Easy Butter Chicken Recipe (Restaurant Style at Home)

Ingredients

• 450 g (1 lb)boneless, skinless chicken thighs, cut into 2.5 cm (1-inch) pieces
• 120 g (½ cup)plain Greek yoghurt or regular yoghurt
• 1 tbsplemon juice
• 1½ tsp, dividedkosher salt
• 1½ tspgaram masala
• 1 tspground cumin
• 1 tspground coriander
• ½ tsp (or ¼ tsp cayenne for less heat)chilli powder
• 2 tbspunsalted butter
• 1 tbspneutral oil, such as rapeseed or vegetable oil
• 1 largeyellow onion, finely chopped
• 3 clovesgarlic, minced
• 1 tbspfresh ginger, grated
• 400 g (14 oz)crushed tomatoes or tomato purée
• 120 ml (½ cup)double cream or full-fat coconut milk
• 1 tspsugar
• 8 g (½ cup)fresh coriander, chopped (optional, for garnish)

Instructions

1. 1

   Marinate the chicken

   In a large bowl, mix the chicken with the yoghurt, lemon juice, 1 teaspoon salt, garam masala, cumin, coriander and chilli powder. Cover and marinate for at least 30 minutes or up to overnight in the fridge.

2. 2

   Sear the chicken

   Heat 1 tablespoon butter and the oil in a large frying pan or Dutch oven over medium-high heat. Arrange the chicken in one layer, working in batches if needed, and sear for about 3–4 minutes per side until golden. Transfer it to a plate; it will finish cooking in the sauce.

3. 3

   Cook the onion

   Add the remaining 1 tablespoon butter and the onion to the same pan. Cook for 4–5 minutes, stirring, until softened and golden.

4. 4

   Add aromatics

   Stir in the garlic and ginger and sauté for 1 minute, until fragrant.

5. 5

   Simmer the tomatoes

   Add the crushed tomatoes and remaining ½ teaspoon salt. Bring to a simmer and cook for 8–10 minutes, stirring occasionally, until the colour deepens and oil begins to separate.

6. 6

   Blend the sauce

   Lower the heat and stir in the cream and sugar. If desired, blend the sauce until smooth with an immersion blender in the pan, or transfer it to a blender.

7. 7

   Finish the chicken

   Return the chicken and any plate juices to the pan. Simmer uncovered for 10–12 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.

8. 8

   Season and serve

   Taste and adjust the salt or sugar if needed. Garnish with coriander and serve hot.

What is butter chicken?

Butter chicken, also known as murgh makhani, is a Punjabi curry associated with Delhi. It is known for chicken in a tomato-based sauce enriched with butter and cream.

This version uses yoghurt-marinated thighs and a pan sauce blended smooth. Searing the chicken separately gives it colour before it finishes cooking in the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 440 calories, 0g protein, 0g carbs, 0g fat.

The chicken provides most of the protein, while the yoghurt and cream also contribute; the butter and cream are the main sources of fat. Carbohydrates come chiefly from the tomatoes, onion and small amount of sugar. Serve with a generous vegetable side and choose a moderate portion of rice or bread to balance the plate.

Why the marinade matters

Yoghurt and lemon: these coat the chicken along with the spices, adding tang and helping the seasoning cling to each piece. Even the minimum 30-minute rest gives the flavours time to settle in.

Spice mix: garam masala, cumin, coriander and chilli powder season both the chicken and the overall dish. Use cayenne instead of chilli powder in the smaller amount given if you want less heat.

Build flavour in the pan

Searing: arrange the chicken in a single layer so it can brown rather than steam. Cook it in batches if the pan is crowded, and take it out before it is fully cooked.

Onion and aromatics: cook the onion until soft and golden, then give the garlic and ginger just a minute in the pan. This brief sauté brings out their aroma without letting the garlic burn.

Get the sauce texture right

Tomatoes: simmer them for 8–10 minutes, stirring now and then, until the colour darkens and oil starts to separate. This visual cue indicates that the tomato mixture has cooked down.

Blending: an immersion blender makes a smooth sauce directly in the pan; blending is optional. If using a jug blender, follow its instructions for hot liquids and avoid overfilling it.

Finish gently

Cream: stir it in over low heat with the sugar before returning the chicken. Lowering the heat helps keep the sauce from boiling vigorously.

Chicken: simmer it uncovered for 10–12 minutes, until cooked through, while the sauce thickens. Check a larger piece at the centre rather than relying on colour alone.

What to serve with it

Rice: plain basmati rice makes an easy base for the creamy sauce. Add it to the plate alongside a serving of butter chicken.

Bread and vegetables: naan or another flatbread can scoop up the sauce, while a simple vegetable side adds freshness and contrast. Serve the curry hot with the optional chopped coriander.

Recipe notes & tips

• For the best seasoning, marinate the chicken for at least 30 minutes, or leave it covered in the fridge overnight.
• Pat excess marinade from the chicken if it is dripping before adding it to the pan, so it can sear more readily.
• Cook the chicken in batches if needed to keep the pieces in a single layer.
• Stir the tomato mixture occasionally as it simmers to prevent it catching on the bottom of the pan.
• If blending in a jug blender, work in batches and handle the hot sauce carefully.
• Taste the finished sauce before serving and adjust the salt or sugar as directed.

Variations

• Use coconut milk: replace the double cream with the stated amount of full-fat coconut milk.
• Change the heat: use ¼ teaspoon cayenne instead of ½ teaspoon chilli powder for less heat.
• Choose chicken breast: cut it into pieces and watch the simmer closely, as it can cook more quickly than thighs.
• Keep the sauce rustic: skip blending for a thicker texture with more tomato and onion pieces.
• Add fresh coriander: scatter the optional chopped coriander over the curry just before serving.

Common mistakes to avoid

• Crowding the pan: the chicken may steam instead of browning; sear it in batches if necessary.
• Skipping the marinade: the chicken will have less time to take on the yoghurt, lemon and spices; allow at least 30 minutes.
• Rushing the tomatoes: the sauce may taste less developed; simmer until its colour deepens and oil begins to separate.
• Burning the garlic: it can turn bitter; add it with the ginger only after the onion has softened and cook for 1 minute.
• Boiling the finished curry hard: the sauce can lose its gentle texture; keep the heat low for the final simmer.

How to store

Cool leftovers promptly and store in a covered container in the fridge for up to 3 days. Reheat gently in a pan until piping hot, stirring occasionally; add a small splash of water if the sauce has thickened too much.

Frequently asked questions