Homemade Butter Chicken

Imagine rich, velvety tomato cream sauce coating tender morsels of chicken, filling your kitchen with an intoxicating aroma of exotic spices. This restaurant-quality Homemade Butter Chicken will transport your taste buds straight to North India with its perfect balance of creaminess, warmth, and subtle heat. Unlike many takeout versions, this authentic recipe delivers layers of complex flavor without being overly heavy or greasy. You’ll learn how to create this beloved curry from scratch, mastering the signature sauce that makes butter chicken a global sensation, using simple ingredients and straightforward techniques that guarantee impressive results every time.

Why You’ll Love This Recipe

This Homemade Butter Chicken recipe stands out for so many reasons. First, it strikes the perfect balance between authentic flavors and accessibility – no hunting for obscure ingredients at specialty stores. The marinated chicken thighs remain incredibly tender and juicy, with the yogurt tenderizing the meat before it’s cooked to golden perfection.

The sauce is where the magic truly happens – velvety smooth with a harmonious blend of richness from the cream, tanginess from the tomatoes, and warmth from the spices. Each bite delivers a different sensation: the initial burst of aromatic spices gives way to creamy comfort, followed by subtle heat that lingers pleasantly rather than overwhelming your palate.

What’s more, despite its impressive depth of flavor, this Indian butter chicken comes together in manageable steps that even beginners can master. The recipe is forgiving and adaptable, allowing you to adjust the heat level and consistency to your preference. Whether served for a weeknight family dinner or a special gathering, this dish never fails to impress.

Ingredients List for the Homemade Butter Chicken

This butter chicken recipe uses an authentic combination of pantry staples and aromatic spices that create the distinctive rich, creamy sauce that’s beloved worldwide. The yogurt marinade tenderizes the chicken while the blend of spices creates the signature flavor profile.

• 1 ½ pounds skinless, boneless chicken thighs, cut into bite-sized chunks
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon sweet paprika
• ½ teaspoon curry powder
• 1 tablespoon Greek yogurt
• 3 tablespoons vegetable oil
• 3 tablespoons butter (divided)
• 6 garlic cloves (minced)
• 1 medium onion (diced)
• 1 15-ounce can tomato sauce
• 1 teaspoon sugar
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 2 cups heavy cream
• ½ teaspoon cayenne pepper (optional for heat)
• 1 teaspoon garam masala
• ½ teaspoon curry powder
• ¼ cup freshly chopped parsley (optional, for garnish)
• Naan bread
• Steamed rice

Pro Tips

Creating restaurant-quality Homemade Butter Chicken relies on a few critical techniques that elevate this dish from good to exceptional:

First, don’t rush the marination process. While 15 minutes works in a pinch, extending the marination time to 2-4 hours (or even overnight in the refrigerator) allows the yogurt’s enzymes to fully tenderize the chicken and helps the spices penetrate more deeply.

Second, the key to that signature velvety texture is proper temperature management when adding the cream. Always reduce the heat to low and slowly incorporate the cream while stirring constantly. Adding it all at once or over high heat risks curdling the sauce, which ruins the smooth texture that defines authentic butter chicken.

Lastly, the final addition of cold butter (known as “mounting” the sauce) is not just a flavor enhancement—it creates an emulsion that gives the sauce its characteristic glossy finish and silky mouthfeel. For best results, cut the cold butter into small cubes and whisk them in one at a time with the heat turned off, letting residual warmth gently melt each addition before adding the next.

Instructions

Step 1: Marinate the Chicken
In a medium bowl, combine chicken, salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix well until evenly coated.
Let marinate for at least 15 minutes while preparing the other ingredients.

Step 2: Cook the Chicken
Heat 3 tablespoons of oil in a large skillet over medium-high heat.
Add the marinated chicken and cook for 8–10 minutes, stirring occasionally, until golden brown and cooked through.
Remove the chicken from the skillet and set aside, leaving the oil in the pan.

Step 3: Prepare the Sauce Base
Reduce heat to medium and add 1 tablespoon of butter to the skillet.
Deglaze the pan, scraping up browned bits (add a splash of water if needed).
Add minced garlic, diced onion, and a pinch of salt.
Sauté until the onion is translucent and fragrant.

Step 4: Build the Sauce
Stir in the tomato sauce and sugar.
Simmer for 2–3 minutes, then add the chicken back to the skillet and mix well.
Pour in the heavy cream and stir until the sauce turns orange.

Step 5: Season and Simmer
Add cayenne pepper (if using), garam masala, curry powder, and black pepper.
Simmer on low heat for 10 minutes, allowing flavors to meld.
Add remaining spices and salt to taste.

Step 6: Finish with Butter
Stir in the remaining 2 tablespoons of cold butter until melted and smooth.
Sprinkle with chopped parsley if desired.

Step 7: Serve
Serve hot with naan bread and steamed rice.

Variations

Vegetarian Butter Paneer: For a meatless alternative that maintains the essence of butter chicken, substitute the chicken with 14-16 ounces of firm paneer cheese cut into 1-inch cubes. Skip the marination step and instead lightly pan-fry the paneer in a tablespoon of ghee or oil until golden on all sides before adding to the sauce. The creamy texture of paneer beautifully absorbs the rich flavors of the sauce.

Dairy-Free Butter Chicken: Create a dairy-free version without sacrificing creaminess by replacing the yogurt with coconut yogurt, the heavy cream with full-fat coconut milk, and the butter with coconut oil or a high-quality vegan butter alternative. The coconut adds a subtle sweetness that complements the spices in traditional butter chicken while maintaining the luxurious texture that makes this dish so beloved.

Spicy Butter Chicken: For heat enthusiasts, transform this into a fiery version by doubling the cayenne pepper and adding 1-2 finely chopped green chilies (seeds included) when sautéing the garlic and onions. You can also incorporate ½ teaspoon of red chili powder with the other spices to create an intensely warming variation that still retains the signature creaminess of authentic homemade butter chicken.

Storage and Serving

Homemade Butter Chicken actually improves with time as the flavors continue to develop, making it perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently over low heat, adding a splash of cream or water if the sauce has thickened too much. For longer storage, freeze portions in freezer-safe containers for up to 2 months – the sauce may separate slightly when thawed but will recombine when reheated slowly with gentle stirring.

For an impressive presentation, serve your butter chicken in a warmed, shallow bowl with steamed basmati rice on one side and a piece of butter-brushed naan on the other. Create a complete Indian feast by pairing it with simple side dishes like cucumber raita, a fresh kachumber salad, or sautéed spinach with garlic. For a lower-carb option, serve over cauliflower rice or with additional steamed vegetables on the side to soak up the delicious sauce.

FAQs

Can I use chicken breast instead of thighs for butter chicken?
Yes, boneless skinless chicken breast works well, but be careful not to overcook it as breast meat can dry out more easily than thighs. Reduce the sautéing time to 6-7 minutes and check for doneness earlier.

Why is my butter chicken sauce grainy?
A grainy texture usually happens when the cream curdles. To prevent this, make sure to lower the heat before adding the cream and incorporate it gradually while stirring constantly. Also, using room temperature cream instead of cold can help minimize the risk of curdling.

What’s the difference between butter chicken and tikka masala?
While similar, butter chicken typically has a creamier, sweeter, and more buttery sauce with milder spicing, while tikka masala usually features a tangier tomato-forward flavor profile with more pronounced spices. Butter chicken originated in Delhi, while tikka masala likely developed in the UK.

Can I make butter chicken without heavy cream?
Absolutely! For a lighter version, substitute half-and-half or a combination of milk and Greek yogurt. The sauce won’t be quite as rich but will still have good flavor. For a dairy-free option, full-fat coconut milk makes an excellent substitute.

What spices can I add for a more authentic flavor?
For more depth, add ¼ teaspoon each of ground cardamom, fenugreek leaves (kasoori methi), and coriander powder when you add the garam masala. These spices will provide more complexity to your homemade butter chicken while maintaining its authentic North Indian character.

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