Creamy Butter Chicken is tender chunks of chicken bathed in a creamy, tomato-based sauce that is both rich and packed with amazing flavor!
This fantastic Indian-inspired dish strikes a perfect balance between hearty and aromatic spices. Because it's so easy to throw together, its a perfect family recipe for both quick weeknight dinners and easy meal prep for the week to come.
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If you're looking for more easy dinner ideas, you can landed on the right page! Try my Instant Pot Carnitas, Quick and Easy Pork Wonton Soup, or even my Sheet Pan Chicken Taquitos! They're all tried and true family favorites!
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Whether you crave the warm spices on a cold evening or a comforting meal on a busy day, Creamy Butter Chicken is sure to satisfy your taste buds. This phenomenal combination of yogurt and spice-infused chicken, simmered in a velvety sauce enriched with a healthy splash of heavy cream, turns this recipe into a celebration of flavors.
Should you make this Butter Chicken recipe? Please do. I am begging you. I didn't grow up eating dishes like this, but once I started playing with the spices, I was hooked. The flavors are out of this world, the process is simple, and this dish is perfect for anytime of the year.
I love it, my family loves it, and I hope that you will, too!
Tools You'll Need
You won't need much for this Creamy Butter Chicken and what you will use is very basic.
Use a good quality large cast iron skillet or a braiser. It will get hot enough to sear the chicken and maintain its heat. Invest in a quality one and it will last a lifetime.
This is yet another recipe I prefer using an immersion blender for. You'll want to make the sauce smooth and instead of transferring it to a stand up blender or food processor, you can do it straight in the skillet. Less mess, it's easier, and it's safer. If you don't have one yet, get one. I'll show you just how many ways you can use it.
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Frequently Asked Questions
Is this recipe gluten-free?
This creamy butter chicken recipe is 100% gluten-free. No need to make any substitutions.
Can I make butter chicken dairy-free?
This recipe can easily be made with dairy-free by using avocado oil instead of butter. Also, you can swap out unsweetened coconut milk for the heavy cream. The end result will be amazing.
What is garam masala?
Garam Masala is a wonderful blend of spices that help give many Indian dishes its wonderful warmth. There are many varieties out there. Try several and choose your favorite!
What Is Naan?
Naan is a traditional Indian flat bread and it is amazing. I keep these in the freezer at all times. Not only are the perfect for dipping into the Creamy Butter Chicken, but they make an easy and fun base for individual pizzas!
Tips, Tricks, and Substitutions
- Don't leave out the turmeric. Not only does the turmeric give this Creamy Butter Chicken a fantastic color, but it is a powerful anti-inflammatory. I put it in as much food as I possibly can. It naturally works here and I highly suggest it.
- If you cannot find garam masala, you can substitute it with curry powder. It won't be the same, but the general idea will be present.
- You can easily make this recipe spicier if you like. Cook your favorite chili pepper in with the onion or add red chili flakes to the sauce.
- Make sure to truly sear the chicken and let some color develop. It will add to the overall flavor and richness of the end product.
Serving Suggestions
I serve my butter chicken with a simple basmati rice. If you're looking to watch out for the carbs, a Mashed Cauliflower situation would be fantastic! Never forget a side of garlic naan, too. That would be tragic to serve butter chicken without naan!
Creamy Butter Chicken Recipe
Ingredients
Chicken and Marinade
- 2½-3 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- ½ cup plain yogurt
- 2-3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoon garam masala
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
- 2 tablespoon butter
- 1 tablespoon avocado oil
Sauce
- 2 tablespoon butter
- 1 large yellow onion, chopped
- 2-4 cloves garlic, minced
- 1 28 oz can whole tomatoes
- 1 cup chicken broth
- 1 tablespoon ginger, grated
- 2 teaspoon cumin
- 2 teaspoon kosher salt
- 1½ teaspoon garam masala
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- ½ teaspoon fenugreek
- 1 cup heavy cream
Serving
- cooked basmati rice
- naan
- fresh cilantro leaves, greek yogurt
Instructions
Marinade
- Mix the ingredients for the marinade together in a large bowl. Toss chicken pieces in to coat. Marinate for at least 30 minutes and up to overnight.
- In a large skillet, sear chicken pieces in the butter and avocado oil, on medium-high heat, for a few minutes on each side. Make sure to let some good color develop here. It will make a difference in the end.
- Remove the chicken and set aside. Don't worry, it'll finish cooking in the sauce later.
The Sauce
- Lower the heat and add the onion, garlic, and ginger to the remaining 2 tablespoons of butter in the same skillet you cooked the chicken in. Let those start to soften and become fragrant.
- Then add the whole tomatoes, chicken broth, and the spices. Let this simmer for at least 15-20 minutes, scraping the bottom of the pan to release any lovely browned bits. You want the liquid in this to reduce and become very thick.
- After the sauce is reduced, add the heavy cream and use an immersion blender or a standing blender to make the mixture smooth. Add the chicken back into the sauce and allow this to simmer until the chicken is cooked through. Taste for salt and pepper, adding any if you so desire.
- If you would like your sauce a little thinner, simply add the chicken broth to your liking.
- Serve over cooked basmati rice and with warmed garlic naan. I like to garnish with a little yogurt and cilantro. Enjoy!
Notes
-
- Pour rice into a pot.
- Rinse the rice in the pot until the water is clear. The first few times, the water will turn milky. Dump that water. Repeat the “rinse and dump” until the water is clear.
- Return the rice to the pot and level it.
- Touching the top of the rice gently with your index fingertip, add fresh, clear water until it reaches the first knuckle on your finger – approximately one inch of water above the leveled rice.
- Bring this to a boil. Lower to a simmer and cover with a lid for 20 minutes. Do Not Peak. No Touchy for 20 minutes.
- Remove the lid and fluff rice with a fork.
Nutrition
Storage and Reheating Instructions
- Leftovers can be placed in an airtight container in the refrigerator for up to 3 days.
- Leftover butter chicken can also be frozen. Freeze in an airtight container or freezer safe bag for up to 3 months.
- Simply let thaw in the refrigerator, reheat on the stove.
Thank you!
I am so incredibly happy that you are here! I hope you try my Creamy Butter Chicken recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or review. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don't hesitate to contact me!
Happy Cooking!
-Rufus
Other Fantastic Chicken Recipes
One-Pot Chicken and Rice - A classic comfort food meal that's absolutely delicious with minimal cleanup. What's not to like about that?!
Roasted Chicken Thighs - A quick and easy protein option that's perfect for weekly meal prepping!
Crispy Chicken Salad - This salad is just too good! Crispy chicken, fresh greens, and a creamy honey mustard salad dressing that's just out of this world!
Instant Pot Taco Chicken - My go-to for chicken nachos, tacos, burritos and more!
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