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Homemade butter chicken served over basmati rice with rich creamy tomato sauce and fresh cilantro.
Reynaldo’s Cocina 📍

Homemade Butter Chicken

Tender chicken simmered in a rich buttery tomato cream sauce and served over fluffy rice with warm naan bread.
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Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings: 6 people
Course: Dinner, Lunch, Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marinade
  • 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
Butter Chicken Sauce
  • 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
Serving
  • 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

  1. Add chicken to a large mixing bowl.
  2. Add Greek yogurt, lemon juice, garam masala, turmeric, cumin, paprika, salt, black pepper, ginger paste, and garlic.
  3. Mix until the chicken is fully coated.
  4. Cover and refrigerate for at least 30 minutes.
  5. Heat a large skillet or Dutch oven over medium high heat.
  6. Add avocado oil.
  7. Cook the chicken in batches for 3 to 4 minutes per side until lightly browned.
  8. The chicken does not need to be fully cooked at this stage.
  9. Remove and set aside.
  10. Reduce heat to medium.
  11. Add butter to the same pan.
  12. Add diced onion and cook for 4 to 5 minutes until softened.
  13. Add garlic and ginger paste.
  14. Cook for 30 to 45 seconds until fragrant.
  15. Add garam masala, cumin, paprika, turmeric, and chili powder.
  16. Stir continuously for 30 seconds to toast the spices.
  17. Pour in the crushed tomatoes.
  18. Stir well and scrape up any browned bits from the bottom of the pan.
  19. Simmer for 8 to 10 minutes.
  20. Carefully blend the sauce until smooth using a blender or immersion blender.
  21. Return the sauce to the pan.
  22. Stir in heavy cream and brown sugar.
  23. Bring to a gentle simmer.
  24. Taste and adjust salt and black pepper as needed.
  25. Return the chicken to the sauce.
  26. Simmer for 12 to 15 minutes until the chicken is fully cooked and tender.
  27. Turn off the heat and allow the butter chicken to rest for 5 minutes.
  28. Serve over jasmine rice.
  29. Garnish with fresh cilantro and serve with warm naan bread.

Notes

• Chicken thighs stay more tender and flavorful than chicken breast in this recipe.
• Marinating helps the chicken stay juicy and allows the spices to penetrate the meat.
• Sear the chicken in batches so it browns instead of steaming.
• Toasting the spices before adding tomatoes helps deepen the overall flavor.
• Blending the sauce creates a smoother restaurant style finish.
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