Best Butter Chicken Sauce: A Rich, Creamy Dream in Every Bite

Creamy Butter Chicken is one of the most loved dishes around the world—and it’s easy to see why! You’ll enjoy tender chunks of chicken soaked in a creamy, tomato-based sauce that’s rich, comforting, and packed with flavor.

This Indian-inspired dish delivers the perfect balance of hearty warmth and fragrant spices. It’s incredibly easy to pull together, which makes it ideal for quick weeknight dinners or prepping meals for the days ahead.

Let’s get started!

Whether you're craving cozy spices on a cold evening or need a satisfying dish after a long day, Creamy Butter Chicken will totally hit the spot. When you marinate chicken in yogurt and spices, then simmer it in a creamy sauce with just the right touch of heavy cream—you’ve got a meal that feels like a warm hug.

You’ll love serving this dish with a big scoop of fluffy steamed rice and warm garlic naan. It’s not just food—it’s comfort. And after making this once, you’ll probably be asked to keep it in the regular dinner rotation.

Should you try this Butter Chicken recipe? Please do. Seriously. Maybe you didn’t grow up eating dishes like this—I didn’t either—but once you start playing with these spices, you’ll get hooked fast. The flavor is unreal, the method is easy, and you can make it any time of year.

Chicken and Yogurt Marinade – Always go for chicken thighs (team dark meat forever), but feel free to use chicken breasts or tenderloins if that’s more your style. The yogurt marinade works double duty: it adds flavor and keeps the chicken super tender. You’ll just need a few pantry staples: garlic, ginger, garam masala, cumin, turmeric, chili powder, salt, and pepper.

The Sauce – This luscious, buttery sauce is truly something special. In fact, we'd say it’s the best butter chicken sauce you’ll ever taste. You might want to dive into it with a spoon. You’ll need onions, canned whole tomatoes, chicken broth, coriander, fenugreek, and a few seasonings. The heavy cream is what gives it that luxurious, velvety finish.

You really don’t need much to make this Creamy Butter Chicken—just the basics.

Grab a solid cast iron skillet or a braiser. These hold heat well and give you a great sear on the chicken. Invest in one, and it’ll serve you for life.

We also recommend using an immersion blender here. It’s perfect for blending the sauce right in the pan—no transferring to a stand blender and making more dishes. If you don’t have one yet, trust me: get one. You’ll use it all the time.

One of the best parts about this recipe—besides the insane flavor—is how simple it is to make. Do it once, and your family will be singing your praises and asking for it over and over. Here's what you'll do:

• Marinate the chicken.
• Sear the chicken and set it aside.
• Make the sauce. Fall in love with the sauce. Dream about the sauce.
• Finish cooking the chicken in that sauce, and serve it over rice with warm naan.

Told you it was easy.

Is this recipe gluten-free?
Yes! This Creamy Butter Chicken recipe is totally gluten-free. You don’t need to change a thing.

Can you make butter chicken dairy-free?
You sure can. Use avocado oil instead of butter, and replace the heavy cream with coconut milk. It’s still going to taste fantastic.

What is garam masala?
Garam Masala is a fragrant blend of spices often used in Indian cuisine. You’ll find a few variations out there—try a couple and see which one you like best.

What is naan?
Naan is a soft, fluffy Indian flatbread that’s absolutely delicious. Keep some in your freezer—you’ll love using it to scoop up every bit of butter chicken. It also makes a fun and easy base for mini pizzas!

• Don’t skip the turmeric. It adds beautiful color and offers anti-inflammatory benefits. You can add it to so many dishes, and it fits perfectly here.
• Can’t find garam masala? Swap in curry powder. It’s not quite the same, but it’ll still give you great flavor.
• Want more spice? Add your favorite chopped chili or a pinch of red pepper flakes when you make the sauce.
• Sear the chicken well. Let it get golden brown—that color equals flavor.
• Leftovers? Store them in an airtight container in the fridge for up to 3 days.
• Freezing? This freezes beautifully. Store in an airtight container or freezer-safe bag for up to 3 months. Thaw in the fridge and reheat on the stove.

Serve your butter chicken over a bed of basmati rice. If you’re cutting carbs, mashed cauliflower is a fantastic sub. And whatever you do—don’t forget the garlic naan. That would be a serious missed opportunity.

Creamy Butter Chicken is a beloved dish all around the world—and once you try it, you’ll understand why! You’ll cook juicy pieces of chicken in a velvety tomato sauce for a family-friendly dinner that feels like a treat every single time. Whether you're new to Indian-style cooking or just looking for the perfect Butter Chicken recipe, this one's a keeper.

• Course: Main Course
• Cuisine: Indian
• Keyword: butter chicken, chicken, curry, gluten-free
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 6
• Calories: 495

• Cutting board
• Chef’s knife
• Immersion blender
• Large skillet

Chicken and Marinade

• 2½–3 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• ½ cup plain yogurt
• 2–3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons garam masala
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 teaspoon chili powder
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground pepper
• 2 tablespoons butter
• 1 tablespoon avocado oil

Sauce

• 2 tablespoons butter
• 1 large yellow onion, chopped
• 2–4 cloves garlic, minced
• 1 (28 oz) can whole tomatoes
• 1 cup chicken broth
• 1 tablespoon ginger, grated
• 2 teaspoons cumin
• 2 teaspoons kosher salt
• 1½ teaspoons garam masala
• 1 teaspoon coriander
• 1 teaspoon turmeric
• 1 teaspoon chili powder
• ½ teaspoon fenugreek
• 1 cup heavy cream

Marinade

Mix all the marinade ingredients in a large bowl. Add the chicken pieces and toss to coat. Let it marinate for at least 30 minutes, or even overnight if you have time.

In a large skillet, heat the butter and avocado oil over medium-high heat. Sear the chicken on both sides until golden brown. Don’t rush this—get a good sear. Then remove the chicken from the pan and set it aside (you’ll finish cooking it in the sauce later).

The Sauce

Lower the heat and melt the remaining 2 tablespoons of butter in the same skillet. Add in the chopped onion, garlic, and ginger. Let them cook until soft and fragrant.

Next, add the canned tomatoes, chicken broth, and spices. Let this simmer for 15–20 minutes, scraping the bottom of the pan to lift up any tasty browned bits. You want the sauce to thicken and reduce.

Add the heavy cream and blend the sauce until smooth using an immersion blender (or carefully transfer to a regular blender). Return the chicken to the skillet and let it simmer until the chicken is fully cooked. Taste and adjust seasoning as needed.

If your sauce is too thick, just stir in a bit more chicken broth.

Serve over hot basmati rice or SS15 chicken rice and don’t forget to warm up some garlic naan. Add a swirl of yogurt and a sprinkle of cilantro on top, if you like. Enjoy!