How to Make Butter Chicken at Home

Ingredients

• 2 pounds boneless chicken
• 1 cup plain yogurt
• 1 tablespoon ginger-garlic paste
• 1 tablespoon lemon juice
• 1 tablespoon garam masala
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon salt
• 2 tablespoons oil
• 1 onion
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon garam masala
• ½ teaspoon turmeric
• 14 oz crushed tomatoes
• 1 teaspoon salt
• ½ teaspoon sugar
• ¾ cup heavy cream
• 3 tablespoons butter
• fresh cilantro
• 1 lemon

Step by step

1. Marinate chicken in spiced yogurt

   Cut 2 pounds boneless chicken into bite-sized pieces. Mix with 1 cup plain yogurt, 1 tablespoon each ginger-garlic paste, lemon juice, and garam masala, plus 1 teaspoon each cumin, coriander, and salt. Let it sit for at least 30 minutes, but overnight is better.

2. Build aromatic spice foundation

   Heat 2 tablespoons oil in a heavy-bottomed pot. Add 1 diced onion and cook until golden, about 8 minutes. Add 1 tablespoon each ginger-garlic paste, cook 1 minute. Add 1 teaspoon each cumin, coriander, garam masala, and ½ teaspoon turmeric. Stir for 30 seconds until fragrant.

3. Reduce tomato sauce until darkened

   Pour in one 14-oz can crushed tomatoes, 1 teaspoon salt, and ½ teaspoon sugar. Let this bubble and reduce for 15 minutes until it darkens and thickens. The oil will start to separate at the edges.

4. Sear chicken until golden brown

   Heat a cast iron skillet or heavy pan until smoking. Add the marinated chicken in a single layer - don't crowd it. Let it sear undisturbed for 3-4 minutes until you get good color, then flip. The chicken doesn't need to cook through completely.

5. Combine chicken with creamy sauce

   Add the seared chicken to the tomato base. Pour in ¾ cup heavy cream and 3 tablespoons butter. Simmer for 10-12 minutes until the chicken is cooked through and the sauce coats the back of a spoon. Taste and adjust salt.

6. Garnish and rest before serving

   Stir in fresh chopped cilantro and a squeeze of lemon juice. Let it rest for 5 minutes before serving - the flavors meld and the sauce thickens slightly as it cools.

Tips

• Don't skip the char on the chicken - that's where the flavor lives
• If your sauce is too thin, simmer uncovered until it reduces; if too thick, add a splash of chicken stock
• Make it a day ahead - butter chicken tastes better after the flavors have time to marry overnight
• Use a heavy-bottomed pot to prevent the tomatoes from sticking and burning

Variations

• Restaurant-Style Cashew Cream: Soak ½ cup cashews in hot water for 20 minutes, then blend with ½ cup water until smooth. Use this instead of heavy cream for richer texture and authentic restaurant taste.
• Tandoori Style: Add ½ teaspoon each smoked paprika and cayenne to the marinade, plus a few drops of red food coloring. Grill or broil the marinated chicken instead of pan-searing for smokier flavor.
• Dairy-Free Version: Replace yogurt with coconut yogurt in the marinade. Use coconut cream instead of heavy cream and substitute the butter with ghee or coconut oil.