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1 hour 10 minutes
4.55 from 24 votes

Butter Chicken

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This restaurant quality Butter Chicken will blow your mind! Never have you been able to replicate this favorite classic dish so accurately before. With a few secret ingredients and simple step-by-step instructions, your family will be begging to have this recipe added to the weekly rotation.

sideview shot of butter chicken on a plate over white rice garnished with parsley

As I’m sure you’re painfully aware, there are many variations of butter chicken. Hunting for a version that will replicate the restaurant flavor you’re craving can be a challenge. I’ve tried to make it many times, and many times I didn’t quite get the flavor I was looking for. Until now!

Butter chicken must be cooked with tons of butter, right? Think again! Contrary to its title, there’s not much butter in it after all. Some chefs will even nix the ingredient all together. There are a few ideas of where the name butter chicken came from and the most popular seems to stem from the silkiness of the sauce, comparable to butter.

overhead shot of all ingredients needed to make butter chicken

Ingredients

Keep scrolling down to the recipe card for a list of FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!

  • Aroma – Fresh ginger and garlic. You can use canned if you’d like but fresh is always best.
  • Chicken – I used breast, but dark meat will work here as well.
  • Spices – Ground coriander, chili powder, garam masala, and cumin seeds.
  • Salt – Season to taste.
  • Oil – I used vegetable oil. Since we’re sautéing, other types of oil that will work are olive, grapeseed, sunflower, safflower, canola, or avocado.
  • Onion – Any type you like.
  • Water
  • Cashews – This will help you get a beautiful, creamy sauce. Use unsalted if possible.
  • Chili – I used a jalapeño. Use any type of pepper you can handle for heat, or none at all.
  • Tomatoes – I used 3 medium-sized tomatoes, about, 2 cups.
  • Butter – I always use unsalted to have full control over the sodium.
  • Ketchup – A secret ingredient for many Indian restaurants! Just a bit will help with color, extra tomato flavor, and a bit of sweetness.
  • Sugar – Use more or less to taste.
  • Half & half – Half milk and half cream, 10%MF. You can use heavy cream instead.
  • Parsley – Freshly chopped for garnish.
  • Red Food coloring – Completely optional. This is how restaurants get that nice red color for the sauce. Completely optional but realize you won’t get that red color otherwise, the tomatoes alone won’t create that rich red color.
detailed process shots showing how to make butter chicken

How to make butter chicken

  1. Season chicken: Add half the garlic and ginger to the chicken, 1 tbsp of the coriander powder, 1/2 tbsp chili powder and salt. Mix everything until all the chicken is fully coated.
  2. Cook chicken: Heat up the oil in a large skillet to which you will add the prepared chicken. Cook the chicken for about 5 minutes then remove it from the skillet.
  3. Start sauce: In the same skillet add the cumin seeds, onion and remaining garlic and ginger and saute for a couple minutes, until the onion is transparent. Add a couple cups of water to the skillet and stir. Add the cashew nuts, the remaining coriander powder, remaining red chili powder, jalapeno, the tomatoes and stir well.
  4. Blend: Let the sauce cook slowly over medium low heat, covered for about 20 minutes. Let the sauce cool for about 5 minutes before pouring it in a blender and blend it until it’s nice and smooth. Pour the sauce back in the skillet. Add another cup of water, the butter and stir. Stir in the ketchup and sugar as well. Taste for seasoning and adjust with salt as needed.
  5. Finish: Stir in the cream, the chicken and garam masala. Cook the sauce with the chicken for another 10 minutes.
  6. Serve: Garnish with fresh parsley and serve over rice.
sideview shot of butter chicken next to a bed of rice in a white plate

Can I use other types of meat?

I’m picturing this gorgeous, creamy sauce, and thinking of all the possibilities is has to offer. It’s a flavor that will work beautifully with whatever you have on hand! Give these a try:

  • Turkey
  • Pork
  • Lean ground meats
  • Well marbled steak, cubed. No stewing beef.

You can also go the vegetarian route:

  • Paneer cheese
  • Tofu
  • Broccoli/ cauliflower
  • Squash
  • Zucchini
overhead shot of butter chicken on a plate over white rice garnished with parsley

Leftovers

Transfer leftovers to an airtight container and store in the fridge for 3-4 days.

It’ll be easiest to reheat in the microwave, giving the sauce a stir evert 30 seconds or so. You can also reheat on the stovetop. Add the butter chicken to a skillet or saucepan over medium heat. Cook, stirring often, until completely heated through.

Freezing

This recipe will last 4-6 months frozen. Let the butter chicken completely cool down to room temperature before transferring to an airtight container and freezing.

Let the butter chicken thaw overnight in the fridge before following the reheating instructions detailed above. While you can reheat straight from the freezer, it will be much easier to work with if it’s thawed first.

overhead shot of butter chicken next to a bed of rice in a white plate

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overhead shot of butter chicken on a plate over white rice garnished with parsley

Butter Chicken

4.55 from 24 votes
Prep: 20 mins
Cook: 50 mins
Total: 1 hr 10 mins
Author: Joanna Cismaru
Serves: 6
Print Pin Rate
This restaurant quality Butter Chicken will blow your mind! Never have you been able to replicate this favorite classic dish so accurately before. With a few secret ingredients and simple step-by-step instructions, your family will be begging to have this recipe added to the weekly rotation.

Equipment

Ingredients

  • 6 cloves garlic minced
  • 2 tsp ginger paste
  • 2 lb chicken breast boneless and skinless, cut into small pieces
  • 2 tbsp coriander ground
  • 1 tbsp chili powder
  • 1/2 tsp salt or to taste
  • 3 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 1 large onion chopped
  • 3 cups water
  • 1/4 cup cashews
  • 1 jalapeno diced
  • 3 tomatoes cut into small pieces
  • 4 tbsp butter unsalted
  • 1 tbsp ketchup
  • 1 tsp sugar
  • 1/2 cup half and half
  • 1 tbsp garam masala
  • 1/4 cup parsley chopped for garnish
US Customary – Metric

Instructions

  • Season chicken: Add half the garlic and ginger to the chicken, 1 tbsp of the coriander powder, 1/2 tbsp chili powder and salt. Mix everything until all the chicken is fully coated.
  • Cook chicken: Heat up the oil in a large skillet to which you will add the prepared chicken. Cook the chicken for about 5 minutes then remove it from the skillet.
  • Start sauce: In the same skillet add the cumin seeds, onion and remaining garlic and ginger and saute for a couple minutes, until the onion is transparent. Add a couple cups of water to the skillet and stir. Add the cashew nuts, the remaining coriander powder, remaining red chili powder, jalapeno, the tomatoes and stir well.
  • Blend: Let the sauce cook slowly over medium low heat, covered for about 20 minutes. Let the sauce cool for about 5 minutes before pouring it in a blender and blend it until it's nice and smooth. Pour the sauce back in the skillet. Add another cup of water, the butter and stir. Stir in the ketchup and sugar as well. Taste for seasoning and adjust with salt as needed.
  • Finish: Stir in the cream, the chicken and garam masala. Cook the sauce with the chicken for another 10 minutes.
  • Serve: Garnish with fresh parsley and serve over rice.

Recipe Notes

  1. Half and half is a simple blend of equal parts whole milk and light cream. It averages 12% fat.
  2. Nutritional information does not include rice.
  3. Red Food coloring – Completely optional. This is how restaurants get that nice red color for the sauce. Completely optional but realize you won’t get that red color otherwise, the tomatoes alone won’t create that rich red color.
  4. Transfer leftovers to an airtight container and store in the fridge for 3-4 days.

Nutrition Information:

Serving: 1servingCalories: 399kcal (20%)Carbohydrates: 11g (4%)Protein: 35g (70%)Fat: 24g (37%)Saturated Fat: 13g (81%)Cholesterol: 125mg (42%)Sodium: 441mg (19%)Potassium: 897mg (26%)Fiber: 2g (8%)Sugar: 5g (6%)Vitamin A: 1546IU (31%)Vitamin C: 23mg (28%)Calcium: 72mg (7%)Iron: 2mg (11%)
Course:Dinner, Main Course
Cuisine:Indian
Keyword:butter chicken
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Originally Shared November 2011. Updated with new pictures and process shots.

Recipe adapted from vahrehvah.com.

Meet jo

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  2. MT says

    this was so delicious! My sister said it was better than any restaurant butter chicken she had tasted (the last one was frozen takeout in the age of covid, but still!) I didn’t use onions because I didn’t have any and supplemented my lack of tomatoes with tomato paste. I also use a bit of lowfat milk instead of cream and it tasted great still. Would make again 🙂

    Reply

  3. Etta says

    5 stars
    I made this, my first attempt at Butter Chicken and it was delicious! Used half pouring cream and half milk as we do not get half and half Downunder. Also used a can of Italian whole tomatoes as suggested in one of the comments. Omitted the last cup of water. Will definitely make this again!

    Reply

  5. Sara says

    A couple of questions before I make this enticing recipe!
    1. Is the cumin seed whole or ground and is either ok to use?
    2. What to substitute if good fresh tomatoes aren’t available? I can’t bear to buy the tasteless, mealy, awful ones in the grocery store.

    Reply

    • jo says

      1. I used whole, because you’ll blend it anyway but yeah if you only have ground that would work too.
      2. How about a can of whole tomatoes? Those should work just fine.

      Reply

  6. Phil says

    Hi Jo.

    I’ve alway loved Butter Chicken since I first tried it. I’ve also tried making it many times, sometimes successfully, sometimes not so much. I usually buy the pre-made sauces/packs and add my own flavours, but it’s very hit & miss.
    I’ve not tried using garam masala, although I do have some. I have some questions; Why do you add garam masala at the end of the cooking cycle? Does it become overpowering?
    If I wanted to add heat, would I add chili or red curry and when is best to add it?

    Love your recipes.
    Kind regards,
    Phil.

    Reply

  8. Denise Hopkins says

    This dish looks absolutely delicious! We eat with our eyes 1st but my tummy is dying for a taste! I will most definitely be trying this! Thank you for posting.

    Reply

  9. Barbara says

    5 stars
    Made this at the weekend and cannot recommend this recipe enough to anyone who searches recipes to attempt to make authentic tasting Indian food. I’ve made various versions of Butter Chicken over the years and whilst some are okay, this recipe will be the only one I use from now on. If you’ve not made it yet, do it now!

    This is the third recipe that I’ve now made from ‘JoCooks’ and they have all been a fantastic success. I will definitely be browsing through the rest of the blog with the confidence to make more recipes.

    Reply

  10. Phill says

    Hiya, recipe looks good. I’m assuming the coriander powder is infact ground coriander seed rather than powdered dry leaves? Also probably worth mentioning that blending hot liquids mixes air with the liquid very rapidly causing the air to expand extremely fast, explosively pushing the top off and splattering the walls, as well as potentially burning the user.. A trick however is to open the tamper hole in the lid and cover it loosely with the cap and a tea towel – this will let the hot air escape, but will stop the lid from blowing off, keeping the hot contents in the jar and saving yourself from a burn.

    Reply

  11. Sarika says

    add a tsp -a tbsp of crushed kasuri methi available in a box in indian stores…that will perfect this and of the comment before about marinating with tandoori spices

    Reply

  12. Lokness @ The Missing Lokness says

    Wow…. Butter chicken! I am very excited to give this a try. I love Indian food. But I have never made them and I am scared to try. I always think there would be many kind of spices that I can’t get or some kind of secret ingredients. After checking out this recipe, it doesn’t seem to be that mysterious or hard. I would definitely make it.
    Quick question. Is this recipe spicy at all? Or are the spices only there for flavors? I don’t like spicy food and I can’t really take it. I just want to make sure. Thanks!

    Reply

    • jo says

      This chicken is not spicy, the spices are mostly for flavor, so don’t worry, you’ll be fine. I’m not one for food that’s too spicy either.

      Reply

  15. Amalia Woosley says

    5 stars
    Dear Jo –

    I just discovered your website a few days ago and was extremely impressed with the quality of its content – the pictures are fantastic and look so professional, and the recipes are organized so well – wow, I am speechless! Congratulations, and more importantly – THANK YOU for taking the time and energy to put this together for all of us! I am also from Romania, have lived in the US for a few years now, but miss the yummy food from “home”. However, I am also interested in other cuisines, so for my first recipe from your collection I picked the Butter Chicken and will never regret it 🙂 I simply LOVED it. The spices gave it a wonderful flavor, and I loved the smoothness of the sauce (got to use my food processor for the first time 🙂

    Thank you again for creating this wonderful website – I will pick my Christmas and New Year’s recipes from it, and many others in the future. May you and your family have a great 2012, and Happy Holidays!
    Amalia

    Reply

    • jo says

      Hi Amalia,
      Thank you so much for everything you said. When I get comments like this, it makes it all worth it. I’m so happy you enjoyed the butter chicken, it’s one of my favorites.
      Happy Holidays to you as well. 🙂

      Reply

  17. Roy says

    Interesting alternative way of adding chicken to the butter sauce. My method is to roast or broil the chicken (marinated in tandoori spices) and then add it to the sauce.

    Reply
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