Introduction
Here is a question I often ask myself standing in the kitchen. Why does food taste better when it is messy? There is something about a sauce that stains your fingertips that signals true comfort. Have you ever dipped a piece of warm naan into a bowl of authentic Indian butter chicken and felt the world just pause for a second? That is the feeling I am chasing today. My kids, Adams and Jana, usually debate over what counts as a “good dinner.” Adams wants heat. Jana wants something sweet and creamy. This Homemade Butter Chicken captures both. It is the great equalizer in the Sharif household.
I did not grow up eating Murgh Makhani in Texas. My childhood was defined by slow smoked brisket and Grandmother’s biscuits. But when Emily and I first started dating, we found a small Indian restaurant that served the best butter chicken recipe I had ever tasted. It was rich, velvety and smelled like heaven. Years later, trying to replicate that magic at home became an obsession. I wanted a restaurant style butter chicken that did not require a commercial kitchen or days of prep. I wanted to make butter chicken at home that was accessible for a busy Tuesday but special enough for a Saturday night gathering.
This recipe is my love letter to those flavors. It takes the intimidation out of Indian cooking. We are going to marinate tender chicken thighs in a spiced yogurt mixture. We are going to simmer a tomato gravy until it sings with flavor. And we are going to finish it with enough butter and cream to make us all happy. Grab your apron. Let’s make something beautiful together.
Why You’ll Love This Homemade Butter Chicken
Finding a balance between effortless cooking and gourmet flavor is the holy grail of parenting. This creamy butter chicken hits every single mark. It is not just about the taste. It is about how it fits into your life. Whether you are meal prepping for a busy week or hosting friends, this dish delivers. Here is why this recipe has become a staple in our rotation.
- Restaurant Quality at Home: You might think you need a tandoor oven to get that authentic taste. You don’t. We simulate the char of tandoori chicken using a standard skillet or oven broiler. The result is a smoky depth that pairs perfectly with the creamy tomato butter chicken sauce.
- Kid-Friendly and Adjustable: This is an easy butter chicken recipe without cream relying so heavily on spice heat that it scares the kids away. The heat level is entirely up to you. My daughter Jana loves it mild, so I often adjust the cayenne pepper or serve extra yogurt on the side. If you want a spicier version, you can easily ramp up the chili powder or add fresh serrano chiles.
- Budget-Friendly Comfort: Have you seen the prices for takeout lately? Making Indian butter chicken at home is a fraction of the cost. Plus, you control the quality of the ingredients. No mystery oils or excessive sugar. Just wholesome spices, fresh chicken and real butter.
- Perfect for Leftovers: Like a good stew or chili, the flavors in this murgh makhani recipe actually improve overnight. The spices have more time to meld with the tomato acidity and the cream. It makes for an incredible meal prep butter chicken lunch the next day.
- It is Surprisingly Healthy: While it is an indulgence, this is a distinctively healthy butter chicken compared to restaurant versions that can be swimming in grease. We use lean protein and antioxidant rich spices like turmeric and heavy doses of ginger and garlic. You can even swap heavy cream for coconut milk if you need a dairy free butter chicken option.
Ingredients for Homemade Butter Chicken
The secret to the best homemade butter chicken recipe lies in the layers of flavor. We build this dish in two stages. First comes the marinade, which tenderizes the chicken. Then comes the gravy, or the makhani, which brings the luxury. Don’t be intimidated by the spice list. You likely have most of these in your pantry already.
For the Marinade
- Chicken Thighs: I always recommend boneless, skinless chicken thighs for this. They stay juicy and tender even under high heat. If you strictly prefer white meat, you can use breasts, but be careful not to overcook them.
- Plain Full-Fat Yogurt: This is non negotiable for a butter chicken recipe with yogurt marinade. The acidity and enzymes in the yogurt break down the protein fibers, ensuring the chicken is melt in your mouth tender. Greek yogurt works wonderful here too.
- Ginger and Garlic Paste: Fresh is best. I grate my own garlic and ginger, but store bought paste is a fine time saver for a quick and easy butter chicken night.
- Spices: A blend of garam masala, turmeric, ground cumin, and chili powder (Kashmiri chili powder is authentic for that vibrant red color without extreme heat).
- Lemon Juice: Just a squeeze to brighten the marinade and help the tenderization process.
For the Curry Sauce (Makhani Gravy)
- Butter (and lots of it): It is called butter chicken for a reason. I use unsalted butter so I can control the sodium levels. Some traditional recipes call for Ghee (clarified butter), which adds a nuttier flavor.
- Onion: Finely diced. It disappears into the sauce to create a thick base.
- Aromatics: More fresh ginger and garlic. You cannot have enough.
- Spices: More garam masala, ground coriander, cumin, and a touch of sugar to balance the acidity of the tomatoes.
- Tomato Passata or Puree: Smooth tomato sauce is key for that velvety texture. Avoid diced tomatoes unless you plan to blend the sauce later.
- Heavy Cream: This creates the signature orange hue and rich texture. For a lighter version, you can use half and half, but heavy cream yields the authentic butter chicken experience.
- Kasuri Methi (Dried Fenugreek Leaves): This is the secret weapon. If you have ever wondered why your homemade curry doesn’t taste like the restaurant version, it is probably missing this herb. It adds a distinct, smoky, maple like aroma.
How to Make Homemade Butter Chicken
Step-by-Step Instructions
This process is about patience and layering. Cooking Indian food is an aromatic experience. Let the smells guide you. If you are looking for a shortcut, check out my Texas Roadhouse Butter Chicken Skillet for a variation on this theme, but for the real deal, follow these steps.
- Marinate the Chicken: In a large bowl, combine your yogurt, lemon juice, turmeric, garam masala, chili powder, cumin, minced ginger, and garlic. Whisk it until it is a smooth, golden paste. Cut your chicken thighs into bite sized pieces. Toss the chicken into the bowl and coat thoroughly. Cover this and let it sit in the fridge. Ideally, you want to marinate for at least 30 minutes, but overnight is best for the deepest flavor penetration. This is the key to yogurt marinated chicken that stays tender.
- Sear the Chicken: Heat a large skillet or sizzle pan over medium high heat. Add a splash of oil. Working in batches so you don’t crowd the pan, sear the chicken pieces. You are not looking to cook them all the way through yet; you just want a nice brown char on the outside. This mimics the tandoor oven effect found in restaurant style butter chicken recipe preparations. Remove the cooked chicken and set it aside.
- Start the Base: In the same pan (don’t wipe it out, that flavor is gold), add a tablespoon of butter. Add your finely diced onions. Sauté them until they are soft and translucent, but not browned. Scrape up any bits stuck to the bottom of the pan.
- Bloom the Spices: Add your fresh garlic and ginger to the onions. Cook for another minute until fragrant. Then, stir in the garam masala, cumin, and coriander. letting spices cook in the fat for 30 seconds helps release their essential oils, a technique crucial for authentic Indian butter chicken recipe success.
- Simmer the Sauce: Pour in the tomato passata or puree. Stir well. Add the sugar and salt. Let this mixture simmer on low heat for about 10 to 15 minutes. You want the tomatoes to cook down and lose their raw, metallic taste. The sauce should darken slightly and thicken.
- The Finish: Stir in the heavy cream and the remaining butter. Watch the sauce transform into that iconic bright orange color. This is the moment I call the kids into the kitchen because it looks magical. Crush the dried fenugreek leaves (Kasuri Methi) between your palms and sprinkle them over the sauce. This releases their aroma.
- Combine and Serve: Add the cooked chicken (and any juices from the plate) back into the sauce. Simmer for another 5 to 8 minutes until the chicken is cooked through and the sauce is clinging to every piece. Garnish with fresh cilantro and serve hot.
Pro Tips & Variations
Cooking is personal. While I stick to the traditional method, there are dozens of ways to tweak this murgh makhani to fit your dietary needs or pantry constraints. Here are some adjustments I have tested in my kitchen.
Dietary Adjustments
If you are cooking for friends with dietary restrictions, this recipe is surprisingly adaptable. For a vegan butter chicken recipe, you can swap the chicken for firm tofu or chickpeas. The sauce is so flavorful that you won’t miss the meat. Just be sure to use coconut oil instead of butter and full fat coconut milk or cashew cream instead of heavy cream. This gets you close to a dairy-free coconut milk butter chicken that is incredibly lush.
For those watching carbs, this is naturally a low carb butter chicken if you skip the sugar (use a sweetener alternative) and serve it over cauliflower rice instead of basmati. If you are strictly Keto, increase the ghee and heavy cream for a perfect keto butter chicken.
The Authenticity Factor
I often read about the origins of this dish. The Moti Mahal butter chicken history suggests it was created in Delhi to use up leftover tandoori chicken by rehydrating it in a rich tomato gravy. To mimic this Delhi style butter chicken, you really must use the Kasuri Methi. If you cannot find it at your local grocery store, check an Asian market or order online. It is the bridge between a good curry and a great one.
Texture and Consistency
If you prefer a creamy tomato butter chicken that is perfectly smooth, beat the sauce in a blender before adding the chicken back in. This creates that silky, restaurant style butter chicken texture. However, for a weeknight family dinner, I usually skip this step because who wants extra dishes? The rustic texture of the onions is just fine by me.
Spice Levels
Is it too spicy? Dairy neutralizes heat. If you accidentally added too much chili powder, stir in a little more cream or a dollop of yogurt right at the end. If it is too sweet, a splash of apple cider vinegar or more lemon juice will balance it out. This is very similar to how I balance flavors in my Spicy Sriracha Chicken Bowls, where the creamy element cools the fire.
Homemade Butter Chicken Serving Suggestions
You have made the best butter chicken recipe; now what do you serve with it? In the Sharif house, we keep it classic. Steamed Basmati rice is essential. The long grains are perfect for soaking up that creamy butter chicken gravy. I usually toss a few cardamom pods into the rice water for extra fragrance.
Bread is non negotiable. Garlic Naan is the gold standard. If you are feeling adventurous, you can try making it from scratch, but store bought naan warmed in the oven works great too. The bread acts as a scoop, making forks optional, which my son Adams fully appreciates.
To balance the richness of the chicken makhani, I like to serve a fresh, crunchy side. A simple cucumber and red onion salad with lemon juice and chaat masala cuts through the heavy cream beautifully. Or, for a more fusion approach, you could serve roasted vegetables. If you enjoy veggie heavy sides, my Sheet Pan Chicken Fajitas with Peppers technique for roasting veggies works well here too, just swap the taco seasoning for cumin and turmeric.
For a complete Indian feast, consider adding a lentil dish (Dal) or some crispy pappadums. And if you are hosting a crowd and need variety, this dish pairs wonderfully alongside other grilled options. Sometimes I will make a double batch of marinaed chicken and grill half of it as skewers, similar to my Grilled Chicken and Veggie Skewers, serving them dry alongside the wet curry.
Homemade Butter Chicken Storage & Reheating
This is one of the best recipes for leftovers. In fact, many people argue that batch cooking butter chicken is the way to go because the flavors deepen significantly after 24 hours. Store the cooled chicken and sauce in an airtight container in the refrigerator for up to 4 days.
To reheat, proceed gently. Because the sauce contains dairy, you want to avoid high heat which can cause it to separate or curdle. Reheat it in a saucepan over low heat, stirring occasionally. If the sauce has thickened too much in the fridge, add a splash of water or broth to loosen it up. Avoid the microwave if possible, as it tends to make the chicken rubbery and splatters that beautiful red sauce everywhere.
Can you freeze it? Absolutely. This is a fantastic freezer friendly meal. Freeze the curry in portions for up to 3 months. Thaw it overnight in the fridge before reheating. If you are prepping for a new parent or a sick friend, a container of this homemade butter chicken from scratch is about the most comforting gift you can give.
FAQ about Homemade Butter Chicken
What is the difference between Butter Chicken and Chicken Tikka Masala?
This is a very common question. They look similar and share ingredients, but the flavor profiles differ. Butter chicken (Murgh Makhani) originated in Delhi and is generally creamier, sweeter, and uses a lot of butter. Chicken Tikka Masala is widely considered a British invention, is often spicier, and has a more pronounced tomato tang with less emphasis on the buttery finish. Both are delicious, but if you want pure comfort, butter chicken wins for me.
Can I make this in a slow cooker or Crockpot?
Yes, you can adapt this for a slow cooker butter chicken recipe. Brown your chicken and onions first (this flavor step is crucial), then transfer everything to the slow cooker with the spices and tomato components. Cook on low for 4 to 6 hours. Stir in the heavy cream and butter only during the last 30 minutes of cooking to prevent curdling. This method is great for busy days, similar to how I prepare my Slow Cooker Chicken Taco Soup.
Is this recipe spicy?
As written, this recipe is mild to medium. The heavy cream and butter tame the heat of the chili powder. It is a very kid friendly introduction to Indian cuisine. If you are looking for heat, increase the cayenne or add fresh green chilies. If you want zero heat for toddlers, simply omit the chili powder and use only paprika for color.
Can I use coconut milk instead of cream?
Yes. Using full fat coconut milk allows you to make a dairy free butter chicken. It will slightly change the flavor profile, adding a tropical coconut hint, but it works beautifully. This is a common swap for those looking for a paleo butter chicken or those avoiding lactose.
Why is my sauce not orange?
The iconic orange color comes from the reaction between the red tomatoes, the yellow turmeric, and the white cream. If your sauce is too red, cook it longer or add a bit more cream. If it is too brown, you may have caramelized the onions too much or used a very dark garam masala. Commercial restaurants sometimes add a drop of orange food coloring, but for homemade butter chicken, we rely on nature’s palette.
Final Thoughts
Cooking is a rhythm. It is the chop of the onion, the sizzle of the pan, and the quiet satisfaction of seeing your family wipe their plates clean with a piece of bread. Making Homemade Butter Chicken might seem like a project compared to opening a jar, but the reward is in the process and the wildly superior result.
When I serve this to Emily, Adams, and Jana, the table goes quiet for a few minutes. That silence is the best compliment a cook can get. It reminds me that food is more than fuel; it is a way to say “I love you” without speaking a word. I hope this recipe brings that same warmth to your table. If you try it, please leave a comment below and let me know how it turned out.
Don’t forget to take a picture and tag MisterRecipes on social media. I’d love to see your version of this classic dish. And if you are looking for more chicken inspiration, check out my Baked Chicken Parmesan for another comforting family favorite. Happy cooking, friends!
Homemade Butter Chicken (Murgh Makhani)
Ingredients
Equipment
Method
- Combine yogurt, lemon juice, turmeric, garam masala, chili powder, cumin, grated ginger, and garlic in a large bowl. Whisk until smooth. Add chicken pieces and coat thoroughly. Cover and refrigerate for at least 30 minutes or overnight for best results.
- Heat a large skillet or sizzle pan over medium-high heat. Add oil and sear marinated chicken in batches, creating a brown char on the outside. Do not overcook. Remove and set aside.
- In the same pan, add 2 tbsp butter. Sauté diced onions until soft and translucent. Scrape up flavorful browned bits from the bottom.
- Add fresh garlic and ginger to the onions. Cook for 1 minute until fragrant. Stir in garam masala, cumin, and coriander. Cook for 30 seconds to bloom the spices.
- Pour in tomato passata or puree. Add sugar and salt. Simmer on low heat for 10-15 minutes until the sauce thickens and darkens slightly.
- Stir in heavy cream and remaining 2 tbsp butter. The sauce will transform to a bright orange color. Crush Kasuri Methi between your palms and sprinkle over the sauce.
- Return cooked chicken to the sauce. Simmer for 5-8 minutes until chicken is cooked through and sauce clings to every piece. Garnish with fresh cilantro and serve hot.
