The Indian Butter Chicken Sauce Recipe is a flavorful North Indian curry known for its rich tomato base, mild spice, and creamy texture. Loved across the world, this dish—also known as Murgh Makhani—delivers restaurant-quality flavor using everyday ingredients.
This post shows you exactly how to make the best butter chicken curry sauce at home, even if you’re new to Indian cooking. Pair it with rice or naan for a full meal.
Want to explore your spice options? Learn more about garam masala here and cooking oils used in Indian cuisine to deepen your kitchen knowledge.
What Makes This Indian Butter Chicken Sauce So Special?
This Indian Butter Chicken Sauce Recipe combines:
- Spices like garam masala, cumin, turmeric, chili powder
- Aromatic base of garlic, ginger, onion
- Tomato passata (not American-style sauce!)
- Heavy cream or yogurt for richness
- Optional: Kasuri methi (fenugreek) for depth
Unlike other curries, butter chicken curry sauce is known for being mild and creamy—making it great for beginners and spice lovers alike.
Pro Tip: Simmer the sauce uncovered to concentrate the flavor and thicken naturally.
How to Make Indian Butter Chicken Sauce
🥣 Step-by-Step Indian Butter Chicken Sauce Recipe
- Sauté aromatics: Cook chopped onions in butter or ghee.
- Add spices: Stir in garlic, ginger, garam masala, cumin, turmeric.
- Tomato base: Add tomato passata and let simmer.
- Creamy finish: Stir in heavy cream and simmer till thickened.
- Add chicken: Incorporate pre-cooked marinated chicken (grilled or seared).
- Simmer: Let everything cook together for 10–15 minutes.
Want a meal plan idea for another day? This baked honey garlic chicken recipe is a flavorful change of pace.
Marinating Chicken for Maximum Flavor
To make your chicken as tasty as the sauce:
- Mix yogurt, lemon juice, garam masala, and chili powder
- Add garlic and ginger paste
- Marinate for at least 3 hours (overnight is best)
This gives you juicy, flavorful pieces that blend beautifully into the Indian Butter Chicken Sauce Recipe.
Also check out this popular 12 easy chicken sauce recipes to expand your chicken dish rotation.
Delicious Pairings for Butter Chicken Sauce
The best sides for your butter chicken curry sauce include:
- Steamed basmati rice or saffron rice
- Garlic naan or buttered roti
- Microwaved papadums – simple and crunchy
- Cool yogurt cucumber salad for balance
Need more quick comfort meals? Try this one-pan chicken with buttered noodles for an easy weekday option.
Make-Ahead Tips & Storage
- Sauce stores well in the fridge for 3 days
- Freezer-friendly for up to 1 month
- Reheat gently over low heat to avoid curdling the cream
Common Mistakes to Avoid
- Using American tomato sauce – it alters the flavor
- Skipping marination – less flavor depth
- Overheating cream – can split and ruin texture
Frequently Asked Questions
❓ Can I freeze Indian Butter Chicken Sauce?
Yes! Store in airtight containers. Thaw and reheat on low.
❓ What’s the difference between Butter Chicken and Chicken Tikka Masala?
Tikka Masala is spicier and more tomato-heavy, while Butter Chicken Sauce is creamier and milder.
❓ Can I make it dairy-free?
Absolutely. Use coconut milk instead of cream or yogurt.
❓ How can I thicken the sauce?
Simmer uncovered or use cornstarch mixed in water.
❓ Is Butter Chicken Sauce spicy?
Not usually. You can add more chili if desired.
Final Thoughts
This Indian Butter Chicken Sauce Recipe is easy, versatile, and absolutely delicious. Whether you’re hosting guests or just treating yourself to a cozy night in, this dish delivers bold flavors with minimal fuss.
Use this sauce on:
- Chicken thighs or breasts
- Tofu or paneer for a vegetarian twist
- Or spooned over rice for a comforting bowl
Ready to level up your curry game? Start simmering today.
Indian Butter Chicken Sauce Recipe – Authentic, Creamy & Easy
Ingredients
For the Marinade
- – 1/2 cup plain full-fat yogurt
- – 1 tbsp lemon juice
- – 1 tsp turmeric powder
- – 2 tsp garam masala
- – 1/2 tsp chili powder or cayenne
- – 1 tsp ground cumin
- – 1 tbsp fresh ginger grated
- – 2 cloves garlic minced
- – 1.5 lb 750g boneless chicken thighs, cut into bite-size pieces
For the Sauce
- – 2 tbsp butter or ghee
- – 1 medium onion finely chopped
- – 1 tsp garam masala
- – 1/2 tsp chili powder
- – 1/2 tsp ground cumin
- – 1/2 tsp turmeric
- – 1 cup tomato passata pureed tomatoes
- – 1 cup heavy cream or 3/4 cup light cream + 1/4 cup milk
- – 1 tbsp sugar
- – 1 tsp salt or to taste
- – Optional: 1 tsp kasuri methi dried fenugreek leaves
- – Fresh cilantro for garnish
Instructions
- 1. **Marinate the Chicken** In a bowl, mix yogurt, lemon juice, ginger, garlic, and spices. Add chicken and coat well. Cover and refrigerate for at least 3 hours or overnight.2. **Cook the Chicken** Heat 1 tbsp butter or ghee in a skillet. Sear marinated chicken on medium heat until golden (about 5–7 mins). Set aside.3. **Make the Sauce** In the same pan, add remaining butter. Sauté chopped onions until golden. Add garlic, ginger, garam masala, chili powder, cumin, and turmeric. Stir for 1 minute.4. **Simmer the Base** Pour in tomato passata. Simmer for 5–7 minutes, then stir in cream and sugar. Add salt and optional kasuri methi. Simmer for 10–15 minutes until thickened.5. **Combine and Serve** Add cooked chicken to the sauce and simmer another 5 minutes. Garnish with chopped cilantro. Serve hot with basmati rice or naan.
Notes
– For a vegetarian version, substitute chicken with paneer or tofu.
– Use coconut milk instead of cream for a dairy-free version.
– Tomato passata can be substituted with blended canned tomatoes. 🥗 Serving Suggestions
– Serve with garlic naan or steamed basmati rice.
– Add a cucumber yogurt salad or papadums on the side.
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