Butter Chicken – Creamy, Flavorful, Ultimate Comfort Food

If ever there was a dish that feels like a warm hug, Butter Chicken is it. Tender chicken pieces bathed in a creamy, buttery tomato sauce, fragrant with spices—this is the kind of meal that satisfies cravings, fills plates, and makes memories. Whether you serve it for a cozy weeknight dinner, impress guests, or just want something indulgent, this recipe delivers.

In this post, you’ll learn how to make Butter Chicken from scratch: how to get the chicken juicy, how to build a sauce that’s rich and silky, and tips to balance flavor so it’s comforting but not overwhelming. It’s also customizable, meal‑prep friendly, and a crowd pleaser.

Why You’ll Love This Butter Chicken Recipe

Deep flavor from marination and well‑balanced spices
Smooth creamy sauce that’s neither too spicy nor too mild—adjustable to your taste
Feels luxurious, but made from pantry‑friendly ingredients
Great with rice, naan, or even used as a filling for wraps
Leftovers are delicious—flavors deepen with time

Ingredients You’ll Need

Here’s what your kitchen needs to have, plus options for tweaks. Amounts are for about 4‑6 servings, depending on portion size.

For the Chicken & Marinade

1½ lbs (≈680‑700 g) boneless, skinless chicken thighs (or breasts if you prefer leaner) cut into bite‑size pieces
½ cup plain yogurt (strained, if possible)
1 tablespoon lemon juice
1 teaspoon fresh ginger, grated
2 cloves garlic, minced
1 teaspoon garam masala
½ teaspoon turmeric powder
½ teaspoon smoked paprika (optional, for color & subtle smokiness)
Salt and pepper, to taste

For the Sauce

3‑4 tablespoons butter (unsalted preferable, or adjust salt)
1 tablespoon oil (to help prevent butter burning)
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1‑2 green chilies or chili powder / Kashmiri red chili powder (adjust for heat)
1 (14‑16 oz) can tomato puree or crushed tomatoes (or fresh tomatoes blended)
1 tablespoon tomato paste (for depth & thicker texture)
1 cup heavy cream (or a mix of cream + milk for lighter version)
Optional: a bit of sugar or honey (½‑1 teaspoon) to balance acidity
Optional: dried fenugreek leaves (“kasuri methi”) for aroma
Fresh cilantro (coriander) for garnish

How to Make Butter Chicken Step by Step

Here’s the detailed walkthrough to get great results.

Step 1: Marinate the Chicken

In a bowl, combine yogurt, lemon juice, ginger, garlic, garam masala, turmeric, smoked paprika, salt and pepper.
Add chicken pieces, coat thoroughly.
Cover and marinate for at least 1 hour; for even better flavor, refrigerate and marinate for 4‑6 hours or overnight.

Tip: Using thighs helps with moisture. If using breasts, don’t overcook later.

Step 2: Cook the Chicken

Heat a large skillet over medium‑high heat. Add a little oil.
Sear the chicken pieces in batches if necessary so you don’t overcrowd (which causes steaming instead of browning). Cook until just golden on the edges; they’ll finish cooking in the sauce. Remove and set aside.

Step 3: Build the Sauce

In the same pan, reduce heat to medium. Add butter and oil. Once butter is melted, add onion. Sauté until onion is soft and translucent.
Add garlic, ginger, and green chilies (if using). Sauté for about 1 minute until fragrant.
Stir in tomato paste and let it cook briefly to remove raw tomato taste.
Add tomato puree or crushed tomatoes. Stir and let simmer for a few minutes.

Step 4: Combine and Finish

Add the seared chicken (and any juices) into the sauce. Stir well.
Reduce heat to low, then pour in heavy cream. Stir to combine.
If using, add a pinch of sugar or honey to balance the tang.
Crush dried fenugreek leaves between fingers and stir in (if using) for that classic aroma.
Simmer gently for 5‑10 minutes until chicken is cooked through and sauce has thickened. Taste, adjust salt, spice, acidity as needed.

Step 5: Garnish & Serve

Sprinkle chopped fresh cilantro over the top.
Optionally add a dot of butter at the end for richness.
Serve with steamed basmati rice, naan, or roti.

Tips for the Best Butter Chicken

Always marinate well: flavor & tenderness come from letting the spices work beforehand.
Use enough butter, but don’t let it burn—oil + butter helps control temperature.
If sauce is too thick, add a splash of water or milk; if too thin, simmer uncovered to reduce.
Adjust heat to your preference: more chili, green chili or less.
Fenugreek (kasuri methi) adds signature aroma; if unavailable, you could omit but flavor will change a bit.
Fresh cream gives richer taste; lighter versions substitute part cream or use coconut cream in dairy‑free version.

Recipe Variations

You can easily tweak this Butter Chicken recipe to suit different diets or flavor profiles:

Lighter version: Use chicken breast + reduce butter; use cream + milk mix.
Dairy‑free / Vegan: Use plant‑based cream (coconut cream or cashew cream), vegan butter. Substitute chicken with tofu or chopped cauliflower.
Spicier version: Add more chili powder, green chili, or a dash of cayenne.
Smokey version: Grill chicken, or use smoked paprika / char from pan.
Nutty version: Add ground cashews or almond paste blended with tomatoes for thicker sauce.
Overnight prep: Marinate chicken evening before; sauce can also be made ahead and reheated.

Serving Suggestions

Here are some great ways to serve Butter Chicken:

With steamed basmati rice so each spoonful of sauce is soaked up.
With naan or garlic naan for dipping.
With a side of cucumber raita or simple salad to cool down spicy richness.
With roasted vegetables like cauliflower, green beans or spinach to balance out richness.
Garnished with fresh cilantro, maybe a wedge of lemon for brightness.

Meal Prep & Storage

Butter Chicken is excellent for leftovers and meal prep.

Storage

Let it cool slightly, then store in airtight container.
Refrigerator: keeps well for 3‑4 days.
Freeze: sauce + chicken can be frozen in portioned containers for up to 2 months.

Reheating

Reheat gently over low to medium heat. If sauce has thickened, add splash of water, cream, or broth.
Microwave in intervals, stirring to distribute heat and prevent burning.

Frequently Asked Questions

Q: What’s the difference between Butter Chicken and Chicken Tikka Masala?
Butter Chicken tends to have a richer, smoother, creamier tomato base, often with butter and cream, and is milder. Tikka Masala often has more charred pieces, more pronounced spices, sometimes more heat.

Q: Do I need to use bone‑in chicken?
No—boneless works fine and is quicker. Bone‑in adds deeper flavor but takes longer.

Q: Can I make this without heavy cream?
Yes—use whole milk + a bit less tomato base; or plant‑based options. Sauce may be less rich but still good.

Q: Is Butter Chicken very spicy?
Not necessarily. Original Butter Chicken is mild. Heat comes from chili powder / green chilies—so you control this.

Q: What’s the best way to get smooth sauce?
Blend or puree tomato base if needed; strain if you want ultra‑smooth. Sauté aromatics well so no raw bits.

Full Printable Recipe Card

Butter Chicken (Murgh Makhani)
Servings: 4‑6
Prep Time: ~15‑20 minutes + marination time
Cook Time: ~25‑30 minutes
Total Time: ~45‑60 minutes (including marination)

Ingredients

1½ lbs chicken thighs or breast, cut into pieces
½ cup yogurt
1 Tbsp lemon juice
1 tsp fresh ginger, grated
2 cloves garlic, minced
1 tsp garam masala
½ tsp turmeric
½ tsp smoked paprika
Salt & pepper
3‑4 Tbsp butter
1 Tbsp oil
1 onion, finely chopped
2 cloves garlic, minced
1 Tbsp fresh ginger, grated
1‑2 green chilies or chili powder
1 can tomato puree / crushed tomatoes
1 Tbsp tomato paste
1 cup heavy cream
Optional: sugar/honey, dried fenugreek leaves
Fresh cilantro for garnish

Instructions

Marinate chicken with yogurt, lemon, ginger, garlic, spices, salt & pepper. Cover and chill 1 hour to overnight.
Heat skillet; sear chicken in oil until golden; remove and set aside.
In same pan, melt butter + oil; cook onion until soft. Add garlic, ginger, chillies; sauté till fragrant.
Stir in tomato paste, cook a minute, then add tomato purees. Simmer few minutes.
Return chicken to sauce; reduce heat; add cream; simmer until chicken fully cooked and sauce thickened. Taste, adjust seasoning.
Garnish with cilantro and serve with rice, naan or sides.

Final Thoughts

Butter Chicken is one of those dishes that feels luxurious without being overly complicated. With the right spices, balance of cream and tomato, and good butter, you get a curry that’s rich, satisfying, and deeply comforting. It’s perfect when you want something special but don’t want to order takeout.

Try this recipe, adjust heat and richness to your liking, and you’ll likely find it becoming a favorite in your dinner rotation.