Butter Chicken (Easy, Creamy & Flavor-Packed Recipe)

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Butter chicken—known traditionally as Murgh Makhani—is one of the most beloved Indian dishes around the world. Its rich, velvety sauce, aromatic spices, and tender chicken pieces create a luxurious yet incredibly comforting meal. Whether you’re new to Indian cooking or a seasoned home chef, this easy creamy & flavor-packed butter chicken recipe delivers authentic taste without the complicated steps.

Butter chicken is famous because it strikes the perfect balance of savoriness, slight sweetness, creaminess, and gentle heat. Each bite is coated in silky, tomato-based gravy enriched with butter and cream. It’s flavorful without being overwhelming, making it one of the most family-friendly Indian dishes you can cook at home.

In this recipe, we simplify the traditional technique while preserving all the depth and richness that make butter chicken iconic. You’ll marinate the chicken for tenderness, bloom the spices to unlock their fragrance, simmer everything slowly, and finish the dish with butter and cream to achieve that restaurant-style texture.

This homemade version tastes better than takeout—fresh, aromatic, and made with real ingredients. It also reheats beautifully, making it perfect for meal prep.

Let’s walk through how to make butter chicken that rivals your favorite Indian restaurant.

What Makes This the BEST Butter Chicken?

There are countless butter chicken recipes, but this version stands out because:

✔ The marinade makes the chicken ultra-tender

Yogurt, lemon, garlic, ginger, and spices penetrate the meat, creating melt-in-your-mouth texture.

✔ The sauce is creamy but never heavy

The secret is balancing tomato richness with butter and cream added at the perfect time.

✔ Uses pantry-friendly spices

No complicated blends—just garam masala, cumin, turmeric, chili powder, and paprika.

✔ Simmered long enough to develop deep flavor

Slow cooking turns a simple sauce into a luxurious gravy.

✔ Better than restaurant/takeout

You control the ingredients, spice level, richness, and quality.

The History Behind Butter Chicken

Originally created in Delhi during the 1950s, butter chicken was invented accidentally by mixing leftover tandoori chicken with a buttery, tomato-based sauce. The result became one of the most celebrated dishes in Indian cuisine.

Its international popularity comes from its mild heat level, balanced spices, and crowd-pleasing creaminess. Today, it’s a staple in Indian restaurants worldwide—and now, with this recipe, in your own kitchen too.

Ingredients

Use the dash list format exactly as required.

For the Chicken Marinade

  • 1 ½ pounds boneless skinless chicken thighs, cut into chunks
  • ½ cup plain yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon grated ginger
  • 1 tablespoon minced garlic
  • 1 teaspoon turmeric
  • 1 teaspoon chili powder
  • 1 teaspoon garam masala
  • 1 teaspoon salt

For the Sauce

  • 3 tablespoons butter
  • 1 tablespoon oil
  • 1 large onion, finely diced
  • 1 tablespoon minced garlic
  • 1 tablespoon grated ginger
  • 1 tablespoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon turmeric
  • 1 teaspoon chili powder (mild or hot depending on preference)
  • 1 ½ cups tomato purée
  • 1 cup heavy cream
  • ½ cup water or chicken broth
  • 2 tablespoons sugar (optional but authentic)
  • 1 teaspoon salt (plus more to taste)
  • 2 tablespoons butter, added at the end
  • Fresh cilantro for garnish

Instructions

How to Make Easy, Creamy, Flavor-Packed Butter Chicken

  1. In a bowl, combine yogurt, lemon juice, garlic, ginger, turmeric, chili powder, garam masala, and salt. Add chicken, coat well, and marinate for at least 30 minutes (or up to overnight for deeper flavor).
  2. Heat 2 tablespoons butter and 1 tablespoon oil in a large pan over medium heat.
  3. Add the marinated chicken and cook until lightly browned (it doesn’t need to be fully cooked through). Remove and set aside.
  4. In the same pan, add the diced onion and sauté until golden and soft.
  5. Stir in garlic and ginger; cook until fragrant, about 1 minute.
  6. Sprinkle in garam masala, cumin, paprika, turmeric, and chili powder. Toast spices for 30 seconds to bloom their aroma.
  7. Pour in tomato purée and stir. Simmer for 8–10 minutes until the sauce thickens and darkens in color.
  8. Add the browned chicken back into the sauce.
  9. Pour in heavy cream and water/broth. Stir until smooth.
  10. Simmer for 15–20 minutes, stirring occasionally, until chicken is fully cooked and tender.
  11. Add sugar (optional), salt to taste, and adjust spices as needed.
  12. Stir in the final 2 tablespoons of butter to make the sauce glossy and silky.
  13. Garnish with cilantro and serve warm over rice or with naan.

Butter Chicken (Easy Creamy & Flavor-Packed Recipe)

A rich, creamy, and buttery Indian chicken curry made with aromatic spices, tomatoes, and tender marinated chicken. Easy to prepare and packed with bold flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Dish
Cuisine: Indian
Calories: 320

Ingredients
  

Chicken Marinade
  • 1.5 lb chicken thighs cut into chunks
  • 0.5 cup plain yogurt
  • 1 tbsp lemon juice
  • 1 tbsp ginger grated
  • 1 tbsp garlic minced
  • 1 tsp turmeric
  • 1 tsp chili powder
  • 1 tsp garam masala
  • 1 tsp salt
Butter Chicken Sauce
  • 3 tbsp butter
  • 1 tbsp oil
  • 1 onion finely diced
  • 1 tbsp garlic minced
  • 1 tbsp ginger grated
  • 1 tbsp garam masala
  • 1 tsp cumin
  • 1 tsp paprika
  • 0.5 tsp turmeric
  • 1 tsp chili powder
  • 1.5 cups tomato puree
  • 1 cup heavy cream
  • 0.5 cup water or chicken broth
  • 2 tbsp sugar optional
  • 1 tsp salt plus more to taste
  • 2 tbsp butter added at the end
  • fresh cilantro for garnish

Equipment

  • Large skillet or pot
  • Mixing bowls
  • Knife
  • Cutting board

Method
 

  1. Combine marinade ingredients and coat chicken. Marinate 30 minutes or overnight.
  2. Heat butter and oil, brown chicken, and set aside.
  3. Sauté onion until soft, then add garlic and ginger.
  4. Add spices and toast for 30 seconds.
  5. Stir in tomato puree and simmer until thickened.
  6. Return chicken to pan and pour in cream and broth.
  7. Simmer 15–20 minutes until chicken is tender.
  8. Add sugar, adjust seasoning, and finish with butter.
  9. Garnish with cilantro and serve.

Notes

Marinating the chicken overnight gives the best flavor and tenderness.

Tips for the Best Butter Chicken

Use Chicken Thighs

They stay juicy and tender—even after simmering.

Marinate Longer for More Flavor

Overnight marinade = restaurant-style depth.

Bloom the Spices

Heating spices in fat uncovers their fullest flavor.

Add Butter at the End

This gives the sauce its signature silky texture.

Use Tomato Purée Instead of Diced Tomatoes

It creates the classic smooth consistency.

Variations

Spicy Butter Chicken

Add extra chili powder or a pinch of cayenne.

Lower-Calorie Version

Use half-and-half or evaporated milk instead of cream.

Coconut Butter Chicken

Replace cream with coconut milk for a dairy-free twist.

Vegetarian Version

Swap chicken for:

  • Paneer
  • Tofu
  • Roasted cauliflower

What to Serve With Butter Chicken

This dish loves to be paired with:

  • Basmati rice
  • Garlic naan
  • Roti or paratha
  • Cucumber raita
  • Mango chutney
  • Roasted vegetables
  • Lentils or dals

Butter chicken is extremely versatile and makes a full, comforting meal with very little effort.

Storage & Reheating

Store

Refrigerate for up to 4 days.

Freeze

Perfect for meal prep—freeze up to 2 months.

Reheat

Warm on the stove with a splash of water or cream.

Fun Fact

Butter chicken and tikka masala look similar, but tikka masala is spicier and more tomato-forward, while butter chicken is richer, creamier, and smoother.

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