Creamy Dreamy Butter Chicken: Your New Favorite Indian Takeout at Home!

Recipe by Peter G

Published October 16, 2025

Indulge in the velvety richness of classic Butter Chicken, a beloved Indian curry known for its succulent chicken pieces bathed in a creamy, mildly spiced tomato-based sauce. This recipe brings that restaurant-quality flavor right to your kitchen, promising a dish that's both comforting and incredibly satisfying.

Instructions

**Marinate the Chicken:** In a large bowl, combine chicken pieces with yogurt, lemon juice, 1 tsp grated ginger, 1 tsp minced garlic, 1 tsp garam masala, 1/2 tsp turmeric, 1/2 tsp red chili powder, and 1/2 tsp salt. Mix well to coat. Cover and refrigerate for at least 30 minutes, or preferably 2-4 hours.

**Cook the Chicken:** Heat 1 tbsp butter and 1 tbsp vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken in batches, searing until browned on all sides and cooked through (about 5-7 minutes per batch). Remove chicken from the pan and set aside.

**Sauté Aromatics:** In the same pan, add the remaining 1 tbsp butter. Add the finely chopped onion and cook until softened and lightly golden, about 5-7 minutes. Add the 2 tsp grated ginger and 2 tsp minced garlic (for sauce) and cook for another minute until fragrant.

**Build the Sauce:** Stir in the 1 tbsp garam masala, 1 tsp red chili powder, 1/2 tsp ground cumin, and 1/2 tsp ground coriander. Cook for 1 minute, stirring constantly, until fragrant. Pour in the crushed tomatoes and 1/2 cup water/broth. If using, blend the soaked cashews with a little water until smooth and add to the sauce.

**Simmer the Sauce:** Bring the sauce to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally, allowing the flavors to meld. If desired, use an immersion blender or transfer to a regular blender (carefully!) to achieve a smoother sauce.

**Finish the Dish:** Stir in the cooked chicken, sugar, and crushed fenugreek leaves (if using). Cook for another 5-10 minutes, allowing the chicken to absorb the sauce flavors. Stir in the heavy cream and cook for 2-3 minutes more until heated through, but do not boil. Taste and adjust salt if needed.

**Serve:** Garnish generously with fresh chopped cilantro. Serve hot.

Final Notes

This homemade Butter Chicken is perfect served with fluffy basmati rice and warm naan bread for dipping into that glorious, rich sauce. It's a fantastic meal for a cozy night in or for impressing guests, promising a burst of authentic Indian flavors with every spoonful.

About the Author

Peter G

Cooking is my passion. I love blogging and sharing my creative recipes with the world. With my busy lifestyle, it can be challenging to create new recipes, write posts, and ensure everything is formatted and presented well. I started MealMagX for this very reason—for those who share my passion for creative cooking but may not have the time to maintain a blog.

Creamy Dreamy Butter Chicken: Your New Favorite Indian Takeout at Home!

Ingredients

Instructions

Final Notes

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About the Author

Peter G