Homemade Butter Chicken Recipe

Homemade Butter Chicken Recipe delivers creamy tomato-butter richness, tender spiced chicken, and a mellow chili glow in every bite. It fits busy weeknights or cozy weekends, and the whole meal takes about 45 to 60 minutes depending on your marinade window. I cracked this balance after a late-night craving and a spice cabinet avalanche that I now call research.

Why Choose This Homemade Butter Chicken Recipe

This Homemade Butter Chicken Recipe uses a two-stage marinade and a quick blended sauce for restaurant-level flavor at home. You get balanced heat, gentle sweetness, and a silky finish without fuss. I also lean on pantry shortcuts like passata and Kashmiri chili so the color pops and the flavor stays friendly.

I wrote this to help weeknight cooks win big, but it also shines for guests. You can marinate early, then finish the sauce in under 30 minutes while rice steams.

Creamy, balanced, and better than takeout; my family asked for seconds before I sat down. ★★★★★

Ingredients You Need

• Chicken and marinade

  • 1.5 pounds boneless skinless chicken thighs, cut into 1.5-inch pieces
  • 1/2 cup plain whole-milk yogurt (Greek works; use unsweetened coconut yogurt for dairy-free)
  • 2 tablespoons fresh lemon juice
  • 6 cloves garlic, grated
  • 2 tablespoons grated fresh ginger
  • 2 teaspoons Kashmiri chili powder (Rani or Diaspora recommended; sub 1.5 teaspoons paprika + 1/4 teaspoon cayenne)
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1.5 teaspoons kosher salt
  • 2 tablespoons neutral oil

• Sauce

  • 3 tablespoons ghee or unsalted butter, plus 1 tablespoon to finish
  • 1 large yellow onion, finely chopped
  • 15 ounces tomato passata or canned tomato sauce (Muir Glen works well; crushed tomatoes blended also work)
  • 1 tablespoon tomato paste
  • 1/4 cup raw cashews, soaked 15 minutes in hot water (skip and add 2 more tablespoons cream if you prefer)
  • 1/2 to 3/4 cup heavy cream (use full-fat coconut milk for dairy-free)
  • 1 teaspoon ground coriander
  • 1 small cinnamon stick or 1/4 teaspoon ground cinnamon
  • 1 bay leaf
  • 3 green cardamom pods, lightly crushed, or 1/4 teaspoon ground cardamom
  • 1 to 2 teaspoons sugar or honey to balance acidity
  • 1 to 1.25 cups water or low-sodium chicken stock
  • 1.25 teaspoons kosher salt, plus more to taste
  • 1 to 1.5 teaspoons kasuri methi, crushed between fingers
  • Black pepper to taste

• Garnish

  • Chopped cilantro
  • Extra cream for a swirl

• Equipment

  • Large skillet or Dutch oven
  • Sheet pan with rack or cast iron skillet for charring
  • Blender
  • Tongs, spatula, and an instant-read thermometer
  • Small bowl for soaking cashews

How to Make Homemade Butter Chicken Recipe

Marinate the chicken (15 minutes to overnight)

• Whisk yogurt, lemon juice, garlic, ginger, Kashmiri chili, garam masala, cumin, salt, and oil in a bowl.
• Add chicken and coat every piece.
• Cover and chill at least 15 minutes, or up to 24 hours for deeper flavor.

Char or sear the chicken (8 to 12 minutes)

• Skillet method: Heat 1 tablespoon oil in a hot skillet. Sear chicken in 2 batches until lightly charred and 165 F inside, about 3 to 4 minutes per side. Move to a plate and keep juices.
• Broiler method: Set a rack 6 inches from the heat. Spread chicken on a rack over a sheet pan and broil 8 to 10 minutes, flipping once, until edges char and centers hit 165 F.

Build the sauce base (10 minutes)

• Melt 3 tablespoons ghee in a skillet or Dutch oven over medium heat. Add onion and cook until golden and sweet, 6 to 8 minutes.
• Stir in ginger and garlic for 1 minute.
• Add coriander, cinnamon, bay leaf, and cardamom. Stir 30 seconds until toasty.

Add tomatoes and simmer (10 minutes)

• Pour in passata, tomato paste, soaked cashews, 1 cup water or stock, sugar, and salt.
• Simmer 8 to 10 minutes until the sauce thickens and the raw tomato edge softens.
• Fish out the bay leaf and cinnamon stick. Blend the sauce until silky smooth, then return it to the pot.

Finish and balance (8 to 10 minutes)

• Add the cooked chicken and any juices to the sauce. Simmer 6 to 8 minutes on medium-low until the chicken tastes saucy and the texture coats a spoon.
• Stir in cream and 1 tablespoon butter. Crush kasuri methi between your fingers into the pot and stir.
• Taste and adjust salt, chili heat, and sweetness. Rest 5 minutes, then garnish with cilantro and a light cream swirl.

Tips & Common Mistakes

• Use thighs for juicy results; breasts can dry fast.
• Marinate at least 30 minutes to build flavor.
• Do not overcrowd the pan or the chicken will steam.
• Aim for 165 F inside the chicken for perfect doneness.
• Toast spices briefly to wake them up, but do not burn them.
• Balance acidity with a pinch of sugar or honey if tomatoes taste sharp.
• Blend the sauce until very smooth; strain for extra-smooth texture.
• Stir in kasuri methi at the end to keep its aroma bright.
• Reduce the sauce until it coats a spoon; thin with hot water if it tightens too much.
• Go easy on cayenne; Kashmiri chili gives color with softer heat.
• Salt in layers: marinade, sauce base, then final seasoning.

Variations I've Tried

• Grill-night version: Char marinated chicken on a hot grill for smoky edges, then drop it into the sauce.
• Cashew-forward: Skip cream and use a heaping 1/3 cup cashews for body, then finish with just 2 tablespoons cream.
• Dairy-free: Use coconut yogurt, coconut oil or vegan butter, and full-fat coconut milk.
• Paneer or tofu swap: Marinate cubes gently, pan-sear, then simmer in the sauce.
• Spicy: Add minced green chiles to the onion step and bump chili powder slightly.
• Pressure cooker shortcut: Sauté aromatics on sauté mode, add tomatoes and spices, nestle in chicken, cook 4 minutes at high with quick release, then blend, stir in cream and kasuri methi.

How to Serve

Spoon butter chicken over fluffy basmati rice or jeera rice and add warm naan on the side. I like a crisp kachumber salad and cool cucumber raita to balance the richness. Pickled red onions and a squeeze of lime cut through the cream in the best way. A mango lassi or a light lager pairs nicely with the spices.

Make-Ahead and Storage

Marinate chicken up to 24 hours in the fridge, or freeze marinated portions for a month and thaw overnight before cooking. Store cooked butter chicken in airtight containers in the fridge for 3 to 4 days or freeze for 2 to 3 months. Reheat gently on the stovetop over medium-low with a splash of water or cream, stirring until smooth and hot. I label containers with the date, and I keep extra kasuri methi on hand to refresh aroma during reheating.

Ally Sanders

Homemade Butter Chicken Recipe

Homemade Butter Chicken is a rich, creamy, mildly spiced Indian-style chicken curry simmered in a buttery tomato sauce.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Lunch

Cuisine: American

Ingredients

  

• 1 1/2 pounds boneless skinless chicken thighs, cut into bite-size pieces
• 1/2 cup plain yogurt
• 1 tablespoon lemon juice
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon Kashmiri chili powder or mild chili powder
• 1 teaspoon salt
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated

• 3 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons paprika or Kashmiri chili powder
• 1 teaspoon garam masala
• 1 can crushed tomatoes (14–15 ounces)
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 1 teaspoon sugar
• Salt, to taste
• 2 tablespoons fresh cilantro, chopped (for garnish)

Instructions

 

1. In a large bowl, combine yogurt, lemon juice, garam masala, cumin, coriander, chili powder, salt, garlic, and ginger.
2. Add the chicken pieces and toss to coat evenly. Cover and refrigerate for at least 1 hour, or up to overnight for best flavor.

1. Heat a large skillet over medium-high heat and lightly oil it if needed.
2. Add the marinated chicken pieces in a single layer and cook until browned on the outside and just cooked through, about 6–8 minutes. Work in batches if necessary. Transfer the cooked chicken to a plate and set aside.

1. In the same skillet, melt 3 tablespoons of butter over medium heat.
2. Add the chopped onion and cook until soft and lightly golden, about 5–7 minutes.
3. Stir in the garlic and ginger and cook for 1 minute until fragrant.
4. Add cumin, coriander, paprika or Kashmiri chili, and garam masala. Stir and toast the spices for 30–60 seconds.
5. Pour in the crushed tomatoes, stir well, and bring to a gentle simmer. Cook for 8–10 minutes, stirring occasionally.
6. Reduce the heat to low and stir in the heavy cream and remaining 2 tablespoons butter. Add sugar if using and season with salt to taste.
7. Return the cooked chicken and any accumulated juices to the pan. Simmer gently for 5–10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

1. Garnish with chopped fresh cilantro if desired.
2. Serve hot with basmati rice, naan, or roti.

Notes

Nutrition Information
Approximate per serving (1/4 of recipe): 520 calories; fat 37 g; saturated fat 19 g; carbohydrates 14 g; fiber 3 g; sugars 7 g; protein 32 g; sodium 720 mg. Values will vary based on specific ingredients, brands, and portion sizes.