Print

Creamy Butter Chicken Recipe (Restaurant-Style, Rich & Comforting)

Creamy Butter Chicken Recipe (Restaurant-Style, Rich & Comforting)
Print Recipe

Butter Chicken is a classic Indian-inspired dish made with tender marinated chicken simmered in a rich, creamy tomato sauce infused with warm spices. This homemade version delivers bold flavor with a smooth, buttery texture that’s perfect for scooping up with naan or serving over fragrant basmati rice. It’s comforting, satisfying, and surprisingly easy to make at home.

Ingredients

Scale

Chicken Marinade

  • 2–3 lbs boneless, skinless chicken thighs, trimmed and cut into bite-sized pieces

  • ¼ cup plain Greek yogurt

  • 4 cloves garlic, minced

  • 1 tablespoon fresh ginger, minced

  • 1½ teaspoons garam masala

  • 1 teaspoon turmeric

  • 1 teaspoon ground cumin

  • 1 teaspoon red chili powder

  • 1 teaspoon sea salt

Sauce

  • 2 tablespoons vegetable, canola, or avocado oil

  • 2 tablespoons ghee or butter

  • 5 cloves garlic, minced

  • 1½ teaspoons ground cumin

  • 1½ teaspoons garam masala

  • 1 teaspoon ground coriander

  • 14 oz tomato sauce

  • 1 teaspoon red chili powder

  • ½ teaspoon cayenne pepper

  • 1½ teaspoons sea salt

  • 1 cup heavy cream or full-fat coconut milk

  • ½ teaspoon dried fenugreek (kasoori methi), crushed

  • Fresh cilantro, chopped (optional)

Instructions

1. Marinate the Chicken

In a large bowl, combine yogurt, garlic, ginger, garam masala, turmeric, cumin, chili powder, and salt. Mix well.
Add the chicken and toss until fully coated. Cover and refrigerate for at least 30 minutes or up to 24 hours.

2. Brown the Chicken

Heat the oil in a large skillet over medium-high heat. Add the chicken pieces, shaking off excess marinade.
Cook until browned on both sides (the chicken does not need to be fully cooked). Work in batches if needed. Remove and set aside.

3. Make the Sauce

In the same skillet, melt the ghee or butter over medium heat. Add garlic and ginger and sauté for 1 minute until fragrant.
Add coriander, cumin, garam masala, chili powder, and cayenne. Stir for 30 seconds.

Pour in the tomato sauce and salt, scraping up any browned bits from the pan. Simmer for 5 minutes, stirring occasionally.

4. Finish the Dish

Reduce heat to low and slowly stir in the cream. Add crushed fenugreek.
Return the chicken and juices to the skillet and simmer for 8–10 minutes, until the chicken is cooked through and the sauce is thick and glossy.

Remove from heat and garnish with chopped cilantro.

Notes

  • Marinate longer for deeper flavor: Overnight marinating makes the chicken extra tender.

  • Use chicken thighs: They stay juicier than chicken breasts.

  • Control spice level: Reduce cayenne and chili powder for a milder dish.

  • Cream option: Coconut milk works well for a dairy-free version—use full fat for best texture.

  • Taste as you go: Adjust salt and spice before serving.

Find it online: https://chocotune.com/creamy-butter-chicken-recipe-restaurant-style-rich-comforting/