Homemade Butter Chicken is a creamy, comforting dish that brings together tender chicken pieces simmered in a rich tomato and butter sauce. You can taste the gentle spices like garam masala and a hint of chili, all balanced with the smoothness of cream and butter. It’s a classic favorite, warm and satisfying every time.
I love making this dish from scratch because it fills the house with the most inviting aromas, and it’s easier than you might think. I usually cook the chicken first with some spices, then slowly mix in the tomato sauce and finish it all off with butter and cream. It feels like a little warm hug on a plate, and I find that letting it sit for a bit really helps the flavors come together beautifully.
One of my favorite ways to enjoy homemade butter chicken is with fluffy basmati rice and a side of warm naan bread to soak up all that sauce. It’s perfect for sharing with family or friends, and it always feels special without being complicated. Whenever I make this, I know we’re in for a cozy and delicious meal that everyone will ask me to make again soon.
Key Ingredients & Substitutions
Chicken: Thighs are my favorite here because they stay juicy and tender, but breasts work fine too if you prefer lean meat. Just watch cooking times so the breasts don’t dry out.
Yogurt: This tenderizes the chicken and adds tang. Greek yogurt works well for thickness, but plain yogurt is fine. For dairy-free, try coconut yogurt.
Butter & Cream: They give the sauce its rich, smooth texture. You can swap heavy cream for coconut milk for a lighter or dairy-free version. Butter is best for authentic flavor, but margarine can work in a pinch.
Spices: Garam masala, cumin, turmeric, and chili powder create the warm, balanced flavor. If garam masala is hard to find, a mix of cumin, coriander, cinnamon, and cardamom can substitute.
Tomatoes: Crushed canned tomatoes keep the sauce smooth and flavorful. If fresh tomatoes are your only option, blending them before cooking helps achieve the right consistency.
How Do I Make the Sauce Thick and Creamy Without It Splitting?
The sauce’s texture makes butter chicken special. Here’s how to get it just right without it breaking:
- Cook the onion slowly until soft and golden to build flavor and help thicken the sauce naturally.
- After adding tomatoes, simmer gently to reduce and thicken before adding cream. Stir often to prevent sticking.
- Add cream off the heat or on very low heat and stir gently. High heat can cause it to split.
- Butter added at the end enriches the sauce and smooths it out; add it in small pieces and stir until melted.
- If the sauce looks thin, simmer a few more minutes, but avoid boiling once cream is added to keep it creamy.
Equipment You’ll Need
- Large skillet or deep frying pan – perfect for cooking the chicken and simmering the sauce all in one pan.
- Mixing bowl – you’ll use this to marinate the chicken easily and evenly.
- Wooden spoon or heatproof spatula – great for stirring the sauce without scratching your pan.
- Measuring spoons and cups – helpful for keeping your spice and ingredient amounts just right.
- Sharp knife and cutting board – essential for chopping onions, garlic, ginger, and chicken pieces cleanly.
Flavor Variations & Add-Ins
- Use boneless lamb or beef chunks instead of chicken for a different meaty texture and flavor that still works well with the sauce.
- Swap heavy cream with coconut milk for a dairy-free option that adds a subtle tropical sweetness.
- Add vegetables like peas or spinach near the end of cooking for extra color, nutrition, and freshness.
- Include smoked paprika or a pinch of cayenne to boost smoky heat if you like it spicier.
How to Make Homemade Butter Chicken?
Ingredients You’ll Need:
- 1.5 lbs (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup plain yogurt
- 1 tbsp lemon juice
- 2 tsp ground cumin
- 2 tsp garam masala, divided
- 1 tsp ground turmeric
- 1 tsp chili powder (adjust to taste)
- 1 tsp salt, or to taste
- 3 tbsp butter, divided
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh grated ginger
- 1-2 green chilies, finely chopped (optional)
- 1 can (14 oz / 400g) crushed tomatoes
- 1 cup heavy cream
- 1/4 cup chopped fresh cilantro (coriander) for garnish
- Cooking oil (vegetable or canola)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 1 hour to marinate (or longer if you want richer flavor), and another 30 to 40 minutes to cook. All in all, plan for around 2 hours including marinating time to enjoy the full deliciousness!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, mix the yogurt, lemon juice, cumin, 1 teaspoon of garam masala, turmeric, chili powder, and salt. Add your chicken pieces and make sure every piece is coated well. Cover the bowl and let it chill in the fridge for at least 1 hour, but overnight is even better.
2. Cook the Chicken:
Heat 1 tablespoon of butter and a little oil in a large pan over medium heat. Add the marinated chicken pieces and cook them until they turn light brown but aren’t fully cooked. Take the chicken out and set it aside.
3. Make the Sauce Base:
In the same pan, melt the remaining 2 tablespoons of butter. Add the chopped onions and cook gently until they’re golden and soft, which takes about 5-7 minutes. Then add the garlic, ginger, and green chilies (if you want some heat). Cook for another 1-2 minutes until you can really smell the spices.
4. Add Tomatoes and Simmer:
Pour in the crushed tomatoes and stir well. Let the sauce simmer on medium-low heat for 10-15 minutes, stirring sometimes, until it thickens and you see oil starting to separate on top.
5. Finish the Sauce and Chicken:
Stir in the rest of the garam masala, then pour in the cream slowly, mixing everything gently to create a rich, smooth sauce. Place the chicken back into the pan, cover, and let it simmer on low heat for 10-15 minutes more, stirring now and then, until the chicken is tender and fully cooked.
6. Taste & Serve:
Give the curry a taste and add salt or a pinch more chili powder if you like it spicier. Sprinkle freshly chopped cilantro on top. Serve your butter chicken hot with fluffy basmati rice and warm naan bread to soak up all that yummy sauce.
Can I Use Frozen Chicken for Butter Chicken?
Yes, you can use frozen chicken, but make sure to thaw it completely in the fridge overnight before marinating. This helps the marinade penetrate the meat evenly and ensures even cooking.
Can I Make Butter Chicken Ahead of Time?
Absolutely! Butter chicken tastes even better the next day as the flavors deepen. Store it in an airtight container in the fridge for up to 3 days and gently reheat on the stove with a splash of water or cream to loosen the sauce.
How Do I Store Leftovers?
Keep leftover butter chicken in an airtight container in the fridge for up to 3 days. When reheating, warm it slowly on the stove or in the microwave, stirring occasionally to heat evenly.
What Can I Serve with Butter Chicken?
Butter chicken pairs beautifully with steamed basmati rice, naan bread, or even roti. For a low-carb option, enjoy it with sautéed vegetables or a fresh green salad to balance the rich sauce.
