Introduction

There is something deeply restorative about a bowl of rich, orange-hued curry. As a food writer, I’ve traveled the globe tasting various interpretations of poultry and spice, but nothing quite hits the spot like Creamy Butter Chicken. Often known as Murgh Makhani, this dish is the gold standard of Indian comfort food. But today, we’re doing more than just making a curry; we’re creating a full-sensory experience by pairing it with a zesty homemade garlic sauce, crispy fries, and pillowy warm naan.

Whether you are a seasoned home cook or a beginner looking to impress, this recipe strikes the perfect balance between sophisticated flavor and approachable technique. We are going to dive into the aromatics, the secret to a silky sauce, and the side dishes that transform a simple meal into a feast. If you’re a fan of satisfying poultry dishes, you might also enjoy my Easy Cheesy Chicken Sliders with Marinara Garlic Butter, which shares that same love for bold, garlicky finishes.

Why I Love This Recipe

I am a firm believer that great food should be both indulgent and accessible. This Butter Chicken recipe is a personal favorite because it utilizes common pantry staples to create uncommon depth. The acidity of the tomato puree cuts through the richness of the heavy cream, while the warmth of the garam masala provides a lingering glow without being overwhelmingly “hot.”

What truly sets this version apart is the Garlic Sauce pairing. While traditional butter chicken relies on the sauce alone, adding a cool, tangy garlic-yogurt drizzle adds a modern twist that elevates the entire plate. It’s a fusion of textures—crispy fries for dipping and soft naan for scooping—that makes every bite interesting. It’s the same crowd-pleasing energy I put into This Mexican Chicken and Rice Casserole, where one pan does all the heavy lifting for a hungry family.

List of Ingredients

For the Butter Chicken:

• 500g boneless chicken thighs, cut into bite-sized pieces (thighs stay juicier than breasts!)
• 2 tablespoons butter (salted or unsalted is fine)
• 1 tablespoon oil (neutral oil like canola or vegetable)
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon grated ginger (fresh is best!)
• 2 tablespoons tomato paste
• 1/2 cup tomato puree
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder (optional, for a hint of heat)
• 1/2 teaspoon turmeric
• Salt and pepper, to taste
• 1 cup heavy cream
• 2 tablespoons Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon honey (optional, to balance the acidity)
• Fresh cilantro, chopped (for garnish)

For the Garlic Sauce:

• 1/2 cup mayonnaise
• 1/4 cup Greek yogurt
• 2 cloves garlic, finely grated
• 1 teaspoon lemon juice
• Pinch of salt

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Swaps and Notes

• The Protein: While chicken thighs are traditional, you can swap them for chicken breast. Just be careful not to overcook them, or they may become dry. For a vegetarian twist, paneer or roasted cauliflower works beautifully.
• Dairy-Free: You can use full-fat canned coconut milk instead of heavy cream and a vegan butter substitute. The flavor will be slightly more “tropical,” but still delicious.
• The Spice: If you prefer a smoky flavor, use smoked paprika in place of the chili powder.
• Tomato Base: If you don’t have tomato puree, you can blend canned crushed tomatoes until smooth.

List of Steps for the Recipe

1. Sear the Chicken

In a large skillet or pot, heat the oil and 1 tablespoon of butter over medium-high heat. Add the chicken pieces in a single layer. Season with salt and pepper and sear until golden brown on all sides (about 5-7 minutes). The chicken doesn’t need to be fully cooked through yet. Remove and set aside.

2. Sauté the Aromatics

In the same pan, add the remaining tablespoon of butter. Sauté the chopped onion until translucent and soft. Stir in the minced garlic and ginger, cooking for another 60 seconds until fragrant.

3. Build the Spice Base

Add the tomato paste, garam masala, cumin, turmeric, and chili powder. Stir constantly for 2 minutes. This “blooms” the spices, releasing their essential oils for maximum flavor.

4. Simmer the Sauce

Pour in the tomato puree and lemon juice. Bring to a gentle simmer. Add the chicken back into the pan. Cover and cook on low heat for 10-12 minutes to ensure the chicken is tender and infused with the sauce.

5. The Creamy Finish

Lower the heat to low. Stir in the heavy cream and Greek yogurt. If using honey, add it now. Stir until the sauce is a vibrant, silky orange. Simmer for 2 more minutes—do not let it boil, or the cream may break.

6. Whip Up the Garlic Sauce

In a small bowl, whisk together the mayonnaise, Greek yogurt, grated garlic, and lemon juice. Let it sit for 10 minutes before serving so the garlic flavor can meld.

7. Assemble and Garnish

Garnish the chicken with fresh cilantro. Serve hot alongside warm naan, crispy fries, and a generous ramekin of the garlic sauce.

Tips for Success

• Don’t Rush the Onions: Soft, jammy onions provide the structural sweetness for the sauce.
• Grate the Garlic: For the garlic sauce, use a microplane to grate the garlic into a paste. This prevents anyone from biting into a large, raw chunk of garlic.
• Warm Your Spices: If your spices have been in the cabinet for over a year, they may have lost their punch. Give them a sniff; if they don’t smell like anything, it’s time for a fresh jar.
• The Rest Period: Like most stews and curries, butter chicken often tastes even better the next day after the spices have had time to settle.

Serving Suggestions and Pairings

This dish is a hearty meal on its own, but the texture of warm naan is essential for soaking up every drop of that creamy sauce. I also love serving this with crispy fries; it might sound unconventional, but the “curry chips” vibe is a staple in many parts of the world.

If you are hosting a larger gathering and want to provide a variety of handhelds, these These Sheet Pan Quesadillas make a great “fusion” appetizer. For those who want more dipping options, This Beer Cheese Dip is another fantastic party starter that pairs well with the “fries and dip” theme of this dinner.

Nutritional Information (Per Serving)

• Calories: 480 kcal
• Protein: 28g
• Fat: 36g
• Carbohydrates: 12g
• Fiber: 2g
• Sugar: 5g

Storage and Leftover Tips

Store any leftover Butter Chicken in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stovetop over low heat. You may need to add a splash of water or a tablespoon of cream to loosen the sauce back up, as it thickens significantly when cold.

Freezer Tip: This curry freezes remarkably well! Store in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating. However, I do not recommend freezing the garlic sauce, as the mayonnaise and yogurt base will separate and lose its creamy texture.

More Recipes You Will Love

If you enjoyed the rich, comforting flavors of this meal, you have to try these other favorites from the kitchen:

• Easy Cheesy Chicken Sliders with Marinara Garlic Butter
• This Mexican Chicken and Rice Casserole
• This Beer Cheese Dip
• This Chocolate Chip Banana Bread (The perfect dessert after a spicy meal!)

Final Thoughts

Cooking at home shouldn’t be intimidating; it should be an adventure. This Creamy Butter Chicken is proof that restaurant-quality flavors are well within your reach. I hope this becomes a new staple in your household, just as it has in mine.

Did you try this recipe? I’d love to hear how it turned out! Leave a comment below, share your photos on social media, and don’t forget to follow ChefManiac for more weekly recipe inspiration. Happy cooking!