This creamy butter chicken recipe will ruin every takeout order for you — I’m talking silky tomato-cream gravy that clings to tender chicken like it’s meant to be, all made with basic ingredients you’ve got lying around. I sauté onions in butter, add garlic-ginger paste and strained tomato juice, then let those spices work their magic before the chicken goes in and cream transforms everything into pure comfort food bliss that’ll have you scraping the pot clean.

Why You’ll Love this Creamy Butter Chicken

Look, I’ve made this butter chicken recipe probably fifty times now and every single time I take that first bite, I literally have to close my eyes because the flavors are so damn good it’s almost embarrassing how much I enjoy it.

The cream makes everything silky smooth, the spices hit just right without burning your tongue off, and honestly — this beats any restaurant version I’ve tried.

It’s rich, it’s comforting, and you can make it at home without spending twenty bucks on takeout that’s probably sitting under heat lamps anyway.

What Ingredients are in Creamy Butter Chicken?

Getting the right ingredients for butter chicken is honestly pretty straightforward, and chances are you’ve got most of this stuff hanging around your kitchen already.

The beauty of this dish is that it doesn’t require any weird specialty items that’ll have you wandering around three different grocery stores like some kind of lost culinary soul.

• 2 lbs boneless chicken
• 1 onion, grated
• 1/4 tsp garlic paste
• 1/4 tsp ginger paste
• 4 fully ripened tomatoes
• 1/2 cup pure cream
• 2 Tbsp tomato sauce
• 1 Tbsp butter
• 1 tsp cayenne pepper
• 2 cloves
• 4-5 cardamoms
• 2 sticks cinnamon
• 2 green chilies
• Salt to taste
• Orange-red food color

Now, about those spices — if you don’t have cardamom pods or whole cloves sitting in your spice cabinet, don’t panic and order takeout just yet. Most grocery stores carry these in their international aisle, and honestly, they’re worth having around because they’ll make your kitchen smell like a fancy restaurant.

The orange-red food coloring is totally optional, but it does give you that classic butter chicken look that makes everyone think you’re some kind of cooking genius.

And please, for the love of all things creamy and delicious, use actual heavy cream here, not that weird low-fat stuff that’ll curdle the moment it hits the heat.

How to Make this Creamy Butter Chicken

Making this creamy butter chicken is surprisingly straightforward, though I’ll admit the ingredient list might look a bit intimidating at first glance.

Start by grating your 4 fully ripened tomatoes – yes, grating them, not chopping – and then strain out all that precious tomato juice. Trust me on this one; the juice is where the magic happens.

While you’re doing that, get your 1 tablespoon of butter melting in a pan and toss in your 1 grated onion. Fry it until it’s just pale in color, not golden brown like you might expect. This is where patience pays off because you want that gentle, sweet flavor without any bitter edges.

Once your onion reaches that perfect pale stage, add your 1/4 teaspoon each of garlic and ginger paste – and honestly, who decided these should be equal amounts, but somehow it works perfectly.

Sauté for just about a minute, then pour in that strained tomato juice along with all your remaining spices: 2 tablespoons tomato sauce, 1 teaspoon cayenne pepper, 2 cloves, 4-5 cardamoms, 2 cinnamon sticks, 2 green chilies, salt to taste, and a touch of orange-red food coloring if you want that restaurant-perfect look.

Let this gravy simmer on low heat for 10 minutes, stirring occasionally while your kitchen fills with the most incredible aroma.

The final step is almost anticlimactic after all that aromatic buildup – simply add your 2 pounds of boneless chicken pieces to the gravy and let everything simmer together for just 3-4 minutes.

The chicken will cook quickly in that flavorful base, and before you know it, you’ll have a dish that rivals any restaurant version.

Don’t forget to stir in your 1/2 cup of pure cream right at the end, creating that signature silky texture that makes butter chicken so irresistible.

While this butter chicken recipe focuses on achieving the perfect creamy texture, the same attention to detail applies when investing in professional salmon curing equipment for mastering other culinary techniques at home.

Creamy Butter Chicken Substitutions and Variations

While this butter chicken recipe is pretty solid as-is, I’d be lying if I said I haven’t messed around with it countless times because honestly, who’s the perfect spice cabinet or the exact ingredients every single time?

Sometimes I’ll swap heavy cream for coconut milk when I’m feeling fancy, or throw in some garam masala because why the heck not? No cardamom? Cinnamon sticks will do lah.

Fresh tomatoes too expensive? Canned works just fine—don’t let anyone tell you otherwise.

The key is tasting as you go and adjusting like your life depends on it.

What to Serve with Creamy Butter Chicken

Three things will make or break your butter chicken game, and honestly, the sides matter just as much as that creamy orange goodness you just spent an hour perfecting—rice is obviously the MVP here, but not just any sad, bland white rice that tastes like cardboard, I’m talking about proper basmati that’s fluffy and fragrant and soaks up every single drop of that rich gravy like it was born for this moment.

Naan’s your second wingman, obviously, and some cooling raita because your mouth’s gonna need rescuing from all that spice, trust me on this one lah.

Final Thoughts

Look, after all this drama with grating tomatoes and babying your gravy for what feels like forever, you’ve basically created liquid gold in a pot—this isn’t just some random curry you throw together on a Tuesday night when you’re feeling lazy.

This is the kind of dish that makes people think you’re some sort of kitchen wizard when really you just followed directions and didn’t screw up the cream-to-tomato ratio.

Trust me, once you nail this butter chicken, you’ll be making it every damn week because it’s seriously addictive and guests will literally fight over seconds.

Frequently Asked Questions

Can I Make Butter Chicken in a Slow Cooker or Instant Pot?

I’d recommend using an Instant Pot for butter chicken since it cuts cooking time considerably. You can sauté the aromatics using the sauté function, then pressure cook everything together for tender, flavorful results.

How Long Does Leftover Butter Chicken Last in the Refrigerator?

I’d recommend storing your leftover butter chicken in the refrigerator for up to three days. Make sure you’re keeping it in an airtight container and reheating it thoroughly before serving again.

Is Butter Chicken Gluten-Free and Safe for Celiac Diets?

Based on this butter chicken recipe, I’d say it’s naturally gluten-free since it doesn’t contain wheat, barley, or rye. However, you’ll want to verify your tomato sauce is certified gluten-free for celiac safety.

What’s the Difference Between Butter Chicken and Chicken Tikka Masala?

I’ll explain the key differences between these popular Indian dishes. Butter chicken uses a tomato-cream base with milder spices, while chicken tikka masala features charred tikka pieces in a spicier, more complex sauce.

Can I Freeze Butter Chicken and How Do I Reheat It Properly?

I’ll confirm you can freeze butter chicken for up to three months. I recommend thawing overnight in your refrigerator, then reheating gently on stovetop over low heat, stirring occasionally.