Incredible Homemade Butter Chicken Recipe – Rich, Creamy & Surprisingly Easy!

Butter Chicken That Beats Takeout – Every Single Time

Here’s a Butter Chicken recipe so good, it might just make you forget your own name for a second. It’s creamy, rich, perfectly spiced—but balanced—and loaded with flavor that builds as it simmers. All fresh ingredients. No shortcuts. No weird jars from the back of the pantry. Just real food made with love.

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This Butter Chicken Recipe Is a Winner

As an executive chef with over 30 years in the kitchen (and yes, that includes everything from high-end restaurants to my daughter asking, “What’s that green thing in my food?”), I’ve made my fair share of chicken recipes.

But this one? It’s the comfort food that never fails.

This Butter Chicken recipe is:

• Made with all fresh, wholesome ingredients
• Creamy without being heavy
• Full of bold flavor with just the right amount of spice
• Surprisingly easy to make at home
• And a total family favorite—even my kids clean their plates (and that’s saying something)

Wait… Butter Chicken Was an Accident?

Yep. True story. Butter Chicken—also known as Murgh Makhani—was invented in Delhi in the 1950s by chefs trying to salvage leftover tandoori chicken.

They whipped up a creamy tomato-butter gravy, tossed in the dry chicken, and bam—culinary magic happened. Proof that even mistakes in the kitchen can become worldwide sensations.

If that’s not encouragement to try new chicken recipes, I don’t know what is.

A Quick Story From My Kitchen

The first time I made this at home, I had just wrapped up a long catering event and was looking for something warm, rich, and soul-satisfying.

I tossed together a fresh marinade, made the sauce from scratch, and let it simmer while I poured a glass of wine.

When I served it? My wife took one bite and said, “Wait, YOU made this? Like… from scratch?” (Gotta love the backhanded compliments, right?) My daughters went full dip-mode with naan, and I knew this dish was going into the permanent rotation.

And the best part? It’s healthy-ish. No mystery ingredients. You control the fat, the salt, the spice. It’s clean comfort food—aka the holy grail.

How to Serve Butter Chicken

Butter Chicken is rich, creamy, and saucy—which means it needs something to soak up all that goodness. You’ve got options, and they’re all delicious:

Serve It With:

1. Naan (or Garlic Naan)

Warm, pillowy naan is the OG sidekick for butter chicken. Tear and scoop—that’s the move. You can even brush it with garlic butter and fresh parsley for an extra kick.

2. Steamed Basmati Rice

Classic and simple. The fluffy grains absorb the sauce like a sponge. Add a squeeze of lemon and a sprinkle of cilantro to freshen it up.

3. Jeera Rice (Cumin Rice)

Want to get fancy without doing much more? Toast whole cumin seeds in a little ghee, then toss them with your basmati rice. Instant upgrade.

4. Paratha or Roti

More rustic than naan and perfect for wrapping around buttery chicken bites like an edible napkin (the best kind).

Add a Fresh Side:

– Cucumber Raita

A cool, creamy yogurt-based side with cucumber and mint balances the warm spices in the butter chicken.

– Indian Kachumber Salad

A quick salad of chopped cucumber, tomato, red onion, lemon juice, and a pinch of salt. Crunchy, fresh, and bright.

– Pickled Onions or Mango Chutney

Add a tangy, sweet bite that cuts the richness of the sauce in the best way.

Drink Pairing:

• Lassi (mango or salty) for a non-alcoholic traditional sip
• A crisp white wine (like Riesling or Sauvignon Blanc)
• Or hey, a cold beer works too—especially a light lager

Bonus Serving Idea:

Make a Butter Chicken Bowl! Add it over rice or quinoa with some sautéed greens, pickled onions, and fresh herbs for a modern, meal-prep-friendly spin.

What You’ll Need – Key Ingredients

Fresh, bold ingredients make all the difference:

• Chicken thighs (juicy and flavorful)
• Plain yogurt (for the marinade)
• Fresh garlic & ginger (the flavor base)
• Tomato purée (fresh blended tomatoes are best)
• Ground cumin, coriander, turmeric, garam masala, paprika
• Butter & cream (because, let’s be honest, it is Butter Chicken)
• Fresh cilantro (for that final pop of flavor)

🧰 Equipment You’ll Need

Before you get started, grab these:

• Large mixing bowl
• Cutting board + sharp knife
• Measuring cups & spoons
• Large skillet or sauté pan
• Wooden spoon or silicone spatula
• Blender (optional, but great for silky sauce)
• Small saucepan (for rice or naan on the side)

📃 The Recipe: Butter Chicken

Get ready to fall in love at first bite! This Butter Chicken is the kind of meal that makes the whole house smell like magic.

Juicy, marinated chicken thighs seared to perfection, then simmered in a rich, creamy tomato sauce bursting with fresh garlic, ginger, and warm Indian spices.

It’s comfort food with flair—saucy, satisfying, and perfect for scooping up with warm naan or spooning over fluffy rice.

Butter Chicken Recipe

Recipe by dealiciousness.net

5.0 from 1 vote

Course: DinnerCuisine: IndianDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

450

kcal

This rich and creamy Butter Chicken is packed with tender marinated chicken thighs simmered in a velvety tomato-butter sauce with fresh garlic, ginger, warm spices, and a swirl of cream. A perfect balance of savory, slightly sweet, and mildly spiced flavors—made with all fresh ingredients for the most delicious, homemade take on a classic Indian favorite.

Ingredients

• For the Chicken Marinade:

• 1 ½ lbs boneless, skinless chicken thighs (cut into bite-sized chunks)

• ¾ cup plain whole milk yogurt (preferably Greek or homemade)

• 2 tbsp fresh lemon juice

• 1 tbsp grated fresh garlic (about 3 cloves)

• 1 tbsp grated fresh ginger

• 1 ½ tsp ground cumin

• 1 tsp smoked paprika

• 1 tsp garam masala

• 1 tsp kosher salt

• ½ tsp cayenne (adjust to taste)

• For the Butter Sauce:

• 3 tbsp unsalted butter (plus 1 tbsp for finishing)

• 1 tbsp avocado oil or ghee (for searing)

• 1 medium yellow onion, finely chopped

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, minced

• 2 tsp ground coriander

• 1 ½ tsp ground cumin

• 1 tsp turmeric

• 1 ½ tsp garam masala

• 1 tsp smoked paprika

• ½ tsp chili powder (optional)

• 1 ½ cups fresh tomato purée (or blend 2 large ripe tomatoes)

• 1 cup heavy cream (or full-fat coconut cream for dairy-free)

• 1 tbsp raw honey or maple syrup

• Salt to taste

• Fresh cilantro, chopped (for garnish)

Directions

• Marinate the Chicken
  In a bowl, combine all marinade ingredients. Add chicken pieces and toss well to coat. Cover and refrigerate for at least 1 hour, ideally overnight for deep flavor.
• Sear the Chicken
  -Heat 1 tbsp oil or ghee in a large skillet or sauté pan over medium-high heat.
  -Shake off excess marinade from the chicken and sear in batches (don’t crowd the pan). Cook for 2–3 minutes per side until lightly charred. No need to cook through—they’ll finish in the sauce.
  -Remove chicken and set aside.
• Make the Sauce
  -In the same pan, reduce heat to medium. Add butter and onions. Sauté until golden and soft, about 6–8 minutes.
  -Add garlic and ginger. Sauté until fragrant, 1–2 minutes.
  -Stir in coriander, cumin, turmeric, garam masala, paprika, and chili powder. Toast the spices for 30 seconds.
  -Add fresh tomato purée. Cook until it thickens and deepens in color, about 10 minutes, stirring often.
• Blend for Silky Texture (Optional but next-level)
  If you want restaurant-style smoothness, transfer the sauce to a blender and blend until silky. Then return it to the pan. (Worth it.)
• Simmer the Chicken
  -Stir in cream and honey. Add the chicken back in with its juices.
  -Simmer gently on low heat for 10–12 minutes until chicken is cooked through and sauce thickens beautifully.
  -Taste and adjust salt. Swirl in that last tablespoon of butter right at the end for that extra glossy finish.
• If you tried this recipe and loved it, do me a quick favor—give it a 5-star rating and leave a comment below! It really helps more people find the recipe, and I’d love to hear how it turned out for you!

Did you make this recipe?

Tag @Dealiciousness on Instagram and hashtag it with #Dealiciousness

Like this recipe?

Follow @Dealiciousness on Pinterest

🔥 Pro Tips

• Use chicken thighs, not breasts—they stay juicy and tender.
• For next-day flavor magic, let it rest and reheat gently.
• Want it dairy-free? Sub yogurt with unsweetened coconut yogurt and heavy cream with coconut cream.

What Can Be Substituted in This Butter Chicken Recipe?

Chicken Thighs → Chicken Breast or Plant-Based Protein

• Thighs are juicy and forgiving, but you can absolutely use chicken breast (just don’t overcook it).
• For a vegetarian version, try paneer, tofu, or even chickpeas.

Plain Yogurt → Dairy-Free Yogurt or Buttermilk

• For a non-dairy marinade, use unsweetened coconut yogurt or cashew yogurt.
• Buttermilk also works well if you’re not avoiding dairy—super tenderizing!

Fresh Tomato Purée → Canned Tomatoes or Tomato Passata

• In a pinch, canned crushed tomatoes (no salt added) or tomato passata will do the job.
• Blend them to keep the sauce smooth.

Butter → Ghee or Olive Oil

• Traditional Butter Chicken uses—you guessed it—butter.
• But you can swap in ghee for a more intense nutty flavor or olive oil for a dairy-free version.

Fresh Garlic & Ginger → Paste (if you’re in a pinch)

• Fresh is best. Always.
• But in a rush, garlic paste and ginger paste work. Just check that they’re pure and preservative-free.

Heavy Cream → Coconut Cream, Cashew Cream, or Greek Yogurt

• For a lighter or dairy-free version, full-fat coconut cream gives a velvety finish with a slight tropical twist.
• Cashew cream (blended soaked cashews with water) is another great plant-based option.
• Greek yogurt makes it tangy and lighter—just lower the heat to prevent curdling.

Cayenne/Chili Powder → Paprika or Omit for Milder Heat

• Want flavor without fire? Use smoked or sweet paprika.
• Or go bold with a touch of harissa or chili flakes.

f you’re feeling adventurous or working around allergies or sensitivities, this Butter Chicken recipe won’t judge.

It’s the kind of recipe that adapts to you—just like a great pair of stretchy pants.

Final Thoughts – Let’s Call It “Butter Chicken Bliss”

There’s just something about a big pot of creamy, fragrant Butter Chicken simmering on the stove that turns an ordinary evening into something a little magical.

Maybe it’s the warm spices. Maybe it’s the buttery tomato sauce. Or maybe it’s the fact that you made something so good, so soul-satisfying, from scratch—with fresh ingredients and zero stress (okay, maybe just a little garlic-on-your-hands kind of stress).

This isn’t just another butter chicken recipe—this one’s a keeper. The kind that gets better the next day. The kind your family requests again before they’ve even finished their plate.

The kind that makes you feel like a total boss in the kitchen, even if you’re still wearing socks with little cartoon avocados on them. (Hey, no judgment.)

And the best part? Once you master this one, the possibilities open up. You’ll start seeing how fun and rewarding it is to cook global flavors at home with your own twist.

You might even start building your own spice blends. Next thing you know, you’re making naan from scratch on a Tuesday “just because.”

If you try this recipe (and I really hope you do!), tag me on Instagram @dealiciousness so I can see your buttery masterpiece and give you a virtual high five. You can also follow along for more fresh recipes, kitchen tips, and food fun over on:

• 👉 Facebook – for more recipe shares and weekly inspiration
• 👉 Pinterest – where I pin all the good stuff for easy dinner wins
• 👉 YouTube – where you’ll find quick videos, reels, and how-to tutorials you can actually follow without needing a culinary degree

And of course, if you’re not already subscribed to the site—what are you waiting for?

I’ve got one-pan meals, cozy soups, fresh-baked breads, and a whole lot more deliciousness coming your way.

So grab your favorite spoon, scoop up that sauce, and enjoy the kind of meal that makes you feel proud you made it yourself. Butter Chicken night just became a thing at your house.

❓ Frequently Asked Questions (FAQs)

1. Can I make Butter Chicken ahead of time?

Yes—and it actually tastes better the next day. The flavors deepen as it sits, making it ideal for meal prep or cooking ahead for a dinner party

Just reheat it gently over low heat, and maybe stir in a splash of cream or water to loosen the sauce if needed.

2. Can I freeze Butter Chicken?

Absolutely! Let it cool completely, then store it in an airtight container in the freezer for up to 2–3 months. When ready to eat, thaw overnight in the fridge and reheat on the stovetop.

It’s a great freezer meal to have on standby for busy nights or last-minute guests.

3. Is Butter Chicken spicy? Can I make it mild?

This version is mild to medium in heat, perfect for most families. But if you’re sensitive to spice (or cooking for kids), just reduce or skip the cayenne and chili powder.

You’ll still get tons of flavor from the garlic, ginger, and spices—without the fire.