The butter chicken you make at home should hit just as hard as the version you still think about from that one restaurant. And with the right moves, it does. The problem most recipes don’t tell you: skipping the sear or drowning the spices in cream is the difference between deep flavor and a thin pink sauce.
Marinating the thighs in yogurt and spices tenderizes the meat all the way through. Then a screaming-hot pan creates the caramelized crust the sauce needs to grab onto… Skip that step, and you’re just simmering bland chicken in a tomato cream sauce. Kasoori methi goes in at the end, the way it’s supposed to, and that dried fenugreek does something no other spice can replicate; it gives the sauce that recognizable, slightly haunting depth that makes people ask what’s in this. Don’t worry, we link the exact spices we use in the recipe card so you can stock up.
The result is silky, deeply spiced, and exactly what butter chicken is supposed to be. Make extra. You’ll want it cold, straight from the container, standing in front of the fridge at midnight… And that’s how you’ll know you nailed it.
What Is Butter Chicken?
Butter chicken (Murgh Makhani) is a North Indian dish of yogurt-marinated chicken simmered in a tomato-butter-cream sauce. It’s known for being rich, mildly spiced, and deeply aromatic without being aggressively hot.
Unlike chicken tikka masala, butter chicken leans smoother, slightly sweeter, and more butter-forward. If you love layered, spice-forward curries, our Rogan Josh (Kashmiri Lamb Curry) takes the same depth in a bolder direction.
Why Chicken Thighs Make the Best Butter Chicken
Use boneless, skinless chicken thighs.
Chicken thighs:
- Stay juicy through both searing and simmering
- Tolerate slightly higher internal temps without drying
- Develop better flavor from browning
Chicken breasts can work… but they won’t give you those fork tender bites. Thighs will.
If chicken is your weeknight workhorse, browse our full chicken recipes collection for everything from grilled thighs to one-pan dinners.
🔪 Ingredients for Butter Chicken
For the Marinade
- Boneless skinless chicken thighs, cut into bite-sized pieces
- Plain yogurt (Greek or regular)
- Fresh lemon juice
- Kosher salt
- Garam masala
- Ground cumin
- Kashmiri chili powder (for color and gentle warmth)
- Turmeric
- Freshly grated ginger & garlic
We include links to the exact spices we use in the recipe card below.
For the Sauce
- Tomato purée or passata (not crushed tomatoes, you want a smooth texture)
- Brown sugar (just enough to balance acidity)
- Kashmiri chili powder
- Heavy cream
- Kasoori methi (dried fenugreek leaves), crushed between palms
- Unsalted butter
- Cilantro and lemon wedges for serving
Equipment
- 10-12″ Cast Iron Skillet or other oven safe skillet or sauté pan
- tongs
- Instant-read thermometer
- mixing bowl
- Microplane or fine grater
- Wooden spoon or spatula
- Splatter sreen
📝 How to Make Butter Chicken at Home
- Marinate the Chicken
Combine yogurt, lemon juice, salt, and spices. Add chicken and coat well.
Refrigerate at least 30 minutes; 6–24 hours gives deeper flavor and tenderness. Properly marinated chicken will look slightly opaque and lightly stained orange from spices. - Sear for Flavor
Heat a large skillet over medium-high heat and add butter or ghee.
Shake excess marinade from the chicken and sear in batches, cooking 2–3 minutes per side until lightly charred.
You’re looking for browned edges and small caramelized spots on the surface. The chicken should feel firm but still spring slightly when pressed. Internal temperature should register between 160–165°F during the sear; it will finish cooking gently in the sauce.
Do not crowd the pan. If the chicken releases liquid instead of browning, your heat is too low or the pan is overcrowded. - Build the Sauce
Reduce the heat to medium. Add tomato purée and scrape up any browned bits.
Stir in chili powder, salt, and sugar. Let it bubble gently for several minutes to reduce raw tomato flavor. - Add Cream and Simmer
Stir in the heavy cream and return the chicken to the pan (if removed).
Simmer gently 8–10 minutes. The sauce should turn glossy and deepen in color, coating the back of a spoon without running thin.
Do not boil once cream is added; too much heat can cause separation. - Finish with Butter & Kasoori Methi
Crush kasoori methi between your palms and stir it in.
Swirl in the final butter and simmer on low for 3–5 minutes. The chicken thighs should register at least 170–175°F and feel tender when pierced, but are best when cooked to 175-180°F. Thigh meat improves as it climbs above 165°F; that’s when collagen relaxes, and you get true fork-tender texture.
Substitutions & Variations
- Chicken breasts: Not recommended for this method. They tend to dry out during the simmer. If you insist, sear just to 150–155°F and let them finish gently in the sauce to 165°F.
- Ghee instead of butter: Excellent swap, especially if you’re cooking a lot of Indian dishes. It’s gt a higher smoke point and a subtle nuttiness. We stock up on ours from Costco.
- No kasoori methi: Use a small pinch of ground fenugreek or skip it. You’ll lose some aroma, but the dish still works.
- More heat: Add ¼–½ teaspoon cayenne or a minced fresh chili.
- Lighter sauce: Use half-and-half instead of heavy cream. The sauce will be thinner and less luxurious. But seriously, why would you want that?
💡 Meat Nerd Tips
- Kashmiri chili is about color, not heat. If you swap paprika, you lose nuance but keep appearance.
- If the sauce tastes flat, it usually needs salt, not sugar.
- A short rest off the heat before serving helps the sauce thicken naturally.
- Crushing kasoori methi is not optional. It changes everything.
🍽️ What to Serve with Butter Chicken
- Basmati rice: The classic. Fluffy grains soak up every drop of sauce.
- Warm naan: For scooping. Bonus points for garlic naan if you want an extra pop of flavor.
- Cucumber raita: Cool, tangy contrast to balance the richness.
- Jeera (cumin) rice: Adds subtle depth without overpowering the dish.
- Simple roasted veggies: Cauliflower, green beans, or sautéed spinach keep the plate balanced.
🧊 Leftovers & Reheating
- Refrigerate in an airtight container up to 4 days.
- Reheat gently over low heat. Add a splash of cream or water if the sauce thickens too much.
- Avoid boiling after reheating; cream sauces can split.
- Make a double batch and freeze in vacuum-sealed bags for up to 3 months. Thaw in the fridge overnight. The sauce may split a bit when reheating, so reheat over low, stirring as needed.
Have you tried this recipe? Do us a favor and rate the recipe card with the ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.
Butter Chicken Recipe
Recommended Equipment
- 10-12″ Cast Iron Skillet or other oven safe skillet or sauté pan
- mixing bowl
- Microplane or fine grater
- Wooden spoon or spatula
- Splatter sreen
Ingredients
Chicken & Marinade
- 1½ lb boneless skinless chicken thighs cut into 1½-inch pieces
- ¾ cup plain yogurt Greek or regular
- 1 tablespoon lemon juice
- 1½ teaspoon kosher salt
- 2 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon Kashmiri chili powder or 1 teaspoon paprika
- ½ teaspoon turmeric
- 1 tablespoon grated ginger
- 3 garlic cloves grated
- 2 tablespoons unsalted butter
Sauce
- 14 oz tomato purée tomato passata
- 1 teaspoon brown sugar
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon kosher salt
- ¾ cup heavy cream or half-and-half
- 1 teaspoon kasoori methi dried fenugreek leaves
- 2 tablespoons unsalted butter
- Chopped cilantro to garnish
- Lemon wedges to serve
Instructions
Marinate the Chicken
- In a bowl, mix yogurt, lemon juice, salt, garam masala, cumin, chili, turmeric, ginger, and garlic. Add chicken; coat well. Cover and chill 30 minutes up to 24 hours.
Sear the Chicken
- Heat a large skillet over medium-high with butter. Shake excess marinade and sear chicken in batches 2–3 min/side until lightly charred and just cooked through.
Make the Sauce
- Lower heat to medium. Stir in tomato purée along with the heavy cream.
- Add the sugar, chili powder, and salt and stir to combine. And return the chicken to the pan if you removed it while searing.
- Simmer gently 8–10 min, stirring, until noticeably thicker and glossy.
- Finally add the kasoori methi and simmer on low 3–5 min until the chicken is tender and the sauce coats a spoon.
- Remove the pan from the heat and swirl in the final 2 tablespoons of butter.
Serve
- Garnish with cilantro and a drizzle of cream.
- Serve hot with basmati rice or naan and lemon wedges.
Notes
- Use chicken thighs for the best texture. Thighs become tender around 170–175°F. Chicken breasts tend to dry out during the simmer and are not recommended for this method.
- Do not crowd the pan during searing. Browned edges = flavor. If the chicken releases liquid, cook in smaller batches to allow it to sear, not steam.
- Shake off excess marinade before searing. Too much yogurt in the pan will steam the chicken instead of browning it.
- Simmer gently after adding cream. Avoid boiling, or the sauce may separate.
- Crush kasoori methi between your palms before adding. This releases its aroma and makes a noticeable difference. If you can’t find fenugreek leaves, simply omit them.
- If the sauce tastes flat, add salt first. It usually needs seasoning, not sugar.
- Cashew-cream variation: blend ¼ cup soaked cashews with ½ cup water until smooth; stir in at the end for extra richness. (If your sauce is thin, this is a great way to bring the body back.)
- Rest 5 minutes before serving. The sauce thickens slightly and clings better to the chicken.
Nutrition
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❓ FAQs
At least 30 minutes. Six to 24 hours gives a deeper flavor and more tender meat.
Yes. The flavor improves the next day. Reheat gently and do not boil.
Not recommended for this recipe. Butter chicken is meant to be fork-tender, and breasts tend to tighten during the simmer. If you use them anyway, sear only to 150–155°F and let them finish gently to 165°F — expect a firmer texture.
Use a small pinch of ground fenugreek or omit it. The dish will still be good, just slightly less aromatic.
Butter chicken is typically mild to medium in heat. Kashmiri chili powder provides color and gentle warmth rather than aggressive spice. The cream and butter mellow the sauce, making it rich and balanced rather than hot. Heat can be increased with cayenne or fresh chili.
Butter chicken is smoother, richer, and slightly sweeter due to higher butter and cream content. Tikka masala usually has a stronger tomato base and a more pronounced spice profile. Butter chicken focuses on silkiness; tikka masala leans more robust and tangy.
Yes. Butter chicken often tastes better the next day as the spices continue to develop. Store refrigerated for up to 4 days and reheat gently over low heat. Avoid boiling after adding cream to prevent the sauce from separating.
