Easy Butter Chicken Recipe: Creamy, Restaurant-Style, 30 Minutes

This easy butter chicken recipe delivers creamy, restaurant-style murgh makhani in just 30 minutes of hands-on cooking. Tender chicken thighs are marinated in spiced yogurt, then simmered in a silky tomato and butter sauce finished with cream. No special equipment and no long marination needed, just one pan and everyday spices, right here on BiteSavory.

Butter chicken is the world-famous curry that most people order at Indian restaurants but assume is too complex to cook at home. The truth is that the restaurant version relies on a few simple building blocks: a quick yogurt marinade for tenderness, bloomed spices for depth, and a blended tomato base enriched with butter and cream. Get those right and you will have a curry that tastes like takeaway, without the takeaway wait.

Why This Easy Butter Chicken Recipe Works

The yogurt marinade does double duty. Its gentle acidity tenderises the chicken in just 15 minutes, while the spices cling to the meat so every bite is seasoned from the inside out. Chicken thighs stay juicy even if you overshoot the cooking time slightly, which makes this recipe forgiving for beginners.

Blooming the spices in hot butter before the tomatoes go in is the step most quick recipes skip, and it makes all the difference. Spices release far more aroma when heated in fat, giving the sauce that deep, warming flavour you recognise from good restaurants. Finally, a spoonful of crushed kasuri methi (dried fenugreek leaves) at the end adds the distinctive bittersweet note that separates restaurant butter chicken from plain tomato chicken.

Ingredients

Prep: 10 minutes  |  Marinade: 15 minutes  |  Cook: 20 minutes  |  Serves: 4

For the chicken marinade

• 750g (1 1/2 lb) boneless, skinless chicken thighs, cut into 4cm chunks
• 120g (1/2 cup) plain full-fat yogurt
• 2 tablespoons lemon juice
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon Kashmiri chilli powder or sweet paprika
• 1 teaspoon fine sea salt

For the sauce

• 50g (3 1/2 tablespoons) unsalted butter, divided
• 1 tablespoon neutral oil, such as sunflower or vegetable
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 2cm piece fresh ginger, grated
• 1 green chilli, finely chopped (optional, for heat)
• 1 tablespoon tomato puree
• 400g (14 oz) tin chopped tomatoes
• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1 teaspoon sugar
• 150ml (2/3 cup) double cream, plus extra to swirl on top
• 1 tablespoon crushed kasuri methi (dried fenugreek leaves)
• Salt to taste
• Fresh coriander, chopped, to serve

Chicken thighs are the best choice here because their extra fat keeps them succulent, but boneless breasts work too if you prefer them. Just take care not to overcook breasts, or they will dry out. Kashmiri chilli powder gives the classic red colour with mild heat; sweet paprika is a fine substitute. If you are cooking a full Indian-inspired menu, our authentic chicken karahi recipe pairs well alongside it.

Method

Read through all the steps before you begin, and have your sauce ingredients measured out so the cooking moves quickly once the pan is hot.

1. Marinate the chicken. Stir the yogurt, lemon juice, garam masala, cumin, turmeric, chilli powder and salt together in a large bowl. Add the chicken chunks and toss until evenly coated. Leave at room temperature for 15 minutes while you prepare the sauce ingredients.
2. Sear the chicken. Heat the oil and half the butter in a large, deep skillet or saute pan over medium-high heat. Lift the chicken out of the marinade (shake off the excess) and sear in a single layer for 3 to 4 minutes per side, until golden at the edges. It does not need to be cooked through yet. Transfer to a plate.
3. Soften the aromatics. Reduce the heat to medium. Add the onion to the same pan with a pinch of salt and cook for 4 to 5 minutes until soft and golden at the edges. Stir in the garlic, ginger and green chilli (if using) and cook for 1 minute until fragrant.
4. Bloom the spices. Stir in the tomato puree, garam masala, coriander and cumin. Cook for 1 to 2 minutes, stirring constantly, until the mixture darkens slightly and smells deeply fragrant.
5. Build the sauce. Pour in the chopped tomatoes and add the sugar and 120ml (1/2 cup) of water. Bring to a gentle simmer and cook for 8 to 10 minutes, stirring occasionally, until the sauce thickens and the fat begins to separate at the edges.
6. Blend smooth. Use a stick blender to blend the sauce directly in the pan until completely smooth and velvety. (A jug blender works too; blend in batches and return to the pan.) This is what gives butter chicken its signature silky texture.
7. Finish and simmer. Reduce the heat to low. Stir in the remaining butter, the double cream and the crushed kasuri methi. Return the chicken and any resting juices to the pan. Simmer gently for 5 minutes until the chicken is cooked through and the internal temperature reaches 74C (165F).
8. Serve. Taste and adjust the salt. Spoon into warm bowls, swirl over a little extra cream, scatter with fresh coriander and serve with basmati rice or warm naan.

Tips for Restaurant-Style Results

Do not skip the blend. Blending the sauce is the single biggest difference between good and great butter chicken. It creates the velvety texture that makes the dish taste luxurious, and it takes less than a minute with a stick blender.

Balance the tomato acidity. Tinned tomatoes vary in sharpness. The teaspoon of sugar smooths out any harshness, but taste before adding more. You are looking for gentle sweetness, not a sugary sauce. More weeknight curry technique can be found in guides like those at BBC Good Food.

Keep the cream on low heat. Stir the cream in over low heat and never let the sauce boil hard afterwards, or the dairy can split. If it does split slightly, blending again usually brings it back together.

Make it your heat level. As written, this is a mild curry. Add the green chilli or an extra half teaspoon of chilli powder for medium heat, or serve sliced chillies on the side. After dinner, a rich dessert rounds off the evening nicely; our chewiest chocolate chip cookies recipe is a family favourite.

Storage and Meal Prep

Butter chicken reheats beautifully, often tasting even better the next day as the spices settle. Cool leftovers quickly and refrigerate in an airtight container for up to 3 days. Reheat gently on the hob with a splash of water or cream, stirring until steaming hot.

To freeze, cool completely and freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat gently. You can also prep the marinated chicken a day ahead; it will be even more flavourful. If you love batch cooking, check our 25 easy slow cooker recipes for fall for more make-ahead ideas.

Conclusion: The Easy Butter Chicken Recipe to Make on Repeat

Once you have made this easy butter chicken recipe, ordering takeaway will feel unnecessary. The creamy, restaurant-style sauce, the tender spiced chicken and the gentle warmth of kasuri methi come together in half an hour, with ingredients you can find in any large supermarket. It is the kind of dependable weeknight dinner that earns a permanent place in your rotation.

Cook it this week and taste the difference that bloomed spices and a properly blended sauce make. Serve it with fluffy basmati rice, plenty of naan for scooping, and a simple cucumber salad on the side. You will have a meal that tastes like a celebration, made in the time it takes a delivery driver to arrive.

Frequently Asked Questions

Can I make this easy butter chicken recipe ahead of time?

Yes, this easy butter chicken recipe is excellent for meal prep. The sauce can be made up to 3 days ahead and kept in the fridge, and the marinated chicken can rest overnight. Combine and finish with cream just before serving for the freshest flavour. The spices actually deepen overnight, so leftovers often taste even better.

Can I use chicken breast instead of thighs?

You can, though thighs stay juicier. If using breasts, cut them into even chunks and reduce the final simmer to 3 to 4 minutes, checking that the internal temperature reaches 74C (165F). Take care not to overcook them, as breasts dry out faster than thighs in a hot sauce.

How can I make butter chicken without cream?

For a lighter version, replace the double cream with 150ml of full-fat coconut milk or extra yogurt stirred in off the heat. The flavour will shift slightly (coconut adds its own sweetness), but the curry stays creamy. Do not use low-fat yogurt in the hot sauce, as it is more likely to split.

What should I serve with butter chicken?

Steamed basmati rice and warm naan bread are the classic partners, perfect for scooping up the sauce. A simple cucumber and red onion salad or a spoonful of mango chutney adds freshness that cuts through the richness. Raita works well too if you want a cooling side.

Is butter chicken spicy?

Butter chicken is traditionally one of the mildest Indian curries, with the cream and butter mellowing the spices. This version is mild as written. Increase the green chilli or chilli powder for more heat, or keep it mild and serve fresh chillies on the side so everyone can adjust their own bowl.