Homemade Butter Chicken: Ditch Takeout Tonight!
This rich, creamy butter chicken is bursting with authentic Indian flavor — and it’s easier to make than you think! Skip the takeout and whip up a restaurant-worthy dish right at home.
Equipment
- Large pot or Dutch oven
- Skillet
- Mixing bowl
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup plain yogurt (full-fat)
- 1 tbsp ginger-garlic paste
- 1 tbsp lemon juice
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp Kashmiri chili powder or paprika
- 0.5 tsp salt
- 2 tbsp butter
- 1 medium onion, finely chopped
- 1 tbsp ginger-garlic paste
- 28 oz crushed tomatoes
- 1 cup heavy cream
- 1 tsp garam masala
- 1 tsp Kashmiri chili powder or paprika
- 1 tsp Kasuri methi (dried fenugreek leaves), crushed
- 0.5 tsp sugar
- salt to taste
- fresh cilantro, chopped (for garnish)
Instructions
- In a bowl, mix all the marinade ingredients. Add chicken and coat well. Cover and refrigerate for at least 2 hours or overnight.
- Melt butter in a large pot over medium heat. Sauté chopped onion until golden, 5–7 minutes.
- Add ginger-garlic paste and cook for 1 minute until fragrant.
- Stir in crushed tomatoes, garam masala, chili powder, kasuri methi, sugar, and salt. Simmer for 30 minutes, stirring occasionally.
- While sauce simmers, sear marinated chicken in a separate skillet over medium-high heat until browned.
- Add seared chicken to sauce. Stir and cook for another 10–15 minutes, until chicken is fully cooked.
- Stir in heavy cream and simmer for 2–3 minutes more until heated through.
- Garnish with fresh cilantro and serve with rice or naan.
Notes
For the most flavor, marinate the chicken overnight. Blend the sauce for a silky smooth texture, and don’t skip the kasuri methi — it adds signature depth. Adjust spice levels to your taste!