Creamy Butter Chicken

Creamy Butter Chicken

Butter Chicken is one of the most beloved dishes to come out of Indian cuisine. With its rich, velvety tomato-based sauce and tender marinated chicken, it strikes the perfect balance between bold spices and comforting creaminess. This recipe is ideal for anyone who wants to recreate restaurant-style butter chicken at home, without any complicated steps or hard-to-find ingredients. I have also made this recipe without cream for a little bit of a lighter, healthier option than your traditional proper Punjabi butter chicken. 

Whether you're cooking for a crowd or treating yourself to a cozy night in, this butter chicken is guaranteed to impress. Serve it with warm naan, fluffy basmati rice, or even over quinoa for a modern twist.

Ingredients

For the Chicken Marinade:

• 250g boneless chicken (thigh or breast), cut into bite-sized pieces

• 1/4 cup plain yogurt

• 1 tbsp tandoori masala 

• 1 tsp turmeric

• 1 tsp garam masala

• 1 tsp ground cumin

• 1 tbsp chili powder/paprika (adjust to taste)

• 1 tsp salt

• 1 tbsp ginger-garlic paste (or 1 tsp each of grated ginger and minced garlic or garlic powder)

For the Curry:

• 2 tbsp ghee/butter

• 1 tbsp oil

• 1 medium onion, finely chopped

• 4 cloves garlic 

• 1 tsp ginger 

• 1 tsp cumin

• 5 tbsp tomato paste 

• 1 tsp sugar (optional, to balance acidity)

• 1 can coconut milk (can use full fat or light depending on preference)

• 3 tbsp kasuri methi 

• 2 tbsp butter chicken masala 

• Salt to taste

• Fresh cilantro, for garnish

Instructions

1. Marinate the Chicken:

In a large bowl, combine yogurt, spices, salt, and ginger-garlic paste. Add chicken pieces and coat well. Cover and marinate in the fridge for at least 1 hour, preferably overnight for best flavour.

2. Cook the Chicken:

Heat a skillet or grill pan over medium-high heat. Add a touch of oil and sear the marinated chicken pieces until golden and cooked through (they’ll finish cooking in the sauce later). You can also cook this in the oven for 20 minutes at 400F or 200C. Set aside.

3. Make the Sauce:

In a large pan or skillet, oil and ghee/butter over medium heat. Add in cumin seeds. Sauté the chopped onions, garlic, and ginger until soft and golden. 

Optional: Once this mixture is golden brown add this to a blender to finely grind all the ingredients for a smoother curry. Add this back into the skillet once blended. 

4. Add the Spices and Tomatoes:

Add the tomato paste and some water to the onion, garlic, ginger mixture. Stir in the spices. Let the spices toast for 30 seconds. 

Now add in the coconut milk. Simmer for 10–15 minutes, stirring occasionally, until the sauce thickens and deepens in colour.

6. Finish the Dish:

Add the cooked chicken to the sauce. Stir in the cream and simmer gently for 5–10 minutes. Adjust salt and chili to taste. You can add a tbsp of sugar to balance out acidity if you like.  Add a final knob of butter for extra richness, if desired.

7. Serve:

Garnish with chopped cilantro and serve hot with basmati rice, naan, or roti.

There’s something incredibly satisfying about making butter chicken from scratch—especially when it tastes better than takeout. This dish brings warmth, spice, and comfort all in one bite. It’s perfect for both special occasions and weeknight meals, and once you make it at home, you might never order it out again.