Silky Butter Chicken with Tomato Cream Sauce
Priya Sharma
Butter Chicken
Tender chicken in a luscious tomato cream sauce with aromatic spices. A restaurant-quality Indian classic that's surprisingly easy to make at home.
Nutrition (per serving)
Butter chicken is one of those dishes that tastes like you've been cooking all day, but the truth is it comes together in less than an hour. The magic happens when you combine aromatic spices, tomato sauce, and a generous splash of cream and butter—creating a sauce so silky and comforting that it's impossible to resist. This is the kind of dish that makes you feel like a proper chef, even if you're just getting started in the kitchen.
What I absolutely love about this recipe is how forgiving it is. Whether you're using chicken thighs for extra flavor or breasts for a leaner option, whether you like your sauce thick or pourable, you're in control. Serve it over rice, with warm naan, or even with pasta—this sauce is versatile enough to shine with almost anything. It's comfort food that happens to be deeply satisfying and genuinely impressive.
Ingredients
- Chicken breast:2 lb
- Greek yogurt:½ cup
- Ginger-garlic paste:2 tbsp
- Garam masala:1.5 tsp
- Ground cumin:1 tsp
- Paprika:1 tsp
- Turmeric powder:½ tsp
- Canned crushed tomatoes:1.5 cup
- Butter:3 tbsp
- Heavy cream:½ cup
- Onion:1 large
- Garlic cloves:4 pieces
- Oil:2 tbsp
- Salt:1 tsp
- Kasuri methi dried fenugreek:1 tsp
- Fresh cilantro:¼ cup
Instructions
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Pat chicken dry and cut into bite-sized pieces. In a bowl, mix yogurt, ginger-garlic paste, garam masala, cumin, paprika, turmeric, and salt. Coat chicken pieces thoroughly and let marinate for at least 20 minutes.
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Heat oil in a large skillet over medium-high heat. Working in batches, cook chicken pieces until golden on the outside (about 3-4 minutes per batch). Transfer to a plate.
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In the same skillet, add butter and sauté diced onion until soft and caramelized, about 8 minutes. Add minced garlic and cook for 1 minute until fragrant.
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Pour in crushed tomatoes and bring to a simmer. Cook for 8-10 minutes, stirring occasionally, until the tomato sauce reduces slightly and deepens in color.
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Stir in heavy cream and kasuri methi. Return chicken to the skillet along with any accumulated juices. Simmer gently for 8-10 minutes until chicken is cooked through and sauce coats the back of a spoon.
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Taste and adjust seasoning as needed. Garnish generously with fresh cilantro and serve hot.
Tips & Notes
- Don't skip the marination step—it keeps the chicken incredibly tender and infuses it with flavor.
- For a spicier version, add ½-1 teaspoon of cayenne pepper to the marinade or sauce.
- If your sauce is too thick, thin it with a splash of cream or chicken stock. If it's too thin, simmer a bit longer uncovered.
- Make this ahead: the sauce actually tastes even better the next day as the flavors meld together. Reheat gently over low heat.
- Use fresh ginger-garlic paste if you can find it at an Indian market—it makes a noticeable difference in depth of flavor.
