Okay, let’s be real – who doesn’t love digging into a creamy, dreamy bowl of butter chicken? That rich, tomato-based sauce… tender pieces of boneless chicken… it’s pure comfort food magic! ✨ But here’s the best part: you don’t need to be a professional chef or order from your favorite Indian restaurant to enjoy it. I’m going to show you how to make incredible homemade butter chicken curry that might just beat takeout!
Here’s why you’re going to love this recipe 😍
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Seriously authentic flavor – tastes like the murgh makhani you get at restaurants!
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No fancy ingredients – everything is easy to find at your local store.
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That creamy, velvety sauce – perfect for soaking up with naan or basmati rice.
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You control the spice – make it mild or turn up the heat, it’s your call!
Let’s Talk Ingredients – Keeping It Simple & Flavorful!
For the Chicken Marinade (this is where the magic begins!):
The key to the most tender chicken is a good yogurt marinade. For the best butter chicken recipe, you’ll need:
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500g boneless chicken thighs (or chicken breasts, cut into cubes)
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½ cup plain yogurt – go for full-fat, it makes a difference
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1 tbsp lemon juice – for a little tang
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1 tbsp ginger-garlic paste (or freshly grated if you have it)
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1 tsp turmeric powder – hello, golden color!
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1 tsp garam masala – the heart of Indian food flavor
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1 tsp chili powder (or chilli powder) – adjust this to your spice liking
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½ tsp salt – to season perfectly
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1 tsp cumin powder – for that warm, earthy note
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1 tsp coriander powder – adds a subtle citrusy flavor
For That Incredible Curry Sauce:
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2 tbsp ghee or butter – because butter chicken needs butter!
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1 large onion, finely chopped (optional but recommended)
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1 cup tomato passata or pureed canned tomatoes (for the tomato sauce base)
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1 tbsp tomato paste – for extra richness
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1 cup heavy cream (or coconut milk if you’re dairy-free)
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1 tsp sugar – just a pinch to balance the tomatoes
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1 tsp garam masala – yes, more flavor!
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½ tsp kasuri methi (dried fenugreek leaves) – the secret weapon!
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Salt to taste
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Fresh cilantro – for that fresh pop at the end
What to Serve With Your Curry (the fun part!):
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Fluffy basmati rice – the classic pairing!
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Naan bread or roti – perfect for scooping up every bit of sauce
Let’s Get Cooking – Your Step-by-Step Guide!
Step 1: Marinate the Chicken (This is Important!)
The first step in any great butter chicken recipe is to marinate chicken. Grab a bowl and mix together all those marinade ingredients: the yogurt, lemon juice, ginger-garlic paste, and all those gorgeous spices. Add your boneless chicken pieces and make sure they’re fully coated. Cover it up and let it hang out in the fridge for at least 4 hours (overnight is even better – the flavor gets amazing!).
Step 2: Cook the Chicken
Heat 1 tbsp oil in a pan over medium-high heat. Add your marinated chicken and cook until it’s got a little color and is cooked through (about 20 minutes total, but check at 8-10 minutes). Take it out and set it aside for now.
Step 3: Make That Lovely Tomato Sauce
In the same pan, melt your ghee or butter. Toss in the onions (if using) and cook until they’re soft and golden. Add the tomato passata and tomato paste and let it cook for about 5 minutes until it thickens up a bit.
Now, stir in the garam masala, sugar, and kasuri methi. Pour in the heavy cream and let it all simmer together for another 5 minutes.
Step 4: Bring It All Together
Add the cooked chicken back into the sauce. Let it simmer on low heat for about 10 minutes so the flavors can become best friends. Sprinkle with fresh cilantro right at the end.
Step 5: Time to Eat!
Serve your homemade butter chicken curry over basmati rice or with some warm naan and enjoy the compliments!
My Best Tips for Butter Chicken Success 🧠
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Marinate, marinate, marinate! Seriously, don’t skip this step – it makes the chicken so tender and flavorful.
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No heavy cream? No problem! Coconut milk works beautifully for a dairy-free version.
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Want an extra smooth sauce? Just blend it after cooking the onions and tomatoes for a silky texture.
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Like it spicy? Add a pinch of cayenne pepper to turn up the heat!.
Answers to Your Butter Chicken Questions 🤔
Can I make this ahead of time?
Absolutely! This curry actually tastes even better the next day. Store it in the fridge for up to 3 days or freeze it for up to 3 months.
What if I don’t have kasuri methi?
It adds a special flavor, but you can skip it or use a tiny pinch of fenugreek powder instead.
My sauce is too tangy – help!
Just add a little more cream or a pinch of sugar to balance it out.
Can I use chicken breasts instead?
You can, but chicken thighs will stay more moist and flavorful.
The Story Behind This Amazing Dish 📖
Butter chicken (or murgh makhani) was actually created in India as a clever way to use up leftover tandoori chicken! The creamy tomato sauce transformed dry chicken into something magical. Now it’s loved all over the world for its rich, comforting flavor. This recipe keeps the authentic taste but makes it easy enough for any home cook!
Ready to Make Your Own? You’ve Got This! 👩🍳
This homemade butter chicken curry is going to become your new go-to recipe for impressing guests, treating your family, or just satisfying your own curry cravings! It’s creamy, flavorful, and surprisingly easy to make. Once you try it, you might never order takeout again!
I’d love to see how your butter chicken turns out – share your photos with me online and tag me so I can cheer you on! 😊
Happy cooking, everyone! 🍛✨
🍛 Your New Favorite Homemade Butter Chicken Curry (So Easy, So Good!)
Ingredients
- Group Name: For the Chicken Marinade
- 500 g boneless chicken thighs cubed
- ½ cup plain yogurt full-fat
- 1 tbsp lemon juice
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp chili powder adjust to taste
- ½ tsp salt
- 1 tsp cumin powder
- 1 tsp coriander powder
- Group Name: For the Curry Sauce
- 2 tbsp ghee or butter
- 1 large onion finely chopped (optional)
- 1 cup tomato passata or pureed tomatoes
- 1 tbsp tomato paste
- 1 cup heavy cream or coconut milk
- 1 tsp sugar
- 1 tsp garam masala
- ½ tsp kasuri methi dried fenugreek leaves
- Salt to taste
- Fresh cilantro for garnish
- Group Name: For Serving
- Cooked basmati rice
- Naan bread or roti
Instructions
- Marinate the Chicken: In a bowl, combine all marinade ingredients. Add the chicken pieces and coat evenly. Cover and refrigerate for at least 4 hours, or overnight for best results.
- Cook the Chicken: Heat 1 tbsp of oil in a pan over medium-high heat. Add the marinated chicken and cook for 6-8 minutes until lightly charred and cooked through. Remove from the pan and set aside.
- Sauté Aromatics: In the same pan, melt the ghee or butter. Add the chopped onion (if using) and sauté until soft and golden.
- Build the Sauce: Add the tomato passata and tomato paste. Cook for 5 minutes until the sauce thickens.
- Season the Sauce: Stir in the garam masala, sugar, and kasuri methi.
- Finish the Sauce: Pour in the heavy cream, stir well, and let the sauce simmer for 5 minutes.
- Combine: Add the cooked chicken back into the sauce. Stir to combine and let it simmer on low heat for 10 minutes for the flavors to meld.
- Garnish and Serve: Taste and adjust salt if needed. Garnish with fresh cilantro. Serve immediately with fluffy basmati rice or warm naan bread.
Video
Notes
- Marinating is Key: For the most tender and flavorful chicken, don't skip the marinating time. Overnight is ideal.
- Dairy-Free Option: Substitute heavy cream with full-fat coconut milk for a rich, dairy-free version.
- Spice Level: Adjust the amount of chili powder to make the dish mild or spicy.
- Smooth Sauce: For an extra smooth sauce, use a blender to puree the onion and tomato mixture before adding the cream.
- Make Ahead: This curry tastes even better the next day. Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Mixing Bowl (for marination)
- Large Skillet or Pan
- Whisk or Spoon
- Measuring Cups and Spoons
