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How to Make Authentic Butter Chicken in Spain (2026 Recipe & Ingredients Guide)
Butter chicken, or murgh makhani, is the curry that wins over everyone at the table, from Pakistani grandparents to Spanish friends trying Indian food for the first time. The good news is that cooking authentic Butter Chicken in Spain at home is easy once you have the right masala, a few pantry basics and chicken from your local carnicería. Spanish supermarkets sell great chicken, tomatoes and cream; the missing pieces are kasuri methi, a proper butter chicken masala and good ghee.
This 2026 recipe guide shows you exactly what to buy, which Spanish ingredients work as swaps, and how to get that smoky, silky restaurant sauce in about an hour. Every specialist ingredient below ships from Taj Mahal Express with 24 to 48 hour delivery across mainland Spain.
Quick answer: how do you make Butter Chicken in Spain?
- Marinate boneless chicken thighs (contramuslos deshuesados) in yogurt, ginger-garlic paste and tikka spices for at least 2 hours.
- Sear the chicken in a hot pan or grill it until lightly charred.
- Simmer a sauce of butter, ghee, tomate triturado and butter chicken masala for 15 minutes.
- Finish with cream (nata para cocinar) and crushed kasuri methi, then serve with naan or basmati rice.
- Shortcut: a jar of ready butter chicken sauce gives you dinner in 25 minutes.
Ingredients
For 4 serves
Boneless chicken thighs (contramuslos) | 800 g |
Plain yogurt (yogur natural) | 150 g |
Tikka marinade paste or spices | 3 tbsp |
Ginger-garlic paste | 1.5 tbsp |
Lemon juice | 1 tbsp |
Butter chicken masala | 1 packet |
Butter | 50 g |
Pure butter ghee | 1 tbsp |
Tomate triturado (crushed tomato) | 400 g |
Cooking cream (nata) | 150 ml |
Kasuri methi (dried fenugreek) | 1 tbsp |
Sugar or honey | 1 tsp |
Available in our store
Fast 24–48h delivery across mainland Spain · Free shipping on orders over €75 · Secure payment by card, Apple Pay, Google Pay or Klarna
How to Cook Butter Chicken in Spain: Step by Step
Four simple stages take you from raw chicken to a rich, glossy curry. Start the marinade in the morning and dinner comes together quickly in the evening.
Step 1: Marinate the chicken
Cut the chicken thighs into large bite-sized pieces. Thighs stay juicy; breast (pechuga) dries out quickly in a long-simmered sauce. Mix the yogurt, Patak's tikka marinade paste, ginger-garlic paste, lemon juice and a pinch of salt, then coat every piece well.
Cover and refrigerate for at least 2 hours, or overnight for the best flavour. The yogurt tenderises the meat and the spices soak right in. This marinade is the secret that separates homemade Butter Chicken in Spain from a bland supermarket ready meal.
Chef's tip
Ask your carnicería for contramuslos de pollo deshuesados y sin piel. Halal butchers in Madrid, Barcelona and Valencia will prepare them on request.
Step 2: Sear for a smoky char
Heat a heavy frying pan or grill pan until very hot and add a spoon of ghee. Lay the chicken pieces in a single layer and cook for 3 to 4 minutes per side until charred at the edges. They do not need to be cooked through, as they will finish in the sauce.
In restaurants, the chicken is roasted in a clay tandoor. At home, an oven grill at 250°C for 10 minutes or a quick turn on the barbecue on a Spanish terrace gives a similar smoky taste. Do not crowd the pan, or the chicken will steam instead of browning. That light char is what gives Butter Chicken in Spain the same depth you taste in a good Indian restaurant.
Smoky trick
For a true dhaba flavour, place a small bowl in the pan, add a hot piece of charcoal and a drop of ghee, then cover the pot for two minutes. This is called the dhungar method.
Step 3: Build the makhani sauce
In the same pan, melt the butter with the ghee over medium heat. Stir in the National butter chicken masala and cook for 30 seconds until fragrant. Add the tomate triturado, sugar and half a glass of water, then simmer for 15 minutes until the sauce thickens and the butter rises to the surface.
For an ultra-smooth sauce, blend it with a hand blender before adding the chicken. Some cooks add 10 soaked cashews here for extra richness, a popular choice for anyone making Butter Chicken in Spain for a special occasion. Our spice and masala collection has every ready mix you need for Butter Chicken in Spain and other classic curries.
Spanish swap
Spanish tomate triturado or tomate frito casero works perfectly in place of fresh tomatoes and saves 20 minutes of cooking.
Serving idea
Butter Chicken in Spain tastes even better the next day. Make a double batch on Sunday and pack the rest for weekday lunches.
Step 4: Finish with cream and kasuri methi
Add the seared chicken and its juices to the sauce and simmer for 8 to 10 minutes until cooked through. Pour in the cream, then crush the kasuri methi between your palms and sprinkle it over the curry. This single herb gives butter chicken its unmistakable aroma, so do not skip it.
Taste and adjust the salt, sugar and chilli. Finish with a small knob of butter and a swirl of cream. Serve your Butter Chicken in Spain with garlic naan, roti or fluffy basmati from our rice range.
Homemade vs Ready Sauce: Butter Chicken in Spain Compared
Short on time? A ready sauce is a perfectly good weeknight option, and many families cooking Butter Chicken in Spain keep one jar in the cupboard for emergencies. Here is how the three main routes compare, using real products and prices from our store.
| Method | Product | Price | Cooking time | Flavour | Best for |
|---|---|---|---|---|---|
| Spice mix from scratch | National Butter Chicken Masala | €0.99 | 60 min + marinating | Bold, restaurant style | Weekends and guests |
| Marinade paste + spice mix | Patak's Tikka Marinade Paste | €3.50 | 45 min + marinating | Smoky, well-balanced | Grilled chicken tikka nights |
| Ready jar sauce | Patak's Original Butter Chicken | €3.95 | 25 min | Mild and creamy | Busy weekdays and children |
| Finishing touch for all | National Kasuri Methi 100 g | €1.50 | 1 min | Authentic aroma | Every butter chicken |
Butter Chicken in Spain: Spanish Ingredient Swaps
- Heavy cream: use nata para cocinar (18% fat) for everyday cooking, or nata para montar (35%) for a richer sauce.
- Tomatoes: tomate triturado in a tin or carton is ideal and available in every supermarket.
- Yogurt: plain yogur natural or Greek-style yogurt both work for the marinade.
- Butter: any unsalted Spanish butter (mantequilla sin sal) is fine; combine it with ghee so it does not burn.
- Chicken: boneless thighs are best. Halal chicken is easy to find at halal butchers in most Spanish cities.
- Kasuri methi: there is no Spanish substitute, which is why it is the one item every cook of Butter Chicken in Spain should order online.
Common Mistakes When Cooking Butter Chicken in Spain
- Skipping the marinade. Even 30 minutes helps, but 2 hours or more makes the chicken tender and full of flavour.
- Using chicken breast. It turns stringy. Thighs give the juicy result you expect from a good restaurant.
- Boiling after adding cream. Keep the heat low once the cream goes in, or the sauce can split.
- Forgetting kasuri methi. Without it, butter chicken tastes like a plain tomato curry.
- Too much sugar. One teaspoon balances the acidity of Spanish tomatoes; more makes the dish taste sweet.
What to Serve with Butter Chicken
The classic partners are garlic naan, tandoori roti or jeera rice. A crisp kachumber salad of cucumber, onion and tomato cuts through the rich sauce, and a cold glass of sweet lassi completes the meal. For a full desi dinner party, pair butter chicken with daal makhani and a vegetable biryani. You will find naan-friendly atta and flour, ghee and rice in our Desi grocery section.
The dish was created in Delhi in the 1950s, as explained on Wikipedia, and today Butter Chicken in Spain is one of the most searched Indian dishes online. With the right ingredients delivered to your door, there is no need to wait for a restaurant table.
Frequently Asked Questions
How long does delivery take in Spain?
Orders arrive in 24 to 48 hours anywhere in mainland Spain, including Madrid, Barcelona, Valencia and Seville, so you can plan a weekend butter chicken dinner with confidence.
How much does shipping cost?
Shipping is free on orders over €75, up to 25 kg. For smaller orders, the delivery fee is shown clearly at checkout before you pay.
Which payment methods do you accept?
You can pay by debit or credit card, Apple Pay, Google Pay or Klarna through a secure checkout.
Is butter chicken very spicy?
No. Butter chicken is one of the mildest Indian curries, which makes it a favourite with children and Spanish guests. Add extra red chilli or green chillies if you prefer more heat.
Can I make Butter Chicken in Spain without a tandoor or oven?
Yes. A hot frying pan or grill pan gives the chicken a good char, and the charcoal dhungar trick adds the smoky flavour of a tandoor.
Order Your Butter Chicken Ingredients Today
Cooking restaurant-quality Butter Chicken in Spain is simple with the right masala, kasuri methi and ghee in your kitchen. Pick up chicken and cream locally, order the specialist ingredients from our spices and masala range, and enjoy a creamy, aromatic curry at home this week, with 24 to 48 hour delivery anywhere in mainland Spain.
