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Homemade Butter Chicken

Section: Satisfying Main Dishes for Every Occasion

This homemade butter chicken is the ultimate comfort food—rich, creamy, and loaded with flavor. Tender marinated chicken is cooked in a velvety tomato-based sauce seasoned with warm spices like garam masala, paprika, and curry powder. The dish finishes with a touch of butter for that iconic silky texture. Serve it with fluffy rice and warm naan to soak up all the goodness. It’s easier to prepare than you’d expect and tastes even better the next day!

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Published By Ioana
Updated on Fri, 06 Jun 2025 00:10:31 GMT
A plate of food with rice and meat. Bookmark
A plate of food with rice and meat. | ioanacooks.com

Say hello to your new favorite comfort food—Butter Chicken! This creamy, spiced dish is a rich, velvety masterpiece that's surprisingly easy to make at home.

Whether you're cozying up for a family dinner or impressing friends, it's the perfect recipe to serve with warm naan and fluffy rice!

Ingredients

  • Skinless boneless chicken thighs: 1 ½ pounds, cut into bite-sized chunks
  • Salt: 1 teaspoon
  • Garlic powder: 1 teaspoon
  • Sweet paprika: 1 teaspoon
  • Curry powder: ½ teaspoon
  • Greek yogurt: 1 tablespoon
  • Vegetable oil: 3 tablespoons
  • Butter: 3 tablespoons, divided
  • Garlic cloves: 6, minced
  • Onion: 1 medium, diced
  • Tomato sauce: 1 (15-ounce) can
  • Sugar: 1 teaspoon
  • Salt: 1 teaspoon, adjust to taste
  • Black pepper: ½ teaspoon
  • Heavy cream: 2 cups
  • Cayenne pepper: ½ teaspoon, optional for heat
  • Garam masala: 1 teaspoon
  • Curry powder: ½ teaspoon
  • Freshly chopped parsley: ¼ cup, optional, for garnish
  • Naan bread: to serve
  • Steamed rice: to serve

Instructions

Marinate the Chicken:
In a medium bowl, combine chicken, salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix well, ensuring the chicken is evenly coated. Let it marinate for at least 15 minutes while preparing the other ingredients.
Cook the Chicken:
Heat 3 tablespoons of oil in a large skillet over medium-high heat. Add the marinated chicken and cook for about 8–10 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside, leaving the oil in the pan.
Prepare the Sauce Base:
Reduce the heat to medium and add 1 tablespoon of butter to the skillet. Deglaze the pan by scraping any browned bits, adding a splash of water if needed. Add the minced garlic and diced onion, along with a pinch of salt. Sauté until the onion is translucent and fragrant.
Build the Sauce:
Stir in the tomato sauce and sugar. Let it simmer for 2–3 minutes before adding the chicken back into the skillet. Mix well, then pour in the heavy cream. Stir until the sauce turns a beautiful orange hue.
Season and Simmer:
Add cayenne pepper (if using), garam masala, curry powder, and black pepper. Let the sauce simmer on low heat for 10 minutes, allowing the flavors to meld. Add the rest of the spices.
Finish with Butter:
Stir in the remaining 2 tablespoons of cold butter and let it melt into the sauce for a silky finish. Sprinkle with chopped parsley if desired.
Serve and Enjoy:
Serve hot with naan bread and steamed rice. Enjoy the creamy, flavorful goodness!
A plate of food with rice and butter chicken. Bookmark
A plate of food with rice and butter chicken. | ioanacooks.com

Substitutions

Skinless Boneless Chicken Thighs: Use skinless boneless chicken breasts, turkey, or tofu for a vegetarian option. Greek Yogurt: Substitute with regular plain yogurt, coconut yogurt (for dairy-free), or sour cream. Butter: Use ghee for a traditional flavor, olive oil, or a plant-based butter alternative. Garlic Cloves: Replace with ½ teaspoon garlic powder per clove or jarred minced garlic. Onion: Swap with shallots, leeks, or onion powder (1 teaspoon for a medium onion). Tomato Sauce: Use pureed canned tomatoes, fresh tomato puree, or tomato paste mixed with water. Sugar: Replace with honey, maple syrup, or a pinch of stevia. Heavy Cream: Substitute with coconut cream, half-and-half, or cashew cream for a dairy-free option.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or cream if the sauce thickens. For longer storage, freeze for up to 2 months and thaw in the fridge overnight before reheating.

A plate of food with rice and chicken. Bookmark
A plate of food with rice and chicken. | ioanacooks.com

FAQs

Can I use chicken thighs instead of chicken breasts? Absolutely! Chicken thighs are juicier and add extra flavor to the dish. Just adjust the cooking time slightly, as thighs may take a bit longer to cook through.

What can I substitute for heavy cream? You can use coconut cream or full-fat yogurt for a lighter, dairy-free option. Just note that the flavor will be slightly different but still delicious!

Is butter chicken supposed to be spicy? Traditionally, it’s mild with a hint of warmth from the spices. You can adjust the heat by adding more cayenne pepper or leaving it out entirely for a milder version.

Frequently Asked Questions About Recipes

→ Can I use chicken breasts instead of thighs?

Yes! Chicken breasts work well too, though thighs tend to stay juicier and provide a richer flavor.

→ What’s the best substitute for heavy cream?

Coconut cream or cashew cream make great dairy-free alternatives, adding creaminess without losing texture.

→ Is butter chicken spicy?

It’s generally mild, but you can adjust the heat by adding or omitting cayenne pepper to suit your taste.

→ How long can I store leftovers?

Keep leftovers in the fridge for up to 3 days or freeze for up to 2 months. Reheat gently with a splash of cream or water.

→ Can I marinate the chicken overnight?

Absolutely. Marinating overnight deepens the flavor and makes the chicken even more tender and flavorful.

Homemade Butter Chicken

Creamy butter chicken cooked with rich tomato sauce and warm spices. Perfect with naan and rice.

Time Needed to Prep
20 minutes
Cooking Duration
25 minutes
Overall Time
45 minutes
Published By: Ioana

Category of Recipe: Main Dishes

Preparation Difficulty: Medium Difficulty

Type of Cuisine: Indian

Number of Portions: 6 How Many It Serves (6 servings)

Dietary Preferences: ~

Ingredients You'll Need

→ Chicken & Marinade

Ingredient 01 1.5 pounds skinless boneless chicken thighs, cut into bite-sized chunks
Ingredient 02 1 teaspoon salt
Ingredient 03 1 teaspoon garlic powder
Ingredient 04 1 teaspoon sweet paprika
Ingredient 05 0.5 teaspoon curry powder
Ingredient 06 1 tablespoon Greek yogurt

→ Butter Chicken Sauce

Ingredient 07 3 tablespoons vegetable oil
Ingredient 08 3 tablespoons butter, divided
Ingredient 09 6 garlic cloves, minced
Ingredient 10 1 medium onion, diced
Ingredient 11 1 can (15 ounces) tomato sauce
Ingredient 12 1 teaspoon sugar
Ingredient 13 1 teaspoon salt, or to taste
Ingredient 14 0.5 teaspoon black pepper
Ingredient 15 2 cups heavy cream
Ingredient 16 0.5 teaspoon cayenne pepper (optional)
Ingredient 17 1 teaspoon garam masala
Ingredient 18 0.5 teaspoon curry powder
Ingredient 19 0.25 cup freshly chopped parsley (optional)

→ To Serve

Ingredient 20 Naan bread
Ingredient 21 Steamed rice

Steps to Follow

Step 01

Combine chicken, salt, garlic powder, sweet paprika, curry powder, and Greek yogurt in a medium bowl. Mix thoroughly and allow to marinate for at least 15 minutes.

Step 02

Heat vegetable oil in a large skillet over medium-high heat. Add marinated chicken and cook for 8–10 minutes, stirring occasionally, until golden and fully cooked. Remove chicken and set aside, retaining the oil in the skillet.

Step 03

Lower heat to medium, add 1 tablespoon of butter to the skillet, and deglaze the pan. Add garlic and onion with a pinch of salt, cooking until onion is translucent and aromatic.

Step 04

Stir in tomato sauce and sugar. Simmer for 2–3 minutes, return chicken to skillet, and pour in heavy cream. Mix until sauce becomes smooth and orange-toned.

Step 05

Add cayenne pepper (if using), garam masala, curry powder, and black pepper. Reduce heat to low and simmer for 10 minutes, allowing flavors to meld.

Step 06

Stir in the remaining 2 tablespoons of cold butter for a rich finish. Garnish with chopped parsley if desired.

Step 07

Serve hot with naan bread and steamed rice.

Extra Tips

  1. Marinate the chicken for up to 4 hours to enhance flavor depth.
  2. Toast spices lightly in oil before adding liquids to intensify aroma.
  3. Add cold butter at the end to create a velvety texture.

Tools You'll Need

  • Large skillet
  • Mixing bowls
  • Measuring spoons
  • Cutting board
  • Chef's knife

Allergen Information

Carefully check food labels for allergens and consult an expert if you're uncertain.
  • Contains dairy (butter, heavy cream, yogurt)
  • May contain gluten if served with naan bread

Nutritional Information (Per Serving)

Remember, these values are for guidance only and shouldn't replace advice from a professional.
  • Calories Per Serving: 565
  • Total Fat: 42 grams
  • Carbohydrate Amount: 10 grams
  • Protein Amount: 33 grams