Butter Masala Chicken Recipe: Creamy, Spiced & Flavorful
I’ve made butter chicken so many times now that it feels like second nature, but I still get excited every single time. The first time I tried this version, I couldn’t believe how creamy, flavorful, and restaurant-worthy it turned out in my own kitchen.
The tender chicken, rich tomato gravy, and buttery finish make it pure comfort in a bowl. I also love how I can tweak the spices to suit my mood—sometimes mild and smooth, sometimes fiery and bold. If you’ve ever wanted a foolproof butter chicken recipe, this one’s a keeper.
Ingredients
Here’s everything you’ll need to create that rich, creamy flavor:
- 1 kg boneless chicken, cut into bite-sized pieces – chicken thighs stay juicier than breasts.
- 1 cup yogurt – helps tenderize the chicken during marination.
- 1 tablespoon lemon juice – adds a fresh, tangy lift.
- 2 teaspoons garam masala – for warm, aromatic depth.
- 1 teaspoon turmeric powder – adds golden color and mild earthiness.
- 1 teaspoon chili powder – adjust for spice preference.
- Salt, to taste – enhances all the flavors.
- 2 tablespoons vegetable oil – for sautéing the chicken.
- 1 large onion, finely chopped – forms the base of the sauce.
- 2 teaspoons ginger-garlic paste – the flavor backbone of Indian cooking.
- 3 tomatoes, pureed – use fresh or canned for consistent sweetness.
- 2 tablespoons unsalted butter – gives the dish its signature richness.
- 1 teaspoon cumin seeds – adds a warm, nutty aroma.
- 1 teaspoon ground coriander – blends well with tomatoes.
- 1 teaspoon ground cumin – boosts savory depth.
- 1 teaspoon chili powder – for color and mild heat.
- 1 teaspoon sugar – balances acidity from the tomatoes.
- ½ cup heavy cream – creates that silky-smooth sauce.
- Fresh cilantro, chopped – for garnish and freshness.
Note: This recipe serves about 6 people generously.
Variations
You can easily make this dish suit different tastes and diets:
- Dairy-free: Replace cream with coconut milk and butter with dairy-free spread or ghee.
- Vegetarian: Use paneer or tofu instead of chicken.
- Healthier: Swap heavy cream with Greek yogurt for a lighter version.
- Spicy: Add extra chili powder or a dash of cayenne pepper.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour
Equipment You Need
- Mixing bowl – for marinating the chicken.
- Large skillet or pan – for cooking the chicken and sauce together.
- Blender – to make the sauce smooth and creamy.
- Strainer – optional, for removing tomato seeds for a silkier texture.
How to Make Butter Masala Chicken?
Marinate the Chicken
Combine yogurt, lemon juice, garam masala, turmeric, chili powder, and salt in a bowl. Add chicken pieces, coat well, and let them marinate for at least 30 minutes. This step is key for tenderness and flavor.
Sear the Chicken
Heat oil in a skillet and sear the marinated chicken on high heat for 2–3 minutes per side until lightly browned. Remove from the pan and set aside; the chicken will finish cooking in the sauce.
Prepare the Sauce Base
In the same skillet, melt butter and add cumin seeds. Sauté onions until soft and golden. Stir in ginger-garlic paste and cook until fragrant. Add pureed tomatoes, ground coriander, ground cumin, chili powder, and sugar. Simmer until the mixture thickens and turns deep red.
Blend for Smoothness
Once the tomato mixture cools slightly, transfer it to a blender and blend until completely smooth. This step gives the butter chicken its signature velvety texture.
Simmer with Cream and Chicken
Return the sauce to the skillet. Add heavy cream, adjust seasoning with salt, and stir in the seared chicken. Let it simmer for 10 minutes so the chicken absorbs the flavors.
Garnish and Serve
Finish with fresh cilantro and an extra drizzle of cream if desired. Serve hot with naan, roti, or basmati rice.
Additional Tips for Making This Recipe Better
From my own kitchen trials, here’s what I’ve learned to make it even better:
- Marinate overnight for deeper flavor.
- Use ripe Roma tomatoes or canned tomatoes for balanced sweetness.
- Never skip kasuri methi (dried fenugreek leaves) — it’s the secret restaurant touch.
- For an authentic smoky taste, try the charcoal smoking method before serving.
How to Serve Butter Masala Chicken?
This dish shines with warm butter naan or fluffy basmati rice that soaks up the sauce. For a vibrant look, drizzle cream in a swirl and top with cilantro before serving. You can also pair it with cucumber raita, pickled onions, or papadums for a complete Indian restaurant experience at home.
Nutritional Information
Here’s the approximate nutrition per serving:
- Calories: 450 kcal
- Protein: 32 g
- Carbohydrates: 15 g
- Fat: 30 g
Make Ahead and Storage
Make Ahead
You can prepare the sauce 1–2 days in advance and store it in the fridge. When ready to serve, reheat and add freshly cooked chicken.
Storing
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or cream.
Freezing
Freeze the sauce in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Why You’ll Love This Recipe?
Butter chicken is a timeless classic, and here’s why this version is a must-try:
- Balanced richness – creamy without feeling heavy.
- Beginner-friendly – no complicated cooking steps.
- Flexible – can be adapted for different diets.
- Perfect for leftovers – tastes even better the next day.
- Restaurant flavor at home – without the takeaway bill.
Butter Masala Chicken Recipe
Ingredients
Method
- Combine yogurt, lemon juice, garam masala, turmeric, chili powder, and salt in a bowl. Add chicken pieces, coat well, and let them marinate for at least 30 minutes. This step is key for tenderness and flavor.
- Heat oil in a skillet and sear the marinated chicken on high heat for 2–3 minutes per side until lightly browned. Remove from the pan and set aside; the chicken will finish cooking in the sauce.
- In the same skillet, melt butter and add cumin seeds. Sauté onions until soft and golden. Stir in ginger-garlic paste and cook until fragrant. Add pureed tomatoes, ground coriander, ground cumin, chili powder, and sugar. Simmer until the mixture thickens and turns deep red.
- Once the tomato mixture cools slightly, transfer it to a blender and blend until completely smooth. This step gives the butter chicken its signature velvety texture.
- Return the sauce to the skillet. Add heavy cream, adjust seasoning with salt, and stir in the seared chicken. Let it simmer for 10 minutes so the chicken absorbs the flavors.
- Finish with fresh cilantro and an extra drizzle of cream if desired. Serve hot with naan, roti, or basmati rice.
Notes
- Marinate overnight for deeper flavor.
- Use ripe Roma tomatoes or canned tomatoes for balanced sweetness.
- Never skip kasuri methi (dried fenugreek leaves) — it’s the secret restaurant touch.
- For an authentic smoky taste, try the charcoal smoking method before serving.
