Have you ever found yourself craving that rich, aromatic butter chicken from your favorite Indian restaurant? Well, good news! You can totally make this drool-worthy dish at home without breaking the bank or needing fancy chef skills. As someone who’s been cooking Indian food for years, I’m gonna break down everything you need for butter chicken that’ll impress even your foodie friends.
Essential Ingredients for Perfect Butter Chicken
Let’s dive straight into what makes butter chicken so darn delicious – the ingredients! Here’s what you’ll need to gather before starting
The Chicken
- Boneless, skinless chicken pieces: Most recipes call for chicken breasts (about 1.5 lbs or 2 breasts), but chicken thighs work amazingly too – they’re actually more flavorful and moist! Cut them into 1-2 inch pieces for even cooking.
The Marinade
Creating a flavorful marinade is crucial for authentic butter chicken. Here’s what you’ll need:
- Plain yogurt or Greek yogurt: About 1/2 cup – this tenderizes the chicken beautifully
- Lemon juice: 1 tablespoon adds brightness and helps tenderize
- Fresh ginger: 1 teaspoon grated (more if you love ginger like me!)
- Fresh garlic: 2 cloves, minced or pressed
- Spices for marinade:
- 2 teaspoons garam masala
- 1/2 teaspoon smoked paprika (or regular paprika)
- 1/2 teaspoon turmeric powder
- 3/4 teaspoon salt
The Butter Chicken Sauce
This is where the magic happens!
- Cooking oil: 2 tablespoons for sautéing
- Butter: 3 tablespoons (I sometimes sneak in a bit more )
- Yellow onion: 1 medium, finely diced
- Fresh garlic: 2 more cloves, minced
- Fresh ginger: 1 teaspoon grated
- Tomato base: Either 15 oz can of tomato sauce (American-style, which is just pureed tomatoes) or passata. Some recipes use fresh tomatoes (about 2 medium ones)
- Spices for sauce:
- 2 teaspoons garam masala
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon turmeric powder
- Heavy cream: 1/3 cup (room temperature is important!)
- Water: 1/4 cup to achieve desired consistency
- Optional but recommended:
- Kasuri methi (dried fenugreek leaves) – gives authentic flavor
- Honey or sugar – just a touch to balance flavors
- Cayenne pepper – if you want some heat
For Serving
- Fresh cilantro (coriander leaves) for garnish
- Steamed rice (basmati is traditional) or naan bread
- Lemon wedges
Step-by-Step: How to Make Butter Chicken
Now that we’ve gathered our ingredients let’s make some amazing butter chicken!
1. Marinate the Chicken
- Cut your chicken into small 1/2-inch pieces.
- In a large bowl, mix all the marinade ingredients (yogurt, lemon juice, ginger, garlic, and spices).
- Add the chicken pieces and coat evenly.
- Let it marinate for at least 1 hour in the refrigerator. Overnight is even better if you’re planning ahead!
- Take the chicken out about 10 minutes before cooking to come to room temp.
2. Cook the Chicken
- Heat a large skillet (cast iron works great) over medium-high heat.
- Add cooking oil.
- Add the marinated chicken and cook until lightly browned on all sides and cooked through, about 8-10 minutes.
- Remove chicken to a plate and cover with foil to keep warm.
3. Make the Sauce
- In the same skillet (don’t clean it!), reduce heat to medium and add butter.
- Once melted, add diced onion and sauté for about 4 minutes until softened.
- Add garlic, ginger, and all the sauce spices. Stir and cook for 1 minute to bloom the spices.
- Add tomato sauce and water. Stir well and reduce heat to medium-low.
- Simmer the sauce for 7-8 minutes, stirring occasionally.
- Stir in room temperature heavy cream (important so it doesn’t curdle!).
4. Combine and Finish
- Add the cooked chicken back to the skillet.
- Stir to combine with the sauce and simmer for 2-3 more minutes.
- Taste and adjust seasonings if needed.
- Garnish with fresh cilantro.
- Serve hot with rice or naan bread.
Tips for the Best Butter Chicken Ever
I’ve made butter chicken more times than I can count, and here are some insider tips I’ve learned along the way:
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Marinate longer if possible – The yogurt marinade really tenderizes the chicken and infuses flavor. Even 30 minutes helps, but overnight is amazing.
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Don’t skip the butter – I mean, it’s called butter chicken for a reason! Full fat dairy makes a huge difference in flavor.
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Room temperature cream – Make sure your heavy cream isn’t cold from the fridge or it might curdle when added to the hot sauce.
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Adjust consistency – If your sauce is too thick, add a splash of water or chicken broth. If too thin, simmer a bit longer.
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Make extra sauce – The sauce is seriously the best part! Make extra for dipping naan or drizzling over rice.
Common Questions About Butter Chicken
Is butter chicken spicy?
Traditional butter chicken is mild to medium spicy. The good news is you can totally adjust the heat level by adding more or less chili powder or cayenne pepper. In my house, we like it with a kick, so I add extra!
Can I make butter chicken vegetarian?
Absolutely! Swap the chicken for paneer (Indian cottage cheese) or firm tofu. The sauce is so good that honestly, you could put anything in it and it would taste amazing.
How long does butter chicken last?
Store leftovers in an airtight container in the fridge for up to 3-4 days. It actually tastes even better the next day as the flavors meld together. You can also freeze it for up to 3 months.
What can I serve with butter chicken?
Rice (especially basmati) and naan bread are traditional. For a complete meal, I like to add a fresh tomato salad or cucumber raita on the side to balance the richness.
Can I make butter chicken healthier?
You can use light cream instead of heavy cream and reduce the butter slightly. Boneless chicken breasts are leaner than thighs. But honestly, this is one of those dishes where the full-fat ingredients really make the dish special!
Can I use store-bought butter chicken sauce?
In a pinch, yes. But the homemade version is SO much better and actually not that hard to make. Plus, you can customize the flavors exactly how you like them.
Why Make Butter Chicken at Home?
I remember the first time I made butter chicken at home – I was literally shocked at how close it tasted to restaurant quality, maybe even better! Here’s why making it yourself rocks:
- It’s cheaper – Seriously, you’ll spend like $10-11 for a batch that serves 4 people (about $2.72 per serving)
- You control the ingredients – Adjust spice levels, salt, and creaminess to your preference
- Impress your friends and family – They’ll think you’re a culinary genius
- The leftovers are amazing – It tastes even better the next day!
The Bottom Line
Making butter chicken at home might seem intimidating at first, but once you gather the right ingredients and follow these steps, it’s actually pretty straightforward! The rich, creamy, slightly tangy sauce with tender chicken pieces is absolutely worth the effort.
Don’t be afraid to experiment with the recipe to suit your taste preferences. Want it spicier? Add more chili. Prefer it sweeter? Add a touch more honey. That’s the beauty of cooking at home – you can make it exactly how YOU like it.
So next time you’re craving Indian food, skip the takeout and give this homemade butter chicken a try. Your taste buds (and wallet) will thank you!
Make Korma Curry/ Gravy
4. While the chicken marinates, go ahead with the recipe. Heat 1½ tablespoon oil or ghee in a pan. Add 2 to 3 cardamom pods. I used a bit more here as we like the flavor.
5. Add 1 cup sliced yellow onions (2 medium yellow onions). Avoid using large red onions. Saute them stirring often until golden brown & caramelized, for about 10 to 12 mins.
6. This is how the onions look – golden brown & caramelized. Do not burn. Turn off the stove. Add 10 whole cashew nuts or almonds or a mix of both. If you do not have a powerful blender, you may soak the nuts in half cup hot water for 30 mins, drain before using here. Cool this completely.
7. Add the onions and nuts to a grinder/ blender jar. Pour ¼ cup yogurt or coconut milk.
8. Blend to a smooth puree. If you do not have a powerful blender, you may pour half cup water and blend. (remember to omit adding water later for the gravy)
9. Pour 1 to 2 tablespoon oil to the same pan and spread the oil. Add the following whole spices: (omit if you don’t have) Also note that it is hard to find/remove the whole spices after making the dish, so if you are afraid that you will bite into it, simply omit them.
- 1 bay leaf
- 3 cloves
- 1 cardamom
- 2 inch cinnamon. I used Ceylon cinnamon so used more. If you are using cassia, just use a 2 inch thin strip. Let the spices sizzle in the oil for a minute.
10. Add marinated chicken and slit green chili (optional).
11. Saute on a medium heat until the raw smell of ginger garlic is gone. This takes about 5 to 7 mins.
12. Add the onion paste. Pour ½ cup hot water.
13. Add ¼ teaspoon salt.
14. Add ½ to ¾ teaspoon garam masala and 1½ teaspoon coriander powder. You can also add little chili powder if you prefer red color korma.
15. Mix well and increase the heat to bring it to a boil. Reduce the heat, cover & cook on a medium heat until the chicken is tender and fully cooked through.
16. You will see traces of oil over the korma when it is done. Taste test and adjust salt or garam masala to preference. If the korma is too thick, add some hot water to bring it to consistency. If you want you may also finish this with half tsp or rose or kewra water and a generous pinch of nutmeg. I only add these to my mutton korma. Garnish with 2 tablespoons of chopped cilantro/coriander leaves.
Serve chicken korma with rice, jeera rice, roti, naan or paratha.
Onions: Traditionally onions are deep fried until deep golden to light brown. These crispy onions are later crushed to a coarse powder and then simmered along with the other ingredients after the meat has been partially cooked.
You may make the pan fried brown onions like I have shown in this post or follow this fried onion recipe post to make deep fried crispy onions. Deep fried onions impart a much deeper flavor and a slightly coarse texture to the chicken korma. Alternately you may also use your favorite brand of store bought fried onions.
Nuts: You can use only almonds or only cashews or a mix of both. Alternately you may use almond meal/ flour for convenience. To make the dish nut-free, you may use thick coconut milk.
Yogurt/ Curd: This recipe uses yogurt in the marinade and also in the korma. You can use store bought or homemade yogurt but make sure you don’t use very sour yogurt as it can make your dish too tart. To make this dish dairy free, you may use thick coconut milk.
Spices: A traditional Korma uses a long list of ground and whole spices like bay leaf, cinnamon, cardamoms, cloves, nutmeg, mace, coriander, black cardamoms and black pepper. However I have reduced them to the minimum making sure to retain the best flavors.
Chicken: Usually korma is made with bone-in meat as it makes the best and flavorful dish. I use whole chicken that’s pre-cut (known as curry cut). You can also use boneless chicken or chicken thighs. Avoid using breasts as they can easily dry out if overcooked.
Kewda or Rose Water: Kewda or rose water are artificial flavoring ingredients used in a lot of Korma recipes before finishing. These impart a floral scent (perfume) to the dish. At home, we personally don’t prefer. But if you have, you may use a few drops.
- Bone-in chicken tastes best in this recipe as the juices from the bones seep to the korma and make the gravy delicious.
- Marinating the chicken is optional. It is just done to tenderize the meat. If you prefer to skip the step, add all of the marinade ingredients together to the pan along with chicken.
- A korma curry gets its creamy texture from yogurt and nut paste. Traditional korma recipe does not use any kind of starch to thicken the curry.
- The aroma comes from the fried onion paste, take care to fry the onions evenly.
- If you have a nut allergy just skip the nuts in the recipe and add more yogurt or use coconut milk.
Related Recipes
For best results follow the step-by-step photos above the recipe card
Step by Step Photo Instructions
1. To a mixing bowl, add
- ½ kg chicken (1.2 lbs. skinless, bone-in preferred but boneless is okay)
- 3 tablespoons plain yogurt (or coconut milk)
- 1 tablespoon ginger & garlic paste or ½ tbsps. each grated (We usually rub the chicken with turmeric and then rinse off before cooking. Hence the yellow color here.)
- ¼ teaspoon turmeric
- 1 teaspoon Kashmiri red chili powder (or paprika)
- 1 teaspoon garam masala
- ½ teaspoon salt
3. Mix well to coat the chicken with the spices. Cover and keep aside until needed or refrigerate overnight if you want.