Name: The Creamiest Butter Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1½ lbs boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces; 1 cup plain yogurt; 1 tbsp lemon juice; 1 tbsp garam masala; 1 tsp turmeric; 1 tsp ground cumin; 1 tsp chili powder; 1 tsp ground coriander; 1 tsp salt; 3 tbsp butter; 1 tbsp oil; 1 large onion, finely chopped; 4 cloves garlic, minced; 1 tbsp grated ginger; 1½ cups tomato purée or crushed tomatoes; 1 cup heavy cream; 1 tbsp sugar (optional, to balance acidity); Fresh cilantro for garnish; Special Equipment:; Blender (optional, for a smoother sauce); Large skillet or Dutch oven

The Creamiest Butter Chicken

Butter Chicken has become one of those comfort dishes I turn to when I want a meal that’s not only delicious but guaranteed to bring my family running to the table. The first time I made this dish, it was on a chilly evening when I wanted something cozy but still exciting. I had leftover chicken and a pantry full of spices, so I gave it a shot—and my family fell in love instantly.

What I adore about this recipe is how it strikes the perfect balance between indulgent and manageable. The sauce is rich, buttery, and just the right amount of spiced without overwhelming little taste buds. And best of all? It reheats beautifully, making it a dream for leftovers (though we rarely have any!). My kids actually request this one by name, and when that happens, I know I’ve found something special. My husband, who isn’t easily wowed by repeat dinners, never complains when this makes another appearance on the weekly menu.

I’ve tweaked and fine-tuned this recipe until it became our family’s gold standard. It’s that dish I bring to potlucks, whip up when guests come over, or make just because. I’m so excited to share it with you—not just as a recipe, but as a little piece of our family’s dinner table. I hope it becomes as cherished in your home as it is in ours.

Questions I Often Get Asked About This Recipe

Can I use chicken thighs instead of breasts?
Absolutely! Thighs are more flavorful and stay extra juicy. Just make sure they’re boneless and skinless for easy cooking.

Is this recipe spicy?
It’s mildly spiced with a warm depth of flavor. If you like heat, add a pinch of cayenne or chili flakes. If cooking for little ones, you can scale back the spices.

Can I make this ahead of time?
Yes! Butter Chicken actually tastes better the next day as the flavors develop. Store it in the fridge for up to 3 days or freeze for up to 2 months.

What can I serve with Butter Chicken?
Naan bread, basmati rice, or even steamed veggies work great. For a low-carb option, try cauliflower rice.

Do I need a blender?
A blender makes the sauce ultra-smooth and restaurant-style. But if you don’t have one, just use a whisk and crush the tomatoes well—it’ll still be delicious.

What You Need to Make Butter Chicken

Ingredients:

1½ lbs boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces

1 cup plain yogurt

1 tbsp lemon juice

1 tbsp garam masala

1 tsp turmeric

1 tsp ground cumin

1 tsp chili powder

1 tsp ground coriander

1 tsp salt

3 tbsp butter

1 tbsp oil

1 large onion, finely chopped

4 cloves garlic, minced

1 tbsp grated ginger

1½ cups tomato purée or crushed tomatoes

1 cup heavy cream

1 tbsp sugar (optional, to balance acidity)

Fresh cilantro for garnish

Special Equipment:

Blender (optional, for a smoother sauce)

Large skillet or Dutch oven

How to Make Butter Chicken

Marinate the chicken: In a bowl, mix yogurt, lemon juice, garam masala, turmeric, cumin, chili powder, coriander, and salt. Add chicken, coat well, and marinate for at least 30 minutes (or overnight for best flavor).

Cook the chicken: In a large skillet or Dutch oven, heat 1 tbsp oil over medium-high. Sear chicken pieces in batches until browned (they don’t need to be fully cooked through). Remove and set aside.

Make the sauce: In the same pan, melt butter. Add chopped onions and cook until soft and golden, about 5-7 minutes. Add garlic and ginger, sauté for 1 minute.

Add tomatoes and blend: Stir in tomato purée and simmer for 10 minutes. For a smooth sauce, transfer mixture to a blender and blend until silky. Return to pan.

Add cream and season: Stir in heavy cream and sugar. Add the chicken back in and simmer for 10-15 minutes until chicken is fully cooked and the sauce thickens.

Finish and garnish: Taste and adjust seasoning. Garnish with chopped cilantro and serve hot with naan or rice.

Tips for Making the Best Butter Chicken

Marinate longer: If time allows, marinate the chicken overnight for deeper flavor and tenderness.

Use ghee: Swap butter for ghee if you have it—adds even more authentic flavor.

No cream? No problem: Use coconut milk or half-and-half as a lighter alternative.

Blend carefully: If blending the sauce hot, let it cool a bit first to avoid splatter.

Double the sauce: It’s that good—plus, perfect for dipping naan or saving for leftovers.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “This was a hit with my whole family—even my picky eater asked for seconds. Tastes better than takeout!” — Emily B.

⭐️⭐️⭐️⭐️ “Delicious! I’d add a bit more spice next time, but the texture and flavor were spot-on.” — Jordan R.

⭐️⭐️⭐️⭐️⭐️ “Made it for dinner and brought leftovers to work—got compliments from coworkers who want the recipe now!” — Sarah M.

⭐️⭐️⭐️⭐️⭐️ “Love how easy this was to follow. Prep was quick, and the sauce is dreamy. Will be on repeat in our house.” — Tina L.

⭐️⭐️⭐️⭐️ “Good, but I’d reduce the cream just a touch next time. A bit too rich for me, but still very tasty!” — Kevin T.

Printable Recipe

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