Homemade Butter Chicken is a rich, creamy dish that brings together tender pieces of chicken in a smooth tomato and butter sauce. It’s got just the right balance of spices—warm, comforting, and a little bit buttery. The sauce is velvety and packed with flavor, making every bite satisfyingly cozy and hearty.
I love making this recipe when I want something that tastes special but doesn’t take forever to prepare. The best part is that you can adjust the heat and creaminess to exactly how you like it. I usually cook up a big batch of basmati rice and spoon the butter chicken right on top. It’s a meal that always feels like a little celebration at home.
One of my favorite things about homemade butter chicken is how it fills the kitchen with the smell of warm spices—cumin, garam masala, and a hint of chili. It reminds me of comforting dinners with family where everyone reaches for seconds (or thirds). This dish is always a crowd-pleaser and great for when you want to share something delicious without any fuss.
Key Ingredients & Substitutions
Chicken: I prefer chicken thighs because they stay juicy and tender, but breasts work if you want a leaner option. Just don’t overcook them to keep them moist.
Yogurt: Plain yogurt is great for marinating because it tenderizes the chicken. Greek yogurt works well too, but avoid flavored yogurts. Dairy-free yogurts can substitute if needed.
Butter & Cream: Unsalted butter adds smooth richness, while the cream makes the sauce silky. If you want to lighten it, use half-and-half, or coconut milk for a dairy-free twist.
Spices: Garam masala is key for that classic warm flavor. If you can’t find it, try mixing equal parts cumin, coriander, cinnamon, and cloves as a substitute. Fresh ginger and garlic add necessary zing.
Tomatoes: Crushed canned tomatoes are handy and consistent. Fresh tomatoes blended until smooth also work if they’re ripe and sweet.
How Do You Get the Sauce Rich and Silky Without It Splitting?
To prevent the butter chicken sauce from splitting or curdling, it’s important to add cream carefully:
- Lower the heat before stirring in cream to avoid overheating.
- Stir continuously as the sauce simmers gently—high heat can break the sauce.
- A slow, gentle simmer helps the flavors meld and keeps the sauce smooth.
- Adding butter last can boost richness and give a nice shine.
Also, avoid boiling the sauce after adding cream to keep that lovely creamy texture perfect every time.
Equipment You’ll Need
- Large heavy-bottomed skillet or pan – it holds heat well for browning chicken and simmering the sauce evenly.
- Mixing bowl – for marinating the chicken so the spices and yogurt blend nicely.
- Wooden spoon or silicone spatula – great for stirring without scratching your pan.
- Measuring spoons – to get the right balance of spices for authentic flavor.
- Sharp knife and cutting board – for chopping onions, garlic, and chicken neatly.
Flavor Variations & Add-Ins
- Try paneer instead of chicken for a vegetarian butter “chicken” that’s creamy and filling.
- Add cooked peas or spinach toward the end for some fresh color and mild sweetness.
- Use coconut milk instead of cream to make it dairy-free with a subtle tropical twist.
- Mix in a teaspoon of honey or sugar if you prefer a slightly sweeter sauce that balances the spices.
How to Make Homemade Butter Chicken?
Ingredients You’ll Need:
For the Chicken Marinade:
- 1 1/2 lbs (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1/2 tsp chili powder (adjust to taste)
- Salt, to taste
- A pinch of ground cumin
For the Sauce:
- 3 tbsp unsalted butter
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1-2 green chilies, chopped (optional)
- 1 tsp garam masala
- 1 1/2 tsp ground cumin
- 1 1/2 tsp ground coriander
- 1 tsp smoked paprika (optional)
- 1 tsp chili powder
- 1 (14 oz / 400g) can crushed tomatoes or pureed fresh tomatoes
- 1 cup heavy cream or full-fat coconut milk
- Fresh cilantro leaves, chopped, for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare your ingredients and marinate the chicken for at least 1 hour (or overnight for the best flavor). Cooking the dish will take around 30-40 minutes, so plan for about 1 hour to 1 hour 20 minutes total from start to finish.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, mix the yogurt, lemon juice, garam masala, turmeric, chili powder, salt, and cumin. Add the chicken pieces, making sure each piece is fully coated with the marinade. Cover the bowl and refrigerate for at least 1 hour or overnight to let the flavors soak in.
2. Cook the Chicken:
Heat 1 tablespoon of butter in a large skillet or heavy-bottomed pan over medium-high heat. Shake off excess marinade from the chicken pieces and add them to the pan. Cook until browned on all sides but not cooked through, about 4-5 minutes. Remove the chicken from the pan and set aside.
3. Prepare the Sauce:
In the same pan, add the remaining 2 tablespoons of butter. Sauté the chopped onions over medium heat until softened and golden brown, about 8-10 minutes. Add the minced garlic, grated ginger, and chopped green chilies (if using), cooking for another 1-2 minutes until fragrant.
Next, stir in the remaining garam masala, cumin, coriander, smoked paprika, and chili powder. Cook for about 30 seconds to release their aromas.
Pour in the crushed or pureed tomatoes and simmer the sauce on medium-low heat for 10 minutes, stirring occasionally until it thickens slightly and oil starts to separate.
Stir in the heavy cream and add the chicken pieces back into the pan, mixing everything well to coat the chicken with the creamy sauce.
Simmer on low heat for another 10-15 minutes, until the chicken is completely cooked and tender, and the sauce has thickened to your liking.
4. Final Touches & Serving:
Adjust salt and spices as needed, then sprinkle fresh chopped cilantro over the butter chicken. Serve it hot with basmati rice, naan, or parathas for a delightful, comforting meal.
Can I Use Frozen Chicken for Butter Chicken?
Yes, but be sure to thaw it completely in the refrigerator overnight before marinating. Thawed chicken will absorb the marinade better and cook more evenly.
Can I Make Butter Chicken Ahead of Time?
Absolutely! Prepare the dish up to 2 days in advance and store it in an airtight container in the fridge. Reheat gently on the stove over low heat, stirring occasionally to keep the sauce creamy.
What Can I Use Instead of Heavy Cream?
You can substitute full-fat coconut milk for a dairy-free alternative or use half-and-half to cut down on richness. Just add it slowly and avoid boiling to prevent curdling.
How Should Leftovers Be Stored?
Keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or microwave, stirring occasionally to maintain the creamy texture.
