Easy Butter Chicken Recipe Step by Step With Pictures: Foolproof Indian Takeout at Home

I developed this method after years of takeout disappointments, finally perfecting a foolproof version that rivals my favorite Indian restaurant. The secret lies in the marinade and a slow simmer.

This approach uses simple, accessible ingredients without sacrificing authenticity. The chicken emerges tender and juicy, while the sauce achieves that signature creamy, tomato-based richness.

What you’ll get is a dish with perfectly balanced flavors – spiced but not overwhelming, rich but not heavy. The step-by-step process ensures success even for first-timers.

Ready in under an hour, this delivers restaurant-quality results without the complicated techniques. The visual guide makes each stage clear and achievable.

Ingredients for Easy Butter Chicken Recipe Step by Step with Pictures

Simple ingredients, restaurant-quality results. Nothing complicated, just bold flavors waiting to happen.

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The chicken is key—thighs stay juicy where breasts dry out. Patel Brothers or any Indian grocery will have the right spices (garam masala, Kashmiri chili). If you can’t find Kashmiri, any mild chili powder works. The yogurt should be thick—Greek or full-fat plain. For the best results, let the chicken marinate overnight (but even 30 minutes makes a difference).

No yogurt? Buttermilk at the same amount works in a pinch. Out of garam masala? Mix equal parts cumin, coriander, and cinnamon for a passable substitute. The cream can be swapped for coconut milk (full-fat, canned), but the flavor will shift slightly. Fresh ginger is ideal, but ground ginger at half the amount saves time without sacrificing much.

This tastes even better the next day—3-4 days in the fridge, or freeze for up to 3 months. The sauce thickens as it cools, so thin with a splash of water when reheating. Always store in an airtight container (don’t skip this part).

Step-by-Step Instructions for Butter Chicken

Here’s my foolproof method that delivers restaurant-quality results with minimal effort.

Step 1: Marinate the Chicken for Maximum Flavor

Cut the 1.5 lb boneless skinless chicken thighs into bite-sized pieces and place them in a large bowl. In a separate bowl, whisk together the 1 cup plain yogurt, 1 tbsp lemon juice, 1 tsp garam masala, 1 tsp ground cumin, 1 tsp ground coriander, 0.5 tsp turmeric powder, 1 tsp Kashmiri red chili powder, half of the 4 cloves garlic cloves (minced), half of the 1 tbsp fresh ginger (grated), and 1 tsp salt.

Pour this marinade over the chicken and mix thoroughly to coat every piece. I like to press the marinade into the chicken to ensure it penetrates well. Cover and refrigerate for at least 30 minutes, though overnight works best for deeper flavor penetration.

Step 2: Prepare the Aromatic Sauce Base

Melt 0.5 cup unsalted butter in a large skillet over medium heat. Add the finely chopped 1 whole onion and sauté for 6-8 minutes until soft and translucent. This builds the sweet, savory foundation for your sauce.

Add the remaining garam masala, minced garlic cloves, and grated fresh ginger. Cook for 1-2 minutes until fragrant, stirring constantly to prevent burning. The aroma should be intense and inviting—this is where the magic starts happening.

Pour in the 1 cup tomato sauce and stir well. Let it simmer for 5 minutes until the sauce deepens in color and the raw taste of tomatoes disappears.

Step 3: Cook the Chicken and Finish the Sauce

Remove the chicken from the marinade (shake off excess) and add it to the simmering sauce. Cook over medium-high heat for 8-10 minutes, stirring occasionally, until the chicken is cooked through and the sauce begins to thicken.

The chicken should be opaque throughout with no pink remaining. At this point, reduce heat to low and stir in the 0.5 cup heavy cream. Simmer for another 5 minutes until the sauce reaches your desired consistency—it should coat the back of a spoon beautifully.

Step 4: Rest and Serve for Optimal Flavor

Turn off the heat and let the butter chicken sit uncovered for 5-10 minutes. This resting period allows the flavors to meld together and the sauce to thicken slightly as it cools.

Give it a final stir and taste for seasoning, adjusting with a pinch more salt if needed. The sauce should be rich, creamy, and deeply aromatic with visible flecks of spices. Serve hot with naan or steamed basmati rice to soak up every last bit of that incredible sauce.

Regional Styles of This Dish

Punjabi Dhaba Style

This is the version you’ll find at roadside dhabas across Punjab, with a deeper red color from 1 tsp extra Kashmiri chili powder. The sauce is thicker, almost gravy-like. I add 1 tbsp kasuri methi (dried fenugreek) crushed between my palms at the end for that signature dhaba aroma. 🌶️

Delhi Restaurant Style

More refined and less spicy than the dhaba version, Delhi-style uses 2 tbsp cream swirled in at the very end for a silky finish. The chicken is often boneless, cut into larger 2-inch pieces for a more elegant presentation. I learned this from a chef at Karim’s in Old Delhi.

Goan Variation

In Goa, they add ½ cup coconut milk along with the cream, creating a slightly sweeter, tropical twist. The spice blend often includes 1 tsp black pepper and 3-4 green cardamom pods crushed lightly. This version pairs beautifully with Goan poi or steamed rice.

Kashmiri Style

The original from Kashmir uses yogurt-based gravy instead of tomato sauce, giving it a tangy white color. They add 4-5 saffron strands soaked in warm milk and 1 tsp fennel powder for a unique fragrance. I make this for special occasions.

British Indian Style

This is what you’ll find in most UK Indian restaurants. The sauce is smoother, often blended, with 1 tbsp sugar added to balance the acidity. They typically use chicken breast instead of thighs. The color is vibrant orange from food coloring, but I skip that at home. 💛

Portland Fusion

Here in the Pacific Northwest, I sometimes add 1 cup sautéed mushrooms or ½ cup spinach for extra veggies. Local tillamook cream makes it extra rich. Served with garlic naan from my favorite food cart, it’s become a family favorite at our Portland dinner table.

Frequently Asked Questions