Homemade Butter Chicken is a creamy, comforting dish that’s full of rich flavors and tender chicken pieces coated in a smooth, buttery tomato sauce. The gentle spices blend perfectly to give just the right kick without being too spicy, making it a favorite for any night of the week.
I love making this at home because it’s easier than you might think, and it fills the kitchen with the most amazing smell while cooking. I usually add a little extra butter to make it even creamier, and sometimes I sneak in a touch of cream to get that velvety texture I can’t resist.
My favorite way to enjoy butter chicken is over a bed of fragrant basmati rice, with some warm naan on the side to scoop up every bit of the sauce. It’s a meal that brings everyone together, and I always find it’s the perfect choice when I want something hearty, satisfying, and full of love.
Key Ingredients & Substitutions
Chicken thighs: They stay juicy and tender in the sauce. You can swap with chicken breasts if you want, but keep an eye on them as they cook faster and can dry out.
Yogurt: It’s essential for tenderizing the chicken in the marinade. Use plain yogurt, Greek yogurt works great too. If dairy-free, try coconut yogurt.
Butter & cream: Butter adds richness and creaminess. For a lighter version, use less butter and swap heavy cream with coconut milk or cashew cream.
Spices (garam masala, turmeric, cumin, chili powder): These create the distinct flavor. If you don’t have all, garam masala alone goes a long way. Adjust chili for your spice level.
Fenugreek leaves (kasuri methi): This dried herb adds a subtle earthy flavor and is a classic finish. If unavailable, just skip or add a pinch of dried oregano as a mild substitute.
How Do You Make Sure Chicken Is Tender and Delicious?
Marinating your chicken is key. The yogurt and lemon juice gently break down the protein, making it tender and juicy.
- Mix all marinade ingredients and coat chicken fully.
- Marinate at least 1 hour; overnight is best for deeper flavor.
- Don’t rinse marinade off before cooking; shake off excess but keep the coating.
- Cook chicken just until done to avoid toughness—about 5-7 minutes over medium heat.
Also, slow cooking the sauce after adding cream lets all flavors combine beautifully.
Equipment You’ll Need
- Large skillet or sauté pan – perfect for cooking the chicken and making the sauce in one pan.
- Mixing bowl – you’ll use this to marinate the chicken easily and evenly.
- Wooden spoon or spatula – helps stir the sauce without scratching your pan.
- Measuring spoons and cups – to get the spices and liquids just right.
- Sharp knife and chopping board – for slicing onions and chopping cilantro quickly and safely.
Flavor Variations & Add-Ins
- Use paneer or tofu instead of chicken for a vegetarian version that still soaks up the sauce well.
- Add a handful of spinach or kale near the end for a boost of color and nutrition.
- Try swapping heavy cream with coconut milk for a dairy-free twist with a mild sweetness.
- Mix in a bit of smoked paprika or chipotle powder for a smoky flavor that’s great if you like a little heat.
How to Make Homemade Butter Chicken
Ingredients You’ll Need:
- 1.5 lbs (700g) boneless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 1 tbsp lemon juice
- 1 tbsp ginger-garlic paste
- 2 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp chili powder (adjust to taste)
- 1 tsp ground cumin
- Salt to taste
- 3 tbsp butter
- 1 large onion, finely chopped
- 2 cups tomato puree (fresh or canned)
- 1 tsp ground coriander
- ½ tsp fenugreek leaves (kasuri methi), crushed
- ¾ cup heavy cream or full-fat coconut milk
- Fresh cilantro leaves, chopped for garnish
- Cooked basmati rice or naan for serving
How Much Time Will You Need?
This Butter Chicken recipe takes about 15 minutes to prepare and cook, plus at least 1 hour for marinating the chicken (or up to overnight for best flavor). Cooking the sauce and chicken together takes around 25-30 minutes.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a big bowl, mix yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric, chili powder, cumin, and salt. Add the chicken pieces and mix well so every piece is coated. Cover the bowl and put it in the fridge for at least 1 hour. For the best taste, let it marinate for 4 hours or even overnight.
2. Cook the Chicken:
Heat 1 tablespoon of butter in a large pan over medium heat. Shake off any extra marinade from the chicken pieces and cook them in the pan for about 5 to 7 minutes, until they’re just cooked and starting to brown. Take the chicken out and set aside.
3. Make the Sauce:
In the same pan, add the remaining 2 tablespoons of butter. Toss in the chopped onion and cook, stirring often, for about 8 minutes until the onions are soft and golden.
4. Add Tomato and Spices:
Pour in the tomato puree and sprinkle in ground coriander and some salt. Cook this mixture for 10 to 15 minutes, stirring now and then, until it thickens and you see oil starting to separate from the sauce.
5. Combine Chicken and Fenugreek:
Stir in the crushed fenugreek leaves and put the chicken pieces back into the pan. Mix well to coat the chicken with the sauce.
6. Add Cream and Simmer:
Pour in the heavy cream, stir, and lower the heat to a gentle simmer. Let it cook for another 10 minutes, stirring occasionally, until the chicken is tender and the flavors have blended beautifully. If the sauce is too thick, add a little water or more cream to get the texture you like.
7. Serve and Enjoy:
Sprinkle fresh chopped cilantro on top for a fresh touch. Serve the butter chicken hot with steamed basmati rice or warm naan bread.
Can I Use Frozen Chicken in This Recipe?
Yes, but be sure to fully thaw the chicken before marinating. Thaw overnight in the fridge or use the cold water method in a sealed bag for faster thawing. This helps ensure even cooking and better texture.
How Long Can I Store Leftover Butter Chicken?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or water if the sauce has thickened too much.
Can I Make Butter Chicken Dairy-Free?
Absolutely! Swap the butter with oil or dairy-free margarine, and replace heavy cream with full-fat coconut milk. This keeps the creamy texture while making it suitable for dairy-free diets.
What Can I Serve with Butter Chicken?
Butter chicken is delicious with basmati rice or naan bread. For a lower-carb option, try serving it with cauliflower rice or a side of roasted vegetables.