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Butter Chicken Recipe

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
Cook Time 40 minutes
Total Time 1 hour
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.