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If there’s one dish that’s definitely worth the calories for me, it’s Butter Chicken — that dreamy, creamy, slightly smoky curry that makes every bite worth the effort.

The best butter chicken I’ve ever had was during a short visit to Delhi, and OH MY GOD, what they say is true. You haven’t really tasted real butter chicken until you’ve eaten it there. I used to be used to versions that were horrifically sweet, but this recipe is nothing like that. It’s balanced, deeply aromatic, and rich – exactly what a good butter chicken should be.

I’ve been making this recipe for years and tweaking it along the way to get that perfect balance of spice, tang, caramelization, and creaminess, but still easy enough for a home kitchen and busy cooks.

So if you’ve ever wanted to learn how to make butter chicken at home that actually tastes like the real thing, here’s my tried-and-true version – simple, flavorful, and ridiculously satisfying.

Ingredients You’ll Need

Marinade

• 1 kg chicken thighs, cut into quarters
• 3 tbsp thick buttermilk or sour yogurt
• 2 tbsp mustard oil
• 2 tsp coriander powder
• 1 tsp cumin powder
• ½ tsp garam masala
• ½ tsp turmeric
• 1 tsp chili powder
• Salt to taste

Masala Base

• 1 cardamom pod
• 2 cloves
• 1–2 small cinnamon pieces
• 3 peppercorns
• 2 tbsp mustard oil
• 3 medium white onions, sliced
• 2½–3 medium tomatoes, chopped
• 6 garlic cloves
• 1-inch piece of ginger
• ¼ cup cashew nuts
• Salt to taste

Final Curry

• 3 tbsp (about 40g) salted butter
• Marinated chicken
• 1 bay leaf
• 1½–2 tbsp Kasuri methi (dried fenugreek leaves)

Step-by-Step: How to Make Butter Chicken at Home

Step 1: Marinate the Chicken

This is where the magic begins. Mix the chicken with all the marinade ingredients and let it sit while you prep your ingredients and start making the base (at least for 30 minutes), but if you can marinate it overnight, the flavor payoff is next-level. The buttermilk/yogurt tenderizes the meat, while the spices seep in beautifully.

Tip: Always use thick yogurt or buttermilk. Too much liquid can water down the marinade. I use Filmjölk here in Sweden — it’s got just the right consistency and tang.

Step 2: Prepare the Masala Base

Heat mustard oil in a deep pan or kadhai until it just starts to smoke — this removes the raw taste and gives your curry that signature smoky aroma.

Add the cardamom, cloves, cinnamon, and peppercorns, and sauté until fragrant. Then, add the sliced onions and cook them patiently on medium heat until they turn soft and golden. This is crucial — golden onions form the backbone of any great curry. Sprinkle a pinch of salt to help them cook faster.

Next, add the garlic and ginger, cooking until lightly browned. Toss in the cashews and stir for a minute, then add the chopped tomatoes. Mix well, cover, and cook until the tomatoes completely soften.

Tip: You can use canned tomatoes, but go for whole peeled ones. They give a richer color, and if they taste too tangy, add a small pinch of sugar to balance the flavor.

Once done, let the mixture cool slightly and blend it into a smooth paste. If it’s too hot, drop in a few ice cubes before blending — this helps prevent the sauce from splitting later.

Step 3: Cook the Chicken

In the same pan, melt the butter over medium heat. Add the marinated chicken pieces one by one — make a single layer in the pan. Let them cook undisturbed for a few minutes so they form a lovely crust.

If the marinade releases water (it will, especially if your yogurt is thin), just push the chicken to the side and let it reduce naturally. Don’t worry — patience pays off here. Soon, you’ll see the oil separating and the bottom of the pan turning beautifully caramelized. That’s your flavor base.

Tip: Scrape and use those caramelized bits — they add deep, smoky undertones to your butter chicken. If you’re feeling lazy, you can grill the chicken in the oven, but trust me — the pan caramelization is unmatched.

Step 4: Finish the Gravy

Once the oil separates, push the chicken to one side of the pan. In the remaining oil, add the bay leaf and Kasuri methi. The moment you stir that in, your kitchen will smell incredible.

Pour in the blended masala paste and add a little water (I like to pour water into the blender and swirl it to get every last bit of that masala — no waste!). Mix everything well.

Cover and cook on medium heat until the sauce thickens and the oil rises to the top again — that’s when you know your curry is ready.

Taste and adjust seasoning — add more salt, chili, or garam masala if needed. For that restaurant-style finish, stir in a few tablespoons of cream right at the end. (Totally optional, but worth it if you want that luscious, silky texture.)

Step 5: Serve & Enjoy

Serve your butter chicken hot, garnished with a swirl of cream and a sprinkle of Kasuri methi. Pair it with jeera rice, naan, or paratha — and don’t forget some pickled onions, some salad, and a squeeze of lemon on the side.

Personal tip: The leftovers taste even better the next day as the flavors deepen overnight. It’s one of those dishes that actually gets better with time.

Handy Tips & Notes

• If time permits, marinate overnight for a deeper, more complex flavor.
• Heat the mustard oil until it just starts to smoke before using it to bring out the smokiness and aroma.
• Add cream at room temperature slowly at the end, as boiling it can cause it to split.
• Too spicy? Add a spoon of butter or cream to balance it out.
• Too tangy? A tiny pinch of sugar works wonders.
• Want that extra smoky restaurant-style flavor? Try the dhungar method: trap a small piece of hot charcoal with a drizzle of ghee inside your curry pot, cover for a minute, and remove.

Butter Chicken FAQ

Can I use chicken breast instead of thighs?
Yes, but thighs are juicier and hold up better during slow cooking. If you use breast, cook it for less time to avoid drying out, though you may not achieve quite the same depth of flavor and caramelisation.

Can I make this butter chicken without cream?
Absolutely! The cashew paste already gives you that natural creaminess. You can skip cream entirely.

How do I store and reheat butter chicken?
Refrigerate for up to 3 days or freeze for a month. Reheat gently on the stove with a splash of water or milk ONLY if needed, or in the microwave.

Can I make this recipe ahead of time?
Yes! It actually tastes better the next day, making it perfect for meal prep or entertaining.

Can I make this nut-free?
Yes! Replace the cashews with about 300 ml of cooking cream (at room temperature). It’ll taste slightly different but still absolutely delicious.

Related Chicken Curry Recipes You Might Love

• My Mom’s Mangalorean Kori Gassi
• My Mom’s Chicken Green Masala
• Easy Homestyle Chicken Curry (No Blending)