Homemade Butter Chicken Recipe
Homemade Butter Chicken is pure comfort in a bowl, bringing together juicy pieces of marinated chicken, a velvety tomato-cream sauce, and a symphony of warming spices. The magic of this beloved Indian classic comes from layering flavors, letting the spices sing, and finishing everything with a lush, buttery richness that’s absolutely irresistible. Whether you’re new to Indian cooking or already obsessed, this recipe captures the essence of restaurant-style butter chicken while letting you control the heat, creaminess, and freshness right in your own kitchen.
Ingredients You’ll Need
The beautiful thing about Homemade Butter Chicken is how straightforward the ingredients are, each one playing a vital role. These pantry staples and fresh additions blend to create a deeply flavorful dish with a creamy, luxurious finish and that signature golden hue.
- Chicken Thighs: Thighs stay tender and juicy, standing up well to the bold flavors and creamy sauce.
- Greek Yogurt: Acts as a marinade base, tenderizing the chicken while adding a wonderful tang.
- Lemon Juice: Freshly squeezed for brightness and to help the yogurt tenderize the meat.
- Ground Cumin: Earthy, nutty, and slightly peppery, cumin is key for deep flavor.
- Garam Masala: The backbone of Homemade Butter Chicken’s spice blend, fragrant and warming.
- Ground Coriander: Adds warm citrus undertones that brighten the sauce.
- Turmeric: Gives a gorgeous golden color and gentle earthiness.
- Chili Powder: For gentle heat; adjust up or down to suit your spice preference.
- Salt: Essential to bring out every bit of flavor.
- Unsalted Butter: Three tablespoons make the sauce rich and give that unmistakable buttery taste.
- Vegetable Oil: Combines with butter to gently sear the chicken and prevent burning.
- Onion: Finely chopped onion melts into the sauce, bringing sweetness and savoriness.
- Garlic: Adds aromatic depth that balances out the tomato and spices.
- Fresh Ginger: Grated ginger offers a zesty, lively note that’s essential in Indian recipes.
- Tomato Sauce: The base for that luscious red curry, bringing tang and body.
- Heavy Cream: This transforms the sauce into something silky and luxurious.
- Tomato Paste: Intensifies the tomato flavor and helps thicken the sauce.
- Paprika: For color and gentle warmth without extra heat.
- Sugar: Just enough to balance the tomatoes’ acidity.
- Fresh Cilantro: A final flourish for both freshness and color.
- Basmati Rice or Naan: Essential for soaking up every drop of that glorious sauce!
How to Make Homemade Butter Chicken
Step 1: Marinate the Chicken
Start things off by combining Greek yogurt, lemon juice, cumin, garam masala, coriander, turmeric, chili powder, and salt in a large bowl. Add your chicken thighs and toss until every piece is well-coated. The longer you can let this marinate, the more flavorful and tender your chicken will be—a minimum of one hour works, but overnight is a total game changer!
Step 2: Sear the Chicken
Heat a mix of butter and oil in a big skillet or Dutch oven over medium-high heat. When it’s nice and hot, add the marinated chicken pieces, letting them sizzle and take on some golden color for about 5 to 6 minutes. Don’t worry about fully cooking them here; you just want a tasty crust before setting them aside.
Step 3: Build the Sauce
Melt the remaining butter in the same pan, then add your chopped onion, garlic, and ginger. Sauté until the onion softens and becomes fragrant, about five minutes. Stir in the tomato sauce, tomato paste, paprika, and a pinch of sugar. Simmer for ten minutes, allowing all those flavors to come together into a rich, aromatic base.
Step 4: Creamy Finish
Lower the heat and pour in the heavy cream, stirring until the sauce turns silky and smooth. This is where Homemade Butter Chicken gets that irresistibly creamy texture! Give it a taste and adjust the seasoning if you like.
Step 5: Bring It All Together
Nestle the seared chicken (and all the juices) back into the sauce. Let everything simmer for 15 to 20 minutes, uncovered, until the chicken is totally tender and the sauce is luscious and thick. Finish with a big scatter of fresh cilantro. Serve hot, ladled over fluffy basmati rice or scooped up with soft naan bread.
How to Serve Homemade Butter Chicken
Garnishes
A final flourish of freshly chopped cilantro on top gives Homemade Butter Chicken a burst of color and a refreshing lift. For extra indulgence, try a swirl of cream or a few dollops of plain yogurt just before serving. Even a sprinkle of toasted cashews or sliced almonds can add lovely crunch and nutty richness.
Side Dishes
This curry absolutely shines alongside fluffy basmati rice, which soaks up all the flavorful sauce. Warm, pillowy naan is another classic pairing—perfect for scooping and savoring every last drop. If you want to round out the meal, serve with a crisp cucumber salad or lightly charred roasted veggies for balance.
Creative Ways to Present
Impress your guests or your family by serving Homemade Butter Chicken family-style in a big, colorful bowl surrounded by plenty of rice or naan. For gatherings, offer small bowls of pickled onions, herbed yogurt, or fresh lemon wedges for a custom, interactive touch. You can even spoon the curry into individual serving dishes, topped with microgreens or thinly sliced red chili for an eye-catching finish.
Make Ahead and Storage
Storing Leftovers
Homemade Butter Chicken often tastes even better the next day as the flavors continue to meld. Store any leftovers in an airtight container in the refrigerator for up to four days. The sauce may thicken in the fridge, but that just makes it even more luscious when reheated!
Freezing
This dish freezes beautifully. Allow the curry to cool completely, then portion it into freezer-safe containers. Homemade Butter Chicken keeps well in the freezer for up to three months. For best results, thaw overnight in the refrigerator before reheating.
Reheating
Gently reheat portions on the stovetop over low heat, adding a splash of cream or water to loosen the sauce if needed. Alternatively, microwave in short bursts, stirring between each, until warmed through. The flavors will be just as delicious as when fresh!
FAQs
Can I use chicken breast instead of thighs?
Definitely! Chicken breast will work, though it’s slightly leaner and might not be quite as juicy. Just be careful not to overcook during the simmering stage, so the meat stays tender.
What makes Homemade Butter Chicken different from chicken tikka masala?
While both dishes use similar spices and ingredients, butter chicken is richer, creamier, and uses more butter and cream, giving it a velvety sauce with a buttery finish. Chicken tikka masala often has a sharper, spicier tomato-based sauce and is less creamy overall.
How can I make this recipe dairy-free?
Switch out the yogurt in the marinade for plain coconut yogurt, use coconut oil instead of butter, and replace the cream with canned coconut milk. It will have a slight coconut undertone but will still be deliciously rich.
Is Homemade Butter Chicken very spicy?
Homemade Butter Chicken is designed to have a mild to gently warming spice level. You can always dial up the chili powder for more heat or use less if you prefer a milder curry that’s family-friendly.
What’s the best way to reheat rice or naan to serve with leftovers?
Rice can be sprinkled with a little water and gently microwaved until fluffy. Naan reheats beautifully in a dry skillet over medium heat for a minute or two per side, or in a toaster oven until warm and soft.
Final Thoughts
Trust me, you’re going to fall hard for this Homemade Butter Chicken—it’s a dish that never fails to win hearts and warm bellies. Give it a try, play with the spices to make it your own, and don’t forget to revel in the cozy, homemade flavor. You’ll be surprised how easy it is to put this restaurant favorite on your table!
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Homemade Butter Chicken Recipe
- Total Time: 55 minutes plus marinating
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich and creamy flavors of this homemade butter chicken. Tender marinated chicken cooked in a luscious tomato cream sauce, this dish is a classic favorite in Indian cuisine.
Ingredients
Marinated Chicken:
- 1 1/2 pounds boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons garam masala
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 1 teaspoon salt
Sauce:
- 3 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 1 large onion (finely chopped)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 can (15 ounces) tomato sauce
- 1 cup heavy cream
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon sugar
Garnish and Serving:
- 1/4 cup fresh cilantro (chopped)
- cooked basmati rice or naan for serving
Instructions
- Marinate the Chicken: Combine yogurt, lemon juice, cumin, garam masala, coriander, turmeric, chili powder, and salt. Add chicken and marinate.
- Cook the Chicken: Sear marinated chicken until lightly browned. Set aside.
- Prepare the Sauce: Sauté onion, garlic, and ginger. Add tomato sauce, tomato paste, paprika, and sugar. Simmer, then add cream.
- Finish Cooking: Return chicken to the sauce and simmer until cooked through. Garnish with cilantro.
Notes
- For a lighter version, replace heavy cream with half-and-half or coconut milk.
- Adjust chili powder to taste for more or less heat.
- Butter chicken tastes even better the next day as the flavors deepen.
- Prep Time: 20 minutes plus marinating
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup with sauce
- Calories: 430
- Sugar: 6g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 145mg
