There’s something incredibly comforting about rich, velvety sauces that hug tender chicken pieces just right — that’s exactly what this Creamy Butter Chicken Recipe is all about. It’s not just tasty; it’s the kind of dish that brings people together and fills your kitchen with warm, irresistible aromas.

A white bowl holds a dish with two main layers: on one side, fluffy white rice with long grains, and on the other side, a thick, creamy orange sauce covering chunks of tender meat or vegetables. Small, fresh green parsley leaves are scattered over the sauce and rice for garnish. A silver spoon rests inside the bowl, partially under the sauce, with its handle pointing outwards. In the background, there is another white bowl with the same dish, and a small white bowl with more parsley. The surface under the bowls is a white marbled texture, and there is a white cloth nearby. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Butter Chicken Recipe
Top Tip
How to Serve Creamy Butter Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Butter Chicken Recipe

Why You'll Love This Recipe

Honestly, I don’t say this about every dish, but this Creamy Butter Chicken Recipe has quickly become a staple in my kitchen. It mixes familiar spices with luscious creaminess in a way that feels both indulgent and homey. Plus, it’s perfect for weeknights or when you want to impress without sweating it out for hours.

Totally flavorful: The combination of spices gives each bite a rich depth without ever overwhelming the tender chicken.
Simple ingredients: You likely have most of the spices and staples on hand already, making it quick to whip up.
Customizable creaminess: Whether you prefer dairy or coconut cream, this recipe molds perfectly to your taste.
Comfort food at its best: It’s got that melt-in-your-mouth sauce that’s just perfect with warm basmati rice and fresh cilantro.

Ingredients & Why They Work

Every ingredient in this recipe has a reason for being here — from the yogurt marinade tenderizing the chicken to the cashews adding subtle richness to the sauce. Here are a few nuggets on why I rely on each one and some tips for choosing quality:

Flat lay of diced raw boneless skinless chicken thighs in a simple white ceramic bowl, a small white bowl of thick full-fat Greek yogurt, a small white bowl with fresh lemon wedges, a small white bowl of finely minced fresh ginger, a small white bowl of minced garlic cloves, a small white bowl filled with vibrant deep red Kashmiri chili powder, a small white bowl of ground garam masala, a small white bowl of bright yellow ground turmeric, a small white bowl of coarse sea salt, a small white bowl of golden extra-virgin olive oil, a medium peeled and diced yellow onion on a white ceramic plate, a small white bowl of ground coriander powder, a small white bowl of ground cumin, raw whole cashew nuts neatly arranged on a white ceramic plate, a small white bowl of coconut sugar crystals, a simple white ceramic bowl filled with crushed fresh tomatoes, a small white bowl of clear water, two pats of unsalted butter on a white ceramic plate, a small white bowl holding heavy cream, a neat mound of uncooked basmati rice grains on a white ceramic plate, a small bunch of freshly chopped green cilantro leaves on a white ceramic plate, all perfectly balanced and symmetrically placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken thighs: They stay juicy and hold up nicely in the sauce compared to breasts, which sometimes dry out.
Greek yogurt: This tangy base tenderizes the chicken and adds a subtle creaminess before the sauce even begins.
Lemon juice: Brightens flavors and helps balance the rich cream and butter.
Ginger & garlic: The backbone for that classic aromatic flavor; fresh is best here for real punch.
Kashmiri red chili powder: Adds beautiful warmth and a mild heat without overpowering the dish — a great choice for balanced spice.
Garam masala, turmeric, coriander, cumin: These spice staples create the warm, complex profile that makes butter chicken so memorable.
Cashews: Blended right into the sauce, they give it that velvety texture you can’t get from cream alone.
Crushed tomatoes: Bring acidity and color, working alongside the spices to shape the sauce’s base.
Butter and heavy cream: These finalize the sauce’s richness — don’t skimp here, but feel free to swap coconut cream for dairy-free options.
Basmati rice and cilantro: My go-to accompaniments — fluffy rice keeps the sauce front and center, and fresh cilantro adds a bright finish.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the joys of this Creamy Butter Chicken Recipe is how easily it adapts to whatever you’re craving or have on hand. I like to tweak it depending on the season or how much time I have.

Variation: Sometimes I swap in coconut cream instead of heavy cream and butter to keep it dairy-free — still rich and indulgent, just a different twist.
Spice it up or down: You can adjust the Kashmiri chili and garam masala to suit your heat preference — I usually keep it mild for family dinners.
Add veggies: Peas or spinach stirred in at the end adds a nice pop of color and nutrition.
Meal prep: This recipe shines as leftovers too, so making a big batch for busy weeknights is a winner.

Step-by-Step: How I Make Creamy Butter Chicken Recipe

A clear glass bowl filled with pieces of raw chicken coated in a thick, creamy orange-yellow sauce, with visible texture from spices mixed into the sauce. The chicken pieces are unevenly shaped, some showing a pale pink color under the coating. A silver spoon rests inside the bowl, partially submerged in the marinated chicken. The bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate with Love

Start by dicing your chicken thighs into about 1-inch pieces — bite-sized is perfect for soaking up all the flavors. Combine them in a bowl with Greek yogurt, lemon juice, freshly minced ginger and garlic, Kashmiri chili powder, garam masala, turmeric, and salt. Mix it all until the chicken is well coated. Pop it into the fridge to marinate for at least an hour, or even overnight if you’ve planned ahead. Trust me, this step is a game changer for tenderness and flavor.

Step 2: Cook the Chicken Just Right

Heat your oil over medium-high heat in a large skillet. Once shimmering, add the marinated chicken and cook for about 5 to 6 minutes, flipping occasionally, until the pieces turn opaque and get a slight sear. Don’t overcrowd the pan — it’s better to cook in batches if needed. Remove the chicken to a bowl; don’t worry if it’s not totally cooked through yet, it’ll finish cooking in the sauce.

Step 3: Build That Saucy Base

In the same skillet, add diced onion and sauté for 3 to 4 minutes until soft and translucent — this builds the flavor foundation. Then toss in fresh ginger and garlic along with your chili powder, garam masala, coriander, and cumin. Stir constantly for about a minute until fragrant. Now, add raw cashews, crushed tomatoes, coconut sugar, and water. Reduce heat to low and let this simmer gently for 5 minutes, allowing those flavors to mingle.

Step 4: Creamify the Sauce

Transfer your sauce to a blender and pulse away until it’s super smooth and creamy — this step really sets this Creamy Butter Chicken Recipe apart from others! After blending, quickly wipe the pan clean and pour the smooth sauce back in. Stir in the butter and heavy cream until melted and silky.

Step 5: Bring It All Together

Add the chicken back into the sauce and warm through on medium heat, stirring gently for 3 to 5 minutes. At this stage, the chicken finishes cooking and soaks up all the luscious flavors. From there, it’s ready to serve, and yes — you’re about to taste something really comforting.

Top Tip

Over the years, I’ve learned a few little tricks to get this Creamy Butter Chicken Recipe just right every time. These tips save me from common mishaps and help keep the flavors vibrant.

Don't skip marinating: Even a quick hour makes a huge difference in tenderness and flavor absorption.
Be careful with heat: Cooking the chicken too fast can dry it out; medium-high heat gives a nice sear without toughness.
Blend the sauce thoroughly: It gives you that creamy, velvety texture that elevates homemade butter chicken to restaurant quality.
Use fresh spices: Ground spices lose potency quickly; fresh garam masala and Kashmiri chili will brighten your dish tremendously.

How to Serve Creamy Butter Chicken Recipe

Creamy Butter Chicken - Serving Suggestion

Garnishes

I always sprinkle freshly chopped cilantro on top — it cuts through the richness with a fresh pop. A drizzle of a little extra cream or a dollop of plain yogurt also adds a lovely contrast if you want to dress it up a bit.

Side Dishes

Basmati rice is my go-to because it soaks up the sauce perfectly without distracting from those cozy spices. Occasionally, I like to serve this alongside warm naan or parathas if I’m feeling indulgent.

Creative Ways to Present

For a dinner party, I once served this butter chicken in small copper bowls with gold rimmed plates and topped with a sprinkle of toasted cashews and a squeeze of lemon on the side. It looked so elegant but was just the same incredible comfort food. Little touches like that always impress!

Make Ahead and Storage

Storing Leftovers

I store leftover butter chicken in an airtight container in the fridge, where it holds up beautifully for up to 3 days. The flavors often deepen overnight, making the leftovers even more delicious the next day.

Freezing

This recipe freezes wonderfully — just freeze in portions, then thaw overnight in the fridge when you’re ready to eat. The sauce might thicken a bit, but just warm gently with a splash of water or cream to loosen it.

Reheating

I reheat leftovers gently on the stove over low heat to avoid breaking the sauce. Give it a good stir and add a little cream or water if it gets too thick. Microwaving works too, but I prefer the stovetop for the best texture.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

You can absolutely use chicken breasts, but be aware they can dry out faster during cooking. To keep them juicy, avoid over-cooking and consider marinating longer. Thighs stay tender and juicy more reliably.

What is the role of cashews in this recipe?

Cashews are blended into the sauce to create a rich, creamy texture without overwhelming the spices. They give the sauce a velvety mouthfeel and mild nuttiness that makes this butter chicken so luscious.

Can I make this recipe dairy-free?

Yes! Swap out the heavy cream and butter for coconut cream and coconut oil or ghee alternatives. The flavor shifts slightly, but it’s still wonderfully creamy and satisfying.

How long should I marinate the chicken?

Marinating for at least one hour is ideal, but overnight is even better if you have time. The longer the chicken marinates, the more tender and flavorful it becomes.

Final Thoughts

This Creamy Butter Chicken Recipe is one of those dishes I keep coming back to because it just feels like a warm hug served in a bowl. Whether it’s a casual meal for yourself or a comforting dinner shared with friends, you can count on it to deliver that perfect balance of spice, creaminess, and tenderness. Give it a try — I have a feeling it’s going to be a favorite in your home too!