Looking for the ultimate butter chicken recipe that’s both rich and creamy, yet perfectly balanced in spices? This version is based on my own cooking video but includes a few optional upgrades for even more authentic flavour. The base stays faithful to the video method, but I’ll also guide you through adding yogurt to the marinade and dried fenugreek leaves (kasuri methi) for a restaurant-style aroma that makes butter chicken irresistible.

Served with aromatic cardamom rice pilaf, this is a complete meal that will impress guests and satisfy your own cravings for an indulgent chicken curry at home.

Why You’ll Love This Butter Chicken

✅ Rich, creamy sauce with a velvety texture thanks to cashews and cream
✅ Optional yogurt marinade for ultra-tender chicken (I didn’t use it in my video, but it’s highly recommended)
✅ Authentic spice blend with optional fenugreek for that classic Indian restaurant flavour
✅ Served with fragrant basmati rice cooked with cardamom pods
✅ Easy to make ahead — the sauce actually tastes even better the next day

Ingredients

(Serves about 4)

For the Marinade

500 g chicken breast
Juice of 1 lemon (~30 ml)
2 small red chili peppers (bird’s eye type), finely chopped
1 clove garlic (4 g), minced
1 small piece fresh ginger (~10 g), minced
1 tsp (5 g) salt
1 tbsp (8 g) garam masala
1 tbsp (6 g) paprika
½ tbsp (1.5 g) dried coriander leaves
Optional but recommended: 60–100 g (about ½ cup) plain yogurt (I did not use yogurt in my video recipe, but adding it helps tenderize the chicken.)

For the Rice Pilaf

1 tbsp (15 g) butter
1 tbsp (15 ml) vegetable oil
1 white onion, finely chopped
1 cup (200 g) basmati rice
450 ml chicken broth
7–8 green cardamom pods

For the Sauce

2 tbsp (30 g) butter
1 tbsp (15 ml) vegetable oil
1 white onion, chopped
1 clove garlic (4 g), minced
1 small piece ginger (~10 g), minced
1 small red chili pepper, chopped
40 g cashews
½ tbsp (1.5 g) dried coriander leaves
1 tbsp (8 g) garam masala
400 g crushed tomatoes
Reserved marinade from chicken
Salt, to taste
60 g butter (added at the end)
250 ml 15% country-style cream
Optional but recommended: 1–2 tsp dried fenugreek leaves (kasuri methi), crushed between fingers before adding

Step-by-Step Instructions

1. Marinate the Chicken

In a large bowl, combine lemon juice, chili peppers, garlic, ginger, salt, garam masala, paprika, and dried coriander.
(Optional) Add yogurt and mix into a smooth marinade.
Cut chicken into bite-sized cubes and coat well in the marinade.
Cover and refrigerate for about 3 hours.

2. Prepare the Rice Pilaf

Melt butter with vegetable oil in a saucepan over medium heat.
Add chopped onion and sauté until translucent.
Stir in the rice until lightly toasted and glossy.
Add chicken broth and cardamom pods. Bring to a boil.
Cover and place in a preheated oven at 350°F (180°C) for 24-26 minutes.

3. Make the Sauce

In a large pan, melt butter with vegetable oil over medium heat.
Sauté onions until softened.
Add garlic, ginger, and chili pepper. Cook briefly until fragrant.
Stir in cashews, dried coriander, and garam masala.
Add crushed tomatoes and the reserved marinade from the chicken. Season with salt.
Simmer uncovered for about 20 minutes, stirring occasionally.

4. Cook the Chicken

Video method: I cooked the chicken gently in oil at 150°C until just done.
Upgraded method: Sear or grill the chicken on high heat for light charring before adding to the sauce for deeper flavour.

5. Blend and Finish the Sauce

Blend the sauce until smooth using a blender or immersion blender.
Return sauce to low heat, stir in cooked chicken and any juices.
Add butter and cream, mixing gently.
(Optional) Add crushed dried fenugreek leaves for authentic aroma.
Taste and adjust seasoning. Add ½–1 tsp sugar or honey if needed to balance acidity.

6. Serve

Fluff rice and plate alongside butter chicken.
Garnish with fresh coriander leaves.

Tips & Tricks

Make it ahead: Butter chicken tastes even better the next day as flavours meld.
Cream choice: For extra richness, use 35% cream instead of 15%.
Heat control: Adjust chili quantity to taste — 1 pepper for mild, 2 for medium, more for spicy.
Rice variation: Serve with Homemade Naan Bread instead of rice for a classic pairing.

Substitutions

Chicken: Boneless thighs for more juiciness.
Cashews: Blanched almonds or sunflower seeds for nut allergies.
Fenugreek leaves: If unavailable, omit — but they truly elevate the dish.

FAQ

Can I use canned tomato purée instead of crushed tomatoes?
Yes, but you may need to reduce cooking time slightly to avoid over-thickening.

Can I make this dairy-free?
Yes — replace cream with coconut milk and butter with a neutral oil for a coconut butter chicken twist.

Why add yogurt if you didn’t in the video?
It’s traditional and makes chicken more tender — but the video shows my quick version, which is still delicious.

Related Recipes You Might Like

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Traditional Butter Chicken (Murgh Makhani) – Creamy, Flavorful & Customizable

Looking for the ultimate butter chicken recipe that’s both rich and creamy, yet perfectly balanced in spices? This version is based on my own cooking video but includes a few optional upgrades for even more authentic flavour. The base stays faithful to the video method, but I’ll also guide you through adding yogurt to the marinade and dried fenugreek leaves (kasuri methi) for a restaurant-style aroma that makes butter chicken irresistible.

Print The Recipe Pin The Recipe

Prep Time 20

Cooking Time 40

Category Main Course

Cuisine Indian

Portions 4 people

Calories 400 kcal

Ingredients

For the Marinade

500 g chicken breast
Juice of 1 lemon ~30 ml
2 small red chili peppers bird’s eye type, finely chopped
1 clove garlic 4 g, minced
1 small piece fresh ginger ~10 g, minced
1 tsp 5 g salt
1 tbsp 8 g garam masala
1 tbsp 6 g paprika
½ tbsp 1.5 g dried coriander leaves
Optional but recommended: 60–100 g about ½ cup plain yogurt (I did not use yogurt in my video recipe, but adding it helps tenderize the chicken.)

For the Rice Pilaf

1 tbsp 15 g butter
1 tbsp 15 ml vegetable oil
1 white onion finely chopped
1 cup 200 g basmati rice
450 ml chicken broth
7 –8 green cardamom pods

For the Sauce

2 tbsp 30 g butter
1 tbsp 15 ml vegetable oil
1 white onion chopped
1 clove garlic 4 g, minced
1 small piece ginger ~10 g, minced
1 small red chili pepper chopped
40 g cashews
½ tbsp 1.5 g dried coriander leaves
1 tbsp 8 g garam masala
400 g crushed tomatoes
Reserved marinade from chicken
Salt to taste
60 g butter added at the end
250 ml 15% country-style cream
Optional but recommended: 1–2 tsp dried fenugreek leaves kasuri methi, crushed between fingers before adding

Instructions

Marinate the Chicken

In a large bowl, combine lemon juice, chili peppers, garlic, ginger, salt, garam masala, paprika, and dried coriander.
(Optional) Add yogurt and mix into a smooth marinade.
Cut chicken into bite-sized cubes and coat well in the marinade. Cover and refrigerate for about 3 hours.

Prepare the Rice Pilaf

Melt butter with vegetable oil in a saucepan over medium heat. Add chopped onion and sauté until translucent.
Stir in the rice until lightly toasted and glossy. Add chicken broth and cardamom pods. Bring to a boil.
Cover and place in a preheated oven at 350°F (180°C) for 24-26 minutes.

Make the Sauce

In a large pan, melt butter with vegetable oil over medium heat.
Sauté onions until softened.
Add garlic, ginger, and chili pepper. Cook briefly until fragrant.
Stir in cashews, dried coriander, and garam masala.
Add crushed tomatoes and the reserved marinade from the chicken. Season with salt.
Simmer uncovered for about 20 minutes, stirring occasionally.

Cook the Chicken

Video method: I cooked the chicken gently in oil at 150°C until just done.
Upgraded method: Sear or grill the chicken on high heat for light charring before adding to the sauce for deeper flavour.

Blend and Finish the Sauce

Blend the sauce until smooth using a blender or immersion blender.
Return sauce to low heat, stir in cooked chicken and any juices. Add butter and cream, mixing gently.
(Optional) Add crushed dried fenugreek leaves for authentic aroma.
Taste and adjust seasoning. Add ½–1 tsp sugar or honey if needed to balance acidity.

Serve

Fluff rice and plate alongside butter chicken. Garnish with fresh coriander leaves.

Video

Notes

Tips & Tricks

Make it ahead: Butter chicken tastes even better the next day as flavours meld.
Cream choice: For extra richness, use 35% cream instead of 15%.
Heat control: Adjust chili quantity to taste — 1 pepper for mild, 2 for medium, more for spicy.
Rice variation: Serve with Homemade Naan Bread instead of rice for a classic pairing.

Substitutions

Chicken: Boneless thighs for more juiciness.
Cashews: Blanched almonds or sunflower seeds for nut allergies.
Fenugreek leaves: If unavailable, omit — but they truly elevate the dish.

FAQ

Can I use canned tomato purée instead of crushed tomatoes?
Yes, but you may need to reduce cooking time slightly to avoid over-thickening.

Can I make this dairy-free?
Yes — replace cream with coconut milk and butter with a neutral oil for a coconut butter chicken twist.

Why add yogurt if you didn’t in the video?
It’s traditional and makes chicken more tender — but the video shows my quick version, which is still delicious.

Keywords Chicken