There’s something undeniably comforting about a plate of tender chicken bathed in a luxuriously creamy, tomato-spiced sauce that warms you from the inside out. This homemade butter chicken brings together a symphony of spices—ground cumin, coriander, turmeric, garam masala, and just a hint of chili powder—each playing its part in creating that classic, melt-in-your-mouth flavor profile. When the yogurt and lemon juice meet the chicken for marinating, they work their magic on the meat, infusing it with tangy brightness and helping those aromatic spices cling to every bite. After an hour (or even better, overnight) in the fridge, the chicken is ready to sear, picking up those lovely golden-brown edges before being reunited with the sauce for a gentle simmer.
As the onions caramelize in butter and the ginger, garlic, and cinnamon join the party, you’ll notice the sauce thickening and deepening in color. A slow stir reveals that silky, homogenous texture when the tomato puree finally lets go of its oil, and adding heavy cream and sugar brings everything together into a velvety hug of flavor. Whether you’re planning an intimate dinner or a festive gathering, this intermediate-level recipe—about 1 hour of prep plus 40 minutes of cooking—promises to impress both curious home cooks and seasoned spice enthusiasts alike. Serve it with warm naan or fluffy basmati rice to catch every last drop, and watch as family and friends delight in that rich, signature taste.
KEY INGREDIENTS IN HOMEMADE BUTTER CHICKEN
Every standout dish begins with quality ingredients. In this butter chicken recipe, each component has a special role, from building layers of flavor to creating that signature creamy sauce you know and love.
- Chicken thighs or breasts
Tender and juicy, boneless, skinless chicken pieces soak up the marinade beautifully. Thighs offer extra richness, while breasts are leaner—both work perfectly here.
- Plain yogurt
This provides a tangy base for the marinade, helping to tenderize the chicken and balance the spices.
- Lemon juice
Adds bright acidity that cuts through the richness of the sauce and enhances the overall flavor profile.
- Ground cumin
Earthy and aromatic, cumin seeds bring warmth and depth, anchoring the spice blend.
- Ground coriander
With its citrusy undertones, coriander complements the cumin and adds a gentle sweetness.
- Turmeric
Offers a vibrant golden hue and subtle bitter notes that round out the flavor.
- Garam masala
A fragrant mix of spices, this finishing touch imparts complexity and an unmistakable Indian flair.
- Chili powder
Provides heat—adjust according to your spice tolerance for a mild warmth or a fiery kick.
- Salt
Essential for seasoning, it amplifies the flavors of every other ingredient.
- Unsalted butter
Gives the sauce its rich, creamy foundation. Sautéing aromatics in butter releases a nutty flavor.
- Onion
When finely chopped and browned, onion builds sweetness and body in the sauce.
- Garlic
Adds pungent depth and savory notes that marry beautifully with the spices.
- Fresh ginger
Brings a zesty, slightly spicy brightness that balances the richness.
- Ground cinnamon
A hint of warm, sweet spice that elevates the complexity without overpowering.
- Tomatoes
Pureed tomatoes form the tangy, luscious base of the sauce, offering natural acidity and sweetness.
- Heavy cream
Swirls in lavish creaminess, mellowing the spices and creating that signature silky texture.
- Sugar
Just a touch to balance acidity and round out the flavor profile.
- Fresh cilantro
Provides a burst of herbal freshness when sprinkled over the finished dish.
- Water
Used sparingly to adjust the sauce consistency, ensuring it’s not too thick or too thin.
HOW TO MAKE HOMEMADE BUTTER CHICKEN
Bringing all these flavors together is an enjoyable journey. From marinating to simmering, each step builds on the last to deliver a luscious, crave-worthy curry.
1. In a large bowl, combine plain yogurt, lemon juice, ground cumin, ground coriander, turmeric, garam masala, chili powder, and salt. Add the chicken pieces and ensure each piece is generously coated. Cover and marinate in the refrigerator for at least 1 hour, ideally overnight, to deepen the flavor and tenderize the meat.
2. Heat 1 tablespoon of unsalted butter in a large skillet over medium heat. Working in batches, sear the marinated chicken pieces until the edges are golden and the outside is set—but not fully cooked. Remove the chicken and set aside on a plate.
3. In the same skillet, add the remaining butter. Sauté the finely chopped onion over medium heat until it turns a rich golden brown, about 6–8 minutes. Stir in the minced garlic, grated ginger, and ground cinnamon, cooking for another 1–2 minutes until fragrant.
4. Stir in the tomato puree, then let the mixture simmer undisturbed until the oil begins to separate from the tomato base—about 10 minutes. This step concentrates the tomatoes’ flavor and deepens the sauce’s color.
5. Reduce the heat to low, then add the heavy cream and sugar, stirring thoroughly to create a smooth, creamy sauce.
6. Return the seared chicken pieces to the skillet. If the sauce is too thick, stir in water a little at a time until you reach your preferred consistency. Cover the pan, and let everything simmer gently on low heat for 20–25 minutes, or until the chicken is cooked through and tender.
7. Remove the lid, adjust seasoning if needed, and garnish with fresh cilantro before serving.
SERVING SUGGESTIONS FOR HOMEMADE BUTTER CHICKEN
Once your butter chicken is ready, the way you present it can elevate the entire experience. A little attention to detail in plating and pairing will make your meal feel extra special.
- Serve with warm, fluffy naan bread brushed with garlic butter, perfect for scooping up every last bit of the creamy sauce.
- Pair with steamed basmati rice, its long, slender grains absorbing the flavors beautifully; a sprinkle of fresh cilantro and a wedge of lemon adds brightness.
- Offer a side of cucumber raita, a cooling yogurt-based dip with diced cucumber and mint, to balance the spice and add freshness.
- Complement the meal with a simple green salad dressed in lemon vinaigrette or a refreshing mango lassi, enhancing the dining experience with a sweet contrast.
HOW TO STORE HOMEMADE BUTTER CHICKEN
Storing your leftover butter chicken correctly ensures that every bite remains as flavorful as the first. Proper cooling, packaging, and reheating will help maintain the sauce’s creamy texture and the chicken’s tenderness.
- Refrigerator Storage: Let the curry cool to room temperature, then transfer it into an airtight container. Store in the fridge for up to 3–4 days.
- Freezer Storage: For longer keeping, portion into freezer-safe boxes, leaving a bit of headspace for expansion. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating Tips: Gently reheat on the stove over low to medium heat, stirring occasionally. Add a splash of water or cream if the sauce has thickened too much.
- Transport and Meal Prep: Use leakproof, microwave-safe containers for grab-and-go lunches. Store rice and curry separately to preserve texture, then combine before heating.
CONCLUSION
From marinating tender chicken in a vibrant blend of spices and yogurt, to searing and simmering in a velvety tomato-cream sauce, this homemade butter chicken recipe demonstrates how accessible—and rewarding—Indian cooking can be at home. You’ve learned how each key ingredient contributes to the final dish, and you’ve followed the step-by-step instructions to achieve that signature balance of warmth, creaminess, and aromatic depth. Whether this is your first foray into curry or you’re expanding your weeknight rotation, you can print this article and save it for later, knowing that the FAQ section below will guide you through any lingering questions. With about 1 hour of hands-on prep, 40 minutes of cooking time, and that all-important marinating hour, this intermediate-level recipe is perfect for cozy dinners or memorable gatherings.
I’d love to hear how your butter chicken adventure turns out! If you have any comments, questions, or feedback—whether it’s about adjusting the spice level, swapping ingredients, or troubleshooting any step—feel free to share. Your experiences help build a vibrant community of home cooks who delight in flavors from around the world. Happy cooking, and may every bite bring warmth and joy to your table!
Homemade Butter Chicken
Description
Experience the warm spices and creamy sauce that envelop tender chicken pieces in this homemade butter chicken. Perfect for a cozy dinner, serve it with naan or basmati rice for a satisfying meal.
Ingredients
Instructions
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In a large bowl, combine yogurt, lemon juice, cumin, coriander, turmeric, garam masala, chili powder, and salt. Add the chicken pieces and marinate for at least 1 hour, preferably overnight in the refrigerator.
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Heat 1 tablespoon of the butter in a large skillet over medium heat. Cook the marinated chicken pieces in batches until they are seared on the outside but not fully cooked. Remove the chicken and set aside.
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In the same skillet, add the remaining butter and sauté the onions until they turn golden brown. Add the garlic, ginger, and cinnamon, and cook for another 1-2 minutes.
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Stir in the tomato puree, and cook until the oil begins to separate from the tomato mixture, about 10 minutes.
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Lower the heat, then add the cream and sugar. Stir well to combine.
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Return the chicken to the skillet. If the sauce is too thick, add some water to reach desired consistency. Cover and let simmer on low heat for 20-25 minutes, or until the chicken is thoroughly cooked and tender.
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Garnish with chopped cilantro before serving.
Note
- Butter chicken is best served with naan or basmati rice.
- Adjust the spice level by altering the quantity of chili powder.
- Marinating the chicken overnight enhances the flavor.
- For a healthier version, substitute heavy cream with cashew cream.
- Fresh tomatoes can be used in place of canned pureed tomatoes for a richer taste.
