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Irresistible Homemade Butter Chicken Recipe You Need to Try - Featured Image

Irresistible Homemade Butter Chicken Recipe You Need to Try

Learn how to make delicious Homemade Butter Chicken. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

The key to this dish lies in selecting the right ingredients — fresh, quality spices and cream make all the difference. I always reach for ripe tomatoes or a good-quality canned variety if fresh aren’t in season, and I prefer using unsalted butter so I can control the saltiness. When I shop for chicken, I opt for skinless, boneless thighs because they stay tender and juicy throughout cooking. These thoughtful choices create a sauce that’s rich but balanced, just like the comforting meals my mom used to make.

  • 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • 3 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 ½ cups canned crushed tomatoes (or fresh, peeled and pureed)
  • ½ cup heavy cream
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika (preferably smoked)
  • ½ teaspoon turmeric powder
  • ½ teaspoon chili powder (adjust to taste)
  • Salt to taste
  • Fresh cilantro for garnish
  • Optional: 1 tablespoon plain yogurt (for marinating chicken)

If you want a lighter version, you can substitute the heavy cream with coconut milk, which adds a subtle sweetness and keeps it dairy-free. For a tangier twist, a squeeze of lemon juice at the end brightens the flavors beautifully.

Instructions

  1. If you have time, marinate the chicken pieces with yogurt, half the garam masala, and a pinch of salt for at least 30 minutes. This step tenderizes the meat and adds subtle depth.
  2. Heat 2 tablespoons of butter in a large skillet over medium heat. Add the chicken and cook until it’s lightly browned but not fully cooked through, about 5-6 minutes. Remove and set aside.
  3. In the same pan, add the remaining butter and sauté the chopped onions until soft and golden, about 8 minutes. This slow cooking unlocks natural sweetness that balances the spices.
  4. Add the garlic and ginger, cooking for another 1-2 minutes until fragrant — this is where the aroma really starts to build!
  5. Stir in the garam masala, cumin, paprika, turmeric, chili powder, and a pinch of salt. Toast the spices gently for about 30 seconds to release their full flavor.
  6. Pour in the crushed tomatoes, stirring to combine. Let the sauce simmer gently for 10-15 minutes, until it thickens and the flavors meld beautifully.
  7. Return the chicken to the pan, coating it well in the sauce. Cover and simmer on low heat for another 10 minutes, or until the chicken is cooked through and tender.
  8. Lower the heat and slowly stir in the heavy cream. Heat gently for 2-3 minutes — avoid boiling once cream is added to keep the sauce silky.
  9. Taste and adjust seasoning with salt or a bit of sugar if the tomatoes are too acidic.
  10. Garnish with fresh cilantro before serving for a burst of color and freshness.

One thing I’ve learned from years in my kitchen is that patience during simmering really pays off. It’s those slow moments that transform simple ingredients into something magical.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Homemade Butter Chicken, recipe, cooking, food