Authentic Indian Butter Chicken Recipe – Creamy & Spiced Delight

Nov 27, 2025 International Recipes

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• • Prep Time
  • 20 mins
• • Cook Time
  • 35 mins
• • Total Time
  • 55 mins
• • Servings
  • 4 people
• • Skill Level
  • Intermediate
• • Cuisine Type
  • Indian

Approximate Nutritional Information (Per Serving)

Calories: 550 kcal

Protein: 40 g

Fat: 34 g

Carbohydrates: 22 g

The dish Butter Chicken, also known as Makhani, is one of the most famous and delicious dishes that the Indian cuisine has exported to the world. This dish is distinguished by its rich and creamy taste, which combines the flavor of skillfully marinated grilled chicken with a slightly sweet and sour tomato sauce, which is submerged in butter, cashews, and cream. The recipe you have here is the authentic and detailed method for making this famous dish, starting with marinating the chicken in yogurt and Indian spices, and concluding with the silky butter sauce that forms the dish's body and distinct flavor. It is usually served alongside hot Naan bread or Basmati rice.

Indian Butter Chicken Recipe

Ingredients

1. Chicken Marinade

• Chicken breast, cut into cubes: 1 kg
• Thick yogurt: 1/2 cup
• Lemon juice: 1 tbsp
• Fresh grated ginger: 1 tsp
• Minced garlic: 1 tsp
• Kashmiri chili powder or paprika: 1/2 tsp
• Turmeric: 1/4 tsp
• Salt: 1/2 tsp

2. The Butter Sauce (Makhani Sauce)

• Butter: 4 tbsp
• Vegetable oil: 1 tbsp
• Medium onion, finely chopped: 1
• Minced garlic: 1 tbsp
• Grated ginger: 1 tsp
• Canned crushed tomatoes: 400 g
• Raw (unsalted) cashews: 1/4 cup
• Garam masala: 1 tsp
• Sugar: 1 tsp
• Heavy cream: 1/2 cup
• Water: 1/2 cup
• Ground fenugreek (Kasuri Methi): 1/2 tsp (optional)
• Salt: To taste

Preparation

1. Prepare the Chicken (Marinating & Initial Cooking)

1. In a large bowl, combine all the marinade ingredients (yogurt, garlic, ginger, spices, and lemon juice).

2. Add the chicken cubes and mix well until fully coated.

3. Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavor.

4. Heat 1 tbsp of butter or oil in a pan or grill pan.

5. Sear or grill the marinated chicken over high heat until cooked through and lightly charred. Set aside.

2. Prepare the Butter (Makhani) Sauce

1. In the same pan (or a deep pot), add the remaining butter along with the oil.

2. Add the chopped onion and sauté until soft and translucent.

3. Stir in the garlic and ginger and cook for about a minute until fragrant.

4. Add the crushed tomatoes, cashews, 1 tsp of garam masala, sugar, and salt. Mix well.

5. Pour in 1/2 cup of water, cover, and let it simmer gently for 15–20 minutes until the tomatoes and cashews soften.

6. Remove from heat and allow the mixture to cool slightly.

3. Blend the Sauce & Finish the Dish

1. Transfer the sauce mixture into a blender (or use an immersion blender) and blend until perfectly smooth and creamy.

2. Strain the blended sauce through a fine sieve to remove any unwanted fibers, then return it to the pot over low heat.

3. Add the grilled chicken pieces back into the sauce and stir gently.

4. Pour in the heavy cream, and sprinkle the ground fenugreek (Kasuri Methi) and additional garam masala if desired.

5. Let the chicken simmer in the sauce for 5–10 minutes until the flavors meld and the sauce thickens slightly.

Serving Suggestions

1. Serve the butter chicken hot, topped with a swirl of fresh cream and a sprinkle of chopped fresh cilantro.

2. Traditionally enjoyed with steamed basmati rice or Indian naan bread (Plain Naan or Garlic Naan), perfect for scooping up the rich sauce.