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To make creamy butter chicken, you need a few key items. Here’s your shopping list: - 1.5 lbs boneless chicken thighs, cut into bite-sized pieces - 1/2 cup plain yogurt - 2 tablespoons ginger-garlic paste - 2 tablespoons vegetable oil - 1 large onion, finely chopped - 1 can (14 oz) crushed tomatoes - 1 cup heavy cream - 2 tablespoons butter - Salt to taste - Fresh cilantro for garnish Spices bring your butter chicken to life. Here are the spices you will use: - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon garam masala - 1 teaspoon turmeric powder - 1 teaspoon red chili powder (adjust for spice level) These spices work together to create a warm, rich flavor. To enjoy your butter chicken, consider adding these sides: - Steamed basmati rice - Naan bread These options soak up the creamy sauce and complement the dish perfectly. Enjoy your meal! {{ingredient_image_1}} Start by taking 1.5 lbs of boneless chicken thighs. Cut them into bite-sized pieces. In a mixing bowl, add the chicken. Pour in 1/2 cup of plain yogurt and 2 tablespoons of ginger-garlic paste. Mix well until the chicken is coated. Cover the bowl and let it marinate for at least 30 minutes. For the best taste, marinate for 1-2 hours. Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add 1 large finely chopped onion. Sauté the onion until it turns golden brown and soft. This usually takes about 5-7 minutes. Next, stir in 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1 teaspoon of garam masala, 1 teaspoon of turmeric powder, and 1 teaspoon of red chili powder. Cook the spices for about 2 minutes. This will bring out their rich flavors. Now, add the marinated chicken to the pan. Cook for 5-7 minutes, stirring occasionally. Ensure the chicken is no longer pink on the outside. Pour in one 14 oz can of crushed tomatoes and season with salt to taste. Bring the mixture to a simmer. Cover the pan and let it cook on low heat for about 15 minutes. After that, reduce the heat to low again. Pour in 1 cup of heavy cream while stirring gently. Let it simmer for an additional 10 minutes. This will make the sauce thick and creamy. Just before serving, stir in 2 tablespoons of butter until it melts. Adjust the seasoning if needed. Garnish with fresh cilantro and serve with steamed basmati rice or naan. To get the best flavor in your creamy butter chicken, marinate the chicken in yogurt. The yogurt adds tanginess and tenderizes the meat. Use ginger-garlic paste for a bold taste. Let the chicken sit for at least 30 minutes. For deeper flavor, aim for 1-2 hours. This step makes a big difference. Cook the chicken over medium heat. This helps it cook evenly and stay juicy. Stir the chicken often while it cooks. You want it to turn white, not brown. After adding the crushed tomatoes, let it simmer. This lets the flavors blend well. Finally, add the cream and butter on low heat. This makes the sauce rich and creamy. You can swap chicken thighs for breasts if you prefer. Just remember that breasts may dry out faster. For a lighter sauce, use half-and-half instead of heavy cream. Greek yogurt can replace plain yogurt. If you want less spice, reduce the red chili powder. Fresh cilantro adds a nice touch at the end. If you don’t have it, parsley works too. Pro Tips Marination Magic: Allowing the chicken to marinate for longer (up to 2 hours) will enhance the flavor and tenderness significantly. Perfectly Browned Onions: Ensure the onions are golden brown before adding spices; this step builds a deeper flavor base for your sauce. Spice Level Control: Adjust the red chili powder according to your spice preference; start with less and add more if needed. Richness Boost: Stirring in the butter just before serving elevates the creaminess of the dish, making it extra indulgent. {{image_2}} You can easily make a vegetarian version of butter chicken. Replace the chicken with paneer or tofu. These options soak up flavors well. You can follow the same steps in the recipe. Just marinate the paneer or tofu in yogurt and ginger-garlic paste. Sauté onions and spices as usual. Add crushed tomatoes and cream to make a rich sauce. The result is a creamy delight everyone will love! If you crave more heat, try the extra spicy butter chicken. Increase the red chili powder to suit your taste. You might also add fresh green chilies while cooking the onions. For an extra kick, include cayenne pepper. Just remember, spice can quickly become too much. Adjust slowly to find your perfect heat level. The extra heat brings a bold flavor to this dish. You can make healthy swaps for a lighter butter chicken. Use skinless chicken breasts instead of thighs to cut fat. Swap heavy cream for coconut milk or light cream. This keeps the dish creamy but reduces calories. Consider using less oil when sautéing onions. You can also add more veggies, like bell peppers or spinach, for extra nutrition. These changes keep the dish tasty yet healthier! After you enjoy your creamy butter chicken, store leftovers in an airtight container. Make sure to let it cool to room temperature first. Keep it in the fridge for up to three days. If you want to store it longer, consider freezing it. When reheating, do it slowly. Use a pan over low heat to warm it up. Add a splash of cream or water if the sauce is too thick. Stir it well to keep the flavors rich and creamy. You can also microwave it, but use short bursts to avoid drying it out. If you plan to freeze your creamy butter chicken, here are some tips to follow: - Do let it cool completely before freezing. - Do use a freezer-friendly container or bag. - Don't freeze it with rice or naan. They don’t freeze well. - Don't keep it in the freezer for more than three months. When you're ready to eat, thaw it overnight in the fridge. Reheat as mentioned above for the best flavor. Butter Chicken, also known as Murgh Makhani, comes from India. It started in the 1950s at the Moti Mahal restaurant in Delhi. The chefs made it to use leftover chicken. They mixed it with a rich, creamy sauce. Soon, it became very popular. People loved the flavors. Now, Butter Chicken is a favorite dish worldwide. Yes, you can use chicken breasts. They will work well in this dish. However, chicken thighs keep more moisture. This makes the dish richer. Breasts can dry out if cooked too long. If you use breasts, cook them carefully. They should be juicy and tender. Creamy Butter Chicken can be mild to spicy. It depends on how much red chili powder you add. The recipe calls for one teaspoon, but you can adjust it. If you want less heat, use less chili powder. For more spice, add more. Taste as you go to find your perfect level. Butter chicken is a rich dish made with tender chicken and creamy sauce. We learned about its key ingredients, spices, and side dishes. The steps include marinating, cooking, and simmering to create the perfect meal. I shared tips for the best flavor and cooking techniques, plus some delicious variations. You can also store leftovers and reheat them well. Now you have all you need to make this dish special. Enjoy your cooking and delight your taste buds with this creamy classic!

Creamy Butter Chicken

A rich and flavorful Indian dish made with marinated chicken in a creamy tomato sauce.
Print Recipe Pin Recipe
Course Main Course
Cuisine Indian
Servings 4
Calories 450 kcal

Ingredients
  

  • 1.5 lbs boneless chicken thighs, cut into bite-sized pieces
  • 0.5 cup plain yogurt
  • 2 tablespoons ginger-garlic paste
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder (adjust for spice level)
  • 1 can crushed tomatoes
  • 1 cup heavy cream
  • 2 tablespoons butter
  • to taste salt
  • for garnish fresh cilantro
  • for serving steamed basmati rice or naan

Instructions
 

  • In a mixing bowl, combine the chicken pieces with yogurt and ginger-garlic paste. Marinate for at least 30 minutes, preferably 1-2 hours for enhanced flavor.
  • Heat vegetable oil in a large pan over medium heat. Add chopped onions and sauté until they are golden brown and translucent.
  • Stir in the ground cumin, coriander, garam masala, turmeric, and red chili powder. Cook for about 2 minutes until fragrant.
  • Add the marinated chicken to the pan, cooking for 5-7 minutes, stirring occasionally until the chicken is no longer pink on the outside.
  • Pour in the crushed tomatoes, season with salt, and bring to a simmer. Cover and let cook on low heat for about 15 minutes.
  • Reduce heat to low, and pour in the heavy cream while stirring gently to combine. Let it simmer for an additional 10 minutes until the sauce is thickened and creamy.
  • Just before serving, stir in the butter until melted for added richness. Adjust the seasoning if necessary.
  • Garnish with fresh cilantro and serve hot with steamed basmati rice or naan.

Notes

Marinating the chicken for longer enhances the flavor.
Keyword butter chicken, chicken, creamy, Indian cuisine, spicy