Homemade Butter Chicken Recipe

Homemade Butter Chicken Recipe tastes rich, creamy, and mildly spiced, with tender chicken in a velvety tomato butter sauce that feels like a hug in a bowl. It works perfectly for busy weeknights or at-home date nights, and you can finish the whole recipe in about 45 to 60 minutes depending on your prep speed. I tested this version so many times that my family started calling it “that orange chicken again,” which I take as a compliment.

Why Make This Homemade Butter Chicken Recipe at Home

Restaurant butter chicken tastes amazing, but it often uses a lot more cream and butter than you actually need. When you cook it at home, you control the richness, the spice level, and the quality of ingredients, so the dish tastes fresher and lighter while still staying indulgent.

You also save money and skip takeout delivery fees. Leftovers taste even better the next day, so one cooking session gives you multiple cozy meals without extra effort.

This Homemade Butter Chicken Recipe tastes better than my favorite restaurant version and feels surprisingly easy for a weeknight ★★★★★

Ingredients You Need

Chicken and Marinade

• 1 ½ pounds boneless, skinless chicken thighs
  • Thighs stay juicy and tender. You can use chicken breast if you prefer, but watch the cook time so it does not dry out.
• ¾ cup plain full-fat yogurt
  • Greek yogurt works, just thin it slightly with water or milk.
• 1 tablespoon lemon juice
• 1 tablespoon grated fresh ginger
• 1 tablespoon minced garlic
• 1 ½ teaspoons kosher salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon paprika
• ½ teaspoon turmeric
• ½ to 1 teaspoon Kashmiri red chili powder or mild chili powder
  • Kashmiri chili gives beautiful color with gentle heat. Use regular chili powder if that is what you have, but start with less and taste.

Sauce

• 3 tablespoons unsalted butter
  • Use a good quality butter since it flavors the whole sauce.
• 1 tablespoon neutral oil
  • Such as avocado, canola, or light olive oil. The oil keeps the butter from browning too fast.
• 1 large yellow onion, finely chopped
• 2 tablespoons minced garlic
• 1 tablespoon grated fresh ginger
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons ground coriander
• 1 ½ teaspoons garam masala
• 1 teaspoon paprika
• ½ to 1 teaspoon Kashmiri red chili powder or mild chili powder
• 1 can (14 to 15 ounces) tomato puree or crushed tomatoes
  • Use a smooth, good quality brand like Mutti or Muir Glen if possible. Avoid tomato sauce with added herbs.
• 1 teaspoon sugar or honey
  • This balances the acidity from the tomatoes.
• 1 teaspoon kosher salt, plus more to taste
• ¾ to 1 cup heavy cream
  • You can swap half-and-half for a lighter version, but the sauce will taste slightly less rich.
• 1 to 2 tablespoons butter at the end
  • This finishes the sauce and gives that classic butter chicken gloss.
• 2 to 3 tablespoons chopped fresh cilantro for garnish

Pantry Shortcuts and Substitutions

• Use jarred ginger garlic paste instead of fresh ginger and garlic in both marinade and sauce. Use 1 ½ tablespoons in the marinade and 2 to 3 tablespoons in the sauce.
• If you cannot find garam masala, use a mix of equal parts ground cumin, coriander, and a pinch of cinnamon and cloves. The flavor will differ slightly but still taste delicious.
• If you prefer less dairy, use coconut cream instead of heavy cream. The flavor shifts a bit, but the sauce still tastes rich and silky.

Equipment List

• Large mixing bowl for marinating the chicken
• Sharp knife and cutting board
• Large skillet, sauté pan, or wide Dutch oven
• Tongs or a spatula
• Measuring cups and spoons
• Blender or immersion blender
  • A blender gives the smoothest sauce, which defines a classic butter chicken texture.
• Small bowl and whisk or spoon for mixing spices

Tips & Mistakes

• Cut chicken into even bite-size pieces so they cook at the same rate and stay juicy.
• Marinate the chicken at least 30 minutes, and up to 24 hours, so the yogurt and spices tenderize and flavor the meat.
• Do not overcrowd the pan when you sear the chicken, or it will steam instead of brown.
• Brown the chicken lightly; you only need color, not a full cook-through, since it finishes in the sauce.
• Cook the onions until they turn soft and lightly golden, not just translucent, to build deeper flavor.
• Toast the spices in the fat for 30 to 60 seconds; stop once they smell fragrant so they do not burn.
• Taste the sauce after adding cream and adjust salt, chili, and sugar so the flavors balance.
• Blend the sauce until very smooth for that restaurant-style texture; strain it if you want an ultra silky finish.
• Add cream over low heat so it does not curdle.
• Do not boil the sauce hard after adding cream and butter; a gentle simmer keeps it glossy and smooth.

How to Make Homemade Butter Chicken Recipe

Step 1: Marinate the Chicken

Add the yogurt, lemon juice, ginger, garlic, salt, cumin, coriander, garam masala, paprika, turmeric, and chili powder to a large bowl. Whisk until the marinade looks smooth and evenly mixed. Add the chicken pieces and coat them thoroughly, making sure every piece gets a good layer of marinade. Cover and chill at least 30 minutes, or up to overnight for deeper flavor.

Step 2: Sear the Chicken

Heat a large skillet or Dutch oven over medium high heat and add a drizzle of oil. Shake excess marinade off the chicken pieces and place them in a single layer in the hot pan. Sear the chicken on each side for 2 to 3 minutes until you see light golden spots and a bit of char. Work in batches so the chicken browns nicely, then transfer the pieces to a plate; they will finish cooking in the sauce.

Step 3: Cook the Aromatics

Lower the heat to medium and add butter and oil to the same pan. Once the butter melts and foams slightly, add the chopped onion and cook 6 to 8 minutes until soft and lightly golden, stirring often. Add the garlic and ginger and cook 1 to 2 minutes until they smell fragrant and no longer raw.

Step 4: Toast the Spices

Add cumin, coriander, garam masala, paprika, and chili powder to the onion mixture. Stir constantly and cook about 30 to 60 seconds until the spices smell toasty and rich. If the pan looks dry, splash in a tablespoon of oil or water so the spices do not scorch.

Step 5: Build the Tomato Base

Pour in the tomato puree and stir well to combine with the onions and spices. Add sugar or honey and salt, then bring the mixture to a gentle simmer. Cook 10 to 12 minutes, stirring occasionally, until the sauce thickens slightly and the raw tomato smell softens. If the sauce splatters, lower the heat and partially cover the pan.

Step 6: Blend the Sauce

Turn off the heat and let the sauce cool for a few minutes so it does not create a blender volcano. Transfer the sauce to a blender and blend until completely smooth, or use an immersion blender directly in the pot. If you want an extra silky butter chicken, push the blended sauce through a fine mesh strainer back into the pan.

Step 7: Add Cream and Butter

Return the smooth sauce to low heat. Stir in the heavy cream and taste, then adjust salt, sugar, and chili level to your liking. Add 1 to 2 tablespoons of butter and stir until it melts and the sauce looks glossy and rich. Keep the sauce at a gentle simmer, not a boil.

Step 8: Finish Cooking the Chicken

Add the seared chicken pieces and any juices from the plate into the sauce. Stir to coat every piece in the creamy tomato mixture. Simmer on low heat for 10 to 15 minutes until the chicken cooks through and feels tender. Check one larger piece by cutting it; the inside should look opaque with no pink.

Step 9: Final Taste and Garnish

Taste the butter chicken one more time and adjust seasoning. Add more cream if you want a milder, richer sauce, or a pinch of chili powder if you prefer extra heat. Sprinkle chopped cilantro on top right before serving. The sauce will thicken slightly as it cools, which gives that perfect scoopable texture.

Variations I've Tried

• Lighter butter chicken: I swapped half the cream with whole milk and cut the finishing butter in half. The sauce still tasted creamy but felt lighter, great for weeknight dinners.
• Coconut butter chicken: I used coconut cream instead of dairy cream and coconut oil instead of some of the butter. The dish picked up a gentle coconut flavor that paired nicely with the spices.
• Grilled butter chicken: I grilled the marinated chicken pieces on skewers, then added them to the sauce. The smoky char tasted incredible with the creamy tomato base.
• Extra veggie version: I added steamed peas and small cauliflower florets to the sauce near the end of cooking. The vegetables soaked up the sauce and turned the dish into a more complete one-pan meal.

How to Serve Homemade Butter Chicken Recipe

Serve this Homemade Butter Chicken Recipe with fluffy basmati rice so the grains soak up every bit of the creamy sauce. Warm naan or soft flatbread makes perfect sauce scoops and feels almost mandatory in my house. Add a simple cucumber and tomato salad or sliced raw onions with lemon on the side to cut through the richness. A glass of chilled lassi, sparkling water, or your favorite nonalcoholic drink rounds out the meal.

How to store

• Fridge: Cool the butter chicken to room temperature, then store it in an airtight container in the refrigerator for up to 3 to 4 days.
• Freezer: Portion the cooled butter chicken into freezer-safe containers, leaving a little space at the top, and freeze for up to 2 to 3 months.
• Reheating on the stove: Reheat gently in a saucepan over low to medium heat, adding a splash of water or cream if the sauce looks too thick, and stir often until hot.
• Reheating in the microwave: Cover loosely and heat in short bursts, stirring between each, until warmed through so the sauce heats evenly and the chicken stays tender.