Butter Chicken: Make It at Home and Keep It Tasty
Butter chicken is the silky, slightly sweet curry that made its name worldwide. If you want a reliable home version that tastes close to restaurant-style, focus on three things: a good marinate, a rich tomato-butter sauce, and gentle reheating so it stays creamy. This guide gives a simple recipe, variations, and storage tricks you can use tonight.
Quick Home Recipe
Ingredients you'll need: 500g boneless chicken, 3 tbsp plain yogurt, 1 tbsp lemon juice, 1 tsp salt, 1 tsp chili powder, 1 tsp garam masala, 1 tsp turmeric, 2 tbsp oil or ghee, 3 tbsp butter, 1 large onion (finely chopped), 2 cups tomato puree, 1 tbsp ginger-garlic paste, 100ml cream, kasuri methi (dried fenugreek) and sugar to taste.
Marinate the chicken in yogurt, lemon, spices and a little oil for at least 1 hour or overnight. This tenderizes the meat and builds flavor. Cook the marinated pieces on a hot grill pan or under the broiler until lightly charred. That light char gives a smoky hint you usually get in tandoori-style butter chicken.
For the sauce, melt butter or ghee in a pan, sauté onions until soft, add ginger-garlic paste and cook one minute. Pour in tomato puree, add salt, chili powder and a pinch of sugar. Simmer until the raw tomato smell disappears and the oil separates from the sauce. Add garam masala and crushed kasuri methi, then toss in the cooked chicken. Finish with cream and another knob of butter off the heat for a glossy, rich sauce.
Tip: If the sauce is too thick, add a splash of water or chicken stock. For a silkier texture, blitz the sauce before adding chicken.
Storage and Practical Tips
Refrigerate cooked butter chicken in an airtight container for up to 3 days. For longer storage, freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat gently on low heat. Add a tablespoon of water or cream if the sauce has thickened during storage. Avoid boiling — that separates the sauce and makes it grainy. If using a microwave, stir often and heat in short bursts to keep the texture smooth.
Variations to try: swap cream for coconut cream for a dairy-free twist, use paneer or tofu instead of chicken for a vegetarian option, or add smoked paprika for extra smoky flavor. Serve with warm naan, jeera rice, or a simple cucumber salad to balance the richness.
When ordering out, look for a balanced sauce — not too oily, with a subtle tang from tomatoes and a hint of fenugreek. Make this at home a few times and you’ll know exactly how to tune spice, cream and acidity to your liking.
