You know those nights when you need dinner on the table fast, but still want something that feels special? That’s exactly why my homemade butter chicken recipe has become a weeknight hero in our house. I first made it years ago when my oldest begged for “restaurant chicken” but we had zero takeout budget. What came out of that desperate experiment? A saucy, slightly sweet, crazy delicious dish that my kids now request weekly.
What I love most about this homemade butter chicken is how forgiving it is – no fancy techniques, no hunting for obscure ingredients. Just tender chicken swimming in a glossy sauce that clings to every bite. The secret? That magical combo of sweet chili sauce and soy sauce creating layers of flavor my family goes wild for. And the best part? From chopping to serving, it’s done in 30 minutes flat.
This recipe has seen us through busy school nights, last-minute dinner guests, and even those “I can’t adult today” evenings. It’s the dish my daughter learned to cook first, standing on her step stool to stir the sauce. That’s the real magic of this homemade butter chicken – it’s not just dinner, it’s our family’s edible love language.
Table of Contents
Table of Contents
Why You’ll Love This Homemade Butter Chicken Recipe
Trust me, this isn’t just another chicken dish – it’s the one you’ll keep coming back to. Here’s why:
- Weeknight superhero: From fridge to table in 30 minutes flat (yes, really!) – perfect for those “what’s for dinner?” panic moments
- Flavor bomb: That sweet-spicy-tangy sauce? It’s like a cozy blanket for your taste buds
- Kid-approved magic: My picky eaters gobble this up – the sauce hides all the good stuff (shh…they’ll never taste the ginger!)
- Leftover love: Tastes even better next day – if you can resist eating it all in one sitting
- Dinner chameleon: Serve over rice, noodles, or even stuffed in wraps – it always works
This recipe’s been my back-pocket dinner savior for years – simple enough for Tuesday nights, but special enough for weekend guests too.
Ingredients for Homemade Butter Chicken Recipe
Here’s everything you’ll need to make my go-to homemade butter chicken – simple ingredients that pack a flavor punch:
- Chicken Breast: 1.5 to 2 pounds of boneless, skinless breasts – cut into bite-sized pieces (trust me, uniform pieces cook evenly!)
- Sweet Chili Sauce: 1 cup – the star of our sauce (look for the squeeze bottle kind – it’s life-changing)
- Soy Sauce: 2 tablespoons – I use regular, but low-sodium works great too
- Garlic: 4 cloves, minced – fresh is best (don’t tell, but I sometimes cheat with the jarred stuff)
- Ginger: 1 tablespoon minced – peel it first unless you like picking fibers from your teeth
- Vegetable Oil: 2 tablespoons – any neutral oil works, but peanut oil adds nice flavor
- Cornstarch: ¼ cup – our crispy chicken coating secret
- Salt & Pepper: To taste – I’m generous here
- Green Onions & Sesame Seeds: For garnish – makes it pretty!
That’s it! No weird ingredients hiding in the back of your spice cabinet – just simple, flavorful goodness.
How to Make Homemade Butter Chicken Recipe
Ready to whip up the most delicious homemade butter chicken? Let’s do this! I’ll walk you through every step – trust me, it’s easier than you think.
Step 1: Start by cutting your chicken breasts into bite-sized pieces. I like mine about 1-inch thick – big enough to stay juicy, small enough to cook quickly. Season them generously with salt and pepper. Don’t skip this step – it’s the flavor foundation!
Step 2: Toss the chicken in cornstarch. This is my secret to getting that gorgeous golden crust. Pro tip: Use a zip-top bag for this – it’s way less messy and coats every piece evenly.
Step 3: Heat your oil in a large pan over medium heat. You’ll know it’s ready when a tiny piece of chicken sizzles when dropped in. Add your chicken in a single layer – crowded pieces steam instead of crisp up! Cook for 5-7 minutes, flipping halfway, until golden and crispy. Don’t worry if they’re not fully cooked yet – we’ll finish them in the sauce.
Step 4: Remove the chicken and set it aside. In the same pan (don’t clean it – those browned bits are flavor gold!), add your minced garlic and ginger. Sauté for just 1 minute – we’re going for fragrant, not burnt!
Step 5: Pour in the sweet chili sauce and soy sauce. Stir well, scraping up all those tasty bits from the bottom of the pan. The sauce will start to bubble and thicken slightly.
Step 6: Return the chicken to the pan and toss to coat in that glorious sauce. Let it simmer for 2-3 minutes, stirring occasionally, until the sauce clings to the chicken and everything’s heated through.
Step 7: Garnish with sliced green onions and a sprinkle of sesame seeds. I like to add extra green onions for color – it makes it look like a restaurant dish!
And that’s it! Serve it up with your favorite sides and watch it disappear. Seriously, this homemade butter chicken is so good, you might want to make a double batch!
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30-Minute Homemade Butter Chicken Recipe
A simple and delicious homemade butter chicken recipe that’s perfect for a family dinner. Tender chicken breasts coated in a sweet and savory sauce, served with rice or noodles.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- Chicken Breast: 1.5 to 2 pounds of boneless, skinless chicken breasts
- Sweet Chili Sauce: 1 cup
- Soy Sauce: 2 tablespoons
- Garlic: 4 cloves, minced
- Ginger: 1 tablespoon, minced
- Vegetable Oil: 2 tablespoons
- Cornstarch: ¼ cup
- Salt and Pepper: To taste
- Green Onions: 2, sliced
- Sesame Seeds: 1 tablespoon
- Rice or Noodles: For serving
Instructions
- Cut the chicken into bite-sized pieces and season with salt and pepper.
- Coat the chicken pieces in cornstarch.
- Heat vegetable oil in a pan over medium heat.
- Add the chicken and cook until golden and crispy, about 5-7 minutes.
- Remove the chicken from the pan and set aside.
- In the same pan, add minced garlic and ginger, sauté for 1 minute.
- Pour in sweet chili sauce and soy sauce, stir well.
- Return the chicken to the pan and coat evenly with the sauce.
- Cook for another 2-3 minutes until the sauce thickens.
- Garnish with sliced green onions and sesame seeds.
- Serve hot with rice or noodles.
Notes
- For extra heat, add a pinch of red pepper flakes.
- Use low-sodium soy sauce if preferred.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Indian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
Tips for Perfect Homemade Butter Chicken Recipe
Over the years, I’ve picked up some tricks to make this homemade butter chicken foolproof. Here are my can’t-live-without tips:
- Spice control: Want more heat? Add a pinch of red pepper flakes when sautéing the garlic – or stir in sriracha at the end
- Low-sodium swap: Using regular soy sauce? No problem – just skip the extra salt when seasoning your chicken
- Crisp factor: For extra crunch, let the cornstarch-coated chicken sit 5 minutes before cooking – it helps the coating stick
- Ginger shortcut: Freeze fresh ginger and grate it frozen – no peeling needed and zero waste
- Sauce rescue: If your sauce thickens too much, splash in a tablespoon of water or chicken broth to loosen it up
These little tweaks make all the difference between good butter chicken and “wow, can we have this tomorrow too?” butter chicken!
Variations for Homemade Butter Chicken Recipe
One of my favorite things about this homemade butter chicken recipe? How easily it adapts to whatever I’ve got in the fridge! Here are my go-to twists when I’m feeling creative:
- Heat seekers: Toss in a teaspoon of red pepper flakes with the garlic, or swirl in a spoonful of sriracha at the end – makes your nose tingle in the best way!
- Protein swap: Try it with boneless thighs for extra richness, or use firm tofu cubes (press them well first) for a veggie version
- Veggie boost: Stir in bell peppers or broccoli florets when sautéing the garlic – they soak up that amazing sauce beautifully
- Flavor twist: Swap half the sweet chili sauce for hoisin for a deeper, caramel-like sweetness
The possibilities are endless – this recipe’s like your favorite pair of jeans, it just fits however you wear it!
Serving Suggestions for Homemade Butter Chicken Recipe
This homemade butter chicken is a total team player – it works with just about anything! My go-to is steaming white rice – it soaks up that glorious sauce perfectly. Feeling fancy? Try it with garlic noodles or even stuffed in warm naan. A simple cucumber salad on the side adds a fresh crunch. Dinner’s done, and everyone’s happy!
Storage and Reheating Instructions for Homemade Butter Chicken Recipe
Good luck having leftovers with this homemade butter chicken – but if you do, tuck them into an airtight container in the fridge for up to 3 days. When reheating, I splash in a tablespoon of water and warm it gently over medium-low heat – microwaving can make the chicken rubbery. Pro tip: The sauce thickens overnight, so stir in a little extra sweet chili sauce when reheating for that perfect glossy finish!
Nutritional Information for Homemade Butter Chicken Recipe
Here’s the scoop on what’s in this delicious homemade butter chicken (per serving): About 350 calories, 12g fat (2g saturated), 25g protein, and 30g carbs. Remember – these are estimates and might change based on your exact ingredients and portion sizes. I always say – the real nutrition is in the happy tummies and empty plates at my table!
Frequently Asked Questions About Homemade Butter Chicken Recipe
Got questions about this homemade butter chicken recipe? Don’t worry – I’ve got you covered! Here are the answers to the ones I get asked most:
Can I use chicken thighs instead of breasts?
Absolutely! Boneless thighs work great and add extra richness. Just chop them into bite-sized pieces like you would with breasts. They might need an extra minute or two to cook through, so keep an eye on them.
How can I make it spicier?
Love heat? Toss in a teaspoon of red pepper flakes with the garlic, or stir in a tablespoon of sriracha when you add the sauces. My husband swears by adding a diced jalapeño for extra kick!
Can I make it ahead of time?
You bet! Cook everything except the garnishes, then store in the fridge for up to 2 days. When ready, reheat gently on the stove – it tastes even better as the flavors meld. Just add fresh green onions and sesame seeds before serving.
What if my sauce is too thick?
No worries – just splash in a tablespoon of water or chicken broth and stir until it’s the perfect consistency. The sauce should coat the chicken beautifully without being gloppy.
Still have questions? Drop them in the comments – I’m here to help you make the best homemade butter chicken ever!
Share Your Thoughts on This Homemade Butter Chicken Recipe
Did you make this homemade butter chicken? I’d love to hear how it turned out for you! Drop a comment below – tell me your favorite part, any clever twists you added, or how many helpings your family devoured. Snap a photo and tag me on Facebook too – nothing makes me happier than seeing your kitchen creations!
