Homemade Butter Chicken Recipe tastes rich, creamy, and mildly spiced with that restaurant-style flavor you keep chasing. It works perfectly for busy weeknights or cozy weekends, and you can get it on the table in about 45–55 minutes if you marinate ahead. I first learned this version after ruining a pan with burnt tomato sauce, so you can skip that part and just keep the good stuff.
Why Homemade Butter Chicken Recipe Is Worth It
Homemade Butter Chicken Recipe gives you that classic Indian restaurant flavor with more control over spice, creaminess, and salt. You skip the food coloring, heavy sweetness, and mystery oils, and you get a sauce that tastes fresher and brighter.
You also stretch your budget, since a single batch can feed a family or give you lunches for days. Leftovers taste even better because the chicken soaks up more of that buttery tomato gravy overnight.
“This Homemade Butter Chicken Recipe tastes like my favorite takeout spot, but lighter and way more flavorful. ★★★★★”
Ingredients You Need
Chicken & Marinade
- 1.5 pounds boneless, skinless chicken thighs, cut into bite-size pieces
- Thighs stay juicy and forgiving; use chicken breast if you prefer leaner meat and shorten cook time slightly.
- 1 cup plain full-fat yogurt
- Greek yogurt works; thin it with 1–2 tablespoons water.
- 2 tablespoons lemon juice (fresh)
- 1.5 tablespoons ginger-garlic paste
- Or 1 tablespoon grated fresh ginger + 1 tablespoon minced garlic.
- 1.5 teaspoons kosher salt
- 1.5 teaspoons ground cumin
- 1.5 teaspoons ground coriander
- 1–2 teaspoons Kashmiri chili powder or mild chili powder
- Kashmiri chili gives color with gentle heat; use paprika plus a pinch of cayenne as a backup.
- 1 teaspoon garam masala
- 2 tablespoons neutral oil (canola, avocado, or sunflower)
Butter Tomato Sauce
- 3 tablespoons unsalted butter
- Use salted butter and reduce added salt slightly.
- 1 tablespoon neutral oil
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1–2 green chilies, slit or finely chopped (optional, for heat)
- 1.5 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon Kashmiri chili powder or mild chili powder
- 1 teaspoon garam masala
- 1 can (14–15 ounces) tomato puree or crushed tomatoes
- Use a smooth, good-quality brand like Mutti or Cento for a silkier sauce.
- 1 teaspoon sugar or honey
- Balances acidity; adjust to taste.
- 1 teaspoon kosher salt, plus more to taste
- 1/2–3/4 cup heavy cream
- Use half-and-half for a lighter version, or coconut cream for dairy-free.
- 1–2 tablespoons additional butter at the end (optional but amazing)
- 2–3 tablespoons chopped fresh cilantro for garnish
Pantry Shortcuts
- Use jarred ginger-garlic paste instead of fresh to save time.
- Use canned tomato puree instead of blending fresh tomatoes.
- Use pre-mixed butter chicken spice blends if you want to skip measuring individual spices; still add garam masala at the end for aroma.
Equipment List
- Large mixing bowl for marinating chicken
- Large heavy skillet, sauté pan, or Dutch oven
- Tongs or spatula
- Cutting board and sharp knife
- Measuring spoons and cups
- Blender or immersion blender (optional, for ultra-smooth sauce)
Quick Tips & substitutions
- Marinate the chicken at least 30 minutes; aim for 4–8 hours in the fridge for deeper flavor.
- Use chicken thighs if you want juicy, tender pieces that handle reheating well.
- Swap heavy cream with coconut cream for a dairy-free version and a subtle coconut note.
- Use ghee instead of butter if you want a deeper, nutty flavor and higher smoke point.
- Add a pinch of smoked paprika if you miss that tandoor-style smoky flavor.
- Cut the chili powder in half if you cook for kids or spice-sensitive eaters.
- Use a blender on the sauce if you want restaurant-style smoothness; strain after blending for extra silkiness.
- Stir in a splash of warm milk before serving if the sauce tastes too tangy or sharp.
- Double the sauce ingredients if you want extra gravy for naan or rice.
- Use leftover grilled or rotisserie chicken in a pinch; simmer it gently in the finished sauce so it stays tender.
How to Make Homemade Butter Chicken Recipe
Step 1: Marinate the Chicken
Add yogurt, lemon juice, ginger-garlic paste, salt, cumin, coriander, chili powder, garam masala, and oil to a large bowl. Whisk until the marinade looks smooth and evenly mixed. Add the chicken pieces and coat them thoroughly, making sure every piece wears a thick layer of marinade. Cover and chill at least 30 minutes, or up to overnight.
Step 2: Sear the Marinated Chicken
Heat a large skillet or Dutch oven over medium-high heat and add a drizzle of oil. Shake excess marinade off the chicken pieces and add them in a single layer without crowding. Sear each side for 3–4 minutes until the outside browns and the chicken cooks almost through. Work in batches if needed, then transfer the chicken to a plate and keep it nearby.
Step 3: Start the Butter Tomato Base
Lower the heat to medium and add butter and a tablespoon of oil to the same pan. Add the chopped onion and cook, stirring often, until it turns soft and golden, about 6–8 minutes. Add garlic, ginger, and green chilies and cook 1–2 minutes until fragrant and slightly sticky. Scrape up any browned bits from the chicken because they add tons of flavor.
Step 4: Toast the Spices
Add cumin, coriander, paprika, chili powder, and garam masala to the onion mixture. Stir constantly for 30–60 seconds so the spices bloom and turn aromatic. Keep the heat at medium and move quickly so the spices do not burn. If they look too dry, add a small splash of oil or water.
Step 5: Add Tomatoes and Simmer
Pour in the tomato puree and stir until everything looks well combined. Add salt and sugar or honey, then bring the mixture to a gentle simmer. Lower the heat and let it bubble softly for 10–15 minutes, stirring occasionally, until the sauce thickens and the raw tomato smell mellows. Taste and adjust salt or sweetness as needed.
Step 6: Blend for a Silky Sauce (Optional but Great)
Turn off the heat and let the sauce cool slightly if you use a blender. Blend the sauce until smooth, either in a countertop blender or with an immersion blender right in the pan. Return the smooth sauce to the pan and warm it over low heat. This step gives that classic restaurant-style velvety texture.
Step 7: Add Cream and Finish the Sauce
Pour in the heavy cream while you stir, starting with 1/2 cup and adding more if you want a richer, creamier sauce. Let the sauce simmer on low for 3–5 minutes so the flavors come together. Add another tablespoon or two of butter at this point if you want that extra luxurious finish. Taste again and tweak salt, chili, or sugar until it hits your perfect balance.
Step 8: Simmer the Chicken in the Sauce
Add the seared chicken and any juices from the plate back into the pan. Stir so every piece nestles into the sauce and sits fully coated. Simmer on low for 8–10 minutes until the chicken cooks through and turns tender, and the sauce thickens slightly. Sprinkle fresh cilantro on top right before serving.
Recipe Variations
- Gluten-free: Use gluten-free certified spices and serve with rice or gluten-free flatbread.
- Dairy-free: Swap butter with oil or dairy-free butter and use coconut cream instead of heavy cream.
- Low carb: Serve over cauliflower rice, sautéed spinach, or roasted vegetables instead of regular rice or naan.
- Extra spicy: Add more green chilies, a pinch of cayenne, or extra chili powder.
- Mild version: Use paprika instead of chili powder and skip the green chilies.
- Veggie-packed: Stir in blanched peas, steamed cauliflower, or sautéed bell peppers near the end.
- Paneer version: Replace chicken with cubed paneer and simmer gently so the paneer holds its shape.
- Tofu version: Use extra-firm tofu, press it, cube it, and marinate and sear it just like the chicken.
Ways to Serve Homemade Butter Chicken Recipe
- Spoon over fluffy basmati rice with extra sauce.
- Serve with warm naan, roti, or paratha for scooping.
- Pair with a simple cucumber and tomato salad or kachumber.
- Add a side of roasted or steamed vegetables for a fuller meal.
- Offer a bowl of plain yogurt or raita on the side to cool the heat.
Storage Success
Cool Homemade Butter Chicken Recipe to room temperature, then move it to airtight containers. Store it in the fridge for up to 3–4 days and reheat gently on the stove over low heat with a splash of water or cream to loosen the sauce. Freeze portions for up to 2–3 months, then thaw overnight in the fridge before reheating. Stir well after reheating so the sauce turns smooth and creamy again.
Homemade Butter Chicken Recipe
Ingredients
Instructions
- In a large bowl, whisk together the yogurt, lemon juice, ginger-garlic paste, salt, ground cumin, ground coriander, chili powder, garam masala, and neutral oil until smooth.
- Add the chicken pieces and toss until every piece is thoroughly coated in the marinade. Cover and refrigerate for at least 30 minutes, or up to overnight.
- Heat a large skillet or Dutch oven over medium-high heat and add a drizzle of oil if needed. Shake excess marinade off the chicken and arrange the pieces in a single layer without crowding.
- Sear the chicken for 3–4 minutes per side until browned and almost cooked through. Work in batches if necessary. Transfer the seared chicken to a plate and set aside.
- Reduce the heat to medium. In the same pan, add 3 tablespoons butter and 1 tablespoon neutral oil. Once melted, add the chopped onion and cook, stirring often, until soft and golden, about 6–8 minutes.
- Add the minced garlic, grated ginger, and green chilies (if using). Cook for 1–2 minutes until fragrant and slightly sticky, scraping up any browned bits from the bottom of the pan.
- Stir in the ground cumin, ground coriander, paprika, chili powder, and garam masala. Toast the spices for 30–60 seconds, stirring constantly, until aromatic. If the mixture looks too dry, add a small splash of oil or water.
- Pour in the tomato puree or crushed tomatoes and stir to combine. Add the sugar or honey and 1 teaspoon kosher salt. Bring to a gentle simmer, then reduce the heat to low and cook for 10–15 minutes, stirring occasionally, until slightly thickened and the raw tomato smell has mellowed.
- If you prefer a silky sauce, remove the pan from the heat and let the mixture cool slightly. Blend the sauce with an immersion blender directly in the pan, or transfer carefully to a countertop blender and blend until smooth, then return it to the pan.
- Return the sauce to low heat. Stir in 1/2 cup heavy cream, adding up to 3/4 cup if you want a richer, creamier sauce. Simmer gently for 3–5 minutes so the flavors meld. Stir in 1–2 tablespoons additional butter if desired, and adjust salt, chili, or sugar to taste.
- Add the seared chicken and any accumulated juices back into the pan, stirring to coat the pieces in the sauce. Simmer on low for 8–10 minutes, or until the chicken is cooked through and tender and the sauce has thickened slightly.
- Sprinkle with chopped fresh cilantro just before serving. Serve hot with basmati rice, naan, or your favorite sides.
Notes
Approximate per serving (6 servings): 420 calories; fat 29 g; saturated fat 14 g; carbohydrates 13 g; fiber 2 g; sugars 7 g; protein 26 g; sodium 720 mg. Values will vary based on specific ingredients, brands, and portion size.
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