Creamy Butter Chicken

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This Creamy Butter Chicken is the ultimate comfort food — rich, velvety, and packed with warm spices. Tender chicken thighs are baked in a luscious tomato-based sauce infused with garlic, ginger, cream, and a perfectly balanced blend of Indian-inspired spices. The crispy golden edges on the chicken combined with the creamy sauce make every bite unforgettable.

Whether you’re looking for a cozy weeknight dinner or a show-stopping dish to serve guests, this recipe delivers on all fronts. It’s satisfying, flavorful, and surprisingly easy to make. Serve it with naan, basmati rice, or even over roasted vegetables for a delicious twist. Once you try this version, it just might become your new favorite.

Why You’ll Love This Creamy Butter Chicken

• It’s rich and creamy without being heavy
• Uses pantry-friendly spices and ingredients
• Bakes in one dish with minimal cleanup
• Family-friendly and great for meal prep
• Ready in under an hour

Preparation Phase & Tools to Use

To make the best Creamy Butter Chicken, you’ll need a few essential kitchen tools:

• Large Mixing Bowl: For marinating the chicken evenly in spices and yogurt.
• Baking Dish (9×13-inch): For roasting the chicken and letting it soak in the creamy, spiced sauce.
• Whisk: For blending the creamy sauce ingredients to a smooth consistency.
• Garlic Press or Grater: To freshly grate garlic and ginger for deeper flavor.
• Measuring Spoons and Cups: Precision is key when dealing with spice blends.

Each tool plays a vital role in either developing flavor or ensuring the chicken bakes evenly in the rich, buttery sauce.

Preparation Tips

Marinate the chicken for at least 30 minutes to let the yogurt and spices tenderize and flavor the meat — overnight is even better. Always preheat the oven so the chicken starts cooking at the right temperature. If you’re using bone-in, skin-on thighs, sear them for a couple of minutes in a skillet before baking for crispier skin. Don’t skip fresh cilantro at the end — it brightens up the richness of the dish beautifully.

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Ingredients for this Creamy Butter Chicken

• 6 bone-in, skin-on chicken thighs
• 1 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon ginger, freshly grated
• 4 garlic cloves, minced or grated
• 1 tablespoon garam masala
• 1 teaspoon turmeric
• 1 teaspoon chili powder (adjust to heat preference)
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Salt and black pepper, to taste
• 3 tablespoons unsalted butter, divided
• 1 tablespoon vegetable oil
• 1 small onion, finely chopped
• 1 (15 oz) can tomato sauce or crushed tomatoes
• 1 cup heavy cream
• 1 tablespoon sugar (optional, to balance acidity)
• Fresh cilantro, chopped (for garnish)

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Step 1: Marinate the Chicken

In a large bowl, mix together the yogurt, lemon juice, garlic, ginger, garam masala, turmeric, cumin, paprika, chili powder, salt, and pepper. Add the chicken thighs and coat thoroughly. Cover and refrigerate for at least 30 minutes (preferably overnight) to tenderize and infuse flavor.

Step 2: Sear the Chicken (Optional but Recommended)

Heat 1 tablespoon of butter and 1 tablespoon of oil in a skillet over medium-high heat. Sear the marinated chicken thighs skin-side down for 2–3 minutes until golden brown. Flip and cook for another 2 minutes. This step enhances texture and adds depth to the final flavor.

Step 3: Prepare the Creamy Sauce

In the same skillet (or a new one if preferred), melt 2 tablespoons of butter. Add chopped onion and cook until translucent, about 5 minutes. Pour in the tomato sauce and cook for 10 minutes on medium-low, stirring occasionally. Add sugar if needed to balance the acidity.

Step 4: Add Cream and Simmer

Slowly stir in the heavy cream, blending until smooth. Let the sauce simmer for another 5 minutes. Taste and adjust seasoning with more salt or spices if needed.

Step 5: Bake Everything Together

Preheat oven to 400°F (200°C). Transfer the seared chicken into a 9×13-inch baking dish. Pour the creamy tomato sauce over the chicken, ensuring it’s well coated. Bake uncovered for 30–35 minutes until the chicken is fully cooked and the sauce is bubbling.

Step 6: Garnish and Serve

Once out of the oven, let the dish rest for 5 minutes. Garnish generously with fresh cilantro. Serve with warm naan, basmati rice, or over roasted vegetables for a complete meal.

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Notes

Creamy Butter Chicken is incredibly versatile and forgiving. You can adjust the spice level by tweaking the chili powder and paprika. While bone-in, skin-on chicken thighs offer maximum flavor and tenderness, boneless skinless thighs or breasts can also be used for quicker cooking. If you’re dairy-free, substitute the yogurt with a plant-based alternative and swap the cream for full-fat coconut milk. This dish also gets better as it sits — leftovers taste even more flavorful the next day.

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Watch Out for These Mistakes While Cooking

• Skipping the marinade time: This step is key to tender, flavorful chicken. Rushing it reduces depth.
• Using cold chicken: Let it come to room temperature before searing or baking to ensure even cooking.
• Boiling the cream: High heat can cause it to curdle. Always simmer gently.
• Overcrowding the pan when searing: It will steam instead of brown. Sear in batches if necessary.
• Under-seasoning: Taste as you go — especially the sauce — and adjust spices and salt for balance.

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Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave with a splash of water or cream to loosen the sauce. You can also freeze the cooked chicken in its sauce for up to 2 months. Thaw overnight in the fridge before reheating. Avoid freezing uncooked marinated chicken in dairy-based marinades.

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Estimated Nutrition

Per serving (based on 6 servings):

• Calories: 460 kcal
• Protein: 28g
• Fat: 34g
• Saturated Fat: 16g
• Carbohydrates: 10g
• Fiber: 2g
• Sugar: 4g
• Sodium: 420mg
• Cholesterol: 145mg

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Frequently Asked Questions

Can I use boneless chicken?

Yes, boneless thighs or breasts work well. Reduce cooking time to avoid drying them out.

Is Butter Chicken very spicy?

Not necessarily. You can control the heat by reducing the chili powder and paprika.

Can I make this dairy-free?

Absolutely. Use coconut yogurt for marinating and coconut cream or milk for the sauce.

What sides go best with Butter Chicken?

Naan, basmati rice, or even cauliflower rice pair beautifully with the rich sauce.

Can I make it ahead of time?

Yes, it’s a great make-ahead dish. The flavors deepen overnight, and it reheats well.

Can I cook it all on the stovetop?

Yes, after making the sauce, simmer the chicken in the same pan, covered, until fully cooked (25–30 minutes).

What type of cream should I use?

Heavy cream is best, but you can also use half-and-half or full-fat coconut milk.

How do I know when the chicken is done?

The internal temperature should reach 165°F (74°C). Juices should run clear when pierced.

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Conclusion

Creamy Butter Chicken is a beloved dish for a reason — it’s rich, aromatic, and utterly satisfying. Perfect for both beginners and seasoned cooks, it offers a wonderful introduction to Indian-inspired flavors in an approachable way. Whether you’re feeding the family or impressing guests, this recipe is a guaranteed hit every time. Once you’ve made it, don’t be surprised if it becomes a regular part of your meal rotation.

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