Butter Chicken Recipe: Authentic Indian Makhani

Why You’ll Love This Creamy Butter Chicken

If you are craving Creamy Butter Chicken with rich flavor, tender chicken, and a smooth, restaurant-style sauce, this recipe gives you exactly that. It brings together simple pantry spices, a short active cook time, and a long marination that does most of the work for you. The result is a comforting butter chicken recipe that tastes special without being hard to make.

Marination is the secret here. A longer rest gives the chicken better flavor, better texture, and that classic soft bite people expect from authentic Indian makhani.

• Easy to make: The active work is simple. You marinate the chicken, blend the sauce, cook the gravy, and finish everything in one pan.
• Good balance of nutrition: Each serving gives you 32g protein, helpful fats, and a satisfying meal that fits well into a balanced dinner plan.
• Flexible for many kitchens: You can use fresh tomatoes or passata, Greek yogurt or hung curd, and cashews or extra cream if you need a nut-free version.
• Classic flavor: The mix of butter, garam masala, kasuri methi, cream, and tomatoes creates the warm, gentle taste that makes creamy butter chicken so loved.

This dish also works well for family dinners, meal prep, or special weekends when you want something cozy and filling. If you enjoy chicken recipes with a silky sauce, you may also like this easy chicken spaghetti recipe for another comforting dinner idea.

Essential Ingredients for Creamy Butter Chicken

Marinade ingredients

• 500 grams boneless chicken cut into 1-inch pieces – The main protein and the base of the dish.
• 1/2 to 3/4 teaspoon Kashmiri red chili powder or paprika – Adds color and mild warmth.
• 1/4 to 1/3 teaspoon salt – Starts seasoning the chicken early.
• 3/4 to 1 tablespoon lemon juice – Helps tenderize the chicken and adds brightness.
• 1/3 cup Greek yogurt or hung curd – Gives body, tang, and tenderness.
• 3/4 tablespoon ginger garlic paste – Builds the base flavor of the marinade.
• 1/8 teaspoon turmeric – Adds color and a light earthy note.
• 3/4 to 1 teaspoon garam masala – Brings warm spice depth.
• 1/2 teaspoon cumin powder – Adds a gentle nutty flavor.
• 1 teaspoon coriander powder – Adds a soft citrus-spice note.
• 1 teaspoon kasuri methi – Gives the classic butter chicken aroma.
• 3/4 to 1 tablespoon oil – Helps coat the chicken and keep it moist.

Gravy ingredients

• 2 to 3 tablespoons butter or ghee – Creates the rich base for the sauce.
• 1 2-inch cinnamon piece – Adds warm spice in the gravy.
• 2 to 4 green cardamoms – Lifts the flavor with a sweet, floral note.
• 2 to 4 cloves – Add depth and fragrance.
• 1 1/2 cups sliced onions – Help balance tomato acidity and add body.
• 600 grams fresh tomatoes or 1 cup passata or 1/3 cup tomato paste – Forms the tomato base of the sauce.
• 1 to 2 green chilies – Add mild heat.
• 28 whole cashews – Make the sauce creamy and smooth.
• 1/2 cup water – Used for blending the sauce.
• 1 to 2 teaspoons Kashmiri chili powder – Adds color and controlled heat.
• 1 to 1 1/2 teaspoons garam masala – Deepens the spice profile.
• 1 to 1 1/2 teaspoons coriander powder – Supports the tomato and cream balance.
• 1/2 teaspoon cumin powder – Adds warmth and roundness.
• 1/2 to 3/4 teaspoon salt – Seasons the gravy.
• 1 teaspoon sugar – Softens tomato sharpness.
• 1/2 tablespoon kasuri methi – Gives the final signature flavor.
• 1 1/2 cups hot water – Adjusts sauce thickness.
• 1/3 cup heavy cream – Finishes the sauce with a silky texture.
• 2 tablespoons chopped coriander leaves – Add freshness at the end.

Special dietary options

• Vegan: Use tofu, tempeh, or cauliflower instead of chicken. Replace yogurt with coconut yogurt and use cashew cream or full-fat coconut milk instead of dairy cream.
• Gluten-free: This recipe is naturally gluten-free if you check that your spices and yogurt are gluten-free certified.
• Low-calorie: Use less butter, choose Greek yogurt, reduce cream, and serve with cauliflower rice or a simple salad.

For another home-style recipe using pantry-friendly ingredients, you may also enjoy this comforting turkey carcass soup.

How to Prepare the Perfect Creamy Butter Chicken: Step-by-Step Guide

Step 1: Start the chicken marinade

Begin with 500 grams of boneless chicken cut into 1-inch pieces. Place the chicken in a bowl and mix it with 1/2 to 3/4 teaspoon Kashmiri red chili powder or paprika, 1/4 to 1/3 teaspoon salt, and 3/4 to 1 tablespoon lemon juice. Stir well so every piece gets coated. Let this rest for 20 minutes at room temperature. This short first rest starts the tenderizing process and helps the seasoning sink in.

Step 2: Add the yogurt and spice marinade

After the first rest, add 1/3 cup Greek yogurt or hung curd, 3/4 tablespoon ginger garlic paste, 1/8 teaspoon turmeric, 3/4 to 1 teaspoon garam masala, 1/2 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon kasuri methi, and 3/4 to 1 tablespoon oil. Mix until the chicken is fully coated. Cover the bowl and refrigerate it for at least 30 minutes, though overnight gives the best flavor. If you want that extra soft texture, use thick yogurt so the marinade stays rich rather than watery.

Step 3: Make the gravy base

While the chicken marinates, prepare the sauce. Heat 2 to 3 tablespoons butter or ghee in a pan over medium heat. Add the 2-inch cinnamon piece, 2 to 4 green cardamoms, and 2 to 4 cloves. Let the spices sizzle for a few seconds so they release their aroma. Then add 1 1/2 cups sliced onions if using onions. Cook them until lightly golden. This step softens the tomato sourness and gives the gravy a sweeter base.

Step 4: Blend the tomato mixture

Add 600 grams fresh tomatoes, or use 1 cup passata or 1/3 cup tomato paste if that is easier. Add 1 to 2 green chilies, 28 whole cashews, and 1/2 cup water. Blend until smooth. If you are using fresh tomatoes, cook them down first if needed so the mixture blends easily. You want a silky puree without chunks. This is the part that gives authentic Indian makhani its smooth restaurant-style texture.

Step 5: Cook the sauce until thick

Pour the blended puree back into the pan. Stir in 1 to 2 teaspoons Kashmiri chili powder, 1 to 1 1/2 teaspoons garam masala, 1 to 1 1/2 teaspoons coriander powder, 1/2 teaspoon cumin powder, and 1/2 to 3/4 teaspoon salt. Cook the sauce on medium heat until it thickens and the raw tomato smell goes away. This usually takes 10 to 15 minutes. Stir often so the dairy and tomato do not stick to the pan. If the sauce gets too thick before the chicken goes in, add a splash of hot water.

Step 6: Cook the chicken

Grill, pan-fry, or cook the marinated chicken in a skillet until it is cooked through. You want the pieces lightly browned on the outside but still juicy inside. If cooking in a pan, use medium-high heat and do not crowd the pieces. If needed, cook in batches so the chicken sears instead of steaming. The chicken does not need to be deeply browned since it will simmer in the gravy later.

Step 7: Combine chicken and gravy

Add the cooked chicken to the thick sauce. Pour in 1 1/2 cups hot water and simmer gently until the chicken is tender and the flavors come together. Keep the heat low once the sauce is mixed in so the cream-based gravy stays smooth. Stir now and then, and let the sauce reduce slightly until it reaches the consistency you like.

Step 8: Finish with cream and herbs

Stir in 1 teaspoon sugar, 1/2 tablespoon kasuri methi, 1/3 cup heavy cream, and 2 tablespoons chopped coriander leaves. Taste and adjust salt if needed. The sugar softens the tomato bite, the kasuri methi gives that familiar butter chicken aroma, and the cream brings everything together. Serve hot with rice, naan, or roti.

For best results, let the finished dish sit for 5 to 10 minutes before serving. The flavors settle and the sauce turns even smoother.

Protein and Main Component Alternatives

Chicken swaps

If you want to keep the same sauce but change the protein, there are several good options. Boneless chicken thighs give the richest taste because they stay moist during cooking. Chicken breast also works well if you do not overcook it. For a lighter meal, use turkey breast pieces. If you like seafood, shrimp can work too, but it should be added near the end since it cooks fast.

Meat-free options

For a vegetarian or vegan version, use paneer, tofu, cauliflower, chickpeas, or seared mushrooms. Paneer gives the most classic Indian-style feel, while tofu absorbs the gravy nicely. Cauliflower works well if you want something lighter and still satisfying. If using chickpeas, simmer them gently in the sauce so they pick up the flavor. This makes the meal more filling and budget-friendly.

Texture and richness choices

If you want a firmer bite, choose paneer or tofu. If you want a soft, saucy meal, use mushrooms or cauliflower. For a richer finish, keep the cream and cashews. For a lighter dish, reduce both and add a bit more yogurt or pureed tomato. These swaps make the recipe useful for busy families, students, and anyone cooking from whatever is already in the fridge.

Vegetable, Sauce, and Seasoning Modifications

Vegetable changes

Onions are optional, but they help balance the tomatoes. If you prefer a smoother and faster gravy, leave them out and use a good tomato puree instead. You can also add a small amount of roasted red pepper for extra sweetness. If fresh tomatoes are not at their best, use passata or tomato paste for a more dependable result. Just remember to cook the sauce long enough to remove the raw tomato taste.

Sauce swaps

Cashews make the sauce creamy, but if you need a nut-free version, use more heavy cream instead. You can also try full-fat coconut milk for a different flavor, though it will taste a little less traditional. Greek yogurt can stand in for some of the cream if you want a lighter dish. For a deeper tomato flavor, use a mix of fresh tomatoes and a small amount of tomato paste. If the sauce feels too sharp, a pinch more sugar can help.

Seasoning adjustments

This dish is usually mild, so small changes matter. Add more Kashmiri chili powder if you want stronger color and a little more heat. Use fewer green chilies if serving kids or spice-sensitive eaters. If you want a brighter finish, add a bit more kasuri methi at the end. The best rule is to taste as you go and keep the sauce soft, creamy, and balanced.

The flavor of butter chicken should be rich but gentle. It should never feel too hot or too sharp.

Mastering Creamy Butter Chicken: Advanced Tips and Variations

Pro cooking techniques

Use thick yogurt for the marinade so the chicken stays coated instead of wet. A watery marinade can steam the chicken and weaken the final flavor. Also, cook the onion and tomato base long enough for the oil or butter to separate a little. That small sign tells you the sauce has cooked properly. If you want a smoother finish, strain the blended sauce before adding it to the pan.

Flavor variations

You can make the dish smokier by finishing the chicken on a grill or a hot pan before adding it to the gravy. For a deeper spice note, add a little extra garam masala at the end rather than early in cooking. If you like a richer restaurant taste, use both butter and ghee. For a slightly brighter profile, add a small spoon of extra lemon juice right before serving. Keep changes small so the sauce still tastes like classic butter chicken.

Presentation tips

Serve the curry in a wide bowl so the sauce can spread around the chicken pieces. Top with chopped coriander leaves and a small swirl of cream if you want a pretty finish. A light sprinkle of kasuri methi on top also looks nice. Serve with naan, basmati rice, or jeera rice for a complete meal. If you are serving guests, warm the serving dish first so the curry stays hot longer.

Make-ahead options

Marinate the chicken a day ahead and keep the gravy base ready in the fridge. This makes dinner much faster later. You can also cook the sauce in advance, then reheat it and add freshly cooked chicken when you are ready to eat. According to this butter chicken guide from Indian Healthy Recipes, making the sauce ahead is a common home-cook shortcut for busy nights. If you need a meal plan friendly dish, this recipe holds up well for next-day lunches too.

How to Store Creamy Butter Chicken: Best Practices

Refrigeration: Cool the dish fully before placing it in an airtight container. It keeps well in the fridge for up to 3 days. The flavor often gets even better the next day.

Freezing: Freeze in a freezer-safe container for up to 1 month. For the best texture, freeze the curry without too much cream if possible, then add a little fresh cream after reheating.

Reheating: Warm gently on the stove over low heat. Add a splash of water or cream if the sauce looks too thick. Stir often so the dairy does not split.

Meal prep considerations: Store the chicken and sauce together for easy lunches, or store them separately if you want the chicken to stay a little firmer. Marinated chicken can also be frozen for up to a month before cooking.

Nutrition and Serving Notes

Each serving of this butter chicken recipe offers a satisfying mix of protein, fat, and flavor. It works well as a balanced dinner when paired with rice or bread and a simple side salad. According to WebMD’s overview of chicken nutrition, chicken is a strong source of lean protein and useful minerals, which is one reason it remains a popular dinner protein.

this …

FAQs: Frequently Asked Questions About Creamy Butter Chicken

Creamy Butter Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

🧈🍗 Velvety authentic Indian butter chicken in rich tomato-cashew gravy – tender, mildly spiced comfort with 32g protein for satisfying meals!
🇮🇳🥘 Homemade makhani magic in 45 minutes active time – better than takeout, freezer-friendly for effortless weeknight Indian feasts!

• Total Time: 45 minutes
• Yield: 4 servings

Ingredients

– 500 grams boneless chicken cut into 1-inch pieces for main protein and base

– 1/2 to 3/4 teaspoon Kashmiri red chili powder or paprika for color and mild warmth

– 1/4 to 1/3 teaspoon salt for seasoning

– 3/4 to 1 tablespoon lemon juice for tenderizing and brightness

– 1/3 cup Greek yogurt or hung curd for body, tang and tenderness

– 3/4 tablespoon ginger garlic paste for base flavor

– 1/8 teaspoon turmeric for color and earthy note

– 3/4 to 1 teaspoon garam masala for warm spice depth

– 1/2 teaspoon cumin powder for nutty flavor

– 1 teaspoon coriander powder for citrus-spice note

– 1 teaspoon kasuri methi for aroma

– 3/4 to 1 tablespoon oil for coating and moisture

– 2 to 3 tablespoons butter or ghee for rich base

– 1 2-inch cinnamon piece for warm spice

– 2 to 4 green cardamoms for sweet floral note

– 2 to 4 cloves for depth and fragrance

– 1 1/2 cups sliced onions for balancing acidity and body

– 600 grams fresh tomatoes or 1 cup passata or 1/3 cup tomato paste for tomato base

– 1 to 2 green chilies for mild heat

– 28 whole cashews for creamy and smooth sauce

– 1/2 cup water for blending

– 1 to 2 teaspoons Kashmiri chili powder for color and heat

– 1 to 1 1/2 teaspoons garam masala for spice depth

– 1 to 1 1/2 teaspoons coriander powder for balance

– 1/2 teaspoon cumin powder for warmth

– 1/2 to 3/4 teaspoon salt for seasoning

– 1 teaspoon sugar for softening tomato sharpness

– 1/2 tablespoon kasuri methi for signature flavor

– 1 1/2 cups hot water for adjusting thickness

– 1/3 cup heavy cream for silky texture

– 2 tablespoons chopped coriander leaves for freshness

Cook Mode Prevent your screen from going dark

Instructions

1-Step 1: Start the chicken marinade Begin with 500 grams of boneless chicken cut into 1-inch pieces. Place the chicken in a bowl and mix it with 1/2 to 3/4 teaspoon Kashmiri red chili powder or paprika, 1/4 to 1/3 teaspoon salt, and 3/4 to 1 tablespoon lemon juice. Stir well so every piece gets coated. Let this rest for 20 minutes at room temperature. This short first rest starts the tenderizing process and helps the seasoning sink in.

2-Step 2: Add the yogurt and spice marinade After the first rest, add 1/3 cup Greek yogurt or hung curd, 3/4 tablespoon ginger garlic paste, 1/8 teaspoon turmeric, 3/4 to 1 teaspoon garam masala, 1/2 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon kasuri methi, and 3/4 to 1 tablespoon oil. Mix until the chicken is fully coated. Cover the bowl and refrigerate it for at least 30 minutes, though overnight gives the best flavor. If you want that extra soft texture, use thick yogurt so the marinade stays rich rather than watery.

3-Step 3: Make the gravy base While the chicken marinates, prepare the sauce. Heat 2 to 3 tablespoons butter or ghee in a pan over medium heat. Add the 2-inch cinnamon piece, 2 to 4 green cardamoms, and 2 to 4 cloves. Let the spices sizzle for a few seconds so they release their aroma. Then add 1 1/2 cups sliced onions if using onions. Cook them until lightly golden. This step softens the tomato sourness and gives the gravy a sweeter base.

4-Step 4: Blend the tomato mixture Add 600 grams fresh tomatoes, or use 1 cup passata or 1/3 cup tomato paste if that is easier. Add 1 to 2 green chilies, 28 whole cashews, and 1/2 cup water. Blend until smooth. If you are using fresh tomatoes, cook them down first if needed so the mixture blends easily. You want a silky puree without chunks. This is the part that gives authentic Indian makhani its smooth restaurant-style texture.

5-Step 5: Cook the sauce until thick Pour the blended puree back into the pan. Stir in 1 to 2 teaspoons Kashmiri chili powder, 1 to 1 1/2 teaspoons garam masala, 1 to 1 1/2 teaspoons coriander powder, 1/2 teaspoon cumin powder, and 1/2 to 3/4 teaspoon salt. Cook the sauce on medium heat until it thickens and the raw tomato smell goes away. This usually takes 10 to 15 minutes. Stir often so the dairy and tomato do not stick to the pan. If the sauce gets too thick before the chicken goes in, add a splash of hot water.

6-Step 6: Cook the chicken Grill, pan-fry, or cook the marinated chicken in a skillet until it is cooked through. You want the pieces lightly browned on the outside but still juicy inside. If cooking in a pan, use medium-high heat and do not crowd the pieces. If needed, cook in batches so the chicken sears instead of steaming. The chicken does not need to be deeply browned since it will simmer in the gravy later.

7-Step 7: Combine chicken and gravy Add the cooked chicken to the thick sauce. Pour in 1 1/2 cups hot water and simmer gently until the chicken is tender and the flavors come together. Keep the heat low once the sauce is mixed in so the cream-based gravy stays smooth. Stir now and then, and let the sauce reduce slightly until it reaches the consistency you like.

8-Step 8: Finish with cream and herbs Stir in 1 teaspoon sugar, 1/2 tablespoon kasuri methi, 1/3 cup heavy cream, and 2 tablespoons chopped coriander leaves. Taste and adjust salt if needed. The sugar softens the tomato bite, the kasuri methi gives that familiar butter chicken aroma, and the cream brings everything together. Serve hot with rice, naan, or roti.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

🕒 Marinate overnight for deepest flavor and juiciest chicken tenderness.
🌰 Cashews create signature creaminess – blend smooth or sub with cream for nut-free.
🍅 Use ripe sweet tomatoes; adjust chilies for mild authentic heat profile.

• Author: Brandi Oshea
• Prep Time: 15 minutes
• Marinating: 12 hours
• Cook Time: 30 minutes
• Category: Main Dishes
• Method: Stovetop
• Cuisine: Indian
• Diet: Gluten-Free

Nutrition

• Serving Size: 1 serving
• Calories: 385 kcal
• Sugar: 7g
• Sodium: 701mg
• Fat: 23g
• Saturated Fat: 10g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 3g
• Protein: 32g
• Cholesterol: 119mg