Creamy Butter Chicken Recipe

If you’re craving a dish that’s comfort food but with a bit of a luxe twist, you’re going to adore this Creamy Butter Chicken Recipe. It’s rich, velvety, and packed with spices that hit just the right notes without overwhelming your palate. Whether you’re cooking for family, friends, or a special solo dinner, this recipe has become one of my go-to favorites because it’s straightforward and reliably delicious.

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Ingredients You’ll Need

The magic of this Creamy Butter Chicken Recipe is really in the balance of spices, creamy textures, and fresh ingredients. Knowing a bit about what goes into it will help you pick the best versions and set you up for success.

• Plain yoghurt (full fat): This tenderizes the chicken and adds a slight tang—full fat gives the best richness.
• Lemon juice: Brightens up the marinade and helps balance the creaminess.
• Turmeric powder: Adds that subtle earthiness and a beautiful golden color.
• Garam masala: A complex spice mix that brings warmth and a hint of sweetness.
• Chilli powder or cayenne pepper: Adds just a mild kick of heat without overpowering. Use according to your spice tolerance.
• Ground cumin: Adds a toasty, nutty layer of flavor that’s essential in Indian cooking.
• Freshly grated ginger: Gives brightness and a little zing—don’t skip it!
• Garlic cloves: Freshly crushed garlic packs a punch that’s far superior to pre-minced versions.
• Chicken thigh fillets: So much more forgiving than breast meat, thigh stays tender and juicy after cooking.
• Ghee or butter (or vegetable oil): Ghee delivers that authentic buttery richness, but butter works beautifully too.
• Tomato passata (tomato puree): Smooth and slightly sweet, this forms the base of the sauce. You can blend canned tomatoes if needed.
• Heavy (thickened) cream: Adds luxurious creaminess, making the sauce decadently smooth.
• Sugar: Just a touch to round out the acidity of the tomato.
• Salt: Essential to bring out all the flavors and balance the dish.

Variations

I love mixing things up based on what’s in my pantry or if someone needs a gluten-free or lighter option. This Creamy Butter Chicken Recipe is super adaptable, so feel free to make it your own!

• Lighter Cream Option: I often swap half the heavy cream for whole milk or light cream to make it less rich without sacrificing creaminess.
• Protein Swap: Tried replacing chicken thighs with boneless skinless chicken breasts? It works, just be careful not to overcook as breast meat dries out faster.
• Make it Vegan: Use coconut cream instead of dairy cream and swap chicken for cauliflower or chickpeas – you won’t believe how tasty it still is!
• Spice Level: Feel free to adjust the chili up or down; I like it mild because my kids eat it too, but a dash more cayenne adds a lovely kick.

How to Make Creamy Butter Chicken Recipe

Step 1: Marinate the Chicken for Maximum Flavor

Start by combining all the marinade ingredients—except the chicken—either by hand or with a quick pulse in the food processor if you want an ultra-smooth base. I usually skip the blender part because I love those little grated ginger and garlic bits in my sauce. Toss the chicken pieces into the marinade, then cover and refrigerate for at least 3 hours; overnight is even better if you can plan ahead. This step really seals in the flavor and keeps the chicken juicy when cooked.

Step 2: Sear the Chicken Gently but Thoroughly

Heat ghee (or butter/oil) in a large skillet over medium-high heat. Here’s a tip I discovered: don’t shake or wipe off the marinade from the chicken—you want that to stick! Lay the pieces in the pan without crowding them and cook for about 3 minutes until the chicken turns white all over. You won’t get a deep brown crust because of the marinade, but that’s completely normal. The idea is to partially cook the chicken so it doesn’t overcook later.

Step 3: Build the Sauce and Simmer to Creamy Perfection

Once the chicken is mostly cooked, lower the heat to medium-low and stir in the tomato passata, cream, sugar, salt, and any remaining marinade left in the bowl. The sauce will be vibrant and creamy, with the spices melding beautifully. Let everything simmer gently for about 20 minutes, stirring occasionally so nothing sticks. This slow simmer is where the flavors deepen and the sauce thickens into that silky texture you expect from butter chicken.

Step 4: Final Taste and Serve

Before serving, give it a taste and adjust the salt if needed—this little extra seasoning tweak can make all the difference. I like to garnish mine with fresh coriander leaves for a pop of herbal freshness and serve it over fragrant basmati rice. You’ll find that the sauce clings beautifully to the rice, making every bite luscious.

How to Serve Creamy Butter Chicken Recipe

Garnishes

I always add a handful of freshly chopped coriander (cilantro) just before serving. It brightens up the rich sauce and adds that fresh herbal pop that I crave. If you’re not a fan, a sprinkle of toasted cumin seeds or even a little lemon wedge on the side works nicely too.

Side Dishes

Basmati rice is my number one choice for soaking up all that luscious sauce. Sometimes I make a quick no-yeast flatbread for scooping—it’s fun and perfect for soaking up every last bit. Roasted or steamed veggies, like green beans or broccoli, add a nice fresh crunch and color to the plate.

Creative Ways to Present

For a special occasion, I’ve served this butter chicken in mini cast iron skillets right at the table for that rustic, cozy vibe. Another fun idea is layering it over saffron-infused rice garnished with toasted nuts and fresh pomegranate seeds—instantly fancy but so easy to do.

Make Ahead and Storage

Storing Leftovers

I store leftover creamy butter chicken in an airtight container in the fridge for up to 3 days. The flavors actually deepen, making it even better the next day. Just make sure to cool it to room temperature before refrigerating to keep everything fresh.

Freezing

If I want to prep ahead, this butter chicken freezes beautifully. I let it cool completely, then portion it into freezer-safe containers. When you’re ready, thaw overnight in the fridge before reheating. The sauce may thicken, so just stir in a splash of cream or milk when warming up.

Reheating

Reheat gently in a saucepan over low heat to prevent the cream sauce from breaking. Stir frequently and add a bit of water or cream if it’s too thick. Microwave reheating works in a pinch—just cover loosely and stir halfway through.

FAQs

Final Thoughts

Honestly, this Creamy Butter Chicken Recipe has become such a favorite in my kitchen because it’s approachable, reliable, and just melts in your mouth in the best way. I love how it brings everyone to the table, encouraging sharing and seconds. If you’re looking for a delicious, comforting, and impressive dish without a ton of fuss, give this recipe a try — I’m betting you’ll end up making it again and again, just like I do.

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