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Easy homemade butter chicken recipe featured image showcases a creamy, vibrant dish ready to serve, illustrating the deliciousness of this simple meal.
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.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
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.