Indian Butter Chicken Masala (Restaurant Style)

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This Indian Butter Chicken Masala tastes exactly like the creamy curry you crave from your favorite restaurant, only made cozier in your own kitchen. With a simple yogurt marinade, pantry spices, and a silky tomato-butter sauce, it’s the kind of meal that makes weeknights feel like a special occasion.

Why You’ll Love This Recipe

• Restaurant-style at home: Deep, layered flavor with simple supermarket ingredients and no special equipment.
• Weeknight-friendly: Marinate in the morning, then cook everything in one pan in about 30 minutes.
• Ultra-creamy, lighter sauce: Uses yogurt and optional cream, so you control how rich it is.
• Perfect for guests or meal prep: Reheats beautifully and pairs with rice, naan, or roasted veggies.

Ingredients

• 1.5 lb (680 g) boneless, skinless chicken thighs (cut into 1-inch (2.5 cm) pieces; or use chicken breast)
• 1/2 cup (120 g) plain whole-milk yogurt (for marinade)
• 2 tbsp (30 ml) lemon juice (freshly squeezed)
• 4 cloves garlic (finely minced, divided)
• 1.5 tbsp (18 g) fresh ginger (finely grated, divided)
• 2.5 tsp (6 g) ground cumin (1.5 tsp for marinade, 1 tsp for sauce)
• 2 tsp (4 g) ground coriander (for sauce)
• 2.5 tsp (6 g) garam masala (1 tsp for marinade, 1.5 tsp for sauce)
• 1/2 tsp (1 g) ground turmeric (for color and warmth)
• 2 tsp (4 g) Kashmiri chili powder or mild paprika (1 tsp for marinade, 1 tsp for sauce; adjust to taste)
• 1.5 to 2 tsp (9–12 g) kosher salt (divided, to taste)
• 4 tbsp (56 g) unsalted butter (divided)
• 1 tbsp (15 ml) neutral oil (canola, sunflower, or avocado) (for searing)
• 1 large (about 200 g) yellow onion (finely chopped)
• 1.5 cups (360 ml) tomato puree or passata (plain, unsalted)
• 1/2 to 3/4 cup (120–180 ml) water or low-sodium chicken stock (to adjust sauce consistency)
• 1/2 cup (120 ml) heavy cream or full-fat coconut milk (add more or less to taste)
• 1 to 2 tsp (4–8 g) brown sugar or honey (optional, balances acidity)
• 1 to 2 tsp (0.5–1 g) fenugreek leaves (kasuri methi), crushed (optional but traditional)
• 1/4 cup (10 g) fresh cilantro leaves (chopped, for garnish)
• for serving cooked basmati rice or warm naan (optional but recommended)

Instructions

Marinate and Prep

1. Marinate the chicken. In a medium bowl, whisk together the yogurt, lemon juice, 1.5 teaspoons ground cumin, 1 teaspoon garam masala, 1 teaspoon Kashmiri chili powder or paprika, half of the minced garlic, half of the grated ginger, and 1 teaspoon salt. Add the chicken and toss to coat. Cover and refrigerate at least 30 minutes, up to 12 hours.
2. Prep the aromatics. While the chicken marinates, chop the onion, mince the remaining garlic, and grate the remaining ginger. Measure the remaining spices so they are ready to add quickly.

Sear the Chicken and Build the Sauce

3. Sear the chicken. Heat 1 tablespoon oil and 1 tablespoon butter in a large skillet over medium-high heat. Shake off excess marinade and arrange the chicken in one layer, in batches if needed. Sear 2–3 minutes per side until lightly browned but not cooked through. Transfer to a plate.
4. Cook the onions. Reduce heat to medium and add 1 tablespoon butter. Add the onion and a pinch of salt. Cook 6–8 minutes until soft and golden. Add the remaining garlic and ginger and cook 1–2 minutes until fragrant.
5. Bloom the spices. Add the remaining cumin, coriander, garam masala, turmeric, and chili powder. Stir constantly for 30–45 seconds to toast them. Splash in a little water if the pan looks dry.
6. Build the tomato base. Pour in the tomato puree and scrape up any browned bits. Simmer, then reduce to medium-low. Cook 8–10 minutes until thickened and the butter separates around the edges.
7. Blend for a silky sauce (optional). For an extra-smooth texture, blend the tomato-onion mixture until smooth, or use an immersion blender in the pan. Return the sauce to low heat.

Finish and Serve

8. Finish the sauce. Stir in the remaining 2 tablespoons butter, then add 1/2 cup water or stock. Pour in the cream and stir until creamy and orange-red. Add brown sugar or honey if using, and adjust thickness with a little water.
9. Simmer the chicken. Return the seared chicken and juices to the pan and stir to coat. Simmer over medium-low heat for 8–10 minutes until cooked through (165°F / 74°C).
10. Season. Crush the fenugreek leaves and stir them in, if using. Taste and adjust salt, sugar, or chili powder.
11. Garnish and serve. Turn off the heat. Swirl in a little extra cream if you like, and sprinkle with cilantro. Serve hot over basmati rice or with warm naan.

Pro Tips & Variations

• Charred flavor hack: For a subtle tandoor-style smokiness, broil the marinated chicken on a foil-lined tray for 6–8 minutes, turning once, before adding to the sauce.
• Lighter version: Swap half the cream for whole milk or evaporated milk, and use only 2 tablespoons butter; the sauce will still be velvety but lighter.
• Dairy-free option: Use coconut yogurt in the marinade and full-fat coconut milk in the sauce, and replace butter with vegan butter or oil.
• Spice-level control: Use Kashmiri chili powder for mild heat and bright color, then add a pinch of cayenne at the end if you want more kick.

Storage & Serving

Let the butter chicken masala cool to room temperature, then transfer to an airtight container. Refrigerate for up to 4 days; the flavors deepen by the next day, making it ideal for meal prep. For longer storage, freeze in portions for up to 3 months. Reheat gently over low heat, adding a splash of water or cream to loosen the sauce. Serve with basmati rice, warm naan, and a bright side like cucumber raita.

Nutrition (per serving)

Calories: 420 | Protein: 29g | Carbs: 15g | Fat: 27g | Fiber: 2g

Frequently Asked Questions

Can I make Indian butter chicken masala without cream?

Yes. For a lighter version, replace the cream with additional yogurt (stirred in off the heat to prevent curdling) or use full-fat coconut milk. The sauce will be slightly less rich but still creamy.

What is the best cut of chicken for butter chicken masala?

Boneless, skinless chicken thighs work best because they stay juicy and tender during simmering. You can use chicken breast, but avoid overcooking to keep it from drying out.

How can I make this butter chicken masala less spicy for kids?

Use mild paprika instead of chili powder in the marinade and sauce, and skip any cayenne. You can also add an extra splash of cream at the end to soften the heat.

Can I prepare Indian butter chicken masala ahead of time?

Absolutely. You can marinate the chicken up to 12 hours in advance, or fully cook the dish and refrigerate it for up to 4 days. The flavors deepen as it rests.

Is Indian butter chicken masala gluten-free?

This recipe is naturally gluten-free as long as your stock, spices, and accompaniments are certified gluten-free. Serve with rice or gluten-free flatbread instead of naan if needed.

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