cooked ): Let the butter chicken cool completely, then store in an airtight container in the fridge for 3 to 4 days. Freezing : Butter chicken freezes well. Portion it into containers and freeze for up to 2 months. The texture holds up best if you reheat it gently. Reheating : Warm leftovers on the stove over low heat with a splash of water or cream to loosen the sauce. You can also reheat in the microwave in short bursts, stirring in between.
Yes! You can marinate the chicken a day in advance, and the sauce can be made and stored separately in the fridge for 1–2 days. Combine and simmer just before serving. For longer storage, you can also freeze the cooked butter chicken. Thaw in the fridge overnight and reheat gently.
Yes. You can use blended soaked cashews instead of cream, or a mix of both. It won’t be exactly the same, but still rich and smooth.
Not overly. I use Kashmiri chili powder which adds color with mild heat. You can reduce it or swap for paprika if needed.
More Indian-inspired recipes
Equipment
- 1 Large skillet or frying pan
- 1 Hand-held blender
- 1 Blender/Food processor
Ingredients1x2x3x
Marinade ingredients
- ▢ 2 pounds chicken thighs or breasts, cut into bite-sized pieces
- ▢ ¾ cup plain yogurt Greek or hung curd
- ▢ 1 lemon juiced
- ▢ ½ tablespoon ginger grated
- ▢ ½ tablespoon garlic grated
- ▢ ½ tablespoon garam masala
- ▢ 1 teaspoon ground cumin
- ▢ 1 teaspoon ground coriander
- ▢ 1 teaspoon Kashmiri chili powder or paprika, adjust for heat
- ▢ ½ teaspoon ground turmeric powder
- ▢ 1 teaspoon salt
Sauce ingredients
- ▢ 3 tablespoons butter divided
- ▢ 2 tablespoons olive oil or ghee
- ▢ 2 onions medium, finely chopped
- ▢ 3 cloves garlic minced
- ▢ 1 tablespoon ginger grated
- ▢ 1 teaspoon Kashmiri chili powder or paprika
- ▢ 1 teaspoon ground cumin
- ▢ 1 teaspoon ground coriander
- ▢ 1 teaspoon garam masala
- ▢ ½ tablespoon kasuri methi (dried fenugreek leaves, crushed). Optional
- ▢ 1 can tomato puree ( 14 ounces ) or passata (or 4–5 ripe tomatoes, blended
- ▢ ½ cup cashews soaked and blended smooth (or ¼ cup cream for nut-free)
- ▢ 1 cup heavy cream
- ▢ 1 tablespoon sugar or honey
- ▢ 1 teaspoon salt (adjust to taste)
Garnish
- ▢ fresh cilantro leaves
- ▢ Extra cream drizzle
Instructions
Marinate the chicken
- Mix all marinade ingredients in a large bowl. Add the chicken and toss well to coat. Cover and refrigerate for at least 3 hours or overnight.
Cook the chicken
- Grill, broil, or pan-fry the marinated chicken until lightly browned on the edges. It doesn’t need to be fully cooked. Set aside.
Make the sauce and combine
- Heat 2 tablespoons of butter with the oil or ghee in a large pan over medium heat. Add the onions and sauté until golden.
- Stir in the garlic, ginger, chili powder, cumin, coriander, and garam masala. Cook for 1 minute until fragrant.
- Add the tomato puree and cashew paste. Stir well and simmer for 10 minutes, stirring often, until the sauce thickens and deepens in color.
- Pour in the cream, sugar or honey, kasuri methi (if using), and salt. Simmer for another 5–10 minutes until rich and silky.
- Add the chicken and any juices. Simmer gently for 10–15 minutes until the chicken is fully cooked through and tender.
- Stir in the remaining 1 tablespoon of butter. Taste and adjust salt or spice if needed.
- Garnish with fresh cilantro and a drizzle of cream. Serve hot with basmati rice or naan.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Butter Chicken
Equipment
- 1 Large skillet or frying pan
- 1 Hand-held blender
- 1 Blender/Food processor
Ingredients
Marinade ingredients
- 2 pounds chicken thighs or breasts, cut into bite-sized pieces
- ¾ cup plain yogurt Greek or hung curd
- 1 lemon juiced
- ½ tablespoon ginger grated
- ½ tablespoon garlic grated
- ½ tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon Kashmiri chili powder or paprika, adjust for heat
- ½ teaspoon ground turmeric powder
- 1 teaspoon salt
Sauce ingredients
- 3 tablespoons butter divided
- 2 tablespoons olive oil or ghee
- 2 onions medium, finely chopped
- 3 cloves garlic minced
- 1 tablespoon ginger grated
- 1 teaspoon Kashmiri chili powder or paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- ½ tablespoon kasuri methi (dried fenugreek leaves, crushed). Optional
- 1 can tomato puree ( 14 ounces ) or passata (or 4–5 ripe tomatoes, blended
- ½ cup cashews soaked and blended smooth (or ¼ cup cream for nut-free)
- 1 cup heavy cream
- 1 tablespoon sugar or honey
- 1 teaspoon salt (adjust to taste)
Garnish
- fresh cilantro leaves
- Extra cream drizzle
Instructions
Marinate the chicken
- Mix all marinade ingredients in a large bowl. Add the chicken and toss well to coat. Cover and refrigerate for at least 3 hours or overnight.
Cook the chicken
- Grill, broil, or pan-fry the marinated chicken until lightly browned on the edges. It doesn’t need to be fully cooked. Set aside.
Make the sauce and combine
- Heat 2 tablespoons of butter with the oil or ghee in a large pan over medium heat. Add the onions and sauté until golden.
- Stir in the garlic, ginger, chili powder, cumin, coriander, and garam masala. Cook for 1 minute until fragrant.
- Add the tomato puree and cashew paste. Stir well and simmer for 10 minutes, stirring often, until the sauce thickens and deepens in color.
- Pour in the cream, sugar or honey, kasuri methi (if using), and salt. Simmer for another 5–10 minutes until rich and silky.
- Add the chicken and any juices. Simmer gently for 10–15 minutes until the chicken is fully cooked through and tender.
- Stir in the remaining 1 tablespoon of butter. Taste and adjust salt or spice if needed.
- Garnish with fresh cilantro and a drizzle of cream. Serve hot with basmati rice or naan.
Notes
Nutrition
Recipe on Alphafoodie: https://www.alphafoodie.com/butter-chicken/
