Homemade Butter Chicken
This Homemade Butter Chicken brings tender chicken into a creamy tomato-butter sauce layered with warm spices, garlic, ginger, and deep savory flavor. It’s rich enough to feel special, approachable enough for a weeknight, and exactly the kind of comfort food that belongs over warm rice or with fresh naan.
Why This Recipe Works
• The chicken stays tender while soaking up flavor from the sauce
• Warm spices create layered depth without overpowering heat
• Butter and cream balance the tomato base into a rich smooth sauce
• Simmering the sauce helps develop deeper homemade flavor
• Homemade preparation gives the dish fresher flavor than takeout
• Perfect for comfort-food dinners and meal prep
Flavor Notes
• Rich buttery tomato sauce with creamy texture
• Warm savory spice balanced with mild heat
• Tender chicken layered with deep flavor
• Smooth comforting finish with homemade richness
• Classic comfort-food energy with bold homemade flavor
Serving Suggestions
Serve Homemade Butter Chicken over jasmine rice, basmati rice, garlic rice, or alongside warm naan for the ultimate comfort-food setup.
It also pairs perfectly with roasted vegetables, fresh herbs, yogurt sauce, cucumber salad, or lighter side dishes to balance the richness.
Special Technique
Allowing the sauce to simmer slowly helps deepen the flavor while balancing the richness of the butter, cream, tomatoes, and spices.
Cooking the chicken separately before finishing it in the sauce helps maintain better texture while still allowing the flavors to fully come together.
Layering the spices gradually instead of adding everything at once creates a smoother and more balanced flavor profile.
Storage + Reheating
Store leftover Butter Chicken in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop or in the microwave until fully warmed through.
If the sauce thickens too much during storage, add a splash of cream, milk, or broth while reheating to loosen the consistency.
This recipe also works great for meal prep.
Frequently Asked Questions
Q: Is Butter Chicken very spicy?
A: Traditional Butter Chicken is usually more rich and savory than overly spicy, and the heat level can easily be adjusted to preference.
Q: What’s the difference between Butter Chicken and Chicken Tikka Masala?
A: Butter Chicken is generally creamier, smoother, and slightly sweeter, while Chicken Tikka Masala tends to have a bolder tomato-forward flavor.
Q: Can I use chicken thighs instead of chicken breast?
A: Absolutely. Chicken thighs work especially well because they stay tender and flavorful.
Q: Can I make this ahead of time?
A: Yes. Butter Chicken often tastes even better the next day after the flavors continue to develop.
Q: What rice works best with Butter Chicken?
A: Jasmine rice and basmati rice are both excellent options for soaking up the sauce.
Homemade Butter Chicken
Ingredients
- 2 lbs boneless skinless chicken thighs cut into bite size pieces
- 1 cup plain Greek yogurt
- 1 tbsp lemon juice
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tbsp ginger paste
- 3 garlic cloves minced
- 3 tbsp butter
- 1 tbsp avocado oil
- 1/2 white onion diced
- 4 garlic cloves minced
- 1 tbsp ginger paste
- 2 tsp garam masala
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/2 tsp chili powder
- 1 can crushed tomatoes
- 1 cup heavy cream
- 1 tbsp brown sugar
- Salt to taste
- Black pepper to taste
- Cooked jasmine rice
- Fresh cilantro
- Naan bread
Equipment
- Large mixing bowl
- Cutting board
- Sharp knife
- Measuring cups and spoons
- – Large skillet or Dutch oven
- Wooden spoon
- – Blender or immersion blender
- – Small bowl
- Whisk
- – Rice cooker or medium pot with lid
Method
- Add chicken to a large mixing bowl.
- Add Greek yogurt, lemon juice, garam masala, turmeric, cumin, paprika, salt, black pepper, ginger paste, and garlic.
- Mix until the chicken is fully coated.
- Cover and refrigerate for at least 30 minutes.
- Heat a large skillet or Dutch oven over medium high heat.
- Add avocado oil.
- Cook the chicken in batches for 3 to 4 minutes per side until lightly browned.
- The chicken does not need to be fully cooked at this stage.
- Remove and set aside.
- Reduce heat to medium.
- Add butter to the same pan.
- Add diced onion and cook for 4 to 5 minutes until softened.
- Add garlic and ginger paste.
- Cook for 30 to 45 seconds until fragrant.
- Add garam masala, cumin, paprika, turmeric, and chili powder.
- Stir continuously for 30 seconds to toast the spices.
- Pour in the crushed tomatoes.
- Stir well and scrape up any browned bits from the bottom of the pan.
- Simmer for 8 to 10 minutes.
- Carefully blend the sauce until smooth using a blender or immersion blender.
- Return the sauce to the pan.
- Stir in heavy cream and brown sugar.
- Bring to a gentle simmer.
- Taste and adjust salt and black pepper as needed.
- Return the chicken to the sauce.
- Simmer for 12 to 15 minutes until the chicken is fully cooked and tender.
- Turn off the heat and allow the butter chicken to rest for 5 minutes.
- Serve over jasmine rice.
- Garnish with fresh cilantro and serve with warm naan bread.
