Homemade Butter Chicken Recipe delivers tender yogurt-marinated chicken in a velvety tomato-butter sauce with warm spice and gentle heat. It suits weeknight cooks and curry lovers who want big flavor in about 45 minutes, plus optional marinating time. I first learned this in a tiny Queens kitchen, and my stovetop still carries happy turmeric freckles.
Why Choose This Homemade Butter Chicken Recipe
This Homemade Butter Chicken Recipe builds restaurant-style flavor with pantry spices, a quick yogurt marinade, and a silky tomato-cream sauce. I balance heat with Kashmiri chili for color and gentle warmth, then finish with kasuri methi for that classic murgh makhani fragrance. The method stays simple, the ingredients stay accessible, and leftovers taste even better the next day.
Sauce turned silky, chicken stayed juicy, and dinner disappeared in minutes ★★★★★
Ingredients You Need
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Chicken and marinade
- 1.5 pounds boneless skinless chicken thighs, cut into 1-inch pieces (breasts work, but thighs stay juicier)
- 3/4 cup whole-milk yogurt or Greek yogurt (thins with 1 tablespoon water if very thick)
- 1 tablespoon lemon juice
- 4 cloves garlic, grated (or 2 teaspoons jarred garlic)
- 1 tablespoon grated fresh ginger (or 2 teaspoons jarred ginger or ginger-garlic paste)
- 2 teaspoons garam masala (MDH, Everest, or Frontier work well)
- 1.5 teaspoons Kashmiri chili powder for color and mild heat (sub 1 teaspoon sweet paprika + 1/4 teaspoon cayenne)
- 1/2 teaspoon ground turmeric
- 1 teaspoon kosher salt
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Sauce
- 3 tablespoons ghee or unsalted butter (ghee gives deeper flavor)
- 1 tablespoon neutral oil
- 1 medium yellow onion, finely chopped
- 1.5 cups tomato puree or passata (Mutti passata or canned tomato sauce)
- 1 tablespoon tomato paste
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 to 2 teaspoons sugar or honey to balance acidity
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 cup heavy cream (or half-and-half for lighter sauce)
- 1/2 to 3/4 cup water or low-sodium chicken broth to thin as needed
- 1 to 2 teaspoons kasuri methi, crushed between your fingers (dried fenugreek leaves; optional but classic)
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Finishing and garnish
- 2 tablespoons unsalted butter
- Fresh cilantro, chopped
- Lime wedges
- Optional heat: sliced green chiles or a pinch of cayenne
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Pantry shortcuts and swaps
- Use jarred ginger-garlic paste to save time.
- Use pre-trimmed chicken to skip prep.
- Coconut cream stands in for dairy if you avoid milk.
- If you cannot find kasuri methi, add a tiny pinch of ground fenugreek or skip it.
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Equipment
- Large skillet or Dutch oven
- Mixing bowl
- Tongs or spatula
- Immersion blender or regular blender for ultra-smooth sauce (optional)
- Instant-read thermometer
How to Make Homemade Butter Chicken Recipe
Marinate the chicken – 15 to 60 minutes
- Whisk yogurt, lemon juice, garlic, ginger, garam masala, Kashmiri chili, turmeric, and salt in a bowl.
- Add chicken and coat every piece. Cover and chill 15 to 60 minutes. You can marinate overnight for deeper flavor.
Sear the chicken – 8 to 10 minutes
- Heat 1 tablespoon ghee and 1 tablespoon oil in a large skillet over medium-high heat.
- Shake excess marinade off and brown chicken in two batches, 2 to 3 minutes per side. Get color, not full doneness. Move browned chicken to a plate and keep the fond.
Build the sauce – 10 minutes
- Lower heat to medium and add remaining ghee. Add onion and cook until soft and light golden, 5 to 7 minutes.
- Stir in garlic and ginger and cook 30 seconds. Add coriander, cumin, and garam masala and toast 30 seconds until fragrant.
- Stir in tomato puree and tomato paste. Add sugar and salt. Simmer 3 to 4 minutes to mellow the tomatoes.
Simmer and finish – 10 minutes
- Return chicken and any juices to the pan. Add 1/2 cup water to reach a saucy consistency.
- Simmer, stirring, until chicken hits 160 to 165 F and feels springy, about 6 to 8 minutes.
- Reduce heat to low. Stir in cream and 2 tablespoons butter until glossy. Crush kasuri methi between your fingers and stir it in. Taste and adjust salt and sweetness. Thin with a splash of water if the sauce feels too thick.
Rest and garnish – 5 minutes
- Turn off heat and let the butter chicken rest 5 minutes so the sauce settles.
- Garnish with cilantro and a squeeze of lime. Add sliced green chiles if you want extra heat.
Tips & Common Mistakes
- Brown in batches so the chicken sears; crowding steams it.
- Keep heat moderate after adding spices so they bloom and do not scorch.
- Do not boil after you add cream; gentle heat keeps the sauce smooth.
- Crush kasuri methi between your fingers to release aroma.
- Use thighs for juicier results; use breasts only if you watch the temperature closely.
- Balance the sauce: a pinch of sugar softens sharp tomatoes; a squeeze of lime brightens rich butter and cream.
- Want a silkier finish? Blend the sauce before you add the cream and chicken.
- Salt the marinade and the sauce; layering seasoning makes the dish pop.
- If time runs short, marinate 15 minutes at room temp while you chop onions.
- Aim for 1-inch pieces so the chicken cooks evenly.
Variations I've Tried
- Dairy-free version: use coconut cream and oil, and skip the finishing butter.
- Cashew-rich version: blend 1/4 cup soaked cashews with the tomato sauce for extra body.
- Grill-kissed: grill marinated chicken pieces on skewers, then simmer them in the sauce for a smoky note.
- Pressure cooker: sauté aromatics and spices on Sauté, add sauce base and chicken, pressure cook 5 minutes, quick release, stir in cream and butter, then simmer a few minutes to thicken.
- Paneer or tofu: swap chicken with paneer cubes or firm tofu; brown gently, then simmer in the sauce.
- Weeknight hack: toss shredded rotisserie chicken in the finished sauce and simmer 3 to 5 minutes.
How to Serve
Spoon butter chicken over fluffy basmati rice and swipe up every drop with warm naan or roti. Add cool cucumber raita and quick pickled red onions to balance the rich, creamy sauce. Scatter cilantro, add lime, and pass extra Kashmiri chili at the table. A crisp lager, off-dry riesling, or mango lassi pairs nicely.
Make-Ahead and Storage
- Make-ahead: marinate chicken up to 24 hours. You can also cook the sauce base a day early and reheat it before adding cream and chicken.
- Fridge: store leftovers in an airtight container for up to 4 days. Cool quickly before chilling.
- Freezer: freeze in portions for up to 3 months. Leave a little headspace in containers for expansion.
- Reheat: warm gently on the stovetop over low heat with a splash of water or cream. You can also microwave in short bursts, stirring between rounds. Thaw frozen portions overnight in the fridge for the best texture.
Homemade Butter Chicken Recipe
Homemade Butter Chicken delivers tender yogurt-marinated chicken in a velvety tomato-butter sauce with warm spices and gentle heat, ready in about 45 minutes plus optional marinating time.
Ingredients
Instructions
- In a mixing bowl, whisk together the yogurt, lemon juice, garlic, ginger, garam masala, Kashmiri chili powder, turmeric, and salt until smooth.
- Add the chicken pieces and toss to coat every piece in the marinade.
- Cover and refrigerate for 15 to 60 minutes, or up to overnight for deeper flavor.
- Heat 1 tablespoon of ghee and the neutral oil in a large skillet over medium-high heat.
- Shake excess marinade off the chicken and add it to the pan in two batches, searing 2 to 3 minutes per side until browned but not fully cooked through.
- Transfer browned chicken to a plate and leave any browned bits (fond) in the pan.
- Reduce heat to medium and add the remaining ghee to the skillet.
- Add the chopped onion and cook, stirring, until soft and light golden, 5 to 7 minutes.
- Stir in garlic and ginger and cook for 30 seconds until fragrant.
- Add ground coriander, ground cumin, and garam masala and toast for about 30 seconds, stirring constantly so the spices do not scorch.
- Stir in the tomato puree and tomato paste, then add the sugar or honey and salt. Simmer for 3 to 4 minutes to mellow the tomatoes.
- Return the seared chicken and any collected juices to the pan.
- Add about 1/2 cup water or broth to reach a saucy consistency and stir to combine.
- Simmer, stirring occasionally, until the chicken is cooked through and reaches 160 to 165°F, about 6 to 8 minutes.
- Lower the heat to low, then stir in the heavy cream and 2 tablespoons butter until the sauce is glossy and smooth.
- Crush kasuri methi between your fingers and stir it into the sauce. Taste and adjust salt and sweetness as needed, thinning with a splash of water if the sauce is too thick.
- Turn off the heat and let the butter chicken rest for about 5 minutes so the sauce can settle and thicken slightly.
- Garnish with chopped fresh cilantro and a squeeze of lime juice. Add sliced green chiles or a pinch of cayenne if you like extra heat.
- Serve hot with basmati rice, naan, or roti.
Notes
Nutrition Information
Approximate per serving (1/4 of recipe): 420–460 calories; fat 29–33 g; saturated fat 15–18 g; carbohydrates 13–16 g; fiber 2–3 g; sugars 6–8 g; protein 28–32 g; sodium 650–750 mg. Values will vary based on exact ingredients, brands, and portion size.
Approximate per serving (1/4 of recipe): 420–460 calories; fat 29–33 g; saturated fat 15–18 g; carbohydrates 13–16 g; fiber 2–3 g; sugars 6–8 g; protein 28–32 g; sodium 650–750 mg. Values will vary based on exact ingredients, brands, and portion size.