Butter Chicken Recipe Authentic Indian Makhani

By:

Rebecca Lynn

Published:

March 18, 2026

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Why You’ll Love This Butter Chicken

Butter Chicken is a popular Indian dish that brings comfort and excitement to any meal with its marinated and grilled chicken simmered in a creamy tomato sauce. This recipe serves 4 people and combines simple steps with rich flavors, making it perfect for home cooks. You’ll appreciate how it balances ease of preparation, health benefits, and versatility in one dish.

Ease of preparation: This Butter Chicken recipe is straightforward, with only 45 minutes of active cooking time after a simple marination process. The two-stage marination helps tenderize the chicken effortlessly, allowing even beginners to achieve great results without fancy equipment just grill, pan-fry, or bake. This simplicity means you can whip up a delicious meal on busy nights while still enjoying authentic tastes from Indian cuisine.
Health benefits: Each serving offers about 385 calories, packed with 32g of protein and essential nutrients like vitamins A and C, calcium, iron, and potassium. Made with fresh ingredients such as tomatoes and chicken, this dish supports a balanced diet for busy parents and diet-conscious individuals. For more on the health perks of chicken, check out this health benefits of chicken resource.
Versatility: Whether you’re a student or a working professional, this Butter Chicken adapts to different dietary needs, like making it nut-free or adjusting spices for kids. It pairs well with options like basmati rice, naan, lentils, or vegetable curries, fitting various meals from quick lunches to family dinners. This flexibility makes it a go-to choice for food enthusiasts exploring new flavors.
Distinctive flavor: The creamy tomato sauce, enhanced by spices like garam masala and kasuri methi, creates a mildly spiced, aromatic profile that’s hard to resist. Kashmiri red chili powder adds a vibrant color and gentle heat, while ingredients like butter and cream give it that signature silkiness. For those who love experimenting, it’s easy to customize without losing the authentic essence of this classic Indian favorite.

With its blend of simplicity and rich taste, Butter Chicken stands out as a satisfying option that appeals to a wide audience. The recipe’s nutritional profile, including low carbs at 12g per serving, fits well into diets focused on protein and fiber. This makes it especially enjoyable for travelers and newlyweds looking for comforting, homemade meals.

Jump to:

Why You’ll Love This Butter Chicken
Essential Ingredients for Butter Chicken
Main Ingredients
Special Dietary Options
How to Prepare the Perfect Butter Chicken: Step-by-Step Guide
First Step: Prepare the Chicken for Marination
Second Step: Complete the Marination
Third Step: Cook the Chicken
Fourth Step: Make the Cashew Paste
Fifth Step: Prepare the Sauce Base
Sixth Step: Simmer the Sauce
Seventh Step: Combine and Finish
Final Step: Serve and Enjoy
Dietary Substitutions to Customize Your Butter Chicken
Protein and Main Component Alternatives
Vegetable, Sauce, and Seasoning Modifications
Mastering Butter Chicken: Advanced Tips and Variations
Pro Cooking Techniques
Flavor Variations
Presentation Tips
Make-Ahead Options
How to Store Butter Chicken: Best Practices
FAQs: Frequently Asked Questions About Butter Chicken
What’s the difference between butter chicken and chicken tikka masala?
Can I use regular yogurt instead of Greek yogurt for butter chicken marinade?
What can I substitute for Kashmiri red chili powder in butter chicken?
How do I marinate chicken for butter chicken the right way?
How can I make butter chicken nut-free?
Butter Chicken
Ingredients
Instructions
Last Step:
Notes
Nutrition
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Essential Ingredients for Butter Chicken

Gathering the right ingredients is key to creating an authentic Butter Chicken. This section lists everything you need for 4 servings, based on the provided details. Each item includes precise measurements and a brief explanation of its role to help you understand its purpose.

Main Ingredients

600g boneless chicken thighs or breasts (cubed) – Provides the main protein, ensuring tender and juicy results after marination and cooking.
½ cup thick yogurt or Greek yogurt (for marinade) – Helps tenderize the chicken and adds creaminess; use strained yogurt to avoid excess moisture.
½ cup thick yogurt or Greek yogurt (for sauce) – Enhances the sauce’s velvety texture and balances the spices.
1 tbsp ginger-garlic paste (for marinade) – Infuses bold, aromatic flavors that form the base of the marinade.
1 tsp ginger-garlic paste (for sauce) – Adds depth to the sauce, complementing the other spices.
1 tsp Kashmiri red chili powder (for marinade) – Delivers mild heat and a vibrant red color to the chicken.
½ tsp Kashmiri red chili powder (for sauce) – Boosts the sauce’s color and subtle spiciness without overwhelming the dish.
1 tsp garam masala (for marinade) – A warming spice blend that adds complexity and authentic Indian aroma.
½ tsp garam masala (for sauce) – Finishes the sauce with layered flavors for a well-rounded taste.
½ tsp turmeric powder (for marinade) – Offers anti-inflammatory benefits and a golden hue to the chicken.
1 tsp coriander powder (for marinade) – Provides earthy notes that enhance the overall spice profile.
1 tsp cumin powder (for marinade) – Adds a nutty, warm flavor that pairs perfectly with the other spices.
1 tsp kasuri methi (dried fenugreek leaves, for marinade) – Imparts an authentic, herbaceous aroma that elevates the dish.
1 tsp kasuri methi (dried fenugreek leaves, for sauce) – Brings a final touch of fragrance to the creamy sauce.
1 tsp lemon juice (for first marinade) – Helps to tenderize the chicken and add a hint of acidity.
1 tsp salt (for first marinade) – Seasons the chicken base for even flavor distribution.
Salt (to taste) – Allows for final adjustments in both marinade and sauce for perfect seasoning.
1 tbsp oil (for marinade) – Aids in browning the chicken and locks in moisture during cooking.
500g fresh ripe tomatoes or 1½ cups passata/tomato puree – Forms the base of the sauce, providing acidity and freshness.
¼ cup cashews (soaked and blended, or substitute with heavy cream for nut-free) – Creates a creamy texture in the sauce; essential for richness.
3 tbsp butter or ghee (divided) – Adds the signature buttery richness and helps sauté ingredients.
1 medium onion (sliced, optional) – Balances acidity in the sauce if included, adding sweetness.
2 green chilies (slit, optional) – Introduces extra heat and flavor, adjustable based on preference.
1 cinnamon stick (whole spices) – Infuses warm, woody notes into the sauce.
2 cloves (whole spices) – Contributes a pungent, aromatic element to the spice mix.
4 green cardamoms (whole spices) – Adds a sweet, floral hint to enhance the sauce’s complexity.
1 bay leaf (whole spices) – Provides a subtle, earthy background flavor during simmering.
½ cup heavy cream – Makes the sauce luxuriously creamy and smooth.
1 tsp sugar (optional, to balance acidity) – Helps mellow out the tomato’s tartness if needed.
2 tbsp fresh coriander leaves (chopped, for garnish) – Adds a fresh, vibrant finish to the dish.
½-1 cup hot water – Used to adjust the sauce consistency during simmering.

Special Dietary Options

Vegan: Substitute chicken with firm tofu or chickpeas, and use coconut milk instead of heavy cream and yogurt.
Gluten-free: This recipe is naturally gluten-free, but double-check that your garam masala and other spices are certified gluten-free.
Low-calorie: Opt for low-fat yogurt and reduce butter to 2 tbsp, cutting calories to around 300 per serving while keeping flavors intact.

Ingredient Category	Quantity	Purpose
Proteins	600g chicken	Main component for satiety
Spices	Various as listed	Flavor enhancement

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

Follow this detailed guide to make Butter Chicken that’s full of authentic flavor. We’ll cover the entire process, from marination to serving, with tips for adaptation. Start by preparing your ingredients for smooth cooking.

First Step: Prepare the Chicken for Marination

Begin by rubbing 600g cubed boneless chicken thighs or breasts with 1 tsp lemon juice, 1 tsp Kashmiri red chili powder, and 1 tsp salt. Let it sit for 30 minutes at room temperature to start the tenderizing process. This step ensures the chicken absorbs flavors deeply, making it juicy and flavorful.

Second Step: Complete the Marination

Mix in ½ cup thick yogurt, 1 tbsp ginger-garlic paste, 1 tsp garam masala, 1 tsp coriander powder, 1 tsp cumin powder, ½ tsp turmeric, 1 tsp Kashmiri chili powder, 1 tsp kasuri methi, 1 tbsp oil, and salt to taste with the chicken. Coat everything well and refrigerate for at least 12 hours, or up to 48 hours for best results. If you’re short on time, 12 hours still yields great tenderness. For dietary adaptations, use a vegan substitute like tofu here.

Third Step: Cook the Chicken

Grill, pan-fry, or bake the marinated chicken at 200°C (400°F) for 10-12 minutes until it reaches an internal temperature of 75°C (165°F). Aim for a slight char for that authentic taste, but don’t overcook to keep it moist. This method works for various preferences, like baking for busy parents or grilling for food enthusiasts. Once done, set aside the cooked chicken.

Fourth Step: Make the Cashew Paste

Soak ¼ cup cashews in ½ cup hot water for about 15 minutes, then blend into a smooth paste. If you’re making it nut-free, substitute with ¼ cup heavy cream instead. This paste adds creaminess to the sauce, and for low-calorie options, you can reduce the amount slightly.

Fifth Step: Prepare the Sauce Base

Sauté 1 sliced onion (if using) in 1 tbsp butter until golden, then blend it with 500g boiled tomatoes to make a smooth puree, about 2 cups. In a pan, heat 2 tbsp butter and add 1 cinnamon stick, 2 cloves, 4 green cardamoms, and 1 bay leaf, along with 1 tsp ginger-garlic paste and 2 green chilies. Stir in the ground spices off the heat to avoid burning.

Sixth Step: Simmer the Sauce

Add the tomato puree, cashew paste, and ½-1 cup hot water to the pan, then simmer for 10-15 minutes until the sauce thickens. This step builds the rich base, and you can adjust water for thinner consistency if needed. For seniors or kids, reduce spices here to tone down the heat.

Seventh Step: Combine and Finish

Add the cooked chicken to the sauce and simmer for 5-7 minutes to let flavors meld. Finish by stirring in ½ cup heavy cream, 1 tsp kasuri methi, ½ tsp garam masala, 1 tsp sugar if desired, salt to taste, and 1 tbsp butter. Garnish with 2 tbsp chopped coriander leaves. For advanced tips, try our yogurt cake recipe for complementary sides using similar ingredients.

Final Step: Serve and Enjoy

Serve your Butter Chicken hot with basmati rice, naan, or lentils for a complete meal. This totals about 45 minutes of active time plus marination, serving 4 with around 385 calories per portion. It’s versatile for parties or quiet dinners, and you can adapt it for different tastes right at the end.

Dietary Substitutions to Customize Your Butter Chicken

Protein and Main Component Alternatives

To make this recipe adaptable, swap the chicken for paneer or tofu for vegetarians, ensuring it still marinates well. If chicken is unavailable, use shrimp for a seafood twist, keeping the cooking time similar. These changes help cater to dietary restrictions while maintaining the dish’s core flavors.

Vegetable, Sauce, and Seasoning Modifications

For vegetable options, add bell peppers or spinach to the sauce for extra nutrients, especially for diet-conscious individuals. Use coconut milk instead of heavy cream for a dairy-free version, and adjust seasonings like reducing Kashmiri chili for milder tastes. These tweaks make Butter Chicken suitable for various seasons and preferences, like using fresh tomatoes in summer.

Mastering Butter Chicken: Advanced Tips and Variations

Pro Cooking Techniques

Use thick strained yogurt to prevent watery chicken and ensure even cooking. For better results, opt for quality garam masala and Kashmiri chili to balance color and heat. Prepare the sauce ahead and add fresh grilled chicken when reheating for convenience.

Flavor Variations

Experiment with different seasoning combinations, like adding more cumin for a smokier taste. Balance acidity with onions or sugar as needed, and for kids, adjust spices to keep it mild. Try pairing it with basmati rice for an authentic touch.

Presentation Tips

Plate the dish with fresh coriander and a side of naan for visual appeal. Garnish creatively to make it stand out at gatherings, enhancing the overall experience for party hosts.

Make-Ahead Options

Marinate the chicken up to 48 hours in advance for busy schedules. For more ideas on prepping, check our banana bread recipe for simple make-ahead strategies.

How to Store Butter Chicken: Best Practices

Proper storage keeps Butter Chicken fresh and tasty. For short-term needs, refrigerate leftovers in an airtight container for up to 3 days. Freezing works well for long-term, so portion it into freezer bags for up to 2 months. Reheat gently on the stove with a splash of water to maintain the creamy texture, and always check for safety.

Meal prep considerations include making extra sauce for quick meals, which helps working professionals save time. For more on ingredients like turmeric, visit this turmeric benefits guide.

FAQs: Frequently Asked Questions About Butter Chicken

What’s the difference between butter chicken and chicken tikka masala?

Butter chicken, also known as murgh makhani, originated in Delhi as a way to use leftover tandoori chicken in a rich, buttery tomato gravy. It’s mildly spiced, creamy, and traditionally made without onions, relying on butter, tomatoes, and cream for its smooth texture. Chicken tikka masala, popular in the UK, is spicier with bold garam masala flavors, often includes onions, bell peppers, and is cooked in oil rather than butter. The gravy in tikka masala is thicker and tangier due to yogurt marinade charring. Both use marinated chicken, but butter chicken emphasizes mild sweetness and silkiness (about 400-500 calories per serving), while tikka masala packs more heat (500-600 calories). Try both to see the contrast—perfect for Indian takeout nights.

Can I use regular yogurt instead of Greek yogurt for butter chicken marinade?

Stick to thick yogurt like Greek or hung curd for the best butter chicken marinade. Regular plain yogurt has more whey, which releases excess moisture during cooking, steaming the chicken instead of charring it and diluting flavors into a watery, bland gravy. To make hung curd at home, hang regular yogurt in a cheesecloth over a bowl for 4-6 hours in the fridge until it thickens. This traps moisture and clings to the chicken for tender, flavorful results after 12-48 hours of marinating. Greek yogurt works straight from the tub—use 1 cup for 1.5 lbs chicken. Pro tip: Pat chicken dry before marinating to avoid sogginess. This simple swap keeps your homemade butter chicken restaurant-quality.

What can I substitute for Kashmiri red chili powder in butter chicken?

Kashmiri red chili powder gives butter chicken its vibrant red color and mild heat without overpowering spice. For a close substitute, use Byadgi chili powder from Indian stores, or mix equal parts smoked paprika (for color and smokiness) and cayenne pepper (for heat)—start with 1 tsp per recipe and adjust. Avoid regular chili powder, as it’s too hot and lacks the fruity notes. Test in a small batch: blend ½ tsp each paprika and cayenne for 1 tsp Kashmiri equivalent. This keeps the signature orange-red hue and balances the creamy tomato base. Always add chili to the first marinade step with salt and lemon for even flavor distribution. Your butter chicken will still shine with authentic taste.

How do I marinate chicken for butter chicken the right way?

For tender, juicy butter chicken, marinate in two stages. First, rub 1.5 lbs boneless chicken thighs with 1 tbsp lemon juice, 1 tsp Kashmiri chili powder, and 1 tsp salt—let sit 30 minutes at room temp. Then mix in 1 cup thick yogurt, 1 tbsp ginger-garlic paste, 1 tsp each garam masala and coriander powder, ½ tsp turmeric, and 1 tbsp oil. Coat chicken thoroughly and refrigerate 12-48 hours (longer is better for breakdown of proteins). Use thighs over breasts for moisture. Before cooking, wipe off excess marinade to prevent steaming. Grill, pan-fry, or oven-bake at 450°F for 15-20 mins until charred. This method yields the smoky tandoori edge essential to butter chicken’s flavor.

How can I make butter chicken nut-free?

Traditional butter chicken uses cashews for creaminess in the gravy—omit them by replacing with ¼ to ⅓ cup heavy cream or full-fat coconut milk. Blend 1 cup cooked tomatoes, ½ cup cream, 4 tbsp butter, and ½ cup water (reduce from 1 cup) for a smooth sauce. Sauté ginger-garlic, spices, and tomatoes first, then simmer cream in at the end to avoid curdling. Taste and add 1 tsp sugar or honey for balance. This nut-free version serves 4, clocks in at 350-400 calories per portion, and maintains the velvety texture. For dairy-free, use coconut milk fully. Store leftovers in the fridge up to 2 days or freeze 2 months—reheat gently with a splash of water. Ideal for allergies without sacrificing taste.