Before we get into the recipe, a quick piece of Butter Chicken history I found fascinating: Butter Chicken, known as “murgh makhani” in Urdu/Hindi, was developed in India in 1948 by a restaurateur who wanted to prevent leftover chicken tikkas from drying out. The solution was a luxurious, buttery tomato sauce to revive the tikkas — and the rest is culinary history.
What began as a practical way to use leftovers became one of the world’s most loved Indian dishes. Butter Chicken has travelled the globe and been adapted to suit many palates, particularly in Britain, America and across Europe.
Like many popular dishes, it has been interpreted in different ways — some versions lean sweet, coconut-forward and very rich. If you’ve tried those and been left puzzled, this recipe might change your mind.
🙉 The problem with Butter Chicken
Many takeout or modified home recipes have moved away from authentic South Asian flavour profiles to satisfy wider tastes. The result can be a version that’s overly sweet, heavy on coconut flavours or just cloying.
If you’ve ever left a Butter Chicken meal feeling underwhelmed, this might explain it. This recipe aims to restore balance — keeping the dish creamy and buttery without drowning it in sweetness or overwhelming spices.
🍛 This Butter Chicken recipe is…
- creamy and buttery without being excessively rich
- built from a small selection of spices that support, not overpower, the dairy and tomato base
- vibrant and flavourful despite the pared-back spice list
- based on fresh ingredients for a brighter, more balanced result
- light enough that you won’t feel overly full afterwards
I wasn’t always a Butter Chicken fan — until I tried a version that respected those balances. This is the clean, comforting recipe I now turn to again and again.
🔪 Method
Below are clear, step-by-step instructions for making the Butter Chicken. There is also a video demonstration referenced by the original author. If you prefer a visual guide, search for a demonstration to follow along while you cook.
Start by marinating bite-sized pieces of chicken (thighs are preferred for juiciness) in yogurt, lemon juice, salt, red chilli powder, turmeric, coriander powder and garam masala. Ideally marinate for about one hour to let the flavours penetrate.
After marinating, cook the chicken using your preferred method — grill, bake, pan-fry or air-fry — until the exterior is lightly charred and the pieces are cooked through. The char provides a subtle smoky note that complements the rich sauce. Air-frying at 200°C for about 15 minutes works well, but other methods take a similar time.
Now prepare the sauce. In a deep pot, heat a combination of neutral oil and butter. Add cumin seeds, chopped onion and garlic and sauté until fragrant and just starting to colour at the edges — keep the onions lightly coloured rather than deeply browned.
Stir in the powdered spices (salt, paprika and coriander powder) together with chopped green chilli and cook briefly for 2–3 minutes to release the aromas. Add chopped fresh tomatoes, pour in a small amount of water, reduce the heat to low and simmer with the lid on for 5–8 minutes until the tomatoes soften.
Once softened, blend the tomato-onion base until smooth using an immersion blender or a regular blender. Return the smooth sauce to the pot and gently add double cream, bringing the sauce to a very gentle simmer over medium heat.
Add the cooked, charred chicken to the simmering sauce. Stir, cover and let everything simmer together on low for about five minutes so the chicken soaks up the sauce flavours. Finish by stirring in dried fenugreek (kasoori methi) and fresh chopped coriander for an aromatic lift. Just before serving, swirl through a little extra butter for a glossy finish.
🙋🏼♀️ Tips and helpful information
- Fresh tomatoes are superior to tinned. While tinned tomatoes and purees are convenient, fresh tomatoes provide brighter, fresher acidity that lifts the sauce.
- Keep the ingredient list focused. Heavy dairy like butter and cream can become overwhelming when paired with too many whole, aromatic spices. A simpler spice profile works best here.
- Use mild paprika for colour and gentle flavour. If you don’t have mild paprika, Kashmiri red chilli or deghi mirch will add colour with a slightly different flavour.
- This is a mild recipe. Heat level is about 3/10 — ideal for children or as the milder option at a larger meal. Add more green or red chilli if you prefer extra heat.
❓ Frequently asked questions
How can I double this recipe?
Double all ingredient quantities, but increase paprika, salt and red chilli gradually and adjust to taste. Begin with 1.5× the listed amounts for these spices, then fine-tune. Cooking times remain essentially the same.
How can I halve this recipe?
Halve every ingredient exactly. Adjust spices and chilli to taste. Cooking times will be largely unchanged.
Are there ways to make this recipe healthier?
Use single cream instead of double cream and reduce the butter to lower calories. The dish will be slightly less rich but still very tasty.
How can I make the sauce more yellow?
The orange tone comes from paprika. To make the sauce more yellow, reduce paprika to 1 teaspoon and increase turmeric to about 3/4 teaspoon.
What cut of chicken works best?
Chicken thighs are recommended for juiciness and tenderness — they pair well with the creamy sauce. Breast can be used but tends to be drier.
Can I make this vegetarian with paneer?
Yes. Substitute paneer for chicken and cook until charred; reduce cooking time in air-fryer or grill to around 8–10 minutes. Use the same sauce and steps.
What if I don’t have an immersion blender?
Blend the sauce in a regular blender or finely chop onions and tomatoes and cook longer (20–30 minutes) until they break down, using a potato masher to help. For extra smoothness, pass the sauce through a fine-mesh sieve.
How should I store Butter Chicken?
Store in an airtight container in the fridge for up to three days.
Can I freeze it?
Yes — freeze in an airtight container for up to four months. Expect a small texture change after thawing, especially if breast meat was used.
🍽️ What to serve with Butter Chicken
Butter Chicken pairs beautifully with roti, naan or basmati rice. A bright, zesty salad helps cut through the richness and provides a refreshing contrast.
📋 Recipe
Quick 30 Minute Butter Chicken
A balanced, flavourful Butter Chicken that’s creamy without being overly rich or sweet — a reliable recipe for home cooks.
Servings: 3
Prep time: 10 minutes | Cook time: 30 minutes | Total time: 40 minutes
Ingredients
For the chicken marination
- ½ kg (about 1.1 lb) boneless chicken, cut into bite-sized pieces (thigh preferred)
- 1.5 tbsp (30 g) Greek or full-fat yogurt
- 2 tbsp (30 ml) lemon juice
- 1 tsp coriander powder
- ½ tsp turmeric powder
- ½ tsp garam masala powder
- 1 tsp red chilli powder
- ½ tsp salt, or to taste
For the sauce
- ¼ cup (65 ml) neutral oil (sunflower, vegetable or canola)
- 2 tsp (10 g) butter
- 1 medium onion (about 150 g), chopped
- 2 tbsp chopped garlic (or 1 tbsp if using minced)
- 1.5 tsp cumin seeds
- 1 chopped green chilli
- ½ tsp turmeric powder
- 2 tsp coriander powder
- 4 tsp mild paprika (or 2 tsp if your paprika is strong)
- 1½ tsp salt, or to taste
- 5 small tomatoes (about 375 g), chopped
- ½ cup (120 ml) double cream (heavy whipping cream)
- 2 tbsp dried fenugreek (kasoori methi)
- 2 tbsp chopped coriander
- 2 tsp (10 g) butter to stir in at the end
Instructions
- (Optional but recommended) Combine all marination ingredients with the chicken and marinate for one hour.
- Air-fry, bake, grill or pan-fry the chicken pieces until charred and cooked through (about 12–15 minutes at 180–200°C). While the chicken cooks, proceed with the sauce.
- In a deep pot, heat the oil and butter together.
- Add onions, garlic and cumin seeds. Sauté for a few minutes until the onions begin to colour lightly (do not over-brown – about 8–10 minutes).
- Add chopped green chilli and the powdered spices. Sauté for 2–3 minutes.
- Add the tomatoes and sauté briefly, then add about 300 ml (1¼ cups) water. Cover, reduce heat to low and cook 5–7 minutes until the tomatoes soften.
- Blend the sauce smooth with a hand blender or transfer to a regular blender.
- Stir in the double cream and gently bring the sauce to a very light simmer over medium heat.
- Add the cooked chicken, stir, cover and simmer on low for 5 minutes.
- Stir in dried fenugreek and chopped coriander.
- Just before serving, stir in the final 2 teaspoons of butter for gloss and richness.
Notes
- If you don’t have mild paprika, Kashmiri red chilli powder or deghi mirch are good alternatives.
- If using minced garlic instead of chopped garlic, use 1 tablespoon.