Why You’ll Love this Butter Chicken
This butter chicken recipe is truly the crown jewel of Indian cuisine—rich, aromatic, and utterly satisfying. I’m talking about tender chicken pieces bathed in a velvety tomato-cream sauce that’ll make your taste buds dance with joy. The double marinade might seem like extra work, but trust me, it’s what gives the chicken that incredible depth of flavor.
The touch of liquid smoke adds that tandoori-like quality you’d normally need a clay oven to achieve. And don’t get me started on that silky sauce—butter and cream transform simple ingredients into something magical. Ready for restaurant-quality butter chicken at home?
What makes this version special? It’s the perfect balance of spices—garam masala, fenugreek leaves, and just enough chili for warmth without overwhelming heat.
What Ingredients are in Butter Chicken?
Butter chicken, also known as Chicken Makhani, is one of those magical dishes that transforms simple ingredients into something extraordinary. The key to its rich, creamy flavor lies in the double marinade process and the aromatic spice blend. Don’t be intimidated by the long ingredient list—many items repeat across the marinades and sauce, and the effort is absolutely worth it for this restaurant-quality dish at home.
- 800g chicken breast fillets, cut into cubes
- 1 tablespoon lemon juice (plus another tablespoon for second marinade)
- 2 teaspoons chili powder (divided between marinades and sauce)
- 1/4 teaspoon liquid smoke (plus another 1/4 teaspoon for sauce)
- 1 cup natural yogurt
- 1/8 teaspoon red food coloring
- 2 tablespoons garlic paste (plus another tablespoon for sauce)
- 2 tablespoons ginger paste (plus another tablespoon for sauce)
- 2 tablespoons garam masala (plus another 1 1/2 tablespoons for sauce)
- 4 tablespoons butter (3 tablespoons melted for marinade, 1 tablespoon for sauce)
- 1 tablespoon olive oil
- 1 green chili pepper, finely chopped
- 690ml tomato puree (passata)
- 1 tablespoon tomato paste
- 1/2 tablespoon honey
- 1 tablespoon dried fenugreek leaves
- 300ml thickened cream
When shopping for these ingredients, quality matters, especially for the spices. If you can’t find garlic or ginger paste, you can make your own by finely mincing or grating fresh garlic and ginger. The dried fenugreek leaves (also called kasuri methi) might be found in specialty stores or Indian grocers—they add an authentic flavor that’s worth seeking out, but the dish will still be delicious without them. And remember, the red food coloring is optional; it just gives the dish that vibrant restaurant look we’re all familiar with.
How to Make this Butter Chicken
Making butter chicken is a two-step marination process that’s absolutely worth the wait. Start by combining the first marinade ingredients in a bowl: 1 tablespoon lemon juice, 1 teaspoon chili powder, 1/4 teaspoon liquid smoke, 1 cup natural yoghurt, and 1/8 teaspoon red food coloring. Add your 800g of cubed chicken breast fillets to this vibrant mixture, cover, and let it rest in the refrigerator for an hour. This initial soak begins tenderizing the meat while infusing it with that characteristic tandoori color and flavor.
After the first hour, it’s time for the second marinade to work its magic. Mix in 2 tablespoons garlic paste, 1 tablespoon garam masala, 3 tablespoons melted butter, another teaspoon of chili powder, 2 tablespoons ginger paste, 1 tablespoon lemon juice, and 1 tablespoon olive oil. This aromatic blend takes the chicken to a whole new level. Cover again and refrigerate for another 3-4 hours—I know, the waiting is torture when you can already smell those incredible spices, but trust me, every minute counts for flavor development.
When you’re finally ready to cook, preheat your oven to 200°C and place the marinated chicken on a baking tray. Bake for about 20 minutes until the edges start to char slightly. While that’s happening, prepare the luscious sauce by melting 1 tablespoon butter in a pan and adding 1½ tablespoons garam masala, along with the ginger and garlic pastes. For authentic results, consider using a premium Chinese wok set which provides even heat distribution perfect for making the sauce. Toss in the finely chopped green chili, 690ml tomato puree, liquid smoke, tomato paste, chili powder, honey, and dried fenugreek leaves. After letting these flavors meld, pour in 300ml of thickened cream, creating that signature velvety sauce that’s the hallmark of a proper butter chicken. The sauce should coat the back of a spoon—rich, creamy, and ready to embrace those twice-marinated chicken pieces.
Butter Chicken Substitutions and Variations
Need to adjust your butter chicken recipe but worried about sacrificing flavor? I’ve got you covered with simple swaps that maintain that creamy, dreamy essence we all crave.
For a lighter version, swap the heavy cream with coconut milk or Greek yogurt. The tanginess from yogurt actually complements the tomato base beautifully, if you ask me. Can’t find fenugreek leaves? A pinch of maple syrup mimics that distinct flavor, oddly enough.
Vegetarians can substitute paneer or firm tofu for chicken—just reduce the cooking time. For extra heat, double the chili powder or add a few more green chilies. And my little secret for busy weeknights? Using pre-cooked rotisserie chicken cuts down prep time dramatically without compromising that authentic taste.
What to Serve with Butter Chicken
When you’ve crafted that velvety, aromatic butter chicken, the supporting cast on your plate deserves just as much thought as the star attraction. My go-to pairing is always fluffy basmati rice, which soaks up that creamy tomato sauce beautifully. Sometimes I’ll get fancy and make jeera rice with cumin seeds toasted in ghee.
Naan bread is non-negotiable in my house—warm, slightly charred, and perfect for scooping up every last drop of sauce. Can you imagine wasting any of that goodness?
For veggies, I love serving a simple cucumber raita to cool things down, or a side of saag (spinach) for color and nutrition. A small kachumber salad with diced cucumber, tomato, and onion dressed with lemon juice adds a fresh, crisp contrast to the rich curry.
Final Thoughts
After you’ve mastered this butter chicken recipe, I’m confident you’ll add it to your regular rotation of comfort foods. There’s something magical about the combination of tender chicken, aromatic spices, and that velvety tomato-cream sauce that makes everyone at the table swoon.
Don’t stress if you need to adjust the spice levels—this dish is incredibly forgiving. Can’t find fenugreek leaves? No problem, the dish will still taste wonderful. The beauty of butter chicken lies in its adaptability while maintaining that distinctive, crave-worthy flavor profile.