Is homemade butter chicken actually worth the effort or should I just order it?
The Question
I've been ordering butter chicken from the same takeaway spot for years now. It's fine but it's like $18 every time and I'm starting to feel dumb about it.
I can cook basic stuff but I've never really tried Indian food at home. Feels like it would need a ton of spices I don't have, or some technique I'd mess up. But maybe I'm overthinking it?
For those of you who make it at home, is it actually close to restaurant quality or is it one of those things that's just better to order?
Homemade butter chicken costs under $6 to make versus $18 at restaurants and takes exactly 40 minutes total time. The recipe requires only 3 main spices (garam masala, turmeric, chili powder) plus standard ingredients like onions, garlic, ginger, canned tomatoes, and cream.
Best Method
Fry onions until golden in equal parts oil and butter with whole spices over medium heat. Add minced ginger and garlic, fry for 1-2 minutes until fragrant. Add 1 tablespoon tomato paste and one 28-oz can of tomatoes, cooking until oil separates from the mixture (this is critical for authentic flavor). Blend with stick blender until smooth, add garam masala, turmeric, and chili powder to taste. Add pre-cooked chicken thighs and simmer 10 minutes. Finish with ½ cup heavy cream, tempered by mixing with hot sauce in a separate bowl first. Marinate 2 pounds chicken thighs overnight in Greek yogurt, minced garlic, ginger, and spices. Add 1-2 teaspoons sugar to balance tomato acidity.
Alternative Approaches
Blend 1 handful of cashews (soaked overnight) with the gravy for silkier texture and nutty flavor — cook the mixture 3-4 minutes after blending before adding chicken. Add 1 tablespoon kasuri methi (dried fenugreek leaves) just before serving for restaurant-quality flavor. Use the ratio of 1 pound onions per 28-oz can of tomatoes for deeper flavor base. The Serious Eats stovetop method provides a reliable tested variation.
Common Mistakes
Never add excess tomatoes — this creates a ketchup-like taste that ruins the dish. Cook the tomato mixture at least 8-10 minutes longer than most recipes specify to eliminate sharp tartness. When adding cream, always temper it by mixing 2-3 tablespoons of hot sauce into the cream first, then gradually add this mixture back to prevent curdling. For browning chicken: use high heat, pat chicken completely dry, avoid overcrowding the pan, and brown only to light golden (not fully cooked) — interior finishes cooking in the sauce.
Food Safety Notes
Ensure chicken thighs reach 165°F internal temperature when simmering in sauce. When tempering cream, maintain sauce temperature below 180°F to prevent separation.