The first whiff of butter chicken simmering away always takes me back to that little Indian place in Berkeley where I first fell hard for this dish. This homemade butter chicken brings all those rich, creamy, slightly sweet flavors right to your kitchen. No wonder it’s become the gateway recipe for so many home cooks diving into Indian cuisine.
Picture tender chicken swimming in a velvety tomato-cream sauce that’s just spicy enough to wake up your taste buds. The magic happens with everyday ingredients like canned tomatoes, heavy cream, and a handful of warm spices. It’s like having your favorite Indian restaurant on speed dial, but better because you control the heat level.
Started making this back in 2015 when my oldest declared she was “done with boring chicken.” The first batch was way too spicy and she cried actual tears. That’s when I learned to build the spice slowly, tasting as I go. After ten years of recipe testing, this version hits that perfect sweet spot every time.
PrintHomemade Butter Chicken Recipe: Easy Delicious Guide
This quick and easy Homemade Butter Chicken Recipe is a flavorful and comforting dish perfect for a weeknight dinner. Enjoy tender chicken in a creamy sauce with Authentic Butter Chicken flavors and a taste of Chicken Makhani.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 people 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Indian
- Diet: Non-Vegetarian
Ingredients
- 1 ½ pounds skinless boneless chicken thighs cut into bite-sized chunks
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- ½ teaspoon curry powder
- 1 tablespoon Greek yogurt
- 3 tablespoons vegetable oil
- 3 tablespoons butter divided
- 6 garlic cloves minced
- 1 medium onion diced
- 1 15-ounce can tomato sauce
- 1 teaspoon sugar
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 2 cups heavy cream
- ½ teaspoon cayenne pepper optional for heat
- 1 teaspoon garam masala
- ½ teaspoon curry powder
- ¼ cup freshly chopped parsley optional for garnish
- Naan bread
- Steamed rice
Instructions
- Marinate the chicken by mixing chicken with salt garlic powder paprika curry powder and Greek yogurt and refrigerate for at least 15 minutes.
- Heat vegetable oil and 1 tablespoon butter in a large skillet and sauté garlic and onion until fragrant.
- Add tomato sauce sugar salt black pepper heavy cream cayenne pepper garam masala and curry powder to the skillet and simmer for a few minutes.
- Cook the marinated chicken in another pan until browned and cooked through.
- Add the cooked chicken to the sauce stir in the remaining butter and simmer for a few more minutes.
- Garnish with chopped parsley and serve hot with naan bread and steamed rice.
Notes
- You can adjust the spice levels by increasing or decreasing the amount of cayenne pepper used
- For a richer sauce you can substitute some of the heavy cream with coconut milk
Nutrition
- Serving Size: 1 serving
- Calories: 580 kcal
- Sugar: 5g
- Sodium: 920mg
- Fat: 45g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 200mg
Why This Easy Butter Chicken Will Win Over Your Family
This recipe bridges that gap between restaurant-quality and weeknight-doable. The marinade only needs 15 minutes to work its magic, but the flavors taste like they’ve been developing all day. My girls love how the creamy sauce isn’t too spicy, while my husband appreciates the depth from garam masala and curry powder.
The beauty lies in using chicken thighs instead of breasts. They stay tender and juicy even if dinner gets delayed by soccer practice or homework meltdowns. Plus, everything comes together in about 30 minutes, which means you can start this when you walk in the door and have dinner on the table before anyone gets too hangry.
Getting Your Ingredients and Tools Ready
The spice blend is what makes this homemade butter chicken truly shine. Garam masala might sound exotic, but most grocery stores carry it now in the spice aisle. If you can’t find it, don’t panicextra curry powder works in a pinch, though the flavor won’t be quite as complex.
For equipment, you’ll want two pans: one for the chicken and another for building that gorgeous sauce. I learned this the hard way after trying to do everything in one pan and ending up with burnt bits. A wooden spoon for stirring and a good sharp knife for dicing are your other kitchen essentials here.
| Ingredient | Easy Swaps | Notes |
|---|---|---|
| Chicken thighs | Chicken breasts (cut smaller) | Thighs stay more tender |
| Heavy cream | Half-and-half + 2 tbsp butter | Sauce will be lighter |
| Garam masala | Extra curry powder | Different but still delicious |
| Greek yogurt | Regular plain yogurt | Both tenderize well |
How This Authentic Butter Chicken Comes Together
The cooking process unfolds in three simple steps. First, you’ll toss those chicken chunks with the yogurt and spicesthis quick marinade breaks down the proteins just enough to guarantee tender bites. While that’s working, you’ll start building the sauce base with garlic, onions, and tomato sauce.
The transformation happens when you add the heavy cream to the tomato base. Watch it change from bright red to this gorgeous sunset orange that makes your kitchen smell like the best Indian restaurant. Meanwhile, your marinated chicken gets a quick sear in the second pan until golden and cooked through.
Finally, everything meets in the sauce pan for a gentle simmer. That last pat of butter stirred in right before serving? Pure silky perfection – the final touch that elevates the dish.
Troubleshooting Your Creamy Butter Chicken
Sauce too thin? Let it simmer uncovered for a few extra minutes to reduce, or whisk in a tablespoon of tomato paste. Too thick? A splash of chicken broth or even water will loosen things right up.
If your sauce looks curdled after adding the cream, don’t panic. Lower the heat immediately and whisk gentlyit usually comes back together. For next time, make sure your tomato base isn’t boiling when you add the cream.
- Chicken dried out: Next time, don’t skip the marinade and try not to overcook
- Not enough spice: Add cayenne pepper graduallyyou can always add more heat
- Sauce separating: Keep heat at medium-low once cream is added
Making It Your Own
This Indian butter chicken dinner is wonderfully flexible once you nail the basic technique. Some nights I’ll add a handful of frozen peas in the last few minutes for color and extra veggies. Other times, I’ll throw in some baby spinach that wilts right into the sauce.
For heat lovers, double the cayenne or add a minced jalapeño with the onions. My sister likes to stir in a tablespoon of mango chutney for extra sweetnesssounds weird but trust me on this one.
| Serving Style | Best Pairing | Timing Tip |
|---|---|---|
| Weeknight dinner | Steamed basmati rice | Start rice when you start cooking |
| Weekend treat | Warm naan bread | Heat naan in last 2 minutes |
| Company dinner | Both rice and naan | Make butter chicken first, keep warm |
| Meal prep | Over cauliflower rice | Store separately, combine when serving |
Serving and Storage
This butter chicken recipe tastes even better the next day as all those spices meld together. Store leftovers in the fridge for up to four days, or freeze portions for up to three months. When reheating, add a splash of cream or broth if it seems too thick.
Serve it over fluffy basmati rice to soak up every drop of that incredible sauce, with warm naan on the side for scooping. A sprinkle of fresh parsley adds a bright pop of color, though cilantro works beautifully too if you have it.
For entertaining, I like to keep the butter chicken warm in a slow cooker on the lowest setting, with the rice in a separate warmer. Everyone can serve themselves, and the sauce stays silky smooth without any scorching worries.
Expert Insight: Mastering Homemade Butter Chicken
Homemade butter chicken relies on balancing rich, creamy textures with bold, layered spices to achieve its signature flavor. Marinating the chicken in yogurt not only tenderizes but also deepens the taste, making this dish a rewarding and authentic experience in every bite.
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The Journey to Homemade Butter Chicken Perfection
Getting this homemade butter chicken right wasn’t quickearly attempts were either too spicy or missing that rich, creamy balance. I remember my kitchen smelling like a warm market in Delhi while I experimented, learning how to layer flavors slowly. This recipe is the result of those patient, joyful trials and family dinners filled with laughter and comfort.
FAQs ( Homemade Butter Chicken )
How can I make this recipe less spicy?
To reduce heat, cut back on chili powder or fresh chilies used in the sauce. You can also add more cream or yogurt to mellow flavors without losing the creamy texture. Balancing with a bit of sugar helps tone down spice while keeping the dish rich and satisfying.
What side dishes work best with this meal?
This dish pairs perfectly with basmati rice or warm naan bread to soak up the creamy sauce. A simple cucumber raita or mixed vegetable salad adds refreshing contrast. Steamed greens or roasted cauliflower also complement the spices nicely.
Can I freeze leftovers made from this recipe?
Yes, leftovers freeze well and keep for up to three months. Store in an airtight container and thaw overnight in the fridge before reheating gently on the stove to preserve creaminess. Avoid freezing with rice, as texture changes in the grain.
How do I achieve a creamy sauce without it separating?
Use full-fat cream or yogurt and add it off the heat to prevent curdling. Stir constantly when simmering and avoid boiling once the dairy is added. Balanced cooking temperatures and gradual mixing help keep the sauce smooth and luscious.
Is this butter chicken recipe suitable for weeknight dinners?
Absolutely. This quick & easy recipe is designed for busy nights, ready in about 30 minutes. It uses accessible ingredients and simple steps, making it a reliable, flavorful option that fits well into hectic schedules without sacrificing taste.
This homemade butter chicken delivers restaurant-quality comfort in about 30 minutes, and you’ll love how that creamy tomato sauce clings to every tender bite. The aroma alone will have your family gathering in the kitchen before you even call them to dinner. It’s the kind of dish that makes ordinary Tuesday nights feel special.
A trick I learned from countless dinner experiments: double the recipe and freeze half for those hectic weeks ahead. Try stirring in a spoonful of honey if your tomatoes taste too sharp, or add frozen peas in the last few minutes for extra color. This butter chicken recipe loves being served over jasmine rice, but it’s equally divine with warm flatbread for scooping.
I’d love to see how your version turns outtag me in your photos or share what sides you paired with it! Did this remind you of a favorite restaurant or inspire you to explore more Indian flavors at home? Save this recipe for your next family dinner or share it with someone who deserves a cozy, delicious meal.
