Can I make butter chicken ahead of time?

Absolutely. Butter chicken actually tastes even better the next day as the flavors continue to develop. Store it in an airtight container in the fridge for up to 3 days. When reheating, do so over low heat and add a splash of water or cream to loosen the sauce.

Is butter chicken gluten-free?

Yes, this butter chicken recipe is naturally gluten-free, as it doesn't contain wheat-based thickeners or sauces. Just make sure the naan or rice you pair it with is gluten-free if you're serving someone with gluten sensitivity or celiac disease.

Can I freeze butter chicken?

Yes, butter chicken freezes very well. Allow the cooked dish to cool completely, then store it in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before gently reheating on the stovetop. It's perfect for meal prep or batch cooking.

Butter Chicken – Best Creamy Recipe

Name: Butter Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Cuisine: Indian
Ingredients: 1½ lbs skinless boneless chicken thighs, cut into bite-sized chunks; 1 tsp salt; 1 tsp garlic powder; 1 tsp sweet paprika; ½ tsp curry powder; 1 tbsp Greek yogurt; 3 tbsp vegetable oil; 3 tbsp butter, divided; 6 garlic cloves, minced; 1 medium onion, diced; 1 (15 oz) can tomato sauce; 1 tsp sugar; ½ tsp black pepper; 2 cups heavy cream; ½ tsp cayenne pepper (optional); 1 tsp garam masala; ½ tsp curry powder; ¼ cup freshly chopped parsley (optional, for garnish); Naan bread and steamed basmati rice, for serving

Description

Butter Chicken is a creamy, spiced, and comforting Indian-inspired dish featuring tender marinated chicken simmered in a rich tomato and cream sauce. Perfectly seasoned with garam masala, curry powder, and paprika, this easy homemade recipe brings restaurant-quality flavor to your table in under an hour.

Ingredients

Scale

1½ lbs skinless boneless chicken thighs, cut into bite-sized chunks
1 tsp salt
1 tsp garlic powder
1 tsp sweet paprika
½ tsp curry powder
1 tbsp Greek yogurt
3 tbsp vegetable oil
3 tbsp butter, divided
6 garlic cloves, minced
1 medium onion, diced
1 (15 oz) can tomato sauce
1 tsp sugar
½ tsp black pepper
2 cups heavy cream
½ tsp cayenne pepper (optional)
1 tsp garam masala
½ tsp curry powder
¼ cup freshly chopped parsley (optional, for garnish)
Naan bread and steamed basmati rice, for serving

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Instructions

In a medium bowl, combine chicken, salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix well and marinate for at least 15 minutes.
Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Add marinated chicken and cook for 8–10 minutes, stirring occasionally, until golden and cooked through. Remove from the pan and set aside.
Reduce heat to medium and add 1 tablespoon of butter to the skillet. Add minced garlic and diced onion, sautéing until translucent and aromatic.
Stir in tomato sauce and sugar, letting it simmer for 2–3 minutes. Return chicken to the pan and pour in the heavy cream, stirring until the sauce turns a rich orange color.
Add cayenne pepper (if using), garam masala, curry powder, salt, and black pepper. Simmer on low heat for 10 minutes to blend flavors.
Finish with the remaining 2 tablespoons of butter and stir until melted. Garnish with parsley if desired.
Serve hot with naan bread and steamed rice for a complete meal.

Notes

Marinate the chicken longer (up to 4 hours) for deeper flavor.
Use coconut cream and vegan butter for a dairy-free version.
To thicken the sauce, mix 1 tbsp cornstarch with ⅓ cup water and add to the pan.
Adjust cayenne for your preferred spice level.
Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Indian

Nutrition

Serving Size: 1 serving (approx. 1 cup)
Calories: 560 kcal
Sugar: 6 g
Sodium: 720 mg
Fat: 38 g
Saturated Fat: 21 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 2 g
Protein: 36 g
Cholesterol: 165 mg