ULTIMATE BUTTER CHICKEN RECIPE

Craving that creamy, dreamy Butter Chicken flavor but intimidated by complicated recipes? I get it! Takeout is tempting, but nothing beats the satisfaction (and fresh flavor!) of a dish you made yourself. This Easy Homemade Butter Chicken Recipe delivers authentic taste with surprisingly simple steps, guaranteeing a restaurant-quality meal you’ll be proud to serve. Let’s get cooking!

Gathering Your Dreamy Ingredients

Here’s what you’ll need to create this flavor explosion. Don’t worry if you don’t have everything – I’ll suggest substitutions along the way!

For the Marinated Chicken:

• 1.5 lbs Boneless, Skinless Chicken Thighs or Breasts: Cut into 1-inch cubes. Thighs are more forgiving, but breasts work too!
• 1 cup Plain Yogurt: Full-fat is best for richness, but low-fat will work in a pinch.
• 2 tablespoons Ginger-Garlic Paste: You can buy this pre-made or make your own (equal parts grated ginger and garlic, blended).
• 1 tablespoon Lemon Juice: Freshly squeezed is always best!
• 1 teaspoon Garam Masala: This is a key spice blend!
• 1 teaspoon Turmeric Powder: For color and flavor.
• 1 teaspoon Chili Powder: Adjust to your spice preference!
• 1/2 teaspoon Ground Cumin: Adds warmth.
• 1/2 teaspoon Salt: Balances the flavors.

For the Butter Chicken Sauce:

• 2 tablespoons Butter: Unsalted, because we’ll add salt later.
• 1 medium Onion: Finely chopped.
• 2 cloves Garlic: Minced.
• 1 inch Ginger: Grated.
• 1 (14.5 oz) can Diced Tomatoes: Undrained.
• 1 (8 oz) can Tomato Sauce: Adds richness.
• 1 cup Heavy Cream: This is what makes it “Butter” Chicken! You can use half-and-half for a lighter version, but it won’t be as decadent.
• 1/2 cup Water: To adjust the sauce consistency.
• 1 tablespoon Sugar: Balances the acidity of the tomatoes.
• 1 tablespoon Garam Masala: We’re using it again for extra flavor!
• 1 teaspoon Chili Powder: Adjust for heat!
• 1/2 teaspoon Kasuri Methi (Dried Fenugreek Leaves): This adds a unique, slightly bitter flavor. Don’t skip it if you can help it! You can find it at most Indian grocery stores or online. Crush it in your hands before adding to release its aroma.
• Salt to taste: Season generously!
• Fresh Cilantro: For garnish (optional, but highly recommended!)

Step-by-Step to Butter Chicken Bliss

Alright, let’s get cooking! I promise, this is easier than you think.

Marinating the Chicken:

1. In a large bowl, combine the chicken cubes, yogurt, ginger-garlic paste, lemon juice, garam masala, turmeric powder, chili powder, cumin, and salt.
2. Mix well to ensure all the chicken pieces are coated evenly.
3. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight. The longer it marinates, the more flavorful it will be!

Making the Butter Chicken Sauce:

1. In a large skillet or pot, melt the butter over medium heat.
2. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
3. Add the minced garlic and grated ginger and cook for another minute, until fragrant.
4. Pour in the diced tomatoes and tomato sauce. Bring to a simmer, then reduce the heat and cook for 10 minutes, stirring occasionally. This helps the flavors meld together.
5. Stir in the heavy cream, water, sugar, garam masala, chili powder, and crushed kasuri methi.
6. Season with salt to taste. Remember, you can always add more, but you can’t take it away!
7. Simmer for another 5-10 minutes, stirring occasionally, until the sauce has thickened slightly.

Cooking the Chicken:

1. While the sauce is simmering, you have two options for cooking the chicken:
2. Option 1 (Pan-Fried): Heat a tablespoon of oil in a separate skillet over medium-high heat. Add the marinated chicken in a single layer (you may need to do this in batches) and cook until browned on all sides and cooked through, about 5-7 minutes per batch.
3. Option 2 (Baked): Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread the marinated chicken in a single layer on the baking sheet. Bake for 15-20 minutes, or until cooked through.

Bringing It All Together:

1. Add the cooked chicken to the butter chicken sauce.
2. Stir well to coat the chicken evenly with the sauce.
3. Simmer for another 5 minutes to allow the flavors to meld together.
4. Garnish with fresh cilantro, if desired.

Serving Suggestions Fit for Royalty

Butter Chicken is incredibly versatile! Here are some of my favorite ways to serve it:

• With Rice: Basmati rice is the classic pairing, but any type of rice will work.
• With Naan Bread: Warm naan bread is perfect for scooping up all that delicious sauce.
• With Roti: Another Indian flatbread option.
• With a Side Salad: A simple green salad can add a refreshing contrast to the richness of the dish.
• As a Curry Bowl: Layer rice, butter chicken, and your favorite toppings (like chopped onions, tomatoes, and cucumbers) in a bowl.

Troubleshooting Your Butter Chicken Journey

Even the best cooks face challenges! Here’s how to tackle common issues:

• Sauce is too thin: Simmer for longer, uncovered, to allow the sauce to reduce and thicken. You can also add a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the sauce while it’s simmering.
• Sauce is too thick: Add a little more water or heavy cream to thin it out.
• Chicken is dry: Make sure you don’t overcook the chicken! If you’re using chicken breasts, be especially careful. Marinating the chicken helps keep it moist.
• Not spicy enough: Add more chili powder or a pinch of cayenne pepper.
• Too spicy: Add a dollop of yogurt or a squeeze of lemon juice to help cool it down.

Spice Up Your Kitchen: Variations on a Theme

Once you master this basic recipe, the possibilities are endless! Here are a few ideas to get you started:

• Vegetarian Butter Chicken: Substitute the chicken with paneer (Indian cheese), tofu, or vegetables like cauliflower, potatoes, or chickpeas.
• Spicy Butter Chicken: Add a pinch of cayenne pepper or a chopped green chili to the sauce.
• Coconut Milk Butter Chicken: Substitute some of the heavy cream with coconut milk for a richer, slightly sweeter flavor.
• Butter Chicken Meatballs: Roll ground chicken into meatballs, bake or fry them, and then add them to the butter chicken sauce.

Why This Recipe Rocks: My Secret Weapon

What sets this Easy Homemade Butter Chicken Recipe apart? It’s all about the balance of flavors and the simplicity of the technique. I’ve streamlined the process without sacrificing any of the authentic taste. The secret ingredient? Patience! Letting the chicken marinate and simmering the sauce properly are key to developing deep, complex flavors. Also, don’t underestimate the power of Kasuri Methi – it truly elevates this dish!

Craving More Culinary Adventures?

If you’re loving the Indian flavors, you absolutely have to try BUTTER CHICKEN! Or, for a super easy weeknight meal, check out SLOW COOKER BUTTER CHICKEN. And if you’re looking for something entirely different, but equally delicious, maybe even try MARRY ME CHICKEN! There’s also a BUTTER CHICKEN recipe for those who don’t have a lot of time on their hands! Don’t forget to try the SLOW COOKER BUTTER CHICKEN option as well!

Final Thoughts: Your Butter Chicken Triumph

There you have it! Your very own Easy Homemade Butter Chicken Recipe, ready to impress your family and friends (or just yourself!). Don’t be afraid to experiment with the spices and adjust the recipe to your own taste. Most importantly, have fun in the kitchen! I know you can do this, and I can’t wait to hear about your Butter Chicken success!

ULTIMATE BUTTER CHICKEN RECIPE

Amelia Chen-Morrison

This easy homemade Butter Chicken recipe delivers authentic, restaurant-quality flavor with surprisingly simple steps. Marinated chicken is simmered in a creamy, flavorful tomato-based sauce, creating a dish that’s both satisfying and impressive.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Main Course

Cuisine Indian

Servings 6

Calories 600 kcal

Equipment

• Large bowl
• Measuring cups and spoons
• Whisk
• Large skillet or pot
• Cutting board
• Knife
• Grater
• Garlic press (optional)
• Baking sheet (optional)
• Parchment paper (optional)
• Tongs or spatula
• Ladle
• Serving bowls

Ingredients

  

• 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
• 1 cup plain yogurt, full-fat preferred
• 2 tablespoons ginger-garlic paste
• 1 tablespoon lemon juice
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• ½ teaspoon salt
• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 cup heavy cream
• ½ cup water
• 1 tablespoon sugar
• 1 tablespoon garam masala
• 1 teaspoon chili powder
• ½ teaspoon kasuri methi dried fenugreek leaves
• Salt to taste
• Fresh cilantro, for garnish
• 1 tablespoon oil for pan-frying, optional

Instructions

 

• **Marinating the Chicken:** In a large bowl, combine the chicken cubes, yogurt, ginger-garlic paste, lemon juice, garam masala, turmeric powder, chili powder, cumin, and salt.
• Mix well to ensure all the chicken pieces are coated evenly.
• Cover the bowl and refrigerate for at least 30 minutes, or up to overnight. The longer it marinates, the more flavorful it will be!
• **Making the Butter Chicken Sauce:** In a large skillet or pot, melt the butter over medium heat.
• Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
• Add the minced garlic and grated ginger and cook for another minute, until fragrant.
• Pour in the diced tomatoes and tomato sauce. Bring to a simmer, then reduce the heat and cook for 10 minutes, stirring occasionally. This helps the flavors meld together.
• Stir in the heavy cream, water, sugar, garam masala, chili powder, and crushed kasuri methi.
• Season with salt to taste. Remember, you can always add more, but you can’t take it away!
• Simmer for another 5-10 minutes, stirring occasionally, until the sauce has thickened slightly.
• **Cooking the Chicken (Pan-Fried Option):** Heat a tablespoon of oil in a separate skillet over medium-high heat. Add the marinated chicken in a single layer (you may need to do this in batches) and cook until browned on all sides and cooked through, about 5-7 minutes per batch.
• **Cooking the Chicken (Baked Option):** Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread the marinated chicken in a single layer on the baking sheet. Bake for 15-20 minutes, or until cooked through.
• **Bringing It All Together:** Add the cooked chicken to the butter chicken sauce.
• Stir well to coat the chicken evenly with the sauce.
• Simmer for another 5 minutes to allow the flavors to meld together.
• Garnish with fresh cilantro, if desired.
• Serve hot with basmati rice, naan bread, or roti.

Notes

For a richer flavor, use full-fat yogurt and heavy cream. Kasuri Methi (dried fenugreek leaves) adds a unique flavor; don’t skip it if possible. Adjust chili powder to your spice preference. To store leftovers, refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave. The sauce may thicken upon refrigeration, so add a splash of water or cream when reheating to restore its creamy consistency.