Butter Chicken: Authentic Indian Restaurant Recipe

Craving that creamy, smoky, perfectly spiced butter chicken from your favorite Indian restaurant? This authentic recipe delivers the real deal—tender chicken in a rich, velvety tomato gravy that’s sweet, tangy, and just spicy enough.

I’ve tested countless versions (some disastrous, some glorious), and this one nails the balance of flavors and textures you get at top Indian eateries. The secret? Marinating the chicken in yogurt and charring it slightly before simmering in the sauce. Trust me, it’s worth every minute.

Ready to make the ultimate comfort food? Let’s get cooking!

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Why This Recipe Works

✅ Restaurant-quality flavor – No shortcuts, just authentic techniques.
✅ Perfect texture – Juicy chicken, silky sauce.
✅ Controlled heat – Spiced for flavor, not just fire.
✅ Make-ahead friendly – Tastes even better the next day.

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Ingredients

For the Chicken Marinade:

• 1.5 lbs (700g) boneless chicken thighs (cut into bite-sized pieces)
• 1/2 cup plain yogurt (not Greek)
• 1 tbsp lemon juice
• 1 tbsp ginger-garlic paste
• 1 tsp Kashmiri red chili powder (or 1/2 tsp paprika + 1/2 tsp cayenne)
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1 tsp salt

For the Sauce:

• 3 tbsp butter (or ghee)
• 1 large onion, finely chopped
• 2 tsp ginger-garlic paste
• 1.5 cups tomato purée (or 4 large tomatoes blended)
• 1 tsp Kashmiri red chili powder
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp garam masala
• 1/2 cup heavy cream
• 1 tsp sugar
• 1/2 tsp kasoori methi (dried fenugreek leaves) – key ingredient!
• Salt to taste

For Garnish:

• 1 tbsp fresh cream
• 1 tbsp chopped cilantro
• 1/2 tsp garam masala

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Step-by-Step Instructions

1. Marinate the Chicken

1. In a bowl, mix yogurt, lemon juice, ginger-garlic paste, chili powder, garam masala, turmeric, and salt.
2. Add chicken pieces, coating well. Cover and refrigerate at least 2 hours (overnight for best results).

2. Cook the Chicken

1. Grill or pan-sear the marinated chicken until slightly charred (3-4 mins per side). It doesn’t need to be fully cooked yet.
2. Set aside.

3. Make the Sauce

1. Melt butter in a pan. Sauté onions until golden (5-6 mins).
2. Add ginger-garlic paste, cook 1 min.
3. Stir in tomato purée, chili powder, coriander, cumin, and garam masala. Cook 10 mins until oil separates.
4. Blend into a smooth paste (optional but recommended for restaurant texture).

4. Simmer Together

1. Return sauce to pan. Add cream, sugar, and kasoori methi (crushed between palms).
2. Add chicken, simmer 8-10 mins on low heat.

5. Finish & Serve

1. Swirl in fresh cream, sprinkle garam masala and cilantro.
2. Serve with naan or basmati rice.

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Pro Tips for the Best Butter Chicken

🔥 Char the chicken – That slight smokiness is key to the authentic flavor.
🥛 Use full-fat yogurt & cream – Low-fat versions make the sauce grainy.
🌿 Don’t skip kasoori methi – It adds that distinct restaurant-style aroma.
🍅 Tomato tip – Canned San Marzano tomatoes make the richest sauce.

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Common Mistakes to Avoid

❌ Overcooking the chicken – It’ll turn rubbery.
❌ Skipping the marination – Yogurt tenderizes the meat.
❌ Blending hot sauce – Let it cool slightly first to avoid splatters.

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What to Serve With Butter Chicken

• Garlic Naan – For dipping into that creamy sauce.
• Jeera Rice – Fragrant cumin-infused basmati rice.
• Cucumber Raita – Cools the palate.
• Mango Lassi – The perfect sweet finish.

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Final Thoughts: Better Than Takeout!

This butter chicken is rich, aromatic, and deeply satisfying—exactly what you’d get at a top Indian restaurant. The marinade keeps the chicken tender, while the sauce is a perfect balance of sweet, tangy, and spicy.

Pro tip: Double the sauce—you’ll want extra for dipping!

Now, who’s ready to ditch the delivery menu? 🍛✨