Creamy Butter Chicken

Butter chicken is an Indian classic. If you have ever been to an Indian restaurant, or have ever asked for a recommendation of a must-have Indian dish, this is usually at the top of the list. This creamy butter chicken tastes just like restaurant quality butter chicken, with a few tweaks to make it easy and weeknight friendly. The flavour is addictive, and you'll be wondering why you didn't make it at home sooner!

Butter chicken is a popular north Indian dish. While it is not a dish that is generally enjoyed everyday at home, it is popular for a reason. Packed with tender pieces of marinated chicken, and a flavourful, creamy sauce, it's worth the extra effort.

This pairs well with my foolproof jasmine rice, or even some store-bought naan. If you are looking for a cooling element, tzatziki is similar to Indian raita, which is also a cucumber and yogurt side.

Jump to:

• Ingredients
• Instructions
• Expert Tip
• Substitutions
• Variations
• Equipment
• Storage
• Creamy Butter Chicken
• Food safety
• 💬 Comments

Ingredients

A full list of ingredients with measurements is located on the recipe card, below.

Instructions

Combine your chicken with all the ingredients needed for the marinade. You do not need to let the chicken sit in the marinade. Transfer to a baking sheet, and bake at 375°F for 15 minutes. Because the chicken is cut into bite-sized pieces, it will cook relatively quickly.

In a large stainless steel skillet with 1 tablespoon of butter, brown garlic, ginger, cashew nuts, cardamon and a cinnamon stick until fragrant. It will not take long for the spices to brown.

Add the tomato passata to the skillet, and let it cook through until the water has evaporated, and it has thickened.

Once the passata is thick, remove the visibly large spices such as cardamon pods and cinnamon sticks, and put the sauce into a blender. Add half of the water, and blend until smooth.

Return the mixture back to the skillet, and add the remaining water. Add the ground spices and sugar, as well as the chicken. Finish with heavy whipping cream, and dried fenugreek.

Substitutions

• Chicken - You can opt for chicken breasts instead of chicken thighs, if you prefer white meat. Be mindful to keep the pieces uniform, and bite-sized.
• Tomato passata - You can also use canned crushed tomatoes, or diced fresh tomatoes. You will likely have to put the mixture through a strainer after blending, if using fresh tomatoes. This will yield a silky sauce.
• Dairy free - Instead of sautéing in butter, feel free to use olive oil or your oil of choice. You can also use a dairy substitute instead of heavy cream. The cashews add a good creaminess to the sauce, so you won't lose too much by using a dairy substitute.

Variations

• Spicy - Increase the amount of red chilli powder in both the chicken marinade, and the gravy. The recipe as written has a nice kick to it.
• Kid friendly - Omit the red chilli powder all together!

Equipment

This is what I used to make this recipe - Please be mindful that different equipment and cooking utensils may yield varying results.

• Large stainless steel skillet
• Blender
• Immersion blender in the alternative of a blender
• Sieve [if using immersion blender]
• Mixing bowls
• Oven or air fryer

Storage

Store the butter chicken in an airtight container in the fridge. This will last up to 3 days.

You can also freeze this recipe, in freezer-safe containers. Defrost, and reheat on the stove.

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Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended

See more guidelines at USDA.gov.