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Close-up of fresh ingredients for Homemade Butter Chicken including raw chicken chunks, vibrant red tomato sauce, heavy cream, and dried fenugreek.

Authentic Homemade Butter Chicken

Experience restaurant-quality Homemade Butter Chicken featuring slightly charred roasted chicken chunks bathed in a thick, vibrant orange-red velvety tomato cream sauce. Served over fluffy basmati rice and blistered naan bread for the ultimate comforting dinner.
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Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Indian, Indian-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless skinless chicken thighs Cut into bite-sized chunks.
  • 0.5 cup plain full-fat Greek yogurt For tenderizing the chicken.
  • 1 tbsp minced garlic Freshly minced.
  • 1 tbsp grated ginger Freshly grated.
  • 1 tbsp garam masala Divided use for marinade and sauce.
  • 1 tbsp Kashmiri chili powder Provides the vibrant red color with mild heat.
  • 2 cups crushed tomatoes High quality crushed tomatoes or passata.
  • 4 tbsp unsalted butter Divided use.
  • 1 medium yellow onion Finely diced.
  • 0.5 cup heavy cream Plus extra for swirling as garnish.
  • 1 tbsp crushed dried fenugreek flakes (kasuri methi) Essential for authentic flavor and aroma.
  • 1 cup dry basmati rice Rinsed well until water runs clear.
  • 2 pieces naan bread Warmed and slightly blistered.
  • 2 tbsp fresh green cilantro Finely chopped, for garnish.

Equipment

  • 1 Large Cast-Iron Skillet Essential for simmering and building the tomato cream sauce.
  • 1 High-speed blender Crucial for pureeing the sauce to achieve a velvety texture.
  • 1 Sheet Pan Used for broiling and charring the marinated chicken chunks.

Method
 

Cooking Process
  1. In a large mixing bowl, combine the Greek yogurt, minced garlic, grated ginger, garam masala, turmeric, Kashmiri chili powder, and 1 tsp of kosher salt. Add the bite-sized chicken chunks and toss until fully coated. Let rest for 30 minutes at room temperature.
  2. Rinse the basmati rice until the water runs completely clear. In a saucepan, bring 1.5 cups of water and a pinch of salt to a boil. Add the rice, reduce heat to low, cover tightly, and simmer for 15 minutes. Let it steam off-heat for 10 minutes, then fluff.
  3. Preheat your broiler to high. Spread the marinated chicken evenly on a foil-lined sheet pan. Broil for 8-10 minutes, watching closely, until the chicken is cooked through and has dark, charred spots on the edges.
  4. In a large skillet over medium heat, melt 2 tbsp of butter. Add the finely diced onion and sauté for 6-8 minutes until deeply golden. Stir in additional minced garlic, ginger, and garam masala, cooking for 1 minute until fragrant.
  5. Pour in the crushed tomatoes. Simmer gently for 15 minutes until the sauce turns a deep red. Carefully transfer the mixture to a blender and blend until perfectly smooth and velvety.
  6. Return the pureed sauce to the skillet over low heat. Stir in the remaining 2 tbsp of butter, heavy cream, and rubbed dried fenugreek flakes. Stir until vibrant orange-red.
  7. Fold the charred chicken chunks into the simmering sauce. Let cook for 3-5 minutes. Serve over the fluffy basmati rice. Garnish with a swirl of heavy cream, fresh cilantro, and fenugreek flakes. Serve with blistered naan bread.

Notes

Tip 1: Do not skip blending the tomato sauce. This is what transforms a chunky base into the thick, velvety texture characteristic of authentic butter chicken.
Tip 2: Rub the dried fenugreek flakes between your palms right before adding them to release their natural oils.