Homemade Butter Chicken (Step-by-Step Recipe)
Creamy, aromatic, and bursting with authentic Indian flavors, Homemade Butter Chicken is the ultimate comfort food with a restaurant-quality twist. This beloved dish features tender chicken pieces marinated in yogurt and spices, then simmered in a velvety tomato-cream sauce enriched with butter, garam masala, and warming aromatics. It’s the kind of meal that fills the whole house with incredible aromas and draws everyone straight to the table.
Each bite delivers a luxurious combination of textures—tender, silky, and perfectly balanced with sweet tomato notes, rich cream, and complex spice layers. Whether you’re cooking for a special weeknight or impressing dinner guests, this butter chicken is as achievable to make as it is to love. Add your favorite accompaniments like naan bread, basmati rice, fresh cilantro, or a dollop of yogurt for a colorful, customizable meal that feels like an authentic Indian restaurant experience.
Why You’ll Love This Homemade Butter Chicken
- Better than takeout: Restaurant-quality flavors made fresh at home—richer, more authentic, and customizable to your taste.
- Surprisingly easy: Despite seeming fancy, this dish comes together with simple techniques and accessible ingredients.
- Incredibly flavorful: Layers of spices, tomato, cream, and butter create depth that’s utterly addictive.
- Perfect for meal prep: Makes excellent leftovers that taste even better the next day as flavors meld.
- Crowd-pleasing favorite: Mild enough for sensitive palates but complex enough to impress food lovers.
Preparation Phase & Tools to Use (Essential Tools and Equipment, Plus Why They Matter)
Before diving into this delicious Homemade Butter Chicken, having the right tools on hand will make everything smoother—from prep to clean-up.
Essential Tools & Why You Need Them:
Large Heavy-Bottomed Pot or Dutch Oven
This is the MVP of the recipe. It distributes heat evenly, prevents scorching, and is perfect for simmering the sauce.
Blender or Immersion Blender
Essential for creating that signature silky-smooth sauce texture. An immersion blender works right in the pot.
Large Mixing Bowl
Perfect for marinating the chicken with yogurt and spices to tenderize and flavor it thoroughly.
Measuring Cups & Spoons
Precision matters—especially for the spice blend to achieve that authentic butter chicken flavor balance.
Wooden Spoon or Silicone Spatula
Ideal for stirring the sauce frequently without scratching your cookware.
Sharp Knife & Cutting Board
For cubing chicken, chopping onions, and mincing garlic and ginger efficiently.
Fine-Mesh Strainer (optional)
For an ultra-smooth sauce, strain it after blending to remove any remaining tomato seeds or chunks.
Having these items prepped and within reach makes the cooking process seamless and safe.
Preparation Tips
- Marinate the chicken for at least 1 hour or up to overnight for maximum tenderness and flavor penetration.
- Use full-fat yogurt and cream for the richest, most authentic flavor and texture.
- Make fresh ginger-garlic paste by blending equal parts for the best aromatic impact.
- Don’t skip kasuri methi (dried fenugreek leaves)—it’s the secret ingredient that adds authentic restaurant flavor.
- Blend the sauce thoroughly for that signature velvety texture that makes butter chicken so luxurious.
- Let the sauce simmer gently to develop depth—rushing it results in flat, one-dimensional flavor.
These small touches make a big difference in taste, texture, and presentation.
Ingredients for This Homemade Butter Chicken
Here’s everything you’ll need to bring this rich, flavor-packed dish to life. Most of the ingredients are available at any grocery store, making it both authentic and accessible.
For the Chicken Marinade:
- 1½ lbs boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
- ½ cup plain yogurt (full-fat preferred)
- 1 tablespoon lemon juice
- 1 tablespoon ginger-garlic paste
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- ½ teaspoon turmeric powder
- ½ teaspoon Kashmiri red chili powder (or paprika)
- ½ teaspoon salt
For the Butter Chicken Sauce:
- 4 tablespoons butter, divided
- 1 large onion, finely chopped
- 2 tablespoons ginger-garlic paste
- 1 (14 oz) can crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon turmeric powder
- ½ teaspoon Kashmiri red chili powder
- 1 teaspoon sugar
- 1 cup heavy cream
- 2 tablespoons kasuri methi (dried fenugreek leaves), crushed
- Salt to taste
Optional Garnishes:
- Fresh cilantro, chopped
- Heavy cream drizzle
- Butter pat
- Sliced green chilies
- Lemon wedges
- Extra kasuri methi
Everything in this list balances richness and spice—the creamy tomato sauce perfectly complements the tender, spiced chicken. The garnishes are optional but give the dish an authentic, restaurant-quality finish.
Step 1: Marinate the Chicken
In a large mixing bowl, combine the chicken cubes with yogurt, lemon juice, ginger-garlic paste, garam masala, cumin, turmeric, red chili powder, and salt. Mix well to coat every piece thoroughly. Cover and refrigerate for at least 1 hour, or preferably 4–6 hours for maximum flavor.
Step 2: Cook the Marinated Chicken
Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the marinated chicken (shake off excess marinade) and cook for 6–8 minutes, turning occasionally, until the chicken is browned on all sides and cooked through. Remove the chicken from the skillet and set aside. Don’t worry if it’s not completely cooked—it will finish in the sauce.
Step 3: Build the Sauce Base
In a large heavy-bottomed pot or Dutch oven, melt the remaining 2 tablespoons of butter over medium heat. Add the chopped onion and sauté for 5–7 minutes until soft and golden. Add the ginger-garlic paste and cook for 1–2 minutes until fragrant, stirring constantly to prevent burning.
Step 4: Add Tomatoes and Spices
Stir in the crushed tomatoes, tomato paste, garam masala, coriander, cumin, turmeric, red chili powder, sugar, and salt. Mix well and bring to a simmer. Cook for 10–12 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens. The oil should start separating from the sides—this indicates the sauce is ready.
Step 5: Blend and Enrich the Sauce
Remove the pot from heat and let cool slightly. Using an immersion blender, blend the sauce until completely smooth and velvety. Alternatively, carefully transfer to a regular blender, blend until smooth, and return to the pot. Place back on medium-low heat and stir in the heavy cream and crushed kasuri methi. Simmer gently for 3–4 minutes until the sauce is creamy and well-combined.
Step 6: Combine and Finish
Add the cooked chicken pieces to the sauce, stirring gently to coat every piece. Simmer for 5–7 minutes, allowing the chicken to finish cooking and the flavors to meld together. Taste and adjust seasoning with salt if needed. Remove from heat, garnish with fresh cilantro, a drizzle of cream, and a pat of butter. Serve hot with naan, rice, or your favorite Indian bread.
Notes
Spice Level Control: Kashmiri red chili powder provides color without much heat. For spicier butter chicken, add more chili powder or fresh green chilies.
Vegan Adaptation: Use coconut cream instead of dairy cream and coconut yogurt for marinating. Replace butter with vegan butter or coconut oil.
Smoky Flavor: Add ½ teaspoon of smoked paprika or create a quick “dhungar” by placing a small piece of charcoal on foil, lighting it, and covering the pot for 2 minutes.
Watch Out for These Mistakes While Cooking
- Not marinating long enough: Minimum 1 hour is needed for the yogurt to tenderize the chicken and spices to penetrate properly.
- Using low-fat dairy: Full-fat yogurt and cream are essential for rich, authentic flavor. Low-fat versions taste thin and watery.
- Burning the ginger-garlic paste: It burns quickly and turns bitter. Always cook over medium heat and stir constantly.
- Skipping the blending step: The sauce must be smooth for authentic butter chicken. Chunky sauce changes the entire character of the dish.
- Adding cream too early: Cream can curdle if added before the sauce is fully cooked. Always add it at the end.
- Not crushing the kasuri methi: Crushing the dried fenugreek leaves between your palms releases essential oils and maximizes flavor.
- Overcooking the chicken: Chicken continues cooking in the sauce. Don’t overcook it initially or it becomes dry and tough.
- Rushing the sauce development: Let the tomatoes cook down properly until oil separates for the best depth of flavor.
What to Serve With Homemade Butter Chicken?
This rich, creamy curry is satisfying on its own, but pairing it with the right sides can elevate it into a complete Indian feast. Whether you’re going traditional or creative, there’s a side dish for every preference.
8 Delicious Recommendations:
Garlic Naan Bread
Warm, fluffy naan is essential for scooping up every bit of that creamy, buttery sauce.
Basmati Rice
Fragrant, fluffy basmati rice provides the perfect neutral base for the rich curry.
Jeera Rice (Cumin Rice)
Aromatic rice with cumin seeds adds subtle spice that complements the butter chicken beautifully.
Raita (Yogurt Sauce)
Cool, refreshing cucumber raita provides a creamy contrast that balances the richness.
Papadums
Crispy lentil crackers add a delightful textural contrast and traditional Indian touch.
Tandoori Roti
Whole wheat flatbread offers a healthier, rustic alternative to naan for scooping.
Saag Paneer or Dal Makhani
Additional curry dishes create a full Indian thali experience for special occasions.
Gulab Jamun or Kheer (for dessert)
Sweet, syrupy desserts provide the perfect ending to a rich, spiced main course.
These pairings help round out the meal and bring a restaurant-level feel to your dinner table.
Storage Instructions
Homemade Butter Chicken is even better the next day—and it stores beautifully.
How to Store:
Refrigerator: Let the butter chicken cool completely, then transfer to an airtight container. It will keep in the fridge for up to 4 days.
Freezer: For longer storage, freeze in airtight, freezer-safe containers for up to 3 months. The sauce may separate slightly when thawed but will recombine when reheated.
Reheating:
Stovetop: Reheat gently in a pot over medium-low heat, stirring occasionally, until heated through. Add a splash of cream if the sauce seems thick.
Microwave: Heat individual portions on medium power for 2–3 minutes, stirring halfway through.
Always ensure internal temperature reaches 165°F (74°C) when reheating chicken.
Estimated Nutrition (Per Serving – Based on 6 Servings)
Please note this is an approximate breakdown and may vary based on exact ingredients used.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 425 |
| Protein | 28g |
| Carbohydrates | 14g |
| Dietary Fiber | 3g |
| Sugar | 8g |
| Total Fat | 30g |
| Saturated Fat | 17g |
| Unsaturated Fat | 11g |
| Trans Fat | 0g |
| Cholesterol | 130mg |
| Sodium | 620mg |
This dish delivers a rich, satisfying balance of protein, carbs, and fats—great for a hearty lunch or dinner with energy to spare.
Frequently Asked Questions
1. Can I make Homemade Butter Chicken ahead of time?
Absolutely. Butter chicken actually tastes better the next day as flavors meld. Make it up to 2 days ahead and refrigerate.
2. Can I use chicken breasts instead of thighs?
Yes, but thighs are recommended for their tenderness and flavor. If using breasts, be careful not to overcook them.
3. Is butter chicken very spicy?
Traditional butter chicken is mild to medium. The Kashmiri chili powder adds color more than heat. Adjust spice level to your preference.
4. What’s the difference between butter chicken and tikka masala?
Butter chicken is creamier and sweeter with more butter, while tikka masala has a more tomato-forward, slightly tangier sauce.
5. Can I skip the kasuri methi?
While you can, kasuri methi provides an authentic flavor that’s hard to replicate. It’s worth seeking out at Indian grocery stores.
6. Can I double this recipe for a larger group?
Absolutely! Double all ingredients and use a larger pot. The cooking process remains the same.
7. Can I make this in a slow cooker?
Yes. Brown the chicken and sauté the onions first, then add everything except cream to the slow cooker. Cook on low for 4–6 hours, blend, then stir in cream.
8. How do I make it healthier?
Use Greek yogurt for marinating, reduce butter, and substitute half the cream with coconut milk or cashew cream.
Conclusion
Homemade Butter Chicken is the ultimate combination of rich, creamy comfort and authentic Indian flavor—all simmered into one luxurious, satisfying dish. With its tender chicken, velvety tomato-cream sauce, and aromatic spices, it’s everything you love about Indian cuisine, made accessible in your own kitchen.
Perfect for family dinners, special occasions, or meal prep, this butter chicken is as versatile as it is delicious. Plus, with endless serving options, it adapts to any meal. So grab your pot and make dinner something everyone looks forward to.
