Butter Chicken Curry (Rich, Creamy & Restaurant-Style)
Butter Chicken Curry is one of those comforting dishes that feels indulgent every time you order it at a restaurant. The good news is that you can recreate the same rich, velvety flavor right in your own kitchen using simple ingredients and one main pan. This homemade version delivers tender chicken pieces coated in a smooth tomato-based sauce, finished with butter and cream for that signature luxurious texture.
What makes this recipe special is the balance of flavors. The tomatoes provide gentle acidity, cashews add natural creaminess, and butter brings everything together into a silky curry that tastes even better the next day. It pairs beautifully with steamed rice, naan, or flatbread and is perfect for both family dinners and special occasions.
Ingredients
For the Chicken Marinade
- 300 g boneless chicken breast, cut into bite-size pieces
- 1 tablespoon ginger-garlic paste
- 1 tablespoon red chili powder (adjust to taste)
- Salt, to taste
- Oil, for pan-frying
For the Butter Chicken Gravy
- 500 g ripe tomatoes, roughly chopped
- 100 g onions, roughly chopped
- 50 g cashew nuts
- 1 tablespoon garlic paste
- 2 tablespoons Kashmiri chili powder
- ½ teaspoon garam masala
- 4 tablespoons sugar (adjust to taste)
- 5 tablespoons butter
- 3 tablespoons fresh cream
- 2 tablespoons malt vinegar or 1½ tablespoons white vinegar
- Salt, to taste
- Water, as needed
Instructions
Step 1: Marinate the Chicken
Place the chicken pieces in a bowl and add ginger-garlic paste, red chili powder, and salt. Mix well so each piece is evenly coated. Set aside to marinate for 15–20 minutes. This step helps the chicken absorb flavor and stay tender during cooking.
Step 2: Fry the Chicken
Heat a pan over medium heat and add a little oil. Once hot, add the marinated chicken and fry until lightly golden and cooked through. Do not overcook. Remove the chicken from the pan and set aside.
Step 3: Prepare the Gravy Base
Using the same pan, add a little more oil if needed along with one tablespoon of butter. Add the chopped onions and cook until soft and lightly golden. Add the tomatoes and cashew nuts, stirring well.
Pour in a little water to prevent sticking, then add garlic paste, salt, vinegar, sugar, garam masala, and Kashmiri chili powder. Mix everything thoroughly and let the mixture simmer on low heat for 15–20 minutes, until the tomatoes are very soft and the flavors are well blended.
Step 4: Blend the Sauce
Turn off the heat and allow the mixture to cool slightly. Transfer it to a blender or use a hand blender to puree until completely smooth. For an extra silky texture, strain the sauce back into the pan, pressing well to extract all the flavor.
Step 5: Finish the Butter Chicken
Place the pan back on low heat. Add the remaining butter and stir until melted into the sauce. Pour in the cream and mix gently. Add the cooked chicken pieces and simmer for 5–7 minutes, allowing the chicken to absorb the sauce.
Step 6: Serve
Once the curry is thick, glossy, and fragrant, turn off the heat. Serve hot with steamed rice or your favorite bread, and drizzle a little cream on top if desired.
Tips for Best Results
- Kashmiri chili powder adds color without too much heat; adjust quantities to suit your preference.
- Cashews give the gravy its signature richness, so avoid skipping them.
- Letting the curry rest for a few minutes before serving enhances the flavor.