Recipe
If there’s one dish that will forever convince anyone that homemade can rival restaurant-quality, it’s this Butter Chicken recipe. Rich, creamy, and packed with layers of flavor, it’s comfort food at its finest—and trust me, once you taste it, you’ll never want the jarred stuff again.
The secret? A blend of warm spices like cumin, coriander, and garam masala, combined with tangy tomatoes and velvety cream. Plus, the marinade does all the heavy lifting, infusing tender chicken with smoky, charred depth.
Imagine this: juicy chicken swimming in a luscious, slightly sweet, and mildly spiced sauce that’s perfect for scooping up with warm naan or fluffy basmati rice. Whether you’re cooking for a crowd or just treating yourself, this recipe is foolproof and utterly indulgent. Go ahead—your kitchen is about to smell like magic.
Ingredients
To create the perfect homemade Butter Chicken, it’s all about balancing rich, creamy flavors with aromatic spices. Fresh, high-quality ingredients make all the difference, but don’t worry—there’s room for flexibility if you need to swap something out. Let’s break it down.
Chicken Marinade:
- Boneless chicken thighs – Opt for thighs over breasts; their fat content keeps them tender and flavorful.
- Plain yogurt – Acts as a tenderizer; Greek yogurt works if you want a thicker marinade.
- Garlic paste – Fresh is best, but jarred garlic paste is a fine substitute.
- Ginger paste – Adds warmth; fresh ginger is ideal, but ground ginger can work in a pinch.
- Turmeric powder – Gives the chicken a vibrant color and earthy flavor.
- Garam masala – A must-have spice blend for that quintessential Indian flavor.
- Red chili powder – Adjust to your heat preference.
Sauce Base:
- Tomato puree – Use canned tomato puree or blend fresh tomatoes for a smooth base.
- Heavy cream – Non-negotiable for that rich, creamy texture. Coconut cream can be a dairy-free alternative.
- Butter – Unsalted is best; it adds richness without overpowering the flavors.
- Kasuri methi (dried fenugreek leaves) – A secret weapon for an authentic aroma. Skip this if unavailable.
- Sugar – Just a pinch to balance the acidity of the tomatoes.
- Cumin seeds – Adds a nutty undertone to the sauce.
Aromatics:
- Onions – Finely chopped for a smooth sauce; yellow or white onions work best.
- Garlic – Fresh garlic cloves minced or grated.
- Ginger – Freshly grated for maximum flavor.
Pro Tips:
- Marinate the chicken for at least 2 hours, or overnight, for deeper flavor infusion.
- Kasuri methi is a game-changer—toast it lightly before adding it to the sauce for enhanced aroma.
- Heavy cream is essential for the signature richness, but if you’re dairy-free, coconut cream is a decent substitute (though it will alter the flavor slightly).
Extras:
- Fresh cilantro leaves – For garnish, adding a pop of freshness.
- A squeeze of lemon juice – Just before serving for a bright finish.
With these ingredients, you’re set to create a Butter Chicken that rivals your favorite Indian restaurant’s version!
How to Make the Best Butter Chicken Instructions
Garnish and serve: Finish with a sprinkle of kasuri methi (dried fenugreek leaves) and fresh cilantro. Serve hot with steamed rice, naan, or roti for a complete meal.
Pro tip: Letting the dish rest for 10 minutes before serving enhances the flavors even more!
Watch-out warning: Avoid overcooking the chicken once it’s added back to the sauce, as it can become tough.
Keep the heat low and simmer gently for tender, juicy results.
Nutrition
Homemade Butter Chicken is a flavorful dish that combines tender chicken with a rich, creamy sauce.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 25 g |
| Fat | 18 g |
| Carbohydrates | 12 g |
| Fiber | 2 g |
| Sugar | 6 g |
| Cholesterol | 85 mg |
| Sodium | 480 mg |
Chef Tips
When making butter chicken, I always make sure the chicken marinates for at least an hour, as it tenderizes the meat and deepens the flavor.
I prefer using full-fat yogurt for a richer marinade and cooking the sauce on low heat to avoid curdling.
Don’t skip toasting the spices—they release their essential oils, enhancing the dish’s aroma and taste.
Adjust chili powder for your preferred spice level.
Frequently Asked Questions
Can I Use Yogurt Instead of Cream?
Yes, I can use yogurt instead of cream – it’ll give the dish a tangy twist and cuts down on richness. I might thin it with a splash of milk if it’s too thick for the sauce.
What’s the Best Rice to Serve With Butter Chicken?
I’d recommend basmati rice—it’s fragrant, light, and pairs perfectly with butter chicken’s rich flavors. I always cook mine fluffy, and sometimes I’ll add a pinch of saffron or cardamom for extra aroma. You’ll love it.
How Long Can I Store Leftover Butter Chicken?
I’d store leftover butter chicken in the fridge for up to 3 days, or freeze it for up to 3 months. Make sure it’s in an airtight container, and reheat it thoroughly before eating to keep it safe.
Can I Make Butter Chicken Without Tomatoes?
Yes, I can make butter chicken without tomatoes. I’d use substitutes like yogurt, cream, or cashew paste for richness and tang. It won’t be traditional, but it’ll still taste creamy and delicious with the right spices.
Is Butter Chicken the Same as Chicken Tikka Masala?
Butter chicken isn’t the same as chicken tikka masala. I know butter chicken’s creamy and tomato-based, while tikka masala’s spicier with a tangy sauce. Both use grilled chicken, but their flavors and origins differ.
