Print

Butter Chicken – Creamy Indian Classic at Home

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This homemade Butter Chicken is a creamy, mildly spiced Indian dish made with tender marinated chicken simmered in a rich tomato-based sauce. It’s easy to make, kid-friendly, and perfect for weeknight dinners or meal prep.

Ingredients

  • 500 g chicken breast or thighs, cubed
  • 150 g plain yogurt
  • 1 tbsp garam masala
  • 1 tbsp ginger-garlic paste
  • 1 tsp paprika
  • 1 tsp salt
  • 2 tbsp butter (or ghee)
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/2 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 300 g tomato puree or crushed tomatoes
  • 150 ml heavy cream or coconut milk
  • 1 tsp sugar
  • Salt and pepper to taste
  • Fresh cilantro, for garnish

Instructions

  1. In a large bowl, mix yogurt, garam masala, paprika, ginger-garlic paste, and salt. Add the cubed chicken and mix well. Cover and marinate for at least 30 minutes or overnight.
  2. Heat 1 tbsp butter in a pan over medium heat. Add the marinated chicken and cook until browned and nearly cooked through. Remove and set aside.
  3. In the same pan, melt the remaining butter and sauté onions until soft and golden.
  4. Add minced garlic and grated ginger, cooking until fragrant (about 1–2 minutes).
  5. Stir in turmeric, cumin, and coriander. Toast the spices for about a minute.
  6. Add tomato puree and sugar. Simmer for 10–15 minutes until the sauce thickens slightly.
  7. Stir in cream or coconut milk, and season with salt and pepper.
  8. Return the chicken to the pan and simmer for another 5–10 minutes until the chicken is fully cooked and the sauce is creamy.
  9. Garnish with fresh cilantro and serve hot with rice or naan.

Notes

  • Marinate overnight for deeper flavor.
  • Use chicken thighs for a juicier result.
  • For a vegan version, use tofu and plant-based cream and butter.
  • Add chili powder or green chili for more heat.
  • Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.

Nutrition