Why You’ll Love this Creamy Butter Chicken
Who doesn’t love a rich, creamy dish that transforms ordinary chicken into something extraordinary?
This butter chicken recipe hits all the right notes with its velvety sauce that perfectly balances tomato tanginess and buttery richness. I’m obsessed with how the tender tandoori-marinated chicken soaks up all those complex flavors.
The combination of aromatic spices—garlic, ginger, and chilies—creates a depth that’s impressive without being overwhelming.
Best of all, it’s versatile. Serve it over fluffy rice or scoop it up with warm naan bread. Either way, this restaurant-quality dish makes any weeknight dinner feel special.
What Ingredients are in Creamy Butter Chicken?
To make this decadent butter chicken, you’ll need a combination of rich dairy, aromatic spices, and perfectly marinated chicken. The foundation of this dish is the velvety sauce that comes from butter and cream, while the complex flavor profile builds from layers of spices and seasonings. Don’t worry about hunting down obscure ingredients—most of these items are readily available in your local grocery store or in the ethnic food section.
- 1/4 pound butter, melted
- 1 (20 ounce) can tomato sauce
- 2 teaspoons salt
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- 1 teaspoon dried parsley
- 1/4 liter whipping cream
- Water (as needed for consistency)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- Minced red or green chili peppers (to taste)
- Minced ginger for sautéing (to taste)
- Fresh cilantro
- Chicken breasts marinated in tandoori paste
The tandoori paste is what gives this dish its distinctive flavor and color, so it’s worth seeking out at an Indian market or in the international aisle of your supermarket. Can’t find it? In a pinch, you could create a simplified version with yogurt, lemon juice, and a blend of spices like cumin, coriander, and turmeric. For those sensitive to spice, adjust the chili peppers downward—the dish should be flavorful without being overwhelmingly hot. And vegetarians, take note: this sauce works beautifully with paneer cheese or roasted vegetables as a meat alternative.
How to Make this Creamy Butter Chicken
Start by preparing your chicken—marinate chicken breasts in tandoori paste, then cook them on the barbecue or in the oven until they’re perfectly done.
Once cooked through, cut the chicken into bite-sized chunks and set aside. This step can actually be done ahead of time if you’re looking to meal prep or want to get a head start on dinner.
Now for the luxurious sauce that makes this dish so irresistible. In a large saucepan, melt 1/4 pound of butter over medium heat. Pour in the 20-ounce can of tomato sauce, then season with 2 teaspoons of salt, 1 teaspoon of sugar, 1/2 teaspoon of white pepper, and 1 teaspoon of dried parsley.
Give everything a good stir before pouring in 1/4 liter of whipping cream. This combination creates that signature velvety texture we all dream about. Bring the mixture to a gentle boil, making sure to stir frequently so nothing sticks or scorches on the bottom.
You’ll need to add water to achieve your desired sauce consistency—it should coat the back of a spoon nicely without being too runny or too thick.
Finish the sauce by adding 1/2 teaspoon each of garlic powder and ginger powder, along with your preferred amount of minced chili peppers. Gently fold in those chicken chunks, making sure they’re thoroughly coated in the creamy sauce.
For an extra layer of flavor, stir in some sautéed minced ginger and fresh cilantro to taste. These final touches really elevate the dish, but feel free to adjust according to your preference.
Once everything is well combined, remove from heat and serve your butter chicken the traditional way—with warm naan bread for scooping up that amazing sauce, or over a bed of fluffy rice. Can you imagine a more comforting dinner on a chilly evening?
Creamy Butter Chicken Substitutions and Variations
While butter chicken is a classic for good reason, there’s plenty of room for customization to suit your dietary needs or whatever ingredients you happen to have on hand. Coconut milk makes a wonderful dairy-free substitute for the whipping cream, lending a subtle tropical note to the dish.
No tandoori paste? I use a mix of yogurt, garam masala, and lemon juice to marinate the chicken instead.
For a lighter version, swap the butter for ghee or olive oil, and try Greek yogurt in place of some of the cream.
Vegetarians can substitute paneer, tofu, or even roasted cauliflower for the chicken.
What to Serve with Creamy Butter Chicken
When it comes to serving butter chicken, the right accompaniments can elevate this creamy, aromatic dish from merely delicious to absolutely spectacular.
Traditional naan bread is my go-to side, perfect for scooping up that velvety sauce. Can’t find naan? Fluffy basmati rice works beautifully too, creating a neutral base that soaks up all those rich flavors.
For a complete meal, I like adding a revitalizing cucumber raita, some pickled onions for tanginess, or a simple side salad with lemon dressing.
Need more veggies? Roasted cauliflower or sautéed spinach with cumin complement the curry’s warmth without competing with its complex flavor profile.
Final Thoughts
This butter chicken recipe has truly captured my heart with its rich, creamy texture and complex flavors. The combination of aromatic spices, tender chicken, and velvety sauce creates pure magic on a plate.
I find myself craving it on cozy nights when only comfort food will do.
What makes this dish special? It’s the perfect balance—tangy tomato, buttery richness, and warming spices that dance on your palate.
Paired with naan or fluffy rice, it’s a meal that satisfies deeply.
Ready to impress your family or dinner guests? Trust me, this butter chicken delivers every time.
For an indulgent dessert to follow your main course, try making a sweet potato cake with a creamy filling and caramel drizzle that will perfectly complement the savory meal.
For a quick, crowd-pleasing appetizer to serve alongside, consider making an effortless queso dip using just cream cheese, Monterey Jack, canned chili, and tortilla chips.
