Butter Chicken From Scratch

Name: Butter Chicken From Scratch
Prep time: 20 min
Cook time: 50 min
Yield: 6-8
Cuisine: Indian

roubashahin.com.au

Rich, creamy butter chicken made from scratch with tender chicken and a silky sauce. Perfect comfort food served with rice or naan!

PREP TIME

20 minutes

COOK TIME

50 minutes

SERVES

6-8

About this recipe

This butter chicken from scratch recipe came about in the most unexpected way. I was at a boxing training session one morning — it was meant to be intense and fast-paced — but as it turned out, the person paired with me was new to Australia and happened to be an Indian chef. While we trained, we somehow got talking about food, and before I knew it, I was scribbling down a butter chicken recipe straight from the source. As soon as I got back to my car, I added it to my notes and later reached out to my online Indian followers for their best tips to make it truly authentic.

The result is this perfectly balanced, creamy butter chicken with tender pieces of marinated chicken in a rich, silky tomato and cashew-based sauce. It’s full of warm spices and smooth enough to make you want to scoop up every bit with naan or spoon it generously over rice.

If you love comforting curries and saucy stews, make sure to also try my other recipes, like the Chicken Zucchini Chickpea Stew and my hearty curry chicken casserole — they’re the perfect cosy meals when you’re craving something flavourful and satisfying.

Ingredients

For the chicken marinade

1 kg boneless chicken thigh fillets, cut into chunks
1 cup plain Greek yoghurt
1 tablespoon lemon juice
3 tablespoons ginger, minced
1 tablespoon garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1⁄2 teaspoon turmeric
1 teaspoon sweet paprika
Salt to taste

For the sauce

4 tablespoons ghee
2 medium onions, roughly chopped
1 heaped tablespoon garlic, minced
1 heaped tablespoon ginger, minced
2 fresh red chillies, chopped (optional)
2⁄3 cup raw cashews
1 teaspoon turmeric
2 cans (400 grams each) whole peeled tomatoes
2 bay leaves
Salt and pepper to taste
60 grams butter
1 cup water
300 ml thickened cream (about 1 cup)
1 tablespoon dried fenugreek leaves (see notes)

Notes from Rouba

Avoid using an extremely fine sieve — the sauce is quite thick, and pushing it through can be a challenge. Go for a regular fine sieve instead for that perfectly silky finish.
Turmeric goes into the sauce for colour, not heat — it gives that beautiful golden hue.
Double-line your baking tray with foil, then place a baking sheet on top before adding the chicken. Cook, then toss the foil for an easy, mess-free cleanup.
I don’t add sugar to the sauce — good-quality canned tomatoes are naturally sweet enough.
Kasuri methi (dried fenugreek leaves) is a dried herb used widely in Indian cooking — slightly bitter and earthy with a faint maple-like aroma. It’s what gives butter chicken that distinctive depth.

Method

Step 1. Marinate the Chicken

Combine the chicken, yoghurt, lemon juice, garlic, ginger, and spices in a large bowl. Mix well until the chicken is evenly coated. Cover and refrigerate for at least 2 hours, but overnight is best for deeper flavour.

Step 2. Cook the Chicken

Grill the marinated chicken on a hot griddle pan until charred and cooked through. Alternatively, bake at 200°C for 20–25 minutes, turning once halfway. Set aside.

Step 3. Make the Sauce Base

Melt the ghee in a large saucepan over medium heat. Add the onions, garlic, ginger, and chillies (if using), and sauté until soft and lightly golden. Stir in the cashews and toast for a minute, then add the turmeric and canned tomatoes with their juice. Drop in the bay leaves and simmer uncovered for 25–30 minutes, stirring occasionally, until the sauce thickens and the tomatoes break down.

Step 4. Blend and Finish the Sauce

Remove the bay leaves, then carefully blend the sauce until smooth using a high-speed blender. Pass it through a sieve for an extra silky texture. Return the sauce to the pan, stir in the butter, season with salt and pepper, and simmer gently for a couple of minutes to deepen the flavour. Add the water — how much you add here is up to you. If you prefer a thicker, creamier butter chicken, you can skip it entirely or add just a splash. Stir in the thickened cream and finish with the dried fenugreek for that classic butter chicken aroma.

Step 5. Bring It All Together

Add the cooked chicken to the sauce and simmer on low heat for 5–10 minutes. This allows the flavours to meld and the chicken to become beautifully tender. Serve hot with steamed basmati rice, fluffy naan, or both.

A FEW THINGS YOU’LL WANT TO

Do I really need to strain the sauce?
Yes! Straining through a sieve makes the sauce incredibly smooth and silky. Don’t skip this step — it really elevates the dish.

Can I swap ghee for butter?
Absolutely. Ghee adds a richer, nutty flavour, but good-quality butter works perfectly well if that’s what you have.

How much water should I add to the sauce?
It depends on how you like your butter chicken. If you prefer a thicker, creamier sauce, skip the water completely or just add a splash to loosen it slightly.

Should I grill, bake, or fry the chicken?
Grilling gives the best smoky char, while baking is easier and less messy. Frying, however, isn’t traditional and isn’t recommended here

Why is there turmeric in the sauce?
It’s mainly for colour! Turmeric gives the sauce that warm, golden hue without making it spicy.

Do I need to add sugar?
Not usually. Good-quality canned tomatoes are naturally sweet enough. However, if your tomatoes taste acidic, add a small pinch of sugar right at the end to balance the flavour.

Canned tomatoes or fresh?
I recommend canned for consistency and depth of flavour — they make the sauce richer and smoother. If you want to use fresh tomatoes, you’ll need to peel them first for a silky finish, and keep in mind the flavour will be slightly lighter and tangier.

What is kasuri methi (dried fenugreek leaves)?
Kasuri methi is a dried herb used widely in Indian cooking. It has a slightly bitter, earthy flavour with a faint maple-like aroma — and it's what gives butter chicken that distinctive depth. Find it at Indian or Middle Eastern grocery stores, or online. Rub it between your palms before adding to release the full flavour.