Homemade Butter Chicken is a creamy, comforting dish that’s full of rich flavors. It’s made with tender chicken simmered in a buttery tomato sauce that’s slightly spiced and full of warmth. The sauce is smooth and velvety, making every bite feel like a little cozy hug.
I love making butter chicken at home because it fills the kitchen with the amazing smell of spices and butter melting together. It’s surprisingly simple to prepare but the taste feels so special—like you’re treating yourself to something delightful after a busy day. My tip is to let the sauce simmer a bit longer to really bring all the flavors together.
For me, butter chicken is best served with fluffy basmati rice or soft naan bread, which is perfect for soaking up the sauce. It’s always a hit with family and friends, and I find it’s a great dish to share when you want something comforting and satisfying. Plus, it reheats well, so I often have leftovers for a tasty lunch the next day!
Key Ingredients & Substitutions
Chicken: I prefer using chicken thighs because they stay juicy, but breasts work fine too. If you want a vegetarian option, try paneer or tofu instead.
Yogurt: Plain yogurt helps tenderize the chicken and adds tang. Greek yogurt is a thicker choice, but regular plain yogurt works well too.
Butter: Butter gives this dish its signature rich taste. You can swap part of it with ghee if you like a nuttier flavor.
Spices: Garam masala, cumin, coriander, turmeric, and chili powder create the classic butter chicken flavor. If you don’t have garam masala, curry powder is a simple stand-in.
Tomatoes: Crushed tomatoes or puree make the creamy, tangy base. If fresh tomatoes are in season, you can chop and cook them down for an even fresher taste.
Cream: Heavy cream adds smoothness, but coconut milk makes a great dairy-free alternative with a subtle sweetness.
How Do I Get the Sauce Thick, Smooth, and Full of Flavor?
The sauce is the heart of butter chicken, so take your time here. Follow these tips:
- Sauté onions slowly until golden to build a sweet base.
- Add garlic and ginger last in this step so their flavors stand out without burning.
- Cook the crushed tomatoes down until the oil starts to rise on the surface—this signals the sauce is thick and cooked well.
- Simmer chicken gently in the sauce to soak up flavors while keeping it tender.
- Add cream at the end and heat just enough to combine but don’t boil to keep cream from curdling.
Patience here makes your sauce rich and velvety—it’s worth every minute!
Equipment You’ll Need
- Large skillet or heavy-bottomed pan – It cooks the chicken evenly and makes simmering the sauce easy.
- Mixing bowls – Perfect for marinating the chicken and combining ingredients without mess.
- Wooden spoon or silicone spatula – Great for stirring the sauce gently without scratching your pan.
- Measuring spoons and cups – To keep your spice amounts just right for balanced flavors.
- Knife and cutting board – For chopping onions, garlic, and ginger quickly and safely.
Flavor Variations & Add-Ins
- Swap chicken for paneer or tofu for a tasty vegetarian version that still soaks up the sauce.
- Add a sprinkle of fenugreek leaves (kasuri methi) at the end for a traditional herbal note I love using.
- Include sautéed mushrooms or bell peppers to add texture and extra veggies to your meal.
- Use coconut milk instead of cream for a dairy-free option with a subtle tropical flavor.
Homemade Butter Chicken
Ingredients You’ll Need:
For the Chicken and Marinade:
- 1.5 lbs (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder (adjust to taste)
- 2 teaspoons ground coriander
- 1 teaspoon salt
For the Sauce:
- 3 tablespoons unsalted butter, divided
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 (14 oz / 400g) can crushed tomatoes or tomato puree
- 1 cup heavy cream or full-fat coconut milk
- Fresh cilantro (coriander) leaves, chopped, for garnish
- Cooked basmati rice or naan bread to serve
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, at least 1 hour to marinate the chicken (overnight works best for deep flavor), and around 30 minutes to cook the chicken and sauce. So plan for approximately 1 hour 40 minutes total, including resting time.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, mix yogurt, lemon juice, 1 teaspoon cumin, 1 teaspoon garam masala, turmeric, chili powder, ground coriander, and salt. Add the chicken pieces and toss so everything is coated evenly. Cover and chill in the fridge for at least 1 hour, or overnight for best taste.
2. Cook the Chicken:
Heat 1 tablespoon of butter over medium-high heat in a big skillet. Add the marinated chicken in small batches so it browns nicely without crowding the pan. Cook each batch about 3–4 minutes until browned but not fully cooked. Take the chicken out and set it aside.
3. Make the Sauce:
Use the same pan, add the remaining 2 tablespoons butter. Stir in the chopped onions and cook slowly until soft and golden (about 7–8 minutes). Add minced garlic and grated ginger, cooking for 1–2 minutes until fragrant.
4. Add Spices and Tomatoes:
Sprinkle in the remaining 1 teaspoon cumin and 1 teaspoon garam masala, stirring well. Pour in crushed tomatoes and simmer for 10–15 minutes, stirring now and then, until the sauce thickens and the oil separates on the edges.
5. Combine Chicken and Sauce:
Put the browned chicken pieces back into the pan along with any juices. Let everything simmer together on medium-low heat until the chicken is fully cooked and tender — about 10–15 minutes.
6. Finish with Cream:
Lower the heat and slowly stir in the cream until the sauce turns smooth and creamy. Taste the sauce and add salt or extra chili if you’d like it a bit spicier. Warm gently for 3–5 minutes but don’t boil, so the cream stays silky.
7. Garnish and Serve:
Sprinkle fresh chopped cilantro on top and serve your butter chicken hot with fluffy basmati rice or soft naan bread. Enjoy every bite of this comforting and flavorful dish!
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just be sure to fully thaw the chicken in the refrigerator overnight before marinating. This ensures even cooking and better flavor absorption.
How Can I Make Butter Chicken Dairy-Free?
Simply replace the heavy cream with full-fat coconut milk and use ghee or a dairy-free butter alternative. This gives a rich, creamy texture while keeping it dairy-free.
Can I Prepare Butter Chicken Ahead of Time?
Absolutely! You can marinate the chicken up to 24 hours ahead and prepare the sauce in advance. Store separately in the fridge and combine before reheating gently to serve.
What’s the Best Way to Store and Reheat Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Avoid boiling to keep the sauce creamy and smooth.
