Want to make restaurant-style butter chicken at home? This easy butter chicken recipe features tender chicken pieces simmered in a rich, creamy tomato gravy with butter, cream and aromatic Indian spices.

Also known as Murgh Makhani, butter chicken is a popular North Indian dish loved for its mildly spiced, buttery sauce. This homemade version uses simple ingredients and a kadai, so you can enjoy restaurant-style flavours without ordering takeaway.

Butter Chicken Recipe Overview

• Prep time: 20 minutes
• Marination time: 30 minutes
• Cooking time: 35 minutes
• Total time: Approximately 1 hour 25 minutes
• Serves: 4
• Cuisine: North Indian
• Difficulty: Medium
• Cooking method: Kadai / stovetop

How to Make Restaurant Style Butter Chicken

Step 1: Marinate the chicken

Mix the chicken with yoghurt, lemon juice, ginger-garlic paste, Kashmiri chilli powder, turmeric, coriander powder, garam masala and salt.

Cover and refrigerate for 30 minutes. Keep raw chicken and its marinade separate from ready-to-eat foods.

Step 2: Cook the chicken

Heat the oil and 1 tablespoon butter in a heavy-bottomed kadai over medium-high heat.

Add the marinated chicken in a single layer and cook for approximately 8–12 minutes, turning the pieces until lightly browned and nearly cooked through. Work in batches if necessary.

Check that the chicken reaches an internal temperature of 74°C (165°F). Transfer it to a clean plate.

Step 3: Prepare the tomato gravy

In the same kadai, add the remaining butter. Add the cardamom, cloves, cinnamon and bay leaf. Stir for about 30 seconds.

Add the chopped onion and cook for 3–4 minutes until softened. Add the ginger-garlic paste and cook for another minute.

Add the tomatoes, cashews, Kashmiri chilli powder and coriander powder. Cook for 12–15 minutes over medium heat, stirring occasionally, until the tomatoes soften completely.

Add a splash of water if the mixture begins sticking.

Step 4: Blend the gravy

Remove the bay leaf and cinnamon stick. Allow the mixture to cool enough for safe blending.

Blend the tomato mixture until smooth. For a particularly silky restaurant-style texture, pass the gravy through a fine sieve.

Return the gravy to the kadai.

Step 5: Simmer the butter chicken gravy

Add 100 ml hot water and simmer the gravy over low-medium heat for 5 minutes.

Stir in the cooked chicken and any juices collected on the clean plate. Simmer gently for another 3–5 minutes, adjusting the consistency with more hot water if needed.

Step 6: Add cream and finish

Reduce the heat to low. Stir in the fresh cream, remaining garam masala and crushed kasuri methi.

Taste and adjust the salt. Add a teaspoon of sugar only if the tomatoes are particularly tart.

Simmer gently for 1–2 minutes without boiling vigorously. Finish with a small swirl of cream or a little chopped coriander.

Serve hot with butter naan, garlic naan, tandoori roti or steamed basmati rice.

Tips for Creamy, Restaurant-Style Butter Chicken

• Use ripe tomatoes for a naturally rich gravy.
• Kashmiri chilli powder adds colour without excessive heat.
• Blend the gravy thoroughly and strain it if you prefer a smooth finish.
• Add cream at the end over low heat to help prevent splitting.
• Kasuri methi provides the characteristic aroma associated with butter chicken.
• Adjust the butter, cream and chilli to your preferred taste.

Common Butter Chicken Mistakes

Gravy tastes too sour: Use ripe tomatoes and add a little sugar only if necessary.

Gravy is too thin: Simmer it uncovered before adding the cream.

Sauce is grainy: Blend the cooked tomato mixture thoroughly and strain it if needed.

Chicken becomes dry: Avoid prolonged cooking after the chicken is done. Always use a thermometer to verify safe doneness.

What to Serve with Butter Chicken

Pair this creamy chicken curry with garlic naan, butter naan, tandoori roti, jeera rice or steamed basmati rice. A fresh onion-cucumber salad makes a refreshing side.

Storage and Reheating

Refrigerate leftovers in shallow, covered containers within two hours of cooking. Consume within 3–4 days.

Reheat the portion you need until it reaches 74°C (165°F) throughout. If the gravy thickens during storage, add a little water while reheating.

You can freeze butter chicken in airtight, freezer-safe containers. Thaw in the refrigerator and reheat thoroughly.

Frequently Asked Questions

How do you make butter chicken taste like a restaurant?

Cook the tomatoes thoroughly, blend the gravy until smooth, use butter and cream in balanced amounts, and finish with kasuri methi.

Can I make butter chicken without cashews?

Yes. Omit the cashews and blend the cooked tomato gravy thoroughly. The sauce will be less rich, but it will still be flavourful.

Can I use chicken curry cuts instead of boneless chicken?

Yes, but bone-in chicken may require a longer cooking time. Ensure the thickest part reaches 74°C (165°F).

Is butter chicken spicy?

This recipe is mildly spiced. Reduce the Kashmiri chilli powder for a gentler flavour or increase it gradually to taste.

Can I prepare butter chicken in advance?

You can prepare the gravy ahead and refrigerate it safely. Cook the chicken thoroughly and combine it with the gravy when ready to serve.

Choose Chicken for Your Next Butter Chicken Recipe

Great butter chicken starts with suitable chicken cuts and careful preparation.

Explore the Freshpert chicken range to find available chicken products for your next homemade meal. Check the current product listings, cut specifications and availability before ordering.

Freshpert — You Order. We Cut Fresh.

Final Thoughts

This restaurant-style butter chicken recipe combines tender chicken, smooth tomato gravy, butter, cream and fragrant Indian spices for a satisfying homemade meal.

Save this recipe for your next family dinner, and explore more chicken recipes from Freshpert for everyday Indian cooking.