Why You’ll Love this Creamy Butter Chicken
If you’re craving a dish that’s both comforting and impressive, this Creamy Butter Chicken is about to become your new favorite. I’ve tested countless versions, and this one hits all the right notes.
The magic happens when tender tandoori-marinated chicken meets that velvety sauce—butter, tomato, and cream melding into something truly divine. It’s rich without being heavy, spiced without overwhelming heat.
What I love most? The versatility. Serve it with naan for soaking up that luscious sauce, or over rice for a complete meal. Trust me, your dinner guests will think you’ve been cooking Indian cuisine for years.
What Ingredients are in Creamy Butter Chicken?
Butter chicken is one of those iconic Indian dishes that seems complex but actually uses everyday ingredients you probably have in your pantry right now. The beauty of this recipe lies in the perfect balance between the aromatic spices, creamy texture, and tender chicken. I personally think the secret to amazing butter chicken is using good quality butter and not skimping on the cream—these are what give the dish its signature richness that makes you want to lick the plate clean.
- Chicken breasts (marinated in tandoori paste)
- ¼ pound butter, melted
- 20-ounce can tomato sauce
- 2 teaspoons salt
- 1 teaspoon sugar
- ½ teaspoon white pepper
- 1 teaspoon dried parsley
- ¼ liter whipping cream
- Water (as needed for consistency)
- ½ teaspoon garlic powder
- ½ teaspoon ginger powder
- Minced red or green chili peppers (to taste)
- Minced ginger for sautéing (optional)
- Fresh cilantro (for garnish)
- Naan bread or rice (for serving)
When shopping for these ingredients, try to find authentic tandoori paste at an Indian market or in the international aisle of your grocery store—it makes all the difference in the chicken’s flavor. Also, don’t worry too much about the exact amount of chili peppers; this is where you can customize the heat level to suit your preference. And while the recipe calls for chicken breasts, you could absolutely substitute thighs if you prefer darker meat with a bit more richness. Remember, the sauce should be thick enough to coat a spoon but not so thick that it becomes pasty.
How to Make this Creamy Butter Chicken
Making butter chicken starts with properly preparing your chicken. First, marinate your chicken breasts in tandoori paste—you can find this at Indian markets or in the international section of most grocery stores. Once marinated, cook the chicken on a barbecue or in your oven until it’s completely done. After it’s cooked through, cut the chicken into bite-sized chunks and set aside. This gives you perfectly seasoned, tender pieces that will soak up all that creamy sauce we’re about to make.
Now for the star of the show—that luscious, velvety sauce. In a large pan, melt ¼ pound of butter (yes, a whole quarter pound, trust me on this). Once melted, pour in a 20-ounce can of tomato sauce and season with 2 teaspoons of salt, 1 teaspoon of sugar, ½ teaspoon of white pepper, and 1 teaspoon of dried parsley. Stir well, then pour in ¼ liter of whipping cream.
This combination is what gives butter chicken its signature rich, creamy texture. Bring this mixture to a gentle boil, stirring frequently to prevent the cream from separating. Add water as needed to achieve your desired consistency—remember, you want the sauce thick enough to coat a spoon but not so thick it’s gloopy. Next, sprinkle in ½ teaspoon each of garlic powder and ginger powder, along with minced chili peppers to your heat preference.
Finally, add your cooked chicken chunks to the sauce, making sure each piece gets thoroughly coated. If you’re feeling fancy, stir in some sautéed minced ginger and fresh cilantro—these are optional but add wonderful depth of flavor. Let everything simmer together for a few minutes, allowing the chicken to absorb some of the sauce flavors.
Once everything is hot and the flavors have melded, remove from heat and serve your butter chicken over fluffy rice or with warm naan bread for dipping. I can’t think of a more satisfying meal when the craving for something creamy and comforting hits.
Creamy Butter Chicken Substitutions and Variations
While traditional butter chicken is absolutely delicious as written, I’ve discovered several tasty substitutions that can accommodate dietary restrictions or simply add new flavor dimensions to this classic dish.
For dairy-free folks, coconut milk works beautifully instead of cream, adding a subtle tropical note.
Can’t find tandoori paste? Mix yogurt with garam masala, cumin, and paprika.
Vegetarians can swap in tofu or paneer, and I’ve even used chickpeas in a pinch.
Sometimes I’ll toss in spinach for extra nutrition, or add a splash of lemon juice to brighten everything up.
The beauty of butter chicken? It’s forgiving, adaptable, and always comforting.
What to Serve with Creamy Butter Chicken
When it comes to serving this aromatic butter chicken, the perfect accompaniments can elevate your meal from simply delicious to absolutely memorable.
I’ve found that traditional naan bread is the ultimate partner—nothing beats tearing off pieces to scoop up that velvety sauce.
Rice is my go-to backup option, preferably basmati with its fragrant aroma.
Why not try a cooling cucumber raita or a simple green salad with lemon dressing to balance the richness?
For a complete spread, add some samosas or pakoras as starters.
Trust me, your guests will be reaching for seconds before they’ve finished their firsts.
Final Thoughts
As I’ve shared this treasured butter chicken recipe with you, I hope it becomes a staple in your cooking repertoire.
There’s something magical about the combination of creamy sauce, tender chicken, and aromatic spices that makes this dish irresistible.
Whether you’re cooking for family on a weeknight or impressing guests at a dinner party, butter chicken rarely disappoints.
The beauty lies in its flexibility—adjust the spice level, serve with naan or rice, or even make extra sauce for dipping.
Butter Chicken
Ingredients
Equipment
Method
- Marinate chicken breasts in tandoori paste until well coated.
- Cook the marinated chicken on a barbecue or in the oven until completely done.
- Once cooked, cut the chicken into bite-sized chunks and set aside.
- In a large pan, melt the butter over medium heat.
- Pour in the tomato sauce and season with salt, sugar, white pepper, and dried parsley. Stir well to combine.
- Add the whipping cream and bring the mixture to a gentle boil, stirring frequently to prevent separation.
- Add water as needed to achieve your desired sauce consistency – thick enough to coat a spoon but not too thick.
- Sprinkle in the garlic powder, ginger powder, and minced chili peppers according to your heat preference.
- If using, add the sautéed minced ginger for additional flavor.
- Add the cooked chicken chunks to the sauce, ensuring each piece gets thoroughly coated.
- Let everything simmer together for a few minutes, allowing the chicken to absorb the sauce flavors.
- Remove from heat and garnish with fresh cilantro before serving.
- Serve hot with fluffy rice or warm naan bread.
