Skip Takeout—Make This Creamy Butter Chicken Instead 🧡
Happy Monday evening! We always opt for Trader Joe’s Indian frozen meals because they’re so good and hit the spot. However, I felt like making this beloved low carb butter chicken dish at home. Here’s my first attempt at making it. I hope you enjoy this yummy homemade dish 🧡
Homemade Butter Chicken with Basmati Rice
Ingredients
Chicken Marinade
4 chicken breasts, cut into cubes
1 cup plain Greek yogurt
2 tbsp olive oil
6 cloves garlic, minced
1 tbsp fresh grated ginger
2 tsp garam masala
2 tsp paprika
1 tsp turmeric
1 tsp cumin
1 tsp salt
½ tsp black pepper
Creamy Butter Chicken Sauce
4 tbsp butter
1 tbsp olive oil
1 large yellow onion, finely diced (I used huge shallot)
5 cloves garlic, minced
1 tbsp ginger
2 tsp garam masala
1½ tsp paprika
1 tsp cumin
2 (14.5 oz) cans crushed tomatoes
1½ cups heavy cream (or coconut milk)
1–2 tbsp butter to finish
Fresh cilantro for garnish
Instructions
1. Marinate the chicken
Combine yogurt, olive oil, garlic, ginger, and spices.
Add cubed chicken and coat well.
Marinate for at least 30 minutes.
2. Cook the chicken
Heat a large skillet or Dutch oven over medium-high heat with a little oil.
Sear chicken pieces in batches until lightly browned.
Remove and set aside.
3. Make the butter chicken sauce
Add butter and olive oil to the pan.
Sauté onion until soft and golden.
Add garlic and ginger; cook for 30 seconds.
Stir in garam masala, paprika, and cumin.
Add crushed tomatoes and simmer for 15–20 minutes.
4. Make it creamy
Blend the sauce until smooth (optional for a restaurant-style texture).
Stir in heavy cream and finishing butter.
Add chicken back into the sauce.
Simmer 10–15 minutes until the chicken is tender and fully cooked.
5. Serve
Spoon creamy butter chicken over fluffy basmati rice.
Garnish with fresh cilantro.
Making butter chicken at home can be incredibly satisfying and allows you to control the flavors and ingredients, especially if you prefer a low-carb option. I found that starting with a good marinade, including Greek yogurt and traditional spices like garam masala, turmeric, and cumin, really helps tenderize the chicken and infuse it with rich taste. Marinating for at least 30 minutes is key to enhancing the flavors. When cooking, searing the chicken in batches is important to get a nice caramelization without overcrowding the pan, which keeps the chicken juicy and adds depth to the dish. Using a combination of butter and olive oil for the sauce brings richness, while sautéing shallots or onions until golden adds natural sweetness. Adding canned crushed tomatoes and simmering lets the sauce develop a robust flavor that pairs perfectly with the warming spices. For a smooth and creamy texture, blending the sauce before adding cream is a great tip — this step is optional but gives you a restaurant-style finish. I personally enjoy using heavy cream, but coconut milk is a fantastic dairy-free alternative that keeps the sauce luscious and adds a subtle tropical note. Serving the butter chicken over fluffy basmati rice completes the meal beautifully. Garnishing with fresh cilantro and a dollop of Greek yogurt lends a fresh, tangy contrast that brightens the dish. This dish is not only comforting but also versatile enough to customize with vegetables or adjust spice levels according to your taste. Overall, making this creamy butter chicken from scratch is a rewarding experience that beats takeout in freshness, flavor, and nutrition. It's a perfect dish for cozy evenings or weekend dinners when you want something indulgent yet wholesome.
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