Classic butter chicken with cream and tomato sauce

There’s something about walking into my kitchen on a chilly evening and smelling warm spices and butter that snaps me straight into comfort mode. Tonight’s recipe—my take on classic butter chicken—feels like a hug in a bowl: creamy, tomato-y, and just a little luxurious. I learned to make this dish the way my roommate used to: we’d shout about deadlines while the sauce simmered, sneaking spoonfuls until dinner actually landed on the table. The aromas filled the apartment—cumin, garlic, and that gentle sweetness from tomatoes—and we always declared it restaurant-worthy. If you want a cozy weeknight winner that doubles as an impressive dinner-party dish, this is the one I reach for every time.

Quick Facts

• Yield: Serves 4
• Prep Time: 20 minutes (plus 30 minutes marinating, optional)
• Cook Time: 30 minutes
• Total Time: 50–60 minutes

Why This Recipe is Awesome

This butter chicken balances tangy tomato, warm spices, and velvety cream into a sauce that clings to tender chicken pieces like a dream. It tastes rich but never fussy, and it’s forgiving—perfect for weeknights or casual dinner parties. The texture stays silky, the colors look gorgeous (that deep orange-red gets me every time), and the smell will have guests asking, “What’s that?” It’s so easy even your neighborhood takeout will get jealous.

Ingredients

For the Main Dish:

• 1 1/2 lbs boneless, skinless chicken thighs, cut into 1–1.5 inch pieces (thighs stay juicy)
• 1 cup plain yogurt (use full-fat for best creaminess)
• 1 tbsp fresh lemon juice
• 1 1/2 tsp kosher salt, divided
• 1 tsp ground turmeric
• 2 tsp ground cumin
• 2 tsp garam masala
• 3 tbsp vegetable oil or ghee
• 4 tbsp unsalted butter, divided
• 1 medium onion, finely chopped (about 1 cup)
• 4 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 14-oz can crushed tomatoes (or 1 1/2 cups crushed tomatoes)
• 1 cup heavy cream (or 1 cup full-fat coconut milk for dairy-free)
• 2 tsp sugar or honey (balances acidity)
• Fresh cilantro for garnish
• Cooked basmati rice or naan for serving

For the Sauce / Garnish (if applicable):

• Optional: 1 tsp smoked paprika for smoky notes, extra butter for richness, or a squeeze of lemon to brighten before serving.

How I Make It

Step 1:

Marinate the chicken: In a bowl, whisk together 1 cup yogurt, 1 tbsp lemon juice, 1 tsp turmeric, 1 tsp cumin, 1 tsp garam masala, and 1 tsp kosher salt. Toss the chicken pieces in the marinade until coated. Let it sit for at least 30 minutes in the fridge (I sometimes do 2 hours if I plan ahead). The yogurt tenderizes the meat and adds subtle tang.

Step 2:

Brown the chicken: Heat 2 tbsp oil in a large skillet over medium-high heat. Add marinated chicken in a single layer (work in batches if needed) and sear until edges caramelize and pieces get golden—about 3–4 minutes per side. You’ll hear a satisfying sizzle, and the chicken will smell savory and nutty. Remove to a plate; don’t worry about fully cooking through.

Step 3:

Build the sauce: Reduce heat to medium. Add 2 tbsp butter to the same pan and toss in the onion. Sauté until translucent and soft, about 6–8 minutes, stirring so the browned bits lift from the pan. Add garlic and ginger, cook 30–45 seconds until fragrant (you’ll smell the spice bloom). Stir in the remaining 1 tsp cumin, 1 tsp garam masala, and 1 tsp smoked paprika if using—toast the spices for 20–30 seconds. Pour in the crushed tomatoes, scrape up brown bits, and simmer until the sauce thickens slightly, 8–10 minutes. The color will deepen to a warm, glossy orange-red.

Step 4:

Finish the sauce and combine: Add the seared chicken back into the pan with any juices. Stir in 1 cup heavy cream, 1 tbsp sugar, and the remaining 2 tbsp butter. Simmer gently for 8–10 minutes uncovered, until the chicken reaches 165°F and the sauce develops a smooth, velvety texture. Taste and adjust salt. The sauce should coat the back of a spoon—luxurious and clingy.

Step 5:

Serve and garnish: Turn off the heat, stir in a few torn cilantro leaves and a squeeze of lemon if you like brightness. Spoon the butter chicken over steaming basmati rice or serve with warm naan. Sprinkle extra cilantro and a drizzle of cream for a pretty finish. Take a breath—then dig in while the sauce still shimmers.

Pro Tips

• Use chicken thighs for juiciness; breasts can dry out quickly. Trim excess fat but keep some for flavor.
• Toast whole spices (if using) briefly before grinding to boost aroma. Freshly ground spices pop in a way jarred blends don’t.
• If your sauce tastes too acidic, add a pinch of sugar or a splash of cream to balance it out.
• Want extra depth? Char tomatoes or roast a red bell pepper and blend into the sauce for a smoky twist.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for firm tofu (press and pan-sear) for a vegetarian version; the sauce stays the same but texture shifts to tender cubes.
• Replace heavy cream with full-fat Greek yogurt (stir off heat to avoid curdling) or unsweetened coconut milk for dairy-free—coconut adds a slight tropical note.
• Use ghee instead of butter for a nutty, traditional flavor. Both work beautifully.
• Use gluten-free naan or simply serve over rice to keep the meal gluten-free.

Variations & Tips

• Make it spicy: Add 1–2 tsp crushed red pepper or a chopped green chili during the onion stage.
• Kid-friendly: Leave out spicy chilies and reduce garam masala to 1 tsp; kids love the creamy, tomato-forward flavor.
• Smoky twist: Stir in 1 tsp smoked paprika or briefly char the tomatoes under a broiler first.
• Vegetarian: Use roasted cauliflower or chickpeas instead of chicken for a hearty plant-based option.
• Slow-cooker style: Brown chicken and onions, then transfer to a slow cooker with tomatoes and spices; cook on low 4–5 hours and stir in cream at the end.
• Creative twist: Add roasted red pepper puree for extra sweetness and color—surprising and delicious.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook the dish, cool to room temperature, and refrigerate up to 3 days. Reheat gently on low, adding a splash of water or cream to revive the sauce.

Can I double the recipe?

Sure thing. Use a wider pan or two pans to avoid overcrowding while searing. Simmer time stays about the same, but you may need a bit longer for the sauce to thicken.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil to replace butter and consider adding a little extra salt for depth.

How do I know it’s done?

Chicken reaches doneness at 165°F, and the sauce should coat a spoon and look glossy. The chicken will feel tender when pierced, not rubbery.

What if I don’t have ingredient X?

No fuss—swap crushed tomatoes with a 14-oz can of tomato sauce plus 2 tbsp tomato paste. If you lack garam masala, mix equal parts ground cinnamon, cumin, and coriander as a quick stand-in.

How I Like to Serve It

I pile butter chicken over steaming basmati rice and scatter cilantro and a drizzle of cream on top. On lazy weekends, I pair it with garlic naan and a crisp cucumber salad to cut the richness. It works for weeknight dinners, cozy date nights, and the kind of potlucks where people ask for the recipe twice.

Notes

• Store leftovers in an airtight container up to 3 days in the fridge, or freeze up to 3 months.
• Reheat gently on low so the cream doesn’t split; the safe internal temp for chicken is 165°F.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece! Enjoy that first spoonful while it’s still steaming and perfectly buttery.