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This butter chicken is the kind of cozy, flavor-packed dinner everyone gets excited about.
When the tender chicken simmers in that creamy, restaurant-style sauce,
something magical happens—it becomes unbelievably rich, comforting, and completely irresistible.
Your family will love piling it over warm rice or scooping it up with naan,
and you’ll love how simple it is to bring this classic Indian dish to life right in your own kitchen.
If you’re craving bold flavor without complicated steps,
this butter chicken is sure to become a weeknight favorite.
Why You’ll Love This Butter Chicken
There are plenty of butter chicken recipes out there, but this one has everything you want in a homemade version. The chicken is marinated so it stays beautifully tender, while the creamy tomato sauce is rich, silky, and packed with warm spices that taste like they’ve been simmering for hours.
The real secret is blending the sauce with cashews before finishing it with cream and butter. It creates that velvety, restaurant-style texture that’s impossible to resist. Every spoonful is rich without being heavy, with just the right balance of savory, buttery, and gently spiced flavors.
Serve it over fluffy basmati rice, scoop it up with warm naan, or do both—you’ll want something to soak up every last drop of that incredible sauce.
For the Chicken
- Chicken Breasts – Cut into bite-size pieces so they cook quickly and absorb the marinade well.
- Plain Yogurt or Sour Cream – Helps tenderize the chicken and adds a creamy base for the spices.
- Garlic (minced) – Adds depth and savory aroma to the marinade.
- Ginger (minced) – Gives the chicken a warm, slightly spicy flavor that balances the richness.
- Garam Masala – The main spice blend that brings classic Indian flavor.
- Turmeric – Adds color and earthiness.
- Cumin – Enhances the warmth and complements the other spices.
- Chili Powder – Adds mild heat and boosts the overall flavor.
- Salt – Essential for seasoning the chicken properly.
- Olive Oil or Avocado Oil – Helps the chicken brown nicely when searing.
For the Butter Chicken Sauce
- Butter – Divided for sautéing the onions, enriching the sauce, and finishing at the end.
- Yellow Onion (sliced) – Forms the base of the sauce and adds sweetness as it cooks.
- Garlic (minced) – Gives the sauce strong, savory flavor.
- Ginger (minced) – Adds brightness and warmth to the sauce.
- Garam Masala – Infuses the sauce with aromatic Indian spices.
- Cumin – Adds depth and earthy flavor.
- Crushed Tomatoes – Creates the body of the sauce and balances the creaminess.
- Chili Powder – Adds color and gentle heat.
- Cayenne Pepper – Optional, for those who want extra spice.
- Salt – Seasons the sauce so all flavors shine through.
- Cashews (unsalted) – Blend into the sauce to make it silky and naturally creamy.
- Heavy Cream – Brings richness and turns the sauce beautifully smooth.
- Sugar – Rounds out acidity from the tomatoes and balances the flavors.
How to Make Butter Chicken
Making butter chicken at home is much easier than you might think. Once the chicken is marinated, the rest comes together in a single skillet.
Step 1: Marinate the Chicken
Combine the chicken with the yogurt (or sour cream), garlic, ginger, garam masala, turmeric, cumin, chili powder, and salt. Stir until every piece is evenly coated, then refrigerate for at least 30 minutes. If you have the time, letting it marinate overnight gives the chicken even more flavor.
Step 2: Brown the Chicken
Heat the oil in a large skillet over medium heat. Working in batches, sear the chicken for about 3 minutes per side until lightly golden. It doesn’t need to be fully cooked yet—it will finish cooking in the sauce. Transfer the chicken to a plate.
Step 3: Build the Sauce
In the same skillet, melt 3 tablespoons of butter and cook the sliced onion until softened, scraping up the flavorful browned bits from the bottom of the pan. Add the garlic, ginger, cumin, and garam masala, cooking just until fragrant.
Stir in the crushed tomatoes, chili powder, cayenne (if using), salt, and cashews. Bring everything to a gentle simmer and cook for about 10 minutes so the flavors can develop.
Step 4: Blend and Finish
Blend the tomato mixture until completely smooth, then return it to the skillet. Stir in the heavy cream and sugar before adding the browned chicken and any juices from the plate.
Let everything simmer gently until the chicken is fully cooked and wonderfully tender. Finish by stirring in the remaining butter until it melts into the sauce, creating the rich, glossy finish butter chicken is famous for.
Serve immediately with basmati rice, warm naan, or both.
Tips and Variations
Butter chicken is already a wonderfully forgiving recipe, but these tips make it even better.
- Marinating overnight gives the chicken the deepest flavor and the most tender texture.
- Chicken thighs work just as well as chicken breasts and stay especially juicy during cooking.
- Blend the sauce until completely smooth if you’re after that classic restaurant-style finish.
- Adjust the cayenne to suit your family’s taste. Leave it out completely for a milder version or add a little extra if you enjoy more heat.
- Simmer the chicken gently rather than boiling it, which helps keep it tender while allowing it to soak up all the flavors of the sauce.
- Butter chicken tastes even better the next day, making it perfect for meal prep.
- Freeze leftovers in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
How to Serve Butter Chicken
Butter chicken is traditionally served over steamed basmati rice, which happily soaks up every bit of the rich, creamy sauce. Warm naan is just as important if you ask me—it’s perfect for scooping up every last bite.
To round out the meal, pair it with simple sides like roasted vegetables, cucumber salad, or lightly sautéed green beans. A sprinkle of fresh cilantro and a drizzle of cream right before serving make it look just as good as it tastes.
Whether you’re making it for a casual weeknight dinner or serving guests, this is one of those meals that always disappears fast.
Butter Chicken FAQs
- Can I use chicken thighs instead of chicken breasts?
Yes, absolutely. Chicken thighs stay extra juicy and tender in this recipe. Use whichever cut you prefer—both work beautifully. - Do I have to marinate the chicken for a long time?
Not necessarily. A quick 30-minute marinade adds a lot of flavor, but if you have the time, overnight makes the chicken even more tender and flavorful. - Do I need to blend the sauce?
Blending gives the sauce that smooth, silky texture butter chicken is known for. If you skip this step, the sauce will still taste great—it just won’t be quite as creamy. - How can I make the sauce less spicy?
Simply reduce or leave out the cayenne. The dish still has wonderful flavor without the heat, making it very kid-friendly. - Can I freeze butter chicken?
Yes! It freezes really well. Let it cool completely, then store it in an airtight container for up to 2–3 months. Thaw overnight in the fridge and warm gently on the stove.
To Die For Butter Chicken Recipe
Notes
Ingredients
Chicken Marinade- 3 large chicken breasts, cut into bite-size pieces
- 1/2 cup plain yogurt or sour cream
- 1 tbsp minced garlic
- 2 tsp minced ginger
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 2 tbsp olive oil or avocado oil
- 6 tbsp butter, divided
- 1 medium yellow onion, sliced
- 1 tbsp minced garlic
- 2 tsp minced ginger
- 2 tsp garam masala
- 1 tsp cumin
- 1 (15-oz) can crushed tomatoes
- 1 tsp chili powder
- 1/4 tsp–1 tsp cayenne pepper (optional, adjust to taste)
- 1 tsp salt
- 1/2 cup unsalted cashews
- 1 cup heavy cream
- 1 tbsp sugar
Instructions
Marinate the Chicken- Place the chicken pieces in a large bowl and add all marinade ingredients. Mix until every piece is coated.
- Cover and refrigerate for at least 30 minutes; overnight gives even better flavor.
- Warm 1 tablespoon of oil in a large skillet over medium heat.
- Add a portion of the chicken to the pan, searing each side until lightly browned—about 3 minutes. The chicken won’t be cooked through yet.
- Continue cooking in batches, adding more oil if needed. Set the seared chicken aside.
- Using the same skillet, melt 3 tablespoons of butter over medium heat.
- Add the sliced onions and cook 5–7 minutes, scraping up any browned bits from the chicken.
- Stir in the garlic, ginger, cumin, and garam masala; cook for about 30 seconds until fragrant.
- Add the crushed tomatoes, chili powder, cayenne (if using), salt, and cashews. Bring to a gentle simmer and let it bubble for about 10 minutes, or until the color deepens.
- Carefully transfer the tomato mixture to a blender and puree until smooth.
- Return the blended sauce to the skillet over low-medium heat. Slowly pour in the heavy cream and stir in the sugar.
- Add the seared chicken and any accumulated juices back into the pan. Let everything simmer together, stirring often, until the chicken is fully cooked.
- Stir in the final 3 tablespoons of butter, allowing it to melt into the sauce.
- Serve hot with basmati rice, warm naan, or both.
