Creamy butter chicken is one of those meals I make when I want something that feels a little extra… without actually doing anything complicated. It’s rich, comforting, and one of the few dinners where everyone at the table just eats without complaints (which says a lot).
I’ve also learned that not all butter chicken recipes are created equal—some turn out too acidic, some too spicy, and some just don’t have that smooth, creamy texture. After making this multiple times, this version is the one I keep coming back to. It’s balanced, mild, and honestly tastes like something you’d order at a restaurant.
What This Butter Chicken Is
This creamy butter chicken is a rich tomato-based curry made with tender chicken, warm spices, and a smooth, buttery sauce. It’s:
- Mild and family-friendly
- Perfect for weeknight dinners
- Great for feeding a crowd (serves 8)
- Even better the next day
Ingredients
Chicken + Marinade
- 1.5 kg chicken (thighs or breast), cut into bite-sized pieces
- 1 cup plain yogurt
- 4 cloves garlic, minced
- 1 tbsp ginger
- 1 tbsp garam masala
- 1 tsp paprika
- 1 tsp salt
- 1 tbsp lemon juice
Sauce
- 4 tbsp butter
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp ginger
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp cumin
- ½–1 tsp chili powder (optional)
- 2–2.5 tsp salt (adjust to taste)
- 2 tbsp tomato paste
- 1 can (400g) crushed tomatoes
- 1–2 tsp sugar
Creamy Finish
- ¾ cup heavy cream
- ¼ cup milk
- 1–2 tbsp butter
Step-by-Step Instructions
1. Marinate the Chicken
In a bowl, mix yogurt, garlic, ginger, garam masala, paprika, salt, and lemon juice. Add chicken and mix well. Let sit at least 30 minutes (longer if you have time).
2. Cook the Chicken
Heat a large pan over medium-high heat with a little oil and butter. Cook chicken in batches until lightly browned (it doesn’t need to be fully cooked yet). Set aside.
3. Build the Sauce
In the same pan, melt butter and cook the onion until soft and slightly golden. Add garlic and ginger and cook for 1–2 minutes.
4. Add the Spices
Add garam masala, turmeric, paprika, cumin, and chili powder. Let cook in the butter for 1–2 minutes.
👉 This step makes a big difference in flavor.
5. Add Tomatoes
Stir in tomato paste, crushed tomatoes, and sugar. Let simmer for 10–15 minutes until slightly thickened.
6. Blend (Optional but Recommended)
Blend the sauce until smooth for that creamy, restaurant-style texture.
7. Add Chicken Back
Return the chicken to the pan and simmer for 10–15 minutes until fully cooked.
8. Make It Creamy
Lower the heat and stir in the cream, milk, and butter.
⚠️ Do not boil after adding cream—keep it on low heat.
🌶️ How to Adjust the Spice Level
Butter chicken is usually mild, but depending on your garam masala, it can sometimes turn out spicier than expected.
If it’s too spicy:
- Stir in 2–3 tbsp plain yogurt (best fix)
- Add more cream or milk
- Add 1–2 tsp sugar
- Add a small knob of butter
*Yogurt helps cool the spice without making the sauce too heavy.
Important tip when adding yogurt:
- Lower the heat first
- Stir it in slowly
*This keeps the sauce smooth and prevents splitting.
If you want it mild from the start:
- Use ½ tbsp garam masala instead of 1 tbsp in the marinade
- Skip chili powder
* Not all garam masala blends are the same—some are much stronger than others, so it’s always better to start lighter and adjust.
Pro Tips
- Don’t skip the sugar → it balances the tomatoes
- Cook spices in butter → deeper flavor
- Blend the sauce → smoother texture
- Chicken thighs → juicier and more forgiving
- Lower heat before adding cream → prevents splitting
FAQ
Why is my butter chicken too spicy?
Some garam masala blends are stronger than others. You can balance the heat with yogurt, cream, butter, or a little sugar.
Can I make butter chicken without chili powder?
Yes, and it will still be flavorful and mild.
Can I freeze butter chicken?
Yes, but add cream fresh when reheating for best texture.
What do I serve it with?
Basmati rice or naan.
🔗 You May Also Like
- Try my Chicken Tortilla Soup for another easy dinner
- Check out my BBQ Chicken Sliders for a quick family meal
🎥 Watch How to Make It
Creamy Butter Chicken (Easy, Mild & Family-Friendly Recipe for 8)
Ingredients
Chicken + Marinade
- 1.5 kg chicken thighs or breast, cut into bite-sized pieces
- 1 cup plain yogurt
- 4 cloves garlic minced
- 1 tbsp ginger
- 1 tbsp garam masala
- 1 tsp paprika
- 1 tsp salt
- 1 tbsp lemon juice
Sauce
- 4 tbsp butter
- 1 large onion finely chopped
- 4 cloves garlic minced
- 1 tbsp ginger
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp cumin
- ½ –1 tsp chili powder optional
- 2 –2.5 tsp salt adjust to taste
- 2 tbsp tomato paste
- 1 can 400g crushed tomatoes
- 1 –2 tsp sugar
Creamy Finish
- ¾ cup heavy cream
- ¼ cup milk
- 1 –2 tbsp butter
Instructions
Marinate the Chicken
- In a large bowl, combine yogurt, minced garlic, ginger, garam masala, paprika, salt, and lemon juice. Mix well until smooth. Add the chicken pieces and coat thoroughly so all pieces are evenly covered. Cover and let marinate for at least 30 minutes at room temperature, or up to overnight in the refrigerator for deeper flavor.
Cook the Chicken
- Heat a large pan or pot over medium-high heat. Add 1 tablespoon oil and a small knob of butter. Once hot, add the marinated chicken in batches, making sure not to overcrowd the pan. Cook each batch for about 4–5 minutes, turning occasionally, until lightly browned on the outside (the chicken does not need to be fully cooked at this stage). Remove and set aside.
Cook the Onion Base
- In the same pan, reduce heat to medium and add 4 tablespoons butter. Once melted, add the finely chopped onion. Cook for 5–7 minutes, stirring occasionally, until the onion is soft, translucent, and slightly golden. Add the minced garlic and ginger, and cook for another 1–2 minutes until fragrant.
Bloom the Spices
- Add garam masala, turmeric, paprika, cumin, and chili powder (if using) directly into the butter and onion mixture. Stir continuously and cook for 1–2 minutes to toast the spices and bring out their flavor. Do not skip this step—it builds the base flavor of the dish.
Add Tomato Base
- Stir in the tomato paste and cook for 1–2 minutes to deepen its flavor. Then add the crushed tomatoes and sugar. Mix well and bring to a gentle simmer. Let the sauce cook uncovered for 10–15 minutes, stirring occasionally, until it thickens slightly and the flavors combine.
Blend the Sauce (Optional but Recommended)
- For a smooth, restaurant-style texture, carefully blend the sauce using an immersion blender directly in the pot, or transfer to a blender in batches. Blend until completely smooth, then return to the pan.
Add Chicken Back In
- Return the partially cooked chicken (and any juices) to the pan. Stir to coat the chicken in the sauce. Simmer over medium-low heat for 10–15 minutes, or until the chicken is fully cooked through and tender.
Add Cream (Important Step)
- Lower the heat to low. Slowly stir in the heavy cream and milk mixture, followed by 1–2 tablespoons butter. Stir continuously until fully incorporated and the sauce becomes smooth and creamy. Do not allow the sauce to boil after adding the cream.
Final Seasoning and Finish
- Taste the sauce and adjust salt as needed. If using, crush the kasuri methi between your hands and stir it in. Add a small squeeze of fresh lemon juice to brighten the flavor. Let the dish simmer gently for 2–3 more minutes.
- Serve
- Serve hot over basmati rice or with naan. Spoon extra sauce over the top for serving.
Notes
Add sugar to balance acidity
Add yogurt if too spicy
Great for meal prep
