Homemade Butter Chicken Recipe

Butter chicken. Just the name conjures up images of creamy, rich deliciousness, doesn’t it? It’s a firm favourite in our house, and after years of tweaking, I’ve finally perfected a homemade butter chicken recipe that’s not only incredibly flavourful but also surprisingly straightforward to make. This isn’t just any recipe; it’s the one I rely on when I want a guaranteed smile from my two little critics after a long school day. You’ll find that with just a few clever shortcuts and simple ingredients, you can bring the taste of your favourite Indian takeaway right into your own kitchen – without the hefty price tag or the mystery ingredients. I promise you, this will become a regular in your family’s meal rotation!

Why This Recipe Works

I’ve been making this butter chicken recipe for over eight years now, and I’ve honed it to be as fuss-free as possible for busy families like mine. Here’s why it’ll work for you:

• Easy to Adapt: You can easily adjust the spice level to suit even the pickiest eaters. My youngest prefers it milder, while my eldest likes a bit of a kick!
• Budget-Friendly: Using mostly store cupboard staples and readily available chicken thighs keeps the cost down without compromising on flavour.
• Surprisingly Quick: Forget hours spent slaving over a hot stove. This recipe comes together in under an hour, perfect for those mid-week meal panics.

Ingredients

• 1 kg boneless, skinless chicken thighs, cut into 2.5cm pieces
• 2 tbsp lemon juice
• 1 tsp ground turmeric
• 1 tsp chilli powder
• 1 tsp garam masala
• 1 tsp ground cumin
• 1 tsp salt
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 tsp ground coriander
• 400g tin chopped tomatoes
• 150ml double cream
• 2 tbsp butter
• Fresh coriander, chopped, for garnish

Ingredient Notes

A few notes on the ingredients that make this recipe sing:

• Chicken Thighs: Trust me, chicken thighs are key here. They stay beautifully tender and juicy during cooking, unlike chicken breast which can sometimes dry out.
• Garam Masala: A good quality garam masala is essential for that authentic flavour. I usually pick mine up from the local Asian supermarket for the best value and quality. You can find it in most UK supermarkets, though!
• Double Cream: Don’t be tempted to skimp on the double cream! It’s what gives the sauce that signature creamy texture. Single cream just won’t cut it.
• Lemon Juice: This helps to tenderise the chicken and adds a lovely brightness to the marinade. If you don’t have fresh lemons, bottled lemon juice will do in a pinch.

Step-by-Step Instructions

My Kitchen Tips & Tricks

Over the years, I’ve picked up a few tricks to make this butter chicken even easier and tastier:

• Marinate Overnight: If you have the time, marinating the chicken overnight will result in a much more flavourful dish.
• Control the Heat: Adjust the amount of chilli powder to suit your taste. Start with a smaller amount and add more if needed.
• Tomato Paste Boost: For a richer, more intense tomato flavour, add a tablespoon of tomato paste to the sauce.
• Blend for Smoothness: If you prefer a super smooth sauce, you can use an immersion blender to blend the sauce before adding the cream.
• Yoghurt Trick: Adding a spoonful of natural yoghurt to the marinade can help tenderise the chicken even further.
• Spice Level Hack: If the sauce is too spicy, add a dollop of plain yoghurt or a squeeze of lemon juice to tone it down. My kids are honest critics, and this has saved dinner on more than one occasion.

Storage & Meal Prep

Here’s how to store and reheat your homemade butter chicken:

• Fridge: Store leftover butter chicken in an airtight container in the fridge for up to 3 days.
• Freezer: You can freeze butter chicken for up to 2 months. Thaw it overnight in the fridge before reheating.
• Reheating: Reheat gently in a saucepan over medium heat, stirring occasionally, until heated through. You may need to add a splash of water or milk to loosen the sauce.
• Make-Ahead: The sauce can be made ahead of time and stored in the fridge for up to 2 days. Simply add the cooked chicken when you’re ready to serve.
• Batch Cooking: This recipe is perfect for batch cooking! Double or triple the recipe and freeze individual portions for easy weeknight meals.

Substitutions & Variations

• Gluten-Free: Ensure all your spices are gluten-free. Serve with rice or gluten-free naan bread.
• Dairy-Free: Substitute the double cream with coconut cream for a dairy-free version. Use coconut oil instead of butter.
• Vegetarian: Swap the chicken for paneer (Indian cheese) or chickpeas for a vegetarian option.
• Spicy Twist: Add a finely chopped green chilli to the sauce for an extra kick.

Frequently Asked Questions

Can I prepare this the night before?

Absolutely! In fact, I often do this on Sunday evenings before the busy school week. Simply prepare everything up to the adding the cream and butter stage, cover tightly, and refrigerate. Add the cream and butter when reheating and you’ll save yourself precious evening time.

How do I know when the chicken is cooked properly?

The chicken is cooked when it’s no longer pink inside and the juices run clear when pierced with a fork. An instant-read thermometer should register 74°C (165°F).

Can I use chicken breast instead of chicken thighs?

You can, but chicken thighs are much more forgiving and stay juicier. If you do use chicken breast, be careful not to overcook it. Reduce the cooking time slightly.

How do I store leftover butter chicken?

Store leftover butter chicken in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months.

Is this recipe suitable for children?

Yes, this recipe is easily adaptable for children. Reduce or omit the chilli powder for a milder flavour. My children absolutely love it!

Can I double or triple the recipe?

Yes, this recipe can be easily doubled or tripled to feed a larger family or for batch cooking. Just adjust the ingredient quantities accordingly.

What can I serve with butter chicken?

Butter chicken is delicious served with basmati rice, naan bread, and a side of raita (yoghurt dip).

Serving Suggestions (Optional)

I usually serve this butter chicken with fluffy basmati rice and warm naan bread. A simple side salad of cucumber and tomato adds a refreshing contrast to the richness of the sauce. For a more authentic touch, try serving it with a dollop of plain yoghurt or a sprinkle of fresh coriander.

Portion-wise, I find that 1kg of chicken is perfect for our family of four, with a little bit leftover for lunch the next day. If you have bigger eaters, you might want to increase the quantities slightly.

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