Want a taste of India without the fuss? My Creamy Indian Butter Chicken is the answer! This dish is a comforting hug in a bowl: tender chicken in a rich and flavorful tomato-based sauce. It’s easier than you think, I promise. Curious how to bring this restaurant favorite into your own kitchen? Read on!
Top Reasons To Make It
This recipe is a weeknight lifesaver, ready in under an hour. The creamy, nutty sauce is absolutely addictive (my kids go crazy for it!). Perfect for easy Indian Dinner nights, you can serve it with fluffy basmati rice and naan, and it’s easily customizable. So good.
Ingredients
- Boneless, skinless chicken thighs: For juicy, flavorful results.
- Plain yogurt: As a tenderizer and flavor enhancer.
- Garam masala: A blend of ground spices for warm, aromatic notes.
- Tandoori masala: A bold, smoky spice blend.
- Ginger-garlic paste: A flavor base for many Indian dishes.
- Butter: Adds richness and flavor to the sauce.
- Onion: Adds sweetness and depth to the sauce.
- Canned crushed tomatoes: Forms the base of the sauce.
- Heavy cream: Creates a rich, creamy texture.
- Cashews: Adds creaminess and a subtly nutty flavor.
- Cilantro: A fresh, vibrant garnish.
- Cayenne pepper (optional): A touch of heat (for those who like it spicy!).
Refer to the recipe card below for detailed measurements.
Instructions
- Marinate the chicken: In a bowl, combine the chicken, yogurt, garam masala, tandoori masala, ginger-garlic paste, and salt. Marinate for at least 30 minutes (or up to overnight, if you plan ahead!).
- Sauté the onions: Melt butter in a large skillet over medium heat. Add the onions and cook until golden brown, about 8-10 minutes.
- Simmer the sauce: Add the canned crushed tomatoes, heavy cream, and cashews to the skillet. Bring to a simmer, then reduce heat and cook for 15-20 minutes, until the sauce thickens slightly.
- Cook the chicken: Add the marinated chicken to the sauce. Cover and cook until the chicken is cooked through, about 15-20 minutes. The internal temperature should reach 165°F.
- Finish and serve: Stir in the cilantro and cayenne pepper (if using). Serve your Creamy Indian Butter Chicken hot, with basmati rice or naan.
Pro Tips For Perfect Butter Chicken
- Don’t skip the marinade! It’s key to flavorful, tender chicken.
- Use good quality spices; fresh spices make all the difference.
- Want an extra smooth sauce? Blend it with an immersion blender before adding the chicken.
- Feel free to adjust the amount of cayenne pepper to control the spiciness level. Honestly, if you hate heat, skip the cayenne.
- For a richer, more authentic flavor, roast the chicken instead of simmering it in the sauce.
- Seriously, this is one of the easiest Indian Recipes, you can do it!
Serve With Delicious Basmati Rice
Cooking basmati rice is super simple. Rinse the rice under cold water until it runs clear, then combine with water (or broth for extra flavor) in a pot with a 2:1 water-to-rice ratio. Bring to a boil, then cover, reduce heat, and simmer for 15-20 minutes. Fluff with a fork, and it’s ready to soak up all that delicious butter chicken sauce! It’s the perfect pair with butter chicken for a simple, satisfying Indian Dinner.
Variations & Substitutions
If you need a dairy-free version, substitute coconut milk for the heavy cream and use vegan butter. For a lighter option, try using chicken breast instead of thighs. If you’re low on cashews, blanched almonds provide a similar creaminess. Add a squeeze of lemon juice for a tangy twist. Butter Chicken Recipes are versatile.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or freezer for up to 2 months. Reheat gently in a saucepan over medium-low heat, adding a splash of water or broth to prevent sticking. Remember, always ensure the chicken is heated to a safe internal temperature of 165°F before eating.
Frequently Asked Questions
Q: How do I know when the chicken is cooked through?
A: The chicken should be cooked through when it reaches an internal temperature of 165°F. Cut into the thickest part to make sure it’s no longer pink.
Q: This is my first attempt at an indian dinner; Can I make this with chicken breast?
A: You sure can! Chicken breast can become a little dry so, be sure not to overcook it. A shorter cooking time (around 10–12 minutes) will keep the chicken breast nice and tender.
So, there you have it – my simple, delicious Creamy Indian Butter Chicken recipe. It’s a weeknight winner for busy families, and a true crowd-pleaser for any occasion. From casual weeknight dinners to special gatherings, this Creamy Indian Butter Chicken recipe is just the thing.
Print
Creamy Indian Butter Chicken
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
Creamy Indian Butter Chicken is a rich, flavorful curry made with tender marinated chicken thighs simmered in a luscious tomato cream sauce. Perfect with basmati rice or warm naan, it’s a comforting dish that’s surprisingly easy to make at home.
Ingredients
1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
1/2 cup plain yogurt
1 tsp garam masala
1 tsp tandoori masala
1 tbsp ginger-garlic paste
3 tbsp butter
1 large onion, finely chopped
1 can (15 oz) crushed tomatoes
1/2 cup heavy cream
1/4 cup raw cashews
Salt, to taste
Cayenne pepper, to taste (optional)
Fresh cilantro, chopped (for garnish)
Instructions
1. In a bowl, combine chicken, yogurt, garam masala, tandoori masala, ginger-garlic paste, and salt. Mix well and marinate for at least 30 minutes or overnight for best results.
2. In a large skillet over medium heat, melt butter. Add chopped onion and cook until golden brown, about 8–10 minutes.
3. Stir in crushed tomatoes, heavy cream, and cashews. Bring to a simmer, then reduce heat and cook for 15–20 minutes, until the sauce thickens slightly.
4. Add marinated chicken to the skillet. Cover and cook for 15–20 minutes, until the chicken is fully cooked (internal temp 165°F).
5. Stir in chopped cilantro and cayenne pepper (if using). Taste and adjust seasoning.
6. Serve hot with steamed basmati rice or warm naan bread. Garnish with extra cilantro if desired.
Notes
For a smoother sauce, blend the tomato-cashew mixture before adding the chicken.
Use Greek yogurt for an even thicker marinade.
This dish can be made ahead and reheated—it tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 490
- Sugar: 6g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 140mg
Keywords: butter chicken, Indian curry, creamy chicken recipe, easy Indian dinner, tomato cream sauce