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Easy Butter Chicken Recipe (Restaurant Style at Home)

If you've ever craved rich, creamy restaurant-style butter chicken, but thought it was too complex for a weeknight, this easy butter chicken recipe brings authentic flavor right to your home kitchen—no takeout required.

With a streamlined method and accessible ingredients, you’ll get the same silky, mildly spiced tomato sauce and tender chicken that make this dish a global favorite. This recipe is beginner-friendly but delivers that unmistakable taste you love.

Follow my step-by-step instructions and discover just how simple it is to create perfect butter chicken using pantry staples and a few smart shortcuts. Whether you’re serving friends or family, this dish always impresses.

Why you'll love it
  • Restaurant-quality results with simple steps
  • Authentic flavor, mild enough for the whole family
  • Ready in under an hour
  • Uses pantry staples and easy substitutions
  • Perfect for meal prep or entertaining
  • Works with Instant Pot or stovetop
Prep 15 minutesCook 35 minutesTotal 50 minutesServes 4Main Course

Ingredients

  • 1 lb (450 g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/2 cup (120 g) plain Greek yogurt or regular yogurt
  • 1 tbsp lemon juice
  • 1 1/2 tsp kosher salt, divided
  • 1 1/2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp chili powder (or 1/4 tsp cayenne for less heat)
  • 2 tbsp butter (unsalted)
  • 1 tbsp neutral oil (canola or vegetable)
  • 1 large yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 (14 oz / 400 g) can crushed tomatoes (or tomato puree)
  • 1/2 cup (120 ml) heavy cream (or full-fat coconut milk)
  • 1 tsp sugar
  • 1/2 cup (8 g) chopped fresh cilantro (optional, for garnish)

Instructions

  1. In a large bowl, combine the chicken, yogurt, lemon juice, 1 teaspoon salt, garam masala, cumin, coriander, and chili powder. Mix well, cover, and marinate for at least 30 minutes (up to overnight in the fridge).
  2. Heat 1 tablespoon butter and oil in a large skillet or Dutch oven over medium-high heat. Add the chicken in a single layer (in batches if needed) and sear until golden on both sides, about 3-4 minutes per side. Remove chicken to a plate (it will finish cooking in the sauce).
  3. In the same pan, add remaining 1 tablespoon butter and the chopped onion. Cook for 4-5 minutes, stirring, until softened and golden.
  4. Add garlic and ginger; sauté for 1 minute until fragrant.
  5. Pour in crushed tomatoes and remaining 1/2 teaspoon salt. Bring to a simmer and cook for 8-10 minutes, stirring occasionally, until deepened in color and oil begins to separate.
  6. Reduce heat to low. Stir in heavy cream and sugar. Use an immersion blender directly in the pan (or transfer to a blender) to blend the sauce until smooth, if desired.
  7. Return the seared chicken and juices to the pan. Simmer uncovered for 10-12 minutes, stirring occasionally, until chicken is cooked through and sauce thickens.
  8. Taste and adjust salt or sugar if needed. Garnish with cilantro and serve hot.

Make It Your Way

Instant Pot Version

Marinate the chicken as directed. Use sauté mode to sear chicken and onions as in steps 2 and 3. After adding tomatoes, deglaze, then add chicken back in. Lock lid, cook on high pressure for 5 minutes, natural release 10 minutes. Stir in cream and blend if desired. Simmer on sauté mode to thicken.

Air Fryer Version

Marinate the chicken as directed. Air fry chicken pieces at 390°F (200°C) for 10-12 minutes, turning halfway, until lightly charred. Prepare sauce on stovetop as directed, then add air-fried chicken to sauce and simmer 5-10 minutes.

Ingredient Substitutions

If you can't find garam masala, use a mix of equal parts ground cumin, coriander, and a pinch of cinnamon. For heavy cream, use coconut milk for a dairy-free version. Chicken breasts can be substituted for thighs, but thighs stay juicier. Fresh ginger can be replaced with 1 teaspoon ground ginger in a pinch.

Expert Tips

  • Marinate chicken for at least 30 minutes for best flavor and tenderness.
  • Sear chicken until golden, but don’t cook through—it finishes in the sauce.
  • Blend the sauce for a silky, restaurant-style texture.
  • Add cream at the end to avoid splitting or curdling.
  • For richer flavor, use ghee instead of butter.
  • Adjust chili powder to your spice preference.

What to Serve It With

Serve butter chicken hot with warm naan, steamed basmati rice, or jeera rice. A side of cucumber raita or a crisp salad complements the richness perfectly.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat gently on the stovetop, adding a splash of water or cream if needed.

Frequently Asked Questions

Can I make butter chicken ahead of time?

Yes, butter chicken tastes even better the next day as the flavors meld. Store in the fridge and reheat gently.

Can I use chicken breast instead of thighs?

Absolutely, but thighs stay juicier. If using breast, avoid overcooking to prevent dryness.

Is butter chicken spicy?

It’s mildly spiced. Adjust chili powder to your heat preference for more or less kick.

Can I make this dairy-free?

Yes, substitute coconut milk for cream and use oil instead of butter or ghee.

Do I have to blend the sauce?

Blending gives a smooth, restaurant-style sauce, but it’s optional if you prefer a chunkier texture.

Can I freeze butter chicken?

Yes, it freezes well. Thaw overnight in the fridge and reheat gently on the stove.

What if I don’t have garam masala?

Mix equal parts cumin, coriander, and a pinch of cinnamon as a quick substitute.

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