If you’ve ever wondered how Indian restaurants get their butter chicken so silky and rich, this butter chicken recipe walks you through the exact method we use at The India, our Indian restaurant on Fleet Street, London. It’s a mild, tomato-based curry made with marinated chicken simmered in a buttery, cream-finished sauce, and it’s easier to make at home than most people think.
Quick Answer
Butter chicken (murgh makhani) is a mild North Indian curry made from tandoori-marinated chicken simmered in a spiced tomato, butter, and cream sauce. To make it at home, marinate chicken in yoghurt and spices, grill or pan-sear it, then simmer it in a tomato-butter sauce finished with cream and a pinch of garam masala. The whole process takes about 45 minutes and serves 4. If you’d rather skip the cooking, butter chicken is on the menu at The India, our Fleet Street restaurant.
Who This Butter Chicken Recipe Is For
This recipe is written for home cooks in the UK who want a mild, family-friendly curry without a trip to the shops for hard-to-find ingredients. It suits:
- Beginners trying Indian cooking for the first time
- Parents wanting a curry that isn’t too spicy for children
- Anyone who’s had butter chicken at a restaurant and wants to recreate it
- Diners near Fleet Street, EC4, who’d rather book a table than cook
What Is Butter Chicken?
In simple terms, butter chicken means chicken pieces cooked twice: first marinated and roasted (tandoori-style), then finished in a rich tomato and butter-based gravy. It originated in Delhi in the mid-20th century, when leftover tandoori chicken was mixed into a tomato-butter sauce to stop it drying out. It’s known in Hindi as murgh makhani (“butter chicken”), and it’s one of the most popular curries served in Indian restaurants across the UK today. The warmth comes largely from garam masala, the aromatic spice blend used to finish the sauce.
Butter Chicken vs Other Popular UK Curries
Not sure if butter chicken is right for you? Here’s how it compares to two other curry-house favourites.
| Dish | Spice Level | Sauce Base | Best For |
|---|---|---|---|
| Butter Chicken | Mild | Tomato, butter, cream | First-timers, kids, mild-curry lovers |
| Chicken Tikka Masala | Mild–Medium | Tomato, cream, tandoori spice | Fans of a slightly smokier, spicier sauce |
| Chicken Korma | Very Mild | Cream, coconut, ground nuts | Those who want almost no heat |
What Ingredients Do I Need for Butter Chicken?
- 600g boneless chicken thighs, cubed
- 150g plain yoghurt
- 2 tsp garam masala, divided
- 1 tsp ground cumin
- 1 tsp Kashmiri chilli powder (for colour, not heat)
- 3 garlic cloves, grated
- 1-inch piece of ginger, grated
- 2 tbsp butter, plus 1 tbsp to finish
- 1 onion, finely chopped
- 400g tinned tomatoes, blended smooth
- 100ml double cream
- 1 tsp dried fenugreek leaves (kasuri methi), optional but recommended
- Salt, to taste
How Do I Make Butter Chicken at Home?
- Marinate the chicken. Mix the chicken with yoghurt, 1 tsp garam masala, cumin, chilli powder, garlic, and ginger. Cover and chill for at least 1 hour (overnight for best results).
- Sear the chicken. Heat a little butter in a hot pan and sear the marinated chicken in batches until charred at the edges. Set aside — it doesn’t need to be fully cooked through yet.
- Build the sauce. In the same pan, melt 2 tbsp butter and soften the onion for 5 minutes. Add the blended tomatoes and simmer for 10-12 minutes until the sauce thickens and darkens slightly.
- Simmer the chicken in the sauce. Return the chicken to the pan and simmer for 10 minutes, until cooked through.
- Finish the curry. Stir in the cream, remaining garam masala, fenugreek leaves, and the final tablespoon of butter. Simmer for 2-3 minutes and season with salt.
- Serve. Ladle over rice or with warm naan, and finish with a swirl of cream and fresh coriander.
What Is the Difference Between Butter Chicken and Chicken Tikka Masala?
The main difference is the sauce base and origin. Butter chicken uses a simpler tomato-butter-cream sauce with roots in 1950s Delhi, while chicken tikka masala — widely regarded as Britain’s most popular curry and famously declared “a true British national dish” by Foreign Secretary Robin Cook in 2001 — adds extra tandoori spicing and is thought to have been created in a Glasgow restaurant kitchen. In short, butter chicken is milder and creamier; tikka masala usually carries a touch more smoky heat. Source: Wikipedia, Chicken Tikka Masala
Can I Make Butter Chicken Ahead of Time?
Yes. Butter chicken actually improves after a day in the fridge, as the sauce continues to absorb the spices. Store it in an airtight container for up to 3 days, or freeze it for up to 2 months. Reheat gently on the hob, adding a splash of water or cream if the sauce has thickened too much.
What Should I Serve With Butter Chicken?
Butter chicken pairs well with plain basmati rice, garlic naan, or a cooling cucumber raita. If you’re planning a full curry night, our guide to tandoori vs curry dishes is a useful primer on building out a balanced menu, and our chicken madras recipe is a good spicier contrast on the same table. For a vegetarian option alongside it, see our vegetarian thali guide.
Key Takeaway
Butter chicken is a mild, creamy tomato-based curry made by marinating and searing chicken, then simmering it in a buttery tomato sauce finished with cream. It’s one of the most approachable curries to cook at home and one of the most-ordered dishes on UK Indian restaurant menus. The UK’s curry houses employ more than 100,000 people and remain a genuine national institution, according to Al Jazeera’s reporting on the British curry industry — butter chicken is very much part of that tradition.
Try It at The India, Fleet Street
Prefer to leave the cooking to us? Butter chicken is a regular feature on our full Indian menu at The India, 8 Crane Court, Fleet Street, London EC4A 2EJ. We’re open 11.30am–11.30pm every day, and you can book a table online in under a minute. As with any restaurant in England, our hygiene standards are checked under the Food Hygiene Rating Scheme, so you can see exactly what to expect before you visit. Come taste the version this recipe is based on.
Frequently Asked Questions
What is butter chicken made of?
Butter chicken is made from marinated, seared chicken simmered in a sauce of tomatoes, butter, cream, and warming spices like garam masala and cumin.
Is butter chicken the same as chicken tikka masala?
No. They’re closely related but not identical — butter chicken has a simpler, sweeter tomato-butter sauce, while chicken tikka masala typically includes extra tandoori spicing.
How spicy is butter chicken?
Butter chicken is one of the mildest curries on a typical Indian restaurant menu, similar in heat level to a korma but with a tomato base rather than a coconut or nut base.
Can I make butter chicken without cream?
Yes — swap the double cream for coconut cream or full-fat Greek yoghurt (stirred in off the heat) for a lighter, dairy-light version.
Is butter chicken gluten-free?
The curry itself is naturally gluten-free if you use gluten-free stock and skip flour-thickened versions. Just check the naan bread served alongside, which is not gluten-free unless specified.
How long does homemade butter chicken keep in the fridge?
Up to 3 days in a sealed container, or 2 months in the freezer.
Where can I get authentic butter chicken near Fleet Street, London?
The India, at 8 Crane Court, Fleet Street, London EC4A 2EJ, serves butter chicken daily from 11.30 am to 11.30 pm. You can book online ahead of your visit.
What’s the history behind butter chicken?
Butter chicken originated in Delhi, where leftover tandoori chicken was simmered in a tomato-butter sauce to keep it moist — a technique that became one of India’s most exported dishes.