My husband and I ate at a restaurant locally that had Indian Butter chicken and we loved it, so I decided I had to learn how to make it. Here is what I have for my better than takeout Indian butter chicken!
Related: Yellow Curry
Ingredients
Chicken
The main protein, cooked until tender and ready to soak up all the flavor.
Yogurt
Tenderizes the chicken and helps the spices cling, creating a flavorful base.
Garlic
Adds bold, savory depth to the marinade.
Ginger
Brings warmth and brightness that balances the richness of the sauce.
Garam Masala
A classic Indian spice blend that gives butter chicken its signature flavor.
Cumin
Adds earthy warmth and enhances the other spices.
Paprika
Adds mild sweetness and color without overpowering the dish.
Turmeric
Gives the chicken a warm golden hue and subtle earthiness.
Butter
Creates a rich, silky base for the sauce and adds classic butter chicken flavor.
Onion
Adds sweetness and depth as it softens and cooks down.
Garlic
Builds savory richness throughout the sauce.
Ginger
Adds freshness and keeps the sauce from feeling too heavy.
Garam Masala
Reinforces the warm spice profile and ties the sauce together.
Cumin
Adds warmth and depth to the tomato base.
Chili Powder (optional)
Adds gentle heat—easy to adjust based on preference.
Red Pepper Flakes (optional)
Bring a little extra kick for those who like spice.
Tomato Sauce
Forms the backbone of the sauce, adding acidity and richness.
Ground Cashews (optional)
Thicken the sauce and add subtle nuttiness for a restaurant-style finish.
Heavy Cream
Gives the sauce its signature creamy, luxurious texture.
Garnish
To make it look fancy and adda bit more flavor, add some greens like parsley, mint, or cilantro. You can also add red pepper flakes, and lemon juice.
Instructions
Mix the marinade all together
Refrigerate at least 1 hour
Sauté the onions in a pan with the butter
Add the garlic and ginger in and cook until fragrant
Add the spices, tomato sauce, and cashews (if using)
Bring it to a boil then reduce down to a simmer for 5 minutes stirring occasionally
Add the cream and chicken and simmer 10 more minutes
Serve over naan or rice
Related: Fried Rice
Butter chicken
Ingredients
- Marinade:
- 2 lbs chicken cooked
- 2/3 cup yogurt
- 3 tbsp garlic
- 1/2 tbsp ginger minced
- 1 tsp garam masala
- 1/4 tsp cumin
- 1 tsp paprika
- 1 tsp turmeric
- Simmer Sauce:
- 4 tbsp butter
- 2/3 cup onion
- 3 tbsp garlic
- 1 tbsp ginger minced
- 1 tbsp graham masala
- 1 tsp cumin
- 1 tsp chili powder optional
- 1 tsp red pepper flakes optional
- 1 cup tomato sauce
- 1/2 cup ground cashews optional
- 1 cup heavy cream
- Serve over rice or naan
- Garnish- Parsley mint, or cilantro and red pepper flakes (if desired) lemon juice (if desired)
Instructions
- Mix the marinade all together
- Refrigerate at least 1 hour
- Sauté the onions in a pan with the butter
- Add the garlic and ginger in and cook until fragrant
- Add the spices, tomato sauce, and cashews (if using)
- Bring it to a boil then reduce down to a simmer for 5 minutes stirring occasionally
- Add the cream and chicken and simmer 10 more minutes
- Serve over naan or rice
