5-Star Homemade Butter Chicken That Melts in Your Mouth

Name: 5-Star Homemade Butter Chicken That Melts in Your Mouth
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Cuisine: Indian
Ingredients: 500g boneless chicken, cut into pieces; 1 cup yogurt; 2 tablespoons lemon juice; 1 tablespoon ginger-garlic paste; 1 teaspoon turmeric; 1 teaspoon garam masala; 1 teaspoon chili powder; Salt to taste; 2 tablespoons butter; 1 large onion, finely chopped; 1 can (400g) tomato puree; 1 cup heavy cream; 1 tablespoon dried fenugreek leaves; Fresh coriander for garnish

By:

Laura

June 2, 2025

Jump to Recipe·Print Recipe

You know that moment when you walk into an Indian restaurant and get hit by the most incredible aroma? That’s exactly what I’m chasing every time I make my homemade butter chicken. There’s something magical about how the spices mingle with creamy tomato sauce – it’s pure comfort in a bowl!

I’ll never forget the first time I attempted this dish. My neighbor Mrs. Patel smelled the disaster from three houses away (burnt garlic is hard to hide) and came over to rescue me. She showed me her grandmother’s trick – always marinate the chicken overnight and cook the onions until they’re practically caramelized. Those simple changes transformed my butter chicken from “meh” to “wow!”

Now it’s my go-to recipe when I want to impress guests or just treat myself. The secret? Don’t skimp on the butter (obviously) or the patience. Let those spices really get to know each other in the pan. And whatever you do, make extra – this stuff tastes even better the next day when the flavors have had time to party together in your fridge.

Table of Contents show

Why You’ll Love This Homemade Butter Chicken

This isn’t just any butter chicken – it’s the kind that’ll make you close your eyes and sigh after the first bite! Here’s why it’s special:

Creamy dreamy texture that coats every piece of chicken perfectly (thank you, heavy cream and butter!)
Rich, complex flavors from spices that have simmered together until they sing
Surprisingly easy to make – no fancy techniques, just good old-fashioned stirring and simmering
Tastes better than takeout because you control the freshness and quality of every ingredient
The perfect balance – not too spicy but definitely not bland either (adjust the heat to your taste)

Honestly? The hardest part will be resisting the urge to drink the sauce straight from the pan. Not that I’ve done that… often.

Ingredients for Homemade Butter Chicken

Gather these simple ingredients – you probably have most in your pantry already! The magic happens in how we combine them:

500g boneless chicken (thighs work best for juiciness, but breasts are fine too) – cut into bite-sized pieces
1 cup plain yogurt (full-fat for creaminess, Greek yogurt works too)
2 tablespoons lemon juice – fresh squeezed if possible
1 tablespoon ginger-garlic paste (or 4 cloves garlic + 1″ ginger, minced)
1 large onion – finely chopped (about 1 cup)
1 can (400g) tomato puree (or blend 4 fresh tomatoes)
1 cup heavy cream (for that signature richness)
2 tablespoons butter (I prefer unsalted to control the salt)
Fresh coriander – chopped for garnish

Essential Spices and Sauces

The soul of this dish lies in the spices! Garam masala is non-negotiable – it’s the warm, aromatic blend that makes butter chicken taste authentic. If you’re out, mix equal parts cumin, coriander, cardamom, and cinnamon. Dried fenugreek leaves (kasuri methi) add that distinctive earthy note – crush them between your palms before adding. No fenugreek? A pinch of maple syrup mimics its unique sweetness. Don’t skip the turmeric – it gives that gorgeous golden color and subtle depth.

How to Make Homemade Butter Chicken

Okay friends, let’s get cooking! This is where the magic happens – turning simple ingredients into that rich, velvety butter chicken we all crave. I’ll walk you through each step just like Mrs. Patel taught me, with all her little tricks for maximum flavor.

Marinating the Chicken

First things first – don’t rush the marinade. This is where your chicken gets its personality! In a big bowl, mix the yogurt, lemon juice, ginger-garlic paste, and all those beautiful spices until it looks like a sunset (that golden turmeric color is everything). Toss in your chicken pieces, making sure each one gets fully coated. Cover and refrigerate for at least 30 minutes, but overnight is gold standard. The acids in the yogurt and lemon juice will tenderize the meat while the spices work their way deep inside. Pro tip: If you’re short on time, poke the chicken with a fork before marinating – those little holes let the flavors penetrate faster!

Cooking the Sauce

Now for the sauce – the heart and soul of butter chicken! Melt your butter in a deep pan over medium heat (not too hot – burnt butter is tragic). Add those finely chopped onions and cook, stirring occasionally, until they turn golden brown – about 8-10 minutes. This caramelization builds incredible depth. When they’re ready, stir in the tomato puree. Here’s the critical part: cook this mixture until the oil starts separating from the sides (you’ll see little orange pools forming). This means the raw tomato taste is gone and the flavors have concentrated beautifully. Stir in a splash of water if it gets too thick. Your kitchen should smell amazing by now!

Combining and Simmering

Time to bring it all together! Add your marinated chicken to the sauce (don’t wash off that flavorful marinade). Let it cook for about 5 minutes, then pour in the heavy cream. Reduce the heat to low – we’re looking for gentle bubbles, not a rolling boil. Simmer uncovered for 10 minutes (set a timer!) while the sauce thickens and the chicken finishes cooking. The final touch? Crush those fenugreek leaves between your palms and sprinkle them over the top – their earthy aroma is unreal. Garnish with fresh coriander right before serving. And here’s my secret: let it sit for 5 minutes off heat before serving – the flavors marry even better!

Tips for Perfect Homemade Butter Chicken

After years of trial and (delicious) error, here are my absolute must-know tips for butter chicken success:

Marinate overnight if possible – those extra hours let the yogurt work its tenderizing magic and develop deeper flavors. My chicken always tastes better on day two! Control the heat by starting with half the chili powder – you can always add more but you can’t take it out. Taste as you go!

Use room temperature cream to prevent curdling when adding to the hot sauce. And here’s a game-changer: finish with cold butter off heat for extra gloss and richness. Last pro tip? Double the sauce recipe – you’ll want extra for dipping naan or spooning over rice. Trust me!

Serving Suggestions for Homemade Butter Chicken

Oh, the joy of deciding how to serve this glorious butter chicken! My absolute must-have is freshly baked garlic naan – perfect for scooping up every last drop of that creamy sauce. If I’m feeling fancy, I’ll make a little buffet with basmati rice (the fragrant kind that cooks with cardamom pods), some cooling cucumber raita, and maybe a crispy onion bhaji or two for texture.

For drinks, a chilled mango lassi cuts through the richness beautifully, though my husband swears by an ice-cold Indian beer with his. Leftovers? They make an incredible filling for wraps the next day – just add some fresh greens and a dollop of yogurt!

Storing and Reheating Homemade Butter Chicken

Let’s talk butter chicken leftovers – because honestly, they’re almost better than the first serving! Cool completely before storing (hot food in the fridge is a no-no). In an airtight container, it keeps beautifully for 3-4 days in the fridge – the flavors actually deepen overnight. For longer storage, freeze portions in freezer bags for up to 2 months. Just leave a little space at the top as it expands.

Reheating is easy: low and slow is key! Thaw frozen portions in the fridge overnight first. Warm gently on the stovetop with a splash of water or cream to bring back that silky texture. Microwave works too – stir every 30 seconds to prevent the cream from separating. Pro tip: Add a fresh pat of butter when reheating to restore that just-made richness!

Homemade Butter Chicken Variations

Who says butter chicken has to always be chicken? One of my favorite things about this recipe is how easily it adapts! For my vegetarian friends, paneer butter chicken is a game-changer – just cube some fresh paneer and add it when you’d normally add the chicken. The cheese soaks up all that creamy goodness beautifully. Vegan? Firm tofu works surprisingly well if you press it first to remove excess water (protip: freeze then thaw tofu for extra meaty texture).

Want to play with flavors? Try adding coconut milk for half the cream for a tropical twist, or throw in some chopped spinach at the end. If you’re feeling adventurous, a pinch of smoked paprika adds incredible depth. And for those who like it extra rich? Stir in a tablespoon of almond butter with the cream – you’ll thank me later!

Frequently Asked Questions

How long should I marinate the chicken?
For best results, give it at least 30 minutes – but oh, if you can wait overnight, the flavors go next-level! The yogurt works its tenderizing magic the longer it sits. I’ve even done 24 hours when planning for parties (just keep it in the fridge).

What if I don’t have garam masala?
No panic! Mix equal parts cumin, coriander, cardamom and cinnamon for a quick substitute. It won’t be exactly the same, but still delicious. My aunt adds a pinch of clove too for extra warmth. The key is using fresh spices – if yours have been sitting for years, it’s time for a refresh!

Can I make this dairy-free?
Absolutely! Coconut milk is my go-to swap for cream – use the full-fat canned kind. For the yogurt marinade, coconut yogurt works, though the tang will be milder. And instead of butter? A good quality vegan butter or even coconut oil (just a tablespoon, it’s strong!). The sauce won’t be quite as velvety, but still crazy tasty.

My sauce is too thin – help!
First, let it simmer uncovered a bit longer (patience, my friend!). If still too runny, mix 1 tsp cornstarch with 2 tbsp cold water, stir it in, and simmer 2 more minutes. Or my lazy fix? Mash some cooked potatoes right into the sauce – thickens it up and adds bonus creaminess!

Can I use bone-in chicken?
You bet – just increase cooking time by 5-7 minutes. The bones add amazing flavor! Thighs stay juicier than breasts. Pro tip: After cooking, remove the bones before serving (they’ll slide right out) so you get all that flavor without the fuss.

Nutritional Information

Just a heads up – these nutritional estimates can vary based on your specific ingredients and portion sizes. One serving of our homemade butter chicken has roughly 450 calories, with that dreamy creaminess coming from about 30g of fat (hey, no regrets!). Remember, homemade means you control what goes in – unlike restaurant versions that often go heavier on the butter and cream. As always, enjoy in moderation and adjust to fit your dietary needs!

Share Your Experience

Did you make this butter chicken? I’d love to hear how it turned out! Leave a comment below with your tips or tweaks – did you add extra spice? Try it with paneer? Snap a photo of your masterpiece and tag me @ButterChickenQueen (okay fine, I wish that was my real handle). Your kitchen stories make my day!