Butter Chicken Recipe | Classic Creamy Indian Curry

Step-by-Step Butter Chicken Recipe for Restaurant Flavor

The first time I tried an authentic Butter Chicken Recipe, I was at a small family-run Indian restaurant, and I was blown away by how the sauce was both silky and deeply spiced without being overwhelming. When I attempted it at home the first time, I added cream too early, and the sauce split. That mistake taught me that patience and layering flavors are keys to getting butter chicken right.

This recipe is for anyone craving a comforting, restaurant-style curry at home, perfect for family dinners, weekend cooking, or when you want something indulgent yet balanced.

Difficulty: Moderate

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Dinner, Main Course

Cuisine: Indian

Calories: 480

Ingredients Method Video Notes

Ingredients

  

For the chicken marinade:

• 1 ½ lbs 700 g boneless chicken thighs or breasts, cut into chunks
• ¾ cup plain yogurt
• 2 TBSP lemon juice
• 2 tsp ground cumin
• 2 tsp garam masala
• 1 tsp ground turmeric
• 1 tsp chili powder
• 1 TSP salt

For the sauce:

• 3 tbsp unsalted butter plus more for richness if desired
• 1 large onion finely chopped
• 3 garlic cloves minced
• 1 TBSP fresh ginger grated
• 2 tsp ground cumin
• 2 tsp garam masala
• 1 tsp paprika
• 1 can 14 oz / 400 g crushed tomatoes
• 1 cup heavy cream add slowly to avoid splitting
• 1 tsp sugar balances acidity.
• Salt to taste
• Fresh cilantro for garnish

Method

 

1. Marinate the chicken. Mix yogurt, lemon juice, and spices in a bowl. Add the chicken, coat well, cover, and refrigerate for 1-2 hours (overnight for best flavor).
2. Cook the chicken. Heat up a skillet or grill pan, and cook the chicken pieces until browned but not fully cooked. Set aside.
3. Make the sauce base. In a large pan, melt the butter. Sauté the onions until soft and golden. Add garlic, ginger, cumin, garam masala, and paprika. Cook for 1-2 minutes until fragrant.
4. Add tomatoes. Stir in crushed tomatoes and simmer for 10 minutes.
5. Blend (optional). For a smoother sauce, blend with an immersion blender before continuing.
6. Add cream. Stir in cream slowly over a low heat. Simmer gently until thickened.
7. Combine. Add the chicken pieces back to the sauce. Simmer for 10-15 minutes until fully cooked and tender.
8. Finish. Garnish with cilantro and an extra pat of butter if you like it richer.

Video

Notes

Lesson learned: Adding cream too early causes splitting. Always finish with cream on low heat.

Chicken cuts: Thighs stay juicier than breasts in curries.

Heat control: Adjust chili powder depending on spice preference.

Tomato balance: Sugar helps mellow the acidity of canned tomatoes.

Tips & Tricks

• Shortcut: Use pre-cooked rotisserie chicken if you’re short on time. Just simmer it in a sauce.
• Smoky flavour: Grill or broil chicken before adding it to the sauce for a tandoori-style taste.
• Make ahead: The sauce tastes even better the next day once the flavors have melded.
• Freeze option: Butter chicken freezes well, stored in portions for quick meals.
• Cream swap: Use coconut milk for a lighter, dairy-free version.

Serving Suggestions

• Classic pairing: Serve with basmati rice and warm naan bread.
• Lighter option: Pair with cauliflower rice or a crisp cucumber salad.
• Family meal: Add roasted potatoes and sautéed spinach to the side.
• Party style: Serve in small bowls with toothpicks for dipping naan.
• Beverage match: A cold mango lassi or light beer balances the spices.

Nutrition (per serving, with chicken thighs)

• Calories: ~480
• Protein: 33 g
• Carbs: 18 g
• Fat: 30 g
• Fiber: 3 g