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A bowl of creamy authentic Indian butter, chicken, garnished with fresh cilantro served with a side of fluffy naan.

Authentic Indian Butter Chicken

Experience the rich, creamy, and authentic flavors of classic Indian butter chicken in this simple, restaurant quality recipe.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 people
Course: Main Course
Cuisine: Indian
Calories: 430

Ingredients
  

For the Chicken Marinade:
  • 1 ½ lbs boneless chicken thighs or breasts, cut into bite-sized pieces
  • 1 cup plain Greek yogurt or regular plain yogurt
  • 2 tablespoon lemon juice
  • 1 ½ tablespoon ginger-garlic paste or 1 tablespoon grated ginger + 1 tablespoon minced garlic
  • 2 teaspoon garam masala
  • 2 teaspoon ground cumin
  • 1 ½ teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 ½ teaspoon chili powder adjust to heat preference
  • 1 teaspoon smoked paprika optional, for depth
  • 1 teaspoon salt
For the Sauce:
  • 3 tablespoon butter divided: 2 tablespoon for sautéing, 1 tablespoon to finish
  • 1 tablespoon oil prevents butter from burning
  • 1 large onion finely diced
  • 1 ½ tablespoon ginger-garlic paste
  • 2 teaspoon ground cumin
  • 2 teaspoon garam masala
  • 1 teaspoon coriander
  • 1 teaspoon Kashmiri chili powder or regular chili powder for more heat
  • 1 teaspoon smoked paprika
  • 1 ½ teaspoon salt to taste
  • 1 14 oz can crushed tomatoes (or pureed fresh tomatoes)
  • 1 cup heavy cream or half & half for lighter
  • ½ cup water or chicken stock adjust for consistency
  • 1 tablespoon honey or sugar (Optional) balances acidity
  • Fresh cilantro for garnish

Equipment

  • Sauce Pan

Method
 

Marinate the Chicken
  1. Mix all marinade ingredients in a large bowl. Coat chicken well.
  2. Cover and refrigerate at least 1 hour (overnight for best flavor).
Cook the Chicken
  1. Heat a skillet or grill pan over medium-high heat.
  2. Sear chicken pieces (in batches) until charred and 80% cooked through. Set aside.
Make the Sauce
  1. In a large pan, melt 2 tablespoon butter + oil.
  2. Sauté onions until golden brown (8–10 min).
  3. Add ginger-garlic paste. Cook until fragrant (2 min).
  4. Stir in cumin, garam masala, coriander, chili powder, paprika. Toast spices 30 sec.
  5. Add tomatoes and salt. Simmer uncovered 10 min until thickened and deep red.
  6. Blend sauce with an immersion blender (or carefully in a blender) until smooth.
Finish the Curry
  1. Return sauce to pan. Add seared chicken + juices.
  2. Stir in cream, honey, and simmer gently 10–15 min until chicken is cooked through and sauce is silky.
  3. Swirl in the last tablespoon of butter before serving.
Serve
  1. Garnish with cilantro.
  2. Best with basmati rice, naan, or roti.
Tips for Maximum Flavor:
  1. Toast whole spices (like cardamom pods, cinnamon stick, cloves) in the butter before adding onions for a restaurant-style touch.
  2. Marinate chicken overnight to deepen spice penetration.
  3. Use chicken thighs—they stay juicy and absorb the sauce better.