Homemade Butter Chicken Recipe: Marinated Tandoori-Style in Creamy Tomato Sauce

This homemade butter chicken delivers authentic Indian restaurant flavor with tender, marinated chicken in a creamy tomato sauce. The secret lies in the two-step marinating process that infuses every bite with smoky, aromatic spices.

I’ve perfected this method to ensure the chicken stays juicy while the sauce develops deep, complex flavors. The key is balancing the tang of tomatoes with the richness of cream and butter, creating that signature velvety texture.

What you’ll get is a dish that’s rich without being heavy—spiced just enough to satisfy, but not so much that it overpowers. The tandoori-style marinade gives the chicken a subtle char that pairs perfectly with the sauce.

Serve it with basmati rice or naan to soak up every last drop of that luscious, creamy sauce. This is comfort food at its finest.

Ingredients for Homemade Butter Chicken

Creamy tomato sauce meets tender chicken in this authentic Indian-inspired dish with smoky spices.

The chicken thighs are the foundation here—boneless, skinless ensures tenderness without chewiness. Costco often has great bulk packs, but any grocery store works. For the yogurt, full-fat Greek or regular is best (low-fat can make the marinade too thin). Garam masala is non-negotiable for authentic flavor—look for it in the international aisle or Patel Brothers for the good stuff.

No garam masala? Curry powder at half the amount gets you close—just add a pinch of cinnamon. Kashmiri chili powder is ideal for color, but regular paprika plus cayenne works. Heavy cream can be swapped for coconut milk if you want a dairy-free twist. The tomato sauce should be plain—no herbs or garlic added. Fresh ginger is best, but ground ginger at one-third the amount in a pinch.

Marinate the chicken for at least 1 hour (overnight is ideal). Store leftovers in an airtight container for up to 3 days in the fridge. The sauce thickens as it cools—reheat gently with a splash of water if needed.

Step-by-Step Instructions for Butter Chicken

Follow this method for tender chicken in a rich, creamy tomato sauce every time.

Step 1: Marinate the Chicken

Cut the 1.5 lb boneless skinless chicken thighs into bite-sized pieces and place them in a large bowl. Add the 1 cup plain yogurt, 2 tbsp lemon juice, 4 cloves minced garlic, 1 tbsp fresh ginger, 2 tsp garam masala, 1 tsp ground cumin, 1 tsp ground coriander, 0.5 tsp turmeric, 1 tsp Kashmiri red chili powder, and 1 tsp salt.

Mix thoroughly until all pieces are evenly coated. Cover and refrigerate for at least 2 hours, or ideally overnight. The yogurt tenderizes the chicken while the spices infuse it with deep, aromatic flavor. The longer it marinates, the more pronounced the taste will be.

Step 2: Cook the Chicken

Preheat your oven to 400°F. Line a baking sheet with parchment paper. Remove the chicken from the marinade, shaking off any excess, and arrange the pieces on the prepared sheet in a single layer.

Bake for 15-18 minutes until the chicken is cooked through and the edges are just beginning to char. This mimics the tandoori effect, giving the dish its signature smoky depth. The chicken should reach an internal temperature of 165°F and have a slightly firm texture.

Step 3: Prepare the Sauce Base

While the chicken bakes, melt 2 tbsp unsalted butter in a large skillet over medium heat. Add the finely diced onion and cook for 6-8 minutes until soft and translucent. Stir in the remaining 4 tbsp unsalted butter and the 1.5 cups tomato sauce.

Simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly and deepens in color. This builds a rich foundation for the creamy finish.

Step 4: Finish the Sauce and Combine

Reduce the heat to low and stir in the 1 cup heavy cream. Simmer for 3-4 minutes until the sauce is smooth and well combined. Taste and adjust the salt if needed.

Add the cooked chicken to the sauce and simmer for an additional 5 minutes to allow the flavors to meld together. The sauce should coat the chicken evenly, creating a velvety texture that defines this dish.

Serving Suggestions for Leftovers

Classic Rice Pairing

Steamed basmati rice is the perfect neutral base to soak up that rich, creamy sauce. I cook 1 cup rice with 1.75 cups water for fluffy grains every time. Rinse the rice first to remove excess starch for separate, non-sticky grains.

Fresh Naan Bread

Warm, pillowy naan is ideal for scooping up every last bit of sauce. I buy Stonefire brand from the grocery store and heat it in a dry skillet for 30 seconds per side. For extra flavor, brush it with garlic butter before serving.

Cool Cucumber Raita

A refreshing raita cuts through the richness beautifully. Mix 1 cup plain yogurt with ½ cup grated cucumber, 2 tbsp chopped mint, and a pinch of cumin. This cooling side balances the dish perfectly. 💡

Simple Salad

A light kachumber salad adds freshness. Combine diced tomatoes, cucumbers, red onion, and cilantro with a squeeze of lemon juice. The crisp textures complement the creamy chicken beautifully.

Pickled Onions

Quick-pickled red onions add a tangy crunch. Thinly slice 1 red onion and soak in ½ cup vinegar with 1 tsp sugar for 15 minutes. Sprinkle these on top for a pop of color and acidity.

Mango Lassi

This sweet, creamy drink is the perfect beverage pairing. Blend 1 cup mango pulp with 1 cup yogurt and ½ cup ice. The cool, fruity flavors cleanse your palate between bites. 🥤

Frequently Asked Questions