Creamy Butter Chicken Recipe

On chilly evenings I crave food that feels like a warm blanket, and my creamy butter chicken does exactly that. Picture walking into a kitchen that smells like toasted spices and sweet tomato, hearing a soft simmer, and knowing dinner will hug you from the inside out. I learned to make this version when I wanted comfort without fuss — simple ingredients, fast technique, and flavors that deepen while you sip your wine or nurse a hot cup of tea. It turns a regular weeknight into something cozy and celebratory at once. Pull out your favorite pan, and let’s make a bowl of silky, buttery chicken that tastes like home.

Quick Facts

• Yield: Serves 4
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Why This Recipe is Awesome

This recipe makes a luscious, velvety sauce that clings to tender morsels of chicken — think rich, buttery mouthfeel, bright tomato tang, and warm spice notes that smell incredible while they cook. It’s forgiving, kind to weeknights, and fancy enough for guests. Plus, it’s so easy even your stovetop can’t mess it up — just a little searing, a short simmer, and a final stir of cream and butter for that irresistible sheen.

Ingredients

For the Main Dish:

• 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (breasts okay too)
• 1/2 cup plain yogurt
• 1 tbsp fresh lemon juice
• 1 tsp salt, plus more to taste
• 2 tbsp vegetable oil
• 3 tbsp butter, divided
• 1 medium onion, finely chopped (about 1 cup)
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp garam masala
• 1 tsp ground cumin
• 1/2 tsp smoked paprika (or regular paprika)
• 1/4 tsp cayenne pepper (adjust for heat)
• 1 (14 oz) can crushed tomatoes
• 1/2 cup heavy cream
• 1/4 cup chopped fresh cilantro, for garnish
• Cooked rice or warm naan, for serving

For the Sauce / Garnish (if applicable):

• Optional: 1 tbsp butter extra for finishing, lemon wedges for squeezing

How I Make It

Step 1:

Marinate the chicken: in a bowl combine plain yogurt, lemon juice, and 1 tsp salt. Add the chicken pieces, toss until coated, and let rest for at least 15 minutes. The yogurt tenderizes and gives a soft, juicy texture — I sometimes do this while I chop onions to save time.

Step 2:

Heat 2 tbsp oil in a large skillet over medium-high heat until it shimmers. Add chicken in a single layer (work in batches if needed) and sear just until the edges show golden brown — about 2–3 minutes per side. Don’t crowd the pan; you want a little sizzle and color. Transfer the seared chicken to a plate and set aside.

Step 3:

Lower the heat to medium and melt 2 tbsp butter in the same pan. Add the chopped onion and sauté until soft and translucent, about 6–8 minutes. Stir in the garlic and ginger and cook until fragrant — you’ll smell citrusy, spicy warmth — about 1 minute. Sprinkle in the garam masala, cumin, paprika, and cayenne; stir to toast the spices for about 30 seconds.

Step 4:

Pour in the crushed tomatoes, scrape up any brown bits from the bottom, and bring to a gentle simmer. Add the seared chicken back to the pan, cover partially, and let everything simmer until the chicken cooks through and the sauce thickens — about 10–12 minutes. Taste and adjust salt. You’ll see the sauce reduce into a glossy, deep orange-red—so satisfying.

Step 5:

Finish the dish by stirring in 1/2 cup heavy cream and 1 tbsp butter for shine and silkiness. Simmer 1–2 more minutes, then remove from heat and sprinkle with chopped cilantro. Serve hot over steamed rice or with warm naan; squeeze a lemon wedge if you like a bright lift. Hear that spoon scrape the bowl? That’s the good kind of sound.

Pro Tips

• Pat the chicken dry before searing to get better browning and more flavor.
• Use thighs for juicier results; breasts work but cook a little faster so watch them closely.
• If your sauce tastes too acidic, stir in a pinch of sugar or an extra tablespoon of cream to balance it.
• Leftovers taste even better the next day because the flavors mingle — heat gently on the stove, not the microwave, to keep the cream from splitting.

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

• If you don’t eat dairy, swap the heavy cream for full-fat coconut milk — you’ll get a slightly coconutty sweetness and dairy-free creaminess.
• Use firm tofu instead of chicken for a vegetarian twist; press and cube it, then sear until crisp for texture differences.
• Swap butter with a neutral oil if needed, but you’ll miss the buttery magic; use ¾ the amount of oil as a substitute.
• For a lighter version, use half-and-half instead of cream — sauce thins slightly but remains rich.

Variations & Tips

• Spicy: Add 1 tsp crushed red pepper flakes or extra cayenne for a bright heat kick.
• Kid-friendly: Reduce the spices (leave out cayenne) and add a splash of cream for a milder, sweeter sauce.
• Smoky: Finish with a pinch of smoked paprika and a tiny splash of liquid smoke for barbecue vibes.
• Herby twist: Stir in fresh chopped mint with cilantro for a bright, summer-forward version.
• One-pot dinner: Brown chicken, then sauté onions and add rice and water to make a saucy rice-and-chicken skillet (adjust liquid to 1 1/4 cups per cup rice).
• Creative twist: Stir in 2 tbsp almond butter at the end for a nutty, slightly thicker sauce that tastes amazing over roasted veggies.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cool the dish to room temperature within two hours, store in an airtight container in the fridge for up to 3 days, and reheat gently on the stovetop. The flavors deepen overnight, so I often make it a day ahead.

Can I double the recipe?

Sure thing. Use a wider pan or two pans so the chicken still sears rather than steams; you might need a couple extra minutes of simmering time.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Chicken is ready when the pieces register 165°F on an instant-read thermometer and the center feels tender. The sauce should coat the back of a spoon and look glossy.

What if I don’t have ingredient X?

Swap crushed tomatoes with tomato puree or 1 cup marinara plus 2 tbsp tomato paste. No cilantro? Use parsley or skip the herb; a squeeze of lemon still brightens the dish.

How I Like to Serve It

I love this butter chicken with steaming basmati rice and a wedge of lemon. For casual weeknights, I serve it with warm store-bought naan and a simple cucumber-yogurt salad to cut the richness. For company, I lay out rice, naan, and a bowl of pickled onions so people can assemble their plates. It works equally well at a winter comfort dinner or a relaxed summer evening when you want bold flavor without fuss.

Notes

• Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
• Always cook chicken to a safe internal temperature of 165°F.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!