Restaurant-Style Butter Chicken Recipe (4 Servings)

Make restaurant-quality butter chicken at home with this foolproof recipe. Perfect for family dinners or entertaining guests.

Key Takeaways:

• Ready in 45 minutes with simple ingredients from your local store
• Rich, creamy sauce that’s not too spicy
• Make-ahead friendly – tastes even better the next day
• Perfect with rice, naan, or your favorite sides

What Makes This Recipe Special

Ever tried making butter chicken that just didn’t taste like your favorite restaurant’s version? You’re not alone. This recipe solves that problem with a few key techniques that give you that authentic taste without special equipment or hard-to-find ingredients.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 people

Equipment Needed

• Large frying pan or deep skillet (12-inch size works best)
• 2 medium mixing bowls
• Measuring cups (both dry and liquid measures)
• Measuring spoons
• Blender or food processor
• Sharp chef’s knife
• Sturdy cutting board
• Wooden spoon or silicone spatula
• Small bowls for prepped ingredients
• Paper towels
• Kitchen timer

Ingredients

For the Marinade:

• 2 pounds boneless chicken thighs, cut into 1.5-inch pieces
• 1 cup plain yogurt (full-fat works best)
• 2 tablespoons lemon juice (about 1 fresh lemon)
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon salt

For the Sauce:

• 4 tablespoons unsalted butter
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons tomato paste
• 2 (14 oz) cans crushed tomatoes
• 1 cup heavy cream (at room temperature)
• 2 teaspoons garam masala
• 1 teaspoon paprika
• Salt to taste

For Garnish:

• 2 tablespoons butter
• Fresh cilantro, chopped
• Heavy cream for drizzling

Step-by-Step Instructions

Before You Start

1. Read through the entire recipe once
2. Gather all ingredients and equipment
3. Clear and clean your counter space
4. Set out a small bowl for food scraps
5. Place a damp paper towel under your cutting board to prevent slipping

Preparing Your Ingredients (Mise en Place)

1. Prepare the chicken:

• Remove chicken thighs from package and pat dry with paper towels
• Trim any visible fat with kitchen scissors or knife
• Cut into 1.5-inch pieces (about the size of two bites)
• Place cut chicken in a bowl

1. Prepare the aromatics:

• Peel and finely chop the onion (you should have about 1 cup)
• Peel garlic cloves (8 total – 4 for marinade, 4 for sauce)
• Mince all garlic cloves using a sharp knife or garlic press
• Peel and grate ginger (you need 2 tablespoons total)
• Place each prepared ingredient in separate small bowls

Marinating the Chicken

1. Make the marinade base:

• In a medium mixing bowl, add 1 cup plain yogurt
• Add 2 tablespoons fresh lemon juice
• Add your first set of minced garlic and grated ginger
• Measure and add all marinade spices
• Whisk until completely combined

1. Marinate the chicken:

• Add chicken pieces to marinade
• Use clean hands or a spoon to coat each piece thoroughly
• Cover bowl with plastic wrap
• Refrigerate for at least 1 hour (or overnight)
• Set a timer to remind yourself

Making the Sauce

1. Start the base:

• Place large pan over medium heat
• Add 4 tablespoons butter
• Wait until butter is fully melted and starts to bubble

1. Cook the aromatics:

• Add chopped onions to melted butter
• Set timer for 8-10 minutes
• Stir occasionally until onions are golden brown
• Add remaining garlic and ginger
• Cook for exactly 1 minute, stirring constantly

1. Build the sauce:

• Add tomato paste
• Stir continuously for 2 minutes (set timer)
• Open and add both cans of crushed tomatoes
• Stir well to combine
• Bring to gentle simmer (small bubbles, not rapid boiling)
• Reduce heat if bubbling too vigorously
• Cook for 15 minutes, stirring every 3-4 minutes
• Sauce should thicken slightly

1. Blend the sauce:

• Turn off heat
• Let sauce cool for 5 minutes
• Carefully transfer to blender
• Remove center cap from blender lid
• Cover opening with folded kitchen towel
• Blend until completely smooth
• Return sauce to pan

1. Finish the sauce:

• Turn heat to medium-low
• Slowly stir in room temperature cream
• Add garam masala and paprika
• Stir well
• Keep on low simmer

Cooking the Chicken

1. Prepare for cooking:

• Remove chicken from refrigerator 15 minutes before cooking
• Heat 2 tablespoons butter in separate large pan over medium-high heat
• Wait until butter is hot and bubbling

1. Cook the chicken:

• Remove chicken pieces from marinade
• Discard remaining marinade
• Place chicken pieces in pan without overcrowding
• Leave space between pieces
• Cook in 2-3 batches if needed
• Cook 4-5 minutes per side until golden brown
• Check one piece by cutting into it – should be just cooked through

1. Combine and finish:

• Add cooked chicken to simmering sauce
• Stir gently to combine
• Simmer 8-10 minutes until chicken is fully cooked
• Check largest piece for doneness

Final Steps

1. Season and garnish:

• Taste sauce carefully (it’s hot!)
• Add salt if needed, ¼ teaspoon at a time
• Add remaining 2 tablespoons butter
• Stir until butter melts
• Turn off heat
• Sprinkle with chopped cilantro
• Drizzle with a swirl of cream

1. Rest and serve:

• Let dish rest 5 minutes
• Serve over rice or with naan bread
• Provide extra cilantro and cream at table

Troubleshooting

• Sauce too thick? Add warm water or chicken broth, ¼ cup at a time
• Too mild? Add more garam masala, ½ teaspoon at a time
• Sauce too thin? Simmer longer without lid, 5-10 minutes
• Chicken tough? Next time, don’t overcook – remove when just done
• Sauce curdling? Make sure cream is room temperature before adding
• Burnt garlic taste? Next time, lower heat when cooking garlic

Variations & Substitutions

• Use chicken breasts instead of thighs (reduce cooking time by 2 minutes)
• Make it dairy-free with coconut cream and coconut yogurt
• Vegetarian version: use paneer or cauliflower
• Spicier version: add 1-2 chopped green chilies
• Can’t find garam masala? Mix: 1 part cumin, 1 part coriander, ¼ part cardamom

Storage & Reheating

• Let cool completely before storing (no longer than 2 hours at room temperature)
• Refrigerate up to 3 days in airtight container
• Freeze up to 3 months in freezer-safe container
• Thaw overnight in refrigerator
• Reheat gently on stovetop with splash of cream
• Microwave individual portions 1-2 minutes, stirring halfway
• Always check temperature before serving reheated food

Safety Notes & Tips

• Wash hands thoroughly after handling raw chicken
• Use separate cutting boards for meat and vegetables
• Chicken must reach 165°F (74°C) – use meat thermometer if unsure
• Don’t reuse marinade
• Keep garnishes separate for storage
• Clean all surfaces that touched raw chicken with hot, soapy water

Pro Tips:

• Marinate overnight for best flavor
• Use room temperature cream to prevent curdling
• Let chicken rest 5 minutes before cutting
• Toast spices in dry pan for extra flavor
• Cut all chicken pieces roughly the same size for even cooking
• Have all ingredients measured and ready before starting to cook

Recipe serves 4 people generously. Pair with basmati rice or naan bread.