BUTTER CHICKEN: GET READY!

Craving that rich, creamy, unbelievably flavorful Butter Chicken but don’t want the hassle of takeout? I get it! You deserve restaurant-quality deliciousness without spending hours in the kitchen. Get ready, because with this recipe for Easy Homemade Butter Chicken, you’re about to become a butter chicken pro – and everyone will think you ordered in!

Gathering Your Heavenly Ingredients

Here is everything you’ll need to create magic in your kitchen. Don’t worry, it’s all easily accessible!

For the Chicken Marinade:

• 1.5 lbs Boneless, Skinless Chicken Thighs or Breasts, cut into 1-inch pieces: I prefer thighs for extra flavor and tenderness, but breasts work great too!
• 1/2 cup Plain Yogurt: This helps tenderize the chicken and adds a lovely tang.
• 1 tbsp Ginger-Garlic Paste: A must-have for Indian cuisine – you can find it pre-made or easily blend fresh ginger and garlic.
• 1 tbsp Lemon Juice: Brightens the flavor and helps with the marination.
• 1 tsp Garam Masala: This is your essential spice blend.
• 1/2 tsp Turmeric Powder: Adds beautiful color and earthy flavor.
• 1/2 tsp Red Chili Powder (or Cayenne Pepper): Adjust to your spice preference!
• 1/2 tsp Salt: To enhance all the flavors.

For the Butter Chicken Sauce:

• 2 tbsp Butter: Unsalted, please! We’ll control the salt later.
• 1 tbsp Cooking Oil: Vegetable or canola oil works perfectly.
• 1 medium Onion, finely chopped: The aromatic base of our sauce.
• 1 tbsp Ginger-Garlic Paste: Double the deliciousness!
• 1 (14.5 oz) can Crushed Tomatoes: Provides the rich tomato base.
• 1 cup Heavy Cream: The key to that creamy, dreamy texture.
• 1/2 cup Water: To adjust the sauce consistency.
• 1 tbsp Garam Masala: More spice, more flavor!
• 1 tsp Red Chili Powder (or Cayenne Pepper): Adjust to your spice tolerance.
• 1 tsp Sugar: Balances the acidity of the tomatoes.
• 1/2 tsp Dried Fenugreek Leaves (Kasuri Methi), crushed: This adds an authentic, slightly bitter note that’s characteristic of butter chicken. Don’t skip it if you can help it!
• Salt to taste: Season generously!
• Fresh Cilantro, chopped, for garnish: Adds a burst of freshness.

Step-by-Step to a Butter Chicken Masterpiece

Let’s turn these ingredients into something truly special! Don’t be intimidated; I’ll walk you through every step.

Marinating the Chicken:

1. In a bowl, combine the chicken pieces, yogurt, ginger-garlic paste, lemon juice, garam masala, turmeric powder, red chili powder, and salt.
2. Mix well, ensuring the chicken is evenly coated.
3. Cover the bowl and refrigerate for at least 30 minutes, or preferably 2-4 hours for maximum flavor penetration. The longer it marinates, the more tender and flavorful the chicken will be!

Cooking the Butter Chicken Sauce:

1. Heat butter and oil in a large skillet or pot over medium heat.
2. Add the chopped onion and cook until softened and lightly golden brown, about 5-7 minutes. This is where the flavor foundation is built!
3. Stir in the ginger-garlic paste and cook for another minute until fragrant. Be careful not to burn it!
4. Add the crushed tomatoes, heavy cream, water, garam masala, red chili powder, sugar, and salt. Stir well to combine.
5. Bring the sauce to a simmer, then reduce heat to low and let it simmer for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly. This allows the flavors to meld beautifully.

Bringing It All Together:

1. While the sauce is simmering, cook the marinated chicken. You can either pan-fry it in a separate skillet with a little oil until cooked through and lightly browned, or you can bake it in a preheated oven at 400°F (200°C) for about 15-20 minutes. I often pan-fry for a quick and easy option.
2. Once the chicken is cooked, add it to the simmering sauce.
3. Stir in the crushed dried fenugreek leaves (Kasuri Methi).
4. Simmer for another 5-10 minutes, allowing the chicken to absorb the flavors of the sauce.
5. Taste and adjust seasoning as needed. Don’t be afraid to add a little more salt, sugar, or chili powder to your liking!

Serving Your Masterpiece:

1. Garnish with fresh cilantro and serve hot with CHICKEN THIGHS, rice, naan bread, or roti. I also enjoy it with a dollop of plain yogurt on top for extra creaminess.

My Secret Weapons for Butter Chicken Bliss

Okay, friends, here are a few insider tips that will take your butter chicken from good to absolutely unforgettable!

• Don’t Skimp on the Marinade: The longer the chicken marinates, the more tender and flavorful it will be. Overnight is ideal, but even 30 minutes makes a difference.
• Brown Those Onions: Really let the onions caramelize. This adds a depth of sweetness that’s essential to the overall flavor.
• Low and Slow Simmer: Simmering the sauce allows the flavors to meld and deepen. Don’t rush this step!
• Fresh Ginger-Garlic Paste is Best: If possible, use freshly made ginger-garlic paste for the most vibrant flavor.
• Taste and Adjust: Don’t be afraid to adjust the seasoning to your liking. Everyone’s palate is different!

Ingredient Substitutions? No Problem!

Life happens! Here’s how to adapt this recipe if you’re missing an ingredient.

• No Yogurt? You can substitute sour cream in the marinade, but the flavor will be slightly different.
• No Heavy Cream? Full-fat coconut milk can be used for a dairy-free option. It will add a hint of coconut flavor, which can be delicious!
• No Fenugreek Leaves? While they add a unique flavor, you can omit them if you can’t find them.
• No Ginger-Garlic Paste? Use 1 teaspoon of minced ginger and 2 teaspoons of minced garlic instead.

Variations to Spice Things Up

Feeling adventurous? Here are some fun variations to try!

• Spicy Butter Chicken: Add more red chili powder or a pinch of cayenne pepper to the marinade and sauce.
• Vegetarian Butter Chicken: Substitute the chicken with paneer (Indian cheese) or tofu.
• Instant Pot Butter Chicken: Adapt this recipe for the Instant Pot for a quicker cooking time.

Serving Suggestions Fit for a King (or Queen!)

Butter Chicken is amazing on its own, but here are some sides that will take your meal to the next level.

• Basmati Rice: The classic pairing.
• Naan Bread or Roti: Perfect for soaking up the delicious sauce.
• Cucumber Raita: A cooling yogurt dip that balances the richness of the butter chicken.
• Mango Chutney: Adds a sweet and tangy element.
• A simple green salad with a light vinaigrette.

Other Recipes You Might Enjoy

If you enjoyed this recipe, you might also like these:

• Try out SLOW COOKER BUTTER CHICKEN for a set-it-and-forget-it version.
• For a pasta twist, check out COWBOY BUTTER CHICKEN LINGUINE.
• For a one-pan meal, try the ROADHOUSE BUTTER CHICKEN SKILLET.
• If you are craving something equally creamy, give Marry Me Chicken a try!
• Looking for something with a kick? Try Hot Honey Feta Chicken.

Storing and Reheating Leftovers

Butter Chicken is even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat or in the microwave.

Troubleshooting: Common Butter Chicken Mishaps

Don’t worry if things don’t go perfectly the first time! Here are some common issues and how to fix them.

• Sauce is Too Thin: Simmer for longer to reduce the sauce and thicken it. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it quickly.
• Sauce is Too Thick: Add a little more water or cream to thin it out.
• Sauce is Too Acidic: Add a pinch more sugar to balance the acidity.
• Chicken is Dry: Make sure you don’t overcook the chicken. If it’s already dry, add it to the sauce and simmer for a bit to let it absorb some moisture.

And there you have it! Your very own Easy Homemade Butter Chicken, ready to impress your family and friends (or just yourself!). Enjoy the incredible flavors and pat yourself on the back for creating something truly delicious. I’m so proud of you! Now, go forth and conquer the kitchen!

Lady Maria

Easy Homemade Butter Chicken

Craving authentic butter chicken without the takeout hassle? This recipe delivers restaurant-quality flavor in your own kitchen. With tender marinated chicken simmered in a rich, creamy tomato-based sauce, it’s surprisingly simple to make and guaranteed to impress.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Indian

Calories: 600

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
• 1/2 cup plain yogurt
• 1 tbsp ginger-garlic paste
• 1 tbsp lemon juice
• 1 tsp garam masala
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder or cayenne pepper
• 1/2 tsp salt
• 2 tbsp butter, unsalted
• 1 tbsp cooking oil vegetable or canola
• 1 medium onion, finely chopped
• 1 tbsp ginger-garlic paste
• 1 cup heavy cream
• 1/2 cup water
• 1 tbsp garam masala
• 1 tsp red chili powder or cayenne pepper
• 1 tsp sugar
• 1/2 tsp dried fenugreek leaves Kasuri Methi
• Salt to taste
• Fresh cilantro, chopped, for garnish
• Cooked basmati rice, naan bread, or roti, for serving

Equipment

• Mixing bowls
• measuring cups and spoons
• Large skillet or pot
• Spatula or spoon
• whisk
• knife
• Cutting board
• Optional: Baking sheet (if baking chicken)
• Optional: Small skillet (if pan-frying chicken)

Method

 

1. **Marinating the Chicken:** In a bowl, combine the chicken pieces, yogurt, ginger-garlic paste, lemon juice, garam masala, turmeric powder, red chili powder, and salt.
2. Mix well, ensuring the chicken is evenly coated.
3. Cover the bowl and refrigerate for at least 30 minutes, or preferably 2-4 hours for maximum flavor penetration.
4. **Cooking the Butter Chicken Sauce:** Heat butter and oil in a large skillet or pot over medium heat.
5. Add the chopped onion and cook until softened and lightly golden brown, about 5-7 minutes.
6. Stir in the ginger-garlic paste and cook for another minute until fragrant.
7. Add the crushed tomatoes, heavy cream, water, garam masala, red chili powder, sugar, and salt. Stir well to combine.
8. Bring the sauce to a simmer, then reduce heat to low and let it simmer for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.
9. **Bringing It All Together:** While the sauce is simmering, cook the marinated chicken. You can either pan-fry it in a separate skillet with a little oil until cooked through and lightly browned, or you can bake it in a preheated oven at 400°F (200°C) for about 15-20 minutes.
10. Once the chicken is cooked, add it to the simmering sauce.
11. Stir in the crushed dried fenugreek leaves (Kasuri Methi).
12. Simmer for another 5-10 minutes, allowing the chicken to absorb the flavors of the sauce.
13. Taste and adjust seasoning as needed.
14. **Serving:** Garnish with fresh cilantro and serve hot with rice, naan bread, or roti.

Notes

For the best flavor, marinate the chicken overnight. Browning the onions well is key to a rich, sweet sauce. Simmering the sauce low and slow allows the flavors to meld. Use fresh ginger-garlic paste for the most vibrant taste. Adjust the seasoning to your liking. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated gently. Substitute sour cream for yogurt, coconut milk for heavy cream (dairy-free), or omit fenugreek leaves if needed. Add more red chili powder or cayenne pepper for a spicier dish. For a vegetarian option, substitute the chicken with paneer or tofu.