With my Easy Butter Chicken Recipe, you get rich, creamy, authentic Indian flavor that most homemade versions can’t touch. My secret is seasoning twice, once in the marinade and once in the sauce, so the flavor is deeply layered in every bite. Easy to make and totally irresistible, this is the one recipe that makes my family forget all about takeout.

A bowl of white rice topped with saucy Butter Chicken curry, garnished with chopped cilantro, sits in the foreground with a larger serving dish and extra garnishes in the background.

My Simple Butter Chicken Recipe

My son is a big fan of Indian cuisine. We have a favorite restaurant town that he always chooses for special occasions. We all get their butter chicken.

For years, I’ve wanted to recreate this recipe at home. The kind with tender chicken and a rich, velvety sauce that clings to every bite. I perfected this version after several tests, tweaks, and tastings, and this is one my son always requests.

What sets my recipe apart from most is how the flavors are layered. I marinate the chicken with a bold spice blend first, then the sauce gets its own layer of warm spices before the cream goes in. The result is authentic restaurant-quality butter chicken that you can make at home any night of the week.

You have to serve rice with butter chicken. My Instant Pot Jasmine Rice makes the perfect side dish with this chicken recipe.

Why My Butter Chicken is the Best

Double-layer spice method – Most recipes season the sauce or the chicken, not both. I do both, which means every bite is fully loaded with flavor.
Broiled chicken, not simmered from raw – Adding raw chicken directly to a sauce pulls moisture into the liquid and dilutes everything you built. Broiling the marinated chicken first locks in that caramelized edge and keeps the sauce concentrated and rich.
Velvety sauce – That silky, restaurant-style texture does not happen by accident. Blending the sauce before adding the cream gives it a finish that most homemade versions never achieve.

Ingredients Needed to Make the Best Butter Chicken

Assorted ingredients for Butter Chicken Recipe on a white surface, including olive oil, Greek yogurt, lemon juice, chili powder, paprika, salt, turmeric, garam masala, ground cumin, ground coriander, and chicken thighs, arranged in bowls and plates.

Below is a list of the ingredients you’ll need to make this recipe. Scroll down to the full recipe card for the specific amounts.

For the Marinade

Olive oil – Helps the marinade coat the chicken evenly and promotes browning.
Greek yogurt – The acid in yogurt tenderizes the chicken and helps the spices penetrate.
Lemon juice – Brightens the marinade and balances the richness of the final dish.
Chili powder – Adds a mild, earthy heat that works with the other spices.
Paprika – Gives the chicken color and a subtle sweetness.
Salt – Seasons the meat from the inside out during the marinating time.
Turmeric – Adds a warm, golden hue and a slightly peppery depth.
Garam masala – The backbone of the marinade. This warm spice blend is what gives butter chicken its signature flavor.
Ground cumin – Earthy and slightly smoky, cumin rounds out the spice profile.
Ground coriander – Adds a faint citrusy note that lifts the whole marinade.
Chicken thighs – Thighs hold up to marinating and high broiler heat better than breasts, and they stay juicy in the sauce.

For the Sauce

Butter – The foundation of the sauce and where the dish gets its name. Use real butter for the best flavor.
Onion – Cooked until very soft, the onion adds a natural sweetness that balances the acidity of the tomatoes.
Ginger – Fresh ginger brings heat and brightness that dried ginger cannot replicate.
Garlic – Deeply savory and essential to the flavor of the sauce.
Jalapeño – Optional but recommended. It adds a gentle kick without making the dish aggressively spicy.
Garam masala – A second addition of this spice creates layers of flavor throughout the dish.
Cinnamon – A small amount gives the sauce warmth and complexity that most people cannot identify but always notice.

Substitutions or Variations

Out of Greek yogurt? You can use plain whole milk yogurt or even sour cream.
Prefer more heat? Add an extra jalapeno or a pinch of cayenne to the sauce.
Prefer chicken breast? Cut breasts into chunks and reduce the broil time slightly.
Want a deeper tomato flavor? Stir in an extra tablespoon of tomato paste and let the sauce simmer a few minutes longer before adding the cream.
No fresh ginger on hand? Use 1 teaspoon of ground ginger in the sauce. It is not a perfect swap, but it holds up in a pinch.

How to Make Homemade Butter Chicken

Here are my step-by-step instructions so you can make this recipe with ease. For the full, printable recipe with amounts and temperatures, scroll down to the recipe card below.

First step in preparing Butter Chicken is to use a glass bowl and all all the marinade ingredients.

Next step in preparing Butter Chicken is to use a evenly coat the chicken with marinade mixture.

In a bowl, mix all marinade ingredients except the chicken.
Add the chicken and coat well. Cover and marinate for at least 1 hour or overnight.

A skillet with sautéed sliced onions on butter sits on a white marble surface next to a striped kitchen towel. This is another step in preparing Butter Chicken.

Sliced onions cooking in a gray pan with garam masala, cinnamon, salt, and pepper sprinkled on top, placed on a white marble countertop beside a striped cloth for Butter Chicken Recipe

In a large pan, melt butter over medium heat. Add onions and cook until soft, about 5 minutes.
Add garlic, ginger, and jalapeno. Cook for 2 to 3 minutes. Stir in garam masala, cinnamon, salt, and pepper.

Next step in preparing Butter Chicken is to add tomato puree and chicken stock in a pot. Visible onion slices sits on a white marble surface next to a striped cloth.

Next step in preparing Butter Chicken is to put six pieces of raw chicken coated in a yellow marinade on a foil-lined baking sheet, ready for cooking. A striped towel is nearby on a marble countertop.

Add tomato puree and chicken stock. Simmer until the onions are very soft.
Blend the sauce until smooth using a blender or immersion blender. Return to the heat and stir in cream and tomato paste. Simmer on low for 10 minutes.
Meanwhile, preheat the broiler to high. Place the chicken on a foil-lined baking sheet and broil for 4 minutes until lightly browned.

Chicken pieces simmering in a thick orange Butter Chicken sauce in a large skillet with a gold handle, set on a white marble surface.

A pan filled with Butter Chicken pieces in a creamy orange sauce, garnished with chopped cilantro, sits on a marble surface.

Add the chicken and any juices to the sauce. Simmer for 10 to 15 minutes until the chicken reaches 165° F and the sauce thickens.
Serve with basmati rice or naan. Garnish with cilantro and scallions.

A pan filled with Butter Chicken in a thick orange curry sauce, garnished with cilantro, sits on a white surface next to rice, fresh herbs, and forks.

Let the onions get truly soft before moving on – Rushing this step leaves the sauce with a sharper, less developed flavor. Give them a full 5 minutes over medium heat and do not stir too often.
Deglaze with your stock if anything sticks – If the spices start to catch on the bottom of the pan, pour in a splash of stock and scrape up those bits. That fond adds flavor, not burned notes.
Blend while the sauce is hot for the smoothest texture – If using a countertop blender, fill it only halfway and hold the lid down firmly. Hot liquid expands fast.
Rest the chicken for a few minutes after broiling – Before adding it to the sauce, let it sit for 2 to 3 minutes so the juices redistribute and do not all bleed into the sauce at once.
Taste the sauce before adding the chicken – This is your last easy chance to adjust the seasoning. A little more salt or an extra pinch of garam masala at this stage can make a real difference.

Butter Chicken FAQs

Can I Make This Dish Ahead of Time?

Absolutely, and it is actually a great make-ahead dish. The sauce can be made a day in advance and stored in the refrigerator. Broil the chicken and add it to the sauce when you are ready to serve. The flavors meld even more after a night in the fridge.

What Do I Serve with Butter Chicken?

Rice is the classic pairing and absorbs the sauce perfectly. Naan is excellent for scooping. You can also serve it over cauliflower rice if you are keeping things lighter, or alongside roasted vegetables for a more complete plate.

Is Butter Chicken Supposed to be Spicy?

Traditional butter chicken is on the milder end of Indian dishes. The jalapeno in this recipe adds a gentle warmth, not an aggressive heat. If you are cooking for kids or spice-sensitive guests, leave the jalapeno out entirely.

Storage Instructions

Refrigerate – Store leftover butter chicken in an airtight container for up to 4 days.
Freeze – Butter chicken freezes beautifully. Store cooled leftovers in a freezer-safe container for up to 3 months. Leave a little headspace since the sauce expands as it freezes.
Reheat – Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of chicken stock or cream if the sauce has thickened too much. You can also microwave it in 60-second intervals, stirring between each, until heated through.