Homemade Butter Chicken
Butter chicken is one of those dishes that feels special every time it’s made. The combination of tender chicken, a creamy tomato-based sauce, and a rich blend of spices creates a meal that is both comforting and satisfying. Originating from Indian cuisine, this dish has become loved worldwide for its balance of flavors—mild heat, a touch of sweetness, and a silky texture that pairs beautifully with rice or naan bread.
What makes butter chicken even better is how simple it is to cook at home. With just a few basic ingredients and spices, you can prepare a restaurant-quality dish right in your own kitchen. It’s great for family dinners, gatherings with friends, or even meal prep for the week.
INGREDIENTS
- Skinless boneless chicken thighs
- Greek yogurt
- Butter
- Garlic cloves
- Onion
- Tomato sauce
- Sugar
- Heavy cream
- Fresh parsley (chopped)
- Seasonings: garlic powder, sweet paprika, curry powder, cayenne pepper, garam masala
STEP-BY-STEP INSTRUCTIONS
MARINATE THE CHICKEN
Start by preparing the chicken. In a medium bowl, mix the chicken pieces with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Make sure every piece is coated well. This step not only flavors the chicken but also makes it tender and juicy. For the best results, let the chicken rest for at least 15 minutes, but if you have extra time, marinating for a few hours in the fridge will deepen the flavor even more.
COOK THE CHICKEN
Heat a large skillet with oil over medium-high heat. Add the marinated chicken and cook for about 8–10 minutes, stirring occasionally. The chicken should turn golden on the outside and cook through completely. Once done, remove it from the pan and set it aside, but keep the flavorful oil in the skillet for the next step.
PREPARE THE SAUCE BASE
Reduce the heat to medium and add a tablespoon of butter to the same skillet. As the butter melts, scrape up any browned bits stuck to the pan—these add a lot of flavor. Add minced garlic and finely chopped onion with a small pinch of salt. Cook until the onion softens and turns translucent, filling your kitchen with a delicious aroma.
BUILD THE SAUCE
Pour in the tomato sauce and stir in the sugar to balance the acidity. Let the sauce simmer for a couple of minutes before adding the chicken back to the skillet. Mix everything together, then slowly pour in the heavy cream. Stir gently until the sauce becomes smooth and turns a rich orange color.
SEASON AND SIMMER
At this point, sprinkle in cayenne pepper if you want some heat, along with garam masala, curry powder, and black pepper. Stir everything well, then let the sauce cook on low heat for about 10 minutes. This simmering time allows the flavors to come together and gives the sauce its signature richness.
FINISH WITH BUTTER
Right before serving, stir in a couple more tablespoons of cold butter. This final touch makes the sauce extra silky and luxurious. Sprinkle with chopped parsley for freshness.
SERVE
Serve the butter chicken hot with warm naan bread and steamed rice. The bread is perfect for scooping up the sauce, while the rice soaks up all the creamy flavors.
SUBSTITUTIONS
Butter chicken is flexible, and you can adjust it to suit your needs:
- Chicken thighs → chicken breasts, turkey, or even tofu for a vegetarian version.
- Greek yogurt → plain yogurt, coconut yogurt, or sour cream.
- Butter → ghee for a traditional touch, olive oil, or plant-based butter.
- Garlic → garlic powder or jarred garlic.
- Onion → shallots, leeks, or onion powder.
- Tomato sauce → pureed canned tomatoes, tomato paste with water, or fresh puree.
- Sugar → honey, maple syrup, or a pinch of stevia.
- Heavy cream → coconut cream, half-and-half, or cashew cream.
STORAGE AND LEFTOVERS
Butter chicken makes excellent leftovers. Store it in an airtight container in the fridge for up to 3 days. When reheating, warm it gently on the stovetop over low heat. If the sauce thickens, add a splash of water or cream to loosen it. For longer storage, freeze the dish for up to 2 months. Let it thaw overnight in the refrigerator before reheating.
TIPS FOR BEST RESULTS
- Marinate longer: If time allows, marinate the chicken for up to 4 hours to lock in maximum flavor.
- Toast spices: Lightly toast your spices in oil for a minute before adding liquids to bring out their aroma.
- Finish with butter: Always add a bit of cold butter at the end for that smooth, restaurant-style sauce.
WHAT CAN REPLACE HEAVY CREAM?
Coconut cream, cashew cream, or full-fat yogurt are great substitutes. They change the flavor slightly but still keep the sauce creamy.
IS BUTTER CHICKEN SPICY?
It is usually mild with gentle warmth from the spices. You can add more cayenne pepper for heat or leave it out for a milder version.
More Tasty Chicken Dishes:
- Crispy Mexican Chicken Thighs with Lime
- Greek Chicken Wraps
- Middle Eastern Chicken Shawarma
- Easy Chicken Burrito Recipe
Love this recipe? Pin it on Pinterest so you can find it easily next time!
Homemade Butter Chicken
Ingredients
FOR THE CHICKEN AND MARINADE
- 1 ½ pounds skinless boneless chicken thighs (cut into bite-sized pieces)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- ½ teaspoon curry powder
- 1 tablespoon Greek yogurt
FOR THE BUTTER CHICKEN SAUCE
- 3 tablespoons vegetable oil
- 3 tablespoons butter divided
- 6 garlic cloves minced
- 1 medium onion diced
- 1 can tomato sauce 15 ounces
- 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 fresh parsley chopped, optional for garnish
TO SERVE
- Naan bread
- Steamed rice
Instructions
MARINATE THE CHICKEN
- In a medium bowl, mix the chicken with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Make sure all pieces are coated evenly. Let the chicken sit for at least 15 minutes while preparing the other ingredients.
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 it turns golden and is cooked through. Remove the chicken from the pan and set it aside, keeping the oil in the skillet for the sauce.
PREPARE THE SAUCE BASE
- Lower the heat to medium and add 1 tablespoon of butter to the skillet. Scrape any browned bits from the pan for extra flavor, adding a splash of water if needed. Add minced garlic, diced onion, and a pinch of salt. Cook until the onion becomes soft and fragrant.
BUILD THE SAUCE
- Stir in the tomato sauce and sugar. Let it simmer for 2–3 minutes. Return the chicken to the skillet, then pour in the heavy cream. Stir gently until the sauce turns a creamy orange color.
SEASON AND SIMMER
- Add cayenne pepper (optional), garam masala, curry powder, and black pepper. Let the sauce simmer on low heat for about 10 minutes so the flavors blend well. Taste and add more salt or spices if needed.
FINISH WITH BUTTER
- Stir in the remaining 2 tablespoons of cold butter. Let it melt into the sauce for a smooth and silky texture. Sprinkle chopped parsley on top if desired.
SERVE AND ENJOY
- Serve the butter chicken hot with naan bread and steamed rice. Enjoy a creamy, flavorful meal that is simple to make at home!
Notes
- If the sauce is too thin, mix 1 tablespoon of cornstarch with ⅓ cup of water. Add it to the sauce and let it simmer for about 5 minutes. The sauce will thicken nicely.
Nutrition
If you’ve tried this Homemade Butter Chicken or any other recipe on my website, I’d love to hear about your experience! Please leave a 🌟 star rating and share your thoughts in the 📝 comments below. Thank you so much for visiting!
