Ingredients for Homemade Butter Chicken

• Boneless, Skinless Chicken Thighs: honestly, thighs are just juicier and more forgiving than breasts for this dish. Don’t use dry chicken, it’s a crime!
• Ghee or Unsalted Butter: The “butter” in butter chicken, right? Ghee gives it that authentic nutty flavor, but good unsalted butter works beautifully too. I swear by Kerrygold.
• Canned Crushed Tomatoes: The base of our rich sauce. I tried fresh tomatoes once, and it was… a lot more work for not much difference. Stick to good quality canned ones.
• Heavy Cream: This is where the magic happens for that luxurious texture. Don’t even think about skim milk, just don’t. It won’t be the same, trust me.
• Ginger-Garlic Paste: A staple in Indian cooking. You can buy it pre-made, but fresh grated ginger and minced garlic (equal parts) works wonders. I always add a bit more garlic than recipes call for, because, garlic.
• Garam Masala: This spice blend is non-negotiable for that signature butter chicken flavor. It’s warm, aromatic, and just makes the whole kitchen smell incredible.
• Turmeric Powder: Adds a lovely golden hue and earthy undertone. It’s a small amount, but it matters for the color and flavor profile.
• Chili Powder (Kashmiri or mild): For a gentle warmth and color, not necessarily intense heat. I use Kashmiri chili powder for that vibrant red hue without too much spice.
• Fenugreek Leaves (Kasoori Methi): This is the secret weapon! A little sprinkle at the end adds an incredibly unique, slightly bitter, aromatic note. I didn’t expect that it would make such a difference, but it does.
• Sugar: Just a pinch to balance the acidity of the tomatoes and round out the flavors. Don’t skip it, it truly makes the sauce sing.
• Salt: To taste, of course. Season as you go, tasting is key!
• Fresh Cilantro: For garnish. It adds a pop of color and freshness. I always chop extra because I love it.

Making Maja’s Homemade Butter Chicken

Marinate the Chicken:

First things first, get that chicken happy! Cut your boneless, skinless chicken thighs into bite-sized pieces. In a bowl, toss them with a tablespoon of ginger-garlic paste, a teaspoon of turmeric, a pinch of salt, and a dash of chili powder. Mix it all up with your hands honestly, it’s the best way to ensure every piece gets coated. Let it sit for at least 30 minutes, or even better, pop it in the fridge overnight. This step is where the chicken gets its initial flavor punch, and believe me, it makes a difference to the final homemade butter chicken.

Sear the Chicken:

Heat a tablespoon of ghee or butter in a large pan or Dutch oven over medium-high heat. Once it’s shimmering, add the marinated chicken in batches. Don’t overcrowd the pan, or it won’t sear properly I learned that the hard way, ending up with steamed chicken once, oops! You want a nice golden-brown crust on each piece, about 2-3 minutes per side. It smells incredible at this stage, a preview of the deliciousness to come. Remove the seared chicken and set it aside, it doesn’t need to be cooked through yet.

Build the Butter Chicken Sauce Base:

In the same pan, add another tablespoon of ghee or butter. Lower the heat to medium. Add the remaining ginger-garlic paste and cook for about a minute until fragrant you’ll smell that amazing aroma filling your kitchen! Next, stir in the garam masala, remaining turmeric, and chili powder. Cook for another 30 seconds, stirring constantly, until the spices are super fragrant. This step is crucial for developing the deep, complex flavors of your sauce.

Simmer the Sauce:

Pour in the canned crushed tomatoes. Stir well, scraping up any browned bits from the bottom of the pan those are flavor bombs! Add the sugar and a pinch of salt. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 10-15 minutes. This allows the tomato to cook down and sweeten, and the spices to meld beautifully. You’ll see the sauce deepen in color and thicken slightly, which is exactly what we want.

Combine and Finish the Dish:

Now, add the seared chicken back into the sauce. Stir to coat all the pieces. Pour in the heavy cream and stir gently until everything is combined. Let it simmer uncovered for another 5-7 minutes, or until the chicken is cooked through and the sauce has thickened to your liking. This is where the sauce gets that characteristic creamy, luscious texture. Taste and adjust salt if needed. I always add a tiny bit more cream here because, why not? It’s homemade butter chicken, after all!

Garnish and Serve:

Just before serving, crush the kasoori methi (fenugreek leaves) between your palms and sprinkle them over the butter chicken. This tiny step adds an unmistakable, aromatic depth. Garnish generously with fresh cilantro. Serve your warm, glorious homemade butter chicken with basmati rice or warm naan bread. Honestly, the smell alone will make your mouth water. Enjoy the fruits of your labor!

Storing Your Homemade Butter Chicken

This homemade butter chicken actually tastes even better the next day, which is a total win for meal prep! Once it’s completely cooled, transfer it to an airtight container. It will keep beautifully in the fridge for up to 3-4 days. I’ve tried freezing it too, and it works, but sometimes the cream can separate a little when thawing. My trick for reheating from the fridge? Gentle heat on the stovetop, stirring occasionally, and if it looks a little thick, a splash of water or milk helps bring it back to that creamy consistency. I microwaved it once, and the sauce separated so don’t do that lol, unless you’re in a real pinch and don’t mind the texture being a bit off. For freezing, I recommend freezing the chicken and tomato base before adding the cream, then stirring in fresh cream upon reheating for the best texture.

Homemade Butter Chicken Ingredient Swaps

Life happens, and sometimes you don’t have exactly what the recipe calls for. For the chicken, boneless, skinless chicken breasts can work, but reduce the cooking time to avoid dryness I tried it once and it worked… kinda, but I really prefer thighs for juiciness. If you don’t have kasoori methi (fenugreek leaves), you can omit them, but honestly, they add a unique depth that’s hard to replicate. For the cream, full-fat coconut milk can be used for a dairy-free version, which gives it a slightly different, but still delicious, flavor profile. I’ve swapped ghee for olive oil in a pinch, and while it’s not quite the same rich flavor, it still produces a tasty butter chicken. Feel free to play around with the chili powder too, use a hotter one if you like more kick!

Serving Your Homemade Butter Chicken

This homemade butter chicken is a star on its own, but it truly shines with the right accompaniments. My absolute favorite way to serve it is with warm, fluffy basmati rice, which soaks up all that glorious creamy sauce. Freshly baked naan bread, especially garlic naan, is also a must for scooping up every last drop honestly, don’t skip the naan! For a lighter side, a simple cucumber raita (yogurt dip) or a fresh green salad with a lemon vinaigrette cuts through the richness beautifully. And for drinks? A crisp, cold lager or a glass of dry white wine pairs wonderfully. This dish and a good rom-com on a Friday night? Yes please, that’s my ideal cozy evening in!

The Story Behind Homemade Butter Chicken

Butter chicken, or Murgh Makhani, has a fascinating origin story, born in Delhi, India, in the 1950s at a restaurant called Moti Mahal. It’s said to have been created by chance, using leftover tandoori chicken in a rich tomato and butter sauce. It quickly became a sensation, and it’s easy to see why! For me, discovering this dish felt like unlocking a culinary secret. I remember the first time I learned about its origins, I felt even more connected to the flavors, understanding that it came from a place of resourcefulness and delicious innovation. Making homemade butter chicken isn’t just about cooking, it’s about connecting with a rich culinary history, bringing a taste of that vibrant culture right into my own kitchen, and making it my own comforting tradition.

Frequently Asked Questions About Homemade Butter Chicken

→ Can I make this homemade butter chicken spicier?

Absolutely! If you like more heat, you can increase the amount of chili powder or add a finely minced green chili to the sauce. I once added a whole jalapeño, and wow, it had a kick! Just taste as you go.

→ What if I don’t have ghee for this recipe?

No worries! You can use unsalted butter, which works perfectly fine. I’ve even used a blend of butter and a neutral oil like canola when I was low on ghee, and it still turned out delicious, just a slightly different nutty flavor.

→ How do I get that vibrant red color in my butter chicken?

The key is usually Kashmiri chili powder, which gives color without too much heat. Also, ensuring your tomatoes are well-cooked and using a good quality crushed tomato helps. I sometimes add a tiny bit of red food coloring (just a drop!) if I’m feeling extra fancy, but it’s not essential.

→ Can I prepare the chicken ahead of time for this recipe?

Yes, please do! Marinating the chicken overnight in the fridge makes it even more tender and flavorful. You can also make the sauce base (before adding chicken and cream) a day ahead and store it in the fridge. It’s a great time-saver!

→ What are some vegetarian alternatives for this butter chicken?

You can easily make this vegetarian! Swap the chicken for paneer (Indian cheese), chickpeas, or even roasted cauliflower. Just add them to the sauce towards the end of cooking until heated through. I’ve made it with paneer many times, and it’s fantastic!