There’s something magical about butter chicken, isn’t there? That rich, creamy tomato sauce with tender pieces of chicken floating in it– it’s the dish that makes everyone fall in love with Indian food. And here’s the best bit: you don’t need to order takeaway or visit a restaurant to enjoy it.
Today, I’m sharing our Durbar Square recipe so you can make restaurant-quality butter chicken at home.
Many people think Indian butter chicken recipe is complicated to make. But trust me, it’s not. There are a some essential steps involved, but none of them are difficult. If you can stir a pot and follow simple instructions, you can make this. The secret isn’t in fancy techniques – it’s in the ingredients and giving them time to work their magic together.
Presenting you our guide: How to make butter chicken at home. But before, let’s start with:
Before we begin cooking, let’s gather all the necessary ingredients. Having all your butter chicken ingredients ready makes the process so much smoother.
For the Chicken Marinade:
For the Gravy:
Optional Extras:
Don’t worry if you can’t find kasuri methi straight away – you can skip it for now, though it does add a lovely authentic flavour. Most of these ingredients are available at your local supermarket.
Now, let’s get cooking! This easy butter chicken recipe breaks down into four simple stages.
First things first – the marinade. This is where flavour begins.
Mix the yoghurt, lemon juice, red chilli powder, garam masala, turmeric, ginger-garlic paste, and salt in a bowl. Add your chicken pieces and give everything a good mix. Make sure every piece is coated. Cover the bowl and pop it in the fridge.
How long should you marinate? At least 30 minutes, but if you can do 2-4 hours (or even overnight), that’s brilliant. Longer marinate will make chicken more tender and flavourful. The yoghurt actually breaks down the chicken fibres, making them incredibly soft.
If you’re short on time, even 20 minutes will work. But do try to plan ahead when you can.
This is where the magic happens. The gravy is the soul of any butter chicken recipe.
Heat 3 tablespoons of butter in a large, heavy-bottomed pan over medium heat. Once it’s melted and bubbling gently, add your chopped onions. Cook them slowly for about 8-10 minutes until they turn golden brown. Don’t rush this step – golden onions mean deep flavour.
Add the ginger-garlic paste and cook for another minute until the raw smell disappears. You’ll know it’s ready when your kitchen starts smelling absolutely gorgeous.
Now add your tinned tomatoes (or fresh tomato purée) and tomato purée. Stir everything together. Add the red chilli powder, coriander powder, turmeric, and salt. Let this mixture cook for 10-12 minutes. You want the tomatoes to break down completely and the oil to start separating from the masala. This means the spices are properly cooked.
Here’s a top tip from our Durbar Square kitchen: if the mixture starts sticking to the bottom, add a splash of water and keep stirring. You want it thick but not burnt.
Once your gravy looks rich and dark, turn off the heat. Let it cool for a few minutes, then blend it until smooth using a hand blender or regular blender. If you like a rustic texture, you can skip blending, but we prefer it silky smooth.
While your gravy is cooking, you can cook your marinated chicken. You have two options here:
Option 1 – Grill or Bake: Preheat your oven to 200°C. Thread the chicken pieces onto skewers (or just place them on a baking tray). Cook for 12-15 minutes until they’re slightly charred on the edges. They don’t need to be fully cooked as they’ll finish cooking in the gravy.
Option 2 – Pan Fry: Heat a tablespoon of oil or butter in a pan. Cook the chicken pieces for 2-3 minutes on each side until they have a nice colour. Again, they don’t need to be cooked through completely.
We prefer grilling because it gives you those lovely charred bits that make restaurant-style butter chicken so special. But pan-frying works perfectly well too.
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Now we bring everything together. This is the exciting bit!
Pour your smooth tomato gravy back into the pan and heat it gently. Add the garam masala and kasuri methi (if using). Crush the kasuri methi between your palms before adding – this releases its aroma.
Stir in the double cream slowly. Watch as the gravy transforms into that gorgeous orange colour. Add the honey or sugar – this balances the tanginess of the tomatoes.
Drop in your cooked chicken pieces. Let everything simmer together for 5-7 minutes. The chicken will finish cooking and soak up all those wonderful flavours.
Taste and adjust the seasoning. Want it richer? Add another tablespoon of butter. Want it creamier? Splash in more cream. This is your butter chicken – make it exactly how you like it.
Finish with a knob of butter on top and a sprinkle of fresh coriander. That final butter addition? That’s the “butter” in butter chicken, and it makes all the difference.
Want to make your butter chicken even better? Here are our Durbar Square secrets:
Use Chicken Thighs: They’re more forgiving than chicken breasts and stay juicier. If you’re using breasts, be careful not to overcook them.
Don’t Skip the Marination: Even 30 minutes makes a huge difference. The yoghurt tenderises the chicken and the spices penetrate deeper.
Cook Your Onions Properly: Golden brown onions = deep flavour. Pale onions = bland gravy. It’s worth the extra few minutes.
Balance is Key: Indian food is all about balance. If it’s too tangy, add more cream or honey. Too rich? Add a squeeze of lemon. Too spicy? More cream will help.
Make It Ahead: Butter chicken actually tastes better the next day. The flavours develop and deepen. Make it in advance and reheat gently.
The Cream Temperature Matters: Add cream at a lower temperature or the gravy might split. If it does split, don’t panic – a quick blend usually fixes it.
Common Mistakes to Avoid: Don’t use low-fat yoghurt for marinating (it doesn’t work as well). Don’t cook on high heat (butter chicken needs gentle, loving heat). And please don’t skip the kasuri methi once you find it – it’s truly special.
Your butter chicken is ready! But what should you serve it with?
The classic pairing is naan bread or steamed basmati rice. We love it with garlic naan – perfect for scooping up that creamy sauce. Jeera rice (rice cooked with cumin seeds) is another brilliant option. Add some cucumber raita on the side to cool things down, and maybe some crispy onion bhajis to start.
For a complete Indian feast, serve your butter chicken alongside dal makhani, some pickles, and a simple salad.
Storage Tips: Butter chicken keeps beautifully in the fridge for 3-4 days. Store it in an airtight container. In fact, it often tastes even better on day two!
To reheat, warm it gently on the stove with a splash of water or cream. Don’t microwave on high heat – gentle and slow is better.
You can also freeze butter chicken for up to 3 months. Defrost overnight in the fridge and reheat as above. The texture stays lovely.
There you have it – how to make butter chicken at home, Durbar Square style! Yes, it takes a bit of time, but absolutely nothing about this recipe is difficult. Once you’ve made it a couple of times, you’ll find your rhythm and it’ll become second nature.
The beauty of this Indian butter chicken recipe is that it’s forgiving. Don’t have kasuri methi? Leave it out. Prefer it spicier? Add more chilli. Want it milder? Use less. Make it your own.
So grab your ingredients, put on some music, and spend an hour in the kitchen creating something truly special. Your house will smell incredible, and that first taste? Pure heaven.
Give this butter chicken recipe a try this weekend. We promise you won’t be disappointed. And once you’ve mastered it, you’ll never need to order takeaway butter chicken again!
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You can make butter chicken without cream — try coconut cream, cashew paste, or a bit of yoghurt. The flavour changes slightly, but it still works beautifully.
If the gravy’s thin, simmer to reduce or add tomato purée or cashew paste. Too thick? Just splash in water, stock, or cream until it loosens.
Yes, chicken breast works fine. It’s leaner than thigh, so cook it a little less to keep it tender. The marinade helps stop it drying out.
Butter chicken’s naturally mild. Reduce chilli for a gentler version, or add more chilli powder or fresh chillies for heat. Start mild, then adjust to taste.
It’s great made ahead — the flavour improves overnight. Keep it chilled, reheat gently with a splash of water or cream, and it also freezes well.
