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.

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.

To Die For Butter Chicken Recipe

Tender chicken pieces simmered in a velvety, spiced tomato-cream sauce—an inviting dish that’s perfect for a cozy night in or a special meal.

Print Pin

Course: Main Course

Cuisine: Indian

Keyword: To Die For Butter Chicken Recipe

Prep Time: 30 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 6

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
  

Butter Chicken Sauce

• 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

1. Place the chicken pieces in a large bowl and add all marinade ingredients. Mix until every piece is coated.
   
2. Cover and refrigerate for at least 30 minutes; overnight gives even better flavor.

Brown the Chicken

1. Warm 1 tablespoon of oil in a large skillet over medium heat.
   
2. 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.
   
3. Continue cooking in batches, adding more oil if needed. Set the seared chicken aside.

Build the Sauce

1. Using the same skillet, melt 3 tablespoons of butter over medium heat.
   
2. Add the sliced onions and cook 5–7 minutes, scraping up any browned bits from the chicken.
   
3. Stir in the garlic, ginger, cumin, and garam masala; cook for about 30 seconds until fragrant.
   
4. 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.

Blend and Finish

1. Carefully transfer the tomato mixture to a blender and puree until smooth.
   
2. Return the blended sauce to the skillet over low-medium heat. Slowly pour in the heavy cream and stir in the sugar.
   
3. Add the seared chicken and any accumulated juices back into the pan. Let everything simmer together, stirring often, until the chicken is fully cooked.
   
4. Stir in the final 3 tablespoons of butter, allowing it to melt into the sauce.
   
5. Serve hot with basmati rice, warm naan, or both.

Nutrition 

Calories: 471 kcal | Carbs: 12g | Protein: 21g | Fat: 39g | Saturated Fat: 19g | Cholesterol: 136mg | Sodium: 1008mg | Potassium: 477mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1279 IU | Vitamin C: 3 mg | Calcium: 77 mg | Iron: 2 mg

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1. 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.
2. 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.
3. 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.
4. 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.
5. 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.