Creamy Butter Chicken, made the way Ammi makes it
Rich, buttery, and spiced just right — the weeknight recipe that turns into a Sunday-table favorite.
There are recipes you cook because you have to, and there are recipes you cook because the smell alone makes the whole house feel warmer. Butter chicken has always been the second kind in our home — the dish that shows up when there’s something worth celebrating, or simply when a weeknight needs a little more comfort than usual.
What makes this version different from the takeout version most people grow up on is the balance. The tomato base is cooked down slowly until it’s deep and slightly sweet, the spices go in toasted rather than raw, and the cream is added at the very end so it stays silky instead of curdling. None of it is complicated — it just asks for a little patience.
Why this recipe works
Marinating the chicken in yogurt and spices overnight does two things: it tenderizes the meat and lets the spices actually penetrate, rather than just coating the surface. Then, searing it before it goes into the sauce builds a layer of flavor you can’t get any other way — this is the step most home versions skip, and it’s the one that matters most.
“The secret isn’t more spice — it’s giving the spice time to actually do its job.”
A few notes before you start
If your tomatoes are very acidic, a small pinch of sugar at the end will round things out without making the dish taste sweet. And if you like a thinner sauce, a splash of warm water at the finish brings it back to the right consistency without diluting the flavor.
The full recipe
Everything you need is below, including a printable card you can save for the next time you’re standing at the stove without your laptop open.
Creamy Butter Chicken
Tender marinated chicken simmered in a rich, spiced tomato-cream sauce. Serve with warm naan or steamed basmati rice.
Ingredients
- 500g boneless chicken thighs, cubed
- 1 cup plain yogurt
- 2 tbsp ginger-garlic paste
- 2 tsp garam masala
- 1 tsp turmeric, 1 tsp red chili powder
- 3 tbsp butter, divided
- 1 large onion, finely chopped
- 400g tomato purée
- 1/2 cup heavy cream
- 1 tsp kasuri methi (dried fenugreek)
- Salt, to taste
Instructions
- Marinate the chicken in yogurt, ginger-garlic paste, and half the spices. Refrigerate at least 1 hour, ideally overnight.
- Sear the chicken in 1 tbsp butter over high heat until lightly browned. Set aside — it will finish cooking in the sauce.
- In the same pan, melt remaining butter and sauté the onion until soft and golden, about 8 minutes.
- Add tomato purée and remaining spices. Simmer uncovered for 15 minutes, until the sauce deepens in color.
- Return the chicken to the pan and simmer 10 minutes, until cooked through.
- Lower the heat, stir in cream and kasuri methi, and simmer 3 more minutes. Adjust salt and serve hot.
Recipe card designed for printing — use “Download Recipe” to save a clean copy for your kitchen.
Storage & reheating
Butter chicken keeps well in the refrigerator for up to 3 days in an airtight container. Reheat gently on the stovetop over low heat, adding a splash of water or cream if the sauce has thickened too much. It also freezes nicely for up to 2 months — just thaw overnight in the fridge before reheating.