Simple Butter Chicken Recipe (with Video)

Simple Butter Chicken Recipe: Butter Chicken, also known as Murgh Makhani, is the king of Indian comfort food. Its rich, creamy, and mildly spiced tomato-based sauce has made it a favorite in homes and restaurants around the world. Whether you’re a beginner or a seasoned cook, this step-by-step guide will walk you through making authentic Butter Chicken at home—no complicated techniques, just bold flavors and satisfying results. Ready to impress your taste buds?

The Origins of Butter Chicken

Butter Chicken was born in the kitchens of Delhi in the 1950s, credited to the chefs at Moti Mahal restaurant. It was an accidental creation—leftover tandoori chicken tossed in a buttery tomato gravy to avoid waste. Who knew that out of kitchen scraps would emerge a dish that would take the culinary world by storm?

It’s more than just a chicken dish; it’s a blend of history, innovation, and flavor packed into every bite. Its luxurious texture and balanced spices cater to a wide audience, even those who usually shy away from spicy food.

The beauty of Butter Chicken lies in its fusion. It blends Mughlai richness with Punjabi earthiness. And that, my friend, is why it’s more than just another curry—it’s an experience.

Why Butter Chicken is a Global Favorite

Let’s be honest: the magic of Butter Chicken lies in its versatility. You can scoop it up with naan, drizzle it over basmati rice, or even use it as a filling in wraps. That creamy tomato gravy? It clings to your taste buds like a warm hug.

It’s no surprise that Butter Chicken is a best-seller on Indian restaurant menus worldwide. It’s comforting, non-intimidating for newbies, and downright irresistible for spice lovers. Mild enough for kids, bold enough for grown-up cravings—it checks all the boxes.

With more people turning to home cooking, Butter Chicken is an excellent go-to meal that looks fancy but is surprisingly easy to make. And if you follow this guide step by step, you’ll be nailing restaurant-style flavor in no time.

Essential Ingredients for Butter Chicken

Spices and Seasonings You’ll Need

Let’s talk spices. These are the soul of Butter Chicken. You don’t need a whole cabinet full, but the right mix matters:

• Garam Masala – The heart of Indian spice blends
• Turmeric – Adds that golden hue
• Red Chili Powder – For gentle heat (adjust to taste)
• Coriander Powder – Earthy and citrusy
• Cumin – For that unmistakable warmth
• Salt – Just enough to make everything pop

Optional but recommended: kasuri methi (dried fenugreek leaves). This adds a subtle smoky, bitter note that elevates the gravy to another level.

Don’t stress about sourcing fancy ingredients. Most spices are available in regular supermarkets or online. A good quality garam masala can be a game-changer—it brings all the other flavors together.

Fresh Ingredients for the Best Taste

Here’s where the magic really begins. Keep these fresh ingredients handy:

• Chicken – Boneless, skinless thighs are ideal for juiciness, but breasts work too
• Garlic & Ginger – Freshly minced or grated
• Tomatoes – Ripe and red for that deep gravy base (or use canned tomato puree)
• Heavy Cream – For that luxurious, silky texture
• Butter – Unsalted is best so you can control the salt
• Yogurt – Helps with marination and tenderizing

Tip: Use Greek yogurt or hung curd for a thick, creamy marinade.

Using fresh, quality ingredients isn’t just about flavor—it’s about turning an everyday dinner into something memorable. When the chicken melts in your mouth and the sauce coats your tongue like velvet, you’ll know it was worth it.

Preparation Steps Before Cooking

Marinating the Chicken

This step is non-negotiable. Marination locks in flavor and keeps the chicken juicy during cooking. Here’s how you do it:

Marinade Mix:

• 1 cup yogurt
• 1 tbsp lemon juice
• 1 tbsp ginger-garlic paste
• 1 tsp garam masala
• 1 tsp turmeric
• 1 tsp red chili powder
• Salt to taste

Steps:

1. Cut your chicken into bite-sized pieces.
2. Mix all the marinade ingredients in a bowl.
3. Add the chicken, ensuring each piece is coated.
4. Cover and refrigerate for at least 1 hour (overnight is better!).

This not only tenderizes the meat but infuses it with spice and tang. Skipping this step means you’ll lose out on the deep, rich flavor that defines a good Butter Chicken.

Setting Up Your Cooking Station

Before you turn on that stove, do a quick checklist. Here’s what you’ll need at arm’s length:

• Marinated chicken
• Chopped tomatoes or tomato puree
• Butter and cream
• Pre-measured spices
• A deep skillet or heavy-bottomed pan
• Wooden spoon or spatula

Having everything ready prevents chaos and makes cooking feel like a breeze. Clean as you go and keep a small bowl of water nearby to adjust consistency if your gravy gets too thick.

Think of this as the mise-en-place of Indian cooking. Being prepped will make your Butter Chicken journey smoother and a lot more enjoyable.

Step-by-Step Guide to Cooking Butter Chicken

Cooking the Marinated Chicken

Now that your chicken is marinated and your station is set, let’s get cooking. The key here is to get a nice sear on the chicken to lock in those juices and build flavor. Here’s how:

Steps:

1. Heat 2 tablespoons of butter (or oil) in a large skillet over medium heat.
2. Add the marinated chicken pieces, one by one, making sure not to overcrowd the pan.
3. Sear each side for 3–4 minutes or until lightly browned. Don’t worry about cooking it all the way through—we’ll finish it in the gravy.
4. Remove the chicken and set aside.

This step is crucial because browning enhances the chicken’s flavor through caramelization. That little char you get? That’s flavor gold. If you want to amp up the authenticity, grill the chicken or cook it in a very hot oven for that classic tandoori vibe.

The juices and bits left in the pan will become the base for your sauce, so don’t clean it—just lower the heat and keep going.

Making the Butter Chicken Gravy

This is where the magic happens. That creamy, dreamy gravy that makes Butter Chicken unforgettable—it starts with a solid base of tomatoes and ends in a swirl of cream and butter.

Ingredients:

• 3–4 ripe tomatoes (blended or finely chopped)
• 1 tbsp ginger-garlic paste
• 2 tsp garam masala
• 1 tsp chili powder
• 1 tsp cumin
• Salt to taste
• 2 tbsp butter
• ½ cup cream
• 1 tsp kasuri methi (optional but amazing)

Steps:

1. In the same pan, add another tablespoon of butter and the ginger-garlic paste. Sauté for 1–2 minutes until aromatic.
2. Add the tomato puree and cook until it deepens in color and the oil begins to separate from the sides. This takes about 10–15 minutes.
3. Stir in the spices and salt. Cook for another 2–3 minutes.
4. Add cream and stir well. Simmer for 5–7 minutes on low heat.
5. Crush the kasuri methi between your palms and add it in. This step is optional, but it gives that authentic restaurant-style aroma and flavor.

The gravy should now be rich, thick, and slightly tangy. If it feels too thick, add a splash of water or cream to get the consistency just right. Taste and adjust salt or spices if needed.

Combining Chicken and Gravy

Now it’s time to bring it all together. The chicken, the gravy—this is where your Butter Chicken becomes complete.

Steps:

1. Add the partially cooked chicken back into the gravy.
2. Stir gently to coat each piece in the sauce.
3. Cover and simmer on low heat for 10–15 minutes until the chicken is fully cooked and tender.
4. Add 1 more tablespoon of butter for a glossy finish (optional, but worth it).

Let the flavors meld. As it simmers, the chicken will soak up that luxurious gravy and turn tender enough to cut with a spoon.

Give it a final taste. Want it tangier? Add a squeeze of lemon. Need more heat? A pinch of chili powder will do.

And there you have it—authentic, creamy Butter Chicken ready to impress.

Serving and Storing Suggestions

Best Side Dishes for Butter Chicken

Butter Chicken deserves worthy companions. Here are some perfect pairings:

1. Naan Bread – Soft, buttery, and slightly charred naan is the traditional and most beloved side. Use it to scoop up that luscious gravy.

2. Basmati Rice – A fragrant, fluffy rice is ideal to absorb every drop of sauce. Add a dollop of ghee or butter for an extra kick.

3. Jeera Rice – Rice flavored with cumin seeds. Adds a subtle spice and balances the richness of the Butter Chicken.

4. Paratha or Roti – For a lighter bread option, these whole wheat Indian breads are great alternatives.

5. Cucumber Raita – A yogurt-based side with cucumber and spices that cools the palate and complements the spices beautifully.

6. Green Salad – Sometimes, a crunchy salad with onions, cucumber, and lemon juice provides the contrast you need.

Presentation matters too. Garnish your Butter Chicken with a drizzle of cream and a sprinkle of fresh coriander leaves for that final touch of elegance.

How to Store and Reheat Leftovers

If you’ve got leftovers (though we doubt it!), Butter Chicken stores beautifully and may even taste better the next day.

Storing Tips:

• Let it cool completely before transferring to an airtight container.
• Store in the fridge for up to 3 days.
• For longer storage, freeze in portion-sized containers for up to 2 months.

Reheating Tips:

• For refrigerated leftovers, reheat in a pan over medium-low heat. Add a splash of water or cream if it thickens too much.
• For frozen portions, thaw overnight in the fridge and then reheat as above.
• Avoid microwaving if possible—it can cause the chicken to dry out and the sauce to separate.

The flavors deepen overnight, making leftover Butter Chicken a treat in its own right. Serve it fresh with hot naan or rice, and no one will guess it’s from last night.

Tips and Tricks for the Perfect Butter Chicken

Avoiding Common Mistakes

Even though Butter Chicken is forgiving, a few missteps can rob it of its full potential. Here’s how to avoid the usual pitfalls:

1. Skipping the Marinade: Don’t be tempted to rush. Marination infuses the chicken with flavor and makes it ultra-tender.

2. Overcooking the Chicken: This is a biggie. Chicken should be just cooked—not dry. Remember, it finishes cooking in the gravy.

3. Using Low-Quality Tomatoes or Paste: Your gravy is only as good as your tomatoes. Opt for ripe, fresh tomatoes or good-quality canned puree. Avoid overly sour or cheap versions.

4. Adding Cream Too Early: Cream can curdle if added when the sauce is too hot. Always reduce the heat before adding it.

5. Not Adjusting Spices to Taste: Everyone’s spice tolerance is different. Start with less and build your way up.

Butter Chicken is more of an art than a science. Tasting and tweaking along the way can make all the difference.

Making It Healthier Without Losing Flavor

Want to enjoy Butter Chicken without the guilt? Try these health-conscious tweaks:

• Swap Cream with Greek Yogurt or Coconut Milk: These alternatives cut down fat without sacrificing creaminess.
• Use Skinless Chicken Breast: It’s leaner than thighs, though slightly less juicy.
• Reduce Butter: Start with half the butter and add more only if needed.
• Add Veggies: Toss in some spinach, peas, or bell peppers for color and nutrients.
• Serve with Brown Rice or Whole Wheat Naan: These whole grain sides are healthier and just as satisfying.

It’s totally possible to make a lighter Butter Chicken that still hits all the right notes.

Butter Chicken Variations to Try

Paneer Butter Masala (Vegetarian Version)

Vegetarians, don’t feel left out! Paneer Butter Masala is essentially the same recipe—just substitute chicken with cubed paneer (Indian cottage cheese). Marinate the paneer lightly or just pan-fry before adding to the gravy.

You’ll get the same velvety sauce with soft, cheesy bites. Perfect for meatless Mondays or when you want a change.

Spicy Butter Chicken

If you like your food to bring the heat, turn up the spice! Here’s how:

• Increase red chili powder or add fresh green chilies.
• Add a teaspoon of cayenne pepper or hot paprika.
• Garnish with chili oil or spicy ghee.

Keep in mind, though, that too much spice can overpower the dish’s buttery smoothness. Balance is key.

Butter Chicken Pasta (Fusion Delight)

Sounds crazy, but it works. Cook your favorite pasta (penne or spaghetti) and mix it with Butter Chicken gravy. Add a little extra cream or cheese, and voila—Indian-Italian fusion at its finest.

It’s a fantastic way to repurpose leftovers or surprise guests with something totally different.

Why This Recipe Works for Beginners

This Butter Chicken recipe is designed with simplicity in mind. You don’t need a tandoor, hard-to-find spices, or years of cooking experience. Just a few key steps:

• A flavorful marinade
• A creamy, rich tomato-based sauce
• A final blend that brings it all together

The step-by-step approach demystifies what can seem like a complex dish. Each phase builds on the last, and there’s room for error and correction. You’ll be learning and improving with every batch.

Plus, the ingredients are easy to find. Most can be sourced from a regular grocery store or online. Once you’ve made it once, you’ll gain the confidence to experiment—maybe adding your own twist to make it truly yours.

It’s not just about cooking—it’s about creating a dish that feels special, even on a weeknight.

FAQs about Butter Chicken Recipe

1. Can I make Butter Chicken without cream?

Yes! You can substitute cream with full-fat milk, yogurt, or coconut milk for a lighter version. It won’t be exactly the same, but still delicious.

2. What type of chicken is best for Butter Chicken?

Boneless chicken thighs are the best because they’re juicy and flavorful. Chicken breast works too but can be slightly drier.

3. How spicy is traditional Butter Chicken?

Butter Chicken is usually mild with a hint of warmth. You can easily adjust the heat by adding more or less chili powder.

4. Can I freeze Butter Chicken?

Absolutely. Store it in an airtight container and freeze for up to two months. Thaw overnight in the fridge before reheating.

5. What if I don’t have kasuri methi?

While optional, it adds a unique aroma. If unavailable, just skip it or try a pinch of fenugreek seeds crushed in a mortar.

Final Thoughts

Butter Chicken is more than a recipe—it’s a celebration of flavor. It combines the depth of Indian spices with a creamy, luxurious texture that few dishes can rival. And the best part? You can master it at home with simple ingredients and a little bit of patience.

From marination to plating, every step is a small act of culinary magic. So go ahead—put on some music, tie your apron, and let your kitchen fill with the aroma of simmering spices. Whether it’s a dinner for one or a feast for the family, Butter Chicken has the power to bring everyone to the table.

It’s not just food. It’s comfort. It’s tradition. And now, it’s yours.