Homemade Butter Chicken Recipe

If you’re craving a restaurant experience from the comfort of your own kitchen, Homemade Butter Chicken is your answer. This dish balances tender, juicy chicken morsels with the silkiest, most aromatic tomato-cream sauce, brimming with just enough spice and sweetness. Every bite is full of that irresistible combination of warming spices, luscious texture, and rich flavor. Whether you’re a lifelong fan or a curious food lover, Homemade Butter Chicken brings friends and family together around the table, spooning up every last drop of sauce.

Ingredients You’ll Need

The charm of Homemade Butter Chicken is how a handful of familiar, easy-to-find ingredients combine into something truly special. Each ingredient adds its own layer of flavor, color, or creaminess, making every element count for that unmistakable, authentic taste.

• Chicken (1 ½ lbs, thighs or breasts): Opt for boneless, skinless pieces for the juiciest, most tender bites that soak up every bit of marinade.
• Yogurt (½ cup, plain): The secret to juicy chicken; it gently tenderizes while infusing subtle tang.
• Lemon Juice (1 tbsp): A splash adds brightness and helps marinate the chicken for depth of flavor.
• Garam Masala (2 tsp for marinade; 1 ½ tsp for sauce): This blend of spices is the signature to that deeply savory, aromatic warmth.
• Ground Cumin (1 tsp for marinade; 1 tsp for sauce): Adds earthiness and an unmistakable touch of Indian flavor.
• Ground Coriander (1 tsp): Balances with light, citrusy notes in the marinade.
• Turmeric (1 tsp): Gives color and a gentle, earthy bitterness to highlight all the spices.
• Chili Powder (1 tsp for marinade; 1 tsp for sauce, or to taste): Provides heat—dial up or down based on your spice preference.
• Salt (1 tsp for marinade; to taste for sauce): Essential for drawing out every other flavor.
• Butter (3 tbsp): The “butter” in butter chicken—this gives the sauce its velvety finish and rich flavor.
• Oil (1 tbsp): Keeps things from sticking when browning the chicken.
• Onion (1 large, finely chopped): The savory, caramelized base to the sauce.
• Garlic (3 cloves, minced): Fragrant and essential for mouthwatering aroma.
• Fresh Ginger (1 tbsp, grated): Pairs with garlic for warmth and complexity.
• Paprika (1 tsp): Brings gentle smokiness and helps color the sauce.
• Tomato Puree (1 can, 15 oz): The heart of the sauce—choose one with no added sugar for best flavor control.
• Heavy Cream (1 cup): This is what makes the sauce silken and beautifully rich; coconut cream works wonderfully for dairy-free.
• Sugar (1 tbsp, optional): Balances acidity in the tomatoes—add if you prefer a sweeter finish.
• Fresh Cilantro (for garnish): Pops of green and a fresh, herbaceous lift right at the end.

How to Make Homemade Butter Chicken

Step 1: Marinate the Chicken

This is where the magic begins! In a big bowl, combine the yogurt, lemon juice, garam masala, cumin, coriander, turmeric, chili powder, and salt. Toss in the chicken pieces until they’re all well-coated. Cover and pop the bowl in the fridge for at least one hour—overnight is ideal. This helps the flavors sink in and makes the chicken impossibly tender.

Step 2: Sear the Chicken

In a large skillet, heat a swirl of oil over medium-high. Gently lift the chicken out of the marinade, letting any extra drip off—don’t overcrowd the pan. Cook the chicken in batches until browned all over; no need to cook it all the way through just yet. Once browned, set the chicken aside on a plate (it’ll finish cooking in the sauce).

Step 3: Build the Sauce Base

Keep all those tasty bits in the pan! Lower the heat and melt the butter. Add the chopped onion and cook until golden, about 5 minutes. Stir in garlic and ginger, followed by garam masala, cumin, paprika, and chili powder. Let everything get fragrant for a minute or two, stirring so nothing sticks.

Step 4: Simmer the Tomatoes and Cream

Pour in the tomato puree and give it a good stir, scraping up any caramelized bits from the pan. Let it simmer for about 10 minutes to mellow and thicken. Then stir in the heavy cream and sugar (if using), and simmer for another 5 minutes until the sauce is smooth and creamy.

Step 5: Finish with Chicken

Return the browned chicken (and any juices) to the pan. Gently simmer for 10 to 12 minutes, until the chicken is fully cooked and the sauce has thickened to perfection. Taste, and adjust salt or spice as you like. Your Homemade Butter Chicken is ready for its grand debut!

Step 6: Serve It Up

Ladle the curry into a big serving bowl, swirl a splash of cream on top, and shower generously with fresh cilantro. Serve immediately with warm naan or fluffy rice and watch it disappear!

How to Serve Homemade Butter Chicken

Garnishes

Classic garnishes really make Homemade Butter Chicken pop. A drizzle of cream or yogurt over the top creates those beautiful swirls, while fresh sprigs of cilantro add color and a hit of herby brightness. For special occasions, a pinch of chili flakes or toasted cashews gives a fancy final touch.

Side Dishes

If you’ve got Homemade Butter Chicken front and center, you’ll want equally irresistible accompaniments. Pillowy naan is perfect for scooping up every drop of sauce, while steamed basmati rice soaks up all the rich flavors. Add a crunchy cucumber salad or a side of pickled red onions for a refreshing contrast.

Creative Ways to Present

Wow your guests by serving Homemade Butter Chicken in individual mini bowls, topped with a swirl of coconut cream for flair. Or, make it the star of an Indian-inspired buffet with an array of chutneys, raita, and crispy papadum. For weeknight comfort, ladle it over rice in cozy bowls and let everyone dig in family-style.

Make Ahead and Storage

Storing Leftovers

Got leftovers? Lucky you! Homemade Butter Chicken keeps beautifully in an airtight container in the fridge for up to three days. The flavors meld and deepen overnight, making tomorrow’s lunch or dinner especially delicious.

Freezing

To freeze, let the curry cool completely, then transfer to freezer-safe containers. It’ll stay flavorful and fresh for up to two months. Thaw overnight in the fridge before reheating for best texture.

Reheating

Reheat Homemade Butter Chicken gently on the stovetop over low heat or in the microwave. Add a splash of water or cream if the sauce thickens up too much. Stir occasionally, and heat until piping hot for that just-cooked experience.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Both work well in Homemade Butter Chicken. Thighs give extra juiciness, while breasts stay tender thanks to the creamy marinade. Just be careful not to overcook, as breasts can dry out more quickly.

Is Homemade Butter Chicken very spicy?

It’s aromatic and flavorful without being overwhelmingly hot. The level of chili powder is easy to adjust—add extra for a kick, or use less for a milder dish. The creaminess naturally mellows the spices, making it kid-friendly too.

What if I don’t have garam masala?

Garam masala is key for that authentic flavor, but in a pinch you can try combining equal parts ground cumin, coriander, cinnamon, and a pinch of cloves and black pepper. The taste won’t be exact, but it’s a good substitute!

Can I make this dairy-free?

Yes! Swap the yogurt for coconut yogurt in the marinade and use coconut cream instead of heavy cream in the sauce. You’ll still get a lusciously creamy Homemade Butter Chicken with delicious tropical notes.

How do I achieve that smoky restaurant-style flavor?

For a smoky twist, grill or broil the marinated chicken pieces before adding them to the sauce. You can also briefly char them on a grill pan for extra depth, just like your favorite Indian restaurant.

Final Thoughts

Don’t wait for a special occasion—invite Homemade Butter Chicken into your weeknight lineup and turn any meal into a celebration! Once you try this version at home, you might never order takeout again. Grab those spices, get the pan sizzling, and taste why Homemade Butter Chicken is a classic worth making again and again.

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