Butter chicken is one of those dishes that feels like a treat every single time. It’s rich, creamy, full of warm spices—and somehow still comforting in the simplest way.
It’s the kind of meal you crave when you want something cozy and satisfying. The chicken is tender and flavorful from the marinade, the sauce is smooth and buttery with just the right balance of spice and sweetness… and when you scoop it up with warm bread or rice, it just hits.
It might sound like a restaurant-style dish, but once you make it at home, you realize it’s actually very doable. No complicated steps—just layering flavors and letting everything come together into something seriously good.
And honestly, it’s one of those recipes that tastes even better the next day… if you have any leftovers!
You might notice that some butter chicken recipes use cashews—and yes, that’s what gives it that ultra-creamy, restaurant-style texture. This version keeps things simple by using cream, which still makes it rich and delicious without extra steps. But if you’re feeling a little extra, adding blended cashews will take it to the next level.
A rich and creamy butter chicken made with tender marinated chicken in a spiced tomato sauce. Easy, flavorful, and better than takeout.
Mix all marinade ingredients with the chicken.
Let it marinate for at least 30 minutes (or overnight for best flavor).
In a pan, cook the marinated chicken until lightly charred and cooked through.
Set aside.
In the same pan, melt butter with oil.
Sauté onions until soft. Add garlic and ginger.
Pour in crushed tomatoes and spices. Simmer for 10–15 minutes until thickened.
At this stage, I personally blend the sauce using an immersion blender for a smooth and silky texture.
Add cream, fenugreek and sugar.
Add cooked chicken and simmer for 5–10 minutes.
Garnish with fresh cilantro and cream.
Serve with rice or warm Naan.