Easy homemade butter chicken recipe with rich, creamy sauce. This authentic family dinner comes together in 30 minutes with simple ingredients.
Man, oh man—my first attempt at butter chicken was a disaster. I scorched the sauce, over-marinated the chicken, and ended up ordering takeout. Fast forward two years and about fifteen kitchen experiments later, and I’ve cracked the code.
This easy homemade butter chicken recipe transformed my weeknight dinners completely. The aroma of garam masala hitting hot butter? It fills every corner of my kitchen and gets everyone running to the table. No fancy restaurant needed.
I’m Linda, and I’ve been perfecting comfort food recipes for over a decade. This butter chicken delivers restaurant-quality flavor without the complicated techniques or hard-to-find ingredients. You’ll have tender chicken swimming in a silky, spiced tomato-cream sauce that tastes like you spent hours cooking.
Tasty at Home – Where bold flavors meet everyday kitchens.
Table of Contents
What Makes This Butter Chicken Recipe Absolutely Unbeatable
Let me tell you—this isn’t your average curry. Traditional butter chicken requires marinating overnight and tandoor-roasting the chicken. My version cuts the time dramatically while keeping that signature rich, velvety texture.
The secret lies in using chicken thighs instead of breast meat. Thighs stay juicy and absorb the marinade quickly. Greek yogurt tenderizes the meat in just fifteen minutes, which Thomas Keller often recommends for quick marinades.
The sauce gets its depth from a technique I borrowed from Julia Child’s French cooking: deglazing. Those browned bits stuck to your pan? They’re pure flavor gold. Mix them into the sauce for incredible depth.
Easy Homemade Butter Chicken
Equipment
- Large skillet or Dutch oven
- Mixing bowl
- wooden spoon
- measuring spoons
- measuring cups
Ingredients
Chicken & Marinade
- 1 ½ lbs Boneless chicken thighs Cut into bite-sized chunks
- 1 tsp Salt
- 1 tsp Garlic powder
- 1 tsp Sweet paprika
- ½ tsp Curry powder
- 1 tbsp Greek yogurt Full-fat preferred
Butter Chicken Sauce
- 3 tbsp Vegetable oil
- 3 tbsp Butter, divided Use cold butter for finishing
- 6 cloves Garlic, minced Fresh only
- 1 Medium onion, diced Yellow or white
- 15 oz Tomato sauce
- 1 tsp Sugar Balances acidity
- 1 tsp Salt Adjust to taste
- ½ tsp Black pepper Freshly ground
- 2 cups Heavy cream Full-fat only
- ½ tsp Cayenne pepper Optional for heat
- 1 tsp Garam masala Fresh is best
- ½ tsp Curry powder
- ¼ cup Fresh parsley, chopped Optional garnish
To Serve
- As needed Naan bread Store-bought or homemade
- As needed Steamed rice Basmati recommended
Instructions
- Combine chicken chunks with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Massage the marinade into every piece and let sit for at least 15 minutes.
- Heat oil in a large skillet over medium-high heat. Cook chicken in batches until golden brown and cooked through, about 8–10 minutes. Remove and set aside.
- Reduce heat to medium. Add 1 tbsp butter to the skillet and scrape up browned bits. Sauté garlic and onion with a pinch of salt until fragrant, about 3–4 minutes.
- Stir in tomato sauce and sugar. Return chicken to skillet and mix. Pour in heavy cream, stirring constantly until fully incorporated.
- Add cayenne pepper, garam masala, curry powder, and black pepper. Simmer on low for 10 minutes, tasting and adjusting salt as needed.
- Stir in remaining cold butter for silky texture. Sprinkle with fresh parsley if desired.
- Serve immediately with warm naan and steamed basmati rice. Enjoy tender chicken with rich, creamy sauce.
Notes
Ingredient Quality Matters
For the creamiest results, use full-fat Greek yogurt and genuine heavy cream—no substitutes. Fresh garlic and onions create the aromatic base, while quality garam masala makes or breaks the dish. Look for spices with vibrant color and strong fragrance at your local grocery store.
Butter Chicken Ingredients Table
| Ingredient | US Measure | Metric | Notes |
|---|---|---|---|
| For the Chicken & Marinade | |||
| Boneless chicken thighs | 1 ½ lbs | 680g | Cut into bite-sized chunks |
| Salt | 1 tsp | 5g | |
| Garlic powder | 1 tsp | 3g | |
| Sweet paprika | 1 tsp | 3g | |
| Curry powder | ½ tsp | 1.5g | |
| Greek yogurt | 1 tbsp | 15g | Full-fat preferred |
| For the Butter Chicken Sauce | |||
| Vegetable oil | 3 tbsp | 45ml | |
| Butter, divided | 3 tbsp | 42g | Use cold butter for finishing |
| Garlic cloves, minced | 6 | 6 | Fresh only |
| Medium onion, diced | 1 | 150g | Yellow or white |
| Tomato sauce | 15 oz can | 425g | |
| Sugar | 1 tsp | 4g | Balances acidity |
| Salt | 1 tsp | 5g | Adjust to taste |
| Black pepper | ½ tsp | 1g | Freshly ground |
| Heavy cream | 2 cups | 480ml | Full-fat only |
| Cayenne pepper | ½ tsp | 1g | Optional for heat |
| Garam masala | 1 tsp | 3g | Fresh is best |
| Curry powder | ½ tsp | 1.5g | |
| Fresh parsley, chopped | ¼ cup | 15g | Optional garnish |
| To Serve | |||
| Naan bread | As needed | Store-bought or homemade | |
| Steamed rice | As needed | Basmati recommended |
Smart Shopping Tips for US Grocery Stores
Find boneless, skinless chicken thighs in the refrigerated meat section—they’re usually cheaper than breasts and more flavorful. Grab canned tomato sauce from the pasta aisle, not tomato paste. They’re different products entirely.
For spices, check the international aisle for better prices on garam masala and curry powder. Whole Foods and Trader Joe’s carry excellent quality options. Heavy cream sits in the dairy section near half-and-half.
Bold Add-Ins and Creative Variations
Want to customize your homey meal? Add a tablespoon of honey for sweetness. Kashmiri chili powder brings authentic color without overwhelming heat. A splash of lemon juice brightens the entire dish.
For a smoky depth, add ½ teaspoon of smoked paprika. Some cooks swirl in a tablespoon of tomato paste for extra richness. Finishing with fresh cilantro instead of parsley gives it a more traditional Indian restaurant flavor.
International Ingredient Substitutions
No Greek yogurt? Use plain whole milk yogurt or even sour cream. Substitute coconut cream for heavy cream if you’re dairy-free—it creates a different but delicious flavor profile.
Can’t find garam masala? Make a quick blend with equal parts cumin, coriander, and cardamom. Fresh tomatoes work instead of canned—just blend two pounds of ripe tomatoes until smooth.
Essential Equipment and Kitchen Tools
You’ll need just a few basic tools for this family dinner. A large, heavy-bottomed skillet or Dutch oven distributes heat evenly and prevents burning. Cast iron works beautifully if you have it.
Grab a medium mixing bowl for marinating the chicken. A wooden spoon helps scrape up those flavorful browned bits during deglazing. Keep measuring spoons and cups handy for precise seasoning.
DIY Equipment Alternatives
No heavy skillet? A standard non-stick pan works, though you’ll get less fond (those tasty brown bits). Missing a proper mixing bowl? A large zip-top bag makes an excellent marinating vessel—just squeeze out the air and massage the seasonings into the chicken.
A regular dinner spoon can substitute for measuring spoons in a pinch. Use three regular spoons of butter instead of tablespoons. The recipe is quite forgiving with slight variations.
Step-by-Step Butter Chicken Instructions
Step 1: Marinate the Chicken for Maximum Flavor
Combine chicken chunks with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt in your mixing bowl. Use your hands to massage the marinade into every piece—this ensures even coating. Let it sit for at least fifteen minutes while you prep the remaining ingredients.
Oops! I once skipped this step thinking it wouldn’t matter much. The chicken turned out bland and tough. The yogurt’s acidity breaks down proteins, making the meat incredibly tender.
Step 2: Cook the Chicken Until Golden
Heat three tablespoons of oil in your large skillet over medium-high heat until it shimmers. Add the marinated chicken in a single layer without overcrowding—work in batches if necessary. Cook for eight to ten minutes, stirring occasionally, until golden brown and cooked through.
The chicken should reach an internal temperature of 165°F. Look for that gorgeous caramelized crust on the outside. Remove the chicken and set it aside, leaving all that flavorful oil in the pan.
Step 3: Build Your Aromatic Sauce Base
Reduce heat to medium and add one tablespoon of butter to the same skillet. Scrape up all those browned bits stuck to the bottom—this technique, similar to what Julia Child used for pan sauces, adds incredible depth. Add a splash of water if the pan seems too dry.
Toss in minced garlic and diced onion with a pinch of salt. Sauté for three to four minutes until the onion turns translucent and releases its sweet aroma. The garlic should smell fragrant but not burned.
Step 4: Create the Rich Tomato-Cream Sauce
Stir in the entire can of tomato sauce and one teaspoon of sugar. The sugar balances tomato’s natural acidity—don’t skip it. Let this mixture simmer for two to three minutes, stirring occasionally.
Return the cooked chicken to the skillet and mix everything together. Pour in two cups of heavy cream while stirring constantly. Watch the sauce transform into a gorgeous, sunset-orange hue. This visual cue tells you the cream has fully incorporated.
Step 5: Season and Simmer to Perfection
Add cayenne pepper for heat (if using), garam masala, curry powder, and black pepper. Stir everything together and reduce heat to low. Let the sauce simmer gently for ten minutes, allowing all those warm spices to bloom and meld together.
Taste and adjust salt as needed—every brand of tomato sauce has different sodium levels. The sauce should coat the back of your spoon when it’s ready. This simmering stage develops the deep, complex flavors that make butter chicken so addictive.
Step 6: Finish with Cold Butter for Silky Texture
Stir in the remaining two tablespoons of cold butter, straight from the fridge. Let it melt slowly into the sauce without stirring too vigorously. This creates an emulsion that gives the sauce its signature silky, glossy finish.
Well… this technique comes from classic French cooking, and it works wonders in Indian cuisine too. The cold butter prevents the cream from breaking and adds richness without greasiness. Sprinkle with fresh chopped parsley if you’re using it.
Step 7: Serve Your Masterpiece
Ladle the butter chicken into a serving bowl or individual plates. Serve immediately with warm naan bread for scooping and steamed basmati rice to soak up that incredible sauce. The combination of tender chicken and creamy, spiced sauce creates pure comfort food magic.
You know what? This dish actually tastes even better the next day after the flavors have had more time to develop. Make it ahead for an easy weeknight dinner that feels special without the stress.
Expert Tips for Restaurant-Quality Results
Always use chicken thighs instead of breasts—they stay moist and tender even if you accidentally overcook them slightly. The extra fat content carries the spices better too. Cut your chicken into uniform pieces so everything cooks evenly.
Don’t rush the marinating time. Those fifteen minutes make a significant difference in tenderness and flavor absorption. If you have extra time, marinate for up to an hour in the refrigerator.
Deglaze your pan thoroughly after cooking the chicken. Those stuck-on bits contain concentrated flavor that elevates your sauce from good to phenomenal. Use water, chicken stock, or even a splash of wine.
Temperature Control Matters
Keep your heat at medium-high for browning chicken, then reduce to medium for aromatics. Low and slow simmering prevents the cream from curdling. Never let the sauce boil vigorously once you’ve added the cream—gentle bubbles only.
A candy thermometer helps monitor your sauce temperature. Stay between 180°F and 190°F during simmering. This maintains food safety while developing flavors properly.
Spice Adjustments for Your Taste
Start with less cayenne than recommended, especially if cooking for kids. You can always add more heat, but you can’t take it away. Serve hot sauce on the side for those who want extra kick.
Fresh garam masala makes an enormous difference—old spices lose their potency. If your garam masala smells weak, use one and a half teaspoons instead of one. Toast your spices in a dry pan for thirty seconds before adding them to intensify their flavor.
Creative Variations for Every Occasion
Coconut Butter Chicken: Replace heavy cream with coconut cream and add two tablespoons of shredded coconut. This variation works beautifully for those avoiding dairy while maintaining that rich, creamy texture.
Smoky Butter Chicken: Add one teaspoon of smoked paprika and finish with a tiny pinch of liquid smoke. This creates depth reminiscent of tandoor-cooked chicken without any special equipment.
Vegetarian Butter “Chicken”: Substitute extra-firm tofu or paneer cheese cut into cubes. Press tofu for thirty minutes first to remove excess moisture. The creamy sauce works perfectly with plant-based proteins.
Holiday Butter Chicken: During Thanksgiving, I add a tablespoon of pumpkin puree and a pinch of cinnamon to the sauce. It sounds weird, but the subtle sweetness pairs incredibly well with the warm spices. Try serving this innovative twist alongside your creamy Italian sausage rigatoni recipe for a fusion feast.
Spicy Southwest Version: Add a chopped jalapeño with the onions and swap cayenne for chipotle powder. Serve with cilantro-lime rice instead of plain steamed rice. This bold variation appeals to those who love heat.
Make-Ahead and Storage Instructions
Butter chicken actually improves overnight as the flavors continue developing. Cook it completely, let it cool to room temperature, then refrigerate in an airtight container. It keeps beautifully for three to four days.
Reheat gently on the stovetop over low heat, stirring occasionally. Add a splash of cream or water if the sauce has thickened too much. Avoid microwaving if possible—it can make the chicken rubbery.
Storage Times and Freezing Guidelines
| Storage Method | Duration | Best Practices |
|---|---|---|
| Refrigerator | 3-4 days | Airtight container, cool completely first |
| Freezer | 2-3 months | Portion into smaller containers, leave headspace |
| Room Temperature | 2 hours max | Discard after this time for safety |
| Thawing | Overnight in fridge | Never thaw at room temperature |
| Reheating | Until 165°F | Add liquid if needed, stir gently |
Complete storage guide for butter chicken meal prep and food safety
Freeze in individual portions for quick weeknight dinners. Glass containers work better than plastic for preventing freezer burn. Label with the date and contents before freezing.
Perfect Pairings and Serving Suggestions
Serve this homey meal with garlic naan brushed with melted butter and fresh cilantro. Basmati rice cooked with a cinnamon stick and cardamom pods elevates the entire experience. A simple cucumber raita (yogurt sauce) provides cooling contrast.
For a complete Indian-inspired feast, pair with golden chicken breast as an appetizer. Add roasted cauliflower with cumin and a fresh tomato-onion salad dressed with lemon juice. Mango lassi makes a refreshing beverage choice.
This butter chicken also pairs surprisingly well with pepper steak stir fry if you’re serving a crowd and want variety. The different spice profiles complement rather than compete with each other.
Homemade Butter Chicken FAQs
Can I use chicken breasts instead of thighs for butter chicken?
Can I use chicken breasts instead of thighs for butter chicken? Yes, but reduce cooking time by two to three minutes since breasts cook faster and dry out more easily. Thighs remain juicier and more forgiving for this recipe.
What’s the best way to thicken butter chicken sauce?
What’s the best way to thicken butter chicken sauce? Simmer uncovered for five extra minutes to reduce the liquid naturally. Alternatively, mix one tablespoon of cornstarch with two tablespoons of cold water and stir it into the sauce.
How do I prevent the cream from curdling in butter chicken?
How do I prevent the cream from curdling in butter chicken? Always use full-fat heavy cream and add it off the heat or on very low heat. Never let the sauce boil vigorously once cream is added—gentle simmering only.
Can butter chicken be made ahead for meal prep?
Can butter chicken be made ahead for meal prep? Absolutely—it’s actually one of the best make-ahead family dinner options. The flavors deepen overnight, and it reheats beautifully on the stovetop or in the microwave.
Final Thoughts on This Easy Homemade Butter Chicken
This easy homemade butter chicken recipe proves that restaurant-quality Indian food belongs in your home kitchen. The rich, creamy sauce clings to tender chicken pieces, creating comfort in every bite. You don’t need specialized equipment or obscure ingredients—just good technique and quality basics.
Remember that disaster I mentioned at the beginning? That burned sauce taught me patience and proper heat control. Now this butter chicken appears on my dinner table at least twice a month, and my family requests it constantly.
Make this tonight and serve it with warm naan and cold mango lassi. The combination transports you straight to your favorite Indian restaurant—except you’re in your pajamas and saved thirty dollars. Check out more comforting recipes like marry me tortellini or cheesy ground beef and potato casserole for your weekly meal rotation.
Drop a comment below and tell me how your butter chicken turned out! Did you try any of the variations? What did you serve alongside it? I love hearing about your kitchen adventures and answering any questions.
Ready to become a butter chicken expert? Pin this recipe and make it part of your regular dinner lineup.
