Easy Butter Chicken Recipe (Creamy, Better Than Takeout)

A perfect butter chicken is a weeknight luxury: silky orange-red sauce, juicy chicken, warm spice depth. But the secret is simple: a quick yogurt marinade, a tomato-and-cashew sauce blended silky smooth, and one pot. Forty minutes, start to finish, and it beats takeout.

Prep time: 20 mins (+ 20 min marinade) | Cook time: 40 mins | Total time: 1 hr | Servings: 6 | Calories: ~480 per serving

Why You’ll Love This Recipe

• Creamy, mild, crowd-pleasing — the gateway Indian curry for skeptics.
• Quick yogurt marinade (even 20 minutes works) makes the chicken unbelievably juicy.
• One pot, pantry spices, no tandoor or special equipment.
• Cashew-thickened sauce means no graininess and no flour.
• Leftovers reheat beautifully and freeze well.

Ingredients

For the marinade

• 1 1/2 lbs boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
• 1/2 cup plain whole-milk yogurt
• 1 tbsp lemon juice
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tbsp garam masala
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1 tsp kosher salt
• 1/2 tsp turmeric

For the sauce

• 2 tbsp unsalted butter, plus 2 tbsp more for finishing
• 1 tbsp neutral oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1/2 tsp ground cardamom (optional but lovely)
• 1/4 tsp cayenne pepper, plus more to taste
• 1 (15-oz) can crushed tomatoes
• 1/3 cup raw cashews
• 1 cup water
• 1 tsp sugar
• 3/4 cup heavy cream
• 1 tsp dried fenugreek leaves (kasuri methi), crushed (optional)
• Fresh cilantro, for garnish

Equipment

• Large heavy-bottomed pot or Dutch oven
• Blender or immersion blender

Instructions

Marinate the chicken

Combine all marinade ingredients in a large bowl. Add the chicken and toss to coat. Cover and refrigerate for at least 20 minutes and up to 8 hours.

Sear the chicken

Heat the oil and 2 tbsp butter in a Dutch oven over medium-high heat. Add the chicken in a single layer (work in batches if needed) and sear 2-3 minutes per side until lightly charred. It does not need to cook through. Set aside.

Build the base

In the same pot over medium heat, add the onion and cook 5-6 minutes until soft and golden at the edges. Stir in the garlic and ginger; cook 1 minute. Add the cumin, paprika, cardamom, and cayenne; stir 30 seconds until fragrant.

Simmer the sauce

Pour in the crushed tomatoes, cashews, water, sugar, and 1 tsp salt. Simmer on low, covered, 15 minutes until the cashews are completely soft.

Blend it silky

Blend until completely smooth (a full 60 seconds in a countertop blender, or use an immersion blender).

Finish

Return the sauce to the pot over low heat. Stir in the cream, remaining 2 tbsp butter, and fenugreek leaves. Add the chicken and any juices. Simmer 5-7 minutes until cooked through. Adjust salt and cayenne.

Serve over basmati rice or with warm naan; garnish with cilantro and a drizzle of cream.

Why Chicken Thighs Beat Breasts Here

Chicken thighs stay juicy through sear-and-simmer because of their higher fat content. Breasts work but tighten fast — sear briefly and simmer the minimum. The yogurt marinade gently tenderizes while spices penetrate; even 20 minutes makes a difference, overnight makes it restaurant-grade.

Expert Tips

• Bloom the spices in fat before adding tomatoes.
• Blend the sauce a full 60 seconds for the silkiest result.
• Keep heat low once cream goes in so the sauce doesn’t split.
• Crush fenugreek leaves between your palms to release aroma.
• Use raw (not roasted) cashews.

Variations

Extra creamy

Swap cashews for an extra 1/2 cup cream.

Spicier

More cayenne, or a slit green chile with the tomatoes.

Paneer makhani

Replace chicken with 14 oz cubed paneer, seared golden.

Vegan

Chickpeas + full-fat coconut milk instead of chicken/cream; coconut oil instead of butter.

Slow cooker

Blend sauce, combine with raw marinated chicken, low 4 hours, stir in cream at the end.

Frequently Asked Questions

What is the difference between butter chicken and chicken tikka masala?

Butter chicken is milder and richer (tomato, butter, cream); tikka masala is spicier and more tomato-forward.

Can I make butter chicken without cream?

Yes — the blended cashews do the heavy lifting; use coconut milk if needed.

How do I store leftovers?

Fridge 4 days, freezer 3 months. Reheat gently with a splash of water or cream.

Can I use store-bought garam masala?

Yes — smell it first; if old, use 1.5x.

What should I serve with it?

Basmati rice, warm naan, and cucumber raita.

Can I make butter chicken ahead of time?

Yes — it is one of the best make-ahead curries. Prepare the full recipe, cool, and refrigerate for up to 4 days. You can also marinate the chicken up to 24 hours in advance and make the sauce a day ahead; combine and simmer when ready to serve. The flavor only gets better.

Is butter chicken spicy?

Mild to medium. The warmth comes from garam masala, ginger and a touch of chili, but it is a creamy, aromatic curry — not a fiery one. If you like heat, add an extra serrano or a pinch of cayenne. If you are cooking for kids, leave the chiles out entirely and nobody will miss them.

Can I use coconut milk instead of cream?

You can, and it makes the dish dairy-free (use oil instead of butter too). The flavor will be a little different — coconut-forward rather than classic — but still delicious. Full-fat coconut milk works best for a rich, silky sauce.

This butter chicken recipe is the one I make when dinner should feel like a treat without leaving the house. Tell me in the comments — rice person, naan person, or both?

Make-Ahead and Storage

Refrigerating Leftovers

Butter chicken keeps well in the refrigerator for up to 4 days in an airtight container. The sauce actually deepens in flavor overnight as the spices meld — many people swear the leftovers are even better than the first serving. Keep any rice or naan stored separately so nothing gets soggy.

Freezing for Later

This curry freezes beautifully. Cool completely, then freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator. The cream in the sauce can sometimes separate slightly after freezing — a gentle stir while reheating and a splash of cream fixes it right back to silky.

How to Reheat

Reheat gently on the stovetop over medium-low heat, stirring occasionally, until steaming hot. Add a splash of cream or water if the sauce has thickened too much. Avoid blasting it on high heat, which can split the sauce. The microwave works too — heat in 90-second bursts, stirring between each.

What to Serve With Butter Chicken

Basmati rice is the classic partner — its fluffy grains soak up every drop of that silky sauce. Warm naan or roti is non-negotiable for scooping. For a full spread, add a simple cucumber raita to cool things down, a kachumber-style salad of tomato, onion and cucumber with lemon, and maybe some pickled red onions on the side. Keep the sides simple; the curry is the star.

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