Butter Chicken recipe served on a plate, by Pekin the Chef
Aug 04 2026
Restaurants›Mother India›Butter Chicken Recipe

Butter Chicken Recipe

Inspired by Mother India
Time1h 30m
Serves4

Tender chicken pieces cooked in creamy tomato sauce.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Marinade

Sauce

Method

Marinating Chicken

  1. 1

    Prepare the Chicken Marinade

    In a large bowl, combine diced chicken breast, yogurt, grated ginger, minced garlic, garam masala, turmeric powder, red chili powder, and salt. Mix well to ensure the chicken is evenly coated with the marinade.

  2. 2

    Marinate

    Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to meld.

Cooking Butter Chicken

  1. 3

    Cook the Chicken

    In a large pan, melt the butter over medium heat. Add the marinated chicken pieces and cook until they are browned and cooked through, about 8-10 minutes. Remove the chicken from the pan and set aside.

  2. 4

    Sauté Onions

    In the same pan, add the finely chopped onion and sauté until translucent, about 5 minutes.

  3. 5

    Make the Sauce

    Stir in the tomato puree and cook for another 5 minutes. Add water to thin out the sauce, if necessary.

  4. 6

    Finish the Dish

    Lower the heat and add the heavy cream, sugar, and cooked chicken back into the pan. Stir well and cook for another 5-7 minutes until everything is heated through and the sauce is creamy.

  5. 7

    Garnish and Serve

    Remove from heat, sprinkle with chopped cilantro, and serve hot with rice or naan.

More from Mother India