If you’ve ever wondered why your homemade butter chicken never quite tastes like the one you get on Brick Lane, you’re not alone. A proper butter chicken recipe isn’t complicated, but there are two or three small details most home cooks skip, and they’re the whole reason restaurant curries taste richer, smokier, and more balanced. I’ve watched our chefs make this dish hundreds of times at The Monsoon, and today I’m sharing exactly how they do it, so you can recreate that same depth of flavour in your own kitchen.
Why Butter Chicken Tastes Different at a Real Indian Restaurant
The short answer: tandoori char and slow-cooked tomato base. Most home versions skip the char entirely and just simmer raw chicken in sauce. Real butter chicken, or murgh makhani as it’s traditionally known, starts with chicken that’s marinated in yoghurt and spices, then grilled or roasted until it picks up a smoky edge, before it ever touches the sauce.
Ingredients You’ll Actually Need
- Chicken thighs (skin off, bone off works best)
- Plain yoghurt, ginger-garlic paste, and a squeeze of lemon for the marinade
- Garam masala, Kashmiri chilli powder, and ground cumin
- Butter, a splash of double cream, and tinned tomatoes
- Kasoori methi (dried fenugreek leaves), the ingredient most recipes leave out and shouldn’t
Step-by-Step: An Easy Butter Chicken Recipe for Beginners
- Marinate the chicken in yoghurt, ginger-garlic paste, lemon juice, and a spoon of garam masala for at least two hours, overnight if you can manage it.
- Grill or pan-sear the chicken in a hot pan until it’s charred at the edges, then set aside.
- Cook onions in butter until soft, add tomatoes, and simmer until the sauce reduces and darkens slightly.
- Blend the sauce smoothly, return it to the pan, and stir in cream, a knob of butter, and the chicken.
- Finish with a pinch of kasoori methi crushed between your fingers. This one step changes everything.
Common Mistakes That Ruin the Sauce
A lot of people rush the tomato base and end up with something sharp and thin instead of rich and velvety. Letting the sauce simmer properly, and not adding the cream too early is what gives it that glossy restaurant finish. Another mistake is skipping the char on the chicken. Without it, the dish just tastes like tomato soup with chicken in it.
Pairing Your Butter Chicken the Right Way
At home, a fresh naan bread recipe or simple garlic naan alongside your curry makes all the difference, since naan is designed to scoop up that sauce properly. If you want to go further, serve it next to a small bowl of dhal or a simple chana masala for contrast, since the earthiness of lentils balances the richness of the butter chicken beautifully. Curious about the difference between tandoori and tikka, or what actually separates a curry from a masala? Butter chicken sits right at that intersection, tandoori-cooked chicken finished in a masala-style sauce.
Planning a Curry Night at Home
Butter chicken is one of the easiest dishes to build a full curry night at home around. Pair it with a lighter vegetable side, some samosas to start, and naan on the table, and you’ve got a proper spread without needing five different sauces bubbling at once. It’s also one of the most requested dishes when people ask us what to order for a first Indian meal, since it’s rich without being overwhelming.
When You’d Rather Skip the Cooking
Some evenings, you just want the real thing without the washing up. At The Monsoon on Brick Lane, our version of this dish is made fresh in the tandoor daily, using the same technique described above, just with thirty years of practice behind it. You’re welcome to book a table and try it in person, or order it straight to your door.
Frequently Asked Questions
Is butter chicken very spicy?
No, it’s a mild to medium dish. The heat comes mostly from the marinade, and the cream and butter mellow it out considerably, making it a good starting point if you’re new to Indian food.
What’s the difference between butter chicken and chicken tikka masala?
They’re close cousins. A chicken tikka masala recipe typically has a slightly spicier, tomato-forward sauce, while butter chicken leans creamier and sweeter thanks to more butter and cream.
Can I make butter chicken without a tandoor?
Yes. A hot griddle pan, grill, or even your oven’s highest setting will give you a similar char if you leave the chicken uncovered for the last few minutes.
What should I serve with butter chicken?
Garlic naan, plain basmati rice, and a simple dhal work well. Many people also add a side of chana masala for a bit of contrast.
How long does butter chicken keep in the fridge?
It keeps well for up to three days in an airtight container and often tastes even better the next day once the spices settle.
Is butter chicken the same as tandoori chicken?
Not quite. A tandoori chicken recipe stops at the marinated, grilled stage, while butter chicken takes that grilled chicken and finishes it in a buttery tomato sauce.
Final Thoughts
Butter chicken rewards a bit of patience more than complicated technique. Marinate properly, char the chicken, and don’t rush the sauce, and you’ll land somewhere very close to what you’d get at a proper curry house. And if you’d rather leave it to the professionals on a night you don’t feel like cooking, you know where to find us. Order online or pop into 78 Brick Lane, Spitalfields, and we’ll do the rest.
