Butter Chicken-Style Creamy Curry Recipe

Prep Time 20 mins
Cook Time 40 mins
Rest Time 10 mins
Total Time 1 hr 10 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 180  C
Servings: 4
Best Season: All Seasons
Description

This Butter Chicken-Style Creamy Curry is a rich, comforting dish made with tender chicken simmered in a smooth tomato-butter sauce, gently spiced and finished with cream. Inspired by classic Indian flavors, this version is perfect for home cooks who want restaurant-style results using simple, accessible ingredients.

Ingredients
    For the Chicken Marinade
  • 500 g boneless chicken thighs or breast, cut into medium chunks
  • 0.5 cup plain yogurt
  • 1 tbsp lemon juice
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 tsp red chili powder (adjust to taste)
  • 0.75 tsp salt
  • 0.5 tsp turmeric powder
    • For the Creamy Curry Base
  • 2 tbsp unsalted butter
  • 1 tbsp neutral cooking oil
  • 1 medium onion, finely chopped
  • 2 tsp ginger paste
  • 2 tsp garlic paste
  • 1.5 cups tomato purée (fresh or canned, smooth)
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 0.75 tsp salt (or to taste)
  • 0.5 tsp sugar or honey (optional, to balance acidity)
  • 0.75 cup fresh cream (heavy cream or cooking cream)
  • 0.5 cup warm water (adjust for consistency)
    • For Finishing & Garnish
  • 1 tbsp butter
  • 1 tbsp fresh cream
  • 1 tbsp kasuri methi (dried fenugreek leaves)
  • Fresh coriander leaves, finely chopped
Instructions
    Marinate the Chicken
  1. 1
    In a mixing bowl, combine yogurt, lemon juice, ginger paste, garlic paste, chili powder, turmeric, and salt. Add the chicken pieces and mix thoroughly until every piece is well coated. Cover and rest for at least 30 minutes. This helps tenderize the chicken and infuse flavor.
    2. Cook the Chicken
  2. 2
    Heat a pan over medium heat with a small amount of oil. Add the marinated chicken and cook until lightly golden and just cooked through. Do not overcook. Remove from the pan and set aside.
    3. Build the Curry Base
  3. 3
    In the same pan, add butter and oil. Once melted, add chopped onions and sauté until soft and lightly golden. Add ginger and garlic paste and cook until aromatic and raw smell disappears.
    4. Add Spices and Tomato
  4. 4
    Stir in chili powder, coriander powder, garam masala, and salt. Add tomato purée and cook on medium heat, stirring often, until the sauce thickens and butter begins to separate from the sides.
    5. Blend for Smoothness (Optional but Recommended)
  5. 5
    For a restaurant-style texture, allow the sauce to cool slightly, then blend until smooth. Return to the pan and reheat gently.
    6. Combine Chicken and Sauce
  6. 6
    Add cooked chicken to the sauce along with warm water. Stir gently and simmer for 10–12 minutes so the chicken absorbs the flavors.
    7. Finish with Cream and Butter
  7. 7
    Lower the heat and stir in fresh cream, crushed kasuri methi, and an extra tablespoon of butter. Simmer for 3–5 minutes until the curry becomes glossy and rich.
    8. Rest Before Serving
  8. 8
    Turn off the heat and let the curry rest for 10 minutes. This allows the flavors to settle and deepen.
Note

Chicken thighs provide extra juiciness, but breast works well if not overcooked.

Adjust chili powder based on spice tolerance.

Store leftovers in an airtight container for up to 3 days in the refrigerator.

This curry freezes well for up to 1 month without cream added—add cream after reheating.

For a dairy-lighter version, reduce cream and increase water slightly.

Keywords: creamy curry, chicken recipe, family dinner, comfort food, Indian-style curry
Read it online: https://petitepanini.com/recipe/butter-chicken-style-creamy-curry-recipe/