This creamy butter chicken is rich, flavorful, and incredibly comforting. Tender pieces of chicken are simmered in a velvety spiced tomato sauce with butter and cream, creating a perfectly balanced dish that’s both bold and smooth. Served with fluffy rice and warm naan, it’s a restaurant-style meal you can easily make at home.

Ingredients
1 lb chicken breast or thighs, cut into pieces
2 tbsp butter
1 tbsp oil
1 small onion, finely chopped
3 cloves garlic, minced
1 tbsp ginger, grated
1 1/2 cups tomato puree
1 cup heavy cream
1 tsp paprika
1 tsp garam masala
1/2 tsp turmeric
1/2 tsp chili powder (optional)
Salt and black pepper

For serving:
Cooked white rice
Naan bread
Fresh cilantro

Instructions

Start by heating oil and butter in a large pan over medium heat. Add the chopped onion and cook until soft and lightly golden.

Add garlic and ginger, cooking for about 1 minute until fragrant.

Add the chicken pieces and cook until lightly browned on all sides.

Pour in the tomato puree and stir well. Add paprika, garam masala, turmeric, chili powder, salt, and pepper. Let it simmer for 10–15 minutes.

Reduce the heat and stir in the heavy cream. Let it cook for another 5–7 minutes until the sauce becomes rich and creamy.

Taste and adjust seasoning if needed.

Garnish with fresh cilantro and a drizzle of cream before serving.

Serving

Serve hot with fluffy rice and warm naan bread. It’s perfect for dipping and soaking up the creamy sauce.

Storage

Store in the fridge for up to 3 days in an airtight container. Reheat gently on the stove.

Tips
Use chicken thighs for extra juiciness
Don’t boil after adding cream
Adjust spice level to your taste
Use fresh ginger and garlic
Let the sauce simmer for deeper flavor

FAQ

Can I make it ahead of time?
Yes, the flavor improves the next day.

Can I freeze it?
Yes, but add cream after reheating for best texture.

Is it very spicy?
No, it’s mild, but you can add heat if you like.

Can I use yogurt instead of cream?
Yes, for a lighter version.