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This quick and easy homemade butter chicken recipe offers a luscious celebration of creamy tomato sauce, tender chicken, and aromatic spices. It brings the rich warmth of Indian cuisine straight to your table without a complicated process. Whether you're meal prepping for the week or want a cozy dish for friends, this butter chicken balances buttery richness with a hint of spice in a straightforward way that feels both indulgent and comforting.
I first made this recipe on a chilly evening and was amazed how quickly it filled my house with inviting aromas. Now it’s a favorite I return to when I want something both satisfying and fuss-free.
Ingredients
- Chicken thighs: They stay juicy and tender, soaking up the marinade and sauce better than breast meat
- Salt: Essential for bringing out the flavors of every ingredient and seasoning the chicken perfectly
- Garlic powder: Adds a gentle garlic background without overpowering the dish
- Sweet paprika: Provides that beautiful red color and a subtle smoky sweetness
- Curry powder: Infuses warmth and signature spices that define the butter chicken profile
- Greek yogurt: Helps tenderize the chicken while adding a light tang to balance richness
- Vegetable oil: Ideal for searing chicken and building the base of the sauce
- Butter: The star of the recipe, creating a silky texture and deep richness in the sauce
- Fresh garlic: Gives a fresh aromatic punch that brightens the sauce
- Onion: Adds natural sweetness and depth when cooked down
- Tomato sauce: Offers a smooth tomato base that balances acidity and sweetness
- Sugar: Rounds out tomato acidity for a harmonious flavor
- Black pepper: Provides gentle heat and complexity
- Heavy cream: Creates the iconic creamy, luxurious sauce that defines butter chicken
- Cayenne pepper (optional): For those who enjoy a touch of spiciness
- Garam masala: Essential Indian spice blend finishing the dish with fragrant warmth
- Fresh parsley (optional): Adds a pop of color and freshness reminiscent of a garden herb finish
- Naan bread and basmati rice: Perfect vessels to soak up all the luscious sauce
Step-by-Step Instructions
- Marinate the Chicken:
- Combine bite-sized chicken thigh pieces with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt in a bowl. Mix until the chicken is well coated. Let it rest for at least 15 minutes so the spices have time to penetrate and tenderize the meat.
- Cook the Chicken:
- Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated chicken to the pan and cook, stirring occasionally, until the pieces are evenly golden brown and cooked through, about 8 to 10 minutes. This step seals in the juices and creates caramelized bits that add flavor.
- Prepare the Sauce Base:
- Lower the heat to medium and melt a tablespoon of butter in the same skillet. Scrape the bottom to lift those flavorful browned bits with a splash of water if needed. Add minced garlic and diced onion with a pinch of salt. Sauté gently until the onion is translucent and fragrant, about 5 minutes, forming a rich savory foundation.
- Build the Sauce:
- Pour in the tomato sauce and sprinkle in sugar. Let it simmer gently for 2 to 3 minutes to soften acidity and meld the flavors. Return the cooked chicken to the pan and stir to coat well. Slowly pour in the heavy cream while stirring continuously, watching the sauce transform into a creamy, orange-tinted luscious coating.
- Season and Simmer:
- Add cayenne pepper if you want a little heat, then sprinkle in garam masala, additional curry powder, and black pepper. Allow the sauce to simmer on low heat for about 10 minutes, stirring occasionally. This slow simmer lets the spices deepen and marry with the creamy sauce. Taste and adjust salt or spice levels as you like.
- Finish with Butter:
- Stir in the remaining two tablespoons of cold butter and let it melt gently into the sauce. This addition is what makes the texture irresistibly silky and rich. Sprinkle freshly chopped parsley on top if desired for a fresh herbal note and vibrant contrast.
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My favorite ingredient has to be the garam masala. The moment it hits the warm sauce, its complex blend of cinnamon, cloves, cumin, and coriander transforms the dish into something truly special. I remember my family’s first taste — the smiles and requests for seconds made this simple recipe a keeper forever.
Storage Tips
Store leftover butter chicken in an airtight container in the refrigerator for up to three days. The flavors often deepen overnight, making reheated servings even better. When freezing, portion into freezer-safe containers leaving some headroom; it will keep perfectly for up to three months. To reheat, warm it gently on the stovetop over low heat to avoid curdling, adding a little water or cream if the sauce thickens too much.
Ingredient Substitutions
If you prefer leaner meat, chicken breasts can replace thighs, but be careful to avoid overcooking or drying them out. For a dairy-free version, coconut milk and a plant-based butter alternative work well to maintain creaminess with a mild tropical twist. When garam masala is not available, a mix of cinnamon, cloves, cumin, and coriander can mimic the flavor, though the authentic blend elevates the dish noticeably.
Serving Suggestions
This butter chicken shines when paired with warm naan bread for scooping or fragrant steamed basmati rice to balance the creaminess. Fresh cucumber raita or mango chutney served on the side enhances the meal with cooling or tangy contrasts. For a rustic presentation, serving in individual cast iron skillets adds charm and warmth.
Cultural Context
Butter chicken originates from North India and was created to make use of leftover tandoori chicken by cooking it in a creamy tomato-based sauce. This dish showcases the Indian love for layering spices balanced by dairy richness. It’s become a beloved classic internationally, offering comforting familiarity while inviting endless variations from home cooks around the world.
Pro Tips
- Toast your spices lightly before mixing them in to magnify their aroma and depth
- Don’t rush the simmering step — slow melding of spices with cream is key to authentic flavor
- Last-minute addition of cold butter makes the sauce silkier and improves mouthfeel dramatically
Common Recipe Questions
- → Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used but they cook faster and can dry out easily. Keep a close watch to maintain juiciness.
- → How spicy is this dish?
The flavor is mild by default with a gentle warmth from spices. Adding cayenne pepper boosts the heat if desired.
- → Is there a dairy-free option for the creamy sauce?
Substitute heavy cream with coconut milk and butter with a dairy-free alternative to keep rich texture and flavor.
- → How long should the chicken marinate?
Marinating for at least 15 minutes tenderizes and seasons well, but longer marination deepens the flavor profile.
- → What can replace garam masala if unavailable?
A mix of cinnamon, cloves, cumin, and coriander can stand in, though garam masala provides the distinct warmth unique to the dish.