How to make homemade butter chicken?

To make homemade butter chicken , start by marinating chicken in yogurt, garlic, ginger, and spices for at least 2 hours. Sear it until golden, then simmer in a creamy tomato and butter sauce until rich and smooth. Finish with dried fenugreek leaves and a swirl of cream before serving. This simple process gives you the same flavor you love from your favorite restaurant, right in your kitchen.

What makes a good butter chicken?

A good butter chicken has a balanced mix of spice, sweetness, and creaminess. The secret lies in slow cooking letting the sauce thicken naturally while the chicken stays tender. Fresh garlic, ginger, and quality butter make a noticeable difference. The sauce should be silky, flavorful, and never too heavy.

How long is homemade butter chicken good for?

Your homemade butter chicken will stay fresh for 3 days in the refrigerator when stored in an airtight container. For longer keeping, freeze it for up to 2 months. When reheating, use low heat to preserve the creamy texture and flavor.

Can I make butter chicken lighter or dairy-free?

Yes. Replace cream with coconut milk and butter with olive oil for a lighter, dairy-free version. It still tastes rich and comforting but feels lighter, perfect for those who want a healthier option without losing that traditional warmth.

Homemade Butter Chicken – Simple, Creamy & Easy to Make at Home

Name: Homemade Butter Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.5 lbs boneless chicken thighs or breasts, cut into bite-size pieces; ½ cup plain yogurt; 2 tbsp garlic and ginger paste; 1 cup tomato puree; ½ cup heavy cream; 3 tbsp butter; 1 tsp garam masala; 1 tsp kasuri methi (dried fenugreek leaves); 1 tsp chili powder; Salt to taste; Fresh cilantro for garnish

Description

This Homemade Butter Chicken is rich, creamy, and packed with aromatic spices. It’s a restaurant-quality dish that’s easy to make at home in under 40 minutes. Serve it with rice or naan for the ultimate comfort meal.

Ingredients

Scale

1 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces

1 tablespoon butter

1 tablespoon olive oil

1 onion, finely chopped

3 cloves garlic, minced

1 tablespoon grated ginger

1 teaspoon garam masala

1 teaspoon cumin

1 teaspoon paprika

½ teaspoon turmeric

½ teaspoon chili powder

1 (15 oz) can tomato sauce

¾ cup heavy cream (or coconut cream for dairy-free)

1 tablespoon tomato paste

Salt to taste

Fresh cilantro, for garnish

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Instructions

1. Heat butter and olive oil in a large skillet over medium heat.

2. Add onion and sauté until soft and golden, about 5 minutes.

3. Stir in garlic and ginger; cook for 30 seconds until fragrant.

4. Add spices (garam masala, cumin, paprika, turmeric, chili powder) and stir for 1 minute.

5. Add tomato sauce and tomato paste; simmer for 10 minutes until thickened.

6. Stir in heavy cream and season with salt.

7. Add chicken pieces and simmer until cooked through, about 15 minutes.

8. Garnish with fresh cilantro and serve with rice or naan.

Notes

For extra tenderness, marinate the chicken in yogurt and spices for 30 minutes before cooking.

Adjust chili powder to your preferred spice level.

Use coconut cream instead of heavy cream for a dairy-free version.

Leftovers taste even better the next day and can be refrigerated for up to 4 days.

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 5g
Sodium: 720mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 32g
Cholesterol: 135mg