Butter Chicken is one of those dishes that shows up everywhere—from classic Indian restaurants to takeout menus around the world.
And for good reason, that rich, creamy tomato sauce paired with tender, slightly charred chicken is hard to resist.
The first time you make it at home, you might be surprised at how close it comes to the restaurant version.
Once the chicken hits the grill and the sauce starts coming together, those deep, buttery aromas are instantly familiar.
It’s a dish that’s all about balance—warm spices, a touch of sweetness, and a smooth, velvety texture.
The goal here is simple: bring that restaurant-style Butter Chicken into your own kitchen with a method that’s straightforward and reliable.
Give it a try and see how it turns out for you.
For Butter Chicken
- Chicken – Boneless chicken breast works great here, cut into chunks. You can also use chicken thighs if you prefer juicier, more flavorful meat.
- Yogurt – Forms the base of the marinade and helps tenderize the chicken while adding a slight tang.
- Turmeric Powder – Adds warmth, color, and a subtle earthy flavor.
- Kashmiri Chili Powder – Gives the chicken its vibrant color and mild heat without making it too spicy.
- Garam Masala – A blend of spices that adds depth and that classic Indian flavor.
- Ginger Garlic Paste – Brings a bold, aromatic base to the marinade.
- Ghee or Butter – Adds richness and helps coat the chicken during marination.
- Salt – Enhances all the flavors in the marinade.
For Butter Chicken Sauce
- Butter – The foundation of the sauce, giving it that rich, silky texture.
- Ginger Garlic Paste – Adds another layer of flavor and aroma to the sauce.
- Kashmiri Chili Powder – Provides color and gentle heat.
- Turmeric Powder – Adds depth and enhances the color of the sauce.
- Garam Masala – Brings warmth and complexity to the final dish.
- Cashews – Blended into a paste, they create a creamy, smooth consistency without needing too much cream.
- Tomato Puree – The base of the sauce, adding body and a slight tanginess.
- Honey – Balances the acidity of the tomatoes with a touch of sweetness.
- Kasuri Methi (Dried Fenugreek Leaves) – Adds that signature restaurant-style flavor.
- Cream – Finishes the dish with extra richness and a smooth texture.
- Salt – Adjust to taste to balance the flavors.
The Indian Classic Butter Chicken
Notes
Ingredients
Chicken
- 600 grams chicken breast, cut into chunks
Marinade
- ⅓ cup yogurt
- ¾ teaspoon turmeric powder
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon garam masala
- 1 tablespoon ginger-garlic paste (or minced ginger and garlic)
- 1 tablespoon ghee or melted butter
- 1 teaspoon salt
Sauce
- 75 grams butter (5 tablespoons)
- 1 teaspoon ginger-garlic paste (or minced ginger and garlic)
- 1 teaspoon Kashmiri chili powder (or paprika)
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- ½ cup raw cashews, soaked in warm water for 15–20 minutes
- 1 cup tomato puree (250 ml)
- 2 tablespoons honey
- 2 tablespoons kasuri methi (dried fenugreek leaves)
- 1 tablespoon cream
- Salt, to taste
Instructions
- Marinate the chicken
Lightly score the chicken pieces. Combine them with all marinade ingredients, mixing well so everything is evenly coated. Place in a bowl, cover with cling film, and refrigerate. - Resting time
Allow the chicken to marinate for 30–40 minutes, or preferably overnight for deeper flavor. - Grill the chicken
Thread the chicken onto skewers and cook on a barbecue, stovetop grill, or oven (grill setting). Turn halfway through cooking to ensure even browning. The pieces should develop a slight char. Set aside once done. - Make the cashew paste
Blend the soaked cashews with a small amount of water until smooth. Keep aside. - Start the sauce
Heat butter in a heavy-bottomed pot. Once melted, add ginger-garlic paste, followed by turmeric and chili powder. Sauté briefly, then pour in the tomato puree. - Build the flavor
Stir in any remaining marinade, then add kasuri methi and garam masala. - Finish the base
Add the cashew paste and honey, then switch off the heat. - Blend the sauce
Use a stick blender to process everything into a smooth, creamy sauce. - Simmer
Season with salt and let the sauce cook gently for 3–4 minutes. - Combine chicken and sauce
Add the grilled chicken pieces and mix well so they are fully coated. - Final touch
Stir in the cream and simmer for another 5–6 minutes. Turn off the heat once ready.
- Serve hot with naan or basmati rice.
Calories: 555 kcal | Carbohydrates: 31 g | Protein: 37 g | Fat: 33 g | Saturated Fat: 15 g | Cholesterol: 154 mg | Sodium: 939 mg | Potassium: 1033 mg | Fiber: 3 g | Sugar: 23 g | Vitamin A: 1219 IU | Vitamin C: 9 mg | Calcium: 54 mg | Iron: 3 mg
1. Can I skip marinating the chicken?
I don’t recommend skipping this step. The marinade is what makes the chicken tender and flavorful. Even 30 minutes helps, but if you have time, letting it sit overnight will give you the best results.
2. Do I have to grill the chicken?
Grilling adds that signature smoky, slightly charred flavor that really makes this dish taste like restaurant-style Butter Chicken. If you don’t have a grill, you can use your oven broiler or a hot pan—it will still turn out delicious.
3. Why isn’t my sauce smooth and creamy?
The secret is in blending the sauce and using the cashew paste. Once everything is blended together, it creates that silky, restaurant-quality texture. Don’t skip this step—it makes a big difference.
4. Can I make Butter Chicken ahead of time?
Yes! This is one of those dishes that tastes even better the next day. The flavors deepen as it sits, so it’s perfect for meal prep or making ahead for guests.
5. What should I do if my Butter Chicken tastes bland?
If your sauce feels a little flat, try adding a bit more garam masala or salt to taste. Sometimes a small adjustment is all it takes to bring all the flavors together.
