Homemade Butter Chicken Recipe
If you have ever dreamed of recreating that irresistible Indian restaurant favorite right in your own kitchen, this Homemade Butter Chicken Recipe is your golden ticket. Tender, juicy chicken thighs bathed in a luscious, creamy tomato sauce infused with warm spices deliver a perfect balance of comfort and elegance. This dish isn’t just a meal; it’s an experience that brings a burst of colors, textures, and flavors that will have everyone at your table asking for seconds. Whether you’re cooking for a cozy dinner or impressing friends, this recipe is surprisingly simple, yet authentically rich and satisfying.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in building layers of flavor, texture, and vibrancy. From the yogurt that tenderizes the chicken to the fragrant garam masala spices that bring depth, these components are straightforward yet essential for delivering that signature butter chicken taste and color.
- Chicken thighs: The best cut for juicy, tender meat that absorbs the marinade beautifully.
- Plain Greek yogurt: Adds tanginess and tenderizes the chicken in the marinade.
- Lemon juice: Brightens the marinade and balances the richness.
- Garam masala: A warm blend of spices that gives the dish its authentic Indian aroma.
- Ground cumin: Earthy and slightly smoky, complements the garam masala.
- Ground coriander: Adds citrusy undertones that brighten the sauce.
- Turmeric: Provides a vibrant golden color and subtle earthiness.
- Paprika: Offers mild sweetness and a beautiful red hue.
- Salt: Enhances all the flavors throughout the process.
- Vegetable oil: For cooking the chicken until it’s perfectly browned.
- Unsalted butter: Melts into the sauce to give it that classic richness.
- Large onion: Finely chopped and sautéed for sweetness and body.
- Garlic: Minced for a pungent kick of flavor.
- Fresh ginger: Grated ginger adds warmth and brightness.
- Chili powder: For gentle heat; adjust to taste.
- Ground cinnamon: Adds a hint of sweet warmth that ties the spices together.
- Tomato sauce: The base of the sauce that brings tang and umami.
- Heavy cream: Creates the luscious, silky texture that defines butter chicken.
- Sugar: Balances acidity and deepens flavor complexity.
- Chopped fresh cilantro: For a fresh, herbal garnish.
- Cooked basmati rice or naan: Perfect for soaking up all the creamy goodness.
How to Make Homemade Butter Chicken Recipe
Step 1: Marinate the Chicken
Start by combining the yogurt, lemon juice, garam masala, cumin, coriander, turmeric, paprika, and salt in a large bowl. Then add your bite-sized chicken thighs and stir until each piece is lovingly coated with this aromatic mixture. Cover it and pop it in your fridge for at least an hour—overnight if you have time—so the flavors get to know each other well and the chicken becomes tender and flavorful.
Step 2: Cook the Chicken
Heat the vegetable oil in a large skillet over medium-high heat. Add in the marinated chicken pieces and cook them for about 5 to 7 minutes. Turn them occasionally so they get that delicious golden brown sear on all sides. They don’t need to be fully cooked at this stage because they’ll finish cooking in the sauce. Once browned, transfer the chicken to a plate and set it aside while you create that velvety sauce.
Step 3: Sauté the Onion, Garlic, and Ginger
In the same skillet, melt the butter over medium heat. Toss in the finely chopped onion and let it cook for about 5 minutes until it’s soft, translucent, and just starting to turn golden. This step releases a lovely sweetness that is key to the sauce’s depth. Then stir in the minced garlic, grated ginger, chili powder, and cinnamon. Cook this fragrant mixture for one minute until your kitchen smells absolutely irresistible.
Step 4: Build the Sauce
Pour in the tomato sauce and let it simmer gently for 10 minutes. This simmer intensifies the acidity and lets the tomato flavors meld with the spices. Next, stir in the heavy cream and sugar—this is where the magic happens, softening the spices and transforming the sauce into a rich, creamy dream. Finally, return the chicken to the skillet and simmer everything together for 10 to 15 more minutes until the chicken is tender and the sauce has thickened to perfection. Taste and add salt if needed.
How to Serve Homemade Butter Chicken Recipe
Garnishes
A sprinkle of freshly chopped cilantro on top adds a fresh, herbal note that beautifully contrasts the richness of the dish. It also adds a lovely pop of green, making your plate look as vibrant as it tastes.
Side Dishes
Serve this buttery delight alongside fluffy basmati rice or warm, soft naan bread to soak up every last luscious drop of sauce. For a balanced meal, add simple roasted vegetables or a crisp cucumber salad to brighten the plate and provide a refreshing counterpoint.
Creative Ways to Present
For a dinner party, serve the butter chicken in individual small cast-iron skillets or vibrant ceramic bowls to keep it warm longer. You can also layer the chicken over saffron-infused rice and garnish with toasted almonds or a dollop of cooling raita for an extra special touch that your guests will love.
Make Ahead and Storage
Storing Leftovers
Butter chicken tastes even better the next day as the flavors continue to develop. Store your leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy, just reheat gently on the stovetop or in the microwave.
Freezing
This homemade butter chicken recipe freezes beautifully. Pour the cooled dish into freezer-safe containers, leaving some room for expansion, and freeze for up to 3 months. Thaw overnight in the fridge before reheating to keep the texture and flavors intact.
Reheating
Reheat the butter chicken slowly over low to medium heat, stirring occasionally to prevent sticking or burning. If the sauce has thickened too much after refrigeration, add a splash of water, cream, or broth to return it to that creamy consistency you love.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work fine, but keep in mind thighs tend to stay more tender and juicy during cooking, which really complements the creamy sauce.
How spicy is the Homemade Butter Chicken Recipe?
This recipe offers a mild to medium level of heat but you can easily adjust by adding more chili powder or cayenne if you prefer a spicier kick.
Is it possible to make this recipe dairy-free?
Yes! Substitute the heavy cream and butter with coconut milk and a dairy-free margarine or oil to keep the creamy texture without dairy ingredients.
What’s the best way to marinate the chicken?
Marinate the chicken in the refrigerator for at least one hour, but preferably overnight to let the spices deeply penetrate the meat and make it tender and flavorful.
Can I prepare any part of this recipe ahead of time?
You can marinate the chicken one day ahead and even cook the sauce separately, then combine and simmer just before serving for maximum freshness and convenience.
Final Thoughts
This Homemade Butter Chicken Recipe is a wonderful way to bring rich, comforting Indian flavors to your own kitchen without fuss or fancy ingredients. Its perfect balance of creamy, spicy, and aromatic qualities makes it a beloved crowd-pleaser that’s worth mastering. So grab those spices and get cooking — your next favorite dinner experience awaits!
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Homemade Butter Chicken Recipe
- Total Time: 45 minutes (plus marinating time)
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This homemade butter chicken recipe offers a rich and creamy Indian-inspired curry made with tender chicken thighs marinated in spices and yogurt, cooked in a flavorful tomato cream sauce. Perfectly balanced with aromatic spices and a touch of sweetness, it pairs beautifully with basmati rice or naan for a comforting main course.
Ingredients
Marinade:
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon salt
Sauce and Cooking:
- 2 tablespoons vegetable oil
- 3 tablespoons unsalted butter
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 ½ teaspoons chili powder (adjust to taste)
- 1 teaspoon ground cinnamon
- 1 (15-ounce) can tomato sauce
- 1 cup heavy cream
- 1 tablespoon sugar
- Salt, to taste
- Chopped fresh cilantro, for garnish
- Cooked basmati rice or naan, for serving
Instructions
- Marinate the Chicken: In a large bowl, combine the yogurt, lemon juice, garam masala, cumin, coriander, turmeric, paprika, and salt. Add the chicken pieces and stir well to coat completely. Cover the bowl and refrigerate for at least 1 hour, or overnight for deeper flavor infusion.
- Brown the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated chicken pieces and cook, turning occasionally, for 5–7 minutes until browned and mostly cooked through. Remove the chicken from the skillet and set aside on a plate.
- Sauté Aromatics: In the same skillet, melt the butter over medium heat. Add the finely chopped onion and sauté for about 5 minutes until soft and golden brown.
- Add Spices and Flavorings: Stir in the minced garlic, grated ginger, chili powder, and ground cinnamon. Cook for 1 minute, stirring constantly, until the spices are fragrant and well incorporated.
- Simmer the Sauce: Pour in the tomato sauce and bring to a simmer. Let it cook uncovered for about 10 minutes to deepen the flavor and thicken the sauce slightly.
- Add Cream and Return Chicken: Stir in the heavy cream and sugar, mixing well to make a creamy sauce. Return the browned chicken pieces to the skillet, ensuring they are submerged in the sauce.
- Finish Cooking: Reduce heat to low and simmer the curry for another 10–15 minutes until the chicken is fully cooked through and the sauce is thick and creamy. Taste and adjust salt as needed.
- Garnish and Serve: Sprinkle freshly chopped cilantro over the butter chicken. Serve hot alongside steamed basmati rice or warm naan bread for a complete meal.
Notes
- For a lighter version, substitute half-and-half for heavy cream to reduce richness.
- You can use chicken breasts instead of thighs, though thighs tend to stay juicier and more flavorful.
- Adjust the heat by adding cayenne pepper or extra chili powder if you prefer spicier curry.
- Prep Time: 15 minutes (plus at least 1 hour marinating time)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
