Creamy Indian Butter Chicken Recipe
If you’re on a quest for the ultimate comfort food that delivers bold flavor, incredible creaminess, and the cozy magic of Indian spices, Creamy Indian Butter Chicken deserves a spot on your table. Picture juicy pieces of spiced chicken bathed in a lush tomato-butter sauce, finished with a swirl of heavy cream that just takes things over the top. It’s the kind of meal that’s simple enough for a weeknight, yet special enough to wow guests — trust me, this is a dish everyone will be asking for again and again.
Ingredients You’ll Need
The ingredients for Creamy Indian Butter Chicken are beautifully straightforward, yet each one plays an important part in creating the rich, full flavor and eye-catching color of the dish. You don’t need anything fussy here — just a handful of essentials that truly shine when cooked together!
- Chicken thighs: Tender and juicy, chicken thighs hold up well to the marinade and soak up all those incredible flavors.
- Plain yogurt: Used in the marinade, yogurt helps tenderize the chicken and packs it with tangy goodness.
- Lemon juice: Brightens and balances the rich flavors while helping tenderize the meat.
- Garam masala: This essential Indian spice blend brings the warming, earthy notes that define butter chicken.
- Ground cumin: Adds depth and a toasty aroma to both the marinade and the sauce.
- Ground turmeric: Infuses both color and a gentle earthy flavor to the entire dish.
- Chili powder: Provides mild heat and a beautiful reddish hue.
- Salt: Just enough to enhance all the flavors without overpowering them.
- Unsalted butter: The heart of “butter chicken,” it lends the sauce its signature silkiness and flavor.
- Olive oil: Helps cook the onions evenly while keeping them from burning with the butter.
- Onion: A finely chopped onion melts into the sauce and brings natural sweetness.
- Garlic: Adds that unmistakable kick of flavor — don’t skimp here!
- Fresh ginger: Grated ginger brightens the dish and pairs beautifully with garlic.
- Canned tomato sauce or pureed tomatoes: Creates the foundational tang and color of the creamy sauce.
- Heavy cream: The key to an extra-luxurious, silky finish (though half-and-half or coconut milk work, too).
- Cayenne pepper (optional): For those who want a little more heat; totally adjustable to your taste.
- Fresh cilantro: A sprinkle at the end for color and freshness that ties everything together.
How to Make Creamy Indian Butter Chicken
Step 1: Marinate the Chicken
Begin by whisking together your yogurt, lemon juice, half the garam masala, cumin, turmeric, chili powder, and salt in a big bowl. Toss in your bite-sized chicken pieces, coating them thoroughly. The longer you marinate — overnight is best — the more flavor you’ll lock into every bite, but even an hour will do in a pinch. This step is the secret to that restaurant-style tenderness and juiciness in Creamy Indian Butter Chicken.
Step 2: Sauté the Aromatics
When you’re ready to cook, melt the butter along with the olive oil over medium heat in a large skillet or Dutch oven. Toss in the chopped onions and sauté until soft and golden, which usually takes about five minutes. Next, stir in your minced garlic and freshly grated ginger — breathe in that unmistakable aroma! Let everything cook for another minute so your kitchen smells incredible.
Step 3: Build the Flavorful Sauce
Add the tomato sauce or pureed tomatoes along with the remaining garam masala. Lower the heat a bit and let the mixture simmer for 10 minutes. This gives the flavors time to mingle and deepen, which is essential for the signature taste of Creamy Indian Butter Chicken.
Step 4: Stir In the Cream
Time to make things decadent! Pour in the heavy cream and a pinch of cayenne if you’re looking for a gentle extra kick. Stir well to blend, and admire the transformation from a bright tomato sauce to a gorgeous, velvety orange.
Step 5: Simmer the Chicken
Shake off any extra marinade from the chicken pieces and gently nestle them into the simmering sauce. Let everything cook together over medium-low heat for around 20 minutes, stirring from time to time. You’ll know it’s ready when the chicken is fully cooked and the sauce is rich, thick, and deeply fragrant — the true hallmark of Creamy Indian Butter Chicken!
How to Serve Creamy Indian Butter Chicken
Garnishes
Add a final flourish of chopped fresh cilantro for that burst of herby flavor and a pop of green against the golden sauce. For something extra, a drizzle of cream and a dusting of garam masala look stunning just before serving.
Side Dishes
Creamy Indian Butter Chicken is made for scooping and savoring, so serve it hot with warm naan, fluffy basmati rice, or jeera (cumin) rice. Any of these sides will soak up the luscious sauce perfectly. If you’re feeling festive, throw in a side of crunchy cucumber raita and a simple salad for freshness.
Creative Ways to Present
For a party or family dinner, present the chicken in a colorful, wide bowl topped with garnishes and surrounded by a basket of naan. If you’re prepping ahead, try serving mini portions in small bowls with toothpick skewers at a buffet. Creamy Indian Butter Chicken also makes an amazing filling for wraps or stuffed parathas for a fun twist!
Make Ahead and Storage
Storing Leftovers
Let the dish cool to room temperature, then transfer to an airtight container. Stored in the fridge, Creamy Indian Butter Chicken keeps beautifully for up to 3 days — and some people swear it tastes even better the next day as the flavors mellow and meld.
Freezing
Creamy Indian Butter Chicken is surprisingly freezer-friendly. Pack it in portioned containers, leaving a little space at the top for expansion. Freeze for up to 3 months. Just be aware that the cream may separate slightly when thawed, but a gentle stir will bring it back together.
Reheating
Warm leftovers gently on the stove over low heat, stirring regularly until heated through. If the sauce seems too thick, add a splash of water or cream. The microwave works, too — just use low power and stir every minute to avoid hotspots.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While thighs stay juicier, you can substitute boneless chicken breast if you prefer a leaner option. Just be careful not to overcook it, as breast meat dries out more easily.
Is there a dairy-free alternative for the cream?
Yes, you can use canned coconut milk in place of the cream for a dairy-free and slightly tropical twist. Just note the flavor will change a bit, but it’s delicious in its own right!
How spicy is this Creamy Indian Butter Chicken?
The base recipe is mild, but the heat is totally up to you! Add cayenne pepper or swap in a spicy chili powder for more heat, or use less for a family-friendly dish.
Can I make Creamy Indian Butter Chicken ahead?
Definitely! In fact, the flavors develop and intensify as it sits, so making it a day ahead and simply reheating can make the dish even better. Store it covered in the fridge, and follow the gentle reheating tips above.
What’s the best way to marinate the chicken?
Mix the marinade ingredients in a glass or ceramic bowl for best results, and cover tightly with plastic wrap. Let the chicken marinate in the fridge for at least an hour, but overnight is ideal for the deepest flavor infusion.
Final Thoughts
Make Creamy Indian Butter Chicken just once, and you’ll see why it’s so loved — the velvety sauce, bold spices, and tender chicken are pure joy on a plate. Whether you’re feeding your family or looking to impress friends, I can’t recommend this recipe enough. Give it a try, share it, and watch it become your new go-to comfort meal!
Print
Creamy Indian Butter Chicken Recipe
- Total Time: 50 minutes plus marinating
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich and flavorful taste of Creamy Indian Butter Chicken, a classic dish that blends tender marinated chicken with a luxurious tomato cream sauce. This recipe is a must-try for those craving authentic Indian flavors with a creamy twist.
Ingredients
Marinated Chicken:
- 1 ½ pounds boneless skinless chicken thighs (cut into bite-sized pieces)
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- 1 teaspoon salt
Butter Chicken Sauce:
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large onion (finely chopped)
- 4 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 can (15 ounces) tomato sauce or pureed tomatoes
- 1 cup heavy cream
- ½ teaspoon cayenne pepper (optional)
- 2 tablespoons fresh cilantro (chopped)
Instructions
- Marinate the Chicken: Combine yogurt, lemon juice, 1 tablespoon garam masala, cumin, turmeric, chili powder, and salt. Add chicken, coat well, cover, and refrigerate for at least 1 hour.
- Prepare the Sauce: In a skillet, melt butter with olive oil. Sauté onion until golden, then add garlic and ginger. Stir in tomato sauce, garam masala, and simmer. Add cream and cayenne.
- Cook the Chicken: Add marinated chicken to the sauce and cook over medium-low heat for 20 minutes until tender.
- Serve: Garnish with cilantro and enjoy with rice or naan.
Notes
- For a lighter version, use half-and-half or coconut milk instead of heavy cream.
- This dish tastes even better the next day as flavors meld.
- Adjust cayenne pepper to suit your spice preference.
- Prep Time: 15 minutes plus marinating
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 430
- Sugar: 6 g
- Sodium: 730 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 145 mg
