Butter Chicken (Creamy Tomato Curry, Restaurant-Style at Home)

This butter chicken, also known as chicken makhani, is the creamy tomato curry that turns a regular weeknight into a restaurant night at home. Chicken marinates in spiced yogurt until tender, then simmers in a silky sauce of tomatoes, butter, and cream that is gently spiced rather than fiery. Spoon it over basmati rice, tear off some warm naan, and dinner is sorted.

If you love Indian-inspired dinners, pair this curry with Creamy Butter Chicken Pasta for a fusion twist and Filipino Chicken Adobo for another deeply flavorful chicken main.

Why This Recipe Works

• The yogurt marinade tenderizes: Yogurt and lemon gently break down the chicken so it stays juicy even after simmering.
• Blending makes the sauce silky: Pureeing the tomato base gives the restaurant-smooth texture no chunky sauce can match.
• Butter and cream finish, not flood: They go in at the end, so the sauce stays rich and glossy without splitting.
• Garam masala does the heavy lifting: One warm spice blend gives the curry its signature depth with no long spice list.

Ingredients

• 1 1/2 lb (680 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
• 1/2 cup (120 g) plain full-fat yogurt
• 1 tablespoon (15 ml) lemon juice
• 1 tablespoon (8 g) grated fresh ginger
• 3 cloves garlic, minced, divided
• 1 teaspoon (2 g) garam masala, plus 1 teaspoon more for the sauce
• 1 teaspoon (2 g) ground cumin
• 1/2 teaspoon (1 g) smoked paprika
• 1/2 teaspoon (3 g) fine salt, plus more to taste
• 2 tablespoons (30 g) unsalted butter, plus 1 tablespoon more for finishing
• 1 small yellow onion (about 5 oz / 140 g), chopped
• 1 can (28 oz / 800 g) crushed tomatoes
• 1 tablespoon (15 g) tomato paste
• 1 teaspoon (4 g) sugar
• 3/4 cup (180 ml) heavy cream
• 2 tablespoons chopped fresh cilantro, for serving
• Cooked basmati rice and naan, for serving

(full list in card)

How to Make Butter Chicken

Step 1: Marinate the chicken

Combine the yogurt, lemon juice, ginger, half the garlic, garam masala, cumin, paprika, and salt. Add the chicken, coat well, and marinate for 30 minutes at room temperature or up to overnight in the fridge.

Step 2: Sear the chicken

Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Sear the chicken in batches, 2 to 3 minutes per side, until lightly browned. It does not need to cook through yet. Set aside.

Step 3: Build and blend the sauce

In the same skillet, melt the remaining butter and cook the onion for 5 minutes, then add the remaining garlic and cook 30 seconds. Stir in the crushed tomatoes, tomato paste, sugar, and remaining garam masala, and simmer 10 minutes. Blend until completely smooth, then return to the pan.

Step 4: Simmer, finish, and serve

Add the chicken and any juices to the sauce and simmer 10 minutes, until cooked through. Stir in the cream and the final tablespoon of butter, season to taste, and serve with cilantro, rice, and naan.

Tips

• Chicken thighs beat breasts here: They stay tender through marinating, searing, and simmering.
• Blend carefully: Hot sauce expands, so blend in batches with the lid vented and a towel over the top.
• Taste before the cream goes in: Adjust salt, sugar, and spice while the tomato base is still bold; cream softens everything.
• For a milder curry: Skip the paprika heat by using sweet paprika and keep the garam masala as written.

Storage

Refrigerate leftovers in an airtight container for up to 4 days; the sauce thickens as it sits. Freeze for up to 3 months and thaw overnight in the fridge. Reheat gently over low heat with a splash of cream, stirring until smooth.

Frequently Asked Questions

Is butter chicken the same as chicken makhani?

Yes. Makhani is the traditional name for this dish; butter chicken is the widely used English name for the same creamy tomato curry.

Is butter chicken spicy?

It is gently spiced and mild by curry standards, with warmth from garam masala rather than chili heat. Add a pinch of cayenne if you want it hotter.

Can I make butter chicken ahead?

Yes, it is an excellent make-ahead dish. Cook it fully, refrigerate for up to 4 days, and reheat gently; the flavor deepens overnight.

What do I serve with butter chicken?

Basmati rice and warm naan are the classics. A simple cucumber salad or raita on the side cuts the richness nicely.

Photo Credits

Primary photo: “Chicken makhani” by stu_spivack, licensed under CC BY-SA 2.0.

Second photo: “Butter Chicken” by Mack Male, licensed under CC BY-SA 2.0.