Name: Homemade Dinner Recipes: Butter Chicken Everyone Will Crave
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1.5 pounds boneless chicken thighs, cut into chunks; 1 cup plain yogurt; 1 tablespoon lemon juice; 2 teaspoons ground cumin; 2 teaspoons garam masala; 1 teaspoon ground turmeric; 1 teaspoon ground chili powder; Salt, to taste; 3 tablespoons butter; 1 large onion, finely chopped; 3 cloves garlic, minced; 1 tablespoon grated fresh ginger; 1 can (15 oz) tomato sauce; 1 cup heavy cream; Fresh cilantro, for garnish

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Some nights, we all just need a little buttery comfort, right? This homemade butter chicken is what I reach for when I want a meal that feels like a hug. It’s creamy, rich, and gently spiced – the kind of dish that makes your kitchen smell like magic and has everyone hovering nearby, spoon in hand. I started making this as an experiment after a trip to a local Indian spot. The sauce had this smooth, tangy depth I couldn’t stop thinking about. So, after a few trials (and more than a few naan-dipping taste tests), I landed on this version. It’s easy, forgiving, and honest-to-goodness delicious. Whether you’re cooking for your family or trying to impress your neighbor who thinks takeout is gourmet, this chicken has your back. And hey, if you’re anything like me, you’ll want extra sauce to swipe with a hunk of buttered bread. Let’s do this.

1) Key Takeaways
2) Easy Butter Chicken Recipe
3) Ingredients for Butter Chicken
4) How to Make Butter Chicken
5) Tips for Making Butter Chicken
6) Making Butter Chicken Ahead of Time
7) Storing Leftover Butter Chicken
8) Try these Dinner recipes next!
9) Butter Chicken Recipe
10) Nutrition

1) Key Takeaways

This butter chicken recipe is deeply comforting and loaded with creamy flavor.
You only need one pan and a few pantry spices to make this homemade dinner recipe work.
Perfect for busy weeknights or lazy Sundays when you need something warm and filling.
This recipe is inspired by classic Indian butter chicken but adjusted for simple cooking at home.

2) Easy Butter Chicken Recipe

We all have those nights where we just want dinner to cook itself. While I haven’t cracked that code yet, this easy butter chicken is probably the next best thing. It’s my go-to when I want something warm and full of flavor without babysitting a dozen pots. I mean, who’s got time for that?

In just one skillet and under an hour, we bring together juicy marinated chicken and a rich tomato-cream sauce. The aroma alone could stop traffic. I started making this after yet another takeout disappointment, and now, I don’t even glance at the menu anymore. When you realize how good homemade dinner recipes like this can be, it’s hard to go back.

This recipe also plays nice with kids and picky eaters. I keep it mild but flavorful, and it goes beautifully with fluffy rice or that leftover butter bread recipe homemade from last night’s roast. And yes, it makes your kitchen smell like heaven, which is always a bonus.

3) Ingredients for Butter Chicken

Chicken Thighs: I use boneless, skinless chicken thighs. They stay juicy and soak up the flavor. Chicken breast works too, but thighs bring that rich, savory bite.

Plain Yogurt: This helps tenderize the chicken during marinating and adds a tang that makes the spices sing. Greek yogurt works if that’s what’s in the fridge.

Lemon Juice: A splash of this wakes everything up. It balances the richness and keeps the marinade bright.

Ground Cumin and Garam Masala: These are the backbone spices. They bring depth and warmth without needing a full spice cabinet.

Ground Turmeric and Chili Powder: Turmeric adds color. Chili powder brings just enough heat to keep things interesting.

Salt: A few pinches at different stages do more than you’d think. It ties the whole dish together.

Butter: This is butter chicken, after all. It adds richness to the sauce and gives it that silky texture.

Onion: I cook it until golden. It becomes the flavor base that the sauce clings to.

Garlic and Fresh Ginger: These two are a must. They wake up the sauce with freshness and a gentle kick.

Tomato Sauce: This is where the body of the sauce comes from. It gives structure and tang that balances the cream and butter.

Heavy Cream: This softens the spices and turns the sauce luxuriously smooth. It’s why you’ll want seconds.

Cilantro: Optional, but I like to finish with a sprinkle. It adds color and a hint of brightness to the plate.

4) How to Make Butter Chicken

Step 1. Mix yogurt, lemon juice, cumin, garam masala, turmeric, chili powder, and salt in a bowl. Add the chicken and coat well. Let it marinate for at least 30 minutes. Longer is better.

Step 2. In a large pan, melt butter over medium heat. Toss in the chopped onion and cook until soft and golden. This takes about 6 minutes. Don’t rush it.

Step 3. Stir in the garlic and ginger. Let them cook for about 2 minutes, until you can smell them working their magic.

Step 4. Pour in the tomato sauce. Stir, bring it to a simmer, and let it reduce slightly, about 10 minutes. This deepens the flavor.

Step 5. Add the marinated chicken into the pan. Let it cook through, about 15 minutes. Stir it now and then so nothing sticks.

Step 6. Lower the heat and slowly pour in the cream. Stir gently. Let it bubble for 5 more minutes, just to bring it all together.

Step 7. Serve warm with rice or a butter bread recipe homemade. Add cilantro if you’re into that. Dig in.

5) Tips for Making Butter Chicken

Don’t skip the marinade. That thirty minutes in yogurt changes the game. It softens the chicken and brings every bite to life. I sometimes marinate it in the morning, so by dinner, it’s ready to go.

Use a heavy pan. I prefer cast iron, but anything thick-bottomed works. A thinner pan might burn the butter and ruin the sauce’s texture. Trust me, I’ve been there.

If the sauce tastes flat, add a pinch of salt or a squeeze of lemon. Sometimes that’s all it needs. Cooking should feel relaxed, not like a test.

6) Making Butter Chicken Ahead of Time

I actually think this dish tastes better the next day. I often make it ahead if I’m hosting or want to free up my evening. The flavors settle and deepen in the fridge overnight. It reheats well too, so no need to worry about dry chicken.

Let it cool before storing. I usually pack it into one big container or portion it out for lunches. Add a splash of cream or water when reheating to bring the sauce back to life. This recipe is the poster child for smart homemade dinner recipes.

If you’re serving it the next day, keep the rice separate. That way, nothing turns soggy and the texture stays on point.

7) Storing Leftover Butter Chicken

Butter chicken keeps well in the fridge for up to four days. I use a glass container with a tight lid. Plastic works too, but glass feels a bit more grown-up, doesn’t it?

To reheat, I warm it slowly over low heat. Add a spoonful of cream or water to loosen the sauce. Microwave works in a pinch, just cover it so it doesn’t dry out.

Sometimes I spoon the leftovers into a wrap or even pour it over fries. That’s not traditional, but it hits the spot. Homemade dinner recipes don’t always have to follow the rules.

8) Try these Dinner recipes next!

9) Butter Chicken Recipe