Homemade Butter Chicken

Introduction

Craving something creamy, rich, and soul-satisfying? Homemade Butter Chicken is the answer. This beloved Indian restaurant favorite features tender chunks of spiced chicken simmered in a velvety tomato-butter cream sauce bursting with warm spices. It’s the kind of dish that wraps you in cozy comfort and makes your kitchen smell downright heavenly.

Butter chicken, also known as murgh makhani, originated in Delhi in the 1950s when leftover tandoori chicken was simmered in a rich tomato gravy by a chef at the legendary Moti Mahal restaurant. What started as a creative use of leftovers has since become one of the most iconic Indian dishes worldwide. Its deep flavor profile, balanced spice, and silky texture make it perfect for everyone—from spice novices to seasoned foodies.

What makes this Homemade Butter Chicken recipe truly special is the perfect balance of aroma, creaminess, and vibrant spice. Unlike some versions that rely heavily on cream alone, this recipe uses yogurt-based marinated chicken, real butter, warm toasted spices, and just enough cream to bring everything together in harmony. Whether you’re serving this with steamed rice or pillowy naan, get ready for a homemade masterpiece that rivals your favorite takeout place.

Ingredients

For the Chicken Marinade:

• 1.5 lbs (680 g) boneless chicken thighs or breasts, cut into bite-sized pieces
• 1 cup (240 g) plain full-fat yogurt
• 1 tablespoon (15 ml) lemon juice
• 1 tablespoon (8 g) garam masala
• 1 tablespoon (8 g) ground cumin
• 1 tablespoon (9 g) paprika
• 1 teaspoon (3 g) turmeric powder
• 1 teaspoon (6 g) salt
• 2 teaspoons (6 g) minced garlic
• 2 teaspoons (6 g) grated fresh ginger

For the Butter Chicken Sauce:

• 2 tablespoons (28 g) butter
• 1 tablespoon (15 ml) vegetable oil or ghee
• 1 large onion, finely chopped
• 2 teaspoons (6 g) minced garlic
• 2 teaspoons (6 g) grated ginger
• 1 tablespoon (9 g) garam masala
• 1 teaspoon (2 g) ground coriander
• 1/2 teaspoon (1 g) chili powder (adjust to taste)
• 1 teaspoon (6 g) salt, or to taste
• 1 can (14 oz / 400 g) crushed tomatoes
• 1 tablespoon (15 g) tomato paste
• 1 cup (240 ml) heavy cream (or coconut cream for dairy-free version)
• 2 tablespoons (28 g) butter (to finish the sauce)
• Fresh cilantro (coriander), chopped, for garnish

Instructions

1. Marinate the Chicken: In a large bowl, combine the yogurt, lemon juice, garam masala, cumin, paprika, turmeric, salt, garlic, and ginger. Stir in the chicken pieces and coat thoroughly. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor.
2. Prepare to cook: Remove the marinated chicken from the fridge 20 minutes before cooking, allowing it to come to room temperature.
3. Sear the chicken: Heat a large skillet or grill pan over medium-high heat. Lightly oil the surface. Cook the chicken pieces in batches, 3–4 minutes per side, until lightly charred and cooked through. (No need to cook completely through if the chicken will simmer in the sauce later.) Set aside.
4. Start the sauce: In a large saucepan or Dutch oven, melt 2 tablespoons of butter with 1 tablespoon of oil over medium heat.
5. Sauté aromatics: Add the chopped onions and sauté for 6–8 minutes until soft and golden. Stir occasionally to prevent burning.
6. Add garlic and ginger: Stir in minced garlic and grated ginger, and cook for 1–2 minutes until fragrant.
7. Spice it up: Add garam masala, coriander, chili powder, and salt. Stir continuously for 30 seconds to toast the spices and deepen their flavor.
8. Tomato base: Stir in crushed tomatoes and tomato paste. Simmer the mixture for 10–12 minutes, stirring occasionally, until the sauce thickens and darkens in color.
9. Blend (Optional but recommended): For a super smooth and restaurant-style sauce, use an immersion blender to puree the tomato mixture directly in the pot (or transfer to a blender and return it).
10. Add cream: Pour in the heavy cream and simmer gently for 5–7 minutes over low heat. Stir to combine. Taste and adjust seasoning as needed.
11. Add butter: Stir in the remaining 2 tablespoons of butter for a luxurious finish.
12. Add the chicken: Return the cooked chicken pieces to the sauce and simmer for 8–10 minutes, or until the chicken is tender, juicy, and well-coated in the sauce.
13. Finish and garnish: Sprinkle with freshly chopped cilantro. Turn off the heat and let the dish rest 5 minutes before serving—the flavors will marry nicely!
14. Serve: Serve hot with warm naan, basmati rice, or parathas. Don’t forget a side of cool cucumber raita and pickled onions for the ultimate experience!

Recipe Information

• Prep Time: 20 minutes (plus marinating time)
• Cook Time: 40 minutes
• Total Time: 1 hour (plus marinating)
• Serving Size: 1 cup (approx.)
• Yield: Serves 4–6
• Difficulty: Medium

Tips & Variations

• Use chicken thighs: They stay more tender and juicy than chicken breasts, especially after searing and simmering.
• Marinate longer: Overnight marination infuses the chicken with intense flavor and tenderizes it beautifully.
• Make it dairy-free: Swap yogurt for coconut yogurt and cream with coconut cream or a cashew cream substitute.
• Control the heat: Adjust chili powder to your preference. For kids, use sweet paprika for color and mild flavor.
• Storage: Store cooled butter chicken in an airtight container in the refrigerator for up to 4 days.
• Reheating: Gently reheat over low heat on the stove, stirring frequently. Add a splash of cream or water if the sauce thickens too much in the fridge.
• Freezing: Butter chicken freezes well! Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.
• Make-ahead tip: Marinate chicken and prep the tomato base sauce a day ahead to streamline dinnertime cooking.

Nutritional Information

Per Serving (estimated):

• Calories: 410
• Protein: 28g
• Carbohydrates: 10g
• Fat: 28g
• Fiber: 2g

Conclusion

There’s something truly magical about making Homemade Butter Chicken from scratch. The aromatic spices, the creamy tomato base, the melt-in-your-mouth chicken—it’s comfort food at its finest. Whether you’re hosting a cozy dinner party or simply spicing up your weeknight routine, this dish will win hearts and leave plates spotless.

Serve it with fluffy basmati rice, garlic naan, or even a side of sautéed greens to round out the meal. We’d love to hear how it turned out—did you make any tweaks or add your own twist? Leave a comment below, share your pics, and don’t forget to rate the recipe if you loved it as much as we do!