Authentic Indian Butter Chicken Recipe, Creamy and Rich

Make restaurant-style Indian Butter Chicken in just 29 minutes with this easy recipe. This quick version of the classic curry, Murgh Makhani, is rich, creamy and full of flavor—perfect for weeknights. Serve with basmati rice and warm naan to scoop up every last bit of sauce.

Butter chicken is a favorite at many Indian restaurants — tender chicken in a silky tomato-butter sauce. If it’s your go-to order too, this homemade version delivers that familiar makhani flavor but comes together faster than you might expect.

After refining this recipe over several years I developed a method that produces tender chicken and a restaurant-style sauce in about 29 minutes. It uses authentic spices for depth and balance, but I also suggest approachable pantry alternatives so you can make it at home without hunting down every specialty item.

Ingredients

Some ingredients in authentic makhani (butter chicken) are most easily found at Indian grocery stores or online. If you can’t locate a specialty item, a common substitute will usually work—see notes in the tips section.

• Boneless, skinless chicken breasts (or thighs) – cut into 1-inch cubes or thin slices (about 1½ pounds).
• Olive oil – combined with butter for aroma and richness. You can increase butter if you prefer.
• Butter – use unsalted when possible.
• Onion – one medium yellow onion, diced.
• Ginger garlic paste – or combine crushed garlic and grated fresh ginger (2 parts garlic to 1 part ginger).
• Garam masala – warm, aromatic spice blend essential for balance.
• Red chili powder – Kashmiri chili powder is ideal for color and mild heat; use standard red chili powder if needed.
• Ground turmeric – a small amount adds color and depth.
• Salt
• Cardamom powder – a pinch adds a warm, fruity note.
• Ground cumin
• Lemon juice
• Crushed tomatoes – one 15-ounce can (or tomato puree).
• Cashews – ¼ cup unsalted, chopped. Soaked and blended into the sauce for nutty creaminess. Omit for a nut-free version and add extra cream instead.
• Dried fenugreek leaves (kasuri methi) – adds the classic makhani aroma. If unavailable, the sauce will still be delicious but slightly different.
• Sugar – a teaspoon to balance acidity and spice.
• Chicken broth – ½ cup to thin the sauce (or water).
• Heavy cream – ½ cup to finish; canned coconut cream can be used for a dairy-free option.

Instructions

Step-by-step photos accompany these directions in the original source. The following instructions are the clean, essential steps to make butter chicken at home.

1. Marinate the chicken: In a medium bowl, combine the chicken with 2 tablespoons ginger-garlic paste (or 4 tsp crushed garlic + 2 tsp grated ginger), 1 tablespoon red chili powder, 2 teaspoons garam masala and ½ teaspoon salt. Toss to coat and set aside for at least 15 minutes (or refrigerate up to 24 hours).
2. Begin the sauce: Heat 2 tablespoons olive oil and 2 tablespoons butter in a large pan over medium-high heat. Add the diced onion and cook 4–5 minutes until softened.
3. Add aromatics and spices: Stir in 2 tablespoons ginger-garlic paste and cook 1 minute. Add 1 tablespoon garam masala, 1 tablespoon red chili powder, 1 teaspoon turmeric, 1½ teaspoons salt, 1 teaspoon cardamom powder and ½ teaspoon ground cumin. Cook the spices about 30 seconds to bloom their flavors.
4. Add tomatoes and cashews: Stir in 2 teaspoons lemon juice, the 15-ounce can of crushed tomatoes and the chopped cashews. Reduce heat to medium-low and simmer about 10 minutes so the cashews soften and flavors meld.
5. Brown the chicken: While the sauce simmers, heat 2 tablespoons butter in a separate skillet over medium-high heat. Add the marinated chicken and cook 2–3 minutes per side until lightly browned (it will finish cooking in the sauce).
6. Blend the sauce: Remove the sauce from heat and blend until smooth and creamy (use an immersion blender directly in the pan or transfer to a blender). Return the blended sauce to medium heat, stir in ½ cup chicken broth (or water) and 1 teaspoon sugar. Crush 1 tablespoon dried fenugreek leaves in your hands and add to the sauce. Bring to a gentle simmer.
7. Finish the dish: Add the browned chicken to the simmering sauce and cook about 5 more minutes until cooked through. Stir in ½ cup heavy cream and the remaining 2 tablespoons butter until melted and incorporated.
8. Serve: Spoon the butter chicken over basmati rice and garnish with chopped fresh cilantro if desired. Serve with warm naan or roti for dipping.

Storage and reheating

Store leftover butter chicken in an airtight container in the refrigerator for up to five days, or freeze up to three months. To reheat: microwave covered for about 2 minutes, stirring and checking temperature. On the stovetop, warm over medium heat for 4–6 minutes, stirring occasionally.

If you made this butter chicken and enjoyed it, consider sharing your experience or a rating where you found the recipe.