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Delicious Homemade Butter Chicken served in a creamy tomato-based sauce is the featured image of this recipe.
Lady Maria

Easy Homemade Butter Chicken

This recipe brings the rich and creamy flavors of butter chicken to your kitchen with a simplified approach. Enjoy tender chicken simmered in a luscious tomato-based sauce, perfect for a weeknight meal that tastes like it came from your favorite Indian restaurant.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/2 cup plain yogurt
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder adjust to taste
  • 1/2 teaspoon salt
  • 1 tablespoon lemon juice
  • 2 tablespoons butter
  • 1 tablespoon oil
  • 1 medium onion, finely chopped
  • 1 cup tomato puree
  • 1 teaspoon garam masala
  • 1/2 teaspoon red chili powder optional
  • 1/2 teaspoon sugar
  • 1/2 teaspoon dried fenugreek leaves kasuri methi
  • 1/2 cup heavy cream
  • Salt to taste
  • Fresh cilantro, for garnish

Equipment

  • Mixing bowl
  • measuring cups and spoons
  • Large skillet or pot with lid
  • Spatula or spoon
  • Cutting board
  • knife
  • Immersion blender (optional)
  • Small steel bowl (optional, for smoking)
  • tongs

Method
 

  1. In a bowl, combine the chicken pieces with yogurt, ginger-garlic paste, garam masala, turmeric powder, red chili powder, salt, and lemon juice.
  2. Mix well to ensure the chicken is evenly coated.
  3. Cover and refrigerate for at least 30 minutes, or preferably overnight.
  4. Heat butter and oil in a large skillet or pot over medium heat.
  5. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
  6. Stir in the ginger-garlic paste and sauté for another minute until fragrant.
  7. Add the crushed tomatoes and tomato puree to the skillet.
  8. Stir in the garam masala, red chili powder (if using), sugar, and salt.
  9. Bring the sauce to a simmer, then reduce the heat to low.
  10. Cover and simmer for 15-20 minutes, stirring occasionally.
  11. Add the marinated chicken to the simmering sauce.
  12. Stir well to coat the chicken with the sauce.
  13. Cover and cook for 20-25 minutes, or until the chicken is cooked through and tender.
  14. Stir occasionally to prevent sticking.
  15. Stir in the crushed dried fenugreek leaves (kasuri methi) and heavy cream.
  16. Simmer for another 5 minutes to allow the cream to incorporate and the sauce to thicken slightly.
  17. Taste and adjust the seasoning as needed. Add more salt or chili powder to your liking.
  18. Garnish with fresh cilantro.
  19. Serve hot with naan bread, rice, or your favorite side dish.

Notes

For an ultra-smooth sauce, blend with an immersion blender before adding cream. Adjust red chili powder to your spice preference. Butter chicken tastes even better the next day; store leftovers in the refrigerator for up to 3 days. For a smoky flavor, place a small steel bowl with burning charcoal in the center of the pot, drizzle oil on the charcoal, cover tightly, and let it smoke for a few minutes. Can also substitute chicken with paneer or tofu for a vegetarian version. Heavy cream can be replaced with coconut milk for a dairy-free option.