Go Back
Close up of Homemade Butter Chicken showcasing charred bite-sized chicken chunks immersed in bright orange-red makhani sauce.

The Ultimate Homemade Butter Chicken Recipe

This highly optimized Homemade Butter Chicken features tender, charred tandoori chicken chunks smothered in a thick, glossy orange-red makhani sauce. Serve with fluffy basmati rice and blistered flatbread for an unforgettable meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American-Indian, Indian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 1.5 lbs boneless, skinless chicken thighs cut into bite-sized chunks
  • 0.5 cup plain whole milk yogurt for tenderizing
Makhani Sauce & Sides
  • 1.5 cups tomato puree smooth base for gravy
  • 1 tbsp Kashmiri chili powder for vibrant color and mild heat
  • 1 cup heavy whipping cream reserve a small amount for garnish
  • 3 tbsp unsalted butter for rich texture
  • 1 tbsp crushed dried green fenugreek leaves (kasuri methi) crush between palms
  • 2 tbsp roughly chopped fresh green cilantro sprigs for garnish
  • 1 cup long-grain basmati rice washed and steamed
  • 2 whole store-bought flatbreads (naan) warmed and blistered

Equipment

  • 1 Heavy-bottomed skillet For searing chicken and reducing sauce.
  • 1 Cast Iron Pan For blistering the flatbread.

Instructions
 

Step-by-Step Instructions
  1. Mix the chicken thighs with the yogurt and half of your spices in a bowl until fully coated.
  2. Heat oil in a skillet over medium-high heat. Sear the chicken until a deep golden-brown crust forms and it is slightly charred. Remove and set aside.
  3. Lower heat to medium, melt butter in the same skillet, and stir in tomato puree, Kashmiri chili powder, and remaining spices. Simmer for 15 minutes.
  4. Stir in most of the heavy cream until the sauce becomes a thick, glossy orange-red makhani. Return the charred chicken to the pan and simmer for 5 minutes.
  5. Steam the washed long-grain basmati rice until fluffy. Heat the flatbread in a hot pan until blistered with browned spots.
  6. Ladle into bowls. Garnish with a circular swirl of thick white cream, a sprinkle of crushed dried green fenugreek leaves, and chopped fresh green cilantro sprigs.

Notes

Do not skip washing your basmati rice; it is required for a fluffy texture.
Make sure to crush the fenugreek leaves between your palms to release their essential oils before garnishing.
QR Code linking back to recipe