Indian Butter Chicken with Creamy Sauce – A Classic Comfort Dish

Introduction

Few dishes are as universally loved as Indian Butter Chicken with Creamy Sauce. This iconic dish features tender, succulent pieces of chicken enveloped in a rich, spiced tomato-based sauce, perfectly balanced with cream and butter. It’s comforting, aromatic, and indulgent, making it a favorite at both home kitchens and fine Indian restaurants.

The magic of butter chicken lies in its sauce: velvety, slightly sweet, and richly spiced without being overwhelming. It’s an ideal dish for introducing yourself or your guests to the warmth of Indian cuisine. With a few key ingredients and simple techniques, you can recreate this classic at home for a meal that feels celebratory yet approachable.

Why You’ll Love This Recipe

Rich and creamy sauce that clings beautifully to each chicken piece.
Balanced spices—warm, aromatic flavors without excessive heat.
Simple preparation that delivers restaurant-quality results at home.
Customizable—adjust cream, spice levels, or add vegetables for variety.
Perfect with rice or naan for a hearty, complete meal.

A Brief Background

Originating in Northern India, butter chicken—or murgh makhani—was developed in the mid-20th century in Delhi. It was created to use leftover tandoori chicken by simmering it in a tomato-butter sauce, resulting in a dish that is tender, flavorful, and indulgent. Today, it’s a globally celebrated dish, known for its creamy texture and subtly spiced profile.

Ingredients

For the Chicken Marinade

500 g (1 lb) boneless chicken thighs or breasts, cut into bite-sized pieces
1 tablespoon lemon juice
1 teaspoon ground cumin
3 tablespoons plain yogurt
1 teaspoon ground coriander
1 teaspoon garam masala
½ teaspoon turmeric
Salt, to taste
½ teaspoon chili powder (adjust to taste)

For the Butter Chicken Sauce

3 tablespoons unsalted butter
1 medium onion, finely chopped
3 cloves garlic, minced
1-inch piece fresh ginger, grated
400 g (14 oz) canned tomatoes, blended or crushed
1 teaspoon ground cumin
1 teaspoon garam masala
½ teaspoon smoked paprika
1 teaspoon ground coriander
½ teaspoon chili powder
½ cup heavy cream or coconut cream for a lighter option
Salt and pepper, to taste
Fresh cilantro leaves for garnish

Equipment

Mixing bowl for marinade
Skillet or sauté pan
Blender or food processor for tomatoes (optional)
Spatula or wooden spoon

Step-by-Step Instructions

1. Marinate the Chicken

In a medium bowl, combine yogurt, lemon juice, cumin, coriander, garam masala, turmeric, chili powder, and salt. Add the chicken pieces and coat evenly. Cover and refrigerate for at least 1 hour, or up to overnight for deeper flavor.

2. Cook the Chicken

Heat a tablespoon of butter in a large skillet over medium heat. Add the marinated chicken and sear until golden on all sides but not fully cooked through. Remove from the pan and set aside.

3. Prepare the Sauce

In the same skillet, melt the remaining butter. Sauté onions until soft and golden, about 5–6 minutes. Add garlic and ginger and cook for another minute until fragrant.
Stir in cumin, coriander, garam masala, paprika, and chili powder. Cook for 30 seconds to bloom the spices.

Add the blended or crushed tomatoes and simmer for 10–15 minutes, stirring occasionally, until the sauce thickens slightly.

4. Finish the Butter Chicken

Return the chicken to the skillet, coat it in the sauce, and simmer for 10 minutes, or until the chicken is fully cooked. Stir in the cream, adjust seasoning with salt and pepper, and simmer for an additional 2–3 minutes until the sauce is silky and rich.

5. Garnish and Serve

Garnish with fresh cilantro leaves and serve immediately with steamed basmati rice, naan, or roti.

Expert Tips

Marinate longer for tenderness: Overnight marination gives the best flavor and texture.
Sear chicken first: Locks in juices and prevents the meat from becoming dry in the sauce.
Adjust creaminess: Use coconut cream for a dairy-free version, or reduce cream for a lighter sauce.
Spice balance: Adjust chili powder to control heat; smoked paprika adds depth without overpowering.
Reheat gently: Butter chicken tastes even better the next day when flavors have melded, just warm over low heat.

Variations & Customizations

Vegetable Butter Chicken: Add cauliflower, peas, or bell peppers for a vegetarian-friendly twist.
Spicy Butter Chicken: Increase chili powder or add fresh green chilies for heat.
Cashew Cream Version: Blend cashews with water and stir into the sauce for a nutty, creamy alternative.
Smoky Flavor: Grill or broil the chicken before adding it to the sauce for an authentic tandoori flavor.

Serving Suggestions

With Rice: Steamed basmati rice or jeera rice complements the creamy sauce perfectly.
With Bread: Naan, roti, or paratha for dipping into the luscious sauce.
Side Salads: Light cucumber raita or a fresh tomato salad balances the richness.
Garnish Ideas: Sprinkle extra garam masala or fresh cilantro for enhanced aroma and color.

Make-Ahead & Storage Tips

Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Butter chicken freezes well for up to 2 months; thaw overnight before reheating gently.
Reheat: Warm on low heat on the stove to prevent the cream from separating.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?
Yes, but thighs are juicier and less prone to drying out. Cook breasts slightly less to retain moisture.

Can I make this dairy-free?
Yes, replace cream with coconut cream and use oil instead of butter for a vegan-friendly version.

Is this dish very spicy?
No—the spice is moderate. Adjust chili powder or add fresh chilies to taste.

Conclusion

Indian Butter Chicken with Creamy Sauce is a dish that delivers comfort, flavor, and elegance in every bite. With tender chicken, aromatic spices, and a rich, silky sauce, it’s no wonder this recipe is a global favorite. Whether for a family dinner or a special occasion, this butter chicken is easy to prepare yet impressively delicious. Serve with rice or warm bread, and enjoy a cozy, flavorful experience that captures the best of Indian cuisine.