Easy Homemade Butter Chicken: The Ultimate Recipe Guide

Easy Homemade Butter Chicken, a dish that needs no introduction, but deserves one nonetheless! Imagine tender, succulent chicken simmered in a creamy, tomato-based sauce, infused with aromatic spices that transport you straight to the heart of India. This isn’t just dinner; it’s an experience.

Butter Chicken, or Murgh Makhani, boasts a rich history, originating in Delhi in the 1950s. Legend has it that it was created as a way to use leftover tandoori chicken, transforming it into something even more spectacular. The creamy sauce, a blend of butter, tomatoes, and a medley of spices, is what truly sets it apart.

What makes easy homemade butter chicken so universally loved? It’s the perfect balance of flavors – the slight tanginess of the tomatoes, the richness of the cream, and the warmth of the spices all come together in perfect harmony. The tender chicken practically melts in your mouth, and the sauce is simply irresistible served with naan bread or rice. Plus, while it tastes incredibly decadent, it’s surprisingly simple to make at home. Forget takeout; with this recipe, you can enjoy authentic Butter Chicken any night of the week!

this Recipe

Ingredients:

• For the Chicken Marinade:
• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 cup plain yogurt, full-fat preferred
• 2 tablespoons lemon juice
• 1 tablespoon ginger-garlic paste (equal parts ginger and garlic, finely minced or blended)
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to your spice preference)
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon salt (or to taste)
• For the Butter Chicken Sauce:
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 1 (14.5 ounce) can crushed tomatoes
• 1 (8 ounce) can tomato sauce
• 1 cup heavy cream
• 1/2 cup cashew nuts (soaked in warm water for at least 30 minutes, then drained)
• 1 tablespoon garam masala
• 1 teaspoon red chili powder (adjust to your spice preference)
• 1 teaspoon sugar (or honey)
• 1/2 teaspoon dried fenugreek leaves (kasoori methi), crushed
• 1/4 teaspoon salt (or to taste, remember the chicken is already salted)
• Fresh cilantro leaves, chopped, for garnish
• Optional:
• Cooked rice or naan bread, for serving

Marinating the Chicken:

Okay, let’s get started! The first step to amazing butter chicken is marinating the chicken. This is where all the flavor really gets infused, so don’t skip this step!

1. In a large bowl, combine the chicken cubes, yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric powder, red chili powder, cumin powder, coriander powder, and salt.
2. Mix everything really well, making sure each piece of chicken is coated in the marinade.
3. Cover the bowl with plastic wrap or transfer the chicken to a resealable bag.
4. Refrigerate for at least 2 hours, or preferably overnight. The longer it marinates, the more flavorful and tender the chicken will be. I usually aim for at least 4 hours if I have the time.

Preparing the Butter Chicken Sauce:

While the chicken is marinating, you can get a head start on the sauce. This is where the magic happens, transforming simple ingredients into a rich and creamy delight.

1. Soak the cashew nuts in warm water for at least 30 minutes. This will soften them and make them easier to blend, resulting in a smoother sauce.
2. Once the cashews are soaked, drain them and set aside.
3. In a large pot or Dutch oven, melt the butter and olive oil over medium heat. The combination of butter and oil adds richness and prevents the butter from burning.
4. Add the finely chopped onion and cook until softened and lightly golden brown, about 5-7 minutes. Stir frequently to prevent burning.
5. Add the ginger-garlic paste and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
6. Pour in the crushed tomatoes and tomato sauce. Stir well to combine.
7. Bring the sauce to a simmer, then reduce the heat to low and cook for about 15-20 minutes, stirring occasionally. This allows the flavors to meld together.
8. While the sauce is simmering, transfer the soaked and drained cashew nuts to a blender or food processor. Add about 1/4 cup of water and blend until smooth. This cashew cream will add richness and creaminess to the sauce.
9. After the sauce has simmered for 15-20 minutes, stir in the cashew cream, garam masala, red chili powder, sugar (or honey), and salt.
10. Crush the dried fenugreek leaves between your palms and add them to the sauce. Fenugreek leaves add a unique and characteristic flavor to butter chicken.
11. Stir well to combine all the ingredients.
12. Simmer the sauce for another 10-15 minutes, stirring occasionally, to allow the flavors to meld together.

Cooking the Chicken:

Now it’s time to cook the marinated chicken. You have a couple of options here: you can either pan-fry it or bake it. I personally prefer pan-frying for a slightly charred flavor, but baking is a healthier option.

Pan-Frying the Chicken:

1. Heat a large skillet or frying pan over medium-high heat.
2. Add a tablespoon of oil to the pan.
3. Working in batches, add the marinated chicken to the hot pan, making sure not to overcrowd it. Overcrowding the pan will lower the temperature and cause the chicken to steam instead of sear.
4. Cook the chicken for about 5-7 minutes per side, or until it is cooked through and lightly browned.
5. Remove the cooked chicken from the pan and set aside.

Baking the Chicken:

1. Preheat your oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Arrange the marinated chicken in a single layer on the prepared baking sheet.
4. Bake for 20-25 minutes, or until the chicken is cooked through.

Combining Chicken and Sauce:

This is the final step! We’re bringing the cooked chicken and the luscious sauce together to create the ultimate butter chicken experience.

1. Add the cooked chicken to the pot of butter chicken sauce.
2. Stir well to coat the chicken in the sauce.
3. Simmer for another 5-10 minutes, allowing the chicken to absorb the flavors of the sauce.
4. Taste and adjust the seasoning if needed. You might want to add a little more salt, sugar, or chili powder to suit your taste.

Serving:

Your homemade butter chicken is now ready to be served!

1. Garnish with fresh cilantro leaves.
2. Serve hot with cooked rice or naan bread.
3. Enjoy!

Tips and Variations:

• Spice Level: Adjust the amount of red chili powder to your preference. If you like it mild, use less. If you like it spicy, use more!
• Creaminess: For an even richer and creamier sauce, you can add a tablespoon of butter at the end.
• Smoked Flavor: For a smoky flavor, you can add a few drops of liquid smoke to the sauce.
• Vegetarian Option: Replace the chicken with paneer (Indian cheese) or tofu for a vegetarian version.
• Make Ahead: The butter chicken sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Just reheat it before adding the cooked chicken.
• Freezing: Butter chicken can be frozen for up to 2 months. Thaw it overnight in the refrigerator before reheating.

I hope you enjoy this recipe as much as I do! It’s a family favorite and always a crowd-pleaser. Happy cooking!

Conclusion:

This Easy Homemade Butter Chicken recipe is more than just a meal; it’s a passport to a world of rich, aromatic flavors, all from the comfort of your own kitchen. I truly believe this is a must-try for anyone who loves Indian cuisine or is simply looking for a comforting and satisfying dinner. The creamy tomato-based sauce, infused with fragrant spices, perfectly complements the tender chicken, creating a symphony of taste that will leave you wanting more.

What makes this recipe so special is its simplicity. You don’t need to be a seasoned chef to achieve restaurant-quality results. I’ve carefully crafted the instructions to be clear and easy to follow, ensuring that even beginner cooks can confidently create a delicious and authentic butter chicken. Forget ordering takeout; with this recipe, you can enjoy a healthier, tastier, and more affordable version of your favorite dish whenever the craving strikes.

But the beauty of cooking lies in its adaptability! Feel free to experiment with different serving suggestions and variations to make this recipe your own. For a classic pairing, serve your Easy Homemade Butter Chicken with fluffy basmati rice and warm naan bread. The rice soaks up the luscious sauce beautifully, while the naan is perfect for scooping up every last drop. If you’re looking for a lighter option, try serving it with quinoa or cauliflower rice.

And don’t be afraid to get creative with the toppings! A sprinkle of fresh cilantro adds a burst of freshness, while a dollop of Greek yogurt or sour cream provides a cooling contrast to the richness of the sauce. For a touch of heat, add a pinch of red pepper flakes or a drizzle of chili oil.

Looking to customize the recipe itself? If you prefer a vegetarian option, you can easily substitute the chicken with paneer (Indian cheese) or tofu. Simply follow the same instructions, adjusting the cooking time as needed. You can also adjust the spice level to your liking. If you prefer a milder flavor, reduce the amount of chili powder or garam masala. For a spicier kick, add a chopped green chili or a dash of cayenne pepper.

I’m so excited for you to try this recipe and experience the joy of creating your own Easy Homemade Butter Chicken. It’s a dish that’s perfect for a weeknight dinner, a weekend gathering, or any occasion that calls for a delicious and comforting meal.

Once you’ve given it a try, I would absolutely love to hear about your experience! Did you make any modifications? What did you serve it with? What did your family and friends think? Share your photos and stories in the comments below. Your feedback is invaluable and helps me to continue creating recipes that you’ll love. Happy cooking, and I can’t wait to see what you create! I am confident that this will become a staple in your recipe collection.