Introduction to the Recipe

Homemade Butter Chicken—also known as murgh makhani—is a beloved Indian curry that has charmed palates worldwide with its rich, creamy tomato-based sauce and tender, spiced chicken. This classic dish originates from Delhi’s famed Moti Mahal restaurant in the 1950s, created as a way to repurpose leftover tandoori chicken in a buttery tomato sauce—an inspired solution that became a culinary legend (Wikipedia).

In this version, succulent chicken thighs are marinated with yogurt and subtle spices for tenderness and flavor, then simmered in a luxurious blend of butter, garlic, onion, tomato, and cream. The result? A beautiful balance of tangy tomato brightness, fragrant spices, and mellow, buttery richness. It’s comfort food with a bold, elegant twist—perfect for family dinners, casual gatherings, or when you simply need to treat yourself to something extraordinary.

This recipe is not only flavorful but adaptable. Whether you’re serving it alongside warm naan, fluffy steamed rice, or even as a filling for wraps, its creamy sauce is versatile and universally loved. And if you’re curious about the story behind this iconic dish, or how it compares to dishes like Chicken Tikka Masala—check out the fascinating culinary history here (Wikipedia).

Let’s delve into this homemade version that brings restaurant-quality butter chicken right to your kitchen table.

Basic Recipe: Ingredients and Instructions

Homemade Butter Chicken Recipe

Author: Sarah White

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Description

Rich and creamy homemade butter chicken with marinated chicken thighs, garlicky tomato sauce, and velvety cream—perfect for family dinners and crowd-pleasing meals.

Ingredients

Scale

For the Chicken & Marinade

1½ pounds skinless boneless chicken thighs, cut into bite‑sized chunks

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon sweet paprika

½ teaspoon curry powder

1 tablespoon Greek yogurt

For the Butter Chicken Sauce

3 tablespoons vegetable oil

3 tablespoons butter, divided

6 garlic cloves, minced

1 medium onion, diced

1 (15‑ounce) can tomato sauce

1 teaspoon sugar

1 teaspoon salt (adjust to taste)

½ teaspoon black pepper

2 cups heavy cream

½ teaspoon cayenne pepper (optional for heat)

1 teaspoon garam masala

½ teaspoon curry powder

¼ cup freshly chopped parsley (optional, for garnish)

To Serve

Naan bread

Steamed rice

Instructions

Marinate the Chicken: In a bowl, combine chicken pieces with salt, garlic powder, paprika, curry powder, and Greek yogurt. Stir well to coat. Cover and refrigerate for at least 30 minutes—or up to overnight for deeper flavor.
Start the Sauce Base: In a large skillet or Dutch oven, heat the vegetable oil over medium heat. Add 1 tablespoon of butter. Once melted, stir in the minced garlic and diced onion. Sauté until the onion becomes soft and translucent, about 5–7 minutes.
Build the Tomato Sauce: Add the tomato sauce, sugar, salt, and black pepper. Stir to combine and bring the mixture to a gentle simmer.

Cook the Chicken: Push the sauce to the side and add the remaining 2 tablespoons of butter to melt. Add the marinated chicken to the pan. Stir to coat each piece in the tomato sauce, then simmer on medium-low heat until the chicken is cooked through, about 15 minutes.
Enrich the Sauce: Pour in the heavy cream, stir to combine, and allow the sauce to simmer and thicken—about 5 minutes. Watch carefully to avoid boiling.
Add Final Seasonings: Stir in garam masala, additional curry powder (if desired), and cayenne pepper for heat. Adjust salt and sugar to taste.

Garnish and Serve: Sprinkle chopped parsley over the dish before serving. Serve hot with warm naan or steamed rice to soak up the sumptuous sauce.

Advanced Techniques

Enhancing Flavor Through Marination

Marinating chicken thighs in yogurt and spices not only infuses bold flavor but helps tenderize the meat—allowing the chicken to remain succulent even after simmering in the rich sauce.

Balancing the Sauce’s Acidity and Sweetness

Tomato-based curries require balance. A touch of sugar offsets acidity, while the cream and butter add richness. Taste and adjust gradually to find the ideal harmony for your palate.

Layering Aromatics for Depth

Instead of cooking the garlic and onion together initially, sauté garlic briefly, then add onion for subtle layers of flavor—this prevents garlic from burning and builds complexity from the start.

Getting Creamy Texture Without Boiling

To avoid the sauce splitting, always add cream over low heat and stir gently. The goal is a smooth, emulsion-like consistency—not a fast boil that destabilizes the fat and dairy.

Customizing Spice Levels

Butter chicken is mild by default. Add cayenne or chili to taste—start small and build. You can also offer chili flakes at the table for individual customization.

Option for Smoky Depth

Finish with a pinch of smoked paprika or a few drops of tangy yogurt swirl for an extra dimension. These subtle touches transform great into gourmet.

Using Fresh Herbs Wisely

Fresh parsley adds color, but if you’d like more traditional enrichment, swap in fresh cilantro or fenugreek leaves (kasuri methi) at the end for authentic aroma and flavor.

See more advanced recipes at cookingwhite.com

Storage, Shelf Life, and Maintenance Tips

Storing Leftovers Properly

Allow leftover butter chicken to cool slightly before transferring into an airtight container. Refrigerate for up to 3 days. The sauce becomes even more cohesive after resting.

Freezing Butter Chicken

Butter chicken freezes well. Store cooled portions in freezer-safe containers or bags and freeze for up to one month. Thaw overnight in the refrigerator before reheating on low heat.

Reheating Without Compromising Creaminess

To reheat, gently warm on low heat, adding a splash of cream or water if the sauce has thickened too much. Avoid high heat to prevent the sauce from splitting.

Reviving Overcooked Chicken

If the chicken appears dry upon reheating, stir in a little extra cream or butter to reinvigorate tenderness and moisture.

Serving Fresh Garnishes Separately

Hold off on garnishing with fresh parsley or cilantro until just before serving to maintain brightness and avoid wilting.

Dietary Adaptations and Substitutions

Dairy-Free Version

Substitute coconut cream or cashew cream for heavy cream. Replace butter with dairy-free margarine or coconut oil. The sauce remains creamy and satisfying without actual dairy.

Lighter, Lower-Fat Option

Use half-and-half or whole milk in place of heavy cream and reduce butter by half. Opt for lean chicken breast if preferred, but adjust cooking time accordingly.

Gluten-Free Adaptation

This recipe is naturally gluten-free—just pair with gluten-free naan or steamed rice, and verify that any store-bought tomato sauce is gluten-free.

Vegetarian-Friendly Version

Replace chicken with tofu cubes or cauliflower florets and simmer until tender. The rich sauce adapts beautifully to plant-based ingredients.

Spice-Free for Kids or Sensitive Palates

Skip the cayenne and reduce garam masala by half. Add gentle warmth with just a hint of paprika instead.

FAQs About the Recipe

Can I use chicken breast instead of thighs?

Yes—chicken breast works well but tends to dry out faster. Cook until just opaque and consider adding a bit more cream to maintain sauce richness.

How can I make the sauce thicker?

Simmer longer uncovered or mix a small slurry of cornstarch and water to gently thicken. Add gradually and stir until desired consistency is reached.

What if I don’t have garam masala?

Mix equal parts ground coriander, cumin, cardamom, cinnamon, turmeric, and pepper for an approximate homemade blend.

Can I make this in a slow cooker?

Yes. Brown the chicken and aromatics first, then combine everything in the slow cooker and cook on low for 4–6 hours. Add cream toward the end to prevent splitting.

How spicy is this dish by default?

This butter chicken is mild and creamy. Add cayenne or chili to tailor heat for adult tastes while keeping it kid-friendly by default.

How do I know when the sauce has just the right balance?

Taste mid-simmer and adjust—if it’s too acidic, add a pinch of sugar; if it’s too rich, stir in a small splash of lemon juice or water.

Conclusion & Final Thoughts

Why You’ll Love This Homemade Butter Chicken

Homemade Butter Chicken delivers luxurious flavor with approachable technique. The creamy sauce brimming with garlic, tomato, subtle spices, and butter-coated chicken brings comfort and excitement to the dinner table.

Despite its indulgent profile, this recipe simplifies the process—no special equipment needed, accessible ingredients, and generous result. Whether it’s a cozy family dinner, a celebratory meal, or a solo treat, you’ll delight in how this curry encapsulates warmth and elegance in every spoonful.

With what you’ve learned—from marinade essentials to sauce refinement and storage solutions—you have everything to make butter chicken confidently, repeatedly, and deliciously.

So gather your ingredients, warm up the skillet, and create a batch of butter chicken that’s as satisfying as a hug in a bowl. It’s sure to become a beloved staple in your kitchen repertoire.