Butter Chicken Recipe: Authentic Indian Makhani Curry

By:

Stella Romano

Published:

March 19, 2026

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Why You’ll Love This Butter Chicken

Author: Stella Romano

My blog shares my passion for cooking by offering a variety of recipes that are simple and accessible to everyone. My ambition is to inspire readers to try new flavors, cook with joy, and create memorable moments around the table.

Ease of preparation: This Butter Chicken recipe uses a two-stage marination and a straightforward stovetop sauce that fits into a busy weeknight or a relaxed weekend cook. With just 15 minutes of active prep and 30 minutes of cooking, the butter chicken comes together quickly once the chicken has marinated. The primary keyword Butter Chicken and its variations like butter chicken recipe and chicken makhani are naturally woven into the method so you can follow along easily.
Health benefits: The recipe balances protein-rich boneless chicken with a tomato-and-nut-based gravy for added vitamins and healthy fats. Using Greek yogurt in the marinade helps tenderize the meat while adding beneficial probiotics. For those tracking nutrition, the approximate per-serving values include protein and vitamin counts that make this Butter Chicken a satisfying, well-rounded meal.
Versatility: This classic makhani chicken adapts to many dietary needs. You can make it milder for kids by reducing Kashmiri red chili powder, swap cream for cashews to suit nut-free households, or use plant-based substitutes for a vegan version. The recipe respects traditional flavors while giving practical swap options for busy cooks.
Distinctive flavor: The gentle sweetness from tomatoes and sugar, the aromatic warmth of garam masala, and the silky finish from cream or cashews create the signature mild, rich profile of traditional Butter Chicken. Little details like kasuri methi and a touch of butter or ghee at the end make the murgh makhani taste authentic and comforting.

Quick tip: Marinate the chicken overnight for the juiciest, most flavorful result; a short sear before adding it to the sauce keeps the pieces tender and slightly charred for depth.

Essential Ingredients for Butter Chicken

The list below pulls every ingredient and measurement from the recipe so you can shop with confidence. This structured list shows exact quantities and a short note on what each item does for the sauce or the marination.

Main Ingredients

500 grams (1.1 lbs) boneless chicken cut into 1-inch pieces – main protein for the Butter Chicken
1/2 to 3/4 teaspoon Kashmiri red chili powder or paprika – adds color and mild heat; reduce for children
1/4 to 1/3 teaspoon salt – seasoning for first marination
3/4 to 1 tablespoon lemon juice – tenderizes chicken in the first marination
1/3 cup Greek yogurt or thick hung curd – second marination binder and tenderizer
3/4 tablespoon ginger garlic paste (or equal parts finely grated ginger and garlic) – aromatic base in marination and sauce
1/8 teaspoon turmeric (optional) – color and subtle earthiness in the second marination
3/4 to 1 teaspoon garam masala (adjust to taste) – warm spice for marination
1/2 teaspoon cumin powder (optional) – earthy spice for depth
1 teaspoon coriander powder (optional) – bright, citrusy spice note
1 teaspoon kasuri methi (dried fenugreek leaves, optional) – signature makhani aroma
3/4 to 1 tablespoon oil – helps spices adhere and prevents sticking during cooking
2 to 3 tablespoons butter or ghee divided – richness for frying spices and finishing the sauce
2-inch cinnamon piece (optional) – whole spice for simmering the sauce
2 to 4 green cardamoms (optional) – fragrant whole spice for the sauce
2 to 4 cloves (optional) – warm whole spice for the sauce
1 1/2 cups sliced onions (optional) – reduces tomato acidity and builds body
600 grams fresh tomatoes or equivalent canned tomato puree or paste – base for the makhani gravy
3/4 tablespoon ginger garlic paste – adds depth to the sauce
1 to 2 green chilies (optional) – fresh heat if you want more spice
28 whole raw cashews soaked in hot water or substitute with 1/4 to 1/3 cup heavy cream – for creaminess and body
1/2 cup water for blending – helps make a smooth tomato-cashew puree
1 to 2 teaspoons Kashmiri chili powder (adjust to taste) – color and mild heat in the sauce
1 to 1 1/2 teaspoons garam masala (divided) – final spice layer for the sauce
1 to 1 1/2 teaspoons coriander powder (optional) – seasoning for the sauce
1/2 teaspoon cumin powder (optional) – additional warm note in the sauce
1/2 to 3/4 teaspoon salt – seasoning for the sauce
1 teaspoon sugar – balances tomato acidity for the authentic mild flavor
1/2 tablespoon kasuri methi – tossed in at the end for aroma
1 1/2 cups hot water (reduce to 1 cup if omitting cashews) – adjusts sauce consistency
1/3 cup heavy cream or whipping cream divided – richness and silky finish
Finely chopped coriander leaves for garnish – fresh herbal finish

Special Dietary Options

Vegan: Use firm tofu or cauliflower in place of chicken, coconut cream instead of heavy cream, and vegan yogurt for marination. Swap ghee/butter for vegan spread.
Gluten-free: The recipe is naturally gluten-free if you use plain spices and check packaged ingredients for additives.
Low-calorie: Use low-fat yogurt for marination, reduce butter to 1 tablespoon, and replace heavy cream with a small amount of cashew paste diluted with water.

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

Follow these steps for a reliable, restaurant-style Butter Chicken at home. The recipe includes timing, temperature cues, and options for dietary swaps where relevant.

First Step: Mise en place and first marination

Arrange all ingredients and measure them out for smooth cooking. For the first marination place 500 grams (1.1 lbs) boneless chicken cut into 1-inch pieces in a bowl. Sprinkle 1/2 to 3/4 teaspoon Kashmiri red chili powder or paprika, 1/4 to 1/3 teaspoon salt, and 3/4 to 1 tablespoon lemon juice. Mix and let rest for 20 minutes at room temperature. This short acid bath starts to tenderize and flavor the chicken.

Second Step: Full marination

Add 1/3 cup Greek yogurt or thick hung curd, 3/4 tablespoon ginger garlic paste (or equal grated ginger and garlic), 1/8 teaspoon turmeric (optional), 3/4 to 1 teaspoon garam masala, 1/2 teaspoon cumin powder (optional), 1 teaspoon coriander powder (optional), 1 teaspoon kasuri methi (optional), and 3/4 to 1 tablespoon oil. Combine so each piece is evenly coated. Cover and refrigerate for at least 12 hours or overnight; this deep marination makes the chicken tender and well-seasoned.

Third Step: Prepare the tomato-cashew puree

If using onions, heat 1 tablespoon butter or ghee in a pan and sauté 1 1/2 cups sliced onions until lightly golden; this reduces tomato acidity and builds body. Roughly chop or quarter 600 grams fresh tomatoes (or measure canned tomato puree/paste). In a blender combine the sautéed onions (if using), the tomatoes, 28 whole raw cashews soaked in hot water (or substitute with 1/4 to 1/3 cup heavy cream), and 1/2 cup water. Blend until very smooth. Set aside.

Fourth Step: Cook whole spices and build the sauce

In a heavy-bottomed pan heat 1 to 2 tablespoons butter or ghee over medium heat. Add the 2-inch cinnamon piece, 2 to 4 green cardamoms, and 2 to 4 cloves if using. Sauté briefly until aromatic. Add 3/4 tablespoon ginger garlic paste and 1 to 2 green chilies if using; cook briefly without burning. Turn off the heat, add the powdered spices: 1 to 2 teaspoons Kashmiri chili powder, 1/2 to 3/4 teaspoon salt, and 1 to 1 1/2 teaspoons garam masala (part of it reserved for later). Stir quickly, then pour in the tomato-cashew puree. Return to heat and bring to a gentle boil.

Fifth Step: Simmer and finish the sauce

Simmer the sauce uncovered until it thickens, about 10 to 15 minutes. Add 1 1/2 cups hot water (reduce to 1 cup if you omitted cashews) to reach a saucy consistency and simmer further until the sauce thickens and fat starts to separate on top. Remove the whole spices. Taste and balance with 1 teaspoon sugar, adjust salt, and add 1/2 tablespoon kasuri methi.

Sixth Step: Cook the marinated chicken

Heat a griddle or heavy skillet with a little oil or butter over medium-high heat. Cook the marinated chicken in batches so pieces brown rather than steam. Pan-fry 3 to 5 minutes per side until lightly charred and nearly cooked through; an internal temperature of 165°F (75°C) signals doneness. You can also grill or bake the chicken (see FAQs for oven instructions). Rest the chicken 3 to 5 minutes.

Final Step: Combine and finish

Add the cooked chicken pieces to the simmering sauce and simmer together for 5 to 7 minutes so flavors meld and chicken finishes cooking. Stir in 1/3 cup heavy cream or whipping cream slowly to keep the sauce silky. Add an extra pat of butter or ghee if desired and a final sprinkle of 1/2 to 1 teaspoon garam masala for aroma. Garnish with finely chopped coriander leaves and serve with basmati rice or naan.

Timing and notes

Active prep: 15 minutes.
Cooking: about 30 minutes.
Marination: minimum 12 hours (overnight preferred).
Total elapsed time: about 12 hours 45 minutes including marination.

Dietary Substitutions to Customize Your Butter Chicken

Protein and Main Component Alternatives

If you want to swap the chicken, try these options while keeping the makhani flavor profile:

Tofu or tempeh: Press and marinate firm tofu or sliced tempeh. Pan-sear until golden and add to the sauce late to avoid crumbling. This keeps the recipe vegan-friendly when you also swap cream and butter.
Cauliflower: Use florets roasted until charred and tender. Add roasted cauliflower to the sauce for a vegetable-forward version that stands up to the rich gravy.
Paneer: Cube and lightly fry paneer for a vegetarian take; it soaks up the makhani sauce beautifully.

Vegetable, Sauce, and Seasoning Modifications

Adjust the sauce and seasoning to fit dietary preferences without losing the essence of butter chicken:

Nut-free: Omit cashews and increase cream to 1/3 cup. For dairy-free, use coconut cream or a high-quality plant-based creamer.
Lower fat: Reduce butter to 1 tablespoon and use low-fat yogurt for marination. Replace some cream with diluted cashew paste or extra pureed tomatoes to maintain body.
Milder spice: Use paprika instead of Kashmiri chili powder and remove green chilies for a child-friendly version.
Smoky flavor: After cooking, briefly hold the finished dish over a smoking charcoal piece in a small bowl inside the pot to add a tandoori-like aroma.

Mastering Butter Chicken: Advanced Tips and Variations

Pro cooking techniques

For deeper flavor, char the tomato-onion mixture on a hot skillet briefly before blending; this builds a roasted base for the gravy.
Use a heavy-bottomed pan to simmer the sauce slowly; it prevents sticking and produces a better textured gravy.
Temper cream by stirring in a few tablespoons of warm gravy before adding it back to the pot; this prevents splitting and keeps the sauce silky.

Flavor variations

Almond makhani: Substitute cashews with blanched almonds soaked and blended to a paste for a different nutty profile.
Green herb twist: Fold in a small handful of finely chopped cilantro and mint for a fresher finish right before serving.
Spiced butter chicken: Add a pinch of smoked paprika and a hint of fenugreek powder for more depth without raising heat.

Presentation tips

Serve in a shallow bowl with a swirl of cream and a few whole roasted cashews on top for visual appeal.
Pair with steamed basmati rice or warm buttered naan; these traditional accompaniments soak up the silky gravy perfectly.

Make-ahead options

Prepare the sauce up to 3 days ahead and refrigerate. Reheat gently and add freshly grilled chicken when serving for best texture.
For meal prep, portion into single servings and freeze. Thaw overnight and reheat gently on the stovetop with a splash of water or cream.

Need an easy dessert to serve after a rich main? Try one of my quick treats like Salted Carmelitas or a lighter finish like Berry Trifle depending on the occasion.

How to Store Butter Chicken: Best Practices

Refrigeration

Store leftover Butter Chicken in an airtight container in the refrigerator at 40°F (4°C) or below for up to 3 to 4 days. Cool the dish to room temperature before sealing to avoid condensation inside the container, which can dilute the sauce.

Freezing

Freeze Butter Chicken in freezer-safe bags or containers for up to 2 to 3 months. Portion into single servings for convenient reheating. Label each container with the date so you can use older portions first.

Reheating

Reheat gently on the stovetop over low heat with a splash of water or cream to restore creaminess. Avoid very high heat or prolonged microwaving at high power to prevent drying or splitting of the cream. Stir frequently until heated through.

Meal prep considerations

For batch cooking, keep sauce and protein stored separately when possible. This maintains texture especially if you plan to freeze portions. Add freshly grilled chicken to reheated sauce when serving for best results.

FAQs: Frequently Asked Questions About Butter Chicken

How long does butter chicken last in the fridge or freezer?

Butter chicken leftovers stay fresh in the refrigerator for up to 3-4 days when stored in an airtight container at 40°F (4°C) or below. For longer storage, freeze it in freezer-safe bags or containers for up to 2-3 months—portion it into single servings to make reheating easier. Thaw overnight in the fridge before reheating gently on the stovetop with a splash of water or cream to restore creaminess. Avoid microwaving on high to prevent drying out. Always check for off smells or sliminess before eating; discard if in doubt. This keeps the flavors intact without risking foodborne illness.

Can I use canned tomatoes instead of fresh in butter chicken?

Yes, canned tomatoes work great as a substitute for fresh ones in butter chicken. Use 1 cup (240ml) passata or canned tomato puree for smooth sauce, ⅓ cup (80g) double-concentrate tomato paste blended with water, or a 14 oz (400g) can of whole peeled tomatoes drained and pureed. If the can includes citric acid, strain excess liquid to avoid extra tanginess. Blend until smooth before adding to the gravy. This saves time and gives consistent results year-round. Adjust cooking time slightly—simmer 5-10 minutes less since canned tomatoes break down faster. Taste and balance with a pinch of sugar if needed for authentic mild sweetness.

What yogurt is best for marinating chicken in butter chicken?

Opt for thick, strained yogurt like Greek yogurt or hung curd (yogurt drained of whey overnight) for the best butter chicken marinade. About 1 cup (240g) coats 1.5 lbs (700g) chicken evenly without excess moisture. Thin regular yogurt releases water during cooking, diluting spices and making chicken watery or bland. To make hung curd at home, hang plain full-fat yogurt in cheesecloth for 4-6 hours. Marinate chicken thighs or drumsticks for 4-24 hours in the fridge for tender, flavorful results. The yogurt tenderizes the meat with its acidity while locking in spices like garam masala, ginger, and garlic.

How do I cook butter chicken chicken without a tandoor?

No tandoor needed—pan-fry, oven-roast, or grill marinated chicken for butter chicken. For stovetop: Heat 2 tbsp oil or ghee in a skillet over medium-high, add chicken pieces in a single layer, and cook 5-7 minutes per side until charred and internal temp hits 165°F (75°C). Oven method: Bake at 450°F (230°C) on a foil-lined tray for 20-25 minutes, flipping halfway. Grill on medium heat 6-8 minutes per side. Rest chicken 5 minutes before adding to sauce. These methods mimic tandoor smokiness; brush with butter midway for extra flavor. Avoid overcrowding to prevent steaming instead of browning.

How do I stop cream from splitting in butter chicken sauce?

Prevent cream splitting by tempering it before adding to hot butter chicken sauce. Take ½ cup (120ml) heavy cream or whipping cream, whisk in 3-4 tablespoons of warm gravy from the pan, then slowly stir the mixture back into the simmering sauce over low heat. Remove from heat entirely if needed. Use full-fat cream (at least 35% fat) as low-fat versions split easily. Add cream late in cooking, after tomatoes and spices have mellowed, and simmer just 2-3 minutes more. For extra stability, mix in 1 tsp cornstarch slurry. This keeps the sauce silky and restaurant-style, avoiding curdles even with high heat fluctuations.