Name: Creamy Butter Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 40 min
Cuisine: Indian
Ingredients: 2 lbs boneless, skinless chicken thighs; 1 cup Greek yogurt; 6 garlic cloves, minced; 6 cloves fresh ginger, minced; 3 tsp garam masala (divided); 2.5 tsp ancho chili powder (or sweet paprika); 1 tsp turmeric; 1 tsp ground cumin; 1 tbsp kosher salt; 1/2 cup unsalted butter (divided); 1 tbsp ground coriander; 28 oz canned diced tomatoes; 1.5 cups heavy cream (or coconut milk); 1 tbsp granulated sugar (or honey/maple syrup)

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Creamy Butter Chicken is one of those dishes I make when I want something rich, comforting, and full of soul-satisfying flavor. With tender yogurt-marinated chicken simmered in a velvety tomato-cream sauce and a hint of spice, this recipe tastes like something straight from an Indian restaurant—but it’s all made right at home, with no takeout menu required.

Why You’ll Love This Recipe

I love how Butter Chicken feels like a warm hug in a bowl. The chicken is perfectly juicy from the yogurt marinade, and the sauce is smooth, buttery, and full of deep, aromatic spices. Even though it’s loaded with flavor, it’s surprisingly easy to pull together with pantry staples and a skillet. Whether I’m making it for a weeknight dinner or a cozy night in, it always feels a little bit special. Creamy Butter Chicken

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 lbs boneless, skinless chicken thighs
1 cup Greek yogurt
6 cloves garlic, minced
6 cloves fresh ginger, minced
3 tsp garam masala (divided)
2.5 tsp ancho chili powder (or sweet paprika for less heat)
1 tsp turmeric
1 tsp ground cumin
1 tbsp kosher salt (plus more to taste)
½ cup unsalted butter (divided)
1 tbsp ground coriander
28 oz canned diced tomatoes (fire-roasted, if possible)
1.5 cups heavy cream (or half coconut milk for a lighter option)
1 tbsp granulated sugar (or honey/maple syrup)

Directions

Marinate the Chicken
In a large bowl, I mix the yogurt, garlic, ginger, 1.5 tsp garam masala, turmeric, cumin, 1.5 tsp chili powder, and salt. I add the chicken and coat it well. Then I cover and refrigerate it for at least 1 hour, or overnight for the best flavor.
Sear the Chicken
I melt ¼ cup of butter in a large skillet over medium heat. I add the chicken pieces in a single layer and cook for 5–6 minutes until golden and slightly charred on the edges. I work in batches to avoid overcrowding. Once browned, I remove the chicken and set it aside.
Build the Sauce Base
In the same pan, I melt the remaining butter. I sauté the onions (if using) for about 5 minutes until translucent, then stir in the remaining garlic and ginger. I cook for another 2 minutes until fragrant.
Toast the Spices
I add the rest of the garam masala, chili powder, cumin, coriander, and a pinch of salt. I stir constantly for about 60 seconds to toast the spices and release their oils.
Simmer the Tomatoes
I pour in the diced tomatoes with their juices and let the mixture simmer for 10 minutes, stirring occasionally. I crush some of the tomatoes with my spoon to help thicken the sauce.
Blend the Sauce (Optional)
For a smooth sauce, I use an immersion blender to blend the mixture directly in the pan until it’s velvety. If I don’t have one, I press the sauce through a sieve.
Add Cream and Finish Cooking
I reduce the heat to low, stir in the cream and sugar, and return the seared chicken to the pan. I simmer everything together for about 10 minutes until the sauce thickens and clings to the chicken. I taste and adjust salt or sweetness as needed.

Servings and timing

This recipe makes 4 to 6 servings. It takes about 15 minutes to prep, 25 minutes to cook, and at least 1 hour to marinate (though overnight is even better). Total time is approximately 1 hour and 40 minutes.

Variations

Sometimes I lighten it up by using half-and-half or coconut milk in place of cream. For extra heat, I add a pinch of cayenne or a chopped green chili to the sauce. I’ve also made a vegetarian version using paneer or chickpeas instead of chicken—it works beautifully. And if I’m short on time, I skip the blending step for a more rustic texture. Creamy Butter Chicken

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. This dish actually tastes even better the next day. To reheat, I gently warm it on the stove over low heat or in the microwave in 30-second bursts, stirring in between. It also freezes well—I let it cool completely and freeze it in portions for up to 3 months.

FAQs

Can I use chicken breast instead of thighs?

Yes, I’ve used chicken breast and it works well. I just reduce the simmering time by a few minutes to keep the meat tender and avoid drying it out.

Is Butter Chicken spicy?

It’s mildly spiced with warmth rather than heat. If I want it hotter, I add extra chili powder or a chopped chili to the sauce.

Can I make this dairy-free?

Absolutely. I substitute the yogurt with coconut yogurt (plus 1 tsp lemon juice), the butter with ghee or vegan butter, and the cream with coconut milk.

What should I serve with it?

I usually serve it with basmati rice or naan to soak up the sauce. It’s also great with roti, paratha, or even cauliflower rice for a low-carb option.

Can I make it ahead of time?

Yes. This dish is great for meal prep. I often make it the night before—once reheated, the flavors are even more intense and delicious.

Conclusion

Creamy Butter Chicken is my ultimate comfort food—rich, flavorful, and surprisingly simple to make. It’s perfect for a cozy night in or for impressing guests without breaking a sweat. Once I tasted this homemade version, I never looked back at takeout again. It’s a kitchen staple that always brings big flavor and warm memories to the table.