Authentic Butter Chicken Recipe

If you have ever craved the rich, creamy flavors of Indian cuisine, then you are going to fall head over heels for this Authentic Butter Chicken Recipe. This dish is the perfect balance of tender chicken bathed in a luscious, spiced tomato and cream sauce that’s velvety smooth and bursting with warmth. Whether you’re cooking for a family meal or impressing friends, this recipe brings that beloved restaurant-quality butter chicken right to your kitchen, all wrapped in an irresistible aroma that will have everyone asking for seconds.

Ingredients You’ll Need

Getting the perfect butter chicken starts with simple, fresh ingredients—each one playing a key role in building the signature taste, color, and irresistible texture that define this dish. From fragrant spices to creamy dairy, every component is essential to achieving that authentic flavor you love.

• 28 oz boneless chicken thighs or breasts: Choose thighs for juiciness and tenderness; breasts work too if you prefer leaner meat.
• 1/2 cup plain yogurt: Tenderizes the chicken and adds subtle tang to the marinade.
• 1 1/2 tablespoons minced garlic: Provides pungent depth and flavor to both marinade and sauce.
• 1 tablespoon minced ginger: Adds a refreshing warmth and brightness to balance the spices.
• 2 teaspoons garam masala: This aromatic spice blend is the heart of the dish’s warm flavor profile.
• 1 teaspoon turmeric: Gives vibrant color and a mild earthiness.
• 1 teaspoon ground cumin: Enhances the smoky undertones and layers of flavor.
• 1 teaspoon red chili powder: Adds the perfect gentle heat; adjust to your heat preference.
• 1 teaspoon salt: Essential to bring out all the flavors.
• 2 tablespoons olive oil: Used for frying the chicken to a golden brown crust.
• 2 tablespoons ghee or butter plus oil: Ghee gives an authentic nutty richness, or butter mixed with oil works beautifully too.
• 1 large onion, sliced or chopped: Slowly caramelized for sweetness and body in the sauce.
• Additional minced garlic and ginger: Intensify the sauce’s aromatic foundation.
• 1 1/2 teaspoons ground cumin: Incorporated again in the sauce for depth.
• 1 1/2 teaspoons garam masala: Layering the spice flavors really makes the sauce sing.
• 1 teaspoon ground coriander: Adds a subtle citrusy note to round out the spices.
• 14 oz crushed tomatoes: The sauce’s base that adds richness and tangy sweetness.
• Extra red chili powder and salt: Adjust seasoning to taste during simmering.
• 1 cup thickened or heavy cream: Creates that signature creamy texture and luscious mouthfeel.
• 1 tablespoon sugar: Balances acidity and enhances overall harmony of flavors.
• 1/2 teaspoon kasoori methi (dried fenugreek leaves): The secret herb that brings authentic depth and aroma.

How to Make Authentic Butter Chicken Recipe

Step 1: Marinate the Chicken

Begin by tossing your bite-sized chicken pieces in the yogurt, garlic, ginger, garam masala, turmeric, cumin, red chili, and salt. This marinade is your flavor base, tenderizing the meat while infusing it with the warm spices that define butter chicken. Ideally, let it rest for at least 30 minutes, but if time allows, an overnight soak amps the flavor to amazing levels.

Step 2: Brown the Chicken

Heat olive oil in a heavy skillet or pot, then fry the marinated chicken in batches to prevent overcrowding. Browning each piece for about 3 minutes on each side forms a beautiful crust that locks in juicy flavors. Don’t worry if the chicken isn’t fully cooked here—it will finish cooking in the sauce later. Once browned, set it aside carefully and keep warm.

Step 3: Sauté Aromatics and Spices

In the same pan, melt ghee or butter and gently sauté your onions until they soften and start to sweat. This step develops natural sweetness and forms the backbone of your sauce. Add the additional garlic and ginger, cooking until fragrant. Stir in ground coriander, cumin, and garam masala and let the spices bloom for just a few seconds—this releases their rich aromas and deepens the sauce’s flavor tremendously.

Step 4: Add Tomatoes and Simmer

Pour in crushed tomatoes along with red chili powder and salt, then simmer the sauce on medium-low heat for 10-15 minutes. The mixture will thicken, darken, and concentrate in flavor as the liquid reduces. Stir often to avoid sticking and scraping up those delicious browned bits from the bottom of the pan which carry incredible flavor.

Step 5: Blend the Sauce Smooth

Remove the sauce from heat and carefully blend it until silky and smooth. You can add a splash of water if blending is difficult. This creamy texture is vital for that signature butter chicken mouthfeel, making it melt in your mouth, rather than a chunky sauce.

Step 6: Finish the Sauce and Cook Chicken

Return your puréed sauce to the pan, stir in the cream, sugar, and dried fenugreek leaves (kasoori methi). The kasoori methi is what truly transforms this dish into an authentic experience with its slightly bitter, earthy aroma. Add your browned chicken pieces back to the sauce and simmer gently for 8-10 minutes. The chicken finishes cooking while soaking up all those heavenly flavors and the sauce thickens to perfect consistency.

How to Serve Authentic Butter Chicken Recipe

Garnishes

Nothing finishes off this dish quite like fresh chopped cilantro sprinkled over the top—a burst of herbal brightness that contrasts delightfully with the rich sauce. A dollop of cream or a sprinkle of extra kasoori methi can also add a lovely touch if you want to get fancy.

Side Dishes

Serve your butter chicken hot with fresh naan bread or steamed basmati rice to soak up every last bit of creamy sauce. You can also add sides like cucumber raita for a cooling contrast or simple sautéed greens to bring a fresh balance to the meal.

Creative Ways to Present

For a special dinner, try plating your butter chicken in individual bowls garnished with edible flowers or roasted cashews for crunch. Layer it over saffron rice for a pop of color or serve alongside spiced roasted vegetables for a full banquet feel. This dish is as flexible as it is delicious.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare!), let the butter chicken cool completely before storing it in an airtight container. It will keep well in the refrigerator for up to 3 days, allowing the flavors to deepen even more overnight.

Freezing

Butter chicken freezes beautifully. Portion it into freezer-safe containers or bags, label, and freeze for up to 3 months. To prevent the cream from splitting, it’s best to freeze before adding the cream, then stir it in fresh when reheating.

Reheating

Reheat gently over low heat on the stove, stirring regularly to avoid burning. Add a splash of water or cream if the sauce feels too thick or dry. Avoid microwaving for best texture, but if you do use a microwave, stir midway through reheating to keep it even.

FAQs

Can I use chicken breasts instead of thighs for this recipe?

Absolutely! Chicken breasts work perfectly fine and give you a leaner dish. Just be careful not to overcook them since they can dry out faster than thighs. Marinating well helps keep the meat tender regardless.

What can I substitute for kasoori methi if I don’t have it?

Kasoori methi (dried fenugreek leaves) adds a unique earthy aroma that’s hard to replicate exactly. If unavailable, a small pinch of ground fenugreek or even a bit of dried basil can substitute, but the flavor won’t be quite the same.

Is this recipe very spicy?

This Authentic Butter Chicken Recipe has a gentle warming heat, mostly from the red chili powder, but it’s not overwhelmingly spicy. You can adjust the chili amount to suit your taste for mild or more heat.

Can I make this recipe dairy-free?

Yes! Substitute the cream with coconut milk or cashew cream, and use oil instead of ghee or butter. Keep in mind the flavor profile will shift slightly, but it will still be delicious and creamy.

How long can the marinade sit for best results?

While 30 minutes is sufficient, allowing your chicken to marinate overnight in the fridge improves tenderness and lets the spices deeply infuse the meat for maximum flavor.

Final Thoughts

This Authentic Butter Chicken Recipe is truly a treasure, combining rustic charm with decadent flavors in a way that feels both comforting and special. It’s a fantastic dish to make any night of the week that guarantees smiles at the dinner table. Trust me, once you try this recipe, you’ll want to make it your go-to for Indian food cravings. So grab your spices, turn on your stove, and get ready for an unforgettable meal!

Authentic Butter Chicken Recipe

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4 from 56 reviews

• Author: admin
• Total Time: 45 minutes
• Yield: 5 servings 1x

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Description

This Authentic Butter Chicken recipe features tender marinated chicken pieces cooked in a rich, creamy tomato-based sauce infused with aromatic spices like garam masala, cumin, and fenugreek. It is a classic North Indian dish perfect for serving with naan or rice, delivering a deliciously balanced blend of heat, creaminess, and depth of flavor in just 45 minutes.

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Ingredients

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Chicken Marinade

• 28 oz boneless and skinless chicken thighs or breasts, cut into bite-sized pieces
• 1/2 cup plain yogurt
• 1 1/2 tablespoons garlic, minced
• 1 tablespoon ginger, minced or finely grated
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon red chili powder
• 1 teaspoon salt

For Cooking

• 2 tablespoons olive oil
• 2 tablespoons ghee or 1 tablespoon butter + 1 tablespoon oil
• 1 large onion, sliced or chopped
• 1 1/2 tablespoons garlic, minced
• 1 tablespoon ginger, minced or finely grated
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons garam masala
• 1 teaspoon ground coriander
• 14 oz crushed tomatoes
• 1 teaspoon red chili powder (adjust to taste)
• 1 1/4 teaspoons salt (or to taste)
• 1 cup thickened cream or heavy cream (evaporated milk can be used as a lighter alternative)
• 1 tablespoon sugar
• 1/2 teaspoon kasoori methi (dried fenugreek leaves)

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Instructions

1. Marinate the Chicken: In a bowl, combine chicken pieces with yogurt, garlic, ginger, garam masala, turmeric, cumin, red chili powder, and salt. Mix thoroughly to coat and let it marinate for 30 minutes to an hour, or overnight in the refrigerator for enhanced flavor.
2. Brown the Chicken: Heat olive oil in a large skillet or pot over medium-high heat. Fry the marinated chicken in batches to avoid overcrowding, browning each side for about 3 minutes. Set the browned chicken aside and keep warm; it will finish cooking in the sauce.
3. Sauté Onions: In the same skillet, heat ghee or butter and oil. Add the sliced onions and sauté until they sweat and soften, approximately 6 minutes. Scrape the pan periodically to lift the browned bits for more flavor.
4. Add Garlic, Ginger & Spices: Stir in garlic and ginger and cook for 1 minute until fragrant. Then add ground coriander, cumin, and garam masala, cooking for another 20 seconds to bloom the spices.
5. Simmer the Tomato Sauce: Add crushed tomatoes, red chili powder, and salt. Let the mixture simmer gently for 10-15 minutes, stirring occasionally, until the sauce thickens and deepens in color.
6. Blend the Sauce: Remove the sauce from heat and carefully blend it until smooth. Add up to 1/4 cup water if necessary to help blending. If your blender is small, blend in batches to ensure an even texture.
7. Finish the Sauce: Return the pureed sauce to the pan. Stir in cream, sugar, and kasoori methi (dried fenugreek leaves) to add richness and aroma.
8. Cook the Chicken in Sauce: Add the browned chicken pieces along with their juices back into the sauce. Simmer for 8-10 minutes until the chicken is fully cooked and the sauce is bubbling and thickened.
9. Serve: Garnish with freshly chopped cilantro. Serve hot with fresh naan bread or steamed rice for a complete and satisfying meal.

Notes

• Marinating the chicken overnight intensifies the flavor and tenderness.
• Use chicken thighs for juicier meat; breasts work well if preferred leaner.
• Adjust chili powder according to your spice tolerance.
• If avoiding dairy, substitute cream with coconut cream and ghee with oil for a dairy-free version.
• Blending the sauce creates a silky texture that is signature to butter chicken.
• Kasoori methi adds a unique aroma and flavor—do not skip if possible.
• Serve immediately for the best taste and texture, as the sauce thickens upon standing.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian