Creamy Butter Chicken

Save this recipe on:

Creamy Butter Chicken is the kind of dish that brings instant comfort with every bite. Rich, velvety, and packed with warm spices, it’s a classic that balances indulgence and flavor perfectly. Originating from Indian cuisine, this globally loved dish transforms simple ingredients like chicken, butter, and tomato-based cream sauce into a meal that feels like a warm hug. The aroma of garlic, garam masala, and smoky paprika fills the kitchen while it simmers, making it irresistible long before it hits the plate.

What makes this dish stand out is its depth of flavor and the silky sauce that clings beautifully to tender chicken thighs. The recipe is adaptable, allowing you to adjust spice levels to your liking. Whether served with rice, naan, or even over mashed potatoes, Creamy Butter Chicken is a crowd-pleaser that’s just as suited for a casual dinner as it is for entertaining guests.

---

Why You’ll Love This Creamy Butter Chicken

• It’s a restaurant-quality meal you can make at home with ease.
• The sauce is deeply flavorful and luxuriously creamy.
• A perfect blend of spices that’s both comforting and bold.
• Great for meal prep — flavors get even better the next day.
• Versatile and pairs well with many sides: rice, naan, or veggies.

---

Preparation Phase & Tools to Use

To make Creamy Butter Chicken, you’ll need a few essential tools:

• Large Skillet or Dutch Oven: For searing and simmering the chicken evenly.
• Mixing Bowls: To marinate the chicken with spices and yogurt.
• Whisk: Essential for creating a smooth sauce without lumps.
• Tongs or Spatula: For flipping the chicken without tearing it.
• Measuring Spoons/Cups: For accuracy with spices and cream quantities.

Each of these tools plays a key role in ensuring the chicken is cooked properly and the sauce reaches that signature creamy consistency.

---

Preparation Tips

Begin by marinating the chicken for at least 30 minutes — overnight is even better for deeper flavor. Use plain yogurt in the marinade to help tenderize the meat while infusing it with spices. When cooking, sear the chicken first to lock in moisture and create a caramelized outer layer. Once the sauce is added, simmer gently to avoid breaking the cream. Stir occasionally and don’t rush the process; low and slow brings out the best in this dish. Lastly, taste and adjust salt or spice before serving to suit your preference.

---

Ingredients for this Creamy Butter Chicken

For the Chicken Marinade:

• 6 bone-in, skinless chicken thighs (or boneless if preferred)
• 1/2 cup plain full-fat yogurt
• 1 tablespoon lemon juice
• 1 tablespoon ginger-garlic paste (or freshly minced)
• 1 teaspoon chili powder (adjust to taste)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1 teaspoon salt

For the Sauce:

• 2 tablespoons unsalted butter
• 1 tablespoon oil (vegetable or ghee)
• 1 medium onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon garam masala
• 1 teaspoon smoked paprika (or Kashmiri chili powder for authentic flavor)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon sugar (optional, balances acidity)
• 1 cup tomato puree or crushed tomatoes
• 1/2 cup heavy cream (or use coconut cream for dairy-free)
• Salt to taste
• Fresh cilantro, chopped (for garnish)

---

Step 1: Marinate the Chicken

In a large bowl, combine yogurt, lemon juice, ginger-garlic paste, and all the marinade spices. Mix well. Add chicken and coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably overnight for deeper flavor penetration.

---

Step 2: Sear the Chicken

Heat 1 tablespoon of oil in a large skillet or Dutch oven over medium-high heat. Remove chicken from marinade (shake off excess) and sear on each side until browned (about 4–5 minutes per side). The chicken does not need to be fully cooked at this point. Remove and set aside.

---

Step 3: Build the Base Sauce

In the same pan, reduce heat to medium. Add butter and let it melt. Sauté chopped onion until soft and golden brown (about 5–7 minutes). Add ginger-garlic paste and cook until fragrant, about 1 minute.

---

Step 4: Add Spices and Tomatoes

Stir in garam masala, paprika, cinnamon, and optional sugar. Let the spices bloom for 30 seconds, then pour in the tomato puree. Stir and simmer for 10 minutes, allowing the sauce to deepen in color and flavor.

---

Step 5: Add Cream and Simmer

Slowly stir in the heavy cream. Lower the heat and let the sauce come together, cooking for another 5 minutes. Return the seared chicken to the pan. Cover and simmer for 15–20 minutes, or until chicken is fully cooked and tender.

---

Step 6: Finish and Garnish

Once the chicken is done, taste and adjust salt as needed. Garnish with freshly chopped cilantro before serving. Serve hot with basmati rice, naan, or your favorite side.

---

Notes

Creamy Butter Chicken develops more flavor the longer it sits, making it an excellent option for next-day leftovers. If you’re planning for a dinner party, you can even prepare it a day ahead and reheat gently before serving. You can substitute boneless chicken thighs or breasts, but bone-in chicken tends to deliver a juicier, more flavorful result. For a lighter version, use half-and-half instead of cream, though the sauce will be slightly less rich.

---

Watch Out for These Mistakes While Cooking

• Skipping the marinade time: Rushing the marination phase can result in bland chicken. At least 30 minutes is essential.
• Cooking on too high heat after adding cream: High heat can cause the cream to split, ruining the texture of the sauce.
• Using raw onions in a hurry: Undercooked onions can leave a harsh bite; ensure they are deeply sautéed.
• Overcrowding the pan: Sear chicken in batches if necessary, so each piece browns properly.
• Using cold chicken from the fridge: Let the chicken come to room temp for even cooking.

---

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavor intensifies over time, making it even better the next day. To reheat, warm on the stovetop over low heat, stirring occasionally, or microwave in short intervals. If the sauce thickens too much, add a splash of water or cream to loosen it. This dish also freezes well—just thaw overnight in the fridge and reheat gently.

---

Estimated Nutrition (per serving, based on 6 servings)

• Calories: 390 kcal
• Protein: 27g
• Carbohydrates: 8g
• Fat: 27g
• Saturated Fat: 13g
• Cholesterol: 135mg
• Sodium: 620mg
• Sugar: 4g
• Fiber: 2g

---

Frequently Asked Questions

What’s the best cut of chicken to use?

Bone-in, skinless thighs offer the most flavor and stay tender. Boneless thighs or breasts work too but might cook faster.

Can I make this dairy-free?

Yes! Use coconut yogurt for marinating and coconut cream in the sauce.

Is Butter Chicken spicy?

It’s mildly spiced. You can reduce the chili powder or use paprika for a milder version.

Can I make this ahead of time?

Absolutely. In fact, the flavor deepens overnight, making it ideal for meal prep.

How can I thicken the sauce if it’s too runny?

Simmer uncovered for a few extra minutes or stir in a teaspoon of cashew paste.

Can I use canned tomatoes instead of puree?

Yes, crushed tomatoes or canned tomato sauce work well. Blend for smoothness.

What should I serve with Butter Chicken?

Basmati rice, naan, roti, or even cauliflower rice are all great options.

Can I freeze Creamy Butter Chicken?

Yes, it freezes well. Store in freezer-safe containers and thaw in the fridge before reheating.

---

Conclusion

Creamy Butter Chicken brings together spice, richness, and comfort in a single dish. Whether you’re making it for a cozy family dinner or impressing guests, this recipe never fails. With its aromatic sauce and tender chicken, it’s a timeless favorite you’ll find yourself making again and again. Serve it with fluffy rice or warm naan and enjoy a deeply satisfying meal packed with flavor.

---

Print

Save this recipe on: