Homemade Dinner Recipes: Butter Chicken Everyone Will Crave
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.
Servings: 4 servings
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
Instructions
- In a bowl, mix yogurt, lemon juice, cumin, garam masala, turmeric, chili powder, and a good pinch of salt. Add the chicken and coat it well. Let it marinate for at least 30 minutes – longer if you can.
- Melt butter in a large skillet over medium heat. Add the chopped onion and sauté until soft and golden, about 5–7 minutes.
- Stir in the garlic and ginger. Cook for 1–2 minutes until fragrant.
- Pour in the tomato sauce and bring to a simmer. Let it cook for 10 minutes so the flavors get cozy.
- Add the marinated chicken pieces to the skillet. Cook until the chicken is done through – about 15 minutes – stirring occasionally.
- Lower the heat and slowly stir in the cream. Simmer gently for 5–10 more minutes, just enough for it to get nice and velvety.
- Serve hot with rice or homemade butter bread. Sprinkle with fresh cilantro if you like!