Butter Chicken Recipe: Authentic Indian Chicken Makhani

Why You’ll Love This Creamy Butter Chicken

If you want a dinner that feels rich, warm, and comforting without being hard to make, Creamy Butter Chicken is a great choice. This Indian chicken makhani has a silky tomato-butter sauce, tender marinated chicken, and a flavor that works for family dinners, special meals, or meal prep.

• Easy to cook at home: The steps are simple and practical, even if you are new to Indian cooking. You marinate the chicken, make a smooth sauce, cook the chicken, and bring everything together.
• Big flavor with basic pantry ingredients: Butter, tomatoes, cashews, yogurt, and warm spices create that classic creamy butter chicken taste without needing hard-to-find items.
• Good for busy schedules: You can marinate the chicken ahead of time and make the gravy in advance, which helps on work nights or school days.
• Flexible for different eaters: This Creamy Butter Chicken can be served with rice, naan, roti, or a lighter side like salad or steamed vegetables.

Marinating the chicken well is the secret to deep flavor and tender bites. If you have time, let it sit overnight for the best result.

For readers who enjoy easy chicken dinners, you may also like this grilled hot honey chicken recipe or this comforting slow cooker chicken and dumplings dish.

According to WebMD’s overview of chicken nutrition, chicken is a strong source of protein, which is one reason this dish fits well into a balanced meal when served with sensible portions.

Essential Ingredients for Creamy Butter Chicken

Below is the full ingredient list for authentic Creamy Butter Chicken. Every item is included with its exact measurement so you can prep with confidence.

For the chicken marinade

• 500 grams boneless chicken, cut into 1-inch pieces
• 1/2 to 3/4 teaspoon Kashmiri red chili powder or paprika
• 1/4 to 1/3 teaspoon salt
• 3/4 to 1 tablespoon lemon juice
• 1/3 cup Greek yogurt or hung curd
• 3/4 tablespoon ginger garlic paste
• 1/8 teaspoon turmeric
• 3/4 to 1 teaspoon garam masala
• 1/2 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon kasuri methi
• 3/4 to 1 tablespoon oil

For the sauce

• 2 to 3 tablespoons butter or ghee
• 1 2-inch cinnamon piece
• 2 to 4 green cardamoms
• 2 to 4 cloves
• 1 1/2 cups sliced onions
• 600 grams fresh tomatoes, or 1 cup passata, or 1/3 cup tomato paste
• 3/4 tablespoon ginger garlic paste
• 1 to 2 green chilies
• 28 whole cashews
• 1/2 cup water
• 1 to 2 teaspoons Kashmiri chili powder
• 1 to 1 1/2 teaspoons garam masala
• 1 to 1 1/2 teaspoons coriander powder
• 1/2 teaspoon cumin powder
• 1/2 to 3/4 teaspoon salt
• 1 teaspoon sugar
• 1/2 tablespoon kasuri methi
• 1 1/2 cups hot water
• 1/3 cup heavy cream
• 2 tablespoons chopped coriander leaves

Special dietary options

• Vegan: Use tofu, soy chunks, or chickpeas instead of chicken, swap butter for vegan butter, and replace cream with coconut cream or cashew cream.
• Gluten-free: This recipe is naturally gluten-free when served with rice, gluten-free naan, or a plain salad.
• Low-calorie: Use less butter, choose light cream or milk mixed with yogurt, and serve with cauliflower rice or steamed vegetables.

How to Prepare the Perfect Creamy Butter Chicken: Step-by-Step Guide

First step: Marinate the chicken

Place the 500 grams of boneless chicken pieces in a bowl. Add 3/4 to 1 tablespoon lemon juice, 1/2 to 3/4 teaspoon Kashmiri red chili powder or paprika, and 1/4 to 1/3 teaspoon salt. Mix well and let it sit for 20 minutes. This first marination gives the chicken a little flavor right from the start and starts softening the meat.

Second step: Build the full marinade

After the first marination, add 1/3 cup Greek yogurt or hung curd, 3/4 tablespoon ginger garlic paste, 1/8 teaspoon turmeric, 3/4 to 1 teaspoon garam masala, 1/2 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon kasuri methi, and 3/4 to 1 tablespoon oil. Mix until every piece is coated well. If you want deeper flavor, cover the bowl and marinate for at least 30 minutes, or keep it in the refrigerator overnight. For the best Creamy Butter Chicken, marinate for 12 hours or up to 48 hours.

Third step: Prepare the sauce base

If you want a sweeter, more balanced gravy, lightly sauté the sliced onions in butter or ghee until golden. This step is optional, but it helps reduce the sharp taste of tomatoes. It is especially useful if you are using passata or tomato paste. While the onions cook, gather the tomatoes, cashews, and water for the puree.

Fourth step: Make the tomato-cashew puree

Blend 600 grams fresh tomatoes, the sautéed onions, 28 whole cashews, and 1/2 cup water into a smooth puree. A smooth base gives Creamy Butter Chicken its silky texture. If the puree seems too thick, add a spoon or two of water so it blends easily. For a lighter sauce, you can use fresh tomatoes with fewer cashews, but the sauce will be less rich.

Fifth step: Cook the whole spices

Heat 2 to 3 tablespoons butter or ghee in a pan over medium heat. Add 1 2-inch cinnamon piece, 2 to 4 green cardamoms, and 2 to 4 cloves. Let them sizzle for a few seconds until fragrant. Add 3/4 tablespoon ginger garlic paste and 1 to 2 green chilies, then fry briefly so the raw smell fades.

Sixth step: Add spices and puree

Stir in 1 to 2 teaspoons Kashmiri chili powder, 1 to 1 1/2 teaspoons garam masala, 1 to 1 1/2 teaspoons coriander powder, and 1/2 teaspoon cumin powder. Cook for a few seconds, then add the tomato-cashew puree. Mix well and let it boil until the color deepens and the gravy starts to thicken. This is the stage where the sauce changes from raw and sharp to soft and buttery.

Seventh step: Simmer the gravy

Add 1 1/2 cups hot water and stir. Lower the heat and let the sauce simmer until it becomes rich and silky. This usually takes a few minutes, depending on the thickness of your puree. Add 1/2 to 3/4 teaspoon salt and 1 teaspoon sugar during this stage. The sugar balances the tomato acidity and gives the sauce a round taste.

Eighth step: Cook the chicken

You can grill the marinated chicken, pan-fry it, or cook it in a hot skillet until done. The chicken should be lightly charred in spots, with the inside fully cooked and juicy. If you are cooking for a lighter meal, pan-sear it with very little oil. If you want the most traditional flavor, grill it on a tawa or in an oven.

Ninth step: Finish the dish

Add the cooked chicken pieces to the simmering gravy and let them cook together for 5 to 7 minutes. Stir in 1/2 tablespoon kasuri methi, crushing it between your palms before adding so the aroma spreads through the sauce. Finally, pour in 1/3 cup heavy cream and mix gently. Do not boil hard after adding cream, because gentle heat keeps the sauce smooth and glossy.

Final step: Garnish and serve

Turn off the heat and sprinkle 2 tablespoons chopped coriander leaves on top. Serve your Creamy Butter Chicken hot with naan, roti, or basmati rice. If you like, add a small spoon of extra cream on top for a restaurant-style look. The dish should taste rich, slightly tangy, gently spiced, and very comforting.

For the smoothest gravy, keep the heat low after the cream goes in. Strong boiling can split the sauce.

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Dietary Substitutions to Customize Your Creamy Butter Chicken

Protein and main component alternatives

If you want to change the protein, this dish can still work well with a few swaps. Paneer is a good choice for vegetarians, while tofu works for a dairy-free version if you also replace the yogurt and cream. Cauliflower florets can be used for a vegetable-based butter masala style meal. If you prefer seafood, try prawns, but shorten the cooking time so they stay tender.

For a lighter chicken version, use chicken breast instead of thigh meat and marinate it for the same amount of time. You can also cut the butter in half and add a little more tomato puree for a lower-fat result. Busy cooks can use pre-cut chicken to save time.

Vegetable, sauce, and seasoning modifications

For the sauce, cashews give the best creamy texture, but almonds can work too if that is what you have. If you need a nut-free version, use extra heavy cream or a little full-fat yogurt instead. For more heat, add one extra green chili or a bit more Kashmiri chili powder. For less heat, reduce the chili powder and keep the other spices the same.

If you cannot find fresh tomatoes, passata is a practical swap, and tomato paste works well in small amounts mixed with water. You can also adjust kasuri methi based on taste, but do not skip it completely if you want that familiar Indian restaurant flavor. For a bright finish, add a squeeze of lemon at the table, not in the pan.

Mastering Creamy Butter Chicken: Advanced Tips and Variations

Pro cooking techniques

For a more polished Creamy Butter Chicken, cook the gravy until the oil or butter begins to separate slightly at the edges. That small sign means the tomato base has cooked long enough and the raw flavor is gone. Another useful trick is to blend the sauce until very smooth if you want a silky finish. A fine-mesh sieve can also be used after blending for an ultra-smooth restaurant-style gravy.

Use thick yogurt so the marinade stays on the chicken instead of sliding off. If your yogurt is thin, strain it first. Also, grill or pan-fry the chicken before adding it to the sauce so the pieces keep their shape and pick up a little char.

Flavor variations

If you enjoy a richer sauce, add a bit more cream at the end. If you like a smoky note, char the chicken slightly more before it goes into the gravy. You can also add a tiny amount of crushed dried fenugreek on top for stronger kasuri methi flavor. For a more vibrant color, use Kashmiri chili powder rather than hot red chili powder.

Presentation tips

Serve the chicken in a shallow bowl with a swirl of cream and a sprinkle of coriander leaves. Warm naan on the side looks inviting and helps scoop up the sauce. For a family dinner, place the dish in the center of the table with rice, roti, and a simple cucumber salad. If you want a fuller meal idea, pair it with a side like garlic noodles or a cozy vegetable dish such as baked cheesy broccoli chicken patties.

Make-ahead options

The sauce can be made ahead and stored in the refrigerator for a day or two. Many home cooks also marinate the chicken the night before and cook it fresh the next day. That way, dinner comes together quickly when you are short on time. You can also freeze the gravy without the cream, then add cream after reheating.

How to Store Creamy Butter Chicken: Best Practices

Leftover Creamy Butter Chicken stores well, which makes it useful for lunch boxes and quick dinners. Cool the dish to room temperature before packing it away.

Refrigeration

Store the chicken and sauce in an airtight container in the refrigerator for up to 3 to 4 days. If possible, keep the rice or naan separate so it stays fresh and does not absorb too much sauce.

Freezing

For longer storage, freeze the gravy and chicken in a freezer-safe container for up to 2 months. If you plan to freeze it, hold back the cream and add it after reheating for the best texture. Label the container with the date so you can track freshness easily.

Reheating

Reheat on the stovetop over low heat, adding a splash of water if the sauce looks too thick. If the dish was frozen, thaw it in the refrigerator overnight before reheating. Stir gently so the sauce stays smooth and the chicken does not break apart.

Meal prep considerations

For meal prep, make a double batch of the gravy and portion it into containers with cooked chicken and rice. This is helpful for busy parents, students, and working professionals who want a filling meal ready in minutes. It also works well for newlyweds or seniors who want something comforting without cooking from scratch every day.

Nutrition and Timing at a Glance

This nutrition profile makes Creamy Butter Chicken a satisfying meal with a solid amount of protein. Per serving, it includes 385 calories, 23g fat with 10g saturated fat, 0.3g trans fat, 119mg cholesterol, 701mg sodium, 934mg potassium, 12g carbohydrates, 3g fiber, 7g sugar, 32g protein, 1940IU vitamin A, 25mg vitamin C, 62mg calcium, and 2mg iron. These values are based on a 2000-calorie diet.

FAQs: Frequently Asked Questions About Creamy Butter Chicken

Creamy Butter Chicken

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🧈🍗 Authentic Indian butter chicken (murgh makhani) marinates tender chunks in spiced yogurt before simmering in cashew-tomato cream – buttery richness comforts deeply.
🥘 45-min cook + marinate yields 4 silky bowls; gluten-free protein star warms souls effortlessly.

• Total Time: 45 minutes + marinate
• Yield: 4 servings

Ingredients

– 500 grams boneless chicken, cut into 1-inch pieces

– 1/2 to 3/4 teaspoon Kashmiri red chili powder or paprika

– 1/4 to 1/3 teaspoon salt

– 3/4 to 1 tablespoon lemon juice

– 1/3 cup Greek yogurt or hung curd

– 3/4 tablespoon ginger garlic paste

– 1/8 teaspoon turmeric

– 3/4 to 1 teaspoon garam masala

– 1/2 teaspoon cumin powder

– 1 teaspoon coriander powder

– 1 teaspoon kasuri methi

– 3/4 to 1 tablespoon oil

– 2 to 3 tablespoons butter or ghee

– 1 2-inch cinnamon piece

– 2 to 4 green cardamoms

– 2 to 4 cloves

– 1 1/2 cups sliced onions

– 600 grams fresh tomatoes, or 1 cup passata, or 1/3 cup tomato paste

– 3/4 tablespoon ginger garlic paste

– 1 to 2 green chilies

– 28 whole cashews

– 1/2 cup water

– 1 to 2 teaspoons Kashmiri chili powder

– 1 to 1 1/2 teaspoons garam masala

– 1 to 1 1/2 teaspoons coriander powder

– 1/2 teaspoon cumin powder

– 1/2 to 3/4 teaspoon salt

– 1 teaspoon sugar

– 1/2 tablespoon kasuri methi

– 1 1/2 cups hot water

– 1/3 cup heavy cream

– 2 tablespoons chopped coriander leaves

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Instructions

1-First step: Marinate the chicken Place the 500 grams of boneless chicken pieces in a bowl. Add 3/4 to 1 tablespoon lemon juice, 1/2 to 3/4 teaspoon Kashmiri red chili powder or paprika, and 1/4 to 1/3 teaspoon salt. Mix well and let it sit for 20 minutes. This first marination gives the chicken a little flavor right from the start and starts softening the meat.

2-Second step: Build the full marinade After the first marination, add 1/3 cup Greek yogurt or hung curd, 3/4 tablespoon ginger garlic paste, 1/8 teaspoon turmeric, 3/4 to 1 teaspoon garam masala, 1/2 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon kasuri methi, and 3/4 to 1 tablespoon oil. Mix until every piece is coated well. If you want deeper flavor, cover the bowl and marinate for at least 30 minutes, or keep it in the refrigerator overnight. For the best Creamy Butter Chicken, marinate for 12 hours or up to 48 hours.

3-Third step: Prepare the sauce base If you want a sweeter, more balanced gravy, lightly sauté the sliced onions in butter or ghee until golden. This step is optional, but it helps reduce the sharp taste of tomatoes. It is especially useful if you are using passata or tomato paste. While the onions cook, gather the tomatoes, cashews, and water for the puree.

4-Fourth step: Make the tomato-cashew puree Blend 600 grams fresh tomatoes, the sautéed onions, 28 whole cashews, and 1/2 cup water into a smooth puree. A smooth base gives Creamy Butter Chicken its silky texture. If the puree seems too thick, add a spoon or two of water so it blends easily. For a lighter sauce, you can use fresh tomatoes with fewer cashews, but the sauce will be less rich.

5-Fifth step: Cook the whole spices Heat 2 to 3 tablespoons butter or ghee in a pan over medium heat. Add 1 2-inch cinnamon piece, 2 to 4 green cardamoms, and 2 to 4 cloves. Let them sizzle for a few seconds until fragrant. Add 3/4 tablespoon ginger garlic paste and 1 to 2 green chilies, then fry briefly so the raw smell fades.

6-Sixth step: Add spices and puree Stir in 1 to 2 teaspoons Kashmiri chili powder, 1 to 1 1/2 teaspoons garam masala, 1 to 1 1/2 teaspoons coriander powder, and 1/2 teaspoon cumin powder. Cook for a few seconds, then add the tomato-cashew puree. Mix well and let it boil until the color deepens and the gravy starts to thicken. This is the stage where the sauce changes from raw and sharp to soft and buttery.

7-Seventh step: Simmer the gravy Add 1 1/2 cups hot water and stir. Lower the heat and let the sauce simmer until it becomes rich and silky. This usually takes a few minutes, depending on the thickness of your puree. Add 1/2 to 3/4 teaspoon salt and 1 teaspoon sugar during this stage. The sugar balances the tomato acidity and gives the sauce a round taste.

8-Eighth step: Cook the chicken You can grill the marinated chicken, pan-fry it, or cook it in a hot skillet until done. The chicken should be lightly charred in spots, with the inside fully cooked and juicy. If you are cooking for a lighter meal, pan-sear it with very little oil. If you want the most traditional flavor, grill it on a tawa or in an oven.

9-Ninth step: Finish the dish Add the cooked chicken pieces to the simmering gravy and let them cook together for 5 to 7 minutes. Stir in 1/2 tablespoon kasuri methi, crushing it between your palms before adding so the aroma spreads through the sauce. Finally, pour in 1/3 cup heavy cream and mix gently. Do not boil hard after adding cream, because gentle heat keeps the sauce smooth and glossy.

10-Final step: Garnish and serve Turn off the heat and sprinkle 2 tablespoons chopped coriander leaves on top. Serve your Creamy Butter Chicken hot with naan, roti, or basmati rice. If you like, add a small spoon of extra cream on top for a restaurant-style look. The dish should taste rich, slightly tangy, gently spiced, and very comforting.

Notes

🥛 Thick yogurt prevents watery chicken; marinate 12+ hours for tenderness.
🥜 Sauté onions first to cut tomato tang; cashews key for creamy body.
🔥 Grill chicken fresh; make sauce ahead, reheat gently.

• Author: Brandi Oshea
• Prep Time: 15 minutes
• Marinate: 12 hours
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Gluten-Free

Nutrition

• Serving Size: 1 serving
• Calories: 385
• Sugar: 7g
• Sodium: 701mg
• Fat: 23g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0.3g
• Carbohydrates: 12g
• Fiber: 3g
• Protein: 32g
• Cholesterol: 119mg