If you’ve ever wanted to make restaurant-worthy butter chicken at home—creamy, aromatic, and deeply satisfying—this recipe hits every note. I tested this until it felt just right: tender boneless chicken thighs marinated in yogurt and spices, cooked low and slow in a rich tomato-cashew cream sauce, and finished with kasoori methi for that unmistakable fragrance. Serve it with steamed basmati rice or warm naan for a weeknight win or a cozy weekend dinner.

Why this version works

This recipe focuses on balance. The marinade tenderizes and flavors the chicken, while the sauce layers savory and sweet notes with a touch of heat. Using boneless chicken thighs keeps the meat juicy, and the cashews blended into the sauce give it that silky texture without heaviness. I kept measurements specific so you can repeat it with confidence.

Ingredients

2 pounds boneless chicken thighs, cut into large bite-sized pieces (about 1 1/2-inches)
2/3 cup plain Greek yogurt (full fat is best)
2 tablespoons lemon juice
1 tablespoon freshly grated ginger
1 tablespoon minced garlic
1 tablespoon garam masala
2 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons paprika (not smoked)
2 teaspoons salt
1 teaspoon turmeric
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon ground cardamom (optional if you have it)
4 tablespoons vegetable or canola oil
3 tablespoons ghee (may sub unsalted butter)
1 tablespoon garlic, minced
1 tablespoon ginger, minced
remaining spice blend (in directions)
1 14 oz. can fire roasted diced tomatoes
3/4 cup water
1/3 cup unsalted cashews
1 cup heavy cream (sub evaporated milk for lower calories)
1 1/2 teaspoons kasoori methi (dried fenugreek leaves)
1 teaspoon sugar or more to taste

Prep: Marinate the chicken

Marinating is where we build depth. Combine the yogurt, lemon juice, freshly grated ginger, minced garlic, garam masala, 2 teaspoons ground cumin, 2 teaspoons chili powder, 2 teaspoons paprika, 2 teaspoons salt, 1 teaspoon turmeric, 1 teaspoon ground coriander, 1/4 teaspoon cayenne (if using), and 1/4 teaspoon ground cardamom (if using) in a large bowl. Mix until smooth. Add the 2 pounds boneless chicken thighs, cut into 1 1/2-inch pieces, and toss so every piece is coated. Cover and refrigerate for at least 1 hour, preferably 3–8 hours or overnight for best flavor.

Step-by-step cooking directions

Follow these steps in order. I kept the sequence faithful to the ingredient list and clarified each action so it’s easy to follow.

Cook the marinated chicken. Heat 2 tablespoons of the vegetable or canola oil over medium-high heat in a large, heavy skillet or sauté pan. Add the marinated chicken in a single layer—work in batches if needed so you don’t overcrowd the pan. Sear the chicken until it develops a light golden color, about 3–5 minutes per side. The chicken does not need to be fully cooked through at this stage; we’re just sealing in flavor. Transfer seared pieces to a plate and set aside.
Make the base aromatics. Reduce heat to medium. Add the remaining 2 tablespoons vegetable or canola oil and the 3 tablespoons ghee (or unsalted butter) to the same pan. When the fat is shimmering, add 1 tablespoon minced garlic and 1 tablespoon minced ginger. Sauté for 30–45 seconds until fragrant, stirring constantly so the garlic does not brown.
Add the remaining spice blend. Sprinkle in the remaining spice blend that’s not already used in the marinade: this means add 1 tablespoon garam masala, 2 teaspoons ground cumin, 2 teaspoons chili powder, 2 teaspoons paprika, 2 teaspoons salt, 1 teaspoon turmeric, 1 teaspoon ground coriander, 1/4 teaspoon cayenne (if using), and 1/4 teaspoon ground cardamom (if using) as needed to equal the full set of spices listed in the ingredients. Stir continuously for about 30 seconds so the spices bloom in the fat and deepen in aroma.
Add tomatoes and simmer. Pour in 1 14 oz. can fire roasted diced tomatoes and 3/4 cup water. Stir to combine, scraping any browned bits from the bottom of the pan. Bring to a gentle simmer and let cook for 8–10 minutes, allowing the sauce to reduce slightly and the tomato flavor to concentrate.
Blend cashews into a smooth paste. While the sauce simmers, place 1/3 cup unsalted cashews in a small blender or food processor with a splash of water (about 2–3 tablespoons) and blend to a smooth paste. If needed, stop and scrape the sides, adding an extra teaspoon of water at a time until fully smooth. This paste will thicken and enrich the sauce.
Finish the sauce and return chicken to the pan. Stir the cashew paste into the simmering tomato sauce until fully incorporated. Return the seared chicken pieces to the pan, nestling them into the sauce. Cover and simmer gently over low heat for 12–15 minutes, or until the chicken is cooked through and tender. Check one piece near the end to confirm there is no pink in the center.
Add cream, kasoori methi, and sugar. Once the chicken is cooked, pour in 1 cup heavy cream (or evaporated milk for a lighter option) and stir gently to combine. Crush 1 1/2 teaspoons kasoori methi between your palms and sprinkle it into the sauce. Add 1 teaspoon sugar and stir. Taste and adjust seasoning—add more sugar to balance acidity or a pinch of salt if needed.
Simmer to meld flavors. Allow the curry to simmer uncovered for 3–5 more minutes so flavors marry and the sauce slightly thickens to a rich, silky consistency. If the sauce becomes too thick, stir in up to 2 tablespoons of water to reach your desired texture.
Finish and serve. Remove from heat. Let the dish rest for 2–3 minutes to settle. Garnish with a light sprinkle of crushed kasoori methi or a drizzle of cream if you like. Serve the butter chicken hot with steamed basmati rice, naan, or a simple side salad.

Short tips for success

Marinate longer for deeper flavor. Overnight is ideal, but 1–3 hours still improves texture and taste significantly.
Sear the chicken well. A little color adds complexity to the final sauce. Don’t worry about fully cooking it during searing; it finishes in the sauce.
Use full-fat yogurt and heavy cream for the creamiest texture. Substitute evaporated milk if you prefer a lighter finish—flavor will be slightly different but still delicious.
Adjust heat carefully. Cayenne and chili powder drive the heat level—use less if you want milder curry.
Buy fire-roasted diced tomatoes for smoky depth, which layers nicely with paprika and garam masala.

Make-ahead, storage, and reheating

This butter chicken stores beautifully. Allow it to cool to room temperature, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stove over low heat, adding a splash of water or cream if the sauce has thickened. It also freezes well—freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving suggestions

Traditional pairings are perfect here: saffron-scented basmati rice, garlic naan, or warm pita. A crisp cucumber raita or lightly dressed salad cuts through the richness and adds freshness. For a full spread, add roasted vegetables or spiced lentils for contrast.

Notes and swaps

If you don’t have ghee, unsalted butter is an easy substitute.
For a nut-free version, omit cashews and increase heavy cream to 1 1/4 cups; the sauce will be slightly less thick but still luscious.
If you prefer less cream, use 3/4 cup heavy cream and 1/4 cup evaporated milk—this keeps creaminess while reducing richness.
Kasoori methi is small but mighty—don’t skip it if you can find it. It lends the curry its characteristic aroma.

Final thoughts

This is The Best Butter Chicken Recipe for home cooks who want a reliably rich, aromatic, and tender curry without fuss. It balances spice and creaminess, and the steps are straightforward enough to make on a weeknight while special enough for guests. Keep the ingredients handy, marinate when you have time, and enjoy the rewards: fork-tender chicken in a sauce that begs to be mopped up with bread.

Happy cooking—and if you try this, come back and tell me how it turned out or what tweaks you made. There’s always room to make a recipe your own.

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The Best Butter Chicken Recipe

A rich, creamy butter chicken made with marinated thigh meat and a spiced tomato-cashew sauce.

Prep Time40

Cook Time30

Total Time5 10

Servings: 6 servings

Ingredients

2 pounds boneless chicken thighs cut into large bite-sized pieces (about 1 1/2 inches)
2/3 cup plain Greek yogurt full-fat is best
2 tablespoons lemon juice
1 tablespoon freshly grated ginger
1 tablespoon minced garlic
1 tablespoon garam masala
2 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons paprika not smoked
2 teaspoons salt
1 teaspoon turmeric
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper optional
1/4 teaspoon ground cardamom optional if you have it
4 tablespoons vegetable or canola oil
3 tablespoons ghee may substitute unsalted butter
1 tablespoon garlic minced (for sauce)
1 tablespoon ginger minced (for sauce)
1 14 oz can fire roasted diced tomatoes
3/4 cup water
1/3 cup unsalted cashews
1 cup heavy cream or evaporated milk for lower calories
1 1/2 teaspoons kasoori methi (dried fenugreek leaves)
1 teaspoon sugar or more to taste

Instructions

Make the spice blend: In a small bowl, whisk together garam masala, ground cumin, chili powder, paprika, salt, turmeric, ground coriander, cayenne (if using) and ground cardamom (if using). Set aside.
Marinate the chicken: Reserve 3 tablespoons of the spice blend and put it in a large bowl or freezer bag. Add the yogurt, lemon juice, 1 tablespoon grated ginger and 1 tablespoon minced garlic; whisk to combine. Add the chicken pieces and toss to coat. Marinate 30–45 minutes at room temperature or refrigerate overnight for best flavor.
Cook the chicken: Heat 2 tablespoons oil in a large skillet over high heat until just smoking. Working in batches, sear the chicken in a single layer until charred on each side, about 2 minutes per side; it will not be fully cooked. Transfer seared chicken to a bowl and repeat, adding more oil as needed.
Sauté aromatics: In a large braiser or Dutch oven, melt 3 tablespoons ghee over medium-high heat. Add the 1 tablespoon minced ginger, 1 tablespoon minced garlic and the remaining spice blend, and sauté for about 1 minute until fragrant.
Build the sauce: Stir in the fire-roasted diced tomatoes, 3/4 cup water and 1/3 cup cashews. Bring to a boil, then reduce heat to low and simmer gently for 8 minutes, stirring occasionally.
Blend the sauce: Carefully transfer the tomato-cashew mixture to a high-powered blender and purée until smooth, leaving a corner of the lid slightly open so steam can escape. Return the puréed sauce to the pan.
Finish: Stir in the heavy cream, kasoori methi and 1 teaspoon sugar. Add the seared chicken and any accumulated juices to the sauce. Gently simmer over low heat for about 8 minutes, until the chicken is cooked through. Add up to 1/2 cup additional water if needed to thin the sauce and adjust seasoning with salt, sugar or cayenne to taste.
Serve: Serve the butter chicken over basmati rice and garnish with optionally chopped cilantro.

Equipment

large bowl or freezer bag
cast iron skillet or heavy skillet
large braiser or Dutch oven
High-powered blender
Measuring Spoons
Measuring Cups
Spatula or tongs

Notes

Ghee is clarified butter prized for its rich, nutty flavor and high smoke point.
Dried fenugreek (kasoori methi) adds a tangy, bitter note central to butter chicken.
Leftovers keep up to 5 days in an airtight container in the fridge.
For vegetarian options, swap chicken with chickpeas, firm tofu, paneer, or vegetables.
To make paneer butter chicken, replace chicken with paneer cheese.