Butter Chicken Recipe | Easy Chicken Makhani (Restaurant Style)

Butter Chicken, also called Chicken Makhani, is a famous and tasty chicken dish from India. It is smooth, creamy, and full of rich flavors. This dish was first made in Delhi in the 1950s. The chefs at a popular restaurant named Moti Mahal made it by chance. They had some leftover tandoori chicken and did not want to throw it away. So, they made a new curry using butter, cream, tomatoes, and spices, and added the chicken into it. The taste was so good that it became very popular. Now, people all over the world enjoy this dish. In this post, you will learn how to make Butter Chicken at home in a simple way. The steps are easy to follow, and you don’t need many hard-to-find ingredients. This Butter Chicken Recipe is great for beginners and also for those who already love cooking. You can make it for your family, friends, or guests. It goes well with Naan, Roti, Jeera rice, or Steamed rice.

What is Butter Chicken Recipe

Butter Chicken, also known as Chicken Makhani, is a rich and creamy chicken curry that comes from India. It is one of the most popular Indian dishes around the world. This dish is made with soft, juicy pieces of chicken cooked in a mild, buttery, tomato-based sauce. The sauce is smooth, slightly sweet, and full of flavor. Butter Chicken is not too spicy, so people of all ages can enjoy it, even those who do not like spicy food.

To make Butter Chicken, first, the chicken is marinated in yogurt and spices like garlic, ginger, chili powder, and garam masala. This helps to make the chicken soft and full of flavor. Then, the chicken is grilled, baked, or cooked in a pan until tender. After that, it is added to a creamy sauce made with butter, fresh cream, tomatoes, and simple Indian spices.

This Easy Chicken Makhani Recipe is perfect for anyone who wants to try Indian food at home. You do not need many special ingredients, and the steps are simple. Let’s begin this delicious cooking journey.

How to Make Butter Chicken 

Making Butter Chicken at home is easier than you think! With simple ingredients like chicken, tomatoes, butter, cream, and a few spices, you can create a rich and tasty dish that everyone will love. In this recipe, we will guide you step by step on how to marinate the chicken, cook it perfectly, and prepare the creamy gravy. Let’s get started.

Marinate the Chicken

Step 1:- Take a clean mixing bowl. Add 500 grams of boneless chicken (cut into medium-sized pieces) to the bowl.

Step 2:- Now add the following ingredients:- ½ cup of thick curd (yogurt), 1 tablespoon ginger-garlic paste, 1 teaspoon red chili powder, ¼ teaspoon turmeric powder, ½ teaspoon garam masala, ½ teaspoon salt, and 1 tablespoon lemon juice. Mix everything well using your hands or a spoon, so the chicken is coated with all the spices and curd.

Step 3:- Cover the bowl with a lid or plastic wrap. Keep it in the fridge and let it marinate for at least 30 minutes. If you have more time, marinate for 1 to 2 hours. This helps the chicken become soft and full of flavor.

Cook the Chicken

Step 4:- Take a large pan or kadai and place it on medium heat. Add 1 tablespoon of butter to the pan. Let it melt.

Step 5:- Now, take the marinated chicken out of the fridge and gently add it to the hot pan. Spread the chicken pieces evenly in the pan. Cook the chicken for 8 to 10 minutes, turning the pieces every 2 to 3 minutes. This will help them cook from all sides.

Step 6:- You will see the chicken start to change color and become golden. Cook until the chicken is fully done. There should be no pink inside.

 
Step 7:- Once the chicken is fully cooked and slightly golden, turn off the heat. Remove the chicken pieces from the pan and keep them aside on a plate.

Make the Gravy

Step 8:- Use the same pan you used to cook the chicken. Place the pan on medium heat. Add 1 tablespoon of butter and let it melt.

Step 9:- Now add 1 teaspoon of ginger-garlic paste. Stir and cook it for 1 minute until the raw smell goes away. Next, add 1 cup of tomato puree (you can use fresh or readymade puree).

Step 10:- Stir well and let the tomato puree cook for 8 to 10 minutes on medium heat. Stir in between. Cook until the tomato puree becomes thick and you see the oil starting to separate from the sides. This means the gravy is cooked properly.

Step 11:- Now add the following spices:- 1 teaspoon red chili powder, ½ teaspoon garam masala, 1 teaspoon sugar (optional, to balance sourness), Salt to taste, and 1 teaspoon crushed kasuri methi (dry fenugreek leaves). Mix everything well and cook for another 1 to 2 minutes.

 

Combine Chicken and Cream

Step 12:- Take the cooked chicken pieces and gently add them into the gravy. Stir well so that all the chicken pieces are nicely coated with the rich tomato gravy.

Step 13:- Now add ¼ cup of fresh cream to the pan. Mix everything slowly and gently. You will see the gravy turn smooth, creamy, and a little lighter in color. Let the chicken cook in the gravy for about 5 to 7 minutes on low heat. This helps the chicken soak up all the flavors from the gravy.

Step 14:- If the gravy looks too thick, you can add 2–4 tablespoons of water to make it thinner. Mix again and let it simmer.Taste the gravy. If needed, you can add a little more salt or sugar to adjust the taste.

Step 15:- Once everything is cooked well and the gravy is creamy, turn off the heat. Your Butter Chicken is almost ready.

Serving Suggestions 

Step 16:- Now your delicious Butter Chicken is ready to serve. Take a clean serving bowl and gently pour the hot butter chicken into it.

Step 17:- For a nice look and extra taste, you can add: 1 teaspoon of fresh cream on top, A small piece of butter in the center, A pinch of crushed kasuri methi (dry fenugreek leaves) for garnish, Butter Chicken tastes best when served hot.

Step 18:- You can enjoy it with: Naan (Indian flatbread), Roti or chapati, Steamed rice, Jeera rice (cumin-flavored rice). This dish is perfect for family meals, guests, or special occasions.

Serve it fresh and enjoy the soft, juicy chicken in rich, creamy gravy.Top of Form

Expert Tips

Making delicious Butter Chicken is easy when you know a few helpful tips. These expert tips will guide you on how to get soft and juicy chicken, rich and creamy gravy, and the perfect balance of spices. Follow these tips to make your Butter Chicken taste just like in a restaurant.

1. Use Fresh and Ripe Tomatoes:- If you are making tomato puree at home, choose red, ripe tomatoes. They give the gravy a nice color and a natural sweet taste.

2. Marinate for More Flavor:- If you have time, marinate the chicken for 1 to 2 hours or even overnight in the fridge. This makes the chicken softer, juicier, and tastier.

3. Don’t Forget Kasuri Methi (Dry Fenugreek):- A pinch of crushed kasuri methi at the end adds a special restaurant-style flavor. Even a small amount makes a big difference.

4. Use Real Butter and Fresh Cream:- For the best taste, use real butter instead of oil. Fresh cream makes the curry smooth, creamy, and rich.

5. Avoid Overcooking the Chicken:- Once the chicken is soft and cooked through, turn off the heat. Overcooking can make it dry and chewy.

6. Balance the Sourness:- Tomatoes can be a little sour. Add a small spoon of sugar or honey to make the taste smooth and balanced.

7. Adjust Spices as You Like:- Butter Chicken is usually mild. If you like more heat, add extra red chili powder or a green chili while cooking.

8. Add Smoky Flavor (Optional):- For that restaurant-style smoky taste, place a small hot charcoal piece in a bowl, put it inside the curry pot (without touching the food), add a drop of ghee, and cover for 2 minutes.

Follow these tips, and you will get soft, creamy, and delicious Butter Chicken, just like in a restaurant.

Recipe Card

Butter Chicken Recipe | Easy Chicken Makhani Recipe

Prep Time: 20 Minutes   |   Cook Time: 30 Minutes   |   Total Time: 50 Minutes

1 Cup = 240 ml   |   1 Tablespoon = 15 ml   |   1 Teaspoon = 5 ml

Servings: 4

Ingredients (For 4 Servings)
Ingredients	Quantity
For Marination
Chicken (boneless)	500 g
Yogurt (curd)	½ cup
Ginger-Garlic Paste	1 tablespoon
Red Chili Powder	1 teaspoon
Turmeric Powder	¼ teaspoon
Garam Masala	½ teaspoon
Salt	½ teaspoon
Lemon Juice	1 tablespoon
For Gravy
Butter	2 tablespoons
Tomato Puree	1 cup
Fresh Cream	¼ cup
Ginger-Garlic Paste	1 teaspoon
Red Chili Powder	1 teaspoon
Garam Masala	½ teaspoon
Kasuri Methi	1 teaspoon
Sugar (optional)	1 teaspoon
Salt	To taste
Water	As needed

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Step-by-Step Instructions

Marinate the Chicken

Step 1: In a bowl, mix chicken with yogurt, spices, ginger-garlic paste, lemon juice, and salt.

Step 2: Let it marinate for at least 30 minutes (up to 2 hours for better taste).

Cook the Chicken

Step 3: Heat 1 tablespoon butter in a pan.

Step 4: Add the marinated chicken and cook until fully done and lightly golden.

Step 5: Remove and keep aside.

Make the Gravy

Step 6: In the same pan, add 1 tablespoon butter.

Step 7: Add ginger-garlic paste and sauté for 1 minute.

Step 8: Add tomato puree and cook for 8–10 minutes until the oil separates.

Step 9: Add red chili powder, garam masala, salt, sugar, and kasuri methi.

Step 10: Mix well.

Combine Chicken and Cream

Step 11: Add cooked chicken to the gravy and mix well.

Step 12: Add fresh cream and a little water to adjust consistency.

Step 13: Simmer on low heat for 5–7 minutes.

Serve

Step 14: Garnish with cream or a small dollop of butter.

Step 15: Serve hot with naan, roti, or steamed rice.

Serving Suggestions

• Best paired with naan, roti, butter kulcha, or jeera rice.

Tips

• Use boneless chicken thighs for soft, juicy texture.
• Add a little honey or sugar if tomatoes taste sour.
• For smoky flavor, use the charcoal dhungar method for 1–2 minutes.

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Nutrition Facts (Per Serving)
Nutrient	Amount	% Daily Value*
Calories	450 kcal	22%
Protein	28 g	56%
Total Carbohydrates	10 g	3%
Dietary Fiber	2 g	8%
Sugars	5 g	—
Total Fat	30 g	46%
Saturated Fat	15 g	75%
Cholesterol	140 mg	47%
Sodium	650 mg	28%
Potassium	650 mg	14%
Calcium	80 mg	8%
Iron	2 mg	11%
Vitamin A	900 IU	18%
Vitamin C	10 mg	11%
Vitamin D	12 IU	2%
Vitamin E	1.5 mg	10%
Vitamin B6	0.5 mg	25%
Folate (B9)	30 mcg	8%
Vitamin B12	0.7 mcg	30%
Magnesium	40 mg	10%
Phosphorus	200 mg	20%
Zinc	2.5 mg	23%
Copper	0.1 mg	5%
Selenium	25 mcg	45%
Manganese	0.3 mg	13%

*Percent Daily Values are based on a 2000 calorie diet.

How to Store and Reheat

Storing and reheating Butter Chicken the right way helps you enjoy its delicious taste even after a day or two. Knowing how to store Butter Chicken properly keeps it fresh and safe to eat. Reheating it carefully makes sure the chicken stays soft and the gravy stays creamy. In this guide, you will learn easy steps to store and reheat Butter Chicken so it tastes just as good as when you first made it.

How to Store Butter Chicken

Cool Before Storing:- After cooking, let the Butter Chicken cool down to room temperature. Do not put hot food directly in the fridge, as it can spoil faster.

Use an Airtight Container:- Transfer the cooled curry into a clean, airtight container. This keeps the flavors fresh and prevents any fridge smell from getting in.

In the Refrigerator:- Store it in the fridge for up to 2–3 days.

In the Freezer (For Longer Storage):- If you want to keep it longer, you can freeze Butter Chicken for up to 1 month. Use a freezer-safe box or zip-lock bag.

How to Reheat Butter Chicken

From the Refrigerator:- Pour the needed amount into a pan. Heat on low to medium flame for 5–7 minutes, stirring in between. If the gravy looks too thick, add 2–3 tablespoons of water or milk and mix well.

From the Freezer:- First, take it out and let it thaw in the fridge overnight or at room temperature for a few hours. Then reheat it the same way as above.

Microwave Option:- Place the curry in a microwave-safe bowl. Cover it with a microwave lid or plate. Heat in short intervals (1–2 minutes), stirring in between, until hot.

Extra Tip:

• After reheating, you can add a little fresh cream or a small piece of butter to bring back the rich and creamy taste.

This way, your Butter Chicken will taste almost as fresh as when you first cooked it.

Common Mistakes to Avoid

When making Butter Chicken, it’s easy to make small mistakes that can change the taste or texture. Avoiding these common errors will help you cook a better dish. In this section, we will talk about some simple mistakes people often make and how you can avoid them. By following these tips, your Butter Chicken will turn out soft, creamy, and full of flavor every time.

1. Skipping the marination:- Marinating is not just about adding flavor—it also makes the chicken soft and juicy. If you skip this step, your chicken may turn out dry, chewy, and bland inside. Even a short marination of 30 minutes can help, but overnight marination gives the best taste. Use yogurt, spices, lemon juice, and a little oil for the perfect result.

2. Using raw tomatoes without cooking them well:- Tomatoes have a natural sourness and raw flavor that needs to be cooked out. If you don’t cook the tomato puree until the oil starts to separate, your gravy will taste raw and sharp. Slow cooking allows the flavors to blend and makes the base rich and smooth.

3. Overcooking the chicken:- Chicken cooks quickly, especially boneless pieces. If you keep it on the heat for too long, it will lose its juices and become tough. Always cook it just until it turns white and is no longer pink inside. Once it’s done, take it out and let it finish cooking gently in the gravy.

4. Adding cream too early:- Cream gives Butter Chicken its signature silky texture, but if you add it while the gravy is still boiling, it can split and look curdled. Always reduce the heat to low and stir in the cream at the end. This keeps the sauce smooth, creamy, and beautiful.

5. Using too much water:- Water can easily dilute the rich flavors of Butter Chicken. Adding too much will make your gravy thin and watery. Instead, add small amounts only when needed and let the gravy cook down naturally for thickness.

6. Not balancing spices:- Butter Chicken is meant to be mildly spiced, not overpowering. Too much chili powder will make it too hot, while too little will make it taste flat. Taste as you go and adjust salt, chili, and garam masala according to your preference.

7. Skipping butter or ghee:- The rich, comforting flavor of Butter Chicken comes from—you guessed it—butter! Ghee works well too, giving a nutty aroma. If you skip this, you’ll miss the dish’s signature taste. A small amount of butter added at the end also adds a lovely shine to the gravy.

8. Not blending the gravy:- A smooth gravy is one of the secrets to restaurant-style Butter Chicken. If you skip blending, you’ll be left with a chunky texture that feels heavy. Blend the cooked tomato-onion mixture until it’s silky, then strain if you want it extra smooth.

9. Cooking on very high heat:- Cooking Butter Chicken on high heat can burn your spices, leaving a bitter taste. Medium heat is best because it lets the flavors develop slowly. Only use high heat briefly for frying the chicken or tempering the spices.

10. Not resting the curry before serving:- Like biryani, Butter Chicken tastes even better after resting for a few minutes. When you let it sit for 10–15 minutes, the chicken soaks up more flavor, and the gravy becomes richer. This small step can make a big difference.

Conclusion

Butter Chicken is one of the most loved dishes in Indian cuisine, known for its soft chicken pieces, rich creamy gravy, and mild spices. In this Butter Chicken Recipe, we have learned how to prepare it step by step. We also talked about expert tips, storage methods, reheating, and the most common mistakes to avoid.

Butter Chicken is not only delicious but also a dish that can bring the whole family together at the dinner table. Whether you serve it with naan, roti, or rice, it will surely be a hit. Cooking Butter Chicken at home means you can adjust the spice, creaminess, and portion size according to your liking. Once you try it, you’ll realize it’s not as hard as it seems, it just needs a little patience and love.

So, gather your ingredients, and start cooking this delightful treat today. Share your feedback and let us know how your Butter Chicken turned out.

Frequently Asked Questions (FAQs)

1. Do I need to marinate the chicken before cooking?

Ans:- Yes, marinating is very important. It helps the chicken absorb the flavors of the spices and yogurt. Marinating also makes the chicken soft and juicy when cooked. Even 30 minutes of marination will help, but if you marinate for 1–2 hours or overnight in the fridge, the taste will be much better.

2. Can I cook the chicken directly in the gravy?

Ans:- Yes, you can, but it’s not the best way. If you cook the chicken separately first—by grilling, baking, or pan-frying—it gets a smoky flavor and stays tender. Then, when you add it to the gravy, it soaks up all the flavors without becoming overcooked.

3. How do I stop the gravy from tasting raw?

Ans:- The raw taste usually comes from undercooked tomatoes or spices. To fix this, cook the tomato puree on medium heat until the oil starts separating from the sides. This means the tomatoes are fully cooked, and the gravy will have a rich taste.

4. When should I add the cream?

Ans:- Always add fresh cream at the end, after the chicken is mixed with the gravy. If you add cream too early, it might split or lose its smooth texture. Adding it last keeps the curry silky and rich.

5. Can I use ghee instead of butter?

Ans:- Yes, you can. Ghee gives a deep aroma and a slightly nutty taste. However, butter gives the classic creamy flavor that most people love in Butter Chicken. You can also use half ghee and half butter for the best of both.

6. How do I get a thick and rich gravy?

Ans:- Cook the tomatoes and spices slowly so they become thick. Avoid adding too much water. For extra creaminess, you can blend soaked cashews into a paste and add it to the gravy along with cream.

7. How do I control the spice level?

Ans:- If you like mild curry, use less red chili powder and avoid adding green chilies. If you like it spicy, add extra chili powder or finely chopped green chili. Butter Chicken is usually mild, so adjust it according to your taste.

8. Can I make Butter Chicken ahead of time?

Ans:- Yes, you can. In fact, making it a day earlier often improves the taste because the chicken absorbs more flavor overnight. Store it in an airtight container in the fridge for up to 2 days. Reheat it gently on low heat and add a little cream or milk to freshen up the sauce.