This BUTTER CHICKEN recipe is rich, creamy, and packed with bold flavors, making it the ultimate comfort food. Tender pieces of marinated chicken are simmered in a velvety tomato-cashew gravy with warm spices and a hint of heat. It’s a dish that feels indulgent yet approachable, perfect for recreating your favorite restaurant experience at home!
Butter Chicken is one of those iconic dishes that everyone seems to know and love. Its rich, creamy tomato-based gravy and tender, flavorful chicken make it a favorite on any table. Growing up, my wife and I both adored Butter Chicken, but it wasn’t something we had often. For us, it was reserved for special occasions—restaurant dinners with family or big celebrations like weddings. It always felt like a treat, and the warm, aromatic spices instantly made any meal feel extra special.
As we got older and started cooking more at home, we realized we didn’t have to wait for a special event to enjoy this dish. While Butter Chicken may seem intimidating to make, it’s surprisingly approachable once you break it down. We experimented with different recipes and techniques until we landed on this version, which perfectly captures the flavors we grew up loving while being easy enough to make in our own kitchen.
What makes this recipe special is the balance of flavors. The chicken is marinated with aromatic spices and cooked until tender, while the gravy is rich and creamy with just the right amount of heat. Whether served with basmati rice or warm naan, it’s one of those meals that feels indulgent but is comforting at the same time.
Making Butter Chicken at home has become a regular part of our cooking routine, and it’s always a hit when we serve it to friends and family. If you’ve only ever had Butter Chicken at a restaurant, I can’t recommend trying this recipe enough. It’s easier than you’d think and just as satisfying as the version you remember from special occasions. Give it a try—you might just find yourself making it again and again!
IN THIS RECIPE...
What do I need to make this recipe?
- CHICKEN: We usually use chicken breast but chicken thighs work equally well!
- GHEE & BUTTER: Butter Chicken wouldn’t be Butter Chicken without its signature richness, and both ghee and butter play a big role here. Ghee, a type of clarified butter, is used to sauté the chicken and vegetables, adding a deep, nutty flavor. The butter, stirred in at the end, gives the gravy its silky, luxurious texture. If you don’t have ghee, you can use a neutral oil like vegetable or sunflower oil, but the flavor won’t be quite as rich.
- TOMATOES & CASHEWS: The heart of the gravy is a blend of tomatoes and cashews. Roma tomatoes are ideal because they’re naturally sweet and not too watery, which helps create a thick, flavorful base. The cashews add a creamy texture and subtle nuttiness. If you don’t have cashews, you can substitute with almonds or even use a few tablespoons of plain yogurt.
- KASHMIRI CHILI POWDER: This vibrant spice is a staple in Butter Chicken, giving the dish its signature red hue and a mild heat that’s approachable for most palates. Unlike regular chili powder, Kashmiri chili powder is less spicy and has a slightly smoky, sweet flavor. If you can’t find it, a mix of paprika and cayenne pepper can work as a substitute.
- GARAM MASALA: Garam masala is a blend of warm spices like cinnamon, cardamom, and cloves, and it brings a depth and complexity to the dish.
- KASOORI METHI: These dried fenugreek leaves add a slightly bitter, earthy flavor that balances the richness of the gravy. It’s added toward the end of cooking to preserve its aroma. If you can’t find kasoori methi, you can leave it out, but the dish won’t have quite the same depth of flavor.
- HEAVY CREAM
- FRESH CILANTRO
Step-by-Step Instructions
1. Marinate the Chicken
Start by preparing the chicken. Cutting it into bite-sized pieces ensures even cooking and allows the marinade to coat every surface. Combine the chicken with ginger-garlic paste, Kashmiri chili powder, and kosher salt. The ginger-garlic paste adds aromatic depth, while the chili powder infuses both flavor and color. Marinate for at least 30 minutes to let the spices penetrate, but if you have the time, letting it sit for up to 8 hours in the fridge will enhance the flavor even more. Just be sure to cover the bowl to prevent it from drying out.
2. Sear the Chicken
Heat two tablespoons of ghee or neutral oil in a large skillet over medium-high heat. Once the oil is shimmering, add the marinated chicken pieces in a single layer. Cook them until they are lightly browned on the outside. At this stage, the chicken doesn’t need to be fully cooked through since it will finish cooking in the gravy. Remove the chicken from the pan and set it aside—this step locks in flavor and ensures the chicken stays juicy.
3. Sauté the Aromatics & Tomatoes
In the same skillet, add another tablespoon of ghee along with a tablespoon of butter to enrich the flavor. Add the chopped onions and sprinkle them with kosher salt to help them sweat and caramelize faster. Sauté the onions for 3-5 minutes, stirring occasionally, until they’re soft and translucent.
Next, add the chopped tomatoes and cashews, stirring to coat them in the onion mixture. Sauté for 1-2 minutes to bring out their natural sweetness. Adding the cashews now ensures they soften as the mixture simmers, making them easier to blend into the gravy later.
4. Build a Gravy Base
Pour in ½ cup of water to deglaze the pan, scraping up any browned bits stuck to the bottom. This step is crucial for incorporating all the flavors from the pan. Stir in the garlic paste, additional salt, vinegar, sugar, garam masala, and Kashmiri chili powder. These ingredients create a complex balance of tangy, sweet, and spicy flavors. Bring the mixture to a gentle simmer, then reduce the heat to low and let it simmer uncovered for 15-20 minutes, stirring occasionally. This allows the tomatoes to break down and meld with the other ingredients.
5. Blend the Gravy
Carefully transfer the tomato mixture to a blender or use a hand blender directly in the pan to blend it into a smooth purée. Be cautious with hot liquids in a blender—let the mixture cool slightly and blend in batches if needed. For an extra-smooth gravy, strain the blended mixture through a fine mesh sieve before returning it to the pan. This step is optional but gives the sauce a luxurious, restaurant-quality texture.
6. Finish the Gravy
Return the smooth gravy to the pan and stir in the reserved chicken pieces. Add the remaining butter, heavy cream, and kasoori methi, stirring until everything is well combined. The butter and cream add richness, while the kasoori methi brings an earthy, slightly bitter note that balances the flavors beautifully. Simmer the mixture for another 5-7 minutes, allowing the chicken to finish cooking and the gravy to thicken slightly.
7. Serve & Garnish
Once the Butter Chicken is ready, taste the gravy and adjust the seasoning with salt if needed. Garnish with freshly chopped cilantro for a burst of freshness and serve hot over steamed basmati rice or with warm naan. For an extra indulgent touch, drizzle a little cream on top before serving.
Tips for Success
- Blending Hot Liquids: Always allow the mixture to cool slightly before blending to prevent accidents. Vent the blender lid to release steam if blending while warm.
- Don’t Skip the Marinade: The marinade not only flavors the chicken but also helps tenderize it, so give it enough time to work its magic.
- Adjust to Taste: Feel free to tweak the spice level or sweetness to suit your preferences. A pinch of cayenne can add more heat, while an extra teaspoon of sugar can balance the tanginess if needed.
Serving Suggestions
1. Classic Pairings
- BASMATI RICE: The fluffiness of steamed basmati rice complements the creamy, spiced gravy perfectly. For added flavor, consider making a simple jeera (cumin) rice by toasting cumin seeds in ghee before cooking the rice.
- NAAN OR ROTI: Soft, pillowy naan or flaky roti is ideal for scooping up every last bit of the buttery sauce. You can make garlic naan for an extra burst of flavor or opt for store-bought versions to save time.
2. Bread & Grain Alternatives
- PARATHA: Serve Butter Chicken with flaky parathas which pair well with the creamy gravy.
- QUINOA OR CAULIFLOWER RICE: If you’re looking for a lighter or low-carb option, these alternatives work wonderfully while still soaking up the flavorful sauce.
3. Creative Ideas
- BUTTER CHICKEN WRAPS: Use the Butter Chicken as a filling for wraps with naan or tortillas, adding lettuce, cucumbers, and a dollop of raita for a fun, portable meal.
- OVER PASTA: For a fusion twist, serve the Butter Chicken over penne or spaghetti instead of rice. The rich sauce works surprisingly well as a pasta topper.
- PIZZA TOPPING: Spread Butter Chicken over a naan or pizza base, sprinkle with cheese, and bake for a unique and indulgent Butter Chicken pizza.
Related Recipes
Easy Butter Chicken
Equipment
- 1 blender
Ingredients
For the Chicken
- 1 lb chicken breast cut into bite-sized pieces
- 1 ½ tablespoons ginger-garlic paste
- 1 tablespoon Kashmiri chili powder
- 2 teaspoons kosher salt
For the Gravy
- ghee or neutral oil
- 600 grams ~10 roma tomatoes, roughly chopped
- 1 medium onion roughly chopped
- 1 ½ tablespoons garlic paste
- 50 grams raw cashews
- ½ cup water
- 1 teaspoon garam masala
- 4 tablespoons sugar
- 2 tablespoons Kashmiri chili powder
- 2 tablespoons malt or white vinegar
- 5 tablespoons unsalted butter
- 3 tablespoons heavy cream
- 1 tablespoon kasoori methi
- Kosher salt to taste
- ¼ cup cilantro roughly chopped
Instructions
- Marinate the chicken in the ginger-garlic paste, Kashmiri chili powder, and kosher salt for at least 30 minutes and up 8 hours.1 lb chicken breast, 1 ½ tablespoons ginger-garlic paste, 1 tablespoon Kashmiri chili powder, 2 teaspoons kosher salt
- In a large skillet, heat 2 tablespoons of ghee or neutral oil over medium-high heat. Add the marinated chicken and cook until no pink remains. It is okay if the chicken is not completely cooked through at this point. Remove the chicken from the pan and set aside.ghee or neutral oil
- To the same pan, add an additional tablespoon of ghee, a tablespoon of butter, and the chopped onions. Season with kosher salt. Sauté the onions for 3-5 minutes until they are translucent.ghee or neutral oil, 1 medium onion, 5 tablespoons unsalted butter, Kosher salt
- Add the tomatoes and cashews to the pan and sauté for 1-2 minutes. Pour in the water then add the garlic paste, 1 teaspoon kosher salt, vinegar, sugar, garam masala and Kashmiri chili powder. Mix everything together evenly and bring the mixture to a simmer. Reduce to low and simmer for 15-20 minutes, stirring occasionally.600 grams ~10 roma tomatoes, roughly chopped, 1 ½ tablespoons garlic paste, ½ cup water, 1 teaspoon garam masala, 4 tablespoons sugar, 2 tablespoons Kashmiri chili powder, 2 tablespoons malt or white vinegar, Kosher salt, 50 grams raw cashews
- Carefully transfer the entire mixture to a blender (or use a hand blender) and blend into a fine purée.
- If you want a super smooth gravy, run the mixture through a fine mesh strainer and back into the original pan. Otherwise, simply pour the gravy back into the pan from the blender.
- Add the chicken back to the pan and stir in the remaining 4 tablespoons of butter, heavy cream, and Kasoori methi and bring the mixture to a simmer. Let the entire thing simmer for 5-7 minutes.5 tablespoons unsalted butter, 3 tablespoons heavy cream, 1 tablespoon kasoori methi
- Garnish with cilantro, serve over warm, basmati rice or with a side of naan and enjoy!¼ cup cilantro