Homemade Butter Chicken with Yogurt Marinade
Authentic homemade butter chicken recipe with yogurt marinade, tender chicken, and creamy tomato sauce. Restaurant-quality in under an hour.
Health Scores
Ingredients
- 1.75 pounds boneless, skinless chicken thighs, cut into 1.5-inch pieces
- 0.75 cup plain Greek yogurt
- 3 tablespoons vegetable oil or ghee, divided
- 5 tablespoons unsalted butter, divided
- 2 medium yellow onions, finely diced
- 5 cloves garlic, minced
- 1.5 tablespoons fresh ginger, minced
- 2 tablespoons tomato paste
- 1.25 cups crushed tomatoes
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 0.75 teaspoon ground coriander
- 1.5 teaspoons sweet paprika
- 0.75 teaspoon chili powder
- 0.75 cup heavy whipping cream
- 1 teaspoon kasuri methi (dried fenugreek leaves)
- 1.5 tablespoons fresh lemon juice
- 0.5 cup chicken stock or water
- 1 teaspoon sugar
- Salt and freshly cracked black pepper to taste
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
- 1
Combine the diced chicken pieces with yogurt, 1 teaspoon of garam masala, 0.5 teaspoon of cumin, salt, and pepper in a medium bowl, stirring to coat all pieces evenly.
- 2
Cover the bowl and refrigerate the chicken mixture for at least 2 hours, or preferably overnight, allowing the yogurt to tenderize the meat.
- 3
Heat 2 tablespoons of oil in a large skillet over medium-high heat until shimmering and just beginning to smoke.
- 4
Working in batches to avoid crowding, place the marinated chicken pieces into the hot oil and sear for 3-4 minutes per side until golden brown and cooked through, then transfer to a clean plate.
- 5
Add 2 tablespoons of butter to the same skillet over medium heat, then add the diced onions and cook for 6-7 minutes, stirring frequently, until the onions turn a rich golden-brown color.
- 6
Stir in the minced garlic and fresh ginger, cooking for 1-2 minutes until fragrant, then add the tomato paste and stir constantly for another 1-2 minutes to deepen the flavors.
- 7
Sprinkle the remaining 1 teaspoon of garam masala, 0.5 teaspoon of cumin, coriander, paprika, and chili powder into the pan and stir for 30 seconds to bloom the spices in the hot oil.
- 8
Pour in the crushed tomatoes and chicken stock, stirring well to combine with the spice mixture, then bring to a gentle simmer.
- 9
Return the cooked chicken and any accumulated juices to the skillet, stirring gently to distribute throughout the sauce.
- 10
Reduce heat to low and let the curry simmer uncovered for 10-12 minutes, allowing the sauce to reduce slightly and flavors to meld.
- 11
Slowly drizzle the heavy cream into the simmering sauce while stirring constantly, then add the remaining 3 tablespoons of butter in small pieces, stirring until fully incorporated.
- 12
Squeeze the fresh lemon juice into the curry and add the kasuri methi, tasting as you go and adjusting seasoning with salt, pepper, or a pinch of sugar if the sauce tastes too sharp.
- 13
Simmer gently for another 2-3 minutes without boiling, then remove from heat and let rest for 5 minutes before serving.
- 14
Ladle the butter chicken into serving bowls, top with fresh cilantro, and serve alongside steamed basmati rice or warm naan bread.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Heavy whipping cream | Full-fat coconut milk or Greek yogurt mixed with a little milk | Reduces saturated fat while maintaining creaminess and richness; coconut milk adds authentic flavor depth |
| Unsalted butter | Ghee or avocado oil | Ghee contains butyrate for gut health; avocado oil has higher smoke point and anti-inflammatory properties |
| Boneless, skinless chicken thighs | Skinless chicken breasts or a 50/50 mix of thighs and breasts | Leaner protein option to reduce total fat and calories while maintaining adequate moisture |
| Plain Greek yogurt in marinade | Low-fat plain yogurt or cashew cream soaked in water | Lower fat marinade option; cashew cream provides creaminess without dairy |
| White sugar for balance | Honey or maple syrup | Provides natural sweetness with trace minerals and lower glycemic impact |
Nutrition Information
Per serving (serves 4)
| Calories | 458 |
| Total Fat | 22g |
| Saturated Fat | 10g |
| Cholesterol | 156mg |
| Sodium | 489mg |
| Carbohydrates | 18g |
| Fiber | 2g |
| Sugar | 8g |
| Protein | 50g |