Growing up in small-town Ohio, butter chicken wasn’t something you’d find on a regular weeknight dinner table. In fact, I didn’t even taste it until my early twenties thanks to a little hole-in-the-wall Indian restaurant just outside of Nashville. The creamy, spiced tomato sauce wrapped around tender chicken made me fall in love instantly. I had to learn how to make it myself. The first time I tried, it was a bit chaotic I overcooked the chicken and scorched the sauce. But I kept at it. With every attempt, I grew more confident, just like how I once tackled spatchcock chicken and ended up nailing the crispy skin.
Butter chicken taught me that good food doesn’t have to be complicated. The ingredients are simple chicken, cream, tomato sauce, and just the right spices. Now, it’s a go-to recipe in my home when I want to impress guests or simply treat myself. My kids love it with soft naan and fluffy rice, and honestly, nothing beats the smile on their faces when they see that golden sauce bubbling on the stove.
If you’re new to this dish or looking for a twist on your regular chicken routine, this one’s for you. Much like the crowd-pleasing million dollar chicken casserole, butter chicken wraps you up in flavor and warmth. Let’s dive into the recipe and make this classic feel like home.
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What Makes Butter Chicken Special
Butter chicken is a dish rooted in Indian cuisine, traditionally known as “Murgh Makhani.” It’s loved globally for its rich, buttery tomato base and tender chicken. Unlike some spicy curries, this dish leans more toward creamy and mild, making it a favorite for all age groups.
The marinade does a lot of the heavy lifting infusing flavor deep into the meat. The yogurt softens the chicken, while garlic, paprika, and curry powder add depth. When paired with the tomato-cream sauce, you get layers of warmth and comfort in every bite. This balance is why butter chicken stands out among chicken recipes. It’s soulful and luxurious, but surprisingly easy to make with pantry basics.
A Beginner-Friendly Recipe That Delivers Big Flavor
I created this version with simplicity in mind. Even if you’re nervous about making sauces from scratch, this one’s foolproof. It uses just the right mix of spices to satisfy your craving without overcomplicating the process.
Here’s a quick tip: don’t rush the simmering. Letting the sauce thicken naturally deepens the flavor and helps the cream blend perfectly into the tomato base. I also recommend using chicken thighs, like I do with chicken drumsticks recipes, because they stay juicy and flavorful through the cooking process.
To keep things cozy and complete, serve it with naan or steamed basmati rice. If you’re in the mood for extra comfort, consider pairing it with a quick side like our honey garlic chicken which shares some of the sweet-savory notes you’ll find in butter chicken.
Easy Homemade Butter Chicken Recipe with Ingredients and Steps
Ingredients You’ll Need for Butter Chicken
For the Chicken & Marinade:
- 1½ pounds skinless boneless chicken thighs, cut into bite-sized chunks
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- ½ teaspoon curry powder
- 1 tablespoon Greek yogurt
For the Sauce:
- 3 tablespoons vegetable oil
- 3 tablespoons butter, divided
- 6 garlic cloves, minced
- 1 medium onion, diced
- 1 (15-ounce) can tomato sauce
- 1 teaspoon sugar
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 2 cups heavy cream (or substitute)
- ½ teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon garam masala
- ½ teaspoon curry powder
- ¼ cup freshly chopped parsley (optional for garnish)
To Serve:
- Naan bread
- Steamed rice
Step-by-Step Instructions to Make Butter Chicken at Home
1. Marinate the Chicken
In a large bowl, combine chicken thighs, salt, garlic powder, paprika, curry powder, and Greek yogurt. Mix until chicken is well-coated. Cover and refrigerate for at least 30 minutes.
2. Sear the Chicken
Heat 2 tablespoons oil and 1 tablespoon butter in a large skillet over medium heat. Add marinated chicken and cook until browned and nearly cooked through, about 5–7 minutes. Remove from pan and set aside.
3. Sauté Aromatics
In the same pan, add the remaining tablespoon of oil and butter. Sauté minced garlic and diced onion for 3–4 minutes, or until soft and lightly golden.
4. Add Sauce Base
Pour in tomato sauce, sugar, salt, black pepper, and curry powder. Stir to combine. Simmer for 10 minutes to deepen the flavor.
5. Make It Creamy
Slowly stir in the heavy cream (or use full-fat Greek yogurt, coconut milk, or half-and-half + butter as alternatives). Add cayenne pepper if you prefer heat.
6. Simmer Chicken in Sauce
Return the chicken to the skillet. Add garam masala. Let everything simmer together uncovered for 10–15 minutes until thickened and chicken is cooked through.
7. Finish and Garnish
Stir in the last tablespoon of butter and garnish with chopped parsley. Serve hot with warm naan or rice.
This section sets the foundation for a cozy, craveable dinner that feels elevated but totally doable. You can pair this meal with pesto chicken tortellini and veggies if you want to lean into a creamy night-in theme. For a no-fail backup plan when you need hands-off cooking, try this rich slow cooker BBQ chicken, perfect for busy evenings.
Is Butter Chicken Supposed to Be Spicy?
Not really but it can be if you want! Butter chicken is traditionally more creamy than spicy, thanks to its tomato-based sauce and generous splash of cream. The flavor comes from warm spices like garam masala and curry powder not chili heat. That said, if you’re like me and crave a kick now and then, a pinch of cayenne or a sliced green chili can take it up a notch without overwhelming the dish.
When I first made this dish for my kids, I left out the heat altogether and added just a touch of black pepper. The result? They licked their plates clean. Over time, I’ve learned how to adjust the heat depending on who’s sitting at the table just like I do when I serve up a crowd-friendly Italian sausage ragu for Sunday dinners.
How to Serve Butter Chicken + Brunch Pairing Tips
Butter chicken shines when served with warm, pillowy naan. I always keep a pack in my freezer just for this recipe. For something lighter, I love pairing it with steamed basmati rice or turmeric rice, which soaks up the creamy sauce beautifully. Add a crunchy cucumber-onion salad on the side for a fresh contrast, or a tangy raita if you like things cool and creamy.
When I host weekend brunches, I sometimes serve mini naan triangles with butter chicken in small bowls as a cozy, flavorful option next to more familiar dishes. It might sound unconventional, but trust me it’s always the first thing gone. For variety, you can also include something like the blackened chicken alfredo if you’re feeding a mix of spice lovers and pasta fans.
Make Ahead and Storage Tips
Butter chicken is a dream to make ahead. In fact, the flavors deepen overnight, making it even more delicious the next day. When I make this ahead for Sunday brunch, I find that storing it in a glass container helps preserve its flavor better than plastic. The sauce thickens beautifully in the fridge, and all it needs is a gentle warm-up on the stove with a splash of cream or milk to bring it back to life.
Leftovers will keep well in the fridge for up to four days. Reheat it on the stovetop or in the microwave at 50% power for a gentle warm-up. If you’re into batch cooking, this freezes surprisingly well just store portions in freezer bags and lay them flat for space-saving storage.
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Homemade Butter Chicken Recipe That Tastes Like a Hug in a Bowl
- Total Time: 40 mins
- Yield: 4 servings
Description
A rich, creamy homemade butter chicken that’s beginner-friendly and perfect for cozy dinners. Marinated chicken thighs simmered in tomato-cream sauce with warm Indian spices.
Ingredients
1½ pounds skinless boneless chicken thighs, cut into chunks
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon sweet paprika
½ teaspoon curry powder
1 tablespoon Greek yogurt
3 tablespoons vegetable oil
3 tablespoons butter, divided
6 garlic cloves, minced
1 medium onion, diced
1 (15-ounce) can tomato sauce
1 teaspoon sugar
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
2 cups heavy cream (or substitute)
½ teaspoon cayenne pepper (optional)
1 teaspoon garam masala
½ teaspoon curry powder
¼ cup freshly chopped parsley (optional)
Naan bread, Steamed rice
Instructions
1. Combine chicken, yogurt, and spices in a bowl. Let marinate at least 30 minutes.
2. Heat oil and butter in a pan. Sear the chicken until browned, then remove.
3. In the same pan, sauté garlic and onion until golden.
4. Stir in tomato sauce, spices, salt, and sugar. Simmer 10 minutes.
5. Add cream slowly. Stir in cayenne (optional). Return chicken to pan.
6. Simmer 10–15 minutes until thick. Add butter and garnish with parsley. Serve with naan and rice.
Notes
Use full-fat Greek yogurt or coconut milk as a heavy cream alternative. For spicier flavor, add chili or increase cayenne. This recipe reheats well and is freezer-friendly.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Final Thoughts on the Best Homemade Butter Chicken
Making butter chicken at home might sound like a restaurant-level challenge, but it’s actually a comforting, beginner-friendly dish that rewards you with bold flavor, creamy sauce, and tender chicken in every bite. From marinating juicy chicken thighs to customizing the heat and swapping out cream when needed, this dish proves that real comfort food doesn’t require complicated steps.
I still remember the first time I got it just right simmering the sauce while my kids set the table, the smell of garlic and spice filling the kitchen. It’s one of those dishes that brings people together, much like our cozy chicken casserole favorites or slow-simmered sausage ragu.
FAQs About Making Butter Chicken at Home
Absolutely—and honestly, I recommend it. Chicken thighs are more forgiving than breasts; they stay juicy, flavorful, and don’t dry out as easily. When I first started testing this recipe, I used breasts and found the meat got tough if I overcooked it even slightly. Switching to thighs made all the difference. Plus, they soak up the marinade like a dream. The same switch worked beautifully when I tried a similar approach in this honey garlic chicken recipe.
You’ve got a few great options. Full-fat Greek yogurt gives a slightly tangier finish and works really well if you’re looking for a lighter version. Coconut milk adds creaminess with a hint of sweetness and is great for dairy-free folks. If you’re out of both, combine half-and-half with a pat of butter to mimic that rich texture. I’ve even used cashew cream in a pinch. The key is adding it slowly and stirring well so the sauce doesn’t split.
Not typically—but it’s flexible. The core flavor of butter chicken is more savory and smooth than fiery. When I’m cooking for my kids, I skip the cayenne. When it’s just me and some friends who like a little heat, I go in with a pinch of cayenne or a few slices of green chili. If you’re into cozy but slightly spicy meals, this slow cooker BBQ chicken is another fantastic option to keep in rotation.
Gently! Whether you’re warming it up for lunch or pulling it from the freezer, use a saucepan over medium-low heat and stir in a splash of cream or milk to revive the sauce. Microwaving works too—just go slow, using 50% power and short bursts. I often prep this the night before hosting brunch, and reheating it this way keeps the chicken tender and the sauce luscious. Just like with chicken drumsticks recipes, reheating low and slow is the way to go.
