There’s something irresistibly comforting about a rich, velvety curry that melts in your mouth. This Creamy Butter Chicken Recipe is exactly that—a luscious, flavorful dish that feels like a warm hug on a plate. You’re in for a real treat that’s surprisingly approachable for any home cook!
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Why You'll Love This Recipe
I’ve made many butter chicken recipes over the years, but this one truly stands out. It’s all about layering flavors and ending up with that perfect creamy sauce that clings to tender chicken pieces—guaranteed to make your dinner table a little happier.
- Richly flavored: The marinade and spice mix make the chicken burst with deep, aromatic flavor.
- Ultra creamy sauce: Blending cashews into the sauce gives it a luxurious silky texture you’ll crave again and again.
- Easy to customize: Whether you want it milder or with a little extra heat, you can tailor it to your taste easily.
- Great for leftovers: This recipe reheats beautifully, making it perfect for meal prep or busy weeknights.
Ingredients & Why They Work
Each ingredient plays a key role in building the bold, creamy profile of this dish. Choosing fresh spices and good-quality yogurt really elevates the final flavor, so I always recommend bringing your best to the table.
- Chicken thighs: They stay juicy and tender while absorbing those beautiful spices.
- Full-fat Greek yogurt: Acts as the perfect tangy base for marinating the chicken, softening it and adding depth.
- Lemon juice: Brightens the marinade and balances all the richness.
- Fresh ginger & garlic: Essential aromatics that pack a punch and add warmth.
- Kashmiri red chili powder: Gives vibrant color and mild heat—less burn, more flavor.
- Garam masala, turmeric, coriander, cumin: Classic Indian spices harmonizing perfectly in the sauce.
- Onion: Softens into a natural sweetness that enhances the curry base.
- Cashews: Blended smooth, they add creaminess without overpowering the spice.
- Coconut sugar: A subtle sweetness that rounds off acidity and heat beautifully.
- Crushed tomatoes: Provide a bright fruity base that keeps the sauce balanced.
- Butter and heavy cream: The heart of the creamy sauce, giving it richness and velvety texture.
- Basmati rice: The perfect fragrant bed to soak up all that saucy goodness.
- Fresh cilantro: Adds a fresh herbaceous lift at the end.
Make It Your Way
One of the best parts about this Creamy Butter Chicken Recipe is how adaptable it is. I often tweak the spice levels or try coconut cream instead of heavy cream for a dairy-free twist—feel free to experiment and find your favorite version.
- Heat it up: Add a pinch of cayenne or a fresh green chili if you like your curry spicy. I love the little kick it gives without losing creaminess.
- Dairy-free option: Use coconut yogurt and coconut cream to make this vegan-friendly. I’ve tried it and the sauce still turns out wonderfully creamy.
- Extra veggies: Toss in some peas or spinach at the end to sneak in some greens.
- Different proteins: This sauce works beautifully with paneer or tofu too for a vegetarian version.
Step-by-Step: How I Make Creamy Butter Chicken Recipe
Step 1: Marinate the Chicken with Love
Start by cutting your chicken thighs into bite-sized pieces, then toss them in a bowl with full-fat Greek yogurt, lemon juice, minced ginger and garlic, Kashmiri chili powder, garam masala, turmeric, and salt. Give everything a good stir and cover it up to marinate for at least an hour. Trust me, this step is where the magic begins—the chicken soaks up all those spices beautifully, making it juicy and packed with flavor. I sometimes marinate overnight for even deeper taste when I have the time.
Step 2: Cook the Chicken Until Just Right
Heat a couple of tablespoons of oil over medium-high heat and add the marinated chicken. Cook for 5 to 6 minutes until the chicken is no longer pink but not overdone. You want that tender juiciness intact. Then transfer it to a bowl and set aside while you whip up the sauce.
Step 3: Build Your Flavorful Sauce
Sauté diced onions in the same pan until they turn soft and translucent—this foundational step creates natural sweetness that balances the spices. Next, add fresh minced ginger and garlic, more Kashmiri chili, garam masala, coriander, and cumin. Stir for a minute until fragrant, then toss in raw cashews, crushed tomatoes, coconut sugar, and water. Let everything simmer gently for about 5 minutes so all those flavors mingle.
Step 4: Blend for Ultimate Creaminess
This is my favorite trick. Pour the sauce into a blender and pulse it until completely smooth and luxuriously creamy. It’s that cashew blend that elevates this sauce from good to absolutely crave-worthy. If you want an ultra-smooth finish, wipe your pan clean and pour the creamy sauce back in.
Step 5: Bring It All Together
Stir in the butter and heavy cream to your sauce in the pan, then add the cooked chicken back in. Let everything heat through on medium for 3 to 5 minutes while you gently stir. At this stage, the chicken soaks up all those luscious flavors and that silky sauce clings to every bite.
Step 6: Serve and Enjoy
Plate your creamy butter chicken over fragrant basmati rice and sprinkle with freshly chopped cilantro. Every forkful is pure delight—creamy, mildly spiced, and just the right amount of decadence.
Top Tip
I’ve found that marinating the chicken at least an hour ahead really transforms this dish, so don’t skip it! Also, blending the sauce is a game changer—you get a silky consistency that’s hard to achieve by hand. These little extras make your homemade butter chicken feel restaurant-level.
- Quality Yogurt Matters: Using full-fat Greek yogurt keeps the marinade creamy and helps tenderize the chicken without breaking down the meat.
- Don’t Overcook Chicken: Cook chicken just until opaque before removing it; it will finish cooking in the sauce and stay juicy.
- Blending the Sauce: Pureeing the sauce with cashews creates that rich, velvety texture that defines this recipe.
- Adjust Spice Carefully: Start with Kashmiri chili powder for mild heat and add more if desired after tasting—you can always crank it up later!
How to Serve Creamy Butter Chicken Recipe
Garnishes
I always top mine with freshly chopped cilantro because it adds a fresh herbal brightness that cuts through the richness. Occasionally, I’ll add a drizzle of cream or a squeeze of lemon on top for extra zing.
Side Dishes
This Creamy Butter Chicken Recipe pairs beautifully with fluffy basmati rice to soak up every drop of sauce. I also love serving it alongside warm naan bread or lightly sautéed greens for some texture contrast.
Creative Ways to Present
For a dinner party, I like serving butter chicken in small individual bowls with a side of vibrant cucumber raita and colorful pickled onions. It makes the meal feel festive and looks gorgeous on the table.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making it even tastier the next day. Just be sure to cool it completely before refrigerating to keep it fresh.
Freezing
This butter chicken freezes well, which is a lifesaver on busy weeks. I portion it into freezer-safe containers and it keeps for up to three months. When you’re ready to eat, thaw it overnight in the fridge before reheating.
Reheating
I reheat gently on the stove over low heat with a splash of water or cream to loosen the sauce if needed. Avoid high heat, which can dry out the chicken and cause the sauce to split. A little patience keeps it creamy and delicious.
Frequently Asked Questions:
The creaminess comes from blending cashews with the tomato sauce and finishing with butter and heavy cream, creating a smooth, velvety texture that defines this recipe.
Yes, you can use chicken breast, but thighs are preferred because they stay juicier and more tender during cooking. If you use breast, be careful not to overcook so it doesn’t dry out.
Marinating for at least one hour helps infuse the flavors into the chicken, but if you have more time, marinating overnight will soften the chicken and deepen the flavor even more.
Absolutely! Substitute the yogurt with plant-based yogurt and replace the heavy cream with coconut cream. The cashews already provide richness, so the dairy-free version is just as creamy and delicious.
Final Thoughts
This Creamy Butter Chicken Recipe is one of my absolute favorites to make and share. It strikes that perfect balance between rich and comforting without being intimidating to cook. Whether you’re feeding family, impressing guests, or just treating yourself to a delicious dinner, this recipe will not disappoint. Give it a shot—you might just find your new go-to curry!
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Creamy Butter Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Description
A rich and creamy butter chicken recipe featuring marinated chicken thighs simmered in a velvety spiced tomato and cashew sauce, perfect served over basmati rice and garnished with fresh cilantro.
Ingredients
Chicken Marinade
- 1 ½ pounds boneless skinless chicken thighs
- ½ cup full-fat Greek yogurt
- 1 tablespoon fresh lemon juice
- 2 teaspoons minced ginger
- 3 garlic cloves (minced)
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon salt
Sauce
- 2 tablespoons extra-virgin olive oil or avocado oil
- 1 medium yellow onion (diced)
- 2 teaspoons minced ginger
- 3 garlic cloves (minced)
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon garam masala
- ½ teaspoon ground coriander
- ½ teaspoon cumin
- ¼ cup raw cashews
- 1 tablespoon coconut sugar (or other sweetener)
- 1 (15-ounce) can crushed tomatoes
- 1 cup water
- 2 tablespoons unsalted butter (or ghee)
- ½ cup heavy cream (or coconut cream)
To Serve
- Basmati rice
- Freshly chopped cilantro
Instructions
- Dice the chicken: Cut the chicken into 1-inch pieces and place it in a bowl.
- Marinate the chicken: Add the yogurt, lemon juice, ginger, garlic, red chili powder, garam masala, turmeric, and salt to the bowl. Stir well, then cover and refrigerate for 1 hour or up to overnight to let flavors develop.
- Cook the chicken: Heat oil over medium-high heat in a large sauté pan. Add the marinated chicken pieces and cook for 5 to 6 minutes until the chicken turns opaque. Transfer the cooked chicken to a separate bowl and set aside.
- Make the sauce: In the same pan, add diced onions and sauté for 3 to 4 minutes until softened and translucent.
- Add the spices: Stir in minced ginger, garlic, red chili powder, garam masala, coriander, and cumin. Cook for 1 more minute until fragrant. Then add raw cashews, crushed tomatoes, coconut sugar, and water. Stir well, reduce heat to low, and simmer for 5 minutes to meld the flavors.
- Blend the sauce: Transfer the sauce mixture to a high-powered blender and blend for about 1 minute until smooth and creamy.
- Combine it all together: Wipe the pan clean with a paper towel to remove any lumps if needed. Pour the blended butter sauce back into the pan, then stir in butter and heavy cream until fully combined and creamy.
- Add the chicken back: Return the cooked chicken pieces to the pan over medium heat. Stir with the sauce and warm through for 3 to 5 minutes.
- To serve: Enjoy the butter chicken on its own or serve it over cooked basmati rice topped with freshly chopped cilantro.
Notes
- This butter chicken is incredibly flavorful thanks to marinating the chicken overnight if possible.
- You can substitute ghee for butter and coconut cream for heavy cream for a dairy-free variation.
- Use Kashmiri red chili powder for color and mild heat; adjust according to your spice preference.
- For extra richness, gently toast the cashews before adding them to the sauce.
- Leftovers keep well in the fridge for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 serving
- Calories: 345 kcal
- Sugar: 4 g
- Sodium: 522 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 141 mg
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