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Craving a rich, creamy, and flavorful dish? This Homemade Butter Chicken is the ultimate comfort food! Tender chicken pieces simmered in a velvety tomato-based sauce with aromatic spices will transport your taste buds straight to India. Perfect for a cozy night in or impressing guests at your next dinner party!
I first tried Homemade Butter Chicken at a small family-owned restaurant years ago, and it instantly became my go-to order. After many attempts, I finally perfected this recipe to bring that same restaurant-quality flavor to my kitchen. Now, it’s a staple in our household, and I’m excited to share it with you!
Get ready to cook up a storm with this Homemade Butter Chicken recipe. It’s easier than you think!
What to Expect
- Time: Approximately 40 minutes
- Difficulty: Intermediate
Before You Begin
Before diving into this Homemade Butter Chicken recipe, make sure you have all your ingredients prepped and ready. Chop the onions, garlic, and ginger beforehand to streamline the cooking process. Also, measure out your spices to avoid any last-minute scrambling.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Coconut Oil or neutral oil | 2 tablespoons |
| Onion, chopped | 1 medium (about 1/2 cup) |
| Butter | 4 tablespoons |
| Ginger, grated | 1 tablespoon |
| Garlic, chopped | 2 cloves |
| Chicken breast, cut into 1″ pieces | 1 pound |
| Garam masala or curry powder | 4 tablespoons |
| Chilli powder | 1/2 teaspoon |
| Tomato sauce | 8 oz |
| Tomato paste | 2 tablespoons |
| Lemon juice | 2 teaspoons |
| Plain yogurt | 1/4 cup |
| Cooking cream or evaporated milk | 1 cup |
| Salt and pepper | To taste |
| Cilantro | For garnish |
Step-by-Step Guide
- In a large skillet, heat coconut oil over medium-high heat until shiny.
- Add the chopped onions and sauté for about 3 minutes until softened.
- Add the butter and let it melt completely.
- Stir in the grated ginger and chopped garlic, combining well with the onions.
- Add the chicken pieces and cook until done, about 5-7 minutes.
- Stir in the garam masala or curry powder, chilli powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well combined with the chicken.
- Remove the skillet from heat and add the tomato paste, tomato sauce, lemon juice, yogurt, and milk. Stir until everything is well incorporated.
- Return the skillet to the heat and bring the mixture to a simmer.
- Reduce the heat to low, cover, and cook for about 10 minutes, stirring occasionally, until the sauce has thickened and slightly reduced.
- Once done, remove from heat, season with additional salt if needed, and serve over Basmati rice. Garnish with cilantro or Shaodon Beni and chilli flakes.
Pointers for Perfection & How to Store
For an extra depth of flavor, consider marinating the chicken in yogurt and spices for at least 30 minutes before cooking. This Homemade Butter Chicken tastes even better the next day as the flavors continue to meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days.
If you loved this recipe, you might also enjoy this Creamy Chicken Alfredo Healthy Delicious Pasta.
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Homemade Butter Chicken
- Total Time: 50
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Homemade Butter Chicken (Murgh Makhani) brings the favorite flavors of an Indian restaurant right to your kitchen, completely gluten-free. Tender chunks of chicken are marinated in spiced yogurt and then simmered in a luxuriously creamy, tomato-based sauce finished with butter. It is rich, aromatic, and mild enough for the whole family to enjoy.
Ingredients
— The Chicken Marinade —
1.5 lbs (700g) boneless, skinless chicken thighs, cut into bite-sized pieces
½ cup plain Greek yogurt (full fat)
1 tablespoon ginger-garlic paste (or minced fresh ginger and garlic)
1 tablespoon lemon juice
1 teaspoon ground turmeric
1 teaspoon garam masala
1 teaspoon Kashmiri chili powder (or mild paprika)
½ teaspoon salt
— The Butter Sauce (Makhani) —
4 tablespoons unsalted butter (or ghee), divided
1 large onion, finely chopped
1 tablespoon ginger-garlic paste
1 ½ cups tomato puree (passata) or crushed tomatoes
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon sugar or honey (to balance the acidity)
½ cup heavy cream (or full-fat coconut milk for dairy-free)
1 tablespoon dried fenugreek leaves (Kasuri Methi) – essential for authentic flavor
Salt to taste
Fresh cilantro for garnish
Instructions
1. Marinate Chicken: In a large bowl, mix the chicken with the yogurt, ginger-garlic paste, lemon juice, turmeric, garam masala, chili powder, and salt. Cover and refrigerate for at least 30 minutes (or overnight for best results).
2. Sear Chicken: Heat 1 tablespoon of butter in a large deep skillet or pot over medium-high heat. Add the chicken pieces (shake off excess marinade) and sear until browned on all sides, about 3-4 minutes. Remove chicken from the pan and set aside. (It doesn’t need to be fully cooked yet).
3. Make Base: In the same pan, melt another 2 tablespoons of butter. Add the chopped onions and sauté until soft and golden brown (about 5-6 minutes). Stir in the ginger-garlic paste, coriander, and cumin, cooking for 1 minute until fragrant.
4. Simmer Sauce: Pour in the tomato puree, sugar, and any remaining marinade. scrapes the bottom of the pan to release any browned bits. Simmer on low heat for 10–15 minutes until the sauce thickens and the oil starts to separate.
5. Finish Sauce: Lower the heat. Stir in the heavy cream and the dried fenugreek leaves (crush them between your palms before adding to release flavor).
6. Combine: Return the cooked chicken (and any juices) to the pan. Simmer gently for another 5–8 minutes until the chicken is cooked through and tender.
7. Serve: Stir in the final tablespoon of butter for a glossy finish. Garnish with fresh cilantro and serve hot over steamed Basmati rice.
Notes
Chicken Thighs: Thighs remain much more tender and juicy in curries than chicken breasts. If using breasts, reduce the simmering time to prevent drying out.
Kasuri Methi (Fenugreek): This is the secret ingredient that makes homemade butter chicken taste like the restaurant version. Do not skip it; it’s usually found in the spice aisle or Asian grocers.
Dairy-Free / Paleo: Substitute the butter with ghee or coconut oil, and use full-fat canned coconut milk instead of heavy cream.
Serving: Serve with fluffy Basmati rice or gluten-free Naan bread to soak up the sauce.
- Prep Time: 20
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8
- Sodium: 680
- Fat: 32
- Saturated Fat: 16
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 2
- Protein: 30
- Cholesterol: 145
Your Burning Questions Answered!
- Can I use chicken thighs instead of chicken breast?
- Absolutely! Chicken thighs will add even more richness to your Homemade Butter Chicken.
- Is this dish very spicy?
- The level of spiciness can be adjusted by modifying the amount of chilli powder. Start with less and add more to taste.
Can I make this recipe dairy-free?
Yes, you can substitute the butter with a dairy-free alternative and use coconut milk instead of cooking cream.
Dig In & Enjoy!
There you have it—your very own Homemade Butter Chicken that’s sure to impress! Whether it’s a weeknight dinner or a special occasion, this dish brings warmth and flavor to any table. Don’t forget to garnish with fresh cilantro for that final touch of freshness.
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