Creamy Homemade Butter Chicken

This creamy homemade butter chicken is rich, comforting, and easier than you think to make at home. Tender chicken pieces swim in a velvety tomato cream sauce that’s perfect for spooning over fluffy rice or scooping up with warm naan bread.

If you’re looking for more comforting chicken dinners, you’ll also love our garlic butter chicken and crispy lemon garlic chicken.

Homemade Butter Chicken Ingredients

Here’s what you’ll need to make this restaurant-quality dish at home:

For the Chicken & Marinade:

• 1 ½ pounds boneless skinless chicken thighs (cut into bite-sized pieces)
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon sweet paprika
• ½ teaspoon curry powder
• 1 tablespoon plain Greek yogurt

For the 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 fresh parsley (chopped, for garnish)

To Serve:

• Naan bread
• Steamed rice

How to Make Homemade Butter Chicken

This recipe comes together in simple steps that build incredible flavor.

1. Marinate the chicken. In a medium bowl, combine the chicken pieces with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix until the chicken is evenly coated, then let it sit for at least 15 minutes while you prep everything else.
2. Cook the chicken. Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 8 to 10 minutes, stirring occasionally, until it’s golden brown and cooked through. Remove the chicken from the pan and set it aside, leaving the oil behind.
3. Build the sauce base. Lower the heat to medium and add 1 tablespoon of butter to the same skillet. Scrape up any browned bits from the bottom of the pan (they add great flavor!). Add the minced garlic and diced onion with a pinch of salt, then cook until the onion turns soft and translucent.
4. Add tomato sauce and cream. Stir in the tomato sauce and sugar, letting it simmer for 2 to 3 minutes. Add the chicken back to the pan, then pour in the heavy cream. Stir everything together until the sauce turns a beautiful orange color.
5. Season and simmer. Add the cayenne pepper (if using), garam masala, curry powder, and black pepper. Let the sauce bubble gently on low heat for 10 minutes so all the flavors can come together.
6. Finish with butter. Stir in the remaining 2 tablespoons of cold butter and let it melt into the sauce for that signature silky finish. Taste and add more salt if needed.
7. Serve and enjoy. Spoon the butter chicken over steamed rice or serve it with warm naan bread. Sprinkle with fresh parsley if you like.

Tips for Perfect Homemade Butter Chicken

Marinate longer for deeper flavor. If you have time, let the chicken marinate for up to 4 hours in the fridge. The yogurt tenderizes the meat while the spices work their way in. Use chicken thighs instead of breasts. Thighs stay juicier and have more flavor, which makes a big difference in this dish. They’re also more forgiving if you accidentally cook them a minute too long. Don’t skip the cold butter at the end. Adding cold butter at the end creates that restaurant-style glossy, rich sauce that coats everything perfectly.

Homemade Butter Chicken Variations

Make it milder. Leave out the cayenne pepper entirely and reduce the curry powder to ¼ teaspoon. The sauce will still be flavorful but much gentler on sensitive palates.

Try it with different proteins. Use boneless chicken breasts cut into chunks, or swap the chicken for firm tofu cubes if you want a vegetarian version.

Add vegetables. Stir in some baby spinach or peas during the last few minutes of cooking for extra nutrition and color.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually get better overnight! Reheat gently on the stovetop over low heat, adding a splash of water or cream if the sauce has thickened up too much. You can also freeze butter chicken for up to 2 months. Thaw it in the fridge overnight before reheating.

What to Serve with Butter Chicken

This creamy dish pairs perfectly with steamed basmati rice or warm, pillowy naan bread for scooping up all that sauce. Add a simple cucumber salad or our Greek yogurt cucumber salad on the side for a fresh contrast. For a complete meal, serve with roasted vegetables or garlic fried rice.

Creamy Homemade Butter Chicken

This creamy homemade butter chicken features tender chicken in a rich, velvety tomato cream sauce that’s perfect with rice or naan bread.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Indian

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

• 1 ½ pounds boneless skinless chicken thighs cut into bite-sized pieces
• 1 teaspoon salt for marinade
• 1 teaspoon garlic powder
• 1 teaspoon sweet paprika
• ½ teaspoon curry powder for marinade
• 1 tablespoon plain Greek yogurt
• 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 for sauce
• ¼ cup fresh parsley chopped, for garnish
• naan bread for serving
• steamed rice for serving

Equipment

• Large skillet
• Medium bowl
• Knife and cutting board

Method

 

1. In a medium bowl, combine the chicken pieces with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix until the chicken is evenly coated, then let it sit for at least 15 minutes while you prep everything else.
2. Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 8 to 10 minutes, stirring occasionally, until it’s golden brown and cooked through. Remove the chicken from the pan and set it aside, leaving the oil behind.
3. Lower the heat to medium and add 1 tablespoon of butter to the same skillet. Scrape up any browned bits from the bottom of the pan. Add the minced garlic and diced onion with a pinch of salt, then cook until the onion turns soft and translucent.
4. Stir in the tomato sauce and sugar, letting it simmer for 2 to 3 minutes. Add the chicken back to the pan, then pour in the heavy cream. Stir everything together until the sauce turns a beautiful orange color.
5. Add the cayenne pepper (if using), garam masala, curry powder, and black pepper. Let the sauce bubble gently on low heat for 10 minutes so all the flavors can come together.
6. Stir in the remaining 2 tablespoons of cold butter and let it melt into the sauce for that signature silky finish. Taste and add more salt if needed.
7. Spoon the butter chicken over steamed rice or serve it with warm naan bread. Sprinkle with fresh parsley if you like.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or cream if needed. Can be frozen for up to 2 months. If sauce is too thin, mix 1 tablespoon cornstarch with ⅓ cup water and simmer until thickened.

Frequently Asked Questions