Oh my goodness, I have to spill about this butter chicken moment that absolutely blew my mind! I was craving something rich, creamy, and totally comforting—and butter chicken hit every one of those notes perfectly. The first bite? Pure magic. The creamy tomato chicken sauce was this silky, buttery hug that wrapped around the tender chicken, while just the right touch of spices gave it that warm, savory, and slightly smoky kick. Seriously, the savory sweetness and that hint of spice were like a flavor party in my mouth.
What made this butter chicken unforgettable was how the Indian butter sauce clung lovingly to each morsel. It wasn’t too heavy or greasy but just right—balanced between luscious creaminess and vibrant spices. It reminded me of that unforgettable murgh makhani I first fell for at Destination India Restaurant in Lafayette, Louisiana. After tasting that, I couldn’t resist making my own version, tweaking the spices and creaminess to hit my perfect comfort food sweet spot. I’m telling you—once you nail butter chicken, you’ll want to make it over and over.
If you’re dreaming of that perfect Indian chicken curry that’s both decadent and so satisfying while cozy on the couch, this butter chicken is your go-to. I’m so excited to share how you can recreate this magic in your kitchen, bring that creamy tomato chicken goodness to your table, and savor every bite. Fellow foodies, get ready to fall hard for this drool-worthy butter chicken!
What You Need
Ready to make your own butter chicken? Here’s the lineup for a flavor-packed feast!
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces (moist and tender works best for butter chicken)
- 1 cup plain yogurt (for marinating — grab a quality brand from your grocery’s international aisle for richer flavor)
- 2 tbsp lemon juice (brightens up your murgh makhani marinade)
- 2 tsp garam masala (this gives your butter chicken authentic warmth)
- 1 tsp turmeric powder
- 1 tsp ground cumin
- 1 tsp Kashmiri red chili powder (adds the perfect color and mild spice)
- 4 tbsp unsalted butter (splurge on the real deal—good butter makes a big difference in that Indian butter sauce)
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece fresh ginger, grated (fresh ginger amps up the flavor immensely)
- 1 can (14 oz) crushed tomatoes (for that creamy tomato chicken base)
- 1 cup heavy cream (adds the silky richness your butter chicken craves)
- 1 tsp fenugreek leaves (kasuri methi), crushed (this little herb is the secret to that signature butter chicken aroma)
- Salt to taste
- Fresh cilantro for garnish
Pro tip: I like going heavy on the fenugreek and garam masala for maximum flavor. When I’m short on time, I use pre-minced ginger and garlic from the fridge, which still tastes fresh and cuts down prep time.
Storage tip: Keep your spices airtight and away from light to keep your butter chicken tasting vibrant every time.
If you want to add a smoky layer, consider using a little tandoori chicken marinade on your pieces before cooking—that’s a game-changer to try! Grab what you need from your international aisle or local Indian market and get ready for a buttery, saucy sensation.
For a buttery twist and the full creamy tomato chicken experience, you won’t regret these ingredients—they make this butter chicken absolutely crave-worthy!
How to Make It
Here’s how to whip up your irresistible butter chicken in your own kitchen! Ready? Let’s go.
- Marinate your chicken: Toss your chicken pieces with yogurt, lemon juice, 1 tsp garam masala, turmeric, cumin, and chili powder. Cover it up and let it chill in the fridge for at least 1 hour (overnight if you’re ahead of schedule). This step tenderizes and layers your butter chicken with deep flavor.
- Cook the chicken: Heat 2 tbsp butter in a skillet over medium-high heat until melted and shimmering. Add the chicken pieces—don’t overcrowd! Sear till they’re golden and just cooked through, about 5-7 minutes. The chicken should look beautifully golden, a little caramelized—the smell will already have you drooling! Remove chicken and set aside.
- Make the sauce: Lower heat to medium and add remaining butter. Toss in your onions and sauté until translucent and soft. This slow cooking builds that buttery, sweet base your butter chicken depends on.
- Add garlic and ginger: Toss those aromatics in and cook for another 2 minutes. The kitchen will start smelling like heaven—warm, inviting, and full of promise.
- Tomatoes come next: Pour in crushed tomatoes, stirring well. Let this simmer for 10-15 minutes—watch it thicken and deepen in color. Your creamy tomato chicken base is coming alive!
- Spice it up: Sprinkle in garam masala and crushed fenugreek leaves, stir and simmer another 5 minutes. This step is where the magic happens with your butter chicken—the Indian butter sauce deepens with complex layers.
- Add cream and chicken: Slowly stir in your heavy cream for that silky finish. Return chicken to the pan and simmer everything together for 10 minutes, letting those flavors meld perfectly. The sauce will have this rich, luscious texture that clings to the chicken perfectly.
Pro tip: For restaurant-quality butter chicken, don’t rush the simmer. It’s those slow moments that make your Indian chicken curry super luscious.
- Final touches: Taste and adjust salt, sprinkle fresh cilantro, and savor your creation.
Your butter chicken is ready to shine! Trust me, your kitchen will smell incredible while this butter chicken cooks, and your taste buds will be cheering for every spoonful.
Serving This Up
Let’s talk about how to bring this butter chicken to the table in style—because presentation and pairings matter, right?
This butter chicken pairs like a dream with warm, fluffy basmati rice or buttery naan bread—you’ll spend a good amount of time using those carbs to scoop up every last drop of that Indian butter sauce. For a fresh contrast, I love a simple cucumber raita or a crunchy kachumber salad to offset that creamy richness.
Got a party? Serve this butter chicken at your next gathering and watch it disappear! It’s always a crowd-pleaser. Spoon it over fragrant rice, garnish with fresh cilantro, and add a lemon wedge on the side for dipping if you want a hint of brightness.
Leftovers? Don’t toss them! Try butter chicken wraps or butter chicken pizza for next-day magic—trust me, your taste buds will thank you. Seasonal twist: Adding a handful of fresh peas or roasted bell peppers to the sauce makes it a spring or summer favorite.
For more drool-worthy ideas, you’ve got to check out this creamy tomato chicken recipe Indian butter sauce style and make your butter chicken shine in new ways. Your butter chicken deserves the spotlight, so whip it out for cozy weeknight dinners or fancy weekend feasts—it always impresses.
Your Questions Answered
Q: How do I make this butter chicken extra flavorful?
A: Marinate the chicken overnight in yogurt and spices. Don’t skip the kasuri methi—it adds that unforgettable smokiness. Also, cooking your onions low and slow brings out sweetness that rounds out the Indian butter sauce.
Q: Can I meal prep this butter chicken?
A: Yes! Butter chicken actually tastes better the next day as flavors meld. Store in an airtight container in the fridge for 3-4 days or freeze portions for up to a month.
Q: What’s the best way to reheat butter chicken without losing quality?
A: Reheat gently on the stove with a splash of water or cream to bring the sauce back to silky. Avoid microwaving too long or it can separate.
Q: Is butter chicken spicy?
A: It’s typically mild to medium-spicy, but you can adjust the chili powder levels to suit your taste buds.
Q: Can I use chicken breast instead of thighs?
A: You can but thigh meat stays juicier in this creamy tomato chicken recipe.
Q: What if I don’t have tandoori chicken?
A: No worries! You can marinate chicken with similar spices for that smoky flavor or try grilling the pieces before adding to the sauce.
Q: How do I get the sauce really creamy without it breaking?
A: Slowly add cream and keep heat moderate. Butter chicken sauce is all about gentle simmering.
If you’re curious about how other foodies tried their stir on butter chicken, check out this home cooking session for inspiration.
Final Bites
Butter chicken isn’t just a dish; it’s a flavor-packed love letter to comfort food. This recipe deserves a spot in your rotation because it checks every box: rich, creamy, aromatic, and satisfyingly saucy. My Foodie Tips:
- Always use chicken thighs for juiciness.
- Don’t rush the onion caramelization—that’s where the depth happens.
- Add fenugreek leaves for that signature Indian butter sauce magic.
Tried variations that get the most love are smoky tandoori chicken butter chicken, a coconut milk twist for tropical vibrance, or a spicier red chili version for heat seekers. You can customize this butter chicken to suit exactly what you’re craving any day of the week.
If you loved this, you also need to try buttery chicken salads like this one that’s a total refresh from FoodieDishes’ refreshing grape chicken salad or dive into juicy, roast-style chicken in the melt-in-your-mouth chicken delight.
This butter chicken journey has me so fired up to see you whip up your own creamy tomato chicken masterpiece. You’re going to love how it fills your kitchen with those irresistible aromas and your belly with pure happiness. Ready, set, butter chicken!
butter chicken
Butter chicken is a rich and creamy North Indian dish featuring tender chicken simmered in a spiced tomato and butter sauce, perfect for pairing with naan or rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Indian
Ingredients
- 1 lb boneless chicken thighs, cut into pieces
- 2 tbsp butter
- 1 cup tomato puree
- 1/2 cup heavy cream
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp turmeric powder
- 1/2 tsp salt
- 1 tbsp vegetable oil
- 1/4 cup fresh cilantro, chopped (for garnish)
- 1 tsp sugar (optional)
Instructions
- Heat oil and 1 tbsp butter in a pan over medium heat. Add onions and sauté until translucent.
- Add garlic and ginger; cook for 1 minute until fragrant.
- Add tomato puree, garam masala, cumin, chili powder, turmeric, salt, and sugar. Cook the sauce for 10 minutes, stirring occasionally.
- Add chicken pieces to the sauce, cover, and cook on low heat for 15 minutes until chicken is tender.
- Stir in heavy cream and remaining butter; simmer for another 5 minutes.
- Garnish with chopped cilantro and serve hot with naan or basmati rice.
Notes
For a smoky flavor, char the chicken pieces before adding them to the sauce or add a pinch of smoked paprika.