Butter Chicken Recipe Classic Indian Makhani with Creamy Tomato Sauce

Why You’ll Love This Butter Chicken

This dish offers a delicious mix of flavors that make it a go-to choice for family dinners. The creamy tomato sauce and tender chicken come together in a simple yet satisfying way, perfect for busy nights or special occasions. Many home cooks enjoy how easy it is to prepare with ingredients you might already have.

For those new to Indian cuisine, this butter chicken brings warmth and comfort without overwhelming spice levels. You can adjust the heat to suit everyone at the table, making it versatile for all ages. Let’s explore the key reasons this recipe stands out in your kitchen.

• Ease of preparation: This butter chicken uses straightforward steps and common pantry spices, with most active work done in under 40 minutes. The method focuses on a simple marinade, one-pot sauce building, and short simmer time, so you get rich results without extra effort.
• Health benefits: It provides high-quality protein, iron, and B vitamins from lean chicken. Options like low-fat yogurt or light coconut cream reduce calories while keeping the texture creamy, fitting into balanced diets for busy parents and health-conscious folks.
• Versatility: Adapt it easily by swapping chicken for tofu, paneer, or jackfruit for vegan options, or change spice levels for kids. Serve it over cauliflower rice for a low-carb meal or with whole-grain basmati for a hearty dish that suits students and working professionals.
• Distinctive flavor: The sauce features a mildly tangy tomato base with warm spices like garam masala and fenugreek, plus a buttery finish. Caramelized onions add depth, setting this creamy curry apart and making it a favorite for food enthusiasts.

To learn more about healthy chicken options, check out chicken nutrition information. For a related recipe using yogurt, try our yogurt cake that shows how yogurt enhances flavors.

Essential Ingredients for Butter Chicken

Gathering the right ingredients is key to making this butter chicken shine. Each one plays a role in creating that rich, creamy sauce and tender chicken. We’ll break it down into categories for clarity.

For the first marination you’ll need:

• ½ kg boneless chicken, cut into 1-inch pieces
• ½ to ¾ teaspoon Kashmiri red chili powder or paprika (adjust to taste)
• ¼ to ⅓ teaspoon salt (adjust to taste)
• ¾ to 1 tablespoon lemon juice

For the second marination, prepare:

• ⅓ cup Greek yogurt or hung curd (thick strained yogurt)
• ¾ tablespoon ginger garlic paste or ½ tablespoon finely grated ginger plus ½ tablespoon finely grated garlic
• ⅛ teaspoon turmeric (optional)
• ¾ to 1 teaspoon garam masala (adjust to taste)
• ½ teaspoon cumin powder (optional)
• 1 teaspoon coriander powder (optional)
• 1 teaspoon kasuri methi (dried fenugreek leaves, optional)
• ¾ to 1 tablespoon oil

Finally, for the sauce, gather:

• 2 to 3 tablespoons butter or ghee (divided)
• 2-inch cinnamon piece (optional)
• 2 to 4 green cardamoms (optional)
• 2 to 4 cloves (optional)
• 1½ cups sliced onions (optional, helps balance acidity)
• 600 grams fresh tomatoes or 1 cup passata/canned tomato puree or ⅓ cup double concentrate tomato paste
• ¾ tablespoon ginger garlic paste or ½ tablespoon each finely grated ginger and garlic
• 1 to 2 green chilies (optional; deseed and chop)
• 28 whole raw cashews (soaked in hot water) or substitute with ¼ to ⅓ cup heavy cream for nut-free version
• ½ cup water for blending (more if required)
• 1 to 2 teaspoons Kashmiri chili powder (adjust to taste)
• 1 to 1½ teaspoons garam masala (divided, adjust to taste)
• 1 to 1½ teaspoons coriander powder (optional, adjust to taste)
• ½ teaspoon cumin powder (optional, adjust to taste)
• ½ to ¾ teaspoon salt (adjust to taste)
• 1 teaspoon sugar to balance flavors
• ½ tablespoon kasuri methi
• 1½ cups hot water for gravy (cut down to 1 cup if omitting cashews)
• ⅓ cup heavy or whipping cream (divided)
• 2 tablespoons chopped coriander leaves for garnish

Special dietary options include vegan swaps like plant-based yogurt and coconut cream. For more ideas on almond-based treats that could inspire nut-free adaptations, visit our chewy almond blondies recipe.

How to Prepare the Perfect Butter Chicken: Step-by-Step Guide

First Step: Mise en place and marinating

Trim and cut ½ kg boneless chicken into 1-inch pieces. In a bowl, combine 1 cup plain yogurt, ¾ tablespoon ginger garlic paste, 1 teaspoon garam masala, ⅛ teaspoon turmeric, 1 teaspoon Kashmiri chili powder, and ¼ to ⅓ teaspoon salt, plus ¾ to 1 tablespoon lemon juice. Add the chicken, mix well, cover, and refrigerate for at least 12 hours for best results. This step ensures the chicken absorbs flavors deeply, making it tender and juicy.

Second Step: Brown the protein

Heat 2 tablespoons butter or ghee in a pan. Remove the chicken from the marinade and sear it in a single layer over medium heat for 2 minutes per side until browned. Set aside while you prepare the sauce. For vegan options, brown tofu or jackfruit in the same way to get that nice texture.

Third Step: Build the sauce base

In the same pan, sauté 1½ cups sliced onions until golden, about 7 minutes. Blend 600 grams fresh tomatoes, the onions, and 28 soaked cashews with ½ cup water into a smooth puree. Add this to the pan with spices like 1 to 2 teaspoons Kashmiri chili powder and simmer for 12-15 minutes until thickened. This creates a rich base for your butter chicken.

Fourth Step: Simmer with reserved marinade and finish

Stir the reserved marinade into the sauce and bring to a simmer. Add the browned chicken and 1½ cups hot water, then cook for 5 to 7 minutes until everything blends. For a nut-free version, use ¼ to ⅓ cup heavy cream instead. Remember to adjust salt and add 1 teaspoon sugar for balance.

Fifth Step: Adjust seasoning and texture

Taste and add more garam masala if needed. Stir in ⅓ cup cream off the heat for creaminess. If the sauce is too thick, add extra water. Garnish with 2 tablespoons chopped coriander leaves for a fresh finish.

Final Step: Rest and serve

Let the dish rest for a few minutes before serving with basmati rice or naan. For tips on marinating with yogurt, see yogurt marinating guide, which can enhance your butter chicken prep.

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Dietary Substitutions to Customize Your Butter Chicken

Protein and Main Component Alternatives

Swap chicken for paneer or tofu to make it vegetarian. For vegan butter chicken, use jackfruit and coconut cream. These changes keep the dish exciting and adaptable.

Vegetable, Sauce, and Seasoning Modifications

Add veggies like spinach or bell peppers for extra nutrition. Adjust the sauce with roasted peppers for a twist, and tweak spices to your taste. This way, butter chicken fits various preferences easily.

Mastering Butter Chicken: Advanced Tips and Variations

Pro techniques include searing for better flavor and layering spices carefully. Try a smoky version with charcoal infusion for a unique touch. For make-ahead meals, prepare the sauce in advance and freeze portions.

To keep butter chicken authentic, focus on fresh spices and proper marination these small steps make a big difference in your home cooking.

How to Store Butter Chicken: Best Practices

Cool leftovers quickly and store in the fridge for 3-4 days. For freezing, use airtight containers and reheat gently to maintain texture. This helps keep your butter chicken tasty for later.

FAQs: Frequently Asked Questions About Butter Chicken

Butter Chicken

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🍗 This Butter Chicken Recipe Classic Indian Makhani offers tender, marinated chicken in a rich, creamy tomato sauce bursting with authentic Indian spices.
🍛 Ideal for flavorful, comforting meals, it’s perfect to enjoy with basmati rice or naan for a traditional experience.

• Total Time: 45 minutes active plus marination
• Yield: 4-6 servings

Ingredients

– ½ kg boneless chicken, cut into 1-inch pieces

– ½ to ¾ teaspoon Kashmiri red chili powder or paprika (adjust to taste)

– ¼ to ⅓ teaspoon salt (adjust to taste)

– ¾ to 1 tablespoon lemon juice

– ⅓ cup Greek yogurt or hung curd (thick strained yogurt)

– ¾ tablespoon ginger garlic paste or ½ tablespoon finely grated ginger plus ½ tablespoon finely grated garlic

– ⅛ teaspoon turmeric (optional)

– ¾ to 1 teaspoon garam masala (adjust to taste)

– ½ teaspoon cumin powder (optional)

– 1 teaspoon coriander powder (optional)

– 1 teaspoon kasuri methi (dried fenugreek leaves, optional)

– ¾ to 1 tablespoon oil

– 2 to 3 tablespoons butter or ghee (divided)

– 2-inch cinnamon piece (optional)

– 2 to 4 green cardamoms (optional)

– 2 to 4 cloves (optional)

– 1½ cups sliced onions (optional, helps balance acidity)

– 600 grams fresh tomatoes or 1 cup passata/canned tomato puree or ⅓ cup double concentrate tomato paste

– ¾ tablespoon ginger garlic paste or ½ tablespoon each finely grated ginger and garlic

– 1 to 2 green chilies (optional; deseed and chop)

– 28 whole raw cashews (soaked in hot water) or substitute with ¼ to ⅓ cup heavy cream for nut-free version

– ½ cup water for blending (more if required)

– 1 to 2 teaspoons Kashmiri chili powder (adjust to taste)

– 1 to 1½ teaspoons garam masala (divided, adjust to taste)

– 1 to 1½ teaspoons coriander powder (optional, adjust to taste)

– ½ teaspoon cumin powder (optional, adjust to taste)

– ½ to ¾ teaspoon salt (adjust to taste)

– 1 teaspoon sugar to balance flavors

– ½ tablespoon kasuri methi

– 1½ cups hot water for gravy (cut down to 1 cup if omitting cashews)

– ⅓ cup heavy or whipping cream (divided)

– 2 tablespoons chopped coriander leaves for garnish

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Instructions

1-First Step: Mise en place and marinating Trim and cut ½ kg boneless chicken into 1-inch pieces. In a bowl, combine 1 cup plain yogurt, ¾ tablespoon ginger garlic paste, 1 teaspoon garam masala, ⅛ teaspoon turmeric, 1 teaspoon Kashmiri chili powder, and ¼ to ⅓ teaspoon salt, plus ¾ to 1 tablespoon lemon juice. Add the chicken, mix well, cover, and refrigerate for at least 12 hours for best results. This step ensures the chicken absorbs flavors deeply, making it tender and juicy.

2-Second Step: Brown the protein Heat 2 tablespoons butter or ghee in a pan. Remove the chicken from the marinade and sear it in a single layer over medium heat for 2 minutes per side until browned. Set aside while you prepare the sauce. For vegan options, brown tofu or jackfruit in the same way to get that nice texture.

3-Third Step: Build the sauce base In the same pan, sauté 1½ cups sliced onions until golden, about 7 minutes. Blend 600 grams fresh tomatoes, the onions, and 28 soaked cashews with ½ cup water into a smooth puree. Add this to the pan with spices like 1 to 2 teaspoons Kashmiri chili powder and simmer for 12-15 minutes until thickened. This creates a rich base for your butter chicken.

4-Fourth Step: Simmer with reserved marinade and finish Stir the reserved marinade into the sauce and bring to a simmer. Add the browned chicken and 1½ cups hot water, then cook for 5 to 7 minutes until everything blends. For a nut-free version, use ¼ to ⅓ cup heavy cream instead. Remember to adjust salt and add 1 teaspoon sugar for balance.

5-Fifth Step: Adjust seasoning and texture Taste and add more garam masala if needed. Stir in ⅓ cup cream off the heat for creaminess. If the sauce is too thick, add extra water. Garnish with 2 tablespoons chopped coriander leaves for a fresh finish.

6-Final Step: Rest and serve Let the dish rest for a few minutes before serving with basmati rice or naan. For tips on marinating with yogurt, see yogurt marinating guide, which can enhance your butter chicken prep.

Last Step:

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Notes

🕒 Marination is key for tender, flavorful chicken; use hung curd or Greek yogurt for best results.
🍅 Using fresh onions in sauce balances acidity; optional but recommended.
🥜 Cashews add richness—substitute with cream for a nut-free alternative.

• Author: Brandi Oshea
• Prep Time: 15 minutes
• Marination time: 12 hours
• Cook Time: 30 minutes
• Category: Main Course
• Method: Marinating, Sautéing, Simmering
• Cuisine: Indian
• Diet: Gluten-Free

Nutrition

• Serving Size: 1 serving
• Calories: 385
• Sugar: 7 g
• Sodium: 701 mg
• Fat: 23 g
• Saturated Fat: 10 g
• Carbohydrates: 12 g
• Fiber: 3 g
• Protein: 32 g
• Cholesterol: 119 mg