Name: Easy Homemade Butter Chicken Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 500g boneless chicken breast, cut into bite-sized pieces; 2 tablespoons unsalted butter; 1 large onion, finely chopped; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 cup tomato puree; 1/2 cup heavy cream; 2 teaspoons garam masala; 1 teaspoon ground cumin; 1 teaspoon chili powder; Salt and pepper to taste; Fresh cilantro, chopped (for garnish)

Let Me Tell You About Butter Chicken (and That Time I Burnt It)

Alright, so you know those nights when you just want something warm and delicious that feels a bit fancier than beans on toast? That’s when I reach for my ridiculously easy homemade butter chicken recipe. No joke, the first time I made this, I somehow managed to char the garlic (whoops) and it still turned out okay. Actually, my cousin Raj swears it was my best effort yet. Shows you, eh? Indian food’s forgiving that way—plus, you can usually rescue things with a splash more cream. Anyway, this dish kinda reminds me of late-night family dinners where everyone ends up fighting over the last piece of naan. (I usually hide a piece under my rice… don’t tell my sister.)

Why You’ll Love This (Or, Why I Keep Making It)

I make this when I want something that feels like a hug in a bowl. My family goes nuts for it because, well, there’s buttery sauce and juicy chicken and it just smells like you put real effort in—even if you just chucked things in a pan. I’ll be honest, I used to avoid making Indian food because “all those spices” seemed intimidating, but honestly, most of them come from a little jar these days. Plus, I can make it all in one big pan (less washing up, thank heavens). Also, it saves me a trip to that one restaurant where the waiter always remembers my embarrassing order from last time (don’t ask).

What You’ll Need (With a Few Swaps & Grandma’s Judgement)

500g boneless chicken thighs, chopped (breast works too if that’s what you’ve got – I sometimes use tofu for a veggie night, but it’s different, you know?)
2 tbsp plain yogurt (or Greek, or even sour cream if that’s lurking in your fridge)
2 tsp garam masala (My gran swears by the MDH brand, but supermarket stuff’s fine too)
1 tsp turmeric
1 tsp ground cumin
1 tsp chili powder (I go easy if the kids are eating—half is enough for them, but I sneak in extra for my bowl!)
1 tbsp grated fresh ginger (or a big squirt from that squeezy tube, honestly)
3 cloves garlic, minced (more if you’re like me, less if you want to keep friends)
3 tbsp butter (salted or unsalted, it’s all good)
1 large onion, chopped
400g (about 1 can) crushed tomatoes (I’ve even used passata or whole tomatoes in a pinch, just break them up a bit)
1/2 cup double cream (single cream works, or a splash of milk in a real bind)
Salt to taste
Handful of chopped coriander (cilantro) to finish

How I Actually Cook It (No Need to Stress!)

Marinate the chicken. Mix chicken, yogurt, 1 tsp garam masala, turmeric, cumin, half the chili powder, ginger, and half the garlic in a bowl. Salt it, cover, and pop it in the fridge for at least 20 min (up to overnight if you’re organized, which I never am).
Brown things. Heat 2 tbsp of the butter in a big frying pan or pot—medium heat’s good. Add onion, cook until soft and golden (this is where I usually sneak a taste of the butter!) Then throw in the rest of the garlic and cook for about a minute (don’t let it burn like I did that one time…)
Add tomatoes and spices. Tip in crushed tomatoes, remaining chili powder and garam masala. Cook for about 10 minutes, stirring now and then. It may look a bit weird, like it’s split or too thick. That’s fine, it sorts itself out. Trust me.
Chicken time. Add the marinated chicken (plus all the marinade, don’t waste it). Cook, stirring, until the chicken is cooked through—about 10 min for thigh, maybe less for breast. If the sauce looks too thick, a splash of water works magic.
Finish with love (and cream). Lower the heat. Add the cream and the last tbsp of butter, stir until everything’s silky and gorgeous. Salt to taste and throw on coriander if you like (or not, if it tastes like soap to you—no judgement!).

My Real-Life Notes (a.k.a. Lessons Learned)

If you use chicken breast, don’t overcook it—it dries out faster than my plants when I forget to water them
Sometimes I add a pinch of sugar if the tomatoes are tangy (learned that the hard way)
I always thought you had to use ghee, but honestly, butter’s easier and just as tasty
Actually, I find it works better if you let it sit for 10 min before serving—the flavors mellow a bit

Variations (Some Worked, Some… Not So Much)

Paneer instead of chicken—really nice, though my brother says it’s “not real butter chicken.” Can’t please everyone.
I tried coconut milk instead of cream once. It was… interesting? Not bad, but not for me, though my vegan pal loved it.
Added peas once. Regretted it. Felt like a curry version of shepherd’s pie—just don’t.

What You’ll Need (But You Can Fake It)

A big frying pan or pot (wok works too, or honestly, I once used a soup pot and it was fine)
Sharp knife (or not-so-sharp; just watch your fingers)
Chopping board
Bowl for marinating (in a real pinch, just toss everything in the pot and hope for the best)

Storing Leftovers (If There Are Any…)

Butter chicken keeps in the fridge for 2-3 days, probably longer, but honestly, in my house it never lasts more than a day! If you ever have enough left, it actually tastes better the next day. I freeze single portions sometimes—just defrost gently so the sauce doesn’t split too much.

How I Love to Serve It (And the Family Quirks)

I serve this with heaps of fluffy basmati rice, sometimes naan, sometimes both (no judgment here). My mum always insists on a lemon wedge for squeezing at the table—actually, that’s a good idea, I should do it more often. Or try it with jeera rice (cumin rice)—I followed this recipe once after a friend raved about it and yeah, it’s lush.

My (Hard-Learned) Pro Tips

I once tried rushing the marinating step and regretted it—the chicken was bland, so give it at least 20 minutes
Don’t add the cream over high heat or it’ll split and look sad
Keep tasting as you go—some days tomatoes are super sharp and you need a pinch of sugar or extra cream

Your Questions, Answered—Because People Always Ask

Can I make this without cream? Yeah, you can. Use coconut milk or even cashew cream if you’re dairy-free. Or just leave it out, though it won’t be as rich. But it’ll still be good.
What can I use instead of garam masala? Tricky one. You can try a mix of cinnamon, cloves, and coriander powder in a pinch but honestly, garam masala’s in most supermarkets now. Here’s a nice DIY garam masala recipe if you fancy making your own (I did once, totally worth it but a bit of a faff).
Can I double the recipe? Oh absolutely! Just use a big enough pan. And maybe call for help at the stirring stage.
Help! My sauce is too thick/thin. Add a splash of water if it’s too thick or let it bubble a bit longer if it’s thin. It’s very forgiving, which is why I love it.
Can I use pre-cooked chicken? Hmm, you can, but it won’t really soak up all the flavours. I mean, it’ll do in a pinch. Maybe shred it in at the end?

And there you have it—my easy homemade butter chicken recipe, with all the tangled wisdom (and questionable shortcuts) form my kitchen. If you need more Indian home cooking inspo, I like browsing Veg Recipes of India for sides and ideas. Now, go and enjoy too much sauce and not enough rice—story of my life!