Homemade Butter Chicken Recipe

Homemade Butter Chicken Recipe tastes rich, buttery, and gently spiced, with a silky tomato-cream sauce that clings to juicy chicken. It suits new cooks and flavor chasers who want restaurant-level butter chicken in about 45 minutes, including a quick marinade. I first cooked this on a tiny apartment stove while my smoke alarm cheered me on.

Why You Should Try This Homemade Butter Chicken Recipe

This homemade butter chicken nails that restaurant-style balance of savory spice and velvety tomato cream. You get tender chicken, a sauce that begs for naan, and a method that fits a weeknight without cutting corners on flavor.

Ingredients You’ll Need

• Chicken
  • 1.5 pounds boneless, skinless chicken thighs, cut into 1 inch pieces
• Marinade
  • 1 cup plain whole-milk yogurt or thinned Greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon grated fresh ginger or 2 teaspoons ginger-garlic paste (jarred works great)
  • 3 garlic cloves, minced
  • 2 teaspoons garam masala (MDH or Everest both work)
  • 1 teaspoon Kashmiri chili powder or 0.5 teaspoon cayenne plus 1 teaspoon sweet paprika
  • 0.5 teaspoon turmeric
  • 1 teaspoon kosher salt
• Sauce
  • 3 tablespoons unsalted butter or ghee
  • 1 tablespoon neutral oil
  • 1 large onion, finely chopped
  • 1 tablespoon grated ginger
  • 3 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon garam masala
  • 1.5 cups tomato puree or passata (Mutti or Pomi give great flavor)
  • 1 tablespoon tomato paste
  • 1 teaspoon sugar or honey
  • 1 cup heavy cream or 1 cup coconut cream for dairy-free
  • 1 teaspoon crushed kasoori methi leaves
  • 0.5 to 1 teaspoon kosher salt, to taste
  • Black pepper, to taste
  • 1 tablespoon butter, to finish
• Garnish
  • Chopped cilantro, lime or lemon wedges, a drizzle of cream

Pantry shortcuts and swaps:

• Use jarred ginger-garlic paste to speed things up.
• Use canned tomato puree or passata for consistent sweetness and body.
• Swap thighs with chicken breast and shorten simmer time by a few minutes.
• Use coconut cream and oil instead of dairy for a rich, dairy-free version.

Equipment:

• Large skillet or Dutch oven, mixing bowl, tongs, measuring spoons and cups, sheet pan with rack for broiling option
• Immersion blender or regular blender for a silky sauce

How to Make Homemade Butter Chicken Recipe

Step 1: Marinate the chicken

• Whisk yogurt, lemon juice, ginger, garlic, garam masala, chili powder, turmeric, and salt in a bowl.
• Add chicken and coat every piece thoroughly.
• Cover and chill 20 to 30 minutes while you prep the sauce ingredients, or refrigerate up to 24 hours for deeper flavor.

Step 2: Sear or broil the chicken

• Heat a large skillet over medium-high and add oil. Sear chicken in two batches for 2 to 3 minutes per side until lightly charred. Keep the center slightly underdone because it will finish in the sauce.
• Or use the broiler: place chicken on a rack set over a sheet pan, set the rack 6 inches from the heat, and broil 5 to 6 minutes per side.

Step 3: Build and blend the sauce

• Lower the heat to medium. Add butter to the same pan and sauté onion until soft and golden, about 6 to 8 minutes.
• Stir in ginger, garlic, cumin, coriander, and garam masala. Cook 30 seconds to bloom the spices.
• Pour in tomato puree and tomato paste. Simmer 8 to 10 minutes until the sauce darkens and thickens slightly.
• Blend the sauce until silky with an immersion blender. Stir in cream, sugar, salt, black pepper, and crushed kasoori methi. Keep the heat low so the cream stays smooth.

Step 4: Finish the curry

• Add the seared chicken and any juices to the skillet. Simmer gently for 8 to 10 minutes until the chicken turns tender and reaches 165 degrees Fahrenheit.
• Stir in the final tablespoon of butter. Taste and adjust salt, a squeeze of lemon for brightness, or more chili for heat.

Step 5: Serve

• Let the curry rest 3 to 5 minutes so the sauce settles into a perfect coat.
• Spoon over hot basmati rice or swipe with warm naan. Shower with cilantro and add a light cream drizzle if you feel fancy.

Tips & Tricks

• Use thighs for the best chance at juicy, tender bites.
• Short on time? Marinate 15 minutes and add 0.5 teaspoon extra garam masala to the sauce.
• Crush kasoori methi between your fingers before adding it for maximum aroma.
• Want mild heat? Use Kashmiri chili or paprika. Want fire? Add cayenne in small pinches.
• Keep the heat low after adding cream to avoid splitting.
• Broil the chicken for quick char when you cannot grill.
• Double the sauce and freeze half for lightning-fast future dinners.
• Stir a tablespoon of cashew butter into the sauce for extra body if you skip dairy.

What to Serve with Butter Chicken

Spoon the butter chicken over fluffy basmati or jeera rice and warm naan for ideal scooping. Add cooling cucumber raita and a simple kachumber salad for crunch and freshness. Pickled red onions or mango chutney add a sweet-tangy pop that loves rich sauces. A chilled mango lassi, a crisp lager, or an off-dry riesling also pairs beautifully.

Make-Ahead and Storage

• Marinate the chicken up to 24 hours in the fridge.
• Cook the sauce base up to 3 days ahead and store it in an airtight container.
• Refrigerate leftovers for 4 days, or freeze them for 3 months in portioned containers.
• Reheat gently on the stove over low heat with a splash of water or cream, stirring often. Use medium power in the microwave in 60 second bursts and stir between rounds. Avoid a hard boil so the sauce stays velvety.

Ally Sanders

Homemade Butter Chicken

Homemade Butter Chicken is a rich, creamy, tomato-based chicken curry with warm spices and butter, perfect served with rice or naan for a comforting main course.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Lunch

Cuisine: American

Ingredients

  

• 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons ground cumin
• 2 teaspoons garam masala
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 1 teaspoon salt

• 3 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 1/2 teaspoons garam masala
• 1/2 teaspoon ground cinnamon
• 1 can crushed tomatoes (14–15 ounces)
• 1 cup heavy cream
• 1/2 cup water
• 1 teaspoon sugar
• 1 teaspoon salt, or to taste
• 2 tablespoons fresh cilantro, chopped

Instructions

 

1. In a large bowl, combine the yogurt, lemon juice, minced garlic, grated ginger, cumin, garam masala, coriander, paprika, turmeric, and salt.
2. Add the chicken pieces and toss until they are evenly coated in the marinade.
3. Cover and refrigerate for at least 1 hour, or up to overnight for deeper flavor.

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

1. In the same pan, reduce the heat to medium and add the butter.
2. Once melted, add the chopped onion and cook for 5–7 minutes, stirring often, until softened and lightly golden.
3. Stir in the minced garlic and grated ginger and cook for 1–2 minutes until fragrant.
4. Add the cumin, paprika, garam masala, and cinnamon. Cook the spices for 1 minute, stirring constantly, to toast them.
5. Pour in the crushed tomatoes and stir well, scraping up any browned bits from the pan.
6. Simmer for 8–10 minutes, stirring occasionally, until the sauce thickens and the raw tomato flavor cooks off.
7. Stir in the heavy cream and water if you prefer a thinner sauce. Add the sugar if desired and season with salt to taste.

1. Return the cooked chicken and any accumulated juices to the pan, stirring to coat the pieces in the sauce.
2. Simmer gently for another 5–10 minutes over low heat until the chicken is very tender and the flavors meld.
3. Sprinkle with chopped fresh cilantro if using.
4. Serve hot with steamed basmati rice or warm naan.

Notes

Nutrition Information
Approximate per serving (1 of 4): 520 calories; fat 34 g; saturated fat 17 g; carbohydrates 15 g; fiber 3 g; sugars 7 g; protein 38 g; sodium 780 mg. Values will vary based on specific ingredients, brands, and portion sizes.