Butter Chicken Curry – Rich, Creamy, and Comforting

Introduction

Butter chicken curry is one of the most popular Indian dishes in the world.

Known for its rich tomato-based sauce and tender spiced chicken, it offers the perfect balance of warmth, creaminess, and bold flavor.

The dish originated in Delhi in the 1950s, when a restaurant repurposed leftover tandoori chicken by simmering it in a buttery tomato and cream sauce.

In this recipe, you will learn how to layer spices for depth of flavor, control heat and creaminess, and create a silky finish.

I decided to make this dish because butter chicken was my go-to order as a kid at a local Indian restaurant near my home in Japan.

To reflect my own roots, I’m serving it with steamed white rice instead of naan, and adding a touch of Italian parsley at the end.

Ingredients

(Serves 3)

• Skinless chicken breast – 450g (cut into 1-inch cubes)
• Salt and black pepper – to taste
• Chili powder – 1 tsp (divided)
• Turmeric – 1/2 tsp
• Garam masala – 1 tsp (divided)
• Ground cumin – 1/2 tsp
• Cayenne pepper – 1/2 tsp
• Ground cinnamon – 1/2 tsp
• Butter – 3 Tbsp (divided in 3 steps)
• Onion – 1/2, finely chopped
• Garlic – 2 cloves, minced
• Fresh ginger – 1 Tbsp, grated
• Tomato sauce – 200g
• Heavy cream – 120ml
• Water – 60ml
• Steamed rice (Japanese or basmati) – optional
• Italian parsley or cilantro – optional (Italian parsley was used in this recipe)

Instructions

Step 1: Season the Chicken

Rub the chicken with salt, pepper, 1/2 tsp chili powder, 1/2 tsp turmeric, and 1/2 tsp garam masala.

Step 2: Sear the Chicken

Melt 1 Tbsp of butter in a pan and sear the chicken until browned on the outside.

Do not cook it all the way through. Remove and set aside.

Step 3: Make the Sauce

In the same pan, melt another 1 Tbsp of butter and sauté the onion until soft.

Add the garlic, ginger, and remaining spices: garam masala, chili powder, cumin, cayenne pepper, and cinnamon.

Cook gently on low heat until the aroma is released.

Step 4: Simmer Together

Add the tomato sauce and stir to combine.

Pour in the cream and water, and once it simmers, return the chicken to the pan. Cover and cook on low heat for 10 minutes.

Step 5: Finish with Butter

Uncover and add the last 1 Tbsp of butter.

Let the sauce thicken, then adjust the seasoning with salt and pepper.

Sprinkle some chopped Italian parsley if desired.

Tips

• Do not overcook the chicken in Step 2. It finishes cooking in the sauce.
• Bloom the spices gently over low heat to avoid burning.
• You can substitute the cream with coconut milk for a dairy-free version.
• Serve with steamed Japanese rice for a soft and neutral base, or use basmati rice for a more traditional pairing.

Watch the Full Recipe on YouTube!

For a step-by-step video tutorial, check out my YouTube channel:

Let me know if you tried this recipe!

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