There are few dishes that fill the kitchen with as much warmth and anticipation as a proper Indian butter chicken. The moment the spices hit the hot pan and release their fragrance, you know you’re in for something truly special. This isn’t just another curry; it’s a masterpiece of balance. The chicken, tender from its yoghurt marinade, is enveloped in a sauce that’s simultaneously rich, tangy, and subtly sweet. The colour alone—a deep, vibrant orange-red—promises a memorable meal.

This creamy Indian butter chicken recipe is the result of years of tinkering and testing in my own kitchen. I’ve been making this for over 7 years, and it never disappoints. It strikes that perfect balance I was talking about, creating a sauce that’s velvety and luxurious without being overwhelmingly heavy. It’s the kind of meal that works wonderfully for a quiet Saturday night in, but is also special enough to serve when you have friends over for an Indian dinner. It’s a recipe I am genuinely proud of, and one that always gets rave reviews.

We’re going to walk through every step together, from marinating the chicken to get it exceptionally tender, to creating that signature smooth and creamy sauce. Forget takeaways; once you realise how achievable this is at home, you’ll be making it time and again. If you enjoy creating deeply savoury chicken dinners, you might also be a fan of my Crockpot Garlic Parmesan Chicken Pasta.

Recipe Overview

This recipe guides you through making an authentic-tasting Murgh Makhani at home. We achieve a deep flavour by first marinating and charring the chicken, then simmering it in a silky, buttery tomato and cashew sauce. After testing multiple methods, I found that straining the sauce is the non-negotiable step for achieving that restaurant-quality, ultra-smooth texture.

• Prep Time: 25 minutes (+ 30 minutes marinating)
• Cook Time: 30 minutes
• Total Time: 55 minutes (+ marinating)
• Servings: 4 people
• Difficulty: Medium

Why You’ll Love This Creamy Indian Butter Chicken Recipe

• Genuine Flavour: The sauce is a beautifully layered blend of tangy tomatoes, warming ginger and garlic, and a hint of sweetness from a touch of honey. The final flourish of kasuri methi (dried fenugreek leaves) adds an authentic, slightly smoky aroma that is absolutely essential.
• Comes Together in About an Hour: While the chicken marinates, you can prep all your sauce ingredients. The active cooking time is very manageable, making this ideal for a weekend treat.
• Flexible Recipe: You can easily dial the warmth up or down. For a milder version, use less Kashmiri chilli powder. For an even more decadent sauce, you can swap the single cream for double cream.
• Works Beautifully for Entertaining: This is a wonderful main course for a dinner party. You can make the sauce ahead of time, which frees you up to chat with your guests. Everyone seems to love this dish.
• Family Tested: I first perfected this recipe about 4 years ago for a family gathering, and now it’s a staple. The creamy, mild sauce is a big hit with everyone, from my spice-loving brother to my niece who is more cautious!

Creamy Indian Butter Chicken Recipe

⏱️ 20 min prep  •  🍳 40 min cook  •  👥 4 servings

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Ingredients You’ll Need

Using good quality spices makes all the difference here. I always opt for a vibrant Kashmiri chilli powder, like the one from Natco, as it provides a brilliant red colour without overwhelming heat. For the tomatoes, a good quality tin of chopped tomatoes or passata works best.

• For the Chicken Marinade:
• 600g boneless, skinless chicken thighs or breasts, cut into 2.5cm (1-inch) pieces
• 120g full-fat Greek yoghurt
• 1 tbsp ginger-garlic paste (or 1 tbsp grated ginger and 3 minced garlic cloves)
• 1 tsp garam masala
• 1 tsp ground turmeric
• 1 tsp Kashmiri chilli powder
• 1 tsp salt
• 1 tbsp lemon juice
• For the Makhani (Butter) Sauce:
• 2 tbsp unsalted butter
• 1 tbsp vegetable oil
• 1 large onion, finely chopped
• 1 tbsp ginger-garlic paste
• 1 tsp Kashmiri chilli powder
• 1 tsp ground coriander
• 1/2 tsp garam masala
• 400g tin of chopped tomatoes or passata
• 60g raw, unsalted cashew nuts
• 1 tsp sugar or honey
• 1 tsp salt (or to taste)
• 1 tbsp kasuri methi (dried fenugreek leaves)
• 100ml single cream
• Fresh coriander, to garnish

Adam’s Tip: Soaking the cashew nuts in hot water for 15-20 minutes while you prep the other ingredients makes them incredibly soft. This guarantees a much smoother, silkier sauce when you blend it.

How to Make Creamy Indian Butter Chicken Recipe

The process is broken down into two main stages: preparing and cooking the chicken, then creating the iconic sauce before bringing everything together. Don’t rush the steps; allowing the flavours to build is key.

1. Marinate the Chicken: In a medium mixing bowl, combine the Greek yoghurt, ginger-garlic paste, garam masala, turmeric, Kashmiri chilli powder, salt, and lemon juice. Mix well. Add the chicken pieces and toss until they are thoroughly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
2. Cook the Chicken: Heat 1 tablespoon of oil in a large, heavy-bottomed frying pan or skillet over a medium-high heat. Remove the chicken from the marinade, shaking off any excess. Cook the chicken in batches for 3-4 minutes per side, until it’s cooked through and has some lovely charred spots. Don’t overcrowd the pan. Set the cooked chicken aside.
3. Start the Sauce Base: In the same pan, reduce the heat to medium and add the 2 tablespoons of butter. Once melted, add the chopped onion and sauté for 6-8 minutes, until soft and translucent. Add the ginger-garlic paste and cook for another minute until fragrant.
4. Build the Flavour: Stir in the Kashmiri chilli powder, ground coriander, and garam masala. Cook for 30 seconds, stirring constantly, to toast the spices. Pour in the tinned tomatoes and add the soaked cashew nuts. Season with salt and sugar/honey.
5. Simmer and Blend: Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for 15 minutes. The sauce will thicken and deepen in colour. Carefully transfer the hot mixture to a blender and blend until completely smooth. Be cautious when blending hot liquids.
6. Strain for Silkiness: This is my essential step for a perfect texture. Place a fine-mesh sieve over the pan and pour the blended sauce through it, using the back of a spoon to push it all through. This technique, also used in professional kitchens as explained by BBC Good Food, removes any remaining solids and ensures a velvety finish. Discard the pulp left in the sieve.
7. Finish the Sauce: Return the pan with the strained sauce to a low heat. Crush the kasuri methi between your palms to release its aroma and stir it into the sauce. Pour in the single cream and stir until fully combined. Let it warm through for 2 minutes, but do not let it boil. Taste and adjust seasoning if needed.
8. Combine and Serve: Add the cooked chicken pieces back into the pan with the creamy sauce. Stir to coat and let it simmer gently for 2-3 minutes, just to heat the chicken through and allow the flavours to meld. Garnish with fresh coriander and serve immediately.

Tips From My Kitchen

• Temperature Control: When you add the ground spices to the pan (step 4), keep the heat on medium-low. This allows them to ‘bloom’ and release their aromatic oils without any risk of burning, which can make the final dish taste bitter.
• The Secret Step: I learned that the key to a truly velvety sauce is both blending and straining. It might feel like an extra faff, but it’s what separates a good homemade butter chicken from a great one. It removes any fibrous bits from the onions and tomatoes for that signature smooth texture.
• Make-Ahead: The chicken can be marinated up to 24 hours in advance in the fridge. The complete sauce (before adding the cream and chicken) can also be made up to 2 days ahead and stored in an airtight container in the fridge.
• Storage: Leftovers are fantastic! Store in an airtight container in the fridge for up to 3 days. The flavours deepen and become even more delicious the next day. Reheat gently on the hob or in the microwave.

Equipment You’ll Need

• Large frying pan or skillet
• Sharp knife and cutting board
• Mixing bowls
• Blender (stick or jug)
• Fine-mesh sieve
• Wooden spoon or spatula

Delicious Variations to Try

Once you’ve mastered the base recipe, it’s easy to adapt. Here are a few ideas I’ve tried and loved:

• Spicy Version: For a bit more of a kick, add one or two whole green chillies (slit lengthwise) to the sauce when you add the tomatoes. Remove them before blending.
• Vegetarian Option: This sauce works wonderfully with paneer. Cut a block of paneer into cubes, pan-fry until golden on all sides, and add to the finished sauce instead of chicken.
• Different Protein: King prawns are a great alternative. Add them raw to the finished sauce and simmer for just 3-4 minutes until they turn pink and are cooked through. Be careful not to overcook them.

What to Serve With Creamy Indian Butter Chicken Recipe

The right accompaniments turn this dish into a complete feast. The sauce is so good, you’ll want something to mop up every last drop.

• Basmati Rice & Naan: You can’t go wrong with fluffy, fragrant basmati rice and warm, buttery naan bread. They are the classic partners for a reason.
• A Fresh Salad: A simple side salad provides a lovely, crisp contrast to the rich curry. A kachumber (diced cucumber, tomato, onion with lemon) is traditional, but even a Classic House Salad with Red Wine Vinaigrette works well to cut through the creaminess.
• Drink Pairing: A cold lager or a light pilsner is a refreshing choice. For wine drinkers, an off-dry Riesling or a fruity rosé complements the tangy, creamy flavours beautifully.

Frequently Asked Questions

Creamy Indian Butter Chicken Recipe

A rich and creamy restaurant-style butter chicken featuring tender, marinated chicken pieces simmered in a silky, spiced tomato and cashew sauce.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Main Course

Cuisine: Indian

Calories: 610

Ingredients Method Notes

Ingredients

  

For the Chicken Marinade

• 600 g boneless skinless chicken thighs or breasts, cut into 2.5cm (1-inch) pieces
• 120 g full-fat Greek yoghurt
• 1 tbsp ginger-garlic paste or 1 tbsp grated ginger and 3 minced garlic cloves
• 1 tsp garam masala
• 1 tsp ground turmeric
• 1 tsp Kashmiri chilli powder
• 1 tsp salt
• 1 tbsp lemon juice

For the Makhani (Butter) Sauce

• 2 tbsp unsalted butter
• 1 tbsp vegetable oil
• 1 large onion finely chopped
• 1 tbsp ginger-garlic paste
• 1 tsp ground coriander
• 1/2 tsp garam masala
• 400 g tin of chopped tomatoes or passata
• 60 g raw unsalted cashew nuts
• 1 tsp sugar or honey
• 1 tsp salt or to taste
• 1 tbsp kasuri methi dried fenugreek leaves
• 100 ml single cream
• Fresh coriander to garnish

Method

 

1. Marinate the Chicken: In a medium mixing bowl, combine the Greek yoghurt, ginger-garlic paste, garam masala, turmeric, Kashmiri chilli powder, salt, and lemon juice. Mix well. Add the chicken pieces and toss until they are thoroughly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
2. Cook the Chicken: Heat 1 tablespoon of oil in a large, heavy-bottomed frying pan or skillet over a medium-high heat. Remove the chicken from the marinade, shaking off any excess. Cook the chicken in batches for 3-4 minutes per side, until it's cooked through and has some lovely charred spots. Don't overcrowd the pan. Set the cooked chicken aside.
3. Start the Sauce Base: In the same pan, reduce the heat to medium and add the 2 tablespoons of butter. Once melted, add the chopped onion and sauté for 6-8 minutes, until soft and translucent. Add the ginger-garlic paste and cook for another minute until fragrant.
4. Build the Flavour: Stir in the Kashmiri chilli powder, ground coriander, and garam masala. Cook for 30 seconds, stirring constantly, to toast the spices. Pour in the tinned tomatoes and add the soaked cashew nuts. Season with salt and sugar/honey.
5. Simmer and Blend: Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for 15 minutes. The sauce will thicken and deepen in colour. Carefully transfer the hot mixture to a blender and blend until completely smooth. Be cautious when blending hot liquids.
6. Strain for Silkiness: This is my essential step for a perfect texture. Place a fine-mesh sieve over the pan and pour the blended sauce through it, using the back of a spoon to push it all through. This technique, also used in professional kitchens as explained by BBC Good Food, removes any remaining solids and ensures a velvety finish. Discard the pulp left in the sieve.
7. Finish the Sauce: Return the pan with the strained sauce to a low heat. Crush the kasuri methi between your palms to release its aroma and stir it into the sauce. Pour in the single cream and stir until fully combined. Let it warm through for 2 minutes, but do not let it boil. Taste and adjust seasoning if needed.
8. Combine and Serve: Add the cooked chicken pieces back into the pan with the creamy sauce. Stir to coat and let it simmer gently for 2-3 minutes, just to heat the chicken through and allow the flavours to meld. Garnish with fresh coriander and serve immediately.

Notes

Serve hot with basmati rice or fresh naan bread. The silky sauce is perfect for dipping. Do not skip the straining step for the best texture.

I truly hope you enjoy making this creamy Indian butter chicken recipe. It’s a dish filled with warmth and flavour that brings so much joy to my dinner table, and I hope it does the same for yours. It’s a wonderful way to create a restaurant-quality meal in your own home. I’d love to hear how you get on with it, so please leave a comment below to share your experience!

Happy cooking,
Adam