If you have been craving something indulgently flavorful and delightfully smooth, this Creamy Indian Butter Chicken Recipe is exactly what you need to brighten up your dinner table. Imagine tender chicken pieces bathed in a luscious sauce that combines aromatic spices, tangy tomato, and rich cream, creating a harmony of tastes that feels like a warm hug. This dish isn’t just a meal; it’s a celebration of classic Indian flavors made approachable at home. Whether you’re cooking for family or impressing friends, this recipe brings restaurant-quality butter chicken right to your kitchen with ease and love.
Ingredients You’ll Need
The magic in this Creamy Indian Butter Chicken Recipe comes from a beautiful balance of simple, well-chosen ingredients. Each one plays a crucial part in building layers of flavor, color, and texture—whether it’s the spices bringing warmth or the cream giving that smooth finish.
- 1 1/2 pounds boneless, skinless chicken thighs or breasts (cut into bite-sized pieces): Thighs offer juiciness, but breasts work well too for leaner meat.
- 1/2 cup plain Greek yogurt: This acts as a tenderizing marinade base and adds subtle tanginess.
- 1 tablespoon lemon juice: Provides brightness that cuts through the richness of the dish.
- 1 tablespoon garam masala: A fragrant spice blend that is central to authentic Indian flavor.
- 1 teaspoon turmeric: Gives a lovely golden hue and earthy undertones.
- 1 teaspoon ground cumin: Adds smoky, warm depth to the sauce.
- 1 teaspoon chili powder: For just the right gentle heat that awakens the palate.
- 1 teaspoon salt: Essential to balance and enhance all flavors.
- 2 tablespoons butter (divided): Used for richness and that signature buttery finish.
- 1 tablespoon oil: Helps sear the chicken beautifully without burning the spices.
- 1 medium onion (finely chopped): Brings natural sweetness and body to the sauce.
- 3 cloves garlic (minced): Offers pungent warmth and aromatic punch.
- 1 tablespoon fresh grated ginger: Gives a zesty, bright spice note that lifts the dish.
- 1 (15 oz) can tomato sauce or purée: The rich tomato base that balances creaminess with acidity.
- 1 teaspoon sugar: Softens the tomato’s acidity and rounds out the flavors.
- 1/2 cup heavy cream: Adds the luscious creaminess that makes this butter chicken truly decadent.
- 1/4 cup water (as needed to adjust consistency): Perfect for thinning the sauce to your desired silkiness.
- Chopped fresh cilantro for garnish: A fresh herbal finish that brightens each bite.
How to Make Creamy Indian Butter Chicken Recipe
Step 1: Marinate the Chicken
Start by mixing the chicken pieces with plain Greek yogurt, lemon juice, garam masala, turmeric, cumin, chili powder, and salt in a large bowl. This marinade not only infuses the chicken with those iconic Indian spices but also tenderizes it beautifully, setting the stage for an unforgettable creamy sauce. Cover the bowl and let it chill for at least one hour, or even overnight if you want to let the flavors deepen.
Step 2: Sear the Chicken
Heat 1 tablespoon of butter along with 1 tablespoon of oil in a skillet or Dutch oven over medium-high heat. Toss in the marinated chicken and sear it until each piece develops a lovely browned crust. Don’t worry about cooking through at this point; this step is all about capturing flavor and texture. Once done, remove the chicken and set it aside.
Step 3: Build the Sauce
In the same pan, melt the remaining tablespoon of butter and add the finely chopped onions. Sauté these until they become soft and golden, which takes about 5 to 6 minutes and builds a sweet, caramelized base. Next, stir in the minced garlic and fresh grated ginger—cook these for just about a minute, releasing their heavenly aromas. Pour in the tomato sauce along with a teaspoon of sugar, then let the mixture simmer gently for around 10 minutes, allowing it to thicken slightly and the flavors to meld perfectly.
Step 4: Simmer the Chicken in Sauce
Return the browned chicken to the pan, mixing it thoroughly into the sauce. Reduce the heat to low, cover the pan, and allow it to simmer for 10 to 15 minutes. This slow cooking not only ensures the chicken is tender and cooked through but also lets it soak up those rich, creamy flavors.
Step 5: Finish With Cream
Finally, stir in the heavy cream and cook for another 2 to 3 minutes until the sauce is perfectly creamy and heated through. Adjust the salt to taste and add a splash of water if the sauce needs thinning for that perfect silky texture.
How to Serve Creamy Indian Butter Chicken Recipe
Garnishes
To complete the dish, sprinkle a handful of freshly chopped cilantro on top right before serving. This vibrant green garnish adds an inviting pop of color and a fresh herbal note that contrasts beautifully with the rich sauce.
Side Dishes
This Creamy Indian Butter Chicken Recipe pairs wonderfully with fluffy basmati rice, which soaks up the luscious sauce perfectly. Alternatively, warm naan bread is also ideal for scooping and savoring every bite. For a well-rounded meal, consider adding a side of lightly spiced roasted vegetables or a crisp cucumber salad to balance the richness.
Creative Ways to Present
If you want to make this dish extra special for guests or a festive occasion, serve the butter chicken in a rustic bowl with a dollop of cream swirled on top and a sprinkle of cilantro. You can also offer multiple naan varieties, such as garlic or butter naan, to make the experience feel even more indulgent and vibrant.
Make Ahead and Storage
Storing Leftovers
This butter chicken tastes even better the next day as the flavors continue to marry. Store any leftovers in an airtight container in the refrigerator for up to 3 days, and you’ll have a ready-to-eat, satisfying meal any time.
Freezing
You can freeze portions of this Creamy Indian Butter Chicken Recipe for up to 2 months. Make sure it’s fully cooled before placing it in freezer-safe containers. When freezing, keep the rice separate for the best texture experience upon reheating.
Reheating
Reheat gently over low heat on the stovetop or in the microwave to avoid curdling the cream. Add a splash of water or cream as needed to loosen the sauce and restore that silky, creamy consistency. Stir occasionally to ensure even heating without drying out the chicken.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While chicken thighs are naturally juicier and ideal for this recipe, chicken breasts will also work well if you prefer leaner meat. Just be careful not to overcook them, as they can dry out faster.
Is it possible to make this recipe dairy-free?
Yes, you can substitute the heavy cream with coconut cream and use a dairy-free yogurt for marinating. The coconut adds a subtle sweetness that complements the spices beautifully while keeping it creamy.
How spicy is this butter chicken?
This recipe has a mild to moderate heat level thanks to the chili powder. If you prefer more spice, you can easily increase the chili powder or add a pinch of cayenne pepper. For a milder version, simply reduce the chili powder.
Can I prepare the marinade in advance?
Definitely. Marinating the chicken for several hours or overnight in the fridge will deepen the flavor and make the chicken even more tender. It’s a great way to prep ahead and have dinner ready quickly when you cook.
What’s the best way to serve leftover butter chicken?
Leftover butter chicken is fantastic reheated with some fresh naan or over freshly steamed basmati rice. It can also be turned into a flavorful sandwich filling or served inside warm wraps for a fun twist.
Final Thoughts
This Creamy Indian Butter Chicken Recipe is one of those dishes that never fails to bring comfort and joy to the table. Its rich, velvety sauce and tender, spiced chicken make every bite a true delight. I encourage you to try making it at home—you’ll find it’s easier than you think and incredibly rewarding. Whether for a special occasion or a weeknight treat, this recipe will quickly become a beloved favorite in your kitchen too.
Print
Creamy Indian Butter Chicken Recipe
- Prep Time: 15 minutes (plus 1 hour to overnight marinating)
- Cook Time: 30 minutes
- Total Time: 45 minutes (active cooking time)
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten Free
Description
This Creamy Indian Butter Chicken recipe features tender pieces of chicken marinated in a blend of spices and yogurt, then cooked in a rich, buttery tomato sauce finished with heavy cream. It’s a comforting, classic Indian main course that pairs perfectly with basmati rice or naan bread.
Ingredients
Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
Sauce & Cooking
- 2 tablespoons butter, divided
- 1 tablespoon oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 1 (15 oz) can tomato sauce or purée
- 1 teaspoon sugar
- 1/2 cup heavy cream
- 1/4 cup water, as needed to adjust consistency
- Chopped fresh cilantro for garnish
Instructions
- Marinate the Chicken: In a bowl, combine the chicken pieces with Greek yogurt, lemon juice, garam masala, turmeric, cumin, chili powder, and salt. Mix thoroughly to coat all pieces. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
- Sear the Chicken: Heat 1 tablespoon butter and 1 tablespoon oil in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken pieces and sear until browned on all sides, but not fully cooked through. Remove the chicken and set aside.
- Sauté Onions, Garlic, and Ginger: In the same pan, add the remaining 1 tablespoon butter. Add finely chopped onions and cook for 5–6 minutes until they become soft and golden. Stir in minced garlic and grated ginger, cooking for about 1 minute until fragrant.
- Simmer the Tomato Sauce: Pour in the tomato sauce and add sugar. Stir well and let it simmer for 10 minutes to slightly thicken the sauce.
- Cook the Chicken in Sauce: Return the seared chicken to the pan and stir to coat with the sauce. Cover and simmer for 10–15 minutes until chicken is cooked through and tender.
- Add Cream and Finish: Stir in the heavy cream and cook for an additional 2–3 minutes until the sauce is creamy and heated through. Adjust salt to taste and add water if you want a thinner consistency.
- Garnish and Serve: Sprinkle chopped fresh cilantro on top and serve hot over basmati rice or with warm naan bread.
Notes
- For extra richness, add a small knob of butter before serving.
- Can be made dairy-free by substituting heavy cream with coconut cream.
- Leftovers taste even better the next day as the flavors deepen.
