There’s something enchantingly comforting about simmering juicy chicken pieces in a lush, spiced tomato cream sauce right in your own kitchen. This homemade butter chicken brings together a medley of aromatic spices—warm cinnamon, earthy cumin, a hint of cayenne heat—and wraps them up in a velvety tomato and cream embrace. As the sauce gently bubbles on the stove, you’ll notice how it thickens into a silky blanket that coats every morsel of tender chicken. The richness of the heavy cream pounds the flavor home, while a touch of sugar and garam masala adds a sweet, fragrant finishing note. This is the kind of dinner that feels indulgent yet reassuring, the kind you’ll want to devour with a piping-hot naan or mound it alongside fluffy basmati rice.
I still remember the first time I attempted this recipe—my spice rack looked like a mini spice market, and I felt equal parts excited and intimidated. After an hour-long marinade session, I fired up the grill and watched those chicken bites char just so, releasing little puffs of smoke that smelled of promise. When the first spoonful hit my lips, it was a revelation: perfectly seasoned chicken nested in a creamy tomato sauce that was neither too fiery nor too mild. Whether you’re an intermediate home cook (this is a great level-up dish!) or simply someone craving a cozy, flavor-packed meal, you’ll find that this butter chicken is surprisingly approachable. It takes about an hour to marinate and just 30 minutes to cook, landing at roughly 620 calories per serving—perfect for lunch or dinner when you want something special without spending all evening in the kitchen.
KEY INGREDIENTS IN HOMEMADE BUTTER CHICKEN
Before diving into the step-by-step method, let’s chat about the star players that come together to make this dish so unforgettable. Each ingredient brings its own personality—whether it’s the cooling tang of yogurt or the bright kick of jalapeño—creating a symphony of flavors that’s both rich and balanced.
- Boneless, skinless chicken thighs
These tender pieces are ideal for absorbing bold flavors. Thighs remain juicy during cooking, giving you that melt-in-your-mouth texture.
- Plain yogurt
Acts as the base for the marinade, tenderizing the chicken and adding a gentle tang that balances the creamy sauce later on.
- Lemon juice
Its fresh acidity helps break down proteins in the chicken, ensuring a succulent result and lifting the overall flavor profile.
- Ground cumin
Offers warm, earthy notes. Used both in the marinade and the sauce, it ties the dish together with its distinctive depth.
- Cinnamon
A pinch of sweetness and warmth that enhances the complexity of the spice blend without overpowering.
- Cayenne pepper
Brings heat and a bright red hue, giving the sauce its signature gentle kick. Adjust to taste for milder or spicier versions.
- Black pepper
Adds a sharp, pungent edge that complements the aromatic spices and rounds out the marinade’s flavor.
- Minced fresh ginger
Imparts a zesty, slightly peppery flavor and a hint of warmth that awakens the palate.
- Salt
Essential for seasoning, salt ensures every layer of flavor comes through, from the marinade right into the sauce.
- Butter
The classic “butter” in butter chicken: lends richness and a silky mouthfeel to the base of the sauce.
- Garlic
Minced garlic infuses the sauce with savory depth and aromatic sweetness as it sautés.
- Jalapeño
Provides a fresh, vegetal heat. Adjust the amount or remove the seeds for a milder spice level.
- Paprika
Adds a mild sweetness and vibrant color, working in harmony with the tomato sauce for that iconic orange-red hue.
- Heavy cream
Creates the signature velvety texture of the sauce. You can adjust the amount for creamier or lighter results.
- Tomato sauce
Delivers tang, body, and sweetness. It’s the canvas on which all the other spices paint their flavors.
- Fresh cilantro
A bright, herbal garnish that cuts through the richness with a burst of freshness.
- Garam masala
A finishing sprinkle of aromatic spice blend that adds warmth, complexity, and that last layer of “restaurant-style” flavor.
- Sugar
Balances the acidity of the tomato sauce with a subtle sweetness, rounding out the overall taste.
HOW TO MAKE HOMEMADE BUTTER CHICKEN
Now that we’ve assembled our flavor-packed lineup, let’s transform these ingredients into a luscious, creamy curry. This four-step process takes you from marinating to grilling to simmering, culminating in a dish that’s bursting with character.
1. In a large bowl, combine plain yogurt, lemon juice, 2 teaspoons ground cumin, cinnamon, cayenne pepper, black pepper, minced fresh ginger, and salt. Stir until you have a smooth marinade, then add the chicken thighs, tossing to ensure each piece is thoroughly coated. Cover the bowl and refrigerate for 1 hour so the flavors can deeply penetrate the meat.
2. Preheat a grill or broiler on high heat. Thread the marinated chicken onto skewers, discarding any leftover marinade. Grill the chicken for about 5 minutes on each side, or until the juices run clear and slight char marks appear, giving the meat a smoky undertone.
3. In a large heavy skillet, melt the butter over medium heat. Add the garlic and jalapeño, sautéing for 1 minute until fragrant. Sprinkle in the remaining 2 teaspoons ground cumin and paprika, then stir in the heavy cream and tomato sauce. Reduce the heat to low and simmer for 20 minutes, stirring occasionally to prevent sticking and to allow the sauce to thicken.
4. Add the grilled chicken pieces into the sauce and let everything simmer for an additional 10 minutes, ensuring the chicken soaks up that creamy goodness. Finish by stirring in the garam masala, sugar, and sprinkling with fresh cilantro before serving.
SERVING SUGGESTIONS FOR HOMEMADE BUTTER CHICKEN
There’s an art to presenting this beloved dish so it looks as inviting as it tastes. Whether you’re hosting a casual weeknight dinner or an intimate gathering, these serving ideas will help you showcase your butter chicken in style and maximize every spoonful’s flavor impact.
- Serve over fluffy basmati rice: The long-grain rice soaks up the sauce beautifully. Rinse the grains until the water runs clear, then simmer gently in salted water with a dab of butter for extra richness.
- Accompany with warm naan bread: Tear into fluffy rounds to scoop up every bit of sauce. Brush the naan with melted butter and a sprinkle of chopped cilantro before warming in the oven.
- Garnish with a swirl of extra cream and fresh herbs: Drizzle a little heavy cream and scatter finely chopped cilantro or even thinly sliced green chilies for an eye-catching finish.
- Offer a cool yogurt side: A simple raita (yogurt mixed with cucumber, mint, and a pinch of cumin) provides a refreshing counterpoint to the richness and spice.
HOW TO STORE HOMEMADE BUTTER CHICKEN
Keeping your butter chicken tasting as fresh as the day you made it is all about proper cooling and storage. This section walks you through the best techniques to maintain flavor, texture, and safety, so you can savor every last bite—even days later.
- Refrigerate in an airtight container: Once the butter chicken has cooled to room temperature, transfer it to a sealed container. It will stay fresh in the fridge for up to 4 days, and the sauce tends to mellow and deepen in flavor.
- Freeze individual portions: For quick weeknight meals, ladle servings into freezer-safe containers or heavy-duty zip-top bags. Press out excess air, label with date, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating gently on the stove.
- Reheat with added liquid: When warming leftovers, add a splash of water, broth, or cream to revive the sauce’s creaminess. Heat on low to avoid curdling and stir occasionally to distribute heat evenly.
- Avoid frequent temperature changes: Only reheat the portion you plan to eat, then cool and refrigerate any uneaten leftovers promptly. This practice keeps the chicken safe and preserves its best texture.
CONCLUSION
From the first marinade-touched bite to the final swirl of garam masala, this homemade butter chicken delivers a symphony of flavors that’s both comforting and elegantly spiced. We’ve covered everything you need—detailed ingredient breakdowns, step-by-step cooking tips, plus serving and storage advice—to maintain that restaurant-quality taste at home. Whether you’re making it for a cozy family dinner or impressing friends at a small gathering, this intermediate-level recipe strikes the perfect balance of approachability and depth. It takes about one hour to prepare, thirty minutes to cook, and yields a creamy, satisfying dish that clocks in around 620 calories per serving. Don’t forget that you can tweak the heat by adjusting the cayenne or jalapeño, and even swap in coconut milk for a dairy-free twist.
Feel free to print this article and save it for later reference—maybe stick it on your fridge or slide it into your recipe binder. You’ll notice a handy FAQ section below where common questions about substitutions, spice adjustments, and more are answered in detail. If you try this butter chicken recipe or have any questions while cooking, I’d love to hear from you! Drop your comments, share your tweaks, or let me know if you need help with any step. Your feedback not only helps me improve but also builds a community of home cooks discovering the joy of Indian cuisine together. Happy cooking!
Homemade Butter Chicken
Description
With succulent chicken simmered in a velvety tomato cream sauce, this butter chicken tantalizes your taste buds with spices and a hint of sweetness. A comforting classic!
Ingredients
Instructions
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In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for 1 hour.
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Preheat a grill or broiler for high heat. Thread chicken onto skewers and discard the marinade. Grill until juices run clear, about 5 minutes on each side.
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Melt butter in a large heavy skillet over medium heat. Sauté garlic and jalapeño for 1 minute. Season with remaining 2 teaspoons cumin and paprika. Stir in cream and tomato sauce. Simmer on low heat for about 20 minutes, stirring occasionally.
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Add grilled chicken, simmer for 10 more minutes. Garnish with cilantro, and stir in garam masala and sugar.
Note
- Butter chicken is traditionally served with rice or naan bread.
- The dish is also known as Murgh Makhani.
- You can adjust the spiciness by altering the amount of cayenne pepper.
- For extra flavor, marinate the chicken overnight.
- Creaminess of the dish can be adjusted by altering the quantity of heavy cream.
- This recipe can easily be doubled for larger gatherings.
- For a dairy-free version, you can substitute coconut milk for heavy cream.
