Creamy Butter Chicken Curry Recipe

I absolutely love this Creamy Butter Chicken Curry Recipe because it hits all the right notes: rich, velvety, and just the right amount of spice to keep things interesting without overwhelming your palate. When I first tried making butter chicken at home, I was amazed how simple ingredients could come together to create such a luxurious dish that feels like a celebration on your dinner plate.

You’ll find that this recipe is perfect for a cozy weeknight dinner or when friends come over—you can have it ready in under an hour, but it tastes like you’ve put in way more effort. The creamy tomato-based sauce hugs tender pieces of chicken thigh, making each bite absolutely crave-worthy. Trust me, once you make this classic dish with my tips, it’ll become a favorite in your rotation too.

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Ingredients You’ll Need

Each ingredient in this Creamy Butter Chicken Curry Recipe plays a role in building layers of flavor, and many are staples you might already have in your spice rack. Fresh ginger and garlic give it a fragrant base, while garam masala brings that authentic Indian spice depth that’s hard to beat.

• Chicken thigh fillets: Juicier and more flavorful than breast, making the curry tender and moist.
• Plain yoghurt: Full-fat works best to tenderize the chicken and add creaminess to the marinade.
• Lemon juice: Adds brightness and balances the richness.
• Turmeric powder: For beautiful color and subtle earthiness.
• Garam masala: A key Indian spice blend that brings warmth and complexity.
• Chilli powder or cayenne pepper: Use pure chilli powder to add a gentle heat if you like a little kick.
• Ground cumin: Adds nuttiness and depth to the spice mix.
• Fresh ginger and garlic: Fresh grated ginger and crushed garlic are essential for authentic flavor.
• Ghee, butter, or oil: Ghee gives a rich buttery flavor, but butter or neutral oils work just as well.
• Tomato passata: Smooth pureed tomatoes deliver the base tang for the sauce.
• Heavy cream: Thickens the sauce and makes it luxuriously creamy. You can also use a lighter cream option if preferred.
• Sugar: Balances the acidity of the tomatoes perfectly.
• Salt: Enhances all the flavors—don’t skip it!
• Fresh coriander: Optional, but a fresh sprinkle brightens the final dish beautifully.

Variations

I love tweaking this Creamy Butter Chicken Curry Recipe depending on the season or mood, and I encourage you to make it your own too. Maybe you want it spicier, lighter, or packed with veggies—each variation brings something special to the table.

• Vegetable Butter Chicken: I’ve added diced bell peppers or peas to sneak in some veg without losing that creamy goodness, and my family never complains.
• Lighter Version: Try swapping half the heavy cream with full-fat milk to cut some calories while keeping the sauce creamy.
• Spicier Twist: Adding a bit more cayenne or some fresh chopped green chillies cranks up the heat for those who like it fiery.
• Dairy-Free Option: Use coconut cream instead of heavy cream and ghee, and you’ll get a delicious, dairy-free alternative with a tropical undertone.

How to Make Creamy Butter Chicken Curry Recipe

Step 1: Marinate the Chicken for Maximum Flavor

The magic starts here! Combine the yoghurt, lemon juice, turmeric, garam masala, chilli powder, cumin, ginger, garlic, and chicken pieces in a bowl. Cover it tightly and pop it in the fridge for at least 3 hours, but overnight is best for that deeply infused flavor and tender texture. I learned that longer marination really makes the chicken melt-in-your-mouth tender, so don’t rush this step.

Step 2: Sear the Chicken Gently

Heat your ghee, butter, or oil over high heat in a large frying pan. Add the chicken pieces right from the marinade — don’t shake off the excess marinade because it clings to the chicken and helps build flavor. Cook them just until the outside is white, about 3 minutes; you’re not looking to brown them here. This delicate sear locks in the juices and prepares the chicken for the saucy finale.

Step 3: Make the Creamy Tomato Sauce

Pour in the tomato passata, followed by the heavy cream, sugar, and salt. Don’t forget to add any remaining marinade left in the bowl—that’s where a lot of the flavor hangs out. Lower the heat to a gentle simmer and let it bubble away for 20 minutes so everything melds together beautifully. Stir occasionally and give it a taste test to adjust salt or sweetness as needed.

Step 4: Garnish and Serve

Sprinkle a handful of fresh coriander leaves on top right before serving for a fresh contrast. Serve this buttery, luscious chicken curry with steaming basmati rice or white rice to soak up all that delicious sauce. When I first tried this with homemade flatbread on the side, my family was hooked instantly—and they still ask for it on special occasions.

How to Serve Creamy Butter Chicken Curry Recipe

Garnishes

I love finishing this dish with a handful of fresh coriander leaves because their bright, herbaceous flavor cuts through the creaminess beautifully. Sometimes I’ll add a sprinkle of crushed fenugreek leaves if I have them on hand for a subtle, authentic aroma that makes the dish pop.

Side Dishes

My go-to side is fluffy basmati rice—its long grains are perfect for soaking up the rich sauce. Occasionally, I’ll whip up some quick no-yeast flatbreads or microwave papadums for a crispy, textural contrast that everyone loves.

Creative Ways to Present

For special occasions, I like to serve this butter chicken in small copper bowls with a garnish of toasted almond slivers and a drizzle of cream on top. It makes the dish look way fancier and invites your guests to dig in with excitement. Pairing it alongside a colorful salad or pickled vegetables brings a festive pop of color to your table.

Make Ahead and Storage

Storing Leftovers

After your meal, transfer any leftover butter chicken curry to an airtight container and refrigerate—it usually keeps well for up to 3 days. I always find it tastes even better the next day as the flavors have had more time to meld.

Freezing

I sometimes freeze portions in freezer-safe containers for up to 2 months. Just make sure the chicken is fully cooked before freezing, and I recommend freezing the curry without rice to maintain the best texture.

Reheating

To reheat, thaw overnight in the fridge, then gently warm the curry over medium-low heat on the stovetop, stirring occasionally. Adding a splash of water or cream can help bring back its lovely sauce consistency if it has thickened too much.

FAQs

Final Thoughts

This Creamy Butter Chicken Curry Recipe is one of those dishes that brings warmth to any table — it’s comforting, decadent, and surprisingly approachable to make at home. I love sharing it because it reminds me of family gatherings and the joy that comes with a meal everyone looks forward to. Give it a try, and soon you’ll find yourself reaching for this recipe as a go-to whenever you want something truly special yet easy to prepare. Happy cooking!

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