Homemade Butter Chicken

If you’ve ever found yourself daydreaming about velvety butter chicken bursting with bold spices and creamy tomato sauce—perfect for cozy dinners or special gatherings—you’re in the right place. I vividly recall the day I stocked my spice rack with ground cumin, coriander, and garam masala, hoping to match that takeaway flavor. Months later, after a few trial runs and a lot of laughter over spilled spices, I finally nailed the balance of zesty lemon juice, fiery cayenne, and sweet-smooth tomato puree. This recipe isn’t just a set of instructions; it’s a celebration of sensory layers that unfold in each bite. Whether you’re hosting a family dinner, planning a special gathering with friends, or simply craving an indulgent solo feast, this homemade version wraps you in comfort. Plus, leftovers taste even better the next day, making it a go-to for meal prep or easy weekday lunches.

This recipe invites you to experience tender chicken simmered in a luxurious tomato-cream sauce that glides across your palate. It starts with a simple yogurt-based marinade that transforms everyday chicken into spiced perfection, soaking up flavors of garlic, ginger, and a custom blend of cumin, coriander, and garam masala. Giving the chicken at least an hour of rest—ideally overnight—ensures that beautiful depth of flavor. A quick bake at 400°F (200°C) adds just the right char before the saucy stage where butter, sautéed onions, and tomato puree meld into one velvety masterpiece. Stirring in heavy cream brings that signature rich creaminess, while a fresh sprinkle of cilantro brightens each bite. Designed as an intermediate-level dish, it involves about 20 minutes of prep, 45 minutes of cooking, and a restful pause to let the spices settle. With approximately 600 calories per serving, it’s a satisfying meal that feels indulgent without being overwhelming.

KEY INGREDIENTS IN HOMEMADE BUTTER CHICKEN

Every iconic dish starts with a lineup of carefully chosen ingredients that work in harmony. In this section, we’ll explore the star players that make homemade butter chicken so irresistibly rich, aromatic, and comforting.

• Boneless, skinless chicken breasts

This lean protein becomes incredibly tender as it soaks up the yogurt marinade and spices, ensuring each bite is juicy and flavorful.

• Plain yogurt

Acts as a gentle tenderizer in the marinade, smoothing out harsh flavors and adding a subtle tang that balances the heat.

• Lemon juice

Brightens the marinade with acidity, helping to break down proteins for juicy, flavor-packed chicken while adding a fresh zing.

• Ground cumin

Offers a warm earthiness that forms the backbone of the curry’s aromatic profile, grounding the richer spices.

• Cayenne pepper

Brings a kick of heat you can dial up or down, depending on whether you prefer a mild warmth or a fiery punch.

• Ground coriander

Adds citrusy, floral notes that lighten the dish and complement the heavier, richer elements.

• Garam masala

A fragrant spice blend that layers in warmth, complexity, and depth, elevating the overall flavor profile.

• Salt

Essential for seasoning both the marinade and the sauce, enhancing all the other flavors and tying everything together.

• Butter

Melts into the sauce for a luxe, silky texture and a rich finish that makes each spoonful irresistible.

• Onion

Provides a sweet, caramelized base when sautéed to golden brown perfection, creating a savory backbone for the sauce.

• Garlic

Infuses the dish with pungent, savory depth that awakens your senses from the very first stir.

• Fresh ginger

Lends vibrant warmth and a hint of zing, cutting through the richness with its refreshing bite.

• Tomato puree

Forms the heart of the sauce, offering sweet-tart body and a velvety consistency that clings to every piece of chicken.

• Heavy cream

Swirls into the curry to produce an indulgent, smooth mouthfeel that softens the spice and ties the sauce together.

• Fresh cilantro leaves

A bright, herbaceous garnish that cuts through the creaminess with a pop of freshness and color.

• Pepper

A final seasoning touch that sharpens flavors and adds a mild bite, balancing the dish to perfection.

HOW TO MAKE HOMEMADE BUTTER CHICKEN

With all your ingredients lined up and prepped, it’s time to weave those spices and aromatics into a creamy, crowd-pleasing curry. Each step builds upon the last, transforming simple elements into a dish that’s as luxurious as it is comforting.

1. Marinate the chicken

In a large bowl, combine plain yogurt, lemon juice, ground cumin, cayenne pepper, ground coriander, garam masala, and salt. Add the chicken pieces and toss until they are thoroughly coated. Cover and refrigerate for at least 1 hour, ideally overnight, to allow the spices to deeply penetrate the meat.

2. Par-cook the chicken

Preheat your oven to 400°F (200°C). Line a baking sheet with foil and set a wire rack on top. Arrange the marinated chicken pieces in a single layer, shaking off any excess marinade. Bake for 15–20 minutes, until the edges begin to char but the chicken is not fully cooked. Remove and set aside.

3. Sauté the aromatics

In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté, stirring occasionally, until golden brown, about 5–7 minutes. Stir in the minced garlic and fresh ginger, cooking for an additional minute until fragrant.

4. Build the sauce

Pour in the tomato puree and bring the mixture to a gentle simmer. Cook for about 10 minutes, stirring occasionally to prevent sticking and to allow the flavors to meld.

5. Combine chicken and cream

Lower the heat to low, then add the partially cooked chicken pieces to the skillet. Slowly stir in the heavy cream, mixing thoroughly until the sauce becomes smooth and coats every piece of chicken.

6. Simmer to perfection

Let the butter chicken simmer over low heat for 10–15 minutes, or until the chicken is cooked through and the sauce has thickened. Stir occasionally to ensure nothing sticks to the bottom of the pan.

7. Season to taste

Taste your curry and adjust with salt and pepper as needed to balance the flavors.

8. Garnish

Sprinkle the dish with freshly chopped cilantro for a bright, herbal finish.

9. Serve

Dish up the hot butter chicken alongside basmati rice or warm naan bread to soak up every drop of that luscious sauce.

SERVING SUGGESTIONS FOR HOMEMADE BUTTER CHICKEN

Once your butter chicken is bubbling and fragrant in the kitchen, it’s time to think about the perfect accompaniments to complete the meal. While the rich, creamy sauce can stand proudly on its own, pairing it with complementary sides elevates the overall dining experience. I love setting the table with colorful bowls, scattering fresh cilantro leaves or pomegranate seeds on top for a pop of brightness. A drizzle of extra cream or a sprinkle of toasted nuts adds texture and visual appeal. Whether you lean into classic starches or fresh, cooling bites, these serving suggestions will turn a weeknight favorite into a feast-worthy spread that looks as amazing as it tastes.

• Classic Basmati Rice

Cook fluffy basmati rice with a pinch of salt and a few saffron threads soaked in warm water. The fragrant grains are perfect for absorbing the creamy sauce.

• Warm Garlic Naan

Brush store-bought or homemade naan with melted butter mixed with minced garlic. Warm it on a skillet or in the oven until it’s soft, pillowy, and fragrant.

• Cucumber Raita

Combine chopped cucumber, plain yogurt, a pinch of salt, and chopped mint for a refreshing side that cools the palate between spicy bites.

• Mango Chutney

Offer a sweet-tangy chutney alongside the curry. The fruity sweetness and slight acidity create a delightful contrast with the rich, buttery sauce.

HOW TO STORE HOMEMADE BUTTER CHICKEN

Leftovers of this butter chicken are almost as good as fresh, but proper storage is key to preserving that lush texture and vibrant flavor. Before you pack away any extras, let the curry cool to room temperature—this helps prevent condensation and soggy sauce. Store in airtight containers, making sure the chicken pieces remain submerged in the creamy tomato gravy. Whether you’re planning quick reheats or freezer-friendly meal prep, these methods will keep your curry tasting delicious days (or weeks) later.

• Refrigerator Storage

Transfer the cooled curry into a well-sealed, airtight container. It will stay fresh for up to 3–4 days. Simply reheat gently on the stove over low heat, adding a splash of water or cream if the sauce has thickened too much.

• Freezer Storage

Portion the butter chicken into freezer-safe bags or containers, leaving a little headspace for expansion. Label and date, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.

• Stovetop Reheat

For the best texture, reheat on low to medium heat in a saucepan. Stir occasionally and add a teaspoon of water or cream if needed to revive the sauce’s silky consistency.

• Microwave Reheat

Place a serving in a microwave-safe bowl, cover loosely, and heat in 1-minute intervals, stirring between each cycle. This method is quick but be careful not to overheat, which can separate the cream.

CONCLUSION

From the very first step of whisking together your spices in yogurt to the final flourish of cilantro on top, Homemade Butter Chicken is a delightful journey in flavor and technique. You’ve learned how simple pantry staples—onion, garlic, ginger, tomato puree, and a handful of spices—can transform into a restaurant-quality curry that fills your kitchen with warmth. With a total of about 20 minutes of prep, 45 minutes of cooking, and a bit of rest time to let those spices mingle, you end up with a dish that’s indulgent, comforting, and surprisingly straightforward. Save or print this article so you can revisit it whenever a craving for creamy, spiced chicken strikes, or tuck it away for your next dinner party plan. You can also scroll down to find a handy FAQ section below for tips on troubleshooting common questions, from adjusting heat levels to achieving that perfect sauce consistency.

I can’t wait to hear how your butter chicken turns out! Did you experiment with grilling the chicken for a smokier flavor? Maybe you added extra cayenne for a fiery kick or tried serving it with a cooling raita twist? Drop your comments, questions, or any feedback you have—whether you nailed it on the first try or need a little guidance to get there. Your kitchen adventures and personal twists are what make cooking so rewarding, and I’m here to help you every step of the way. Enjoy every creamy, spiced, unforgettable bite!

Print Recipe

Homemade Butter Chicken

Author: Sophie Reynolds Courses: Dinner

Difficulty: Intermediate Prep Time 20 mins Cook Time 45 mins Rest Time 1 hr Total Time 2 hrs 5 mins

Calories: 600

Description

Experience tender chicken simmered in a rich tomato-cream sauce with garlic, ginger, cumin, and garam masala. The buttery, spiced flavors come together for an indulgent, home-cooked feast.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces

• 1 cup plain yogurt

• 2 tbsp lemon juice

• 2 tsp ground cumin

• 1 -2 tsp cayenne pepper, adjust to desired heat level

• 2 tsp ground coriander

• 1 tsp garam masala

• 1 tsp salt

• 3 tbsp butter

• 1 large onion, finely chopped

• 4 cloves garlic, minced

• 1 tbsp fresh ginger, minced

• 1 (14 oz) can tomato puree

• 1 cup heavy cream

• ¹⁄₄ cup fresh cilantro leaves, chopped

• Salt and pepper, to taste

Instructions

1. In a large bowl, combine the yogurt, lemon juice, cumin, cayenne pepper, coriander, garam masala, and salt. Add the chicken pieces to the marinade, coating them well. Cover and refrigerate for at least 1 hour, preferably overnight for better flavor absorption.
2. Preheat the oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Lay the marinated chicken pieces on the rack, shaking off excess marinade. Bake in the preheated oven for about 15-20 minutes or until slightly charred but not fully cooked through. Remove from oven and set aside.
3. In a large skillet, melt butter over medium heat. Add the chopped onions and sauté until they are golden brown, about 5-7 minutes. Add minced garlic and ginger, cook for an additional minute until fragrant.
4. Stir in the tomato puree, and allow it to simmer for about 10 minutes, stirring occasionally.
5. Reduce heat to low, and add the partially cooked chicken pieces to the skillet. Stir in the heavy cream slowly, mixing until the sauce is smooth and all the chicken pieces are coated.
6. Allow the butter chicken to simmer over low heat for about 10-15 minutes or until the chicken is cooked through. Stir occasionally to prevent sticking.
7. Adjust seasoning with salt and pepper to taste.
8. Garnish with fresh chopped cilantro before serving.
9. Serve hot with basmati rice or warm naan bread.

Note

• For a smokier flavor, you can grill the marinated chicken instead of baking it before adding it to the sauce.
• Adjust the cayenne pepper to your taste preference for more or less heat.
• Tomato puree can be substituted with an equal amount of fresh tomatoes blended smooth.
• Butter chicken is a great dish to prepare in advance as flavors enhance after a day.

Keywords: butter chicken, Indian curry, creamy chicken recipe, chicken marinade, homemade Indian recipe, dinner ideas