Here's what I need you to know about butter chicken - I spent nearly eighty bucks and eight attempts before I stopped making bland, watery disasters. Had curry that tasted like tomato soup, chicken so dry it was like chewing rubber, and way too much spice that nobody could eat. Three years of winging it until my coworker's mom's Diwali party butter chicken showed me what I was missing. Turns out the secret isn't complicated. Marinate properly, don't skip the kasuri methi, and use actual butter. My butter chicken tastes like it came from a restaurant every single time now.

This butter chicken is the ultimate creamy, rich Indian curry with tender marinated chicken in a buttery tomato sauce that tastes exactly like your favorite restaurant. The secret is kasuri methi (dried fenugreek leaves) and properly blooming your spices in butter these two things transform ordinary chicken curry into authentic, restaurant-style butter chicken that everyone craves.

Jump to Recipe Print Recipe

Why You'll Love This Butter Chicken Recipe

This butter chicken solved my biggest dinner rut - wanting something that feels special and tastes complex without requiring culinary school or three hours of active cooking time.

What Actually Works: This butter chicken recipe creates the most incredible creamy tomato sauce with tender chicken that's been properly marinated. The combination of butter, cream, and spices produces that signature restaurant flavor everyone craves. My husband, who grew up eating his Indian friend's mom's cooking and has high standards, said this was better than most restaurants. Works for impressing guests or just making Tuesday feel less boring.

Why Other Methods Fail: Most butter chicken recipes use too much tomato paste creating a bitter taste, or they skip marinating the chicken so it's flavorless inside. Some don't bloom the spices properly so the curry tastes raw and harsh instead of aromatic. Others use milk instead of cream and wonder why it doesn't taste rich. This authentic butter chicken approach marinates the chicken in yogurt and spices, blooms everything properly, and uses the right ratio of butter to cream.

The thing that changed everything: finally understanding that Indian butter chicken needs kasuri methi (dried fenugreek leaves) - that's the flavor I was missing for years. Also learning to bloom spices in butter before adding liquid instead of just dumping everything in together. Started following actual technique instead of guessing and suddenly my homemade butter chicken went from mediocre to incredible.

Jump to:

Why You'll Love This Butter Chicken Recipe
What You'll Need for Butter Chicken
How to Make Butter Chicken
Top Tip
Ingredient Substitutions & Variations
Storage and Reuse Instructions
What to Serve With Butter Chicken
What I Learned the Hard Way
FAQ
More Recipes You'll Love
Butter Chicken Recipe
Related
Pairing

What You'll Need for Butter Chicken

This best butter chicken recipe uses ingredients you can find at any Indian grocery store or online. Some spices might be new to you but they're worth getting.

Kasuri methi (dried fenugreek leaves) is the secret ingredient that makes butter chicken taste authentic instead of like regular tomato chicken curry. Don't skip it. Boneless chicken thighs stay way more tender than breasts in this creamy butter chicken.

For the Chicken Marinade

Chicken thighs or breasts
Plain yogurt
Lemon juice
Ginger garlic paste
Garam masala
Turmeric
Red chili powder
Salt

For the Butter Chicken Sauce

Butter (actual butter, not oil)
Onions
Ginger garlic paste
Tomato puree or crushed tomatoes
Heavy cream
Garam masala
Kasuri methi (dried fenugreek)
Red chili powder
Salt
Sugar (balances acidity)

For Serving

Naan bread
Basmati rice
Fresh cilantro
Extra cream for drizzling

Exact measurements are in the recipe card.

How to Make Butter Chicken

This Indian butter chicken recipe is about building layers of flavor instead of throwing everything in a pot and hoping it tastes good.

Marinate the chicken properly

Cut chicken into bite-sized pieces
Mix yogurt, lemon juice, ginger garlic paste, garam masala, turmeric, chili powder, and salt
Coat chicken completely in the yogurt marinade
Cover and refrigerate for at least 2 hours, ideally overnight
The yogurt tenderizes the chicken and the spices penetrate deep
This step is what separates restaurant-style butter chicken from boring chicken in sauce

Cook the marinated chicken

Heat a large skillet or grill pan over medium-high heat
Add marinated chicken pieces (you can also bake at 400°F for 20 minutes)
Cook until chicken has char marks and is almost cooked through
Don't fully cook it yet - it'll finish in the sauce
This creates that tandoori chicken flavor even without a tandoor
Set cooked chicken aside while you make the sauce

Make the tomato cream sauce base

Melt butter in a large pot over medium heat - use real butter for authentic butter chicken
Add finely diced onions and cook until soft and golden
Stir in ginger garlic paste and cook for 2 minutes until fragrant
Add garam masala, chili powder, and salt - let spices bloom in the butter for 1 minute
Pour in tomato puree and cook for 10-15 minutes until oil separates from the sauce
This cooking time removes the raw tomato taste that makes curry bitter

Add cream and finish the sauce

Reduce heat to low and stir in heavy cream slowly
Add crushed kasuri methi (rub it between your palms to release oils)
Add a pinch of sugar to balance the acidity
Simmer for 5 minutes until sauce is thick and creamy
Taste and adjust salt - this is your chance to get it perfect
The sauce should coat the back of a spoon and be bright orange-red

Combine chicken with butter chicken sauce

Add the partially cooked chicken pieces to the creamy butter chicken sauce
Stir gently to coat all the chicken
Simmer for 10 minutes until chicken is fully cooked and tender
The chicken will finish cooking and absorb all those flavors
If sauce gets too thick, add a splash of water or cream
Should be rich, creamy, and coat the chicken beautifully

Finish and serve the butter chicken

Drizzle with extra cream in a decorative swirl
Sprinkle fresh chopped cilantro on top
Serve hot with warm naan bread or fluffy basmati rice
Maybe add a small pat of butter on top because why not
Let it sit for 5 minutes before serving so flavors settle

When you've done this right, you'll have tender chicken in the most incredible creamy, buttery, slightly spiced tomato sauce that tastes exactly like your favorite Indian restaurant's butter chicken.

Top Tip

Don't skip the kasuri methi. I'm completely serious. For years I made butter chicken without it because I didn't know what it was or where to get it. The curry tasted fine but something was always missing. Then I finally ordered it online (like five bucks) and everything changed. Kasuri methi gives authentic butter chicken that slightly bitter, earthy, maple-like flavor you taste at restaurants. Without it, you just have chicken in tomato cream sauce.

Also, bloom your spices in the butter before adding wet ingredients. Heat releases essential oils in spices. If you dump garam masala into cold sauce, it tastes raw and harsh. Let it sizzle in hot butter for 30 seconds and suddenly it's aromatic and complex. That's the difference between homemade butter chicken that tastes restaurant-quality and curry that tastes like you tried.

Ingredient Substitutions & Variations

Real life happens. No yogurt for the marinade? Use buttermilk or even sour cream thinned with water. Can't find kasuri methi? The curry won't taste quite authentic but you can add a tiny pinch of maple syrup for that subtle sweetness. No heavy cream? Coconut milk works for butter chicken without cream, though the flavor will be different.

Butter Chicken Without Cream

Use full-fat coconut milk instead of heavy cream. It's different but still creamy and delicious. Some people use cashew cream (soaked cashews blended with water) for a dairy-free version.

Mild Indian Curry Version

Cut the chili powder in half or skip it entirely. Butter chicken is already pretty mild as far as Indian curries go. Add extra cream to make it even milder.

Quick 30-Minute Butter Chicken

Skip marinating and use rotisserie chicken. Just make the sauce and add shredded chicken at the end. Heat through for 5 minutes. Not as good as properly marinated chicken but works in a pinch.

Butter Chicken with Coconut Milk

Replace heavy cream with full-fat coconut milk for a dairy-free version. Add a bit more butter to compensate for the lighter texture.

Storage and Reuse Instructions

This easy butter chicken recipe keeps beautifully in the fridge for 4-5 days. The flavors actually improve after a day as everything melds together. Store in an airtight container and reheat gently on the stove or in the microwave.

Cooked Butter Chicken: Store in the fridge for 4-5 days. Reheat in a pot over low heat, adding a splash of cream if it's too thick. Microwave works but stir halfway through.

Marinated Chicken: If you've marinated but not cooked, use within 24 hours. The yogurt will start breaking down the chicken if it sits too long.

Freezes incredibly well for up to 3 months. Cool completely, portion into containers, and freeze. Thaw overnight in the fridge and reheat gently. The cream might separate slightly but stirring fixes it.

Leftover butter chicken is amazing over rice the next day, stuffed in naan for a wrap, or even tossed with pasta if you're feeling creative.

What to Serve With Butter Chicken

Traditional pairing is naan bread and basmati rice. The naan is perfect for scooping up all that creamy sauce. Basmati rice soaks it up beautifully.

Classic Sides: Garlic naan, plain naan, or roti. Fluffy basmati rice (cook it with butter and a bay leaf). Jeera rice (cumin rice) adds extra flavor.

Fresh Additions: Simple cucumber salad with lemon and salt cuts through the richness. Raita (yogurt with cucumber and spices) cools things down. Pickled onions add tang.

Complete Meal: Start with samosas or pakoras. Serve the butter chicken with naan and rice. Add a side of palak paneer or dal. Mango lassi to drink.

This Indian curry recipe is rich and creamy, so you want some freshness to balance it out.

What I Learned the Hard Way

Three years ago, I couldn't make butter chicken without creating something that tasted like spiced tomato soup with dry chicken floating in it.

The absolute worst was when I volunteered to make dinner for my coworker's family after she had surgery. Sixth attempt at butter chicken overall. Thought I had it figured out. So wrong. Didn't marinate the chicken because I "didn't have time." Used milk instead of cream to "keep it lighter." Skipped the kasuri methi because I didn't have it and thought it didn't matter. The result was pale, thin curry with rubbery chicken that tasted like absolutely nothing. Her husband politely ate one serving. Her kids asked for cereal. I was completely embarrassed.

Spent the next week researching what makes authentic butter chicken actually work. Found out marinating isn't optional - it's essential for tender, flavorful chicken. That you need actual heavy cream for that restaurant richness. That kasuri methi is the ingredient that makes butter chicken taste like butter chicken instead of random tomato chicken.

Started making test batches every other weekend. Learned to bloom spices properly in hot butter. Figured out that cooking the tomato puree until oil separates removes that raw, bitter taste. Started using actual measurements instead of just dumping spices randomly.

Now I make this butter chicken monthly and people actually request it. That same coworker asks me to bring it to potlucks. The gap between disaster and success was just following proper technique and not skipping the important ingredients.

FAQ

What are the ingredients of butter chicken?

The main ingredients in butter chicken are marinated chicken (usually chicken tikka), butter, tomatoes, heavy cream, onions, ginger garlic paste, garam masala, and kasuri methi (dried fenugreek leaves). The chicken marinates in yogurt marinade with spices before cooking. The sauce combines butter, tomato puree, cream, and aromatic spices to create that signature creamy, slightly sweet, mildly spiced flavor. Kasuri methi is essential for authentic taste - it's what makes butter chicken taste different from regular tomato cream sauce curries. You serve this Indian butter chicken with naan or basmati rice side dishes.

What's the secret to really flavorful butter chicken?

The secret to flavorful restaurant-style butter chicken is three things: properly marinating the chicken in yogurt marinade with spices for at least 2 hours, using kasuri methi (dried fenugreek leaves) which gives that authentic restaurant flavor, and blooming your butter and spices in hot butter before adding liquid ingredients. Marinating tenderizes the chicken and lets spices penetrate deep. Kasuri methi adds that slightly sweet, earthy flavor you taste at Indian restaurants that's impossible to replicate with other ingredients. Blooming spices in hot butter releases essential oils making them aromatic instead of raw-tasting. Also cook your tomato sauce long enough until oil separates - this removes bitterness from the tomato cream sauce.

How spicy is butter chicken?

Butter chicken is one of the mildest Indian curry options - it's creamy, slightly sweet, and only gently spiced. Most butter chicken recipe versions use minimal red chili powder, and the heavy cream or fresh cream and butter balance any heat. Kids usually love it. If you're sensitive to spice, you can reduce or skip the chili powder entirely and it still tastes amazing. The main flavors come from garam masala (which is aromatic but not spicy), tomatoes, butter, and cream. You can always make butter chicken spicier by adding more chili powder or fresh green chilies, but the traditional authentic butter chicken version is designed to be mild and creamy.

What are common mistakes when making butter chicken?

Common mistakes when making homemade butter chicken include not marinating the chicken (creates dry, flavorless tandoori chicken pieces), using milk instead of heavy cream or fresh cream (makes thin, less rich sauce), skipping kasuri methi (loses that authentic flavor), not cooking the tomato cream sauce long enough (creates bitter, raw-tasting Indian curry recipe), and adding butter and spices to cold oil instead of blooming them in hot butter (spices taste harsh instead of aromatic). Another mistake is overcooking the chicken which makes it rubbery. Add partially cooked chicken tikka to the sauce and let it finish cooking gently. Also, using too much chili powder thinking creamy butter chicken should be spicy when it's traditionally a mild Indian curry.

More Recipes You'll Love

Once you've mastered this butter chicken, you'll want more easy international flavors. My Sheet Pan Chicken Pitas with Herby Ranch brings those Mediterranean vibes with juicy marinated chicken and creamy herb sauce. When you're craving something completely different but equally indulgent, my Crack Burgers Recipe delivers juicy beef patties loaded with cream cheese and ranch that are ridiculously addictive. And for another creative handheld dinner, my Big Mac Wraps Recipe gives you all those iconic burger flavors in an easy wrap format!

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Easy Butter Chicken Recipe:

Easy Butter Chicken Recipe

Why You'll Love This Butter Chicken Recipe