Homemade Butter Chicken

This luscious butter chicken transforms your kitchen into an Indian restaurant with its velvety tomato cream sauce and tender morsels of perfectly spiced chicken. The aromatic blend of garam masala, curry powder, and other spices creates layers of flavor that taste like they've been simmering all day, though this impressive dish comes together in under 45 minutes. Each bite delivers the perfect balance of richness, warmth, and subtle spice that makes butter chicken one of the most beloved Indian dishes worldwide.

I discovered my passion for butter chicken when trying to recreate my favorite restaurant dish at home. After multiple attempts and refinements, this version has become our family's go to comfort food. My husband, who typically prefers grilled meats, requests this regularly and my children, initially skeptical of anything labeled "curry," now clean their plates enthusiastically. The combination of familiar ingredients transformed through specific techniques creates something truly special that bridges cultural culinary traditions.

Essential Ingredient Guide

• Boneless chicken thighs: provide the ideal foundation with their natural tenderness and rich flavor that stands up beautifully to the bold spices. Unlike breast meat, thighs remain juicy even with extended cooking time.
• Greek yogurt: tenderizes the chicken while creating a protective coating that locks in moisture during cooking. Always use full fat variety for the best flavor and tenderizing properties.
• Garam masala: creates the characteristic warm flavor profile essential to authentic butter chicken. This complex spice blend typically includes cinnamon, cardamom, cloves, cumin, and coriander, bringing depth and aromatic notes that cannot be substituted.
• Tomato sauce: forms the base of the silky curry, contributing both vibrant color and balanced acidity that complements the richness of the cream and butter perfectly.
• Heavy cream: creates the luxurious mouthfeel that defines butter chicken, mellowing the spices and tomato acidity while creating the signature velvety texture that coats every piece of chicken beautifully.

Complete Cooking Method

Prepare The Marinade:

In a medium bowl, combine one cup of full fat Greek yogurt with one teaspoon each of salt, garlic powder, sweet paprika, and curry powder. Whisk thoroughly until all spices are fully incorporated into the yogurt, creating a uniform mixture that will coat the chicken evenly. This marinade not only seasons the meat but contains enzymes that help break down proteins, resulting in more tender chicken.

Marinate The Chicken:

Cut one and a half pounds of boneless chicken thighs into roughly one and a half inch pieces and add them to the yogurt mixture. Using clean hands or tongs, toss thoroughly until each piece is completely coated with the marinade. Cover the bowl and refrigerate for at least fifteen minutes, though longer marination up to overnight will develop deeper flavor. The yogurt coating creates a protective barrier that keeps the chicken moist during cooking while infusing it with the spice mixture.

Sear The Chicken:

Heat two tablespoons of cooking oil in a large, deep skillet over medium high heat until shimmering but not smoking. Working in batches to avoid overcrowding, add the marinated chicken pieces, shaking off excess yogurt before adding to the pan. Sear for approximately three minutes per side until golden brown but not fully cooked through. Transfer the partially cooked chicken to a clean plate and set aside while preparing the sauce.

Create The Aromatic Base:

In the same skillet, reduce heat to medium and add three tablespoons of butter. Once melted, add one finely diced onion and cook until translucent, about three to four minutes, stirring occasionally. Add four minced garlic cloves and cook for just thirty seconds until fragrant but not browned. This aromatic foundation infuses the oil with essential flavors that will permeate the entire sauce.

Develop The Sauce:

Sprinkle two teaspoons garam masala, one teaspoon curry powder, quarter teaspoon cayenne pepper (adjust according to heat preference), and half teaspoon black pepper into the onion mixture. Stir constantly for thirty seconds to toast the spices, releasing their essential oils and deepening their flavors. Add one and a half cups tomato sauce and stir to combine, scraping any browned bits from the bottom of the pan to incorporate their flavor into the sauce.

Enrich With Cream:

Pour one cup of heavy cream into the tomato mixture, stirring constantly to create a smooth, uniform sauce. Bring to a gentle simmer over medium low heat, being careful not to boil which could cause the cream to separate. Allow the sauce to simmer uncovered for five minutes, stirring occasionally as it begins to thicken slightly and the flavors meld together.

Finish The Dish:

Return the seared chicken pieces and any accumulated juices to the sauce, stirring gently to coat each piece. Simmer for an additional 5 to 7 minutes until the chicken is completely cooked through and the sauce has thickened to a rich, velvety consistency. Remove from heat and stir in the final two tablespoons of cold butter until completely melted and incorporated, creating the signature silky finish that gives butter chicken its name.

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My favorite aspect of this recipe is how it transforms a regular weeknight into something special. The kitchen fills with incredible aromas as the sauce simmers, and family members inevitably wander in asking when dinner will be ready. Unlike some complex dishes that leave me too exhausted to enjoy the meal, this butter chicken strikes the perfect balance between impressive results and manageable preparation. The leftovers, which develop even deeper flavor overnight, make an incredible lunch the following day, inspiring workplace envy among colleagues.

Tempting Serving Suggestions

Present this golden butter chicken over fluffy basmati rice which perfectly captures the luxurious sauce in its delicate grains. For an impressive meal, serve alongside warm naan bread for scooping up every last bit of sauce from the plate. Add a simple cucumber raita on the side to provide cooling contrast to the rich curry. For a complete Indian inspired feast, include a quick vegetable side like sautéed spinach with cumin or simple roasted cauliflower to balance the meal. Garnish with fresh cilantro leaves just before serving for bright flavor and beautiful color contrast.

Creative Adaptation Options

Transform this versatile recipe to suit various dietary needs without sacrificing its essential character. Substitute boneless chicken breasts for thighs, cooking slightly less time to maintain tenderness. Create a vegetarian version using firm tofu or chickpeas in place of chicken, adding them directly to the simmered sauce without the initial searing step. For dairy sensitivities, replace heavy cream with full fat coconut milk and use coconut oil instead of butter, creating a differently nuanced but equally delicious curry. Increase the cayenne pepper to half teaspoon for those who enjoy more heat, or omit it entirely for sensitive palates while maintaining the aromatic spice blend.

Practical Storage Strategies

Allow leftover butter chicken to cool completely before transferring to airtight containers and refrigerating for up to three days. The flavor actually improves overnight as the spices continue to meld with the sauce. When reheating, warm gently over medium low heat, stirring occasionally and adding a splash of cream if needed to restore the original consistency. For longer storage, freeze in portion sized containers for up to two months. Thaw overnight in the refrigerator before reheating slowly on the stovetop, being careful not to boil which could cause the sauce to separate.

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This butter chicken recipe represents what I love most about home cooking the ability to create memorable dining experiences that connect us to global culinary traditions while bringing family together around the table. What once seemed like restaurant exclusive fare becomes accessible through straightforward techniques and readily available ingredients. The rich aromas filling the kitchen, the vibrant colors on the plate, and the complex flavors that belie the simple preparation make this dish special enough for celebrations yet practical enough for weeknight cooking. It reminds us that extraordinary meals don't require extraordinary effort, just thoughtful preparation and quality ingredients.

Frequently Asked Questions

→ Can I use chicken breast instead of thighs for this butter chicken recipe?

Yes, you can substitute chicken breasts for thighs in this Butter Chicken recipe, though there are a few adjustments to consider. Chicken breasts are leaner than thighs, which means they can dry out more easily during cooking. To keep them juicy, reduce the initial cooking time to 5-7 minutes instead of 8-10, and be careful not to overcook them. You might also consider cutting the breasts into slightly larger chunks than you would thighs. The flavor will be slightly different, as thighs generally provide a richer taste, but the dish will still be delicious with properly cooked chicken breasts. The creamy sauce helps keep either cut moist and flavorful.

→ What is garam masala and can I make my own for this recipe?

Garam masala is a warm spice blend central to Indian cooking, including this Butter Chicken. It typically contains cinnamon, cardamom, cloves, cumin, coriander, and black pepper, though recipes vary by region. While store-bought is convenient and works perfectly in this recipe, you can make a simple version at home by combining: 1 teaspoon cumin, 1/2 teaspoon coriander, 1/4 teaspoon cardamom, 1/4 teaspoon cinnamon, 1/8 teaspoon cloves, and 1/8 teaspoon black pepper. Toast these spices in a dry pan until fragrant before grinding them together. This homemade blend can be stored in an airtight container for about 3 months and adds authentic flavor to many Indian-inspired dishes beyond just butter chicken.

→ Can I make this butter chicken recipe dairy-free?

You can definitely make a dairy-free version of this Butter Chicken! For the marinade, replace the Greek yogurt with coconut yogurt or dairy-free yogurt. Instead of butter, use ghee if you can tolerate it (it's clarified butter with milk solids removed), or substitute with coconut oil or a plant-based butter for complete dairy avoidance. Replace the heavy cream with full-fat coconut milk or cashew cream (blend 1 cup soaked cashews with 3/4 cup water until smooth). The coconut milk will add a slight coconut flavor that actually works well with the Indian spices. The texture will be slightly different but still creamy and delicious. These substitutions maintain the rich, velvety texture that makes butter chicken so beloved, just without the dairy.

→ How spicy is this butter chicken recipe and how can I adjust the heat level?

This Butter Chicken recipe is mildly spicy as written, with the main heat coming from the optional cayenne pepper. It's designed to be family-friendly while still having authentic flavor. To make it milder, simply omit the cayenne pepper completely and use a mild curry powder. For those who enjoy more heat, there are several ways to increase the spice level: double the cayenne pepper, add a finely diced green chile with the onions and garlic, include 1/2 teaspoon of red chile flakes, or stir in some hot curry powder instead of the regular version. You can also serve the finished dish with a side of fresh chopped chiles or hot sauce, allowing each person to customize their own serving according to their spice preference.

→ Can I make this butter chicken ahead of time?

Butter Chicken is actually perfect for making ahead! The flavors develop and deepen overnight, making it even more delicious the next day. To prepare in advance, follow the recipe completely, let it cool, then store in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of cream or water if the sauce has thickened too much. For longer storage, you can freeze the butter chicken for up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating. I recommend adding the final 2 tablespoons of butter after reheating rather than before storing for the freshest flavor and silkiest texture.

→ What sides go well with butter chicken besides naan and rice?

While naan and rice are classic accompaniments to Butter Chicken, there are many other delicious sides to consider. For vegetables, try cucumber raita (yogurt with cucumber and mint), a simple side salad with lemon vinaigrette, roasted cauliflower with cumin, or sautéed spinach with garlic. For grain alternatives, quinoa, cauliflower rice (for a low-carb option), or even mashed potatoes can work surprisingly well with the sauce. Other bread options include roti, paratha, or even pita bread in a pinch. For a more complete Indian-inspired meal, serve with dal (lentil curry), vegetable pakoras (fritters), or samosas. A cooling mango lassi (yogurt drink) makes the perfect beverage to balance the rich, creamy butter chicken.