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Homemade Butter Chicken Recipe

Homemade Butter Chicken Recipe
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★★★★★

5.1 from 12 reviews

This Homemade Butter Chicken recipe offers a rich, creamy, and flavorful Indian classic made from marinated chicken thighs cooked in a spiced tomato and cream sauce. Easy to prepare and perfect for serving with rice or naan, it captures the essence of traditional butter chicken with a homemade touch.

Ingredients

Scale

For the Marinade

  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 2 tablespoons lemon juice
  • 2 teaspoons ground cumin
  • 1–2 teaspoons chili powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • 1 teaspoon salt

For the Sauce

  • 2 tablespoons butter
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 can (14 oz) tomato sauce
  • 1 cup heavy cream
  • 1 tablespoon sugar
  • Fresh cilantro leaves for garnish

Instructions

  1. Marinate the Chicken: In a large bowl, combine the yogurt, lemon juice, cumin, chili powder, turmeric, garam masala, coriander, and salt. Add the chicken pieces, coating them evenly. Cover and refrigerate for at least 1 hour or overnight for deeper flavor.
  2. Cook the Chicken: Preheat oven to 400°F (200°C). Thread the marinated chicken onto skewers, place on a baking sheet, and bake for 20 minutes, flipping halfway, until fully cooked.
  3. Sauté Onions: While chicken cooks, melt butter in a large skillet over medium heat. Add chopped onions and sauté until golden brown, about 7-8 minutes.
  4. Add Aromatics: Stir in minced garlic and ginger; cook for 1-2 minutes until fragrant, ensuring they do not burn.
  5. Simmer Tomato Sauce: Pour in the tomato sauce and let it simmer gently for about 5 minutes, stirring occasionally to meld flavors.
  6. Add Cream and Sugar: Reduce heat to low and stir in heavy cream and sugar. Simmer sauce gently for 10-15 minutes until thickened and rich.
  7. Combine Chicken with Sauce: Remove cooked chicken from skewers and add to the sauce. Stir gently to coat the pieces well.
  8. Final Simmer: Simmer chicken and sauce together for an additional 5-10 minutes so flavors meld and chicken absorbs the sauce.
  9. Garnish and Serve: Sprinkle fresh cilantro over the butter chicken before serving. Serve hot with basmati rice or naan bread.

Notes

  • Marinating the chicken overnight enhances flavor and tenderness.
  • You can substitute chicken breasts if preferred, but thighs remain juicier.
  • Adjust chili powder according to your preferred spice level.
  • Skewering chicken is optional; chicken can be cooked in a hot skillet or grill as well.
  • To make it lighter, use half-and-half instead of heavy cream but the sauce will be less rich.
  • Butter chicken pairs well with steamed basmati rice or naan bread.

Nutrition

Keywords: butter chicken, homemade butter chicken, Indian chicken curry, creamy chicken curry, Indian butter chicken recipe

Find it online: https://leofoster.com/homemade-butter-chicken-recipe/