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Ultimate Creamy Homemade Butter Chicken

Close-up of tender chicken pieces smothered in a rich, orange-red sauce, characteristic of butter chicken.
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Make restaurant-quality Butter Chicken at home. This recipe delivers tender chicken pieces in a rich, velvety tomato cream sauce quickly.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1/2 cup plain yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 2 tablespoons vegetable oil or ghee
  • 1 large onion, finely chopped
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 (28 ounce) can crushed tomatoes
  • 1 teaspoon chili powder (adjust to taste)
  • 1 teaspoon ground coriander
  • 1 teaspoon sugar
  • 1/2 cup water
  • 1/2 cup heavy cream
  • 1 tablespoon dried fenugreek leaves (kasoori methi), crushed
  • 2 tablespoons butter
  • Fresh cilantro, chopped, for garnish

Instructions

  1. In a bowl, combine the chicken pieces, yogurt, lemon juice, salt, turmeric, cumin, garam masala, ginger paste, and garlic paste. Mix well and marinate for at least 20 minutes, or up to 4 hours in the refrigerator.
  2. Heat the oil or ghee in a large pot or Dutch oven over medium-high heat. Add the marinated chicken and cook until lightly browned on all sides, about 5-7 minutes. Remove the chicken and set it aside.
  3. Reduce the heat to medium. Add the chopped onion to the pot and cook until soft and translucent, about 5 minutes.
  4. Add the ginger paste and garlic paste to the onions and cook for 1 minute until fragrant.
  5. Stir in the crushed tomatoes, chili powder, coriander, and sugar. Cook, stirring occasionally, for 5 minutes until the sauce thickens slightly.
  6. Add the water and bring the sauce to a gentle simmer. Return the cooked chicken to the pot. Cover and cook for 10 minutes, allowing the chicken to finish cooking and absorb the flavors.
  7. Stir in the heavy cream and crushed fenugreek leaves. Cook for another 2 minutes until the sauce is heated through. Do not boil after adding the cream.
  8. Stir in the butter until it melts completely, creating a rich texture.
  9. Taste and adjust salt or chili powder if needed. Garnish with fresh cilantro before serving.

Notes

  • For a smoother sauce, blend the sauce mixture (before adding the cream) using an immersion blender or carefully transfer it to a regular blender.
  • Use ghee instead of oil for a more traditional flavor profile.
  • Serve this dish hot with basmati rice or naan bread.

Nutrition

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