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A plate of rich and creamy homemade Indian butter chicken garnished with fresh cilantro, served with steaming basmati rice and naan bread.

Easy & Authentic Homemade Indian Butter Chicken: A Flavorful Delight

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Discover the rich and aromatic flavors of Homemade Indian Butter Chicken, a classic dish that combines tender chicken in a creamy tomato-based sauce infused with authentic Indian spices. Perfect for weeknights or special dinners, this easy recipe delivers restaurant-quality results right in your kitchen.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • For the marinade:
    • 1 cup plain yogurt
    • 2 tbsp lemon juice
    • 2 tsp turmeric powder
    • 2 tsp garam masala
    • 1 tsp chili powder
    • 1 tsp cumin powder
    • Salt to taste
  • For the sauce:
    • 4 tbsp butter or ghee
    • 1 large onion, finely chopped
    • 4 cloves garlic, minced
    • 1-inch piece ginger, grated
    • 2 tsp coriander powder
    • 1 tsp paprika
    • 1 can (14 oz) tomato sauce or crushed tomatoes
    • 1 cup heavy cream or coconut cream for dairy-free option
    • Fresh cilantro for garnish
    • Salt and pepper to taste

Instructions

  1. In a large bowl, combine yogurt, lemon juice, turmeric, garam masala, chili powder, cumin, and salt. Add chicken, coat well, cover, and marinate for at least 1 hour or overnight.
  2. Heat a skillet over medium-high heat. Remove chicken from marinade, shake off excess, and cook until browned and cooked through, about 5-7 minutes. Set aside.
  3. In the same pan, melt butter or ghee. Sauté onions until translucent. Add garlic and ginger, cook for 1 minute. Stir in coriander, paprika, salt, and pepper; cook briefly.
  4. Add tomato sauce and simmer for 10-15 minutes until the sauce thickens slightly.
  5. Lower heat and stir in heavy cream or coconut cream. Return chicken to pan, simmer for 5 minutes, and garnish with cilantro. Serve hot with rice or naan.

Notes

  • Marinate chicken overnight for deeper flavor.
  • You can substitute coconut cream for heavy cream to make it dairy-free.
  • Adjust spice levels to suit your taste preferences.
  • Use fresh spices for the best flavor.
  • Author: Emma Bloomfield
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Gluten-Free

Nutrition

  • Serving Size: 1 plate
  • Calories: 550 kcal Kcal
  • Sugar: 8 g
  • Sodium: 650 mg
  • Fat: 35 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 20 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 4 g
  • Protein: 40 g
  • Cholesterol: 125 mg