Butter chicken is one of those dishes that always feels special, even though it is simple enough to make at home.
For me, butter chicken is comfort in a bowl. It has that rich, creamy sauce, tender pieces of chicken, gentle spice, and a beautiful warmth that makes it perfect for the whole family. Not every curry has to be fiery hot to be full of flavour, and this recipe is a perfect example of that.
I love making butter chicken when I want something a little softer and creamier, but still full of proper Indian flavour. It is especially lovely with soft roti, naan, basmati rice, or even a spoon of pickle on the side for contrast.
This is my easy homemade butter chicken recipe — creamy, rich, aromatic and perfect for a family dinner.
Serves
4 to 6 people
Prep Time
20 minutes
Marinating Time
30 minutes to 1 hour
Cooking Time
35 to 45 minutes
Ingredients
For the Chicken Marinade
- 1kg boneless chicken thighs or breasts, cut into bite-sized pieces
- ½ cup plain yoghurt
- 2 teaspoons ginger and garlic paste
- 1 tablespoon Masala Factory Butter Chicken Masala or Babez Masala
- 1 teaspoon Masala Factory turmeric powder
- 1 teaspoon Masala Factory ground cumin
- 1 teaspoon Masala Factory ground coriander
- ½ teaspoon Masala Factory chilli powder, optional
- 1 teaspoon salt
- Juice of ½ lemon
- 1 tablespoon oil
For the Sauce
- 3 tablespoons butter
- 1 tablespoon oil
- 1 large onion, finely chopped
- 2 teaspoons ginger and garlic paste
- 2 cups tomato puree or grated tomatoes
- 1 tablespoon Masala Factory Butter Chicken Masala
- 1 teaspoon Masala Factory garam masala
- 1 teaspoon sugar, optional
- ½ cup fresh cream
- ½ cup water, or as needed
- Salt, to taste
- Fresh coriander, chopped, for garnish
Optional Additions
- 1 tablespoon tomato paste for a deeper colour
- 1 tablespoon cashew paste for a richer sauce
- 1 teaspoon kasuri methi / dried fenugreek leaves, if available
- Extra butter for finishing
- Fresh Masala Factory rotis for serving
- Masala Factory pickles on the side
Method
1. I marinate the chicken
I place the chicken pieces in a bowl and add the yoghurt, ginger and garlic paste, butter chicken masala, turmeric, cumin, coriander, chilli powder, salt, lemon juice and oil.
I mix everything well so the chicken is fully coated. Then I cover it and let it marinate for at least 30 minutes. If I have more time, I leave it for an hour because the flavour becomes even better.
2. I cook the chicken
I heat a pan over medium-high heat and add a little oil.
I cook the marinated chicken pieces until they are browned on the outside and almost cooked through. I do not worry if they are not fully cooked at this stage, because they will finish cooking in the sauce.
Once browned, I remove the chicken and set it aside.
3. I start the sauce
In the same pan or pot, I add the butter and oil. Then I add the chopped onion and cook it until soft and lightly golden.
I add the ginger and garlic paste and stir for about a minute until the raw garlic smell softens.
4. I add the tomatoes and spices
I add the tomato puree or grated tomatoes, butter chicken masala and a little salt. If I am using tomato paste, I add it here too.
I let the sauce cook slowly for about 10 to 15 minutes, stirring now and then, until the tomatoes thicken and the colour deepens.
This step is important because the sauce must cook down properly before adding the cream.
5. I blend the sauce if I want it smoother
If I want a very smooth restaurant-style butter chicken, I blend the sauce carefully until silky.
If I want it more homemade and rustic, I leave it as it is. Both ways are delicious.
6. I add the chicken back
I return the browned chicken pieces to the sauce and add a little water if the sauce is too thick.
I cover the pot and let everything simmer gently for about 10 to 15 minutes, until the chicken is fully cooked and tender.
7. I finish with cream and garam masala
I lower the heat and stir in the fresh cream, garam masala and sugar if needed.
I let it simmer gently for another 3 to 5 minutes. I do not boil it too hard after adding the cream, because I want the sauce to stay smooth and rich.
I taste and adjust the salt, then finish with fresh coriander.
Serving Suggestions
I love serving butter chicken with:
- Soft homemade roti
- Garlic naan
- Steamed basmati rice
- Jeera rice
- Cucumber raita
- Masala Factory pickles
- A fresh tomato and onion salad
My Cooking Tip
The secret to good butter chicken is balance. The sauce must be creamy, but not bland. It must be gently spiced, but still full of flavour.
I always make sure the tomatoes cook down properly before adding the cream. If the tomato base is rushed, the sauce can taste sharp. Once it cooks down and the butter, spices and cream come together, the flavour becomes rich and comforting.
Butter chicken is one of those dishes that makes people feel welcome. It is warm, creamy, and perfect for sharing — especially with fresh roti to scoop up every bit of sauce.
