This butter chicken recipe marinates diced chicken in yogurt and warm spices, sears it, then simmers everything in a rich, creamy tomato sauce. This easy homemade butter chicken curry takes about 45 minutes and consistently ranks as one of the most-cooked dinners of the year for genuinely tasting like the restaurant version.
Recipe at a Glance
Prep Time: 15 minutes (plus marinating)
Cook Time: 30 minutes
Total Time: 45 minutes active
Servings: 4
Category: Main dish
Why You’ll Love This Butter Chicken
- This homemade butter chicken curry genuinely rivals takeout for a fraction of the price.
- The yogurt marinade keeps the chicken tender while the spices build deep flavor.
- A creamy tomato sauce that comes together with pantry spices, no specialty ingredients required.
- Freezes well, so it’s worth doubling the batch for an easy butter chicken recipe on a future night.
Ingredients You’ll Need
- 5 lbs boneless chicken thighs, diced
- 1/2 cup plain yogurt
- 2 tbsp lemon juice
- 2 tsp garam masala, divided
- 1 tsp ground cumin
- 1 tsp turmeric
- 1/2 tsp chili powder
- 1 tbsp grated ginger, divided
- 4 cloves garlic, minced, divided
- 4 tbsp butter, divided
- 1 onion, diced
- 5 cups tomato puree
- 1/2 cup heavy cream
- Fresh cilantro, for garnish
- Cooked rice or naan, for serving
How to Make Butter Chicken
- Marinate the diced chicken in yogurt, lemon juice, half the garam masala, cumin, turmeric, chili powder, half the ginger, and half the garlic for at least 30 minutes, or overnight.
- Heat 2 tablespoons of butter in a large skillet and cook the marinated chicken until browned, about 6 to 8 minutes. Remove and set aside.
- In the same skillet, add the remaining butter and sauté the diced onion until softened.
- Add the remaining garam masala, ginger, and garlic, cooking for 1 minute.
- Stir in the tomato puree and simmer for 10 minutes.
- Stir in the heavy cream and the cooked chicken, simmering for 10 more minutes until the chicken is cooked through and the sauce thickens.
- Garnish with cilantro and serve over rice or with naan.
Tips for the Best Butter Chicken
- Marinate the chicken as long as possible, ideally overnight, for the best flavor in this butter chicken recipe.
- Blend the sauce briefly for an ultra-smooth restaurant-style texture, if desired.
- Don’t skip searing the chicken first — it builds flavor the sauce alone can’t replicate.
- Taste and adjust the chili powder to control the heat level.
Variations to Try
- Use chicken breast instead of thighs for a leaner version.
- Add a spoonful of cashew butter to the sauce for extra richness.
- Make it vegetarian by swapping chicken for paneer or chickpeas.
How to Store It
Store in the fridge for up to 4 days, or freeze for up to 3 months.
Frequently Asked Questions
What makes butter chicken different from tikka masala?
Butter chicken uses a butter and cream-based tomato sauce, while tikka masala tends to be spicier with a slightly different spice blend, though the two are closely related.
Can I make butter chicken ahead of time?
Yes, this easy butter chicken recipe reheats well and the flavor deepens the next day, making it great for meal prep.
How spicy is homemade butter chicken?
This recipe is mild to medium — adjust the chili powder up or down depending on your spice preference.
What should I serve with butter chicken?
Butter chicken is traditionally served over basmati rice or with warm naan for scooping up the sauce.