Creamy Butter Chicken

This Creamy Butter Chicken is a rich, flavorful dish featuring tender chicken thighs simmered in a luscious tomato-based sauce enriched with cashews, cream, and fragrant spices. The velvety sauce is perfectly balanced with a touch of honey and fenugreek, making it an irresistible comfort food classic that pairs beautifully with basmati rice or warm naan bread.

Iram Mansoor

Creamy Butter Chicken

No ratings yet

This Creamy Butter Chicken is a rich, flavorful dish featuring tender chicken thighs simmered in a luscious tomato-based sauce enriched with cashews, cream, and fragrant spices. The velvety sauce is perfectly balanced with a touch of honey and fenugreek, making it an irresistible comfort food classic that pairs beautifully with basmati rice or warm naan bread.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Marinate Time 30 minutes mins

Servings: 4 Servings

Ingredients Method Video Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

For the Chicken:

• 2 lb boneless chicken thighs cubed
• 1 tsp ginger
• 2 tbsp fresh garlic paste
• Salt to taste
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tbsp garlic powder
• 1 tsp fresh ginger paste
• 1 tsp tandoori masala
• 1 tbsp ghee

For the Tomato Sauce:

• 2 tbsp ghee clarified butter
• 8-10 tomatoes diced
• 1 onion chopped
• 15 cashews
• 1/2 cup water
• 1 tbsp fresh garlic paste
• Salt to taste
• 1 tsp red chili powder
• 1/2 tsp garam masala
• 1 tsp vinegar
• 1 tsp dried fenugreek leaves
• 1 tsp honey
• 1 cup unsweetened heavy whipping cream
• Freshly chopped coriander for garnish
• 2 tbsp butter for garnish

Method

 

1. In a bowl, combine chicken with ginger, garlic paste, salt, red chili powder, turmeric powder, garlic powder, fresh ginger paste, and tandoori masala. Mix well and set aside for 15-30 minutes.
2. Heat ghee in a pan over medium heat. Add marinated chicken and cook until browned and fully cooked through. Set aside.
3. In a wok or pan, heat ghee over medium heat. Add chopped onions and sauté for 1-2 minutes until fragrant.
4. Add diced tomatoes, cashews, water, garlic paste, salt, red chili powder, garam masala, and vinegar. Bring to a boil, then reduce heat and simmer.
5. Blend the tomato sauce mixture until smooth. Strain the sauce through a fine sieve for a silky texture.
6. Return sauce to the pan and simmer for 2-3 minutes. Add fenugreek leaves and honey; stir well.
7. Stir in the heavy whipping cream until fully incorporated.
8. Add cooked chicken back to the sauce, stirring to coat evenly.
9. Finish by adding 1-2 tbsp butter, stirring until melted and creamy.
10. Garnish with freshly chopped coriander and serve hot with basmati rice or naan.

Video

Notes

Tips

• Use boneless chicken thighs for juicier, more tender meat.
• Blend and strain the tomato sauce for a smooth, restaurant-style texture.
• Adjust chili powder to control the spice level.
• Fenugreek leaves add authentic aroma; don’t skip!
• For richer flavor, simmer sauce longer on low heat.

Variations

• Substitute cream with coconut milk for a dairy-free version.
• Add a splash of kasoori methi (dried fenugreek leaves) for extra depth.
• Use chicken breast if preferred, but cook gently to avoid drying out.

Serving Suggestions

• Serve hot with steamed basmati rice or garlic naan.
• Pair with a simple cucumber raita or mango chutney for balance.
• Garnish with fresh coriander and a wedge of lemon for freshness.

Tried this recipe?

Let us know how it was!