Last Updated on September 27, 2025 by Soul Food Cooking
Butter chicken, is an Indian dish that is loved worldwide. Also known as Murgh Makhani, this classic dish is loved for its rich, creamy texture and robust flavors. Butter chicken is a favorite of mine but I have to admit I was very apprehensive about trying to recreate that rich restaurant taste at home. I’m happy I found a moderately easy recipe that duplicates the taste that I love. Today, I’ll walk you through this mouthwatering recipe to recreate that restaurant favorite in the comfort of your own kitchen.
How to Make Butter Chicken
Watch the Video Tutorial for Butter Chicken
Ingredients
- Chicken Breast: The tender chicken breast is marinated and cooked to perfection, soaking up the rich flavors of the spices.
- Tomatoes: Juicy, ripe tomatoes are pureed to form the base of the flavorful butter chicken sauce.
- Red Onion: Red onions are finely chopped and sautéed adding depth to the curry.
- Canola Oil: The canola oil is used to cook the chicken.
- Butter: Butter is used to create a smooth and creamy sauce.
- Sugar: Sugar balances the acidity of the tomatoes, making the sauce slightly sweet.
- Honey: Honey brings a natural sweetness that complements the spices, enriching the butter chicken sauce.
- Cashew Nuts: Cashew nuts are blended into the sauce, giving it a luxurious, creamy consistency.
- Garlic Paste: Garlic paste adds a robust, aromatic flavor that enhances the savory notes of the dish.
- Ginger-Garlic Paste: The ginger-garlic paste gives the butter chicken a fragrant spice and zesty undertone.
- Kashmiri Chili Powder: Kashmiri chili powder adds a mild heat and vibrant red color to the sauce.
- Garam Masala: Garam masala brings a warm, complex flavor profile, tying all the spices together.
- Ground Fenugreek: Ground Fenugreek lends a subtle bitterness that deepens the flavor of the curry.
- Cardamom Powder: Cardamom powder adds a little sweetness and floral notes, enhancing the aroma of the dish.
- Salt: Salt is used to bring out and balance all the rich flavors in the butter chicken.
What You Will Need
Instructions for Butter Chicken
1. Marinate the Chicken
Place the chicken breast in a bowl then season with two teaspoons of salt, one tablespoon of Kashmiri chili powder and one tablespoon of ginger-garlic paste. Place the chicken in the refrigerate and allow it to sit for at least one hour.
2. Preparing the Tomato Base
Using medium heat, bring a large pan to temperature then heat one teaspoon of oil. Add the cashews and onion and sauté for five minutes.
Add the tomatoes, mix well then cover and allow it to cook for an additional 12 minutes.
Transfer the cooked mixture to a blender, add 3/4 cup of water, and blend on high speed for 5 minutes. Strain the mixture and set it aside.
3. Cooking the Chicken
Add 2 tablespoons of oil to a pan and heat it. Cook the marinated chicken for approximately three minutes, then set it aside.
4. Preparing the Butter Sauce
In a separate pan, add 1 tablespoon of oil and 5 tablespoons of butter, and heat it on medium heat. Be cautious not to let the butter brown. Add 1 tablespoon of ginger-garlic paste, 1 tablespoon of garlic paste, and 2 tablespoons of ground fenugreek. Mix well, then turn off the heat.
Add 1 tablespoon of Kashmiri red chili powder and mix well. Reinitiate the heat to medium and stir in the tomato mixture. Add sugar, honey, garam masala, cardamom, and salt. Mix well. Stir in cream and add the cooked chicken. Cover and simmer for an additional 12 minutes, stirring occasionally.
- Serve and Enjoy:
The butter chicken is now ready to be served. The dish boasts a rich flavor profile and an incredibly smooth texture, making it a favorite in the best restaurants around the world.
What to Eat With Butter Chicken
Butter chicken is so flavorful and when paired with the right side dish is a culinary delight. I serve butter chicken with Soft naan bread which is perfect for dipping in the flavorful sauce. Along with the naan bread, fragrant basmati rice goes great with the saucy butter chicken.
If you are looking for a lighter option, a fresh, crisp salad is ideal. Adding a cooling yogurt raita with cucumber and mint will provides a soothing element. Also, adding a small bowl of Indian pickles or flavorful chutneys, like mango or mint, allows for bursts of additional taste. Be creative with your options of what to eat with butter chicken. Butter chicken is a versatile dish that pairs well with a variety of side dish options that will make for a delicious meal.
What to Do With Leftover Butter Chicken
Refrigeration:
- Cool the butter chicken to room temperature before storing.
- Transfer the leftovers to an airtight container or cover with plastic wrap.
- Refrigerate the butter chicken within two hours of cooking.
- Store it in the refrigerator for no more than 4 days.
Freezing:
- To freeze butter chicken, ensure it has been cooled to room temperature.
- Transfer the butter chicken to a freezer-safe container or zip-loc bag.
- Label the container with the date for easy tracking.
- Freeze for up to 3 months.
Thawing and Reheating:
- When ready to eat, thaw frozen butter chicken in the refrigerator overnight.
- Reheat the butter chicken thoroughly on the stovetop or in the microwave until it reaches an internal temperature of 165°F (74°C).
- Stir occasionally to ensure even heating and to maintain the dish’s creamy consistency.
Tips for Storage:
- Divide larger portions into smaller containers before refrigerating or freezing for easier portion control.
- If reheating in the microwave, add a splash of water or cream to maintain the dish’s moisture.
- Store the butter chicken sauce and meat together to preserve the flavors.
Caution:
- Do not leave butter chicken at room temperature for an extended period, as it may lead to bacterial growth and spoilage.
- Avoid reheating the same portion multiple times, as it can affect the quality and safety of the dish.
Try These Other Great Recipes
Butter Chicken Recipe
4
servings30
minutes40
minutes300
kcalIngredients
2 Chicken Breast
2lbs Tomatoes
3 med Red Onions
4 Tbsps Canola Oil
5 Tbsps Butter
2 Tbsps Sugar
2 Tbsps Honey
½ Cup Cashew Nuts
1 Tbsp Garlic Paste
2 Tbsps Ginger Garlic Paste
2 Tbsps Kashmiri Red Chili Powder
½ tsp Garam Masala
2 Tbsps Ground Fenugreek
½ tsp Cardamom Powder
3 tsps Salt
¾ Cup Water
Directions
- Slice the chicken into strips.
- Season the chicken with 2 tsps salt, 1 Tbsp red chili powder, 1 Tbsp ginger garlic paste and refrigerate for one hour.
- Add one tsp of oil to a heated pan and bring to temperature.
- Add the cashew nuts and onion then sauté on medium high heat for 5 minutes.
- Add the tomatoes and mix well.
- Cover and cook for 12 minutes. After 12 minutes, place in a blender with ¾ cups of water and blend until well blended.
- Strain then set aside for later.
- Add 2 Tbsps to a frying pan and bring to temperature.
- Cook chicken for 3 minutes then set aside for later.
- In another pan add 1 Tbsp of oil and 5 Tbsps of butter.
- Allow the butter to melt but do not let it brown.
- Add 1 Tbsp of ginger garlic paste 1 Tbsps of garlic paste and 2Tbsp of ground fenugreek.
- Mix well then immediately turn off the heat. Add 1 Tbsp of chili powder.
- Turn on the heat then add the tomato mixture.
- Add the sugar, honey, garam masala, cardamom and salt.
- Stir in the cream then add the chicken.
- Cover and simmer for 12 minutes stirring occasionally.
