Butter chicken

Name: Butter chicken
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Ingredients: Chicken legs 1.3 lbs; Natural plain yogurt ½ cup; Lemon juice 2 spoonfuls; Garlic 3.7 tsp; Fresh ginger 0.4 oz; Hot peppers 3; Garam Masala 1 ½ tsp; Powdered turmeric ¾ tsp; Powdered cumin 2 tsp; Green Peperoncino sweet 0.125 oz; Fine salt to taste; Tomato purée 1.67 cups; Tomato paste 2 tbsp; Sour cream 0.8 cup; Onions 1; Butter 4 spoonfuls; Star anise 1; Cinnamon sticks 1; Cumin seeds 1 tsp; Cardamon to taste; Fine salt to taste; Black pepper to taste; Basmati rice 1 cup; Fine salt to taste; Parsley to taste

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Difficulty: Easy
Prep time: 30 min
Cook time: 40 min
Serving: 4
Cost: Low
Note + the chicken marinating time (at least 30 min.)

PRESENTATION

Recipe by
Sebastian Fitarau

Indian butter chicken is one of those dishes that just gets everything right. Really. And it’s got rich spices and tender chicken—making each bite memorable. This isn't your typical chicken curry. Nope. The butter chicken recipe involves marinating the chicken, letting it soak up all those good flavors so every bite is juicy. And super juicy.

And the sauce? That's where the magic happens. It's called makhani, and it's a dreamy mix of tomato, cream, and a touch of butter—creamy and slightly sweet, definitely different from those fiery curries like vindaloo. With authentic spices—garam masala, cumin, and a hint of chili—it gives warmth without being too spicy. Accessible to everyone. Which is great.

In India, it's usually paired with fluffy basmati rice or warm naan bread. There's something about scooping up that sauce with fresh bread—comforting, for sure. If you’re thinking of trying homemade butter chicken, this recipe keeps it simple while staying true to its Indian roots. It’s really, really good.

Authentic butter chicken shines with juicy chicken and a sauce that’s simmered until thick and silky. I mean, don’t be shocked if it wins everyone over—it’s got that gentle spice, golden color, and rich, buttery sauce. They just do that. Many assume Indian food is tough to make, but this version breaks it down, so you get all the flavor without the hassle.

Pair it with naan or rice, and honestly, it's even better. You might reach for seconds. Or thirds. Whether you’re new to Indian cuisine or already a fan, this easy butter chicken is a tasty way to explore classic flavors in your kitchen. For real.

INGREDIENTS

for chicken marination: Chicken legs 1.3 lbs (600 g); Natural plain yogurt ½ cup (150 g); Lemon juice 2 spoonfuls; Garlic 3.7 tsp (10 g); Fresh ginger 0.4 oz (10 g); Hot peppers 3; Garam Masala 1 ½ tsp (4 g); Powdered turmeric ¾ tsp (4 g); Powdered cumin 2 tsp (4 g); Green Peperoncino 0.125 oz (4 g) - sweet; Fine salt to taste

for Makhani sauce: Tomato purée 1.67 cups (400 g); Tomato paste 2 tbsp (30 g); Sour cream 0.8 cup (200 g); Onions 1; Butter 4 spoonfuls; Star anise 1; Cinnamon sticks 1; Cumin seeds 1 tsp; Cardamon to taste; Fine salt to taste; Black pepper to taste

for rice: Basmati rice 1 cup (200 g); Fine salt to taste

for garnish: Parsley to taste

Preparation

How to prepare Butter chicken

To prepare the butter chicken, first take the thighs and debone them 1, then cut them into pieces 2. Peel the ginger 3 and peel the garlic cloves.

Place the ginger and garlic in a blender 4 and blend to obtain a paste 5. Transfer the cubed chicken into a large bowl and add the yogurt 6.

Add the cumin 7, sweet chili powder 8, and turmeric 9.

Season with garam masala 10, chopped hot chili 11, and the garlic and ginger paste 12.

Add the lemon juice 13 and mix well 14. Finally, add salt 25 and mix again.

Cover with plastic wrap 16 and refrigerate for at least 30 minutes or up to 34 hours. After this time, preheat the oven to 392°F. Arrange the chicken with its marinade on a baking sheet lined with parchment paper 17 and bake for about 30 minutes, until golden. In the meantime, cook the basmati rice in boiling water 18 and prepare the sauce.

To prepare the Makhani sauce, melt the butter in a saucepan over medium heat. Add the chopped onion 19 and sauté until golden. Add the whole spices (cardamom, star anise, cinnamon, cumin seeds) 20 21 and toast them for 1-2 minutes until they release their aroma.

Add the tomato paste 22 and stir. Then add the tomato puree 23 and adjust with salt. If you prefer, you can also add a pinch of sugar. Cover with a lid 34 and simmer over low heat for about 20 minutes, until the sauce thickens.

Once the rice is cooked, drain it 25 and set aside in a bowl 26. At this point, the chicken will be cooked, so take it out of the oven 27.

The sauce will also be ready 28, remove the whole spices and add the chicken inside 29. Continue cooking over low heat for another 10 minutes, then add the sour cream gradually, off the heat 30.

Mix to obtain a creamy consistency 31. Plate the dish by serving the rice with the chicken alongside it 32, and garnish with parsley leaves. Enjoy the butter chicken piping hot! 33!

Storage

Butter chicken can be stored in the fridge for 1-2 days in an airtight container. When serving, heat gently, adding a tablespoon of water or cream to bring the sauce back to its original creaminess.

You can also freeze the chicken (without the rice) for up to 3 months, but remember to thaw it slowly in the fridge to best preserve its texture and flavor.

Tip

To achieve a truly creamy butter chicken, we recommend adding the sour cream gradually, adjusting the consistency to your liking.

If you desire an even more velvety sauce, you can blend it with an immersion blender before adding the chicken: you'll get a smooth and silky Makhani like the ones in Indian restaurants.

For an extra touch of flavor, lightly toast the spices before adding them to the onion: they will release an irresistible aroma.

For the translation of some texts, artificial intelligence tools may have been used.