Creamy Butter Chicken Recipe (Easy & Restaurant Style)

Creamy butter chicken in a red bowl served with fresh naan bread and fluffy basmati rice.

Creamy Butter Chicken Recipe (Easy & Restaurant Style)

Course: Dinner, Main Course

Cuisine: Indian

Diet: Halal, Low Fat

Keyword: butter chicken, butter chicken with passata, creamy butter chicken, easy butter chicken recipe, indian butter chicken

Prep Time: 10

Cook Time: 25

Marinated Time: 1

Total Time: 1 35

Servings: servings

Calories: 860kcal

Author: Timea

Learn how to make authentic, restaurant-quality creamy butter chicken at home! Tender, yogurt-marinated chicken thighs simmered in a rich, velvety tomato passata and butter-cream sauce. Simple, fast, and packed with flavor.

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Equipment

1 bowl
1 Frying Pan

Ingredients

For the Chicken Marinade

650 g chicken thighs boneless, skinless, cut into bite-sized pieces
3 tablespoon Greek Yoghurt full-fat
1 tablespoon Olive Oil extra virgin
1 teaspoon Sea Salt kosher
½ teaspoon Ground Pepper freshly ground
1 teaspoon Paprika mild, Hungarian
1 teaspoon Ground Coriander
1 teaspoon Cumin ground
1 teaspoon Garam Masala
1 teaspoon Turmeric ground

For the Creamy Sauce Base

1 pc Onion yellow, large, finely chopped
3 cloves Garlic minced or grated
2 teaspoon Ginger chopped or grated
1 teaspoon Sea Salt kosher
½ teaspoon Ground Pepper freshly ground
1 teaspoon Paprika mild, Hungarian
1 teaspoon Ground Coriander
1 teaspoon Turmeric ground
1 teaspoon Garam Masala
½ teaspoon Chilli Flakes adjust to taste
350 ml Tomato Passata
200 ml Heavy Cream double cream
100 g Butter unsalted, divided

For Frying

2 tablespoon Olive Oil extra virgin

Instructions

Marinate the Chicken

In a large bowl, combine diced chicken thighs with Greek yogurt, olive oil, sea salt, pepper, paprika, coriander, cumin, garam masala, and turmeric.
Mix thoroughly until every piece is evenly coated. Cover and refrigerate for at least 1 hour (or overnight for maximum tenderness).

Sear the Chicken

Heat 2 tablespoons of extra virgin olive oil in a deep frying pan or wok over medium-high heat.
Add the marinated chicken pieces in a single layer and fry for 12–15 minutes, turning occasionally until cooked through and golden-brown on the edges.
Transfer the cooked chicken to a plate and set aside.

Make the Sauce

In the same pan, add chopped onion and sauté over medium heat until softened. Add a small pat of butter (~10 g), minced garlic, and grated ginger, cooking for 1 minute until fragrant.
Season with salt, pepper, paprika, coriander, turmeric, garam masala, and chili flakes. Toast the spices for 30 seconds.
Pour in the tomato passata and simmer for 3–5 minutes to reduce slightly, then stir in the heavy cream.

Blend & Finish

Use an immersion hand blender directly in the pan to blend the sauce until completely smooth and velvety.
Return the sauce to low heat. Add the cooked chicken and remaining unsalted butter (~90 g).
Simmer gently on low for 2 minutes until the butter melts smoothly into the curry and the chicken absorbs the flavors.
Serve hot garnished with a drizzle of heavy cream or fresh cilantro alongside basmati rice and warm naan bread.

Video

Notes

Chicken Option: You can substitute boneless, skinless chicken breasts for thighs, but reduce frying time slightly so they remain tender.
Dairy-Free Substitutes: Replace heavy cream with full-fat coconut milk or blended cashew paste (soaked raw cashews blended with water).
Balancing Acidity: If your tomato passata tastes a bit sharp or sour, add 1 teaspoon of sugar or honey to balance the flavor.
Storage & Reheating: Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop over low heat with a splash of water or cream.

Nutrition