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–+ servings
Iram Mansoor

Creamy Butter Chicken

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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.
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Prep Time 15 minutes
Cook Time 40 minutes
Marinate Time 30 minutes
Servings: 4 Servings
Ingredients Method Video Notes

Ingredients
 
 

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.

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