Creamy Butter Chicken Recipe: Authentic Indian Flavor

This creamy, tomato-forward Butter Chicken is rich, fragrant, and easy to make at home. I’ve been cooking this version since sixth grade and I always reach for bone-in or boneless chicken thighs because they stay juicy and give the sauce more flavor than breasts. Serve with basmati rice or warm naan for a classic meal.

Looking for a simple bread to go with this? Try making homemade naan to soak up the sauce.

About This Recipe

Butter chicken is one of those comfort dishes that balances bright tomato acidity with creamy richness and warm spices. The sauce is built on sautéed onions, garlic and ginger, spiced with cumin, coriander and garam masala, and finished with cream and a hint of kasoori methi (dried fenugreek) for that distinctive aroma. I learned this recipe from an old classmate many years ago and have adjusted the proportions to suit my taste—more aromatics and a preference for thighs over breasts.

While the dish sometimes gets labeled as “restaurant-style” or “less traditional,” it’s a comforting, crowd-pleasing curry that’s perfect for weeknights or a relaxed weekend dinner. The method here is straightforward: marinate, sear, simmer the sauce, then finish with cream and the cooked chicken.

Key Ingredients

Boneless chicken thighs: Use boneless, skinless thighs for the best combination of flavor and tenderness. If you have bone-in thighs, you can debone them and use the bones to make a quick stock for extra depth.

Greek yogurt: Adds acidity to tenderize and helps the spices adhere to the chicken during marination.

Spices: Garam masala, ground cumin, ground coriander, Kashmiri chili powder (or a smaller amount of cayenne), turmeric, and a cinnamon stick give the sauce its layered, warm flavor.

Lemon juice: A splash in the marinade to help tenderize the meat.

Onion, garlic, and ginger: These three aromatics form the base of the sauce. I use a generous amount of garlic and ginger for a pronounced savory backbone.

Crushed tomatoes: Canned crushed tomatoes make a reliably sweet, deep-red sauce; you can use fresh tomatoes if preferred but may need to cook them down longer.

Heavy cream: Stirred in at the end for that silky, luxurious finish.

Instructions

STEP 1: Combine the chicken with lemon juice, Greek yogurt, garam masala, minced ginger, garlic, Kashmiri chili powder (or a little cayenne), and salt. Marinate at least 30 minutes or overnight in the refrigerator for best flavor and tenderness.

STEP 2: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Fry the marinated chicken in batches until well browned and slightly charred on the edges and cooked through. Transfer the cooked pieces to a plate and keep warm.

STEP 3: In a large pot, melt the butter over medium heat. Add the diced onion, chopped garlic and chopped ginger and cook, stirring occasionally, until the onions are golden and soft—about 7–8 minutes.

STEP 4: Add the ground cumin, ground coriander, garam masala, Kashmiri chili powder, turmeric, and salt. Cook briefly—about 30 to 60 seconds—until the spices become fragrant.

STEP 5: Add the crushed tomatoes and about 2 cups of water or chicken stock. Use an immersion blender or transfer to a blender and puree until smooth for a silky sauce.

STEP 6: Add 1 tablespoon sugar and a cinnamon stick, bring the sauce to a boil, then lower the heat and simmer gently for 25–30 minutes to deepen the flavors.

STEP 7: Stir in 1/2 cup heavy cream and 1 teaspoon kasoori methi (optional) and simmer a few minutes more. Add the seared chicken and cook only until warmed through so it stays tender. Remove the cinnamon stick before serving. Garnish with a swirl of cream and fresh cilantro if you like. Serve with rice or naan.

📋 Recipe

Creamy Butter Chicken

This butter chicken yields a rich, silky tomato sauce with tender, juicy chicken. It’s comforting, fragrant, and simple enough to make for family dinner.

Prep Time: 45 mins • Cook Time: 45 mins • Total Time: 1 hr 30 mins • Servings: 6

Ingredients

For the chicken marinade

• 2 pounds boneless skinless chicken thighs
• 2 tablespoons fresh lemon juice
• 1 tablespoon garam masala
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 1/2 teaspoon Kashmiri chili powder (or 1/4 teaspoon cayenne)
• 1/2 teaspoon salt
• 2/3 cup Greek yogurt

For the sauce

• 4 tablespoons butter
• 1 large onion, diced
• 2 tablespoons chopped garlic
• 1 tablespoon chopped ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon Kashmiri chili powder (or 1/2 teaspoon cayenne)
• 1 teaspoon salt
• 1/2 teaspoon turmeric
• 1 (14-ounce) can crushed tomatoes
• 1 tablespoon sugar
• 1 cinnamon stick
• 1/2 cup heavy whipping cream
• 1 teaspoon kasoori methi (dried fenugreek), optional
• 2 cups water or chicken stock (for thinning the sauce as needed)

Instructions (Concise)

1. Mix marinade ingredients and coat the chicken. Chill at least 30 minutes or overnight.
2. Sear the chicken in hot oil until browned and cooked through. Set aside.
3. Melt butter in a pot, sauté onion, garlic, and ginger until golden.
4. Add spices and cook a short time until fragrant.
5. Add crushed tomatoes and water/stock, then puree smooth if desired.
6. Add sugar and cinnamon stick, simmer 25–30 minutes.
7. Stir in cream and kasoori methi, return chicken to the sauce, heat through, then serve.

Nutrition information is an estimate based on ingredient databases and will vary by brand and portion size.