Introduction
simple butter chicken recipe, Butter Chicken, also known as Chicken Makhani, is a rich, creamy, and flavorful North Indian dish loved worldwide. This iconic dish combines tender marinated chicken with a luscious tomato-based gravy, enhanced with butter and cream, creating a velvety smooth texture. Whether served with naan, roti, or steamed rice, it promises a heavenly experience in every bite. Let’s dive into making this restaurant-style Butter Chicken at home with detailed steps and expert tips!
Recipe Ingredients
(Servings: 2-4, Adjust with 1x, 2x, or 4x Scale)
For the Chicken Marinade:
500g boneless chicken (preferably thighs or breast, cut into cubes)
2 tbsp yogurt (adds tenderness)
1 tbsp ginger-garlic paste (deepens flavor)
1 tsp red chili powder (adjust as per spice preference)
1/2 tsp turmeric powder (adds color & earthy notes)
1 tsp salt (enhances taste)
1 tbsp lemon juice (brings slight tanginess)
1 tbsp oil (helps in even cooking)
For the Butter Chicken Gravy:
2 tbsp butter (richness and creaminess)
1 tbsp oil (prevents butter from burning)
1 large onion, chopped (base of the sauce)
3 large tomatoes, roughly chopped (gives the tangy flavor)
2 tbsp cashew nuts (adds natural creaminess)
1 tbsp garlic paste (enhances depth of flavor)
1 tsp garam masala (essential for the authentic taste)
1/2 tsp sugar (balances acidity from tomatoes)
1 tbsp malt vinegar or lemon juice (for slight tanginess)
1 tsp salt (adjust to taste)
1 tsp red chili powder (adds heat)
1/2 cup fresh cream (luxurious texture)
1 tbsp Kasuri methi (dried fenugreek leaves) (signature aroma)
How to Make Butter Chicken – Step by Step
Step 1: Marinate the Chicken (15-20 mins)
In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric, salt, lemon juice, and oil.
Add chicken pieces and coat evenly.
Cover and let it marinate for at least 15-20 minutes. For best results, refrigerate for 1-2 hours.
Step 2: Cook the Chicken (10 mins)
Heat 1 tbsp oil in a pan over medium heat.
Add marinated chicken pieces and cook for about 5-7 minutes until golden brown.
Remove and set aside.
Step 3: Prepare the Gravy (20 mins)
In the same pan, heat 1 tbsp butter and 1 tbsp oil.
Add chopped onions and sauté for 3-4 minutes until translucent.
Add tomatoes, cashew nuts, and garlic paste, stirring well.
Add salt, sugar, vinegar, garam masala, and red chili powder.
Pour in 1/2 cup water and let it simmer for 15 minutes until everything softens.
Step 4: Blend the Gravy (5 mins)
Turn off the heat and let the mixture cool slightly.
Blend it into a smooth puree using a mixer or hand blender.
Strain the mixture back into the pan for a silky texture.
Step 5: Finish the Butter Chicken (10 mins)
Heat the strained gravy, adding 1 tbsp butter.
Stir in fresh cream and crushed Kasuri methi.
Add the cooked chicken and let it simmer for 5-7 minutes.
Garnish with more cream and serve hot!
How to Make the Chicken Extra Moist
Use bone-in chicken for extra juiciness.
Marinate overnight for deeper flavor penetration.
Cook on medium-high heat for a quick sear before slow simmering.
Add a bit of butter at the end to keep it juicy and flavorful.
10 Test Kitchen Tips
Always use fresh ingredients for the best flavors.
Use full-fat cream for restaurant-style richness.
Roast and grind whole spices for an aromatic touch.
Do not overcook chicken, as it can turn dry.
Sauté onions well until golden for a deep flavor.
Straining the gravy ensures a smooth, velvety texture.
Kasuri methi is a must—it adds an authentic touch.
Balance the sweetness and spice to suit your taste.
Use ghee instead of butter for a richer taste.
Let the curry rest for 10 mins before serving for flavors to meld.
How to Store Butter Chicken
Store in an airtight container in the refrigerator for up to 3 days.
Reheat on low flame, adding a splash of cream or milk to retain its richness.
Can You Freeze Butter Chicken?
Yes! Butter chicken freezes well.
Freeze the gravy separately for best results.
Store in freezer-safe containers for up to 3 months.
Thaw overnight in the fridge and reheat slowly on the stovetop.
NonVegKahani Community Tips & Praise – Rahul K
Rahul K: “This is the best butter chicken recipe I’ve tried at home! It tastes just like a high-end restaurant dish. Highly recommended!”
Ingredients Scaling (1x, 2x, 4x)
| Ingredient | 1x | 2x | 4x |
|---|---|---|---|
| Chicken | 500g | 1kg | 2kg |
| Yogurt | 2 tbsp | 4 tbsp | 8 tbsp |
| Butter | 2 tbsp | 4 tbsp | 8 tbsp |
| Cream | 1/2 cup | 1 cup | 2 cups |
Directions (Step-by-Step)
Marinate the chicken.
Cook until golden brown.
Prepare the tomato-based gravy.
Blend and strain the mixture.
Add butter, cream, and Kasuri methi.
Simmer with chicken and serve hot!
Nutrition (Per Serving)
Calories: 450 kcal
Protein: 35g
Carbohydrates: 12g
Fat: 30g
Best YouTube Video for Butter Chicken
5 FAQs Related to Butter Chicken
Can I make butter chicken without cream?
Yes! Substitute with cashew paste or Greek yogurt.
Is butter chicken spicy?
It has mild spice, but you can adjust it.
Can I use store-bought tomato puree?
Yes, but fresh tomatoes give a better taste.
Can I make it dairy-free?
Use coconut cream instead of fresh cream.
What’s the best side dish for butter chicken?
Naan, roti, or steamed basmati rice.
Enjoy making this amazing Butter Chicken at home! 
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