If you're craving something rich, creamy, and deeply comforting, look no further than this homemade Butter Chicken. It's a beloved Indian dish known for its velvety tomato-based sauce, tender marinated chicken, and a balanced blend of spices. The best part? You don’t need a tandoor or fancy ingredients — just a little time and a whole lot of love.
| Servings | 4 |
| Preparation time | 30 mins |
| Cooking time | 4 hours |
Ingredients
For the Chicken Marinade:
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700g boneless chicken thighs or breasts, cut into bite-sized pieces
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1 cup plain yogurt
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1 tbsp lemon juice
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1 tbsp ginger paste
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1 tbsp garlic paste
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1 tsp garam masala
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1 tsp turmeric
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1 tsp chili powder
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1 tsp salt
For the Sauce:
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2 tbsp butter (plus extra for finishing)
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1 tbsp oil
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1 large onion, finely chopped
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2 cloves garlic, minced
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1 tbsp ginger, minced
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2 tsp ground cumin
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2 tsp paprika
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1 tsp garam masala
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1 tsp chili powder (optional, for heat)
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1.5 cups tomato puree (or crushed tomatoes)
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1/2 cup water
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1 cup heavy cream (or coconut cream for dairy-free)
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1 tbsp sugar (optional, balances acidity)
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Salt to taste
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Fresh cilantro for garnish
Instructions
1. Marinate the Chicken
In a large bowl, combine all marinade ingredients. Mix well and coat the chicken thoroughly. Cover and refrigerate for at least 1 hour, or overnight for best flavor.
2. Cook the Chicken
In a skillet or grill pan over medium-high heat, cook the marinated chicken pieces until browned and cooked through (you can also bake them at 400°F for 20–25 mins). Set aside.
3. Make the Sauce
In the same pan, heat butter and oil. Sauté onions until golden brown. Add garlic and ginger; cook for 1–2 minutes. Stir in cumin, paprika, garam masala, and chili powder. Cook until fragrant.
4. Simmer It Down
Pour in the tomato puree and water. Simmer for 10–15 minutes until the sauce thickens and deepens in color. Blend the sauce for extra smoothness (optional).
5. Creamy Finish
Lower the heat and stir in the cream and sugar. Return the chicken to the pan and simmer for another 5–7 minutes. Adjust seasoning as needed. Finish with a knob of butter for extra richness.
6. Garnish & Serve
Sprinkle with fresh cilantro and serve hot with warm naan, roti, or basmati rice.
