This recipe brings back memories of rainy weekends when I wanted something warm and cozy to serve the whole family. I used to order butter chicken from our local Indian restaurant, but my kids always found it a bit too spicy. So I set out to make a version we could all enjoy together — mild, creamy, and full of flavor without the heat. Now it’s one of our most requested dishes. Served with warm rice or naan, it’s a guaranteed crowd-pleaser in our house.

Creamy Butter Chicken - Easy, Restaurant-Style Indian Curry for Family Dinners

This Creamy Butter Chicken is rich, flavorful, and incredibly easy to make at home. Tender chicken pieces simmer in a silky tomato-butter sauce with aromatic spices that fill your kitchen with warmth. It’s a comforting restaurant-style dish that’s mild enough for everyone but still packed with authentic Indian flavor.

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Prep Time 15

Cook Time 24

Marinate Time 30

Servings: 4

Course: Dinner, Main Course

Cuisine: Indian, Indian-inspired

Calories: 400

Ingredients Equipment Method Notes

Ingredients

1½ lbs Boneless skinless chicken thighs or breasts
½ cup Plain yogurt
1 tbsp Lemon juice
2 cloves Garlic minced
1 tsp Ginger grated
1 tsp Garam masala
1 tsp Paprika 1 tsp
½ tsp Ground cumin
½ tsp Salt
3 tbsp Butter
1 cup Tomato sauce or crushed tomatoes
¾ cup Heavy cream or coconut cream
1 tsp Sugar
¼ cup Optional: water or chicken broth Optional

Equipment

1 mixing bowl
1 Large skillet or sauté pan
Cutting board and knife
Measuring cups & spoons
Spoon or spatula

Method

Marinate the Chicken (Optional but flavorful):
In a bowl, mix yogurt, lemon juice, garlic, ginger, garam masala, paprika, cumin, and salt.
Add chicken (cut into bite-size pieces) and coat well. Let sit for at least 30 minutes, or overnight in the fridge.
Cook the Chicken:
In a large skillet, melt 1 tbsp of butter over medium heat. Add the marinated chicken and cook until browned and mostly cooked through. Remove chicken and set aside.
Make the Sauce:
In the same pan, melt remaining 2 tbsp of butter. Add tomato sauce and stir for 2–3 minutes. Then stir in cream and sugar. Simmer gently for 5 minutes until sauce thickens slightly.
Combine & Simmer:
Return the chicken to the pan. Simmer for another 10 minutes, until chicken is cooked through and sauce is rich. Add a splash of water or broth if too thick.
Serve warm with rice, naan, or both.

Notes

For kids: This version uses no chili powder. You can increase paprika or add ¼ tsp smoked paprika for depth without heat.
Dairy-Free Option: Use coconut yogurt for marinade and coconut cream for sauce.
Make-Ahead Tip: Marinate the chicken the night before for extra flavor and quicker prep.

Creamy Butter Chicken – Easy, Restaurant-Style Indian Curry for Family Dinners