Creamy butter chicken has always been a special dish for me. It reminds me of family dinners and trying Indian food for the first time. Now, I want to share that experience with you! This recipe is my take on that classic restaurant flavour, but made easy enough for any home cook.
Butter chicken is known for being a milder Indian dish. Its balance of sweet, tangy, and subtly spiced flavours make it accessible and loved by many palates, even those who are new to Indian cuisine. is a staple on Indian restaurant menus worldwide, contributing to its familiarity and popularity.
Table of Contents
Butter chicken is the ultimate warm and satisfying dish. It feels indulgent yet familiar, making it a favourite for cosy nights or special occasions.
The combination of butter, cream, tomatoes, and a careful blend of spices creates a sauce that’s both luxurious and comforting. It’s velvety, smooth, and coats the chicken perfectly.
Ingredients
Here’s a breakdown of the ingredients in my butter chicken recipe, including their purpose and potential variations:
- 650 g Boneless, Skinless Chicken Thighs: Juicy and flavourful, they withstand the simmering in the sauce without drying out. You can use boneless, skinless chicken breasts, but they may be slightly less tender.
FOR MARINADE
- 1 tsp Salt & 1/2 tsp Pepper: Basic but essential for seasoning.
- 1 tsp Paprika: Adds warmth and a touch of smokiness. Use smoked paprika for extra depth.
- 1 tsp Ground Coriander & 1 tsp Cumin: Core spices in Indian cuisine, adding warmth and complexity to the marinade.
- 1 tsp Garam Masala: A classic Indian spice blend with warm flavours (cinnamon, cloves, cardamom, etc.). Essential for authentic butter chicken flavour.
- 1 tsp Turmeric: Bright yellow colour and earthy, slightly peppery notes.
- 1 tbsp Olive Oil: Helps spices adhere to the chicken and provides fat for cooking.
- 3 tbsp Greek Yogurt: Creates a tenderizing marinade and adds a subtle tang.
SAUCE BASE
- One Onion, 2 tsp Ginger and 3 cloves of Garlic: The aromatic foundation for many Indian dishes, adding warmth and savoury notes.
- 1 tsp Salt & 1/2 tsp Ground Pepper: Basic seasonings to enhance all flavours.
- Repeat of Marinade Spices: Reinforces the flavour profile developed in the marinade.
- 1/2 tsp Chilli Flakes: Add a touch of heat. Adjust the amount to your preference.
- 350 ml Tomato Passata: The richness and slight sweetness of passata create a balanced sauce base. You could use canned crushed tomatoes for a chunkier texture.
- 200 ml Heavy Cream: Adds richness and smooths out the sauce. For a lighter version, try half-and-half or coconut milk.
- 100 g Butter: That key ingredient for “butter chicken”! Adds unparalleled richness and flavour.
How to Make the Creamy Butter Chicken?
Marinade the Chicken Thighs
First, I will marinate the chicken meat, which I previously cut into bite-sized cubes. In a bowl, I combine the meat with all the marinade spices, olive oil, and Greek yogurt.
After mixing the ingredients thoroughly, I let the chicken marinate in the refrigerator for at least an hour.
Frying the Thighs
In a deeper pan or even a wok, heat two tablespoons of olive oil over medium-high heat. Add the marinated chicken pieces and fry until browned on all sides.
It took about fifteen minutes on medium heat for the chicken to cook through. The exterior then turned golden brown and slightly crispy.
Remove the cooked meat to a plate and set it aside. We will use it later.
Make the Sauce
In the same pan, check for any remaining oil. If needed, add a little more oil to coat the bottom of the pan. Add chopped onion and sauté. Once the onions have softened slightly, add a small pat of butter if needed to prevent sticking. Be careful not to overheat the pan, as butter can burn easily. After a minute, add the grated garlic and ginger.
Season with salt, pepper, garam masala, turmeric, ground coriander, and paprika – the same spices used in the marinade. To add a bit more heat and aroma, I also like to include a pinch of chili flakes. Adjust the amount to your preference!
Since the spices will likely absorb much of the liquid in the pan, add another piece of butter to prevent sticking. Add the passata and allow it to simmer for a few minutes to reduce slightly. Then, stir in the heavy cream.
To make the sauce as creamy and smooth as possible, I will mix it with a blender. You can also transfer it to a blender or a mixer for a smoother texture. If you use a mixer, you can then strain it for an even silkier sauce. While straining creates a beautifully smooth sauce, I enjoy the slightly textured consistency achieved by using a blender.
Finishing the Dish
The sauce is ready! Now, return the meat to the pan along with a little more butter. For this recipe, I used a total of about 100 g of unsalted butter.
I let everything simmer on low heat for about two minutes, enough for the meat to absorb a little of the sauce and become juicier. My butter chicken it’s now ready to serve!
F.A.Q.
What is the sauce in butter chicken made of?
The typical ingredients in butter chicken sauce are:
–Tomatoes: The base of the sauce. Fresh tomatoes, tomato puree, tomato passata, or canned tomatoes all work.
–Butter: Lots of it! This is the defining ingredient, adding richness and a velvety texture.
–Cream (usually heavy cream): Contributes to the luxurious, creamy texture, and balances the acidity of the tomatoes.
–Onion, Garlic, & Ginger: The aromatic backbone of most curries, adding depth of flavour.
–Spices: The heart of the dish! Common additions include: garam masala, ground coriander, cumin, turmeric, paprika and chilli powder or cayenne.
Does butter chicken contain cream?
Yes, butter chicken traditionally contains cream, typically heavy cream (or double cream). The cream is what gives butter chicken its signature rich, velvety texture and slightly sweet flavour. Butter chicken recipes can be made without cream by using ingredients like cashew paste, coconut milk, or silken tofu for a similar creaminess.
Can I use milk instead of heavy cream in butter chicken?
While you can technically use milk in butter chicken, it’s not the best substitute. Milk lacks the thick, rich consistency of heavy cream. This means the sauce won’t be as velvety or luxurious. And the acids in the tomatoes can sometimes cause milk to curdle, especially when heated.
How to Store the Dish
Butter chicken can last for up to 4-5 days in the refrigerator when stored properly. Let the leftover butter chicken cool completely before storing. This is crucial to prevent bacterial growth. Transfer the leftover butter chicken to an airtight container. This prevents air exposure and contamination from other foods.
Reheat the creamy butter chicken leftovers gently over low heat on the stovetop, stirring occasionally, until warmed through. You can also microwave it in a microwave-safe container with a lid, at reduced power (50%), stirring every minute or so, until heated through.
How to Serve the Butter Chicken
The most traditional and popular pairing of butter chicken is with basmati rice. Fluffy basmati rice soaks up the rich sauce beautifully.
Warm, fluffy naan bread (plain or garlic) is perfect for scooping up every bite of butter chicken. Other flatbreads like roti or chapati are delicious as well.
You can accompany the dish with a delicious raita. This cooling yogurt-based condiment made with cucumber, spices, and sometimes other veggies, offers a refreshing contrast to the richness of butter chicken.
My family loves flavourful dishes like butter chicken. Whether it’s a warming curry, a Hungarian beef paprikash, or a Moroccan lamb stew with raisins and couscous, these comforting and delicious recipes are always a hit on our menu.
Creamy Butter Chicken
Equipment
- 1 bowl
Ingredients
- 650 g chicken thighs deboned, diced
Marinade
- 1 tsp Sea Salt kosher
- ½ tsp Ground Pepper freshly ground
- 1 tsp Paprika mild
- 1 tsp Ground Coriander
- 1 tsp Cumin
- 1 tsp Garam Masala
- 1 tsp Turmeric
- 1 tbsp Olive Oil extra virgin
- 3 tbsp Greek Yoghurt full fat
Sauce Base
- 1 pc Onion large
- 3 cloves Garlic chopped
- 2 tsp Ginger chopped or grated
- 1 tsp Sea Salt kosher
- ½ tsp Ground Pepper freshly ground
- 1 tsp Paprika mild
- 1 tsp Ground Coriander
- 1 tsp Turmeric
- 1 tps Garam Masala
- ½ tsp Chilli Flakes
- 350 ml Tomato Passata
- 200 ml Heavy Cream double cream
- 100 g Butter unsalted
For Frying
- 2 tbsp Olive Oil extra virgin
Instructions
- In a bowl, I combine the meat with all the marinade spices, olive oil, and Greek yogurt.
- Mix the ingredients thoroughly, and let the chicken marinate in the refrigerator for at least an hour.
- In a deeper pan or even a wok, heat the olive oil over medium-high heat. Add the marinated chicken pieces and fry until browned on all sides.
- It took about fifteen minutes on medium heat for the chicken to cook through. Remove the cooked meat to a plate and set it aside.
- In the same pan, add chopped onion and sauté. Once the onions have softened slightly, add a small pat of butter if needed to prevent sticking. After a minute, add the grated garlic and ginger.
- Season with salt, pepper, garam masala, turmeric, ground coriander, and paprika. To add a bit more heat and aroma, include a pinch of chili flakes. Add another piece of butter to prevent sticking.
- Add the passata and allow it to simmer for a few minutes to reduce slightly. Then, stir in the heavy cream.
- Mix the sauce with a blender. You can also transfer it to a mixer and you can then strain it for a smoother texture.
- Return the meat to the pan along with a little more butter and simmer on low heat for about two minutes.
- Serve with basmati rice and naan bread.
Video
Notes
- Coconut milk: Full-fat coconut milk adds creaminess and a subtle sweetness.
- Cashew paste: Soaked cashews blended into a smooth paste create a rich, creamy texture.
- Greek yogurt: Adds a lovely tanginess along with creaminess.
