Why You’ll Love this Rich & Creamy Butter Chicken
Three words: velvety, aromatic perfection. I’m telling you, this butter chicken recipe will transform your weeknight dinner into a restaurant-worthy experience.
The secret lies in that luxurious combination of melted butter and whipping cream, creating a sauce so silky it practically glides across your tongue.
You’ll appreciate how the tomato sauce balances with just the right amount of sweetness (that teaspoon of sugar makes all the difference!), while the gentle heat from those minced chilies warms rather than overwhelms.
The tandoori-marinated chicken brings depth that’ll make your kitchen smell like a little corner of Delhi.
What Ingredients are in Rich & Creamy Butter Chicken?
The beauty of butter chicken lies in its perfect balance of rich, aromatic ingredients that come together to create something truly magical. This beloved Indian dish combines tender chicken with a velvety sauce that’s simultaneously tangy, creamy, and warmly spiced.
While it might seem complex, the ingredient list is actually quite approachable for home cooks, with most items available at regular grocery stores (though a quick trip to an Indian market for tandoori paste will definitely elevate your results).
- 1/4 pound melted butter
- 1 (20 ounce) can tomato sauce
- 2 teaspoons salt
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- 1 teaspoon dried parsley
- 1/4 liter whipping cream
- Water (as needed for consistency)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- Minced red or green chili peppers (to taste)
- Minced ginger (optional, to taste)
- Fresh cilantro
- Chicken breasts marinated in tandoori paste
When shopping for these ingredients, quality really matters for a few key components. The tandoori paste forms the foundation of flavor for your chicken, so don’t skimp there.
And since the sauce is so prominent, using real butter and full-fat whipping cream makes a noticeable difference in achieving that signature silky texture.
Feel free to adjust the heat level with the chilies—some prefer a gentle warmth while others might want more kick.
How to Make this Rich & Creamy Butter Chicken
Begin by marinating your chicken breasts in tandoori paste, which you can find in Indian markets or the ethnic section of your grocery store. Once marinated, cook the chicken on a barbecue or in the oven until it’s thoroughly cooked, then cut it into bite-sized chunks and set aside. This initial cooking process infuses the chicken with those signature tandoori flavors that serve as the foundation of a great butter chicken.
Now for the luxurious sauce that gives butter chicken its name. Melt 1/4 pound of butter in a large pot over medium heat, then pour in a 20-ounce can of tomato sauce. Season with 2 teaspoons of salt, 1 teaspoon of sugar, 1/2 teaspoon of white pepper, and 1 teaspoon of dried parsley. Stir everything together, then add 1/4 liter of whipping cream, bringing the mixture to a gentle boil while stirring frequently. Using a high end food processor can make preparing these ingredients quicker and more consistent for the perfect butter chicken sauce.
The sauce should coat the back of a spoon nicely—not too runny, not too thick—so add water as needed to achieve this perfect consistency. Sprinkle in 1/2 teaspoon each of garlic powder and ginger powder, along with minced chili peppers and sautéed ginger to taste. These aromatics really round out the flavor profile, giving the dish its characteristic warmth.
Finally, add your cooked chicken chunks to the sauce, making sure they’re thoroughly coated in all that creamy goodness. Finish with a handful of fresh cilantro stirred in just before removing from the heat.
The traditional way to serve butter chicken is with naan bread for scooping up that velvety sauce, though it’s equally delicious ladled over a bed of fluffy rice. Honestly, the way the sauce clings to each bite of chicken makes this dish absolutely irresistible—and much easier to prepare than you might think for something that tastes so decadent.
Rich & Creamy Butter Chicken Substitutions and Variations
While traditional butter chicken is absolutely divine, you’ll be glad to know that this recipe offers plenty of room for substitutions and personal variations to suit your dietary needs or pantry limitations.
For a lighter version, I’d suggest swapping the whipping cream with coconut milk or yogurt, which still maintains that silky texture but reduces the richness slightly. Don’t have tandoori paste? You can create a quick substitute using garam masala, paprika, and yogurt. Vegetarians can replace chicken with paneer or roasted cauliflower for an equally satisfying dish. The tomato sauce can be substituted with fresh tomatoes, simmered and strained for a more rustic flavor profile.
What to Serve with Rich & Creamy Butter Chicken
Several perfect accompaniments can transform your rich and creamy butter chicken from a delicious dish into a complete culinary experience.
I’m particularly fond of serving it with warm, pillowy naan bread that’s perfect for sopping up every last drop of that velvety sauce.
Rice is another classic pairing—basmati being the gold standard with its fragrant, fluffy grains.
For a revitalizing contrast, I’ll add a cucumber raita on the side; the cool yogurt helps balance the richness of the butter chicken.
A simple kachumber salad with diced cucumbers, tomatoes, and onions dressed with lime juice adds a bright, acidic counterpoint.
Final Thoughts
After spending time with this butter chicken recipe, I’m convinced it deserves a place in your regular cooking rotation. The velvety sauce, with its perfect balance of cream and spice, creates an unforgettable dining experience that’ll transport you straight to India without leaving your kitchen.
What I love most about this dish is its versatility—serve it with traditional naan for authenticity or over fluffy basmati rice when you’re craving comfort.
The aroma that fills your home as the butter, tomato sauce, and spices simmer together is, quite frankly, worth making this dish for alone. Trust me, your family will request this weekly!
