The Ultimate Butter Chicken Recipe: Restaurant-Style Results At Home

Create authentic butter chicken at home with this foolproof recipe. Perfect for beginners and experienced cooks alike!

Key Takeaways:

Master restaurant-quality butter chicken recipe with simple ingredients
Detailed beginner-friendly instructions ensure perfect results every time
Rich, creamy sauce that’s customizable to your preferred spice level
Make-ahead friendly – tastes even better the next day

Why This Butter Chicken Recipe Is Foolproof

Ever tried making butter chicken that just didn’t taste like your favorite restaurant’s version? This butter chicken recipe solves that problem with clear, detailed instructions that guide you through each step. You’ll create that authentic taste without special equipment or hard-to-find ingredients. If you enjoy cooking chicken dishes, you’ll find this even easier than making chicken tenders and fries, but with much more complex flavors.

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

Essential Equipment For Butter Chicken

Large frying pan or deep skillet (12-inch size works best)
2 medium mixing bowls (glass or metal preferred)
Measuring cups (both dry and liquid measures)
Measuring spoons (full set for precise spice measurement)
Blender or food processor (for smooth sauce)
Sharp chef’s knife (for cutting chicken and vegetables)
Sturdy cutting board (preferably with juice groove)
Wooden spoon or silicone spatula (heat-resistant)
Small bowls for prepped ingredients (mise en place)
Paper towels (for patting chicken dry)
Kitchen timer or phone timer
Meat thermometer (optional but recommended for beginners)

Butter Chicken Recipe 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 (about 4 teaspoons)
1 tablespoon ginger, grated (from a 2-inch piece)
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon salt

For the Sauce:

4 tablespoons unsalted butter (half stick)
1 large onion, finely chopped (about 1½ cups)
4 cloves garlic, minced (about 4 teaspoons)
1 tablespoon ginger, grated (from a 2-inch piece)
2 tablespoons tomato paste
2 (14 oz) cans crushed tomatoes
1 cup heavy cream (at room temperature)
2 teaspoons garam masala
1 teaspoon paprika (sweet, not smoked)
¾ teaspoon salt (more to taste)

For Garnish:

2 tablespoons unsalted butter
¼ cup fresh cilantro, chopped
2-3 tablespoons heavy cream for drizzling

Step-by-Step Butter Chicken Recipe Instructions

Preparation Phase

Read and prepare:
- Read through the entire butter chicken recipe twice before starting
- Make sure you have all ingredients and equipment ready
- Clear and clean your counter space completely
- Wash your hands thoroughly with soap and warm water
- Set out a small bowl for food scraps
- Place a damp paper towel under your cutting board to prevent slipping
Prep workspace organization:
- Arrange ingredients by usage order (marinade items together, sauce items together)
- Set up a “clean” area for finished prepped ingredients
- Have a kitchen towel ready for wiping hands
- Fill a small bowl with water for quickly cleaning sticky fingers between tasks

Ingredient Preparation (Mise en Place)

Prepare the chicken (10 minutes):
- Remove chicken thighs from package and pat completely dry with paper towels
- Place on cutting board and inspect for any remaining skin or fat
- Using kitchen scissors or a sharp knife, trim any visible fat
- Cut each thigh into evenly-sized 1.5-inch pieces (about the size of two bites)
- Try to make all pieces similar size for even cooking
- Place cut chicken in a clean bowl
- Wash hands thoroughly after handling raw chicken
Prepare the aromatics and spices (5 minutes):
- For the onion:
  - Cut off both ends and remove outer papery skin
  - Cut in half from top to bottom
  - Place flat side down for stability
  - Make thin slices, then rotate and cut across to dice finely
  - You should have about 1½ cups when finished
- For the garlic (8 cloves total):
  - Separate cloves from the head
  - Use the flat side of knife to gently crush each clove
  - Peel away the papery skin
  - Mince finely with knife (or use garlic press)
  - Divide into two equal portions (for marinade and sauce)
  - Keep separated in small bowls
- For the ginger:
  - Use spoon to scrape off outer skin
  - Grate using microplane or small holes on box grater
  - Measure out 2 tablespoons total
  - Divide into two equal portions (for marinade and sauce)
  - Keep separated in small bowls
- Measure all spices into small bowls or ramekins

Marinating the Chicken for Butter Chicken

Make the marinade (3 minutes):
- In a medium mixing bowl, add 1 cup plain yogurt
- Squeeze 2 tablespoons fresh lemon juice directly into yogurt
- Add first portion of minced garlic (4 cloves)
- Add first portion of grated ginger (1 tablespoon)
- Add 2 teaspoons garam masala
- Add 1 teaspoon turmeric
- Add 1 teaspoon salt
- Whisk thoroughly until completely combined and bright yellow
- Check for any spice lumps and break them up
Marinate the chicken (minimum 1 hour):
- Add chicken pieces to marinade bowl
- Use clean hands or spoon to toss and coat each piece thoroughly
- Make sure every piece is completely covered with marinade
- Cover bowl tightly with plastic wrap
- Refrigerate for at least 1 hour (overnight is even better)
- Set a timer or phone reminder
- Note: The longer it marinates, the more tender and flavorful it becomes
Before cooking preparation:
- Remove marinated chicken from refrigerator 15-20 minutes before cooking
- Let it come to room temperature for more even cooking
- This is a good time to begin preparing your sauce

Making the Butter Chicken Sauce

Start the sauce base (5 minutes):
- Place large pan over medium heat
- Add 4 tablespoons unsalted butter
- Wait until butter is fully melted and starts to bubble slightly
- Watch carefully to prevent burning or browning the butter
Cook the aromatics (10 minutes):
- Add chopped onions to melted butter
- Spread in an even layer
- Set timer for 8-10 minutes
- Stir occasionally with wooden spoon
- Cook until onions are soft and golden brown (not dark brown)
- Add remaining garlic (4 cloves) and ginger (1 tablespoon)
- Reduce heat slightly if they start to brown too quickly
- Cook for exactly 1 minute, stirring constantly
- You should smell the fragrant aroma but not see any browning
Build the tomato base (20 minutes):
- Add 2 tablespoons tomato paste
- Stir continuously for 2 minutes (set timer)
- The paste should darken slightly in color
- Open both cans of crushed tomatoes
- Add tomatoes to pan
- Stir well to combine with onion mixture
- Increase heat to medium-high until mixture begins to bubble
- Once bubbling, reduce heat to maintain gentle simmer
- You want to see small bubbles, not a rapid boil
- Cook for 15 minutes uncovered, stirring every 3-4 minutes
- Sauce should thicken slightly and reduce
- If sauce splatters too much, partially cover with lid
Blend the sauce for smoothness (5 minutes):
- Turn off heat
- Let sauce cool for 5 minutes (important safety step)
- Carefully transfer to blender in batches if needed
- Important: Remove center cap from blender lid
- Cover opening with folded kitchen towel to allow steam to escape
- Hold towel down firmly while blending
- Start on low speed, gradually increasing to high
- Blend until completely smooth with no chunks
- Return smooth sauce to pan
Finish the sauce (5 minutes):
- Turn heat to medium-low
- Take cream out of refrigerator 30 minutes before using
- Slowly stir in room temperature heavy cream
- Pour gradually while stirring constantly
- Add 2 teaspoons garam masala
- Add 1 teaspoon paprika
- Add ¾ teaspoon salt
- Stir well to fully incorporate
- Reduce heat to lowest setting to keep warm while cooking chicken
- Taste carefully (it’s hot!) and adjust seasoning if needed

After mastering the sauce for this butter chicken recipe, you might want to try similar techniques with my chicken spaghetti recipe for a different flavor profile.

Cooking the Chicken for Butter Chicken

Prepare for cooking (3 minutes):
- Ensure chicken has been out of refrigerator for 15 minutes
- Heat 2 tablespoons butter in separate large pan over medium-high heat
- Pan should be large enough that chicken pieces won’t touch
- Wait until butter is hot and bubbling before adding chicken
- Test by adding one small piece – it should sizzle immediately
Cook the chicken in batches (10-12 minutes):
- Remove chicken pieces from marinade with tongs
- Let excess marinade drip off
- Discard remaining marinade – never reuse marinade that held raw chicken
- Place chicken pieces in hot pan without overcrowding
- Leave at least ½ inch between pieces
- Work in 2-3 batches if needed (about 6-8 pieces per batch)
- Don’t move chicken for first 2 minutes to develop golden crust
- Cook 4-5 minutes on first side until golden brown
- Flip each piece carefully using tongs
- Cook 3-4 minutes on second side
- Check one piece by cutting into it – should be just cooked through or slightly pink inside
- Remove to clean plate
- Repeat with remaining batches, adding more butter if pan looks dry
Combine and finish the butter chicken (10 minutes):
- Transfer all cooked chicken pieces to simmering sauce
- Include any juices from the plate
- Stir gently to combine, being careful not to break chicken pieces
- Simmer on low heat for 8-10 minutes
- This allows chicken to finish cooking and absorb sauce flavors
- Stir occasionally, but gently
- Check largest piece for doneness by cutting in half
- Chicken should be completely cooked with no pink inside
- For extra safety, use meat thermometer – should read 165°F (74°C)

When you get comfortable with this butter chicken recipe technique, you can apply similar principles to make skillet chicken fajitas with the same confidence.

Final Steps for Perfect Butter Chicken

Season and garnish (3 minutes):
- Turn off heat
- Taste sauce carefully (it’s hot!)
- Add salt if needed, ¼ teaspoon at a time, tasting between additions
- Add remaining 2 tablespoons butter
- Stir gently until butter completely melts into sauce
- This gives the sauce a silky finish and rich flavor
- Let sit for 2 minutes to allow flavors to meld
- Sprinkle with freshly chopped cilantro
- Drizzle with a swirl of heavy cream in a circular pattern
- Don’t stir after adding final garnishes
Rest and serve (5 minutes):
- Let dish rest for 5 minutes before serving
- This allows sauce to thicken slightly and flavors to develop
- Serve over basmati rice or with warm naan bread
- Provide extra cilantro and cream at the table
- Serve with lemon wedges for extra brightness if desired

Butter Chicken Recipe Recipes with Chicken

Troubleshooting Your Butter Chicken Recipe

Sauce too thick? Add warm chicken broth or water, ¼ cup at a time, stirring well after each addition
Too mild? Add more garam masala, ½ teaspoon at a time, or add ¼ teaspoon cayenne pepper
Sauce too thin? Simmer longer without lid, 5-10 minutes, stirring occasionally
Chicken tough? Next time, don’t overcook – remove from heat as soon as it reaches 165°F
Sauce curdling? Make sure cream is at room temperature before adding, and reduce heat to very low
Burnt garlic taste? Next time, lower heat when cooking garlic and watch more carefully
Too tomatoey? Add 1 teaspoon sugar and extra cream to balance acidity

Variations & Substitutions for Butter Chicken Recipe

Protein options: Use boneless chicken breasts instead of thighs (reduce cooking time by 2 minutes)
Dairy-free version: Replace yogurt with coconut yogurt and heavy cream with coconut cream
Vegetarian version: Substitute paneer cheese (cook 2 minutes per side) or cauliflower florets (steam first for 3 minutes)
Spice adjustments: For spicier butter chicken, add 1-2 chopped green chilies or ½ teaspoon cayenne pepper
Spice substitution: Can’t find garam masala? Make your own by mixing: 1 part ground cumin, 1 part ground coriander, ¼ part ground cardamom, ¼ part ground cinnamon, and a pinch of cloves
Tomato options: Use 1 can crushed tomatoes plus 1 can tomato sauce if you prefer a smoother sauce
Herbs: Add dried fenugreek leaves (1 tablespoon) for authentic restaurant flavor

Storage & Reheating Instructions

Cooling: Let butter chicken cool completely before storing (no longer than 2 hours at room temperature)
Refrigeration: Store in airtight container up to 3 days in refrigerator
Freezing: Freeze in freezer-safe container up to 3 months
Portioning: Consider freezing in individual portions for easier reheating
Thawing: Thaw overnight in refrigerator (never at room temperature)
Stovetop reheating: Reheat gently on stovetop over low heat, adding splash of cream or water if needed
Microwave reheating: Heat individual portions for 1-2 minutes, stirring halfway through
Temperature check: Always ensure reheated food reaches 165°F before serving
Storage tips: Store rice separately from butter chicken for best texture when reheating

Safety Notes & Tips for Butter Chicken

Handling raw chicken: Wash hands with hot, soapy water for 20 seconds after touching raw chicken
Cross-contamination: Use separate cutting boards for meat and vegetables
Temperature safety: Chicken must reach internal temperature of 165°F (74°C)
Marinade safety: Never reuse marinade that held raw chicken
Cream safety: Don’t leave cream-based sauce at room temperature for more than 2 hours
Garnish storage: Keep garnishes separate if storing leftovers
Surface cleaning: Clean all surfaces that touched raw chicken with hot, soapy water or disinfectant
Oil splatter: Be careful of hot oil splatter when adding chicken to pan
Blender safety: Always allow hot liquids to cool slightly and remove center cap when blending hot liquids

Pro Tips for Butter Chicken Success:

Marinate chicken overnight for best flavor development
Always use room temperature cream to prevent curdling
Let butter chicken rest 5 minutes before serving to allow flavors to meld
Toast whole spices in dry pan before grinding for extra flavor
Cut all chicken pieces to same size for even cooking
Have all ingredients measured and ready before starting to cook (mise en place)
For extra richness, add a tablespoon of ground cashews to the sauce
Taste and adjust seasoning at every stage

This butter chicken recipe serves 4 people generously. Pair with basmati rice or naan bread for a complete meal.