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A bowl of easy homemade butter chicken, rich and creamy

Easy Homemade Butter Chicken

This easy homemade butter chicken recipe features tender chicken marinated in yogurt and spices, cooked in a rich and creamy tomato-based sauce. It's a flavorful dish that brings the taste of India to your kitchen.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Marinade
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1/2 cup plain Greek yogurt
  • 1 tbsp ginger-garlic paste (or 1 tsp grated ginger + 1 tsp minced garlic)
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder (or paprika for less heat)
  • 1 tsp garam masala
  • 1/2 tsp salt
For the Sauce
  • 2 tbsp unsalted butter
  • 1 tbsp oil (vegetable or canola)
  • 1 large onion, finely chopped
  • 1 tbsp ginger-garlic paste
  • 1 tsp red chili powder
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp turmeric powder
  • 1 28 oz can crushed tomatoes
  • 1/2 cup water
  • 1/4 cup heavy cream
  • 1 tbsp honey or sugar (adjust to taste)
  • 1/2 tsp kasuri methi (dried fenugreek leaves), crushed (optional but highly recommended for authentic flavor)
  • Salt to taste
  • Fresh cilantro, chopped for garnish

Equipment

  • large bowl
  • large pan or Dutch oven
  • immersion blender (optional)
  • regular blender (optional)

Method
 

Marinate the Chicken
  1. In a large bowl, combine chicken with Greek yogurt, ginger-garlic paste, turmeric, chili powder, garam masala, and salt; mix well to coat all pieces.
  2. Cover and refrigerate the marinated chicken for at least 30 minutes, or for 2-4 hours for enhanced flavor.
Sear the Chicken
  1. Heat 1 tbsp oil in a large pan or Dutch oven over medium-high heat, then add chicken in batches to avoid overcrowding.
  2. Cook chicken for 3-4 minutes per side until lightly browned and slightly charred, then remove and set aside.
Build the Sauce Base
  1. Reduce heat to medium in the same pan, add 2 tbsp unsalted butter, and melt.
  2. Add the finely chopped onion and cook for 5-7 minutes until softened and translucent.
Add Aromatics and Spices
  1. Stir in the ginger-garlic paste and cook for 1 minute until fragrant.
  2. Add red chili powder, ground cumin, ground coriander, and turmeric powder; sauté for 30 seconds, stirring constantly until aromatic.
Simmer the Sauce
  1. Pour in crushed tomatoes and ½ cup water, bring to a gentle boil, then reduce heat to low, cover, and simmer for 15-20 minutes to meld flavors.
  2. Optionally, blend the sauce with an immersion blender or regular blender for a smoother consistency.
Combine and Finish
  1. Return seared chicken to the sauce, stir in heavy cream, honey (or sugar), and crushed kasuri methi (if using).
  2. Simmer gently for another 10-15 minutes until chicken is cooked through and sauce thickens to desired consistency, adding more water if needed.
Adjust and Serve
  1. Taste and adjust salt as needed, then garnish generously with fresh chopped cilantro.
  2. Serve hot.

Notes

For an extra depth of flavor, marinate the chicken overnight. If you prefer a spicier dish, increase the amount of red chili powder. Serve with basmati rice or naan bread.