How to Make Butter Chicken That Tastes Like a Restaurant

Hi there! Emma from GusRecipes here. You know that moment when you take your first bite of restaurant butter chicken and wonder, “Why doesn’t mine taste like this at home?” I’ve been there too! After countless attempts and recipe tweaks in my kitchen, I’ve finally cracked the code to creating butter chicken that rivals your favorite Indian restaurant. At GusRecipes, I believe special dishes like butter chicken shouldn’t be reserved for takeout nights only. Today, I’m sharing my foolproof method that transformed my homemade butter chicken from disappointing to divine. Get ready for tender chicken pieces swimming in that velvety, aromatic tomato gravy that you’ve been dreaming about!

In this guide, I’ll walk you through selecting the perfect chicken cuts, creating that signature sauce, and mastering the cooking techniques that make restaurant-style butter chicken so irresistible. Whether you’re a weeknight warrior or weekend culinary explorer, this recipe will become your new favorite!

Why This Butter Chicken Recipe Works

This isn’t just another butter chicken recipe—it’s a foolproof method for creating authentic flavors without professional equipment:

• Uses easily accessible ingredients while maintaining authentic taste
• Features a make-ahead sauce that deepens in flavor overnight
• Balances traditional techniques with practical shortcuts for home cooks
• Creates that signature velvety texture without hours of simmering
• Works perfectly for both special occasions and satisfying weeknight cravings

Choosing the Right Chicken for Butter Chicken

Best Cuts for Butter Chicken

For truly authentic butter chicken, boneless, skinless chicken thighs are your best friend. Their higher fat content keeps the meat juicy throughout cooking, and they absorb the marinade beautifully. Chicken breasts can work in a pinch, but they’re more prone to drying out—if using them, be extra vigilant with cooking times.

Buying Tips

Look for fresh chicken with a pinkish hue and no strong odor. Whenever possible, opt for free-range or organic chicken—the improved flavor really shines through in this dish. For convenience, you can ask your butcher to trim and cube the meat for you, saving prep time at home.

Substitutions

While traditional butter chicken uses chicken, you can substitute firm tofu or paneer for a vegetarian version. For a leaner option that still remains tender, turkey thighs can work surprisingly well—just reduce the cooking time slightly.

Ingredients & Prep for Butter Chicken

Chicken Prep Essentials

• Cut chicken into 1.5-inch cubes (not too small or they’ll overcook)
• Pat chicken thoroughly dry before marinating (helps spices adhere better)
• Score larger pieces slightly to allow marinade penetration
• Allow 4-24 hours for marination (overnight yields the best flavor)

Marinade for Butter Chicken

• Greek yogurt (1 cup) creates tenderness through gentle acidity
• Ginger paste (1 tablespoon) provides warming background flavor
• Garlic paste (1 tablespoon) adds essential aromatic base
• Garam masala (2 teaspoons) the signature spice blend
• Turmeric (½ teaspoon) adds color and earthy notes
• Kashmiri chili powder (1 teaspoon) provides color without excessive heat
• Salt (1 teaspoon) enhances all flavors
• Lemon juice (1 tablespoon) tenderizes and brightens

Sauce Essentials

• Ripe tomatoes or quality canned tomatoes (4-5 large)
• Heavy cream (¾ cup) creates signature richness
• Unsalted butter (4-6 tablespoons) the namesake ingredient!
• Kasuri methi (dried fenugreek leaves, 1 tablespoon) the “secret ingredient” that gives restaurant butter chicken its distinctive flavor
• Fresh cilantro for finishing

Step-by-Step Butter Chicken Cooking Instructions

Pre-Cooking Butter Chicken Prep

1. Combine all marinade ingredients in a large bowl, mixing until smooth
2. Add chicken pieces, ensuring each piece is well-coated
3. Cover and refrigerate: minimum 4 hours, ideally overnight
4. Remove marinated chicken from refrigerator 30 minutes before cooking
5. Prepare sauce ingredients while chicken comes to room temperature

Cooking Method for Butter Chicken

1. Heat 2 tablespoons oil in a large, heavy-bottomed pan over medium-high heat
2. Working in batches, sear marinated chicken for 2-3 minutes per side until lightly charred (chicken will finish cooking in the sauce)
3. Remove chicken and set aside
4. In the same pan, add 2 tablespoons butter and sauté 1 diced onion until translucent
5. Add 1 tablespoon ginger-garlic paste and cook until fragrant (about 1 minute)
6. Add 2 teaspoons garam masala, 1 teaspoon ground coriander, and ½ teaspoon turmeric, stirring constantly for 30 seconds
7. Add tomatoes (pureed if using fresh) and simmer for 15 minutes until sauce thickens
8. Blend sauce until smooth (using immersion blender or regular blender)
9. Return sauce to pan, add chicken, and simmer for 10-15 minutes until chicken is cooked through
10. Stir in heavy cream, 2 tablespoons butter, and crushed kasuri methi
11. Simmer for 5 more minutes to meld flavors

Doneness Check for Butter Chicken

The chicken is perfectly cooked when it reaches an internal temperature of 165°F (74°C). More importantly, the chicken should be tender enough to easily pull apart with a fork. The sauce should coat the back of a spoon and have a rich, vibrant orange-red color.

Resting Butter Chicken

Allow the finished dish to rest for 5-10 minutes off the heat before serving. This resting period allows the sauce to thicken slightly and the flavors to fully integrate. The dish actually improves after sitting for a short while!

Pro Tips for Perfect Butter Chicken

Avoiding Tough/Dry Butter Chicken

• Never boil the sauce after adding cream (simmer gently instead)
• Don’t skip the marination time it’s crucial for tender chicken
• If sauce becomes too thick, add warm water a tablespoon at a time
• Reserve some marinade (before adding chicken) to mix into the sauce for extra flavor
• Add a pinch of sugar to balance acidity if tomatoes are too tart

Tool Recommendations for Butter Chicken

• Heavy-bottomed pan or Dutch oven for even heat distribution
• Immersion blender for smooth sauce without transferring hot liquids
• Wooden spoons to avoid scraping the pan
• Quality chef’s knife for uniform chicken pieces
• Microplane for fresh ginger and garlic if not using paste

Storage & Reheating Butter Chicken

Butter chicken actually improves with time as flavors meld. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of cream if needed to restore consistency. For freezing, omit the cream and add it fresh when reheating (can freeze for up to 2 months).

Looking for more delicious recipes like this one? Check out my Pinterest page for endless inspiration! Find more amazing meal ideas on my Pinterest board I update it weekly with tested recipes your family will love!

Flavor Variations for Butter Chicken

Spicy Butter Chicken

Increase the heat by adding 1-2 finely chopped green chilies during cooking or incorporating 1 teaspoon of red chili powder to the marinade. For serious heat lovers, add ½ teaspoon of ghost pepper powder to the sauce (use with caution!).

Healthier Butter Chicken

Reduce calories without sacrificing flavor by substituting half the cream with Greek yogurt (added off-heat to prevent curdling). Use 2 tablespoons of butter instead of 4-6, and boost flavor with extra spices. Ghee can replace butter for a more authentic taste while being suitable for many dairy-sensitive individuals.

Global-Inspired Butter Chicken

Give your butter chicken an international twist by incorporating these flavor profiles:

• Mediterranean: Add 1 teaspoon dried oregano and finish with fresh lemon zest
• Mexican: Incorporate 1 teaspoon ground cumin and top with avocado slices
• Thai: Add 1 tablespoon red curry paste and finish with torn basil leaves

Serving Suggestions for Butter Chicken

Butter chicken truly shines when paired with the right accompaniments. For an authentic experience, serve with:

• Fluffy basmati rice or jeera (cumin) rice to soak up the delicious sauce
• Fresh, hot naan bread or buttery garlic naan for scooping
• Cooling cucumber raita to balance the rich flavors
• Simple kachumber salad (cucumber, tomato, onion with lemon juice)
• Pickled onions for acidic contrast
• Additional side of dal for a complete protein-rich meal

For beverage pairings, a mango lassi complements the spices beautifully. If serving with adult beverages, consider a crisp Riesling or Gewürztraminer that stands up to the bold flavors without overwhelming them.

FAQs About Butter Chicken

Can I make butter chicken without a blender?
Yes! Use canned tomato puree instead of whole tomatoes, and make sure to finely mince your onions, ginger, and garlic. The texture won’t be quite as smooth, but the flavor will still be excellent.

My sauce separated after adding cream. How do I fix it?
This happens when the sauce is too hot or boiling when cream is added. To fix it, remove from heat, let cool slightly, then whisk in 1-2 tablespoons of cool water until smooth.

Can I make butter chicken ahead for a party?
Absolutely! In fact, butter chicken tastes even better the next day. Make it up to 2 days ahead, storing without the final addition of cream. Reheat gently and stir in fresh cream before serving.

Is butter chicken very spicy?
Traditional butter chicken is mildly spicy, focusing more on aromatic flavors than heat. You can easily adjust the spice level by changing the amount of chili powder in your recipe.

What’s the difference between butter chicken and chicken tikka masala?
While similar, butter chicken typically has a smoother, more buttery sauce with less spice, while tikka masala is generally spicier with a more complex tomato flavor profile.

Conclusion

Mastering restaurant-quality butter chicken at home is absolutely within your reach! The key lies in marinating the chicken properly, creating that velvety tomato base, and not skimping on those finishing touches like kasuri methi and cream. Remember that great butter chicken isn’t rushed—each step builds essential flavor.

I’d love to see your butter chicken creations! Tag @GusRecipes on social media with your results, or leave a comment below sharing your experience. Did you try any of the variations? What sides did you serve with it?

Happy cooking!

How to Make Butter Chicken That Tastes Like a Restaurant

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• Author: Emma Emma
• Total Time: 1 hr 45 mins
• Yield: 4 servings 1x

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Description

Rich, creamy, and full of aromatic spices  this Butter Chicken (Murgh Makhani) is a classic Indian dish featuring tender chicken pieces simmered in a velvety tomato-butter sauce. Perfect with naan or basmati rice!

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Ingredients

Scale 1x2x3x

**For the Chicken Marinade:**

1 1/2 lbs boneless, skinless chicken thighs (or breasts), cut into chunks

1/2 cup plain yogurt

1 tablespoon lemon juice

2 teaspoons garam masala

1 teaspoon turmeric

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

**For the Sauce:**

3 tablespoons butter

1 tablespoon oil

1 large onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

1 1/2 teaspoons garam masala

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon paprika

1 (15 oz) can tomato sauce (or crushed tomatoes)

1 cup heavy cream (or coconut cream for dairy-free)

1 teaspoon sugar (optional, to balance acidity)

Salt, to taste

Fresh cilantro, for garnish

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Instructions

1. In a large bowl, combine yogurt, lemon juice, and spices for the marinade. Add chicken pieces, coat well, and marinate for at least 1 hour (or overnight in the fridge).

2. Heat a large skillet or Dutch oven over medium-high heat. Add oil and cook marinated chicken in batches until lightly browned. Remove and set aside (chicken will finish cooking in the sauce).

3. In the same pan, melt butter. Add onion and sauté until golden brown.

4. Stir in garlic, ginger, garam masala, cumin, chili powder, and paprika. Cook for 30 seconds until fragrant.

5. Add tomato sauce and simmer for 10 minutes, stirring occasionally.

6. Reduce heat to low and stir in cream. Return chicken to the pan and simmer for another 10–15 minutes, until sauce thickens and chicken is fully cooked.

7. Taste and adjust seasoning with salt and sugar if needed.

8. Garnish with fresh cilantro and a drizzle of cream before serving.

Notes

For a smokier flavor, grill or broil the marinated chicken before adding it to the sauce.

Serve with garlic naan, steamed basmati rice, or jeera rice for a complete meal.

Can be made ahead — flavors deepen after a day in the fridge.

To make it lighter, substitute half-and-half or evaporated milk for cream.

• Prep Time: 15 mins (plus 1 hr marinating time)
• Cook Time: 30 mins
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Nutrition

• Serving Size: 1 serving
• Calories: 480
• Sugar: 5g
• Sodium: 720mg
• Fat: 32g
• Saturated Fat: 17g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 2g
• Protein: 36g
• Cholesterol: 145mg

Keywords: butter chicken, murgh makhani, creamy tomato chicken, Indian curry, easy butter chicken recipe