The origins of this beloved dish trace back to the bustling streets of Delhi, where the evolution of the Tandoori chicken led to a more decadent experience. To prevent the grilled meats from drying out, chefs began simmering the charred chicken in a rich, buttery tomato gravy, creating the luxurious experience we now recognize as restaurant style butter chicken.
Culturally, the dish represents a beautiful marriage of traditional Indian spices—like ground cumin and ground coriander—and the luxurious influence of cream and butter. It is a testament to the art of layering flavors, where the sharpness of lemon juice and ginger paste is softened by the sweetness of crushed tomatoes and a touch of sugar.
Over time, this recipe traveled across the globe, becoming a symbol of Indian hospitality. It is cherished not just for its flavor, but for its ability to bring people together around a shared platter of basmati rice and warm naan bread, offering a sense of peace and satiety.
Why You'll Love It
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- Honestly, it's like a warm hug in a bowl. That rich butter-cream finish just makes everything feel a bit more peaceful, doesn't it?
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- I love how the 400g boneless chicken thighs stay so tender; they just soak up all those aromatic spices beautifully.
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- Well, look, getting that restaurant-style taste at home is just so satisfying, especially when the house smells like garam masala and garlic.
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- It's the kind of meal that makes you slow down. Yeah, it takes a little patience, but the silky smooth sauce is worth every single minute.
"Honestly, it tastes exactly like the one from my favorite spot downtown. My kids actually asked for seconds!"
Essential Ingredient Guide
- 400g boneless chicken thighs: I always go with thighs because they don't dry out like breasts do. Just cut them into 1.5" pieces so they stay juicy and plump in the sauce.
- 1 cup plain yogurt: This is what makes the marinade work its magic. It tenderizes the meat so well, and it gives the sauce a lovely, subtle tang.
- 1 green chili: This one is optional, but if you like a little wake-up call in your food, go for it. It adds a fresh, bright heat that cuts through the richness.
- 2 teaspoons garam masala: This is the heart of the dish. I remember when I first learned to use it; it adds that deep, woody warmth that just feels right.
- 1 tablespoon lemon juice: Just a little bit of brightness to balance the butter. It helps wake up all the other flavors in the marinade, honestly.
- 1 teaspoon sugar: You don't need much, just a pinch to mellow out the acidity of the 400g crushed tomatoes. It makes the sauce taste rounded and soft.
Complete Cooking Process
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Getting Everything Ready:
It all starts with that marinade. Whisking together the yogurt, spices, and pastes before coating the chicken allows the flavors to really sink in while it rests in the fridge.
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Building the Base:
This is where the magic happens. Sautéing the onion until it's golden and then adding the ginger and garlic pastes creates a fragrant foundation that defines the whole dish.
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Developing the Sauce:
When you add the crushed tomatoes and spices, you have to let it simmer until the oil separates. It's a slow process, but that's how you get that deep, concentrated flavor.
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The Silky Finish:
Stirring in the 1 cup heavy cream and those final 2 tablespoons butter is my favorite part. It transforms the sauce into something velvety and luxurious.
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The Perfect Moment:
Let it sit for five minutes after the heat is off. Giving it a moment to breathe helps the kasuri methi and cream fully meld before you serve it hot.
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Toast your spices in a dry pan first if you want a deeper, smokier flavor.
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If your sauce feels too thick, just stir in a bit of water or chicken broth to loosen it up.
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Use a torch or grill to melt the butter at the end for a lovely caramelized finish.
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Don't rush the tomato simmer; wait until you see the oil separating from the base.
Pro Tips
Just trust your instincts and enjoy the process, you've got this!
Better For You Treats
If you're feeling a bit mindful, you can swap the 1 cup heavy cream for coconut milk. Using a non-stick pan to reduce the butter by 25% also lightens things up without losing that comforting soul.
Ways to Make it Your Own
You could easily swap the chicken for 400g of cubed paneer for a vegetarian version. Or, if you're feeling bold, add an extra pinch of red chili powder to give it a bit more kick.
Serving Suggestions
I love serving this with butter-roasted basmati rice and some toasted almonds for a bit of crunch. A side of cucumber and mint raita is just wonderful for balancing out all that rich butter.
Frequently Asked Questions
→ Can I marinate the chicken overnight?
Oh, absolutely. In fact, I think it tastes even better that way because the spices have more time to settle in.
→ What if I can't find kasuri methi?
It's a special touch, but if you don't have it, you can leave it out. The sauce will still be creamy, though it'll miss that distinct earthy note.
→ My sauce is too thin, what should I do?
Don't worry, oops happens! Just let it simmer uncovered for a few more minutes until it reduces to the thickness you like.
Nutrition Facts
per serving
480
Calories
35g
Protein
14g
Carbs
32g
Fat
Taste Profile
A rich, creamy, and aromatic balance of savory tomatoes and buttery warmth.
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Makes it dairy-free and adds a subtle sweetness.
Use shorter simmer times so the breast doesn't dry out.
Results in a smoother, more refined sauce texture.
Recipe Variations
Try these delicious twists on the original
Lighter Butter Chicken with Coconut Milk
If you're looking for something a bit lighter, replace the heavy cream with 1 cup coconut milk and use a non-stick pan to reduce the butter by 25%.
Vegetarian Butter Chicken with Paneer
For my vegetarian friends, swap the chicken for 400g of cubed paneer. Follow the same steps and the sauce will be just as creamy.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Burning the garlic and ginger paste by using heat that's too high.
- Rushing the tomato reduction—if you don't see the oil separate, the flavor won't be as deep.
- Overcooking the chicken breast (if substituted), making it tough.
Meal Prep & Storage
Make Ahead Tips
You can marinate the chicken up to a day in advance, which honestly makes the flavor even deeper. The cooked dish also keeps well for a few days.
Leftover Ideas
Store in an airtight container in the fridge for 3 days. Reheat on low heat on the stovetop, adding a splash of water or cream if the sauce has thickened too much.
Perfect Pairings
Serve this with...
Cooking Timeline
Whisk marinade and coat chicken
Refrigerate chicken (minimum 1 hour)
Sauté onions, ginger, garlic, and simmer tomatoes
Simmer marinated chicken in the sauce
Stir in cream, butter, and final seasoning
Restaurant Style Butter Chicken
A velvety, aromatic embrace of boneless chicken thighs simmered in a rich tomato sauce. This restaurant style butter chicken finishes with a silky swirl of heavy cream and butter for a truly comforting meal.
Timing
Prep Time
30 Minutes
Cook Time
45 Minutes
Total Time
75 Minutes
Recipe Details
Ingredients
Chicken Marinade
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01
400g boneless chicken thighs, cut into 1.5" pieces
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02
1 cup plain yogurt (240ml)
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03
1 tablespoon lemon juice (15ml)
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04
2 teaspoons garam masala (4g)
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05
1 teaspoon ground cumin (2g)
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06
1 teaspoon ground coriander (2g)
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07
1 teaspoon ground turmeric (2g)
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08
1 teaspoon red chili powder (2g)
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09
1 teaspoon salt (5g)
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10
1 tablespoon ginger paste (15g)
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11
1 tablespoon garlic paste (15g)
Butter Chicken Sauce
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01
2 tablespoons butter (30g)
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02
1 tablespoon oil (15ml)
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03
1 medium onion, finely chopped (150g)
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04
1 tablespoon ginger paste (15g)
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05
1 tablespoon garlic paste (15g)
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06
1 green chili, finely chopped (optional)
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07
400g crushed tomatoes (or 600g fresh tomatoes pureed)
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08
1 teaspoon paprika (2g)
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09
1 teaspoon ground cumin (2g)
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10
1 teaspoon ground coriander (2g)
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11
1 teaspoon garam masala (2g)
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12
1 teaspoon sugar (5g)
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13
salt to taste
The Finishing Touch
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01
1 cup heavy cream (240ml)
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02
1 tablespoon crushed kasuri methi (dry fenugreek leaves)
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03
2 tablespoons butter (30g)
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04
1/4 cup chopped cilantro (for garnish)
Instructions
Start by grabbing a medium bowl and whisking together your plain yogurt, lemon juice, garam masala, cumin, coriander, turmeric, chili powder, salt, ginger paste, and garlic paste. Just stir it until it's all fully combined. Now, gently fold in the 400g boneless chicken thighs, cut into 1.5" pieces, making sure every bit is well coated. Cover it up and let it settle in the refrigerator for at least 1 hour—honestly, if you can leave it overnight, it's even better.
Warm up your oil and 2 tablespoons butter in a large skillet over medium heat. Toss in that finely chopped onion and sauté for about 5–7 minutes. You're looking for them to be translucent and a lovely golden brown; just give them a stir every now and then.
Now, add in your ginger paste, garlic paste, and that optional green chili. Cook these for just 30 seconds. You'll smell them become fragrant almost instantly—keep stirring so they don't burn, ugh, that's the worst.
Pour in the crushed tomatoes and stir in the paprika, cumin, coriander, and garam masala. Mix it all well and bring it to a gentle simmer, then turn the heat down to low. Let that sauce thicken for about 10 minutes. You'll know it's ready when the oil starts to separate from the tomato base; it's a little sign that the flavors have deepened.
Carefully add the marinated chicken and any leftover liquid from the bowl into the skillet. Stir it all together and bring it up to a low boil. Then, lower the heat, pop a lid on, and let it simmer for 15–20 minutes. We want the chicken fully cooked with an internal temp of 165°F.
Here comes the best part. Pour in the heavy cream and stir in the crushed kasuri methi. Turn the heat off completely and just let it sit for 5 minutes. It gives the flavors a moment to really meld together.
Stir in the remaining 2 tablespoons of butter. It'll melt right in, making the sauce feel silky smooth and rich.
Take a little taste of the sauce. If it needs a pinch more salt, go ahead and add it now, then remove the pan from the heat.
Carefully transfer your butter chicken to a serving dish and sprinkle over some chopped cilantro for a bit of brightness.
Serve it while it's hot over some fluffy basmati rice or with warm naan bread. Enjoy!
Notes & Tips
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1
The marinade is key; the yogurt tenderizes the chicken beautifully.
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2
Be patient with the tomato sauce reduction until the oil separates.
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3
The kasuri methi adds that specific restaurant aroma you're craving.
Tools You'll Need
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medium saucepan for liquids
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large skillet or Dutch oven for the main cooking
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small mixing bowl for the marinade
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whisk for smooth sauces
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sharp knife for chopping
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cutting board for prep
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lame for precision cuts
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spatula for stirring
Must-Know Tips
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Smoky Flavor, Toast the spices in a dry pan before adding the onion and tomatoes.
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Sauce Consistency, If the sauce is too thick, thin it with a little water or chicken broth; if too thin, let it simmer uncovered.
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Presentation, Use a torch or grill until the butter melts for a slightly caramelized finish.
Professional Secrets
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Allowing the sauce to sit for 5 minutes after adding cream creates a more cohesive flavor profile.
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The secret to the 'restaurant' texture is the final addition of cold butter for a silky emulsion.
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Marinating overnight allows the acidity of the lemon and yogurt to break down the chicken fibers for a melt-in-your-mouth feel.
What readers are saying
Community reviews from home cooks like you
Will definitely make this again. I really liked how the 400g boneless chicken thighs, cut into 1.5" pieces and 1 cup plain yogurt (240ml) came together. I added a bit more seasoning next time. Will be making this regularly.
Good, but not amazing. The pieces flavor was nice, but the texture was a touch off, but the flavor saved it. I might try it again with some adjustments.
Will definitely make this again. I really liked how the 400g boneless chicken thighs, cut into 1.5" pieces and 1 cup plain yogurt (240ml) came together. It took slightly longer than the recipe said. Highly recommend giving it a try.
This was a hit with my family. I really liked how the 400g boneless chicken thighs, cut into 1.5" pieces and 1 cup plain yogurt (240ml) came together. Highly recommend giving it a try.
This was a hit with my family. I really liked how the 400g boneless chicken thighs, cut into 1.5" pieces and 1 cup plain yogurt (240ml) came together. Saving this for later.
Can't believe how simple this was. I really liked how the 400g boneless chicken thighs, cut into 1.5" pieces and 1 cup plain yogurt (240ml) came together. Highly recommend giving it a try.
I wanted to love this dish, but it didn't quite work for me. The texture was a touch off, but the flavor saved it. I think with some tweaks it could be really good.
This exceeded my expectations. I really liked how the 400g boneless chicken thighs, cut into 1.5" pieces and 1 cup plain yogurt (240ml) came together. My oven needed an extra 5 minutes. My kids even asked for seconds.
Can't believe how simple this was. I really liked how the 400g boneless chicken thighs, cut into 1.5" pieces and 1 cup plain yogurt (240ml) came together. My kids even asked for seconds.
Absolutely loved this recipe! I really liked how the 400g boneless chicken thighs, cut into 1.5" pieces and 1 cup plain yogurt (240ml) came together. Highly recommend giving it a try.
The flavors were spot on. I really liked how the 400g boneless chicken thighs, cut into 1.5" pieces and 1 cup plain yogurt (240ml) came together. Saving this for later.
Can't believe how simple this was. I really liked how the 400g boneless chicken thighs, cut into 1.5" pieces and 1 cup plain yogurt (240ml) came together. Already shared it with a friend.
So easy and delicious. I really liked how the 400g boneless chicken thighs, cut into 1.5" pieces and 1 cup plain yogurt (240ml) came together. Perfect as written.
It was okay, with a few tweaks. The pieces flavor was nice, but next time i'll double the sauce. I might try it again with some adjustments.
Perfect for a busy weeknight. I really liked how the 400g boneless chicken thighs, cut into 1.5" pieces and 1 cup plain yogurt (240ml) came together. Already shared it with a friend.
Absolutely loved this recipe! I really liked how the 400g boneless chicken thighs, cut into 1.5" pieces and 1 cup plain yogurt (240ml) came together. I swapped one ingredient and it still worked. Perfect as written.
This exceeded my expectations. I really liked how the 400g boneless chicken thighs, cut into 1.5" pieces and 1 cup plain yogurt (240ml) came together. Already shared it with a friend.
Absolutely loved this recipe! I really liked how the 400g boneless chicken thighs, cut into 1.5" pieces and 1 cup plain yogurt (240ml) came together. Next time I'll double the sauce. Will be making this regularly.
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