Creamy Indian Butter Chicken Recipe
Get ready to fall in love with a classic comfort food that’s both rich and irresistibly satisfying: Creamy Indian Butter Chicken. This dish is all about tender pieces of marinated chicken simmered in a silky, tomato-based sauce, packed with warming spices and finished with a touch of cream for absolute indulgence. Whether you’re new to Indian cooking or a seasoned pro, this recipe delivers restaurant-quality flavor with simple steps you can master in your own kitchen. It’s the kind of meal that brings everyone to the table, eager for seconds.
Ingredients You’ll Need
The magic of Creamy Indian Butter Chicken lies in its carefully chosen, straightforward ingredients. Each one has a role to play—whether it’s building deep flavor, creating that signature velvety texture, or adding a pop of color and aroma that makes this dish so iconic.
- Chicken Thighs: Juicy boneless, skinless chicken thighs soak up the marinade and stay tender during cooking.
- Plain Greek Yogurt: Acts as a marinade base, tenderizing the chicken and adding a tangy note.
- Lemon Juice: Brightens the marinade and helps tenderize the meat.
- Garam Masala: This warming Indian spice blend is essential for that authentic, complex flavor.
- Ground Cumin: Adds earthy depth and enhances the overall spice profile.
- Turmeric: Brings a golden hue and subtle warmth to the sauce.
- Ground Coriander: Offers citrusy notes that balance the richness of the dish.
- Chili Powder: For a gentle heat—adjust to your spice preference.
- Salt: Essential for bringing all the flavors together.
- Butter: The star of the show, providing the creamy mouthfeel that defines this dish.
- Vegetable Oil: Helps prevent the butter from burning during the initial sauté.
- Onion: Creates a sweet, savory foundation for the sauce.
- Garlic: Fresh minced garlic gives aromatic punch and depth.
- Fresh Ginger: Adds zing and complexity—don’t skip this one!
- Tomato Sauce or Purée: The base of the sauce, lending color and tangy sweetness.
- Heavy Cream or Coconut Cream: For ultra-creamy texture; coconut cream is a great dairy-free option.
- Sugar (Optional): Just a touch balances acidity in the tomatoes—taste and decide.
- Fresh Cilantro: Chopped for a fresh, herbal garnish that brightens each bite.
How to Make Creamy Indian Butter Chicken
Step 1: Marinate the Chicken
Start by whisking together the yogurt, lemon juice, garam masala, cumin, turmeric, coriander, chili powder, and salt in a large bowl. Add the chicken pieces and toss until each one is thoroughly coated in this fragrant marinade. Cover and refrigerate for at least an hour—overnight if you can, for maximum flavor and tenderness. This step is the secret to the juicy, flavorful bite that makes Creamy Indian Butter Chicken so unforgettable!
Step 2: Sear the Chicken
Heat 1 tablespoon of butter and the vegetable oil in a large skillet or Dutch oven over medium heat. Add the marinated chicken pieces in a single layer. Sauté for 5 to 7 minutes until they’re golden and slightly charred at the edges. Don’t worry if they aren’t cooked through yet—they’ll finish in the sauce. Remove the chicken and set it aside for now.
Step 3: Build the Sauce Base
In the same pan, add the remaining butter. Toss in the chopped onion and cook, stirring frequently, for about 4 to 5 minutes until it’s soft and translucent. Stir in the garlic and ginger, letting them sizzle for another minute until your kitchen smells amazing. This aromatic base is what gives Creamy Indian Butter Chicken its signature depth.
Step 4: Simmer with Tomatoes
Pour in the tomato sauce or purée, scraping up any tasty browned bits from the bottom of the pan. Let this simmer for about 10 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together. This step transforms your sauce into a vibrant, flavor-packed canvas for the chicken.
Step 5: Finish with Cream and Chicken
Return the chicken (and any juices it released) to the pan. Simmer everything together for 10 to 15 minutes, or until the chicken is fully cooked and tender. Stir in the heavy cream (or coconut cream) and, if you like, a tablespoon of sugar for balance. Let it bubble gently for another 3 to 5 minutes, until the sauce is luxuriously thick and creamy. That’s it—your Creamy Indian Butter Chicken is ready to serve!
How to Serve Creamy Indian Butter Chicken
Garnishes
A sprinkle of fresh cilantro over the top adds a burst of color and a refreshing herbal note that perfectly balances the richness of the sauce. If you want to get extra fancy, a swirl of cream or a dusting of garam masala right before serving makes your dish look just as good as it tastes.
Side Dishes
Creamy Indian Butter Chicken is made for pairing! Fluffy basmati rice is a classic, soaking up every drop of that dreamy sauce. Soft, pillowy naan bread is another favorite—use it to scoop up bites of chicken and swipe your plate clean. For a lighter touch, serve with steamed veggies or a crisp cucumber salad.
Creative Ways to Present
Try serving your Creamy Indian Butter Chicken in individual bowls with a side of warm naan tucked in, or as part of a family-style Indian feast alongside other curries and chutneys. For parties, spoon the chicken over mini rice cups or offer it as a filling for sliders with cucumber raita on the side—unexpected and always a hit!
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Indian Butter Chicken keeps beautifully in the fridge. Simply transfer it to an airtight container and refrigerate for up to 3 days. The flavors deepen as it sits, making tomorrow’s lunch or dinner even more delicious.
Freezing
This dish freezes like a dream! Let it cool completely, portion into freezer-safe containers, and freeze for up to 2 months. The sauce may separate a bit upon thawing, but a gentle stir while reheating brings it right back together.
Reheating
To reheat, simply warm the chicken gently on the stovetop over low heat, stirring occasionally until heated through. If the sauce seems a bit thick, add a splash of cream or water to loosen it up. Microwave reheating also works—just cover and heat in short bursts, stirring in between for even warmth.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works well if you prefer it, though thighs tend to stay juicier. Just keep an eye on cooking time and avoid overcooking to maintain tenderness.
Is Creamy Indian Butter Chicken spicy?
This version is mild to medium in heat, thanks to the chili powder. If you’re sensitive to spice, you can reduce the chili powder—or bump it up if you like it hot!
Can I make this dish dairy-free?
Yes, you can substitute coconut cream for the heavy cream and use a plant-based yogurt in the marinade. The result is just as luscious and aromatic, with a subtle coconut twist.
What’s the best way to marinate the chicken if I’m short on time?
Even a quick 30-minute marinade at room temperature infuses the chicken with plenty of flavor, but if you can let it sit for an hour or more (or overnight in the fridge), the taste deepens beautifully.
Can I double the recipe for a crowd?
Definitely! Just use a large enough pan or cook in batches so the chicken browns nicely. This Creamy Indian Butter Chicken is a guaranteed crowd-pleaser, so you might want to make extra anyway!
Final Thoughts
There’s nothing quite like the comfort of homemade Creamy Indian Butter Chicken—each bite is a warm hug of flavor and tradition. I hope you give this recipe a try and make it your own family favorite. Trust me, you’ll be reaching for seconds!
Print
Creamy Indian Butter Chicken Recipe
- Total Time: 45 minutes (plus marinating time)
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Creamy Indian Butter Chicken recipe features tender, marinated chicken thighs simmered in a rich, flavorful tomato and cream sauce infused with aromatic Indian spices. Perfectly balanced and irresistibly creamy, it’s a classic Indian main course that pairs beautifully with basmati rice or naan bread.
Ingredients
For the Chicken Marinade
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- ½ teaspoon salt
For the Sauce
- 3 tablespoons butter
- 1 tablespoon vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 (15-ounce) can tomato sauce or purée
- 1 cup heavy cream or coconut cream
- 1 tablespoon sugar (optional)
- Chopped fresh cilantro for garnish
Instructions
- Marinate the Chicken: In a large bowl, combine the Greek yogurt, lemon juice, garam masala, cumin, turmeric, coriander, chili powder, and salt. Add the chicken pieces and toss thoroughly to coat. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight to deepen the flavors.
- Cook the Chicken: Heat 1 tablespoon of butter and the vegetable oil in a large skillet or Dutch oven over medium heat. Add the marinated chicken and cook for 5 to 7 minutes until the pieces are lightly browned on all sides but not fully cooked through. Remove the chicken from the pan and set aside.
- Prepare the Sauce Base: In the same pan, melt the remaining 2 tablespoons of butter. Add the finely chopped onion and sauté for 4 to 5 minutes until softened and translucent. Stir in the minced garlic and grated ginger; cook for about 1 minute until fragrant.
- Simmer Tomato Sauce: Pour in the tomato sauce or purée, stirring well. Allow the sauce to simmer gently for 10 minutes, stirring occasionally to prevent sticking.
- Finish Cooking the Chicken: Return the browned chicken pieces to the pan with the tomato sauce. Simmer together for 10 to 15 minutes, or until the chicken is fully cooked through and tender.
- Add Cream and Sweeten: Stir in the heavy cream (or coconut cream) and the optional sugar to balance the acidity of the tomato. Continue simmering for 3 to 5 minutes until the sauce thickens to a creamy consistency.
- Garnish and Serve: Sprinkle freshly chopped cilantro over the finished butter chicken. Serve hot accompanied by steamed basmati rice or warm naan bread for a complete meal.
Notes
- For a lighter alternative, substitute heavy cream with half-and-half or extra Greek yogurt.
- The flavors improve the next day as the spices meld deeply into the dish.
- Leftovers can be frozen in an airtight container for up to 2 months and reheated gently.
- Prep Time: 15 minutes (plus at least 1 hour marinating time)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 6g
- Sodium: 510mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg
