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A person's hand adds fresh cilantro leaves as a garnish to a bowl of butter chicken over rice, with a bowl of raita and warm naan bread wrapped in a cloth nearby on a rustic wooden table.

Butter Chicken

Tender yogurt marinated chicken with charred edges simmered in a silky, buttery tomato-cream makhani sauce this butter chicken recipe delivers genuine restaurant flavor at home in 45 minutes with simple pantry spices.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: dinner, Main Course
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb Boneless skinless chicken thighs Cut into 2-inch pieces
FOR THE MARINADE
  • 3/4 cup Full-fat plain yogurt Greek yogurt preferred - not low fat
  • 1 tbsp Fresh lemon juice
  • 4 Garlic Minced
  • 1 tbsp Fresh ginger Grated
  • 1.5 tsp Garam masala
  • 1 tsp Kashmiri chili powder Or paprika + pinch of cayenne
  • 1 tsp Ground cumin
  • 1 tsp Kosher salt
  • 1/2 tsp Turmeric
FOR THE MAKHANI SAUCE
  • 3 tbsp Unsalted butter Divided
  • 1 Medium onion Garlic cloves
  • 5 Garlic cloves Minced
  • 1 tbsp Fresh ginger Grated
  • 1 tbsp Tomato paste Cook until caramelized
  • 1 can Crushed tomatoes 14 oz
  • 1 tsp Garam masala
  • 1 tsp Kashmiri chili powder
  • 1 tsp Ground cumin
  • 1/2 tsp Ground coriander
  • 1/2 tsp Turmeric
  • 1/2 tsp Sugar Balances acidity
  • 1/2 cup Heavy cream Added last - do not boil after adding
  • 1 tsp Kasuri methi Dried fenugreek - crush between palms first
  • 1 tsp Kosher salt Adjust to taste
  • Fresh cilantro For garnish

Equipment

  • 1 Large heavy bottomed skillet For building the sauce
  • 1 Rimmed sheet pan + wire rack For broiling marinated chicken
  • 1 Blender or immersion blender For smooth silky sauce
  • 1 Fine mesh sieve Optional but recommended for restaurant texture
  • 1 Instant-read thermometer Chicken done at 165F

Method
 

  1. Marinate the chicken Combine all marinade ingredients and whisk until smooth. Add chicken pieces and toss to coat completely. Cover and refrigerate for 1 hour minimum - overnight produces the best result. The yogurt lactic acid gently tenderizes the chicken while the spices penetrate the meat deeply.
    Chunks of chicken marinating in a spiced yogurt blend inside a large ceramic bowl, with a wire whisk resting across the top, on a rustic wooden kitchen counter. Small bowls of spices, fresh ginger, garlic cloves, and a potted plant sit nearby against a bright window backdrop.
  2. Broil the chicken Preheat broiler to high. Place marinated chicken on a wire rack set over a rimmed sheet pan. Broil on the highest rack for 8 to 10 minutes turning once, until edges are visibly charred and chicken reaches 165F. The char is essential - it adds smokiness that defines butter chicken. Set aside.
    A baking sheet fitted with a wire rack holds steaming, charred chunks of marinated chicken fresh from the oven, resting on a rustic wooden table alongside spices, garlic, and fresh herbs near a window.
  3. Build the sauce base Melt two tablespoons of butter in a large skillet over medium heat. Add onion if using and cook for 8 minutes until soft and golden. Add garlic and ginger, stir for 60 seconds. Add tomato paste and stir for 2 to 3 minutes until it darkens and caramelizes. This step removes the raw edge from the tomato paste.
    A stainless steel skillet on a rustic wooden counter contains chopped onions, minced ginger and garlic, a pat of butter, and a dollop of tomato paste. Small bowls of spices, a potted plant, and a window are in the background.
  4. Add spices and tomatoes Add garam masala, Kashmiri chili, cumin, coriander, and turmeric. Stir for 30 seconds until fragrant. Add crushed tomatoes and sugar. Stir to combine and simmer uncovered for 12 to 15 minutes until the sauce has visibly darkened and thickened.
    A stainless steel skillet on a stove holds sautéed onions and tomatoes topped with vibrant mounds of colorful ground spices, with a bowl of crushed tomatoes and small spice dishes on a wooden counter by a window.
  5. Blend the sauce Remove from heat. Use an immersion blender to blend until smooth, or carefully transfer to a blender. For restaurant-silky texture, pour through a fine mesh sieve pressing with a spoon to extract all liquid. Return smooth sauce to the pan.
    A person uses a spoon to push a vibrant orange sauce through a fine mesh strainer set over a stainless steel mixing bowl on a rustic wooden counter. Small spice bowls, a potted plant, and a stovetop sit in the background near a window.
  6. Add cream and butter Return pan to medium-low heat. Stir in heavy cream and remaining one tablespoon of butter. Do not boil after adding cream. Simmer gently for 5 minutes. Crush kasuri methi between your palms and stir in. Taste and adjust salt.
    A person sprinkles dried fenugreek leaves over a stainless steel skillet filled with simmering orange butter chicken sauce swirled with heavy cream, sitting on a stovetop next to small bowls and a window.
  7. Add chicken and simmer Add broiled chicken pieces to the makhani sauce. Stir to coat completely. Simmer on low for 5 minutes to allow the chicken to absorb the sauce flavors. The chicken is already cooked - this step is about merging the two components.
    A person uses a serving spoon to stir charred chicken pieces simmering in a rich, bubbling orange butter chicken sauce inside a stainless steel skillet on a stovetop near a window.
  8. Serve Spoon butter chicken over basmati rice or serve with warm naan. Garnish generously with fresh cilantro. Serve immediately with cucumber raita and extra naan for the sauce.
    A person uses a small spoon to garnish a bowl of butter chicken over rice with fresh cilantro, alongside a bowl of raita and warm naan bread on a rustic wooden table.

Notes

  • Full-fat yogurt only: thin or low-fat yogurt does not adhere well for the broiling step.
  • Char on chicken: blackened edges are not burnt - they are the source of the smoky depth that defines butter chicken.
  • Blend the sauce: even an immersion blender produces a noticeably smoother, better result than unblended sauce.
  • Straining optional: pushing blended sauce through a fine mesh sieve achieves restaurant-smooth texture.
  • Cream at low heat: do not boil after adding cream. If sauce splits, remove from heat and whisk in cold water.
  • Kasuri methi essential: crush between palms before adding. This is what makes it taste like restaurant butter chicken.
  • Make ahead: sauce improves overnight. Spices bloom and deepen with time.
  • Storage: airtight container, fridge up to 4 days.
  • Reheat: saucepan over medium-low, stir frequently, do not boil.
  • Freeze: up to 3 months. Sauce freezes better than chicken for texture.