Easy Homemade Butter Chicken

This rich creamy butter chicken brings a touch of restaurant magic to your home kitchen with minimal fuss and maximum flavor. Whether you are new to Indian cooking or simply craving a comforting classic this approachable recipe delivers deep spices and silky sauce for a meal that feels special any night of the week.

On my first attempt at homemade butter chicken my kitchen was filled with the warm aroma of toasted spices and creamy sauce bubbling away. It quickly became a staple comfort dish that my family requests when anyone needs a little pick me up.

Ingredients

• Boneless chicken chunks: provide lean protein and stay juicy in the sauce Choose either breast or thigh depending on your preference
• Plain yogurt: forms the base of the marinade helping to tenderize the chicken Go for a thick whole milk yogurt for extra creaminess
• Lemon juice: brightens the flavors Select a juicy fresh lemon for best results
• Turmeric: offers vibrant color and earthy undertones Look for a deep golden powder and avoid old faded jars
• Garam masala: brings signature warmth Use a fresh blend for fuller aroma
• Cumin: adds toasty depth Toasting whole seeds before grinding can make a difference
• Chili powder: provides the savory kick You can control the amount for milder or spicier chicken
• Salt: highlights every flavor Choose fine sea salt for easy mixing
• Onion: finely chopped melts into the sauce For a sweeter taste opt for yellow onions
• Garlic and ginger: add sharpness and fragrance Always use fresh rather than pre minced for best bite
• Tomato puree: gives body and tanginess Choose a smooth rich canned puree or high quality passata
• Heavy cream or coconut milk: creates the luxurious finish If dairy free coconut milk is a wonderful substitute
• Butter: makes the sauce irresistibly glossy and rich European style butter adds more flavor
• Cilantro: brings freshness Chop just before serving for the brightest color

Instructions

Marinate the Chicken:

Mix chicken with yogurt lemon juice turmeric garam masala cumin chili powder and salt Use your hands to fully coat each piece Cover and refrigerate for at least thirty minutes or overnight for juicier chicken and deeper flavor

Cook the Chicken:

In a large skillet over medium heat arrange the marinated chicken in a single layer Sear without stirring for three to four minutes to develop a golden crust Flip and cook two to three minutes more until cooked through but still tender Remove the chicken to a plate and keep warm

Make the Sauce Base:

In the same skillet melt the butter over medium low heat Add finely chopped onion and cook for six to eight minutes stirring occasionally The onions should become soft sweet and pale golden but not browned

Bloom the Aromatics:

Stir in the minced garlic and grated ginger Let sizzle for one minute until the kitchen smells fragrant Immediately add garam masala cumin and chili powder Stir constantly to wake up the spices and toast them for thirty seconds

Simmer the Sauce:

Pour in the tomato puree scraping up any browned bits from the pan This builds deep flavor Simmer uncovered for about ten minutes stirring and lowering heat if needed The sauce will thicken and develop a rich red color

Blend in Creaminess:

Pour in the heavy cream or coconut milk Stir gently and let the sauce become smooth and creamy If the sauce is too thick thin with a splash of water

Combine Chicken and Sauce:

Return the cooked chicken and its juices to the skillet Stir to coat with the sauce Gently simmer together for five to seven minutes until the chicken is tender and the sauce is velvety Taste and adjust salt or spice as desired

Finish and Serve:

Turn off the heat Sprinkle with chopped cilantro for brightness Serve over fluffy rice or scoop up with pillowy naan for a complete meal

One of my favorite touches is finishing with plenty of fresh cilantro I love how it lifts the whole dish and adds a moment of freshness right before serving My youngest child insists on an extra handful every time and it always makes me smile

Storage Tips

Cool butter chicken completely before transferring to airtight containers Refrigerate for up to four days Reheat gently on the stove with a splash of water to loosen the sauce For freezing portion cooled leftovers into freezer bags Squeeze out air and flatten for easy stacking Thaw overnight in the refrigerator before reheating

Ingredient Substitutions

Chicken thighs stay extra juicy but breast works fine For more vegetables stir in spinach or peas just before serving Cauliflower or chickpeas can stand in for chicken for a vegetarian version If you are out of heavy cream full fat coconut milk gives a delicious dairy free twist

Serving Suggestions

Spoon butter chicken over basmati rice or scoop with naan bread Balance the richness by pairing with crisp cucumber salad or pickled onions Try adding a spoonful of plain yogurt and extra chili flakes for more tang and heat

Cultural Context

Butter chicken also known as murgh makhani is a beloved North Indian dish created in Delhi during the mid twentieth century Chefs found a clever way to transform leftover tandoori chicken by simmering it in a creamy tomato sauce

Seasonal Adaptations

Add roasted squash or sweet potato in the fall for a cozy twist Include fresh green peas or spinach at the end of cooking in early spring Serve with sliced ripe tomatoes or fresh corn salad in the summer for lightness

With a little planning you can enjoy this butter chicken as an easy weeknight dinner or share it with friends for something special. Every bite brings warmth comfort and a touch of homemade joy.

Recipe FAQs

→ What type of chicken works best?

Boneless, skinless chicken thighs are preferred for their tenderness, but breast meat also works well in this dish.

→ Can I substitute heavy cream?

Yes, coconut milk is an excellent dairy-free alternative that provides a slightly sweet, creamy texture.

→ How spicy is this dish?

The heat is mild, mainly from chili powder. Adjust the amount to your heat preference for a milder or spicier result.

→ What pairs well as a side?

Basmati rice, naan, or flatbread are all classic accompaniments to soak up the savory sauce.

→ Can this be made ahead?

Absolutely. Both the marinated chicken and finished dish can be prepared in advance and reheated gently before serving.