Make Easy Butter Chicken from Scratch

The secret to restaurant-quality butter chicken: marinate the chicken in yogurt overnight (or minimum 30 minutes), and build layers of flavor by blooming the spices in butter before adding tomato.

Timeline

Prep: 15 min | Marinate: 30 min–24 hrs | Cook: 40 min | Serves 4

Step 1: Marinate the Chicken

1. Cut 1.5 lbs boneless chicken thighs into 2-inch chunks
2. Mix with ½ cup plain yogurt, 1 tbsp lemon juice, 1 tsp garam masala, 1 tsp turmeric, 1 tsp salt
3. Refrigerate 30 min minimum (overnight is ideal)

Step 2: Make the Sauce Base

1. Melt 3 tbsp butter in a large pan over medium heat
2. Add 1 diced onion, cook until golden (8-10 min)
3. Add 4 minced garlic cloves + 1 tbsp grated ginger, cook 1 min
4. Add spices: 2 tsp garam masala, 1 tsp coriander, 1 tsp cumin, ½ tsp cayenne, ½ tsp paprika — cook 1 min until fragrant
5. Add 1 can (14 oz) crushed tomatoes + ½ cup water, simmer 15 min

Step 3: Cook the Chicken

1. In a separate pan, sear marinated chicken in 1 tbsp oil until browned (don't fully cook)
2. Transfer chicken to the sauce
3. Add ¾ cup heavy cream + 1 tbsp sugar, simmer 10-15 min until chicken is cooked through
4. Finish with 2 tbsp butter + fresh cilantro

Common mistake: Adding cream too early makes it split. Always add cream after tomatoes have cooked down, and keep heat at a gentle simmer.

Pro tip: For deeper flavor, char the marinated chicken under the broiler for 5 min before adding to sauce — this mimics tandoor smokiness. Leftovers taste even better the next day.