Forget takeout! This Homemade Butter Chicken recipe delivers that rich, creamy, and deeply flavorful curry you crave, right from your own kitchen. We’ve cracked the code to achieving a restaurant-quality sauce that’s surprisingly easy to make. This dish, also known as Murgh Makhani, features tender, marinated chicken pieces swimming in a velvety, spiced tomato and cream sauce. It’s the ultimate comfort food that will impress everyone at the dinner table.
We’re breaking down every step, from the essential marinade to the final simmer, ensuring you get the perfect texture and taste every single time. Get ready to create the best butter chicken you’ve ever had.
Why You’ll Love This Homemade Butter Chicken Recipe
- Incredibly Flavorful: A complex blend of spices creates a sauce that is aromatic, savory, and perfectly balanced.
- Creamy & Velvety Texture: We use a simple technique to get that signature smooth sauce without any complicated steps.
- Better Than Takeout: Making it at home means you control the ingredients, the spice level, and the freshness. It’s a game-changer!
- Surprisingly Simple: While it tastes complex, the process is straightforward and perfect for an enthusiastic home cook.
Key Ingredients for the Best Homemade Butter Chicken
The magic of this dish comes from a two-part process: a flavorful marinade for the chicken and a rich, creamy gravy. Here’s what you’ll need.
For the Chicken Marinade
- Chicken: Boneless, skinless chicken thighs are best for their flavor and moisture, but chicken breasts work well too. Cut them into 1-inch pieces.
- Yogurt: Full-fat plain yogurt is the base of our marinade, tenderizing the chicken beautifully.
- Ginger & Garlic: Freshly minced ginger and garlic paste are non-negotiable for authentic flavor.
- Spices: A mix of garam masala, turmeric, chili powder, and salt infuses the chicken from the inside out.
For the Creamy Tomato Gravy (Makhani Sauce)
- Butter: The star of the show! Unsalted butter provides the rich flavor this dish is named for.
- Tomatoes: Canned crushed tomatoes or tomato purée provide the perfect base for the sauce.
- Aromatics: Onion, more ginger, and garlic create the foundational layer of flavor.
- Spices: Garam masala, chili powder, and a touch of sugar to balance the acidity of the tomatoes.
- Cashews: Raw, unsalted cashews are our secret weapon! When blended, they give the sauce its incredible creaminess and body.
- Heavy Cream: A final swirl of heavy cream adds that luxurious, velvety finish.
- Kasuri Methi: Dried fenugreek leaves, crushed between your palms before adding, impart a unique, savory aroma that is essential for an authentic taste.
How to Make Homemade Butter Chicken Step-by-Step
This simple process breaks down the recipe into manageable stages. Follow along to create a truly memorable meal.
Step 1: Marinate the Chicken
In a large bowl, combine the chicken pieces with all the marinade ingredients: yogurt, ginger-garlic paste, garam masala, turmeric, chili powder, and salt. Mix thoroughly until every piece is coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 8 hours for the best flavor.
Step 2: Cook the Chicken
Melt a tablespoon of butter or oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces in a single layer, being careful not to overcrowd the pan (work in batches if necessary). Cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the pan and set it aside.
Step 3: Build the Makhani Gravy
In the same skillet, melt the remaining butter. Add the chopped onion and sauté until softened, about 5 minutes. Add the ginger and garlic paste and cook for another minute until fragrant. Stir in the cashews, crushed tomatoes, and all the gravy spices (garam masala, chili powder, salt, and sugar). Bring the mixture to a simmer and cook for 10-12 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Step 4: Blend and Finish
Carefully transfer the hot tomato mixture to a high-powered blender. Blend until completely smooth and creamy. Return the sauce to the skillet over low heat. Stir in the cooked chicken, heavy cream, and the crushed Kasuri Methi. Let it simmer gently for another 5 minutes to allow the chicken to absorb the flavor of the sauce. Do not boil after adding the cream.
Pro Tips for Restaurant-Quality Results
- Don’t Skip the Marinade: Marinating is crucial for tender, flavorful chicken. Even 30 minutes makes a huge difference.
- Use Chicken Thighs: For the most succulent and juicy results, chicken thighs are superior to breasts, which can dry out more easily.
- Toast Your Spices: For an extra layer of flavor, you can briefly toast the powdered spices in the pan for 30 seconds before adding the tomatoes.
- The Kasuri Methi Secret: Always crush the dried fenugreek leaves between your palms before adding them to the sauce. This releases their essential oils and amazing aroma. For another recipe that uses a great spice blend, check out this Cajun Chicken Mac and Cheese.
What to Serve with Butter Chicken
Homemade Butter Chicken is a fantastic centerpiece for a delightful Indian-inspired feast. Serve it hot with fluffy basmati rice, warm naan bread, or roti to soak up every last drop of the delicious gravy. For a complete meal, consider adding a simple side like a cool cucumber salad or some healthy sautéed vegetables. If you enjoy this, you might also like this Creamy Herb Chicken recipe.
Frequently Asked Questions
While heavy cream provides the classic rich finish, you can substitute it with full-fat coconut cream or evaporated milk for a slightly different, but still creamy, result. The blended cashews will still ensure a smooth sauce.
The creaminess in this recipe comes from two key sources: raw cashews blended into the tomato base, which creates a thick and velvety texture, and a final stir of heavy cream for richness.
Yes, Murgh Makhani is the traditional name for butter chicken. ‘Murgh’ means chicken and ‘makhani’ refers to the buttery, creamy gravy.
The secret ingredient is Kasuri Methi, or dried fenugreek leaves. Crushing them between your palms before adding them to the sauce releases a unique, savory aroma that is key to the authentic flavor of butter chicken.
Butter chicken (Murgh Makhani) is known for its milder, creamier, and buttery tomato sauce. Chicken Tikka Masala typically has a more robust and aromatic spice profile, with a base that is more tomato-forward and less creamy.
The Ultimate Comfort Dinner
This Homemade Butter Chicken recipe is more than just a meal; it’s an experience. It’s the perfect dish to share with family and friends, bringing the warmth and flavor of a top-tier Indian restaurant right to your dining table. If you make this recipe, we’d love to see it! Share your creation on Pinterest and leave a comment below with your thoughts.
Homemade Butter Chicken Recipe
Homemade Butter Chicken (Restaurant-Style, But Easy!)
Ingredients
Equipment
Instructions
- In a large bowl, combine the chicken pieces with all marinade ingredients (yogurt, 1 tbsp ginger-garlic paste, 1 tsp garam masala, turmeric, 1/2 tsp chili powder, and 1 tsp salt). Mix well, cover, and refrigerate for at least 30 minutes or up to 8 hours.
- Melt 1 tbsp of butter in a large skillet over medium-high heat. Add the marinated chicken in a single layer (work in batches if needed) and cook for 3-4 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, melt the remaining 3 tbsp of butter over medium heat. Add the chopped onion and sauté until soft, about 5 minutes. Stir in 1 tbsp of ginger-garlic paste and cook for 1 minute until fragrant.
- Add the raw cashews, crushed tomatoes, 1.5 tsp garam masala, 1 tsp chili powder, sugar, and 1 tsp salt. Stir well, bring to a simmer, and cook for 10-12 minutes, allowing the sauce to thicken.
- Carefully transfer the tomato mixture to a high-powered blender and blend until completely smooth. Return the sauce to the skillet over low heat.
- Stir the cooked chicken and heavy cream into the sauce. Crush the Kasuri Methi between your palms and add it to the skillet. Simmer gently for 5 minutes. Do not boil. Serve hot with rice or naan.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight!
Spice Level: Adjust the amount of chili powder to suit your preference. Kashmiri red chili powder adds color without too much heat.
