Butter Chicken Recipe – Chasing Foxes Style
Food & Drink
Restaurant-level flavor. One pan. No mystery ingredients.
⏱ Prep: 20 min🍳 Cook: 40 min🍽 Serves: 4⭐ Difficulty: Easy
You’ve tasted it at a restaurant, and you’ve spent the whole drive home thinking about it.
That creamy, deep-orange sauce. Tender chicken that practically falls apart. The kind of warmth that settles into your chest and makes you forget whatever kind of day you had.
Butter chicken (murgh makhani) is one of those dishes that sounds like it should be complicated — but it really isn’t. And once you crack the code on the sauce, you’ll never need to order it from a restaurant again.
Fair warning: your family is going to ask for this on repeat. 😄
Quick fact: Butter chicken was accidentally invented in Delhi in the 1950s when leftover tandoori chicken was mixed into a rich tomato-butter sauce. One happy accident turned into one of the most beloved dishes on earth.
What You’ll Need
For the Chicken Marinade
- 800g (1.75 lb) boneless chicken thighs, cubed
- 1 cup plain full-fat yogurt
- 1 tbsp lemon juice
- 1 tsp turmeric powder
- 1 tsp Kashmiri red chili powder
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp salt
- 1 tbsp neutral oil
For the Makhani (Butter) Sauce
- 3 tbsp unsalted butter
- 1 tbsp neutral oil
- 1 large onion, roughly chopped
- 6 garlic cloves, minced
- 1-inch piece fresh ginger, grated
- 400g (14 oz) canned crushed tomatoes
- 10–12 raw cashews
- 1 tsp Kashmiri red chili powder
- 1 tsp garam masala
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp sugar (or honey)
- 1 cup heavy cream
- Salt to taste
- 1 tbsp dried fenugreek leaves (kasuri methi)
Tools You’ll Need
- Large heavy-bottomed pan or Dutch oven
- Immersion blender (or regular blender)
- Mixing bowls
- Fine mesh strainer (optional but useful)
- Sharp knife and cutting board
- Measuring spoons
- Wooden spoon or silicone spatula
Pro Tips
Tip 01
Kashmiri chili is non-negotiable for color. It gives butter chicken that deep, beautiful orange-red color without being very spicy. Regular chili powder will make it hot without the color payoff. Track this one down — it’s worth it.
Tip 02
Char your chicken. You want actual color on the outside of the chicken, not just “cooked through.” Those slightly caramelized edges add a depth of flavor that the sauce alone can’t replicate. High heat, don’t crowd the pan.
Tip 03
Cashews are your thickening secret. Blending cashews into the sauce gives it that restaurant-quality creaminess without adding a ton of extra cream. Don’t skip them.
Tip 04
Add kasuri methi at the very end. Dried fenugreek leaves are the ingredient most home cooks leave out — and it’s exactly what makes people say “this tastes like a restaurant.” Crush them between your palms before adding for maximum flavor release.
Tip 05
Marinate overnight if you can. Even 2 hours works fine, but overnight in the fridge gives you significantly more tender chicken with better flavor all the way through.
How to Make Butter Chicken
- Marinate the chicken. In a large bowl, combine yogurt, lemon juice, turmeric, Kashmiri chili powder, garam masala, cumin, coriander, salt, and oil. Add chicken cubes and mix until fully coated. Cover and refrigerate for at least 2 hours (overnight is ideal).
- Cook the chicken. Heat a large pan over high heat with a drizzle of oil. Add marinated chicken in a single layer (work in batches if needed) and cook for 4–5 minutes per side until charred and cooked through. Set aside.
- Build the sauce base. In the same pan over medium heat, melt 2 tbsp of the butter with the oil. Add onion and cook for 8–10 minutes until soft and golden. Add garlic and ginger, cook for another 2 minutes.
- Add spices. Stir in the Kashmiri chili powder, garam masala, coriander, and cumin. Cook for 1 minute, stirring constantly, until fragrant.
- Add tomatoes and cashews. Pour in the crushed tomatoes and add the whole cashews. Stir to combine. Simmer on medium-low for 15 minutes, stirring occasionally, until the sauce thickens slightly and the oil starts to separate.
- Blend the sauce. Let the sauce cool slightly, then blend until completely smooth using an immersion blender (or carefully transfer to a regular blender). Pass through a fine mesh strainer for extra silkiness — totally optional but worth it.
- Finish the sauce. Return blended sauce to the pan over medium-low heat. Stir in heavy cream, the remaining 1 tbsp butter, sugar, and salt to taste. Simmer for 5 minutes.
- Add chicken and kasuri methi. Add the cooked chicken pieces into the sauce. Crush the dried fenugreek leaves between your palms and add them in. Stir and simmer for 5 more minutes so the chicken absorbs the sauce.
- Serve. Plate over basmati rice or with warm naan. A small swirl of cream on top and a pinch of garam masala makes it look stunning.
Substitutions and Variations
| Ingredient | Swap | Notes |
|---|---|---|
| Chicken thighs | Chicken breast | Thighs are juicier, but breast works — just don’t overcook it |
| Heavy cream | Coconut cream | Makes it dairy-free and adds a subtle sweetness |
| Chicken | Paneer or tofu | Press tofu well before marinating for best texture |
| Butter | Vegan butter + coconut oil | Works well for a fully dairy-free version |
| Cashews | Blanched almonds | Similar creaminess in the blended sauce |
| Crushed tomatoes | Fresh tomatoes (8 medium) | Roast them first for deeper flavor |
Make Ahead Tips
This recipe was basically designed to be made ahead.
- Marinate the chicken up to 24 hours in advance and keep it covered in the fridge
- The sauce can be made 3 days ahead — store it separately and reheat gently before adding chicken
- The full dish tastes even better the next day once the flavors meld
- Freeze the sauce (without cream) for up to 2 months — add the cream fresh when reheating
Nutrition Breakdown
| Per Serving | Amount |
|---|---|
| Calories | ~490 kcal |
| Protein | 38g |
| Fat | 28g |
| Carbohydrates | 18g |
| Fiber | 3g |
Values are estimates based on full-fat yogurt, heavy cream, and chicken thighs. Swapping to light cream and breast will drop it to roughly 370 kcal.
Meal Pairing Suggestions
- Basmati or jeera rice
- Garlic naan or whole wheat roti
- Cucumber raita to cool the heat
- Saag (spinach curry) on the side for a full spread
- Mango lassi to drink — it pairs perfectly
Leftovers and Storage
Leftovers might actually be better than the original. The sauce gets deeper, richer, and more complex overnight.
- Fridge: Store in an airtight container for up to 4 days
- Reheat: Gently on the stovetop over low heat, adding a splash of water or cream if the sauce thickens too much
- Freezer: Freeze for up to 3 months in a sealed container — thaw overnight in the fridge before reheating
- Microwave: Works in a pinch — cover loosely and reheat in 60-second intervals, stirring between each
FAQ
Can I make this without heavy cream?
Yes. Coconut cream is the best swap and makes it dairy-free. You can also use cashew cream (blend soaked cashews with water) for a slightly lighter but still rich result.
What’s the difference between butter chicken and tikka masala?
They’re close relatives. Butter chicken (murgh makhani) tends to have a smoother, sweeter, more buttery sauce. Tikka masala is often spicier, more complex, and slightly tangier. Both use marinated chicken, but the sauce profile is different.
My sauce is too thin. How do I fix it?
Simmer it uncovered on medium-low heat for an extra 5–10 minutes. It will thicken naturally as the water evaporates. You can also add a few more blended cashews to thicken it without changing the flavor.
Can I use an air fryer for the chicken?
Absolutely. Air fry at 200°C (400°F) for 12–15 minutes, flipping halfway. You’ll get that charred exterior without any mess.
Is butter chicken supposed to be sweet?
Slightly, yes. Authentic murgh makhani has a gentle sweetness from butter and a touch of sugar that balances the tomato acidity. If yours tastes too acidic, add a small pinch more sugar and another half tablespoon of butter.
I can’t find kasuri methi. Can I skip it?
You can, but it really is what pushes this from “good homemade curry” to “wait, did you cook this or order it?” Check an Indian grocery store — it’s inexpensive and a jar lasts forever.
Wrapping Up
You now have everything you need to make butter chicken that genuinely competes with your favorite restaurant version.
The marinade does the heavy lifting. The blended sauce is the magic. And that pinch of kasuri methi at the end? That’s your secret weapon.
Make it this week. Let it sit overnight if you can. Serve it over rice with warm naan and watch it disappear from the table faster than you expect.
And when you do make it — drop a comment below. Tell me how it turned out, what you swapped, or any questions you have. I read every single one. 🧡