Welcome to the last Creamy Butter Chicken recipe you’ll ever need. Forget takeout; this guide will help you create a stunningly delicious, rich, and velvety murgh makhani right in your own kitchen. This dish strikes the perfect balance between tangy tomatoes, aromatic spices, and luscious cream, creating a flavor that’s both complex and comforting.
We’ve designed this recipe for the enthusiastic home cook who wants to achieve that authentic, restaurant-quality taste without unnecessary complexity. Get ready to impress yourself, your family, and your friends.
What Makes This Creamy Butter Chicken Special?
The secret to an unforgettable butter chicken lies in the details. It’s not just about simmering chicken in a tomato sauce. It’s about a two-part cooking process: marinating and grilling the chicken (for that signature smoky flavor), and then simmering it in a meticulously prepared, silky-smooth makhani sauce. This recipe nails both, ensuring a result that’s deeply flavorful and authentically delicious.
Key Ingredients for Success
While the list might seem long, many of these are staple spices that are key to building the deep, aromatic flavor profile. The magic is in the combination.
For the Chicken Marinade:
- Chicken: Boneless, skinless chicken thighs are best for their flavor and tenderness, but breasts work too.
- Yogurt: Full-fat plain yogurt is the base of our marinade, tenderizing the chicken beautifully.
- Aromatics: Fresh ginger and garlic are non-negotiable for that authentic punch.
- Spices: Garam masala, turmeric, Kashmiri red chili powder (for color, not intense heat), and salt.
For the Makhani (Butter) Sauce:
- Tomatoes: Use high-quality crushed tomatoes or tomato puree for a smooth, vibrant base.
- Butter & Cream: The heart of the dish! Use unsalted butter and heavy cream for the richest flavor and texture.
- Cashews: Raw cashews, blended into the sauce, are the secret to its incredible creaminess and body.
- Spices: More garam masala and Kashmiri chili powder, plus ground coriander and cumin.
- Fenugreek Leaves (Kasuri Methi): This is the signature aroma of butter chicken. Don’t skip it!
How to Make Creamy Butter Chicken: A Step-by-Step Guide
We’ll break this down into two main phases: preparing the chicken and crafting the sauce. Follow these steps closely for perfect results every time.
Step 1: Marinate the Chicken
First, cut the chicken thighs into bite-sized, 1.5-inch pieces. In a large bowl, combine the chicken pieces with the yogurt, minced garlic, grated ginger, garam masala, turmeric, Kashmiri chili powder, and salt. Mix thoroughly until every piece of chicken is coated. Cover the bowl and let it marinate in the refrigerator for at least 1 hour, or up to 8 hours for maximum flavor infusion.
Step 2: Cook the Chicken
You can cook the chicken on the stovetop or grill it for a more traditional smoky flavor. To pan-sear, heat a tablespoon of oil in a large skillet over medium-high heat. Cook the chicken in batches, ensuring not to crowd the pan, until it’s golden brown and cooked through. Set the cooked chicken aside.
Step 3: Create the Silky Makhani Sauce
In the same skillet, melt the butter over medium heat. Add the remaining garlic and ginger, and sauté for about a minute until fragrant. Stir in the ground coriander, cumin, and Kashmiri chili powder, cooking for another 30 seconds. Pour in the crushed tomatoes and add the raw cashews. Bring the mixture to a simmer, then reduce the heat, cover, and let it cook for 15-20 minutes, allowing the flavors to meld.
Step 4: Blend for Creaminess
Carefully transfer the hot tomato mixture to a high-speed blender. Blend until it’s completely smooth and velvety. This step is crucial for achieving that signature restaurant-style texture. Return the blended sauce to the skillet over low heat.
Step 5: Combine and Finish
Stir the heavy cream into the sauce. Add the cooked chicken back into the skillet. Crush the dried fenugreek leaves between your palms to release their aroma and sprinkle them into the sauce, along with the garam masala. Simmer gently for 5 more minutes, allowing the chicken to absorb the flavors of the sauce. Taste and adjust salt if needed.
Pro Tips for the Best Butter Chicken
- Don’t Rush the Marinade: Giving the chicken at least an hour to marinate is key to tender, flavorful meat.
- Toast Your Spices: Briefly cooking the ground spices in the butter (a process called “blooming”) deepens their flavor significantly.
- Balance the Flavors: If your tomatoes are very acidic, a pinch of sugar can help balance the sauce.
- For a smokier flavor (Dhungar method): Place a small steel bowl in the center of the pot with the finished curry. Add a piece of hot charcoal to the bowl, drizzle a bit of ghee or oil on it, and as soon as it starts smoking, cover the pot with a tight lid for 2-3 minutes. Remove the bowl before serving.
What to Serve with Your Masterpiece
This Creamy Butter Chicken pairs perfectly with classic Indian sides. Serve it hot with fluffy basmati rice or warm naan bread to soak up every last bit of the delicious sauce. For a complete meal, consider adding a simple cucumber salad (raita) or some steamed green beans. If you enjoy fusion flavors, you might even try it with some creamy mashed potatoes. For a different but equally comforting curry experience, check out our Thai Chicken Coconut Curry.
Storage and Reheating Instructions
Butter chicken tastes even better the next day! Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of water or cream if the sauce has thickened too much. Avoid microwaving, as it can make the chicken tough.
Yes, for a lighter version you can substitute heavy cream with full-fat coconut milk or evaporated milk. You can also use a cashew cream (made from soaking and blending extra cashews with water) for a dairy-free alternative, though the flavor will be slightly different.
Authentic butter chicken is not meant to be overly spicy. It has a balanced flavor profile that is mildly spiced, slightly sweet, and tangy from the tomatoes. The creaminess from the cashews and cream mellows any heat.
The vibrant orange color comes primarily from the tomatoes and the use of Kashmiri red chili powder. This specific chili powder is known for imparting a brilliant red hue without adding excessive heat, which is perfect for this dish.
The most important secret ingredient is dried fenugreek leaves, known as Kasuri Methi. Crushing them before adding them to the sauce releases their unique, aromatic flavor which is signature to authentic butter chicken.
While similar, the key difference is in the sauce. Butter chicken (Murgh Makhani) has a milder, creamier, and sweeter sauce with a tomato and butter base. Chicken Tikka Masala has a more complex and robust tomato and onion-based sauce with a spicier flavor profile.
Yes, for a lighter version you can substitute heavy cream with full-fat coconut milk or evaporated milk. You can also use a cashew cream (made from soaking and blending extra cashews with water) for a dairy-free alternative, though the flavor will be slightly different.
Authentic butter chicken is not meant to be overly spicy. It has a balanced flavor profile that is mildly spiced, slightly sweet, and tangy from the tomatoes. The creaminess from the cashews and cream mellows any heat.
The vibrant orange color comes primarily from the tomatoes and the use of Kashmiri red chili powder. This specific chili powder is known for imparting a brilliant red hue without adding excessive heat, which is perfect for this dish.
The most important secret ingredient is dried fenugreek leaves, known as Kasuri Methi. Crushing them before adding them to the sauce releases their unique, aromatic flavor which is signature to authentic butter chicken.
While similar, the key difference is in the sauce. Butter chicken (Murgh Makhani) has a milder, creamier, and sweeter sauce with a tomato and butter base. Chicken Tikka Masala has a more complex and robust tomato and onion-based sauce with a spicier flavor profile.
Your New Favorite Dinner
This Creamy Butter Chicken recipe is more than just a meal; it’s an experience. The rich, aromatic sauce and tender chicken are pure comfort in a bowl. We hope you love making it as much as you’ll love eating it. If you try this recipe, please leave a comment below or share a picture on Pinterest!
Creamy Butter Chicken: The Ultimate Restaurant-Style Recipe
This Creamy Butter Chicken recipe delivers authentic, restaurant-quality results at home. Learn how to make a rich, velvety, and aromatic murgh makhani with tender chicken that's better and healthier than takeout.
Ingredients
Equipment
Instructions
- In a large bowl, combine chicken pieces with yogurt, 1.5 tbsp garlic, 1 tbsp ginger, 2 tsp garam masala, turmeric, 1 tsp Kashmiri chili powder, and salt. Mix well, cover, and refrigerate for at least 1 hour.
- Heat oil in a large skillet over medium-high heat. Cook the marinated chicken in batches until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, melt the butter over medium heat. Sauté the remaining garlic and ginger for 1 minute. Stir in the ground coriander, cumin, and 1 tsp Kashmiri chili powder and cook for 30 seconds more.
- Pour in the crushed tomatoes and add the raw cashews. Bring to a simmer, then reduce heat, cover, and cook for 15-20 minutes.
- Carefully transfer the tomato mixture to a high-speed blender and blend until completely smooth. Return the sauce to the skillet over low heat.
- Stir the heavy cream into the sauce. Add the cooked chicken. Crush the dried fenugreek leaves between your palms and add them to the sauce along with the final 1 tsp of garam masala. Simmer for 5 minutes. Serve hot.
Notes
Tip 1: For a richer flavor, marinate the chicken overnight.
Tip 2: Ensure you blend the sauce thoroughly to get that signature silky-smooth, creamy texture.
Tip 3: Don't overheat the sauce after adding the cream, as it can cause it to split. A gentle simmer is all that's needed.
Creamy Butter Chicken: The Ultimate Restaurant-Style Recipe
Ingredients
Equipment
Instructions
- In a large bowl, combine chicken pieces with yogurt, 1.5 tbsp garlic, 1 tbsp ginger, 2 tsp garam masala, turmeric, 1 tsp Kashmiri chili powder, and salt. Mix well, cover, and refrigerate for at least 1 hour.
- Heat oil in a large skillet over medium-high heat. Cook the marinated chicken in batches until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, melt the butter over medium heat. Sauté the remaining garlic and ginger for 1 minute. Stir in the ground coriander, cumin, and 1 tsp Kashmiri chili powder and cook for 30 seconds more.
- Pour in the crushed tomatoes and add the raw cashews. Bring to a simmer, then reduce heat, cover, and cook for 15-20 minutes.
- Carefully transfer the tomato mixture to a high-speed blender and blend until completely smooth. Return the sauce to the skillet over low heat.
- Stir the heavy cream into the sauce. Add the cooked chicken. Crush the dried fenugreek leaves between your palms and add them to the sauce along with the final 1 tsp of garam masala. Simmer for 5 minutes. Serve hot.
Notes
Tip 2: Ensure you blend the sauce thoroughly to get that signature silky-smooth, creamy texture.
Tip 3: Don't overheat the sauce after adding the cream, as it can cause it to split. A gentle simmer is all that's needed.
