Go Back
–+ servings
Homemade Butter Chicken

Homemade Butter Chicken: Creamy Comfort Food in Minutes

This Homemade Butter Chicken recipe delivers creamy comfort food with rich flavors, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 pound Boneless Chicken Thighs Feel free to use chicken breasts if you prefer.
  • 1 cup Plain Yogurt Greek yogurt can yield a thicker texture.
  • 2 tablespoons Lemon Juice Opt for freshly squeezed juice for brightness.
For the Sauce
  • 2 tablespoons Unsalted Butter Never substitute for salted butter.
  • 1 medium Onion Finely chopped.
  • 2 cloves Garlic Minced.
  • 1 tablespoon Fresh Ginger Grated.
  • 1 cup Tomato Puree Crushed tomatoes can be used for a chunkier sauce.
  • 1 cup Heavy Cream Substitute with coconut cream for a dairy-free version.
For the Spices
  • 1 tablespoon Garam Masala Essential spice blend for warmth.
  • 1 teaspoon Cumin Indispensable in authentic Indian cooking.
  • 1 teaspoon Coriander Adds mild, citrusy flavor.
  • 1 teaspoon Turmeric Provides color and health benefits.
  • 1 teaspoon Paprika Adjust to your heat tolerance.
  • to taste Salt Always adjust after cooking.
For Finishing Touch
  • 2 tablespoons Fresh Cilantro Chopped, for garnish.

Equipment

  • large bowl
  • heavy skillet

Method
 

Step‑by‑Step Instructions
  1. In a large bowl, combine plain yogurt, lemon juice, garam masala, cumin, coriander, turmeric, paprika, and salt. Whisk until smooth. Add chicken thighs, cover, and marinate in the refrigerator for at least 30 minutes.
  2. In a heavy skillet, melt unsalted butter over medium heat. Add finely chopped onions and sauté for 5-7 minutes until soft and translucent.
  3. Stir in minced garlic and grated ginger, continuing to sauté for 1-2 minutes until fragrant.
  4. Add marinated chicken thighs to the skillet, cooking for 5-7 minutes until browned and cooked through.
  5. Pour in tomato puree, stir, and let simmer for about 10 minutes.
  6. Lower heat and gradually stir in heavy cream, simmering gently for another 5-10 minutes until sauce thickens.
  7. Taste and adjust seasoning as needed.
  8. Garnish with freshly chopped cilantro before serving hot with naan or basmati rice.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 10gProtein: 30gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

Leftovers can be refrigerated for up to 3-4 days or frozen for up to 3 months. Reheat gently on the stovetop or microwave.

Tried this recipe?

Let us know how it was!