Butter Chicken (Easy Creamy & Flavor-Packed Recipe) – A Comforting Classic Made Simple

There’s something magical about a bowl of butter chicken. Rich, velvety, tomato-butter sauce. Tender bites of marinated chicken. Warm spices that wrap around your senses like a cozy blanket. And that irresistible creaminess that makes every spoonful feel like comfort food at its finest. If you’ve ever ordered butter chicken at your favorite Indian restaurant and wondered how to recreate that same creamy, flavorful magic at home, this easy creamy & flavor-packed recipe is your new go-to.

Despite its elegant flavors and luxurious texture, butter chicken is surprisingly simple to make. The secret lies in a few smart techniques: marinating the chicken in yogurt to make it unbelievably tender, layering spices for depth, and simmering everything long enough for the flavors to meld into that classic silky sauce. It’s a dish that feels special, yet comes together with everyday pantry spices and a handful of fresh ingredients.

Butter chicken—also known as murgh makhani—originated in Delhi in the 1950s, when chefs at the famous Moti Mahal restaurant accidentally created it using leftover tandoori chicken and a tomato-butter cream sauce. It instantly became iconic, spreading across India and eventually worldwide as one of the most beloved curries. What makes it stand out is its mild, comforting flavor. It’s not spicy like vindaloo or tangy like tikka masala; instead, it’s soothing, buttery, and aromatic with warm, earthy spices.

When I make butter chicken at home, it fills the kitchen with the smell of toasted spices, caramelized tomato, melted butter, and garlic—an aroma that makes everyone suddenly appear in the kitchen with a bowl in hand. It’s a dish that invites gathering. Serve it with warm basmati rice or pillowy naan and you’ve got the kind of meal that turns an ordinary evening into something memorable.

What I love most about this recipe is that it’s completely approachable—even for cooks who are new to making Indian dishes at home. The ingredients are simple, the technique is forgiving, and the flavor payoff is enormous. The marinade does half the work for you, transforming the chicken into succulent, flavorful pieces that practically melt in your mouth. Meanwhile, the sauce takes just minutes to simmer into creamy perfection.

Whether you’re cooking for your family, treating yourself, or making a cozy weekend dinner, this easy butter chicken recipe will become a favorite. It’s luxurious yet simple, comforting yet exciting, and absolutely bursting with flavor. Let’s dive into the creamy, buttery, spice-filled goodness.

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Ingredients:

• 1 1/2 lbs boneless chicken breast or thighs, cut into chunks
• 1 cup plain yogurt
• 1 tablespoon lemon juice
• 1 tablespoon grated fresh ginger
• 4 garlic cloves, minced
• 1 teaspoon garam masala
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon salt

For the sauce:

• 3 tablespoons butter
• 1 tablespoon oil
• 1 small onion, finely diced
• 4 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 1/2 cups tomato sauce or crushed tomatoes
• 1 teaspoon garam masala
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon coriander
• 1 cup heavy cream
• 1 teaspoon sugar (optional)
• Salt to taste
• Fresh cilantro for garnish

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Instructions:

1. In a bowl, combine yogurt, lemon juice, ginger, garlic, garam masala, turmeric, cumin, paprika, and salt.
2. Add the chicken cubes and toss to coat. Cover and marinate at least 30 minutes (or overnight for best results).
3. In a large skillet, heat oil and 1 tablespoon of butter over medium heat. Add the marinated chicken and cook until lightly browned. Remove chicken and set aside.
4. Add remaining butter to the skillet. Sauté onions until soft and golden.
5. Stir in garlic and ginger, cooking until fragrant.
6. Add tomato sauce, garam masala, cumin, paprika, chili powder, and coriander.
7. Simmer 10 minutes, stirring occasionally.
8. Stir in heavy cream and return chicken to the pan.
9. Simmer 10–15 minutes until creamy and thickened.
10. Taste and adjust seasoning. Add sugar if you prefer a sweeter, restaurant-style flavor.
11. Garnish with cilantro and serve with rice or naan.

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Tips & Tricks

• Marinate overnight for the most tender, deeply flavored chicken.
• Use chicken thighs for extra tenderness and richness.
• Don’t rush the sauce. Simmering develops the signature creamy depth.
• Add a splash of water or broth if the sauce gets too thick.
• For a smoother sauce, blend the tomato base before adding the cream.
• Mild or spicy? Add cayenne pepper for heat or reduce chili powder for a milder version.

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Variations

• Coconut Butter Chicken: Swap the cream for coconut milk for dairy-free richness.
• Vegetarian Butter “Chicken”: Use roasted cauliflower or paneer.
• Butter Chicken Pasta: Toss sauce with cooked pasta and bite-sized chicken.
• Spicy Version: Add fresh green chilies or extra cayenne.
• Honey Butter Chicken: Add 1 tablespoon honey for a sweet twist.

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Serving Suggestions

Serve butter chicken with:

• basmati rice
• garlic naan
• roti or chapati
• turmeric rice
• cucumber raita
• roasted vegetables
• lentils or chickpeas

It’s also incredible in bowls layered with rice, greens, crunchy veggies, and extra sauce.

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Storage Information

Refrigerator: Store up to 4 days in an airtight container.
Freezer: Freeze up to 2 months. Thaw overnight for best texture.
Reheat: Warm gently on the stovetop, adding extra cream or water if needed.

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FAQ

Is butter chicken spicy?
Not usually—it’s mild, creamy, and warm-spiced.

Can I make it dairy-free?
Yes! Use coconut milk and vegan butter.

Can I use store-bought garam masala?
Absolutely—use your favorite blend.

Why marinate with yogurt?
Yogurt tenderizes the chicken and infuses flavor deeply.

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History / Fun Facts

Butter chicken was invented in Delhi in the 1950s to repurpose dry tandoori chicken. The chefs mixed leftover chicken with a luxurious tomato-butter cream sauce, creating one of the most iconic Indian dishes ever. Today, it’s enjoyed worldwide—from food trucks to high-end restaurants—and continues to be one of the most beloved curries for its comfort, richness, and universal appeal.