If you’re anything like me, there’s nothing quite as comforting as a rich, velvety curry that feels like a warm hug on a plate — and that’s exactly why this Creamy Butter Chicken Recipe has become a staple in my kitchen. It’s incredibly luscious without being too heavy, with a subtle blend of spices that give it that authentic Indian-inspired flavor without overwhelming your taste buds. You’ll love how the chicken stays perfectly tender, swimming in that buttery sauce that’s bursting with tomato and cream goodness.
This recipe is a fantastic weeknight winner because it comes together relatively quickly, but feels special enough for a weekend dinner party too. When I first tried making butter chicken at home, I struggled to get the sauce just right — either too tangy or lacking creaminess — but this version nails the balance every time. Plus, with easy-to-find ingredients and some helpful tips I’ve picked up along the way, you’ll find this Creamy Butter Chicken Recipe one you turn to again and again.
Why You’ll Love This Recipe
- Authentic yet approachable: The spice blend feels genuine but isn’t intimidating for home cooks.
- Creamy texture: The sauce is perfectly smooth and velvety, thanks to the heavy cream and butter balance.
- Reliable tenderness: The chicken pieces stay juicy and don’t dry out, even if you’re new to cooking curry.
- Simple ingredients: Most pantry staples here, plus easy swaps if needed.
Ingredients You’ll Need
Each ingredient in this Creamy Butter Chicken Recipe works together to create those signature warm, comforting flavors. Choosing quality spices and fresh cream really makes a difference — and I always suggest buying garam masala from a good store or brand to get authentic taste.
- Plain yoghurt: Full-fat works best for tenderizing the chicken while adding a nice tangy depth.
- Lemon juice: Helps brighten the dish and tenderize the meat further.
- Turmeric powder: Adds beautiful color and a subtle earthiness.
- Garam masala: A fragrant spice mix that ties all the curry flavors together — find a good quality one for best results.
- Chilli powder or cayenne pepper: For just a mild warmth; adjust to your spice preference.
- Ground cumin: Adds a nutty, warm undertone.
- Fresh ginger and garlic: The dynamic duo for authentic curry flavor and aroma.
- Chicken thigh fillets: Juicy and flavorful, they hold up better than breast meat in this sauce.
- Ghee, butter, or vegetable oil: Ghee gives the best authentic flavor, but butter or neutral oil works well.
- Tomato passata (puree): Provides the perfect smooth tomato base — canned pureed tomatoes work in a pinch.
- Heavy/thickened cream: Key to that signature creaminess; I’ve tried lighter creams but full-fat is best.
- Sugar: Balances the acidity of the tomatoes effortlessly.
- Salt: Don’t skip it — it rounds out the flavor beautifully.
- Coriander/cilantro (optional): I love the fresh herb aroma and flavor as a finishing touch.
Variations
One of the best things about this Creamy Butter Chicken Recipe is its flexibility — I’ve tried switching up cream types, adding veggies, and adjusting spices to suit different moods and dietary needs. Feel free to experiment a little; it’s a great base to make your own.
- Lighter cream option: I sometimes swap half the heavy cream with full-fat milk to cut some richness without losing that creamy texture.
- Vegetarian twist: Use cauliflower florets or paneer cubes in place of chicken for a delicious veggie variation.
- Extra spice kick: For an enthusiastic heat lover, add a bit more cayenne or fresh green chilies — just be sure to taste as you go!
- Slow cooker adaptation: You can marinate the chicken overnight then slow cook on low for 4 hours for a hands-off version that’s just as tasty.
How to Make Creamy Butter Chicken Recipe
Step 1: Marinate the chicken for maximum flavor
This step is where the magic begins. Combine yoghurt, lemon juice, turmeric, garam masala, chili powder, cumin, ginger, and crushed garlic with the chicken pieces. I like to mix everything thoroughly so every piece is well coated. Then cover and refrigerate — ideally overnight but a minimum of 3 hours works too. Trust me, this marinade tenderizes the meat beautifully and locks in that flavor depth you want.
Step 2: Cook the chicken gently to keep it juicy
Heat your ghee or butter in a large pan over high heat. Don’t discard the marinade on the chicken; just don’t add the leftover marinade from the bowl to the pan (to avoid excess liquid). Place the chicken pieces in and cook for about 3 minutes, just until they turn white all over. You won’t see much browning because of the yoghurt marinade, but that’s totally okay — the flavor develops later in the sauce.
Step 3: Build the creamy butter chicken sauce
Next, add the tomato passata, heavy cream, sugar, salt, and don’t forget to add any marinade left in the bowl. Reduce the heat to low and let it all simmer gently for 20 minutes. The sauce thickens beautifully and the flavors marry perfectly during this time. I always do a quick taste check towards the end — sometimes it needs a little more salt, depending on your tomato passata brand.
Pro Tips for Making Creamy Butter Chicken Recipe
- Marinate overnight if possible: It really boosts flavor and keeps the chicken juicy.
- Don’t overbrown the chicken: Because of the yoghurt, browning is tricky — cook until just white to preserve tenderness.
- Use tomato passata for smoothness: This puree gives the sauce that perfect velvety texture without chunks.
- Simmer gently: Keep the heat low so cream doesn’t separate and flavors blend beautifully.
How to Serve Creamy Butter Chicken Recipe
Garnishes
I love to finish this dish with a sprinkle of fresh coriander (cilantro) leaves — it adds a refreshing brightness that cuts through the richness nicely. Sometimes, a touch of lemon juice squeezed just before serving wakes up the flavors even more. If you’re feeling fancy, a swirl of extra cream or a few toasted cashews on top make it look stunning.
Side Dishes
Basmati rice is my go-to companion for this creamy butter chicken recipe — its fragrant, fluffy grains soak up the sauce perfectly. I also enjoy serving it alongside no-fry papadums for a bit of crunch or with a simple cucumber raita to cool things down. If you want carbs options, plain white rice works just as well.
Creative Ways to Present
For special occasions, I like serving this butter chicken in a beautiful shallow bowl garnished with fresh herbs and a drizzle of cream for that wow factor. Pair it with homemade flatbreads or naan folded alongside for dipping — a perfect communal style meal. You could also layer it over rice in a pretty casserole dish and sprinkle toasted nuts and fresh coriander on top for a colorful centerpiece.
Make Ahead and Storage
Storing Leftovers
I always store leftover creamy butter chicken in an airtight container in the fridge, and it stays delicious for up to 3 days. The flavors deepen overnight, so actually, I often enjoy it even more the next day. Just make sure to cool it completely before refrigerating to keep the sauce fresh.
Freezing
Freezing this dish works well — I portion it into freezer-safe containers and it keeps beautifully for up to 2 months. When I thaw it, I do so overnight in the fridge to keep the texture intact. Just note that cream-based sauces might separate slightly, so a gentle stir while reheating helps bring it back together.
Reheating
To reheat, I warm it gently on the stovetop over low heat, stirring occasionally until it’s heated through — this helps prevent the cream from curdling. Adding a splash of fresh cream or milk during reheating can refresh the sauce. Microwaving works but be sure to stir halfway through for even warming.
FAQs
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Can I use chicken breast instead of thighs for this creamy butter chicken recipe?
You can absolutely use chicken breast, but keep in mind it tends to dry out faster than thighs. To avoid this, marinate the breast pieces longer and be careful not to overcook them during the frying step.
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Is there a dairy-free alternative for the cream in this recipe?
Yes! Coconut cream or full-fat coconut milk can be a fantastic substitute. It will change the flavor slightly but keeps the sauce rich and creamy — perfect for dairy-free or vegan adaptations.
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What’s the difference between tomato passata and tomato puree?
Tomato passata and tomato puree are often used interchangeably, both being smooth purees of cooked tomatoes without seeds or skin. Passata is more common in Europe, and if you can’t find it, blending canned tomatoes works just as well.
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Can I make this recipe spicier?
Definitely! Add extra cayenne pepper or fresh chopped chilies during the marinade or cooking stage. Just start with small increments if you’re unsure to avoid overpowering the dish.
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How do I keep the cream from curdling when cooking?
Keep the heat low when adding cream and avoid boiling the sauce vigorously. Gentle simmering and stirring will keep the texture smooth and prevent curdling.
Final Thoughts
Honestly, this Creamy Butter Chicken Recipe has been a game changer in my home cooking routine — it’s one of those dishes that never fails to impress without requiring a lot of fuss. Whether you’re feeding family on a busy night or hosting friends who crave comfort food, it hits all the right notes with that luscious sauce and juicy chicken. Give it a try, and I promise you’ll keep coming back to it just like I do — it’s pure comfort and warmth, right from your own kitchen.
Print
Creamy Butter Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 3 to 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Indian
Description
This classic Indian Butter Chicken recipe delivers tender, marinated chicken thigh pieces cooked in a rich, creamy tomato sauce infused with aromatic spices. Perfectly balanced with a hint of sweetness and a mild spice kick, this dish is ideal served with basmati rice and garnished with fresh coriander for a comforting and flavorful meal.
Ingredients
Marinade
- 1/2 cup plain yoghurt, full fat
- 1 tbsp lemon juice
- 1 tsp turmeric powder
- 2 tsp garam masala
- 1/2 tsp chilli powder or cayenne pepper powder
- 1 tsp ground cumin
- 1 tbsp ginger, freshly grated
- 2 cloves garlic, crushed
- 1.5 lb / 750 g chicken thigh fillets, cut into bite size pieces
Curry
- 2 tbsp (30 g) ghee or butter, OR 1 tbsp vegetable oil
- 1 cup tomato passata (tomato puree)
- 1 cup heavy / thickened cream
- 1 tbsp sugar
- 1 1/4 tsp salt
To Serve
- Basmati rice
- White rice
- Coriander/cilantro (optional)
Instructions
- Optional blitz: For an extra smooth sauce, combine the marinade ingredients (except the chicken) in a food processor and blend until smooth. This step is optional and can be skipped for a more traditional texture.
- Marinade the chicken: Combine all the marinade ingredients with the chicken pieces in a bowl. Cover and refrigerate overnight or up to 24 hours to allow the flavors to penetrate, or at minimum 3 hours.
- Cook the chicken: Heat the ghee, butter, or oil over high heat in a large frying pan. Remove the chicken from the marinade but do not wipe off or shake off the marinade. Do not add leftover marinade from the bowl into the pan at this point. Place the chicken pieces in the hot pan and cook for about 3 minutes until the chicken turns white all over; it won’t brown much due to the marinade.
- Make the curry sauce: Add the tomato passata, cream, sugar, salt, and any remaining marinade from the bowl into the pan with the chicken. Reduce the heat to low and simmer gently for 20 minutes to allow the sauce to thicken and the flavors to meld. Taste and adjust salt as needed.
- Serve and garnish: Garnish with fresh coriander/cilantro leaves if desired. Serve the butter chicken hot alongside basmati or white rice. Optionally, serve with no-fry papadums or flatbread.
Notes
- Garam Masala is a readily available Indian spice mix found in most supermarkets in the spice aisle; it’s essential for authentic flavor.
- Use pure chili powder or cayenne pepper for authentic mild heat rather than the American chili powder mix, which contains other ingredients.
- Ghee, clarified butter, can be substituted with butter or neutral oil like vegetable oil if unavailable.
- Tomato passata is pureed tinned tomatoes; if not available, blend canned tomatoes or use tomato sauce as a substitute.
- For a lighter curry, use 3/4 cup light cream mixed with 1/4 cup full-fat or low-fat milk instead of heavy cream.
- No-fry papadums can be made easily by microwaving raw store-bought papadums for 45 seconds to 1 minute until puffed and crisped.
- This recipe is adapted from Luke Mangan’s version, with added salt and a lighter cream option by the author.
Nutrition
- Serving Size: 310g
- Calories: 402
- Sugar: 6.5g
- Sodium: 928mg
- Fat: 23.4g
- Saturated Fat: 9.3g
- Unsaturated Fat: 13.5g
- Trans Fat: 0g
- Carbohydrates: 9.8g
- Fiber: 0.9g
- Protein: 39.8g
- Cholesterol: 193mg
