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Creamy Butter Chicken

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Creamy Butter Chicken is a rich, comforting dish featuring tender yogurt-marinated chicken simmered in a velvety tomato cream sauce. Bursting with warm spices and aromatic flavor, it’s an Indian restaurant classic made easily at home.

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)

Instructions

  1. In a large bowl, combine yogurt, garlic, ginger, 1.5 tsp garam masala, turmeric, 1.5 tsp chili powder, cumin, and salt. Add chicken, coat well, and marinate at least 1 hour or overnight.
  2. Heat 1/4 cup butter in a skillet over medium heat. Sear chicken in batches for 5–6 minutes per side until golden. Remove and set aside.
  3. In the same pan, melt remaining butter. (Add onions if using) and sauté for 5 minutes. Add remaining garlic and ginger, cook 2 minutes.
  4. Stir in remaining garam masala, chili powder, cumin, coriander, and a pinch of salt. Cook for 1 minute to toast spices.
  5. Add diced tomatoes with juices and simmer for 10 minutes, crushing some tomatoes.
  6. Optional: Blend sauce until smooth using an immersion blender or press through a sieve.
  7. Reduce heat to low. Stir in cream and sugar. Return chicken to pan and simmer 10 minutes until sauce thickens.
  8. Adjust salt or sweetness to taste and serve hot.

Notes

  • Use coconut milk and vegan substitutes for a dairy-free version.
  • Add cayenne or green chili for extra heat.
  • Substitute paneer or chickpeas for a vegetarian alternative.
  • Great for meal prep—flavors deepen overnight.
  • Freezes well for up to 3 months.

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