Indulge in the rich, creamy goodness of Homemade Butter Chicken, a comforting Indian classic that’s surprisingly easy to make at home. This velvety dish, with tender chicken simmered in a spiced tomato-cream sauce, is perfect for cozy family dinners or impressing guests. Ready in about 45 minutes, this butter chicken recipe pairs beautifully with warm naan and fluffy rice for a meal that warms the soul.
Why You’ll Love Homemade Butter Chicken
- Rich and Comforting: Creamy, spiced sauce with tender chicken in every bite.
- Easy to Make: Simple steps for restaurant-quality flavor at home.
- Customizable: Adjust spices or swap ingredients to suit your taste.
- Perfect for Gatherings: A crowd-pleaser for dinners or special occasions.
- Great Leftovers: Tastes even better the next day and freezes well.
Ingredients for Homemade Butter Chicken
Here’s what you need for this butter chicken recipe (serves 4–6):
- 1.5 lbs (680g) boneless, skinless chicken thighs, cut into bite-sized pieces
- ½ cup (120g) plain Greek yogurt
- 3 tbsp (45g) unsalted butter, divided
- 4 garlic cloves, minced
- 1 medium onion, finely diced
- 1 cup (240ml) tomato sauce
- 1 tsp (4g) sugar
- ½ cup (120ml) heavy cream
- 2 tbsp (6g) freshly chopped parsley (optional, for garnish)
- Spices: 1 tsp (3g) garlic powder, 1 tsp (3g) sweet paprika, 1 tsp (3g) curry powder, ½ tsp (1g) cayenne pepper (optional), 1 tsp (3g) garam masala, ½ tsp (1g) black pepper
- For Serving: Naan bread and steamed rice
Equipment
- Medium mixing bowl
- Large skillet
- Knife and cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredient Tips
- Chicken thighs add juiciness; breasts work for a leaner option.
- Greek yogurt tenderizes the chicken; plain yogurt or coconut yogurt can substitute.
- Use tomato sauce for smoothness; canned crushed tomatoes work too.
- Adjust cayenne pepper for desired heat level.
- Cold butter at the end creates a silky sauce texture.
Directions for Homemade Butter Chicken
Let’s create this butter chicken recipe—rich, flavorful, and oh-so-comforting!
Marinate the Chicken
In a medium bowl, I mix 1.5 lbs chicken thighs with ½ cup Greek yogurt, 1 tsp garlic powder, 1 tsp sweet paprika, 1 tsp curry powder, and a pinch of salt. I stir to coat evenly and let it marinate for 15 minutes (or up to 4 hours in the fridge for deeper flavor).
Cook the Chicken
- I heat 3 tbsp oil in a large skillet over medium-high heat.
- I add the marinated chicken and cook for 8–10 minutes, stirring occasionally, until golden and cooked through.
- I remove the chicken and set it aside, keeping the oil in the skillet.
Prepare the Sauce Base
- I lower the heat to medium and add 1 tbsp butter to the skillet.
- I deglaze with a splash of water if needed, scraping up browned bits.
- I add 4 minced garlic cloves, 1 diced onion, and a pinch of salt, sautéing for 3–4 minutes until the onion is translucent and fragrant.
Build the Sauce
- I stir in 1 cup tomato sauce and 1 tsp sugar, letting it simmer for 2–3 minutes.
- I return the chicken to the skillet, then pour in ½ cup heavy cream, stirring until the sauce turns a vibrant orange.
Season and Simmer
- I add ½ tsp cayenne pepper (if using), 1 tsp garam masala, and ½ tsp black pepper.
- I let the sauce simmer on low for 10 minutes, allowing the flavors to meld beautifully.
Finish and Serve
- I stir in 2 tbsp cold butter for a silky finish and sprinkle with 2 tbsp chopped parsley if desired.
- I serve hot with warm naan and steamed rice, scooping generous portions for everyone.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: ~45 minutes
- Servings: 4–6
- Calories: ~400 kcal per serving (based on 6 servings, without rice/naan)
- Macros per Serving: 10g carbs, 25g protein, 30g fat, 2g fiber
Variations
Try these twists on this recipe:
- Vegetarian Option: Swap chicken for tofu or paneer, inspired by LaylaCooks’ Mexican Street Corn Brussels Sprouts.
- Spicy Kick: Increase cayenne to 1 tsp or add diced green chiles.
- Dairy-Free: Use coconut cream instead of heavy cream and plant-based butter.
- Veggie Boost: Add 1 cup diced bell peppers or peas with the onions.
- Mild Flavor: Skip cayenne and reduce garam masala for a gentler taste.
Serving Ideas:
- Pair with LaylaCooks’ Hibiscus Iced Tea for a refreshing drink.
- Serve with LaylaCooks’ Feta Watermelon Cucumber Salad for a light side.
- Enjoy with LaylaCooks’ Pumpkin Scones for a fusion twist.
Storage
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm gently on the stovetop over low heat, adding a splash of water or cream if the sauce thickens. For freezing, I portion into freezer-safe containers for up to 2 months, thawing overnight in the fridge before reheating.
Serving Tips
- Presentation: Serve in a large bowl with naan and rice for a family-style feast.
- Garnish: Sprinkle with fresh parsley or cilantro for a pop of color.
- Pairing: Pair with LaylaCooks’ Sweet Potato Toast for a creative side.
- Portion Size: About 1 cup per person, plus rice and naan.
- Occasions: Perfect for weeknight dinners, dinner parties, or cozy nights in.
FAQs
Can I use chicken breasts instead of thighs?
Yes, breasts work well but may cook faster; check for doneness after 6–8 minutes.
What can I use instead of heavy cream?
Coconut cream or full-fat yogurt are great substitutes, though the flavor may vary slightly.
Is butter chicken spicy?
It’s mildly spiced; adjust cayenne pepper to control the heat level.
Can I make this ahead of time?
Yes, marinate and cook the dish, then refrigerate for up to 1 day; reheat gently before serving.
Can I make this vegetarian?
Swap chicken for tofu, paneer, or chickpeas for a delicious vegetarian version.
More Chicken Recipes
- Chicken Piccata with Lemon Sauce
- Chicken Cabbage Savory Pirog
- Chicken and Broccoli Baked Alfredo
- Green Chile Chicken Enchiladas
- Mexican Pulled Chicken
Conclusion
Homemade Butter Chicken is a creamy, spiced masterpiece that brings comfort to any table. This butter chicken recipe delivers rich flavors with simple steps, perfect for any occasion. Try this recipe and savor the warmth of every bite!
Homemade Butter Chicken
Ingredients
- 1.5 lbs 680g boneless, skinless chicken thighs, cut into bite-sized pieces
- ½ cup 120g plain Greek yogurt
- 3 tbsp 45g unsalted butter, divided
- 4 garlic cloves minced
- 1 medium onion finely diced
- 1 cup 240ml tomato sauce
- 1 tsp 4g sugar
- ½ cup 120ml heavy cream
- 2 tbsp 6g freshly chopped parsley (optional, for garnish)
- Spices: 1 tsp 3g garlic powder, 1 tsp (3g) sweet paprika, 1 tsp (3g) curry powder, ½ tsp (1g) cayenne pepper (optional), 1 tsp (3g) garam masala, ½ tsp (1g) black pepper
- For Serving: Naan bread and steamed rice
Instructions
Marinate the Chicken
- In a medium bowl, I mix 1.5 lbs chicken thighs with ½ cup Greek yogurt, 1 tsp garlic powder, 1 tsp sweet paprika, 1 tsp curry powder, and a pinch of salt. I stir to coat evenly and let it marinate for 15 minutes (or up to 4 hours in the fridge for deeper flavor).
Cook the Chicken
- I heat 3 tbsp oil in a large skillet over medium-high heat. I add the marinated chicken and cook for 8–10 minutes, stirring occasionally, until golden and cooked through. I remove the chicken and set it aside, keeping the oil in the skillet.
Prepare the Sauce Base
- I lower the heat to medium and add 1 tbsp butter to the skillet. I deglaze with a splash of water if needed, scraping up browned bits. I add 4 minced garlic cloves, 1 diced onion, and a pinch of salt, sautéing for 3–4 minutes until the onion is translucent and fragrant.
Build the Sauce
- I stir in 1 cup tomato sauce and 1 tsp sugar, letting it simmer for 2–3 minutes. I return the chicken to the skillet, then pour in ½ cup heavy cream, stirring until the sauce turns a vibrant orange.
Season and Simmer
- I add ½ tsp cayenne pepper (if using), 1 tsp garam masala, and ½ tsp black pepper. I let the sauce simmer on low for 10 minutes, allowing the flavors to meld beautifully.
Finish and Serve
- I stir in 2 tbsp cold butter for a silky finish and sprinkle with 2 tbsp chopped parsley if desired. I serve hot with warm naan and steamed rice, scooping generous portions for everyone.
Notes
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