Homemade Butter Chicken is a classic comfort dish that brings together tender chicken pieces bathed in a creamy, tomato-based sauce with just the right hint of spices. The rich butter and cream create a smooth, velvety texture that makes every bite feel special. It’s one of those recipes that feels both hearty and a little fancy without being complicated to make.
I love making Butter Chicken because it fills my kitchen with warm, inviting aromas that instantly lift the mood. The balance of spices like garam masala, cumin, and ginger makes the dish flavorful but never overwhelming. A little tip I’ve picked up is to marinate the chicken overnight when I have time; it really helps the flavors soak in and makes the chicken extra juicy.
My favorite way to enjoy this Butter Chicken is with a side of fluffy basmati rice and some warm naan bread to scoop up all that yummy sauce. It’s a hit every time I serve it to friends or family because it feels like a celebration on a plate, even on a regular weeknight! This dish always reminds me of cozy dinners where everyone gathers around the table to share good food and laughter.
Key Ingredients & Substitutions
Chicken: I like using boneless chicken thighs here because they stay juicy and tender. If you prefer leaner meat, breasts work fine too. Just be careful not to overcook them.
Yogurt: Plain yogurt tenderizes the chicken and adds a bit of tang. Use Greek yogurt for a thicker marinade, or dairy-free yogurt if you want a vegan option.
Butter & Cream: These give the sauce its richness and smooth texture. For a lighter version, try using half-and-half or coconut cream instead of heavy cream.
Tomato Puree: It provides the base and vibrant color of the sauce. Canned crushed tomatoes or fresh blended tomatoes can work as well.
Spices: Garam masala, cumin, turmeric, and chili powder bring the classic warm flavors. If you don’t have garam masala, mix equal parts cumin, coriander, and cinnamon.
How Do You Get the Sauce Creamy and Well-Blended Without It Splitting?
The secret to a smooth, creamy butter chicken sauce is slow cooking and gentle stirring. Here’s how I do it:
- Sauté onions slowly until golden to develop flavor and sweetness.
- After adding tomato puree, simmer on low heat to reduce and thicken the sauce without burning it.
- Add heavy cream off the heat or on very low heat, stirring constantly so it blends in without curdling.
- Finish by stirring in butter off the heat — this enriches the sauce and gives it a lovely glossy finish.
Patience with the heat and stirring is key. Avoid boiling cream or butter, or the sauce may split.
Equipment You’ll Need
- Large heavy-bottomed skillet or Dutch oven – holds heat well for even cooking and simmering the sauce.
- Mixing bowl – for marinating the chicken evenly with spices and yogurt.
- Wooden spoon or heatproof spatula – perfect to stir the sauce without scratching your pan.
- Sharp knife – to cut chicken and chop onions finely, which helps the flavors blend better.
- Measuring spoons and cups – to keep your spice and ingredient amounts accurate for the best taste.
Flavor Variations & Add-Ins
- Swap chicken for paneer (Indian cheese) to make a vegetarian butter “chicken” that’s creamy and satisfying.
- Add cooked peas or spinach for extra veggies and a pop of color.
- Use smoked paprika or chipotle powder for a smoky twist in the sauce.
- Stir in cashew or almond paste for an even richer, nutty flavor and creamier texture.
How to Make 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
- 2 tbsp lemon juice
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 2 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp ground cumin
- 1 tsp chili powder or paprika (adjust to spice preference)
- 1 tsp salt
For The Sauce:
- 3 tbsp butter
- 1 large onion, finely chopped
- 1 can (14 oz) tomato puree or crushed tomatoes
- 1 cup heavy cream
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- ½ tsp ground cardamom (optional)
- Fresh cilantro (coriander) leaves, chopped (for garnish)
To Serve:
- Cooked basmati rice or naan bread
How Much Time Will You Need?
This dish takes about 15 minutes to prepare and marinate the chicken (a longer marinating time of up to overnight is best for flavor). Cooking and simmering the sauce will take around 30-35 minutes, totaling roughly 1 hour for a quick version or longer if you marinate overnight.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, mix together yogurt, lemon juice, garlic, ginger, garam masala, turmeric, cumin, chili powder, and salt. Add the chicken pieces and stir to coat well. Cover and refrigerate for at least 1 hour, or overnight for best taste and tenderness.
2. Cook the Onion and Chicken:
Heat 2 tablespoons of butter in a large pan over medium heat. Add the finely chopped onion and sauté until soft and golden brown, about 8-10 minutes. Then add the marinated chicken along with its marinade. Cook, stirring occasionally, until the chicken is no longer pink, about 5-7 minutes.
3. Make the Sauce:
Stir in the tomato puree, ground coriander, cinnamon, and cardamom if using. Lower the heat and let the sauce simmer gently for 10-15 minutes until it thickens and the chicken is fully cooked.
4. Add Cream and Butter:
Pour in the heavy cream and add the remaining tablespoon of butter. Stir well and let the sauce simmer for another 5 minutes to reach a rich, creamy texture. Adjust salt and seasoning as needed.
5. Garnish and Serve:
Sprinkle freshly chopped cilantro over the butter chicken. Serve hot with basmati rice or warm naan bread for a complete meal.
Can I Use Frozen Chicken for Butter Chicken?
Yes, you can use frozen chicken, but make sure to thaw it completely in the refrigerator before marinating and cooking. This helps ensure even cooking and better flavor absorption.
How Long Should I Marinate the Chicken?
Marinate for at least 1 hour to let the flavors develop, but for best results and extra tender chicken, marinate overnight in the fridge.
Can I Substitute Heavy Cream?
Definitely! You can use coconut cream for a dairy-free option or half-and-half for a lighter version. Just keep in mind the flavor and texture will be slightly different.
How Should I Store Leftovers?
Store any leftover butter chicken in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the sauce smooth.
