Butter Chicken is a classic comfort dish that warms you up with its creamy tomato sauce and tender, juicy pieces of chicken. The rich butter and subtle spices create a smooth, flavorful sauce that’s both simple and satisfying. If you love gentle Indian flavors with a hint of sweetness and spice, this dish will quickly become a favorite.
I love making homemade Butter Chicken because it feels like a special treat that’s actually easy to pull off at home. Marinating the chicken and slowly simmering it in the buttery tomato sauce lets all the flavors come together perfectly. I usually make extra sauce because it’s so good you’ll want to drizzle it over rice or even naan bread.
The best part about Butter Chicken is how versatile it is for sharing. I like serving it with fluffy basmati rice and some fresh herbs on top. It’s a meal that brings people together around the table, and somehow tastes even better the next day. Once you try this homemade version, you might never want to order takeout again!
Key Ingredients & Substitutions
Chicken Thighs: I prefer thighs for their juiciness and tenderness. White meat like chicken breast can work but may dry out if overcooked.
Yogurt: This tenderizes the chicken and adds mild tanginess. Use plain Greek yogurt or any plain yogurt. For a dairy-free option, try coconut yogurt.
Butter: Unsalted butter is best to control salt levels. If you want a lighter twist, use ghee or a mix of butter and oil.
Tomato Puree: Smooth tomato puree gives the sauce its rich base. You can substitute with crushed tomatoes or canned tomato sauce for convenience.
Spices: Garam masala is key for authentic flavor. If it’s hard to find, mix equal parts ground cumin, coriander, cinnamon, cardamom, and cloves.
Fenugreek Leaves (Kasuri Methi): Optional but adds a subtle earthy aroma. If unavailable, don’t worry — the dish will still taste great!
How Do You Make the Chicken Tender and Flavorful?
Marinating is the secret here. Yogurt and lemon juice help break down the chicken’s proteins, making it soft and juicy. Here’s what I do:
- Mix the yogurt, lemon juice, and spices well before adding chicken.
- Coat chicken pieces fully and let them rest at least 1 hour; overnight is even better.
- When cooking, shake off excess marinade to avoid steaming the chicken instead of browning it.
- Cook chicken until almost done before adding it back to the sauce to finish cooking gently.
This approach ensures the chicken stays tender and soaks up all the delicious flavors from the sauce.
Equipment You’ll Need
- Large skillet or sauté pan – perfect for browning the chicken and cooking the sauce all in one place.
- Mixing bowl – to marinate the chicken evenly with spices and yogurt.
- Wooden spoon or silicone spatula – great for stirring the sauce without scratching your pan.
- Measuring spoons – to get your spices just right for balanced flavor.
- Lid for the pan – helps the chicken cook evenly and the sauce to simmer gently.
Flavor Variations & Add-Ins
- Swap chicken thighs for boneless chicken breasts if you prefer white meat; just watch cooking time to keep it moist.
- Try adding diced bell peppers or spinach near the end of cooking for a fresh veggie boost.
- Use coconut milk in place of heavy cream for a dairy-free version with a subtle tropical flavor.
- Add a pinch of smoked paprika or cayenne pepper if you want a little more heat and smoky depth.
How to Make Homemade Butter Chicken
Ingredients You’ll Need:
For the Chicken Marinade:
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 1 tbsp lemon juice
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt
For the Sauce:
- 3 tbsp butter, divided
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 can (14 oz) tomato puree or crushed tomatoes
- 1 tsp garam masala (remaining)
- 1 cup heavy cream
- ½ tsp fenugreek leaves (kasuri methi), crushed (optional)
- Fresh cilantro, chopped for garnish
- Cooked basmati rice, to serve
How Much Time Will You Need?
Plan for about 10 minutes to prep and mix the marinade. Marinate the chicken for at least 1 hour (overnight works best for more flavor). Cooking the chicken and sauce should take about 30 minutes. Altogether, you’re looking at roughly 1 hour and 45 minutes if you marinate well ahead, or 40 minutes if you’re short on time and marinate briefly.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, mix the yogurt, lemon juice, 1 tsp garam masala, turmeric, chili powder, cumin, coriander, and salt. Add the chicken pieces and stir well so each piece is coated. Cover and refrigerate for at least 1 hour, or overnight for best flavor.
2. Cook the Chicken:
Heat 2 tablespoons of butter in a large skillet over medium heat. Remove excess marinade from chicken and add pieces to the pan. Cook until lightly browned and nearly cooked through, around 7-8 minutes. Take the chicken out and set aside.
3. Make the Sauce:
In the same pan, add the remaining 1 tablespoon of butter. Sauté the chopped onion until soft and golden, about 5-6 minutes. Add the garlic and ginger and cook for 1-2 minutes, until you smell their aroma.
4. Simmer the Tomato Sauce:
Pour in the tomato puree and add the remaining 1 tsp of garam masala. Stir well and simmer gently for 10 to 15 minutes until the sauce thickens and starts to separate from the oil.
5. Combine Chicken and Sauce:
Put the chicken and any juices back into the pan. Stir to coat in the sauce.
6. Finish with Cream and Fenugreek:
Lower the heat, pour in the heavy cream, and gently simmer for 5-7 more minutes until the chicken is cooked through and the sauce is creamy. Add crushed fenugreek leaves if you like, and stir well.
7. Final Touches and Serving:
Taste and adjust seasoning. Serve your butter chicken hot over fluffy basmati rice, with a sprinkle of fresh chopped cilantro for a bright finish. Enjoy your rich, comforting homemade butter chicken!
Can I Use Frozen Chicken for Butter Chicken?
Yes, you can use frozen chicken, but make sure it’s fully thawed before marinating and cooking. Thaw it safely in the refrigerator overnight or use the cold water method for quicker thawing.
Can I Substitute Heavy Cream with Something Else?
Absolutely! Coconut milk is a great dairy-free alternative that adds a slightly sweet, tropical flavor. You can also use cashew cream or half-and-half for a lighter option, but the sauce may be less rich.
How Long Can I Store Leftover Butter Chicken?
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or microwave, adding a splash of water or cream if the sauce thickens too much.
Can I Adjust the Spice Level?
Definitely! Reduce the chili powder if you prefer mild flavors or add extra chili or cayenne pepper for more heat. Tasting and adjusting at the end helps to get the spice just right for you.
