Authentic Butter Chicken Recipe

Velvety tomato sauce envelops tender chicken pieces in this authentic restaurant worthy butter chicken that brings Indian cuisine straight to your kitchen. The intoxicating aroma of simmering spices transforms ordinary ingredients into an extraordinary dish that rivals your favorite Indian restaurant. This family recipe passed down through generations delivers authentic flavors while remaining accessible for home cooks.

The first time I prepared this butter chicken for my husband, he literally licked his plate clean and asked if we could cancel our weekend dinner reservations to have this again instead. My brother, who typically avoids anything remotely spiced, requested this dish for his birthday dinner. There's something magical about the combination of tender marinated chicken and silky tomato cream sauce that creates instant addiction.

Essential Ingredients

• Boneless chicken: Thighs offer more flavor and moisture but breasts work beautifully too
• Plain yogurt: Creates tenderizing marinade that infuses chicken with flavor
• Tandoori masala: Spice blend that simplifies ingredient list while delivering authentic taste
• Garam masala: Warming spice mixture that adds depth and complexity
• Fenugreek leaves: Known as kasuri methi, these dried leaves provide distinctive butter chicken flavor
• Ghee: Clarified butter that adds richness without burning at high temperatures
• Fresh ginger garlic paste: Aromatic foundation that permeates the entire dish
• Crushed tomatoes: Creates smooth base for luxurious sauce
• Heavy cream: Adds silky richness that balances tomato acidity

My grandmother insists that quality ghee makes all the difference in authentic butter chicken. She taught me to look for ghee with a nutty aroma and golden color, indicating it was properly clarified. While store bought works well, she occasionally makes her own for special occasions, simmering butter until it transforms into liquid gold.

Perfect Preparation

Begin marinade:

Combine yogurt, ginger garlic paste, tandoori masala and other spices in large bowl, whisking until completely smooth.

Add protein:

Cut chicken into uniform pieces approximately 1½ inches, then fold into yogurt mixture until thoroughly coated.

Rest properly:

Cover marinated chicken and refrigerate ideally 12 to 24 hours, though even 20 minutes will enhance flavor development.

Create foundation:

Heat ghee in heavy bottom pot until shimmering, then add thinly sliced onions, cooking until soft and translucent but not browned.

Bloom aromatics:

Add fresh ginger garlic paste to softened onions, stirring constantly until fragrant, approximately 30 seconds.

Toast spices:

Incorporate chili powder, ground cumin, and ground coriander, stirring continuously to prevent burning while releasing essential oils.

Develop base:

Pour in crushed tomatoes, stirring to combine with onion spice mixture, then simmer until slightly thickened.

Blend sauce:

Remove from heat and carefully transfer mixture to blender, or use immersion blender directly in pot until completely smooth.

Cook chicken:

Heat oil in separate pan until shimmering, then add marinated chicken pieces, cooking until golden exterior develops.

Combine components:

Pour blended sauce over seared chicken pieces, stirring gently to incorporate while allowing chicken to finish cooking.

Enrich flavor:

Reduce heat to low, then stir in heavy cream and garam masala until fully incorporated into velvety sauce.

Finish perfectly:

Crush dried fenugreek leaves between palms before sprinkling over dish, stirring gently to release their distinctive aroma.

Pin it

I learned through trial and error that blending the sauce before adding chicken makes an enormous difference in texture. My early attempts skipped this step, resulting in chunky sauce rather than the velvety smooth consistency that makes restaurant butter chicken so luxurious. This simple technique transformation elevated my homemade version to truly restaurant quality.

Serving Suggestions

Pair with fluffy basmati rice or warm naan for a complete meal. Cucumber raita or lemon macerated onions provide cooling contrast to the rich flavors.

Clever Variations

Substitute paneer or tofu for a vegetarian version. Adjust spice levels to taste, and use coconut cream instead of heavy cream for a dairy-free option.

Storage Solutions

Store in an airtight container in the refrigerator for up to three days. Freeze sauce separately for easy future meals. Reheat gently over low heat, adding water if needed.

Pin it

My journey with this butter chicken recipe began with childhood memories of watching my mother prepare it for special occasions. The way she carefully measured spices and patiently sautéed onions taught me that exceptional food requires both quality ingredients and loving attention. Now when my kitchen fills with the intoxicating aroma of this simmering curry, I feel connected to generations of family cooks who understood food's power to create joy and bring people together around the table.

Frequently Asked Questions

→ Can I use chicken thighs instead of chicken breast?

Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe and often provide more flavor and tenderness than breast meat. Simply cut them into 1½ inch cubes as you would with chicken breast and follow the recipe as written.

→ What can I use if I can't find tandoori masala?

If tandoori masala is unavailable, you can make a quick substitute by mixing 1 teaspoon paprika, ½ teaspoon ground cumin, ½ teaspoon ground coriander, ¼ teaspoon turmeric, ¼ teaspoon garlic powder, ¼ teaspoon ginger powder, and a pinch of cinnamon. Alternatively, look for tandoori paste in the international foods section of grocery stores.

→ Is there a substitute for fenugreek leaves?

While dried fenugreek leaves (kasoori methi) provide that authentic butter chicken flavor, in a pinch you can substitute with a tablespoon of maple syrup or a teaspoon of dijon mustard, which share some flavor compounds. The taste won't be identical, but it will add complexity to your sauce.

→ Can I make butter chicken dairy-free?

Yes, you can make a dairy-free version by replacing the yogurt with coconut yogurt, the ghee with coconut oil, and the heavy cream with full-fat coconut milk. The flavor profile will be slightly different but still delicious with a subtle coconut undertone.

→ How spicy is this butter chicken recipe?

The spice level is moderate with 1 teaspoon of chili powder, but you can easily adjust it to your preference. For a milder version, reduce the chili powder to ¼ teaspoon or omit it entirely. For more heat, increase to 1½ teaspoons or add a finely chopped green chili when sautéing the onions.

→ Can I freeze leftover butter chicken?

Yes, butter chicken freezes exceptionally well. Cool it completely, then store in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of water or cream if needed to restore the consistency.