Butter chicken, also known as murgh makhani, is one of the most iconic and beloved Indian dishes worldwide. Its popularity comes from its perfect balance of richness, warmth, gentle spice, and comforting creaminess. Unlike many spicy curries, butter chicken is approachable, smooth, and deeply flavorful without overwhelming heat, making it ideal for both beginners and seasoned cooks.
This easy homemade butter chicken guide is designed to help you recreate restaurant-quality butter chicken in your own kitchen using accessible ingredients and straightforward techniques. Beyond the recipe itself, this comprehensive post explores the history, flavor foundations, ingredient roles, cooking methods, variations, storage tips, and serving ideas so you can truly understand and master this classic dish with confidence.
Understanding Butter Chicken
The Origins of Butter Chicken
Butter chicken originated in Delhi, India, as a creative way to use leftover tandoori chicken by simmering it in a rich tomato-based sauce with butter and cream. Over time, it evolved into a standalone dish known for its velvety texture and mildly spiced flavor. While traditional versions rely on tandoor ovens and long marinades, modern home cooking adaptations allow you to achieve excellent results without specialized equipment.
What Makes Butter Chicken Unique
Butter chicken stands apart from other curries due to its smooth, creamy sauce, subtle sweetness, and balanced spices. It is less spicy than many Indian dishes and focuses more on depth and richness than heat. The use of butter, cream, and tomatoes creates a luxurious mouthfeel that coats the chicken beautifully.
Why Homemade Butter Chicken Is Worth It
Making butter chicken at home allows you to control spice levels, sweetness, richness, and ingredient quality. Homemade versions are often fresher, healthier, and more customizable than restaurant versions while still delivering that comforting, indulgent experience.
Flavor Foundations of Butter Chicken
The Role of Tomatoes
Tomatoes form the base of the butter chicken sauce, providing acidity, sweetness, and body. Cooked down properly, they lose raw sharpness and become smooth and mellow, forming the backbone of the dish.
The Importance of Butter and Cream
Butter adds richness and depth, while cream softens spices and creates a velvety texture. Together, they give butter chicken its signature luxurious finish.
Spices Without Overwhelming Heat
Butter chicken uses warm, aromatic spices such as garam masala, cumin, coriander, and paprika rather than heavy heat. This creates complexity and fragrance without overpowering the palate.
Ingredient Breakdown and Their Purpose
Chicken
Boneless chicken thighs are preferred for their juiciness and flavor, but chicken breast can also be used for a leaner option. Proper cooking ensures the chicken remains tender and absorbs the sauce.
Yogurt
Yogurt is used in the marinade to tenderize the chicken and infuse flavor. It also helps the spices cling evenly to the meat.
Garlic and Ginger
Fresh garlic and ginger provide warmth, aroma, and depth. They are essential to authentic butter chicken flavor.
Spices
Garam masala adds warmth, cumin and coriander provide earthiness, turmeric adds color, and paprika or chili powder contributes mild heat and color.
Cream
Heavy cream balances acidity and spice while creating a smooth, indulgent sauce.
Sweetener
A small amount of sugar or honey balances tomato acidity and enhances overall flavor without making the dish sweet.
Easy Homemade Butter Chicken Recipe
Ingredients
Boneless chicken thighs or breast, two pounds, plain yogurt, half a cup, garlic minced, four cloves, ginger grated, one tablespoon, garam masala, two teaspoons, ground cumin, one teaspoon, ground coriander, one teaspoon, turmeric, half a teaspoon, paprika or mild chili powder, one teaspoon, salt to taste, butter, four tablespoons, onion finely chopped, one medium, tomato puree or crushed tomatoes, one and a half cups, heavy cream, three quarters cup, sugar or honey, one teaspoon, additional garam masala for finishing, half a teaspoon, fresh cilantro optional for garnish.
Marinating the Chicken
In a bowl, combine yogurt, garlic, ginger, garam masala, cumin, coriander, turmeric, paprika, and salt. Add the chicken and coat thoroughly. Allow to marinate for at least thirty minutes, or up to overnight for deeper flavor.
Cooking the Chicken
Heat a large pan over medium heat and add a small amount of butter or oil. Cook the marinated chicken in batches until lightly browned and mostly cooked through. Remove and set aside.
Making the Sauce
In the same pan, add butter and chopped onion. Cook until soft and lightly golden. Add garlic and ginger and cook briefly until fragrant. Stir in tomato puree and simmer until thickened and glossy, allowing the flavors to deepen. Add sugar and salt to balance acidity.
Bringing It All Together
Reduce heat and stir in cream, mixing until smooth. Return the chicken to the sauce and simmer gently until fully cooked and tender. Finish with a sprinkle of garam masala and adjust seasoning.
Cooking Techniques for Best Results
Avoiding a Raw Tomato Taste
Simmering the tomato base long enough is key to removing raw acidity and developing sweetness.
Keeping the Sauce Smooth
Blending the sauce before adding cream can create an extra-smooth, restaurant-style texture.
Gentle Heat with Dairy
Always lower heat before adding cream to prevent curdling.
Butter Chicken Variations
Restaurant-Style Butter Chicken
Add extra butter and cream for a richer finish similar to Indian restaurants.
Healthier Butter Chicken
Use less butter and substitute half-and-half or coconut milk for cream.
Dairy-Free Butter Chicken
Use coconut cream and dairy-free butter alternatives while maintaining richness.
Spicy Butter Chicken
Increase chili powder or add fresh green chilies for more heat.
Butter Chicken with Cashew Sauce
Blend soaked cashews into the sauce for added creaminess and subtle sweetness.
Serving Suggestions
With Rice
Serve butter chicken over steamed basmati rice to soak up the sauce.
With Naan or Roti
Soft naan or flatbread is perfect for scooping and dipping.
As Part of a Meal
Pair with lentils, cucumber salad, or roasted vegetables for a complete Indian-inspired meal.
Storage and Reheating
Refrigeration
Store leftovers in an airtight container for up to four days.
Freezing
Butter chicken freezes well and can be stored for up to two months.
Reheating
Reheat gently on the stovetop, adding a splash of cream or water if needed.
Nutritional Perspective
Butter chicken is high in protein and fats, making it filling and satisfying. Portion control and pairing with lighter sides help balance the meal.
Common Mistakes and How to Avoid Them
Overcooking Chicken
Simmer gently to keep chicken tender.
Too Much Spice
Start mild and adjust gradually.
Curdled Sauce
Lower heat before adding cream.
Why This Recipe Works for Home Cooks
This easy homemade butter chicken recipe simplifies traditional techniques without sacrificing flavor. It uses accessible ingredients and straightforward steps while delivering rich, authentic results.
Making Butter Chicken a Regular Favorite
Butter chicken is versatile, reheats well, and appeals to a wide range of tastes, making it ideal for family meals, meal prep, and entertaining.
Conclusion: Mastering Easy Homemade Butter Chicken
Easy homemade butter chicken proves that deeply comforting, restaurant-quality Indian food is achievable at home.
Easy Homemade Butter Chicken
This easy homemade butter chicken delivers tender, juicy chicken simmered in a rich, creamy tomato sauce with warm Indian spices. It’s restaurant-style comfort food made simple—perfect for weeknights and great for leftovers.
Ingredients
- Chicken
- 1½ lb boneless, skinless chicken thighs or breasts, cut into bite-size pieces
- Salt and pepper, to taste
- 1 tsp garam masala
- 1 tsp paprika or chili powder
- ½ tsp ground cumin
- Sauce
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
- 1 tbsp garam masala
- 1 tsp ground coriander
- ½ tsp ground turmeric
- 1 cup tomato puree (or crushed tomatoes, blended smooth)
- 1 cup heavy cream (or half-and-half)
- Salt, to taste
- Optional: cayenne pepper, sugar, or honey (to balance acidity)
Instructions
- Season chicken with salt, pepper, garam masala, paprika, and cumin.
Optional: Marinate 30 minutes for deeper flavor. - Heat oil and 1 tbsp butter in a large skillet over medium-high heat.
- Sear chicken for 3–4 minutes per side until lightly browned; remove and set aside.
- Reduce heat to medium. Add remaining butter and sauté onion until soft, 4–5 minutes.
- Stir in garlic and ginger; cook 30 seconds until fragrant.
- Add garam masala, coriander, and turmeric; toast spices for 30 seconds.
- Pour in tomato puree, simmer 5–7 minutes until thickened and deepened in color.
- Stir in cream, return chicken to pan, and simmer 8–10 minutes until chicken is cooked through.
- Season to taste; add cayenne for heat or a pinch of sugar if needed.
Notes
- Extra easy: Use rotisserie chicken—add it during the final simmer.
- Dairy-free: Substitute butter with oil and cream with full-fat coconut milk.
- Spice level: Mild as written; increase chili powder or cayenne to taste.
- Make ahead: Tastes even better the next day. Keeps 3–4 days refrigerated.
