Easy Butter Chicken Recipe (Restaurant Style At Home)
The first time I made butter chicken at home, I was sure it would never taste like the version from my favourite restaurant. It came out better than I expected — and once I understood the two things that actually matter (a good marinade and not rushing the gravy), it became one of those recipes people now request every time they visit.
Why You'll Love This Recipe
It's rich without being heavy, mild enough for kids, and made entirely with ingredients you can find at any local store. No special equipment, no hard-to-find spices.
Ingredients
For the chicken marinade
- 500g boneless chicken, cut into chunks
- 1/2 cup yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder
- Salt to taste
For the gravy
- 3 tbsp butter
- 2 onions, finely chopped
- 3 tomatoes, pureed
- 1/2 cup cream
- 1 tsp garam masala
- 1 tsp kasuri methi (dried fenugreek)
Step-By-Step Instructions
1. Marinate the chicken
Mix the chicken with yogurt, ginger-garlic, chilli and salt. Leave it for at least 30 minutes — overnight is even better. This is where the tenderness comes from.
2. Sear the chicken
Cook the marinated chicken in a hot pan until lightly charred on the edges, then set aside. It doesn't need to be fully cooked yet.
3. Build the gravy
Melt butter, cook the onions until golden, then add the tomato puree. Let it simmer until the oil separates — this slow step is what gives the gravy its deep flavour.
4. Finish
Stir in cream, garam masala and kasuri methi, return the chicken, and simmer for 10 minutes until everything comes together.
Common Mistakes To Avoid
- Skipping the marinade — the chicken turns rubbery
- Rushing the tomato base — it needs time to lose its raw taste
- Adding cream on high heat, which can split the gravy
Storage Tips
Butter chicken keeps in the fridge for up to 3 days and actually tastes better the next day. Reheat gently with a splash of water or cream.
Final Thoughts
Homemade butter chicken feels like a treat, but it's genuinely easy once you've made it once. Serve it with naan or rice, and don't be surprised when it becomes a regular request in your home.
Frequently Asked Questions
Yes — it tastes even better the next day as the flavours deepen. Store it in the fridge and reheat gently.
You can, but thigh stays juicier. If using breast, avoid overcooking so it doesn't dry out.
Reduce the chilli powder and add a little extra cream — it's naturally a mild dish.
Yes, freeze it without the cream for up to a month, then add fresh cream when reheating.
Absolutely. The steps are simple, and the slow gravy is very forgiving.
HDHUB4U Kitchen Team
Food writers, recipe researchers and home-cooking enthusiasts sharing tested, practical recipes written the way real people actually cook.
Related Articles
Homemade Chicken Burger
Read Article
Traditional Veg Momos
Read Article