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This homemade Butter Chicken is buttery and packed with fragrant spices, bringing a classic favorite to your dining table in under an hour. I reach for this dish when I want something comforting without spending ages in the kitchen. The rich tomato sauce is creamy and goes perfectly with tender chicken, making it a hit for busy weeknights or special occasions.
The first time I cooked butter chicken after a long day, my kitchen was filled with an amazing aroma, and it quickly became a family favorite. Now, whenever we want something cozy, I whip up this dish because it never disappoints.
Ingredients
- Chicken thighs: boneless and skinless for extra juiciness and flavor, look for fresh and well-trimmed
- Salt: crucial for enhancing chicken flavor, kosher is best if you can
- Garlic powder: gives savory richness, more consistent than fresh in the marinade
- Sweet paprika: adds mild warmth and smokiness; aim for bright red powder for best quality
- Curry powder: introduces classic Indian spices; select high-quality blends for full flavor
- Greek yogurt: tenderizes chicken and adds a touch of tang; whole milk works best
- Vegetable oil: used for searing, keeps chicken juicy; pick a neutral oil for clean taste
- Butter: adds a luxurious smooth finish; use unsalted for richness
- Fresh garlic: six cloves give bold authentic flavor; choose firm bulbs for best taste
- Onion: adds sweetness to the sauce; select crisp medium onions
- Tomato sauce: forms the signature rich base; plain smooth tomato sauce is ideal
- Sugar: balances the acidity of tomatoes; just a bit makes a difference
- Black pepper: provides mild heat; freshly ground gives best aroma
- Heavy cream: offers that signature creamy texture; high-fat cream yields the silkiest finish
- Cayenne pepper: optional if you like it spicy; use as much or as little as you prefer
- Garam masala: essential warm spice blend; look for a fresh fragrant one from Indian markets
- Chopped parsley: for garnish; adds a fresh touch and a splash of green; optional but nice
Instructions
- Marinate the Chicken:
- In a medium bowl, mix the chicken pieces with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Use your hands or a spatula to ensure each piece is coated well. Let it rest for at least 15 minutes for the yogurt to tenderize the meat and infuse flavor. If you have some extra time, letting it sit longer enhances the taste.
- Cook the Chicken:
- Heat vegetable oil in a large skillet over medium-high heat until it shimmers. Add the marinated chicken in a single layer and cook for about 8 to 10 minutes, stirring occasionally, until it's golden brown outside and fully cooked. Use a slotted spoon to transfer the chicken to a bowl, leaving the oil in the pan.
- Prepare the Sauce Base:
- In the same pan over medium heat, add a tablespoon of butter. If there are browned bits stuck to the bottom, splash in a little water and scrape them up with a wooden spoon for extra flavor. Toss in minced garlic, diced onion, and a pinch of salt. Sauté for about 5 minutes until the onions are soft, fragrant, and starting to turn golden.
- Build the Sauce:
- Add the tomato sauce and sprinkle with sugar, stirring to combine. Let it simmer for 2 to 3 minutes. Return the chicken along with any accumulated juices to the pan, mixing well to coat the chicken in the sauce. Gradually stir in heavy cream, watching the sauce transform to a rich orange hue.
- Season and Simmer:
- Add in cayenne pepper, garam masala, curry powder, and black pepper, mixing gently. Let the sauce simmer uncovered on low heat for about 10 minutes to thicken and blend the flavors. Taste and adjust the salt according to your preference.
- Finish with Butter:
- Take the pan off the heat and stir in the remaining two tablespoons of butter until it's melted entirely. The sauce should look glossy and silky. If desired, sprinkle with chopped parsley for a fresh finish.
- Serve and Enjoy:
- Spoon the butter chicken over warm rice or dip it with freshly toasted naan. The creamy sauce and tender chicken make each bite a treat.
Garam masala is my go-to ingredient here; it fills the kitchen with its sweet warmth. The first bite always reminds me of cooking this for my best friend after a tough week, bringing that cozy feeling of home.
Storage Tips
Store butter chicken in the fridge for up to four days in an airtight container. If you’re freezing it, let it cool completely first, then pack it into portions in freezer-safe containers. When it’s time to reheat, do it gently on the stove and add a splash of cream or water if it thickens too much.
Ingredient Substitutions
If you can't find chicken thighs, boneless breasts will work in a pinch, but they might not be as juicy. You can use cashew cream instead of dairy cream for a vegan option, and coconut oil is a good substitute for butter. If you don't have garam masala, mix equal parts cumin, coriander, cinnamon, and clove for a homemade blend.
Serving Suggestions
Pair butter chicken with soft naan or fluffy basmati rice for the perfect combo. I like to serve it over rice and top it with a scoop of extra yogurt and fresh cilantro for a nice contrast. A wedge of lime is also great if you enjoy bright flavors with your curries.
Cultural and Historical Roots
Butter chicken or murgh makhani comes from Delhi, created in the 1940s to use up leftover tandoori chicken. The combination of tomatoes, cream, and spices has inspired countless variations and has become a cherished comfort food in my home. Sharing this dish feels like passing down a piece of culinary tradition.
Seasonal Adaptations
In summertime, swap parsley for fresh mint for a lighter taste. Toss in seasonal greens like spinach or kale toward the end for an extra health boost. Serve with grilled corn naan during warm weather gatherings.
Success Stories
One friend made a double batch for a family reunion and saw even picky kids going back for seconds. Another neighbor freezes individual portions for quick weekday lunches that beat takeout any day.
Freezer Meal Conversion
Before freezing, divide the butter chicken into single-serve containers, so you can thaw only what you need. Defrost overnight in the fridge for best texture. I always keep a couple servings on hand for busy days.
This butter chicken will quickly become your go-to meal. Enjoy the creamy sauce and bold spices in every bite. Your kitchen will smell amazing, and you'll have clean plates all around.
Common Recipe Questions
- → What cut of chicken works best?
Boneless, skinless thighs are juicy and tender, but breasts can work too if you reduce the cooking time a bit.
- → How can I adjust the spice level?
Control the heat by adding or leaving out cayenne pepper. For a milder dish, just use paprika and curry powder.
- → Is plain yogurt a good substitute for Greek yogurt?
Absolutely, you can use plain yogurt in place of Greek yogurt for the marinade, but it might be just a tad less creamy.
- → What sides pair well with this dish?
Warm naan and creamy rice are great sides, perfect for soaking up that tasty sauce.
- → Can this meal be prepared ahead?
Sure thing, both the chicken and sauce can be made ahead and warmed up later, making it super convenient.