Why You’ll Love This Recipe
Homemade butter chicken is the ultimate comfort dish, combining tender pieces of chicken simmered in a luscious, spiced tomato and cream sauce. It’s a restaurant-style classic you can easily prepare in your own kitchen with simple ingredients. What makes this recipe so irresistible is its balance of flavors—warm spices, buttery richness, and a hint of sweetness that pairs perfectly with rice or naan. Unlike takeout versions, you can adjust the spice level to your liking, making it as mild or as bold as you prefer. I tried this recipe with a splash of coconut cream instead of heavy cream once, and it added a lovely twist without losing the richness. Whether you’re planning a weeknight dinner or cooking for guests, butter chicken is a dish that feels indulgent yet approachable. Once you try making it from scratch, you’ll want to skip takeout and enjoy this classic at home more often.
Homemade Butter Chicken – Rich, Creamy, and Flavorful
- Total Time: 50 minutes (excluding marinating)
- Yield: 6 servings
- Diet: Halal
Description
A rich and creamy Indian dish made with tender chicken simmered in a spiced tomato-based sauce with butter and cream. Perfect with naan or rice.
Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 2 tsp garam masala
- 2 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp chili powder
- 1 tsp ground coriander
- Salt, to taste
- 3 tbsp butter
- 1 tbsp vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 1/2 cups tomato puree
- 1 cup heavy cream
- 1/2 cup water or chicken broth
- 2 tbsp fresh cilantro, chopped (for garnish)
Instructions
- In a bowl, combine yogurt, lemon juice, garam masala, cumin, turmeric, chili powder, coriander, and salt. Add chicken pieces and marinate for at least 1 hour (or overnight for best flavor).
- Heat 1 tbsp butter and oil in a large skillet over medium heat. Add marinated chicken and cook until browned but not fully cooked through. Remove and set aside.
- In the same skillet, melt remaining butter. Add onion, garlic, and ginger. Cook until golden and fragrant.
- Stir in tomato puree and simmer for 5 minutes. Add cream and water (or broth) and stir until smooth.
- Return chicken to the pan and simmer on low heat for 20 minutes, until chicken is fully cooked and sauce thickens.
- Garnish with cilantro and serve hot with naan or rice.
Notes
- Adjust chili powder to your spice preference.
- For extra richness, stir in 1 tbsp cashew paste or almond paste to the sauce.
- This dish tastes even better the next day as flavors deepen.
- Pairs well with garlic naan or steamed basmati rice.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken thighs or breasts
Tender and juicy chicken pieces are the star of this dish. Thighs add extra richness, while breasts keep it lighter.
Yogurt
Used in the marinade, yogurt tenderizes the chicken and helps the spices cling.
Garlic and ginger
Freshly minced, they provide the base flavor for both the marinade and sauce.
Tomato puree
The foundation of the sauce, giving it body and a slightly tangy flavor.
Butter
Adds richness and depth, creating the signature silky texture of the dish.
Heavy cream
Balances the spices and makes the sauce luxuriously creamy.
Onion
Finely chopped onion adds sweetness and depth when sautéed with spices.
Spices
A blend of garam masala, cumin, coriander, turmeric, chili powder, and paprika builds layers of flavor.
Salt and pepper
Essential seasonings to enhance the dish.
Cilantro
Fresh cilantro leaves brighten the dish and add a fresh finishing touch.
Directions
Start by marinating the chicken. In a bowl, combine yogurt, garlic, ginger, garam masala, cumin, turmeric, chili powder, salt, and pepper. Add the chicken pieces, coat well, and let marinate for at least 1 hour, or overnight for maximum flavor.
In a large skillet or Dutch oven, melt butter over medium heat. Sauté onions until golden, then add garlic and ginger. Stir in tomato puree and cook until thickened. Add spices—garam masala, coriander, paprika—and cook for a minute to release their aromas.
Add the marinated chicken to the pan, cooking until lightly browned. Stir in heavy cream and simmer gently until the chicken is cooked through and the sauce is rich and creamy. Adjust seasoning to taste.
Serve hot, garnished with fresh cilantro, alongside steamed rice or warm naan.
Servings and timing
This recipe makes 4 servings. Preparation time is about 15 minutes, plus 1 hour for marinating. Cooking time takes around 30 minutes.
Storage/reheating
Store butter chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of cream or water if the sauce thickens too much. It can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
Variations and Customizations
Coconut butter chicken
Swap heavy cream for coconut milk or cream for a dairy-free alternative.
Extra spicy
Add fresh chili peppers or more chili powder for extra heat.
Cashew cream sauce
Blend soaked cashews with water to replace cream for a nutty, dairy-free option.
Grilled version
Grill the marinated chicken first for a smoky, tandoori-style flavor.
Vegetarian alternative
Replace chicken with paneer or chickpeas for a meatless variation.
FAQs
Can I use chicken breasts instead of thighs?
Yes, breasts work well, but thighs stay juicier.
Is butter chicken very spicy?
It’s mildly spiced, but you can adjust heat to taste.
Can I make butter chicken ahead of time?
Yes, it tastes even better the next day as the flavors meld.
What’s the difference between butter chicken and chicken tikka masala?
Butter chicken is creamier and slightly sweeter, while tikka masala has more tang and spice.
Can I use canned tomatoes instead of puree?
Yes, blend canned tomatoes until smooth for the sauce.
Do I need to marinate the chicken overnight?
Not required, but overnight marinating enhances flavor.
What’s the best side dish for butter chicken?
Steamed basmati rice, naan, or roti pair perfectly.
Can I freeze butter chicken?
Yes, it freezes well for up to 2 months.
Can I use milk instead of cream?
Whole milk works, but the sauce won’t be as rich.
How do I thicken the sauce?
Simmer uncovered until it reduces, or add a spoonful of cashew paste.
Conclusion
Homemade butter chicken is a rich, creamy, and satisfying dish that transforms simple ingredients into something extraordinary. With its tender chicken, velvety tomato-cream sauce, and perfectly balanced spices, this recipe rivals your favorite takeout version. Easy to prepare, customizable to your taste, and perfect for both everyday dinners and special occasions, it’s a must-try recipe that will quickly become a family favorite.
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