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- Chicken and Marinade Components - 1.5 lbs boneless chicken thighs, cut into bite-sized pieces - 1/2 cup plain yogurt - 2 tablespoons ginger-garlic paste - Spices and Seasoning Elements - 2 tablespoons vegetable oil - 1 large onion, finely chopped - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon garam masala - 1 teaspoon turmeric powder - 1 teaspoon red chili powder (adjust for spice level) - Sauce and Garnishing Ingredients - 1 can (14 oz) crushed tomatoes - 1 cup heavy cream - 2 tablespoons unsalted butter - Salt, to taste - Fresh cilantro leaves, for garnish - Steamed basmati rice or warm naan, for serving In this recipe, chicken thighs bring flavor and tenderness. Yogurt adds a tangy note while helping to marinate the chicken. The ginger-garlic paste gives a nice kick and aroma. The spices create a warm and inviting fragrance. Cumin and coriander add depth. Garam masala brings a complex taste. Turmeric adds color and health benefits. Red chili powder can be adjusted for your spice preference. The sauce comes together with crushed tomatoes and heavy cream for a rich texture. Unsalted butter at the end enhances the dish's creaminess. Fresh cilantro adds a burst of color and freshness. Serve with rice or naan for a full meal. This combination makes for a cozy and satisfying dish. {{ingredient_image_2}} Start by gathering your chicken thighs. Cut them into bite-sized pieces. In a large bowl, mix the chicken with plain yogurt and ginger-garlic paste. This step is key. It adds flavor and keeps the chicken tender. Make sure every piece is coated well. Cover the bowl and place it in the fridge. Let it marinate for at least 30 minutes. If you have time, one to two hours is even better. Next, heat vegetable oil in a large pan over medium heat. Add finely chopped onions. Cook them for about 5 to 7 minutes. You want them to turn golden brown and soft. Stir them often to avoid burning. Once they look just right, it’s time for the spices. Add ground cumin, ground coriander, garam masala, turmeric, and red chili powder. Mix everything well. Cook the spices for about 2 minutes. This helps to release their amazing aromas. Now, it’s time to add the marinated chicken to the pan. Stir it into the spices and onions. Cook for about 5 to 7 minutes. You want the chicken to brown nicely. Once the chicken is no longer pink, pour in the crushed tomatoes. Season with salt to taste. Stir everything together. Bring the mixture to a gentle simmer. Cover the pan and lower the heat. Let it cook for about 15 minutes. This allows all the flavors to blend together. After 15 minutes, lower the heat again. Gradually pour in the heavy cream. Stir gently to mix it into the sauce. Let it simmer for another 10 minutes. Stir occasionally. You want the sauce to become thick and creamy. Just before serving, add the unsalted butter. Stir until it melts into the sauce. Taste and adjust the seasoning if needed. Finally, garnish with fresh cilantro leaves. Serve your creamy butter chicken hot with basmati rice or warm naan. Enjoy your meal! For the best taste, marinate the chicken for 1-2 hours. This helps the spices soak in well. If you are in a hurry, 30 minutes still works. Just remember, longer is better for richer flavor. To keep the chicken juicy, cook it just right. Look for a nice golden brown color. Use a meat thermometer if you have one. The chicken should reach 165°F (74°C). Avoid cooking it too long, or it may dry out. To get that rich, creamy sauce, add the heavy cream slowly. Stir it in gently. Let the sauce simmer for about 10 minutes. This helps it thicken nicely. Finish with butter for extra richness. Taste and adjust the salt if needed. Pro Tips Marination Matters: Allowing the chicken to marinate for 1-2 hours or overnight enhances the flavor and tenderness significantly. Spice Adjustment: Feel free to adjust the red chili powder according to your spice tolerance. Start with less if you're unsure! Creamy Consistency: For an extra creamy sauce, use a combination of heavy cream and coconut milk. It adds a unique flavor twist! Fresh Garnish: Always garnish with fresh cilantro just before serving for a vibrant flavor boost and beautiful presentation. {{image_4}} You can easily make a vegetarian version of creamy butter chicken using paneer. Paneer is a fresh cheese that holds up well in cooking. Start by cutting paneer into bite-sized cubes. Marinate it just like the chicken, using yogurt and ginger-garlic paste. Cook the onions and spices as per the original recipe. Add the marinated paneer and let it simmer in the sauce for about 10 minutes. This gives it a rich, creamy flavor that is truly delicious. If you love spice, you can adjust the heat in the dish. Start by adding more red chili powder. You could also include fresh green chilies while cooking the onions. For an extra kick, toss in a pinch of cayenne pepper when adding the spices. Always taste as you go. This way, you can control the heat to suit your palate. Butter chicken can shine with different proteins too. Shrimp works great because it cooks quickly. Add shrimp after the spices are fragrant, and cook until they turn pink. For a vegan option, try tofu. Use firm tofu, and press it to remove excess water. Marinate and cook it like chicken. Both shrimp and tofu absorb the flavors well, making them excellent choices for this dish. Store any leftover creamy butter chicken in an airtight container. Let it cool first to avoid steaming. Place it in the fridge for up to 3 days. This keeps the chicken moist and the flavors fresh. To reheat, use a pan on low heat. Add a splash of water or cream to keep it creamy. Stir often to avoid burning. Heat until warm, about 5-10 minutes. You can also use the microwave. Cover it loosely and heat for 1-2 minutes, stirring halfway through. For longer storage, freeze the butter chicken. Use a freezer-safe container or a zip-top bag. Make sure to remove as much air as possible. It can stay frozen for up to 3 months. When ready to eat, thaw overnight in the fridge. Reheat it on the stove for a great taste. Butter chicken comes from India. It started in Delhi in the 1950s. A famous restaurant, Moti Mahal, created it. They mixed leftover chicken with tomato sauce and spices. This dish quickly became popular. Now, it is loved worldwide. The creamy sauce and tender chicken make it a favorite. Yes, you can make butter chicken in a slow cooker. First, marinate the chicken as usual. Add the marinated chicken, onions, and spices to the slow cooker. Pour in the crushed tomatoes and season with salt. Cook on low for 6-8 hours or on high for 3-4 hours. Before serving, stir in the cream and butter. This method makes the chicken very tender and tasty. Serve butter chicken hot for the best experience. Pair it with steamed basmati rice or warm naan. This combination soaks up the creamy sauce well. Garnish with fresh cilantro leaves for color and flavor. You can also add a side of cucumber salad for a fresh touch. Enjoy every bite! In this blog post, we covered the key ingredients and steps to make Butter Chicken. You learned about marinating chicken, cooking spices, and creating a creamy sauce. I shared tips to enhance flavor and avoid overcooking. We also explored different variations, from vegetarian options to spicy tweaks. Lastly, I discussed storing and reheating leftovers for great taste. Enjoy making Butter Chicken at home. Experiment and make the recipe your own!

Creamy Butter Chicken

A rich and flavorful butter chicken dish with a creamy sauce, perfect for serving with rice or naan.
Print Recipe Pin Recipe
Course Main Course
Cuisine Indian
Servings 4
Calories 500 kcal

Ingredients
  

  • 1.5 lbs boneless chicken thighs, cut into bite-sized pieces
  • 0.5 cup plain yogurt
  • 2 tablespoons ginger-garlic paste
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 can (14 oz) crushed tomatoes
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • to taste salt
  • for garnish fresh cilantro leaves
  • for serving steamed basmati rice or warm naan

Instructions
 

  • In a spacious mixing bowl, combine the bite-sized chicken pieces with the plain yogurt and ginger-garlic paste. Mix well to ensure the chicken is evenly coated. Cover and marinate in the refrigerator for at least 30 minutes, or 1-2 hours for the best flavor infusion.
  • In a large pan, heat the vegetable oil over medium heat. Add the finely chopped onions and sauté them for about 5-7 minutes, or until they turn golden brown and translucent, stirring occasionally to prevent burning.
  • Once the onions are golden, stir in the ground cumin, ground coriander, garam masala, turmeric powder, and red chili powder. Cook the spices for about 2 minutes, allowing their aromas to develop and fill the kitchen.
  • Add the marinated chicken pieces to the pan with the sizzling spices. Cook for approximately 5-7 minutes, stirring occasionally until the chicken pieces are nicely browned and no longer pink on the outside.
  • Pour the crushed tomatoes into the pan and season generously with salt. Stir well to combine the ingredients, then bring the mixture to a simmer. Reduce the heat to low, cover the pan, and let it cook for about 15 minutes, allowing the flavors to meld together.
  • After 15 minutes, reduce the heat to low, and gradually pour in the heavy cream while stirring gently to incorporate it into the sauce. Allow it to simmer for an additional 10 minutes, or until the sauce becomes thick and creamy, stirring occasionally.
  • Just before serving, stir in the unsalted butter until fully melted and mixed into the sauce, adding a rich depth of flavor. Taste and adjust the seasoning if needed.
  • To finish, generously garnish with fresh cilantro leaves for a burst of color and flavor. Serve the creamy butter chicken hot alongside a steaming bowl of basmati rice or warm naan for a delightful meal.

Notes

Marinating the chicken for longer enhances the flavor.
Keyword butter chicken, chicken, creamy, Indian cuisine