Good and Gather Butter Chicken Recipe: Creamy Indian-Inspired Delight

I’ve perfected a creamy butter chicken recipe that’s sure to become a family favorite. This Indian-inspired dish features tender chicken cooked in a rich, velvety tomato sauce with aromatic spices.

With simple ingredients and straightforward instructions, you’ll achieve restaurant-quality results at home. Let’s create this comforting meal together, serving it over basmati rice or with naan bread for a complete experience.

Ingredients for Good and Gather Butter Chicken

Simple, aromatic ingredients create this rich, creamy butter chicken dish, perfect for any night.

For the best flavor, use high-quality spices like Penzeys or McCormick. Fresh ginger is ideal, but ginger paste works in a pinch. I always grab heavy cream from Good & Gather for its rich texture.

No tomato puree? Canned crushed tomatoes are a good substitute. Want less heat? Skip the cayenne pepper or halve it. For a lighter version, try half-and-half instead of heavy cream. Fresh cilantro adds a nice pop of color, but it’s optional.

This dish keeps well in the fridge for 3-4 days and freezes beautifully for 2-3 months. Reheat gently on low heat, adding a splash of cream if needed to restore the sauce’s creamy texture.

Step-by-Step Instructions for Creamy Butter Chicken

Let’s dive into making this rich and creamy butter chicken that’s sure to become a favorite.

Step 1: Sear the Chicken to Perfection

Start by heating 2 tablespoons of the 4 tbsp Unsalted Butter in a large skillet over medium-high heat. Once melted and foamy, add the 1.5 lb Boneless Chicken Thighs in a single layer. Cook for 5-6 minutes per side until they develop a nice golden-brown crust and reach an internal temperature of 165°F. Remove the chicken from the pan and set it aside to rest.

The key here is to get a good sear on the chicken. Don’t overcrowd the pan—cook in batches if necessary. You want that beautiful browning that adds depth to the dish.

Step 2: Sauté Aromatics Until Fragrant

In the same skillet (no need to clean it), reduce the heat to medium and add the remaining 2 tablespoons of Unsalted Butter. Once melted, add the 1 whole Yellow Onion, finely chopped, and cook for 8-10 minutes until it’s translucent and starting to caramelize. Stir occasionally to prevent burning.

Next, add the 4 cloves Garlic Cloves, minced, and 2 tbsp Ginger Paste. Cook for another 1-2 minutes until the mixture is fragrant and the garlic is lightly golden. Be careful not to let the garlic burn—it can turn bitter quickly.

Step 3: Build the Creamy Tomato Sauce

Pour in the 1 cup Tomato Puree and stir to combine with the onion mixture, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer and let it cook for 5-7 minutes, stirring occasionally, until it thickens slightly and darkens in color.

Stir in the 1 cup Heavy Cream, 2 tsp Garam Masala, 1 tsp Cumin Powder, 0.5 tsp Cayenne Pepper (if using), 1 tsp Salt, and 0.5 tsp Black Pepper. Let the sauce simmer gently for 5 minutes until it coats the back of a spoon. Taste and adjust the seasoning as needed.

Step 4: Finish with Chicken and Fresh Cilantro

Add the cooked chicken back into the sauce and simmer for 2-3 minutes until heated through. Stir in any accumulated juices from the chicken to ensure everything is well coated in the creamy sauce.

Just before serving, sprinkle the 0.25 cup Fresh Cilantro, chopped, over the top. This adds a fresh, herbal note that balances the richness of the dish. Serve hot over basmati rice or with naan bread for a truly satisfying meal.

Pro Cooking Tips for Great good and gather butter chicken

Mastering the Sear

Start by heating 2 tablespoons of butter in a large skillet over medium-high heat. Once melted and foamy, add chicken in a single layer. Cook for 5-6 minutes per side until they develop a nice golden-brown crust and reach an internal temperature of 165°F. Don’t overcrowd the pan—cook in batches if necessary. 🔥

Perfecting the Sauce

In the same skillet, reduce heat to medium and add remaining 2 tablespoons of butter. Once melted, add 1 whole Yellow Onion, finely chopped, and cook for 8-10 minutes until it’s translucent and starting to caramelize. Stir occasionally to prevent burning.

Aromatic Flavor Layering

Add 4 cloves Garlic Cloves, minced, and 2 tbsp Ginger Paste to the skillet. Cook for another 1-2 minutes until fragrant and garlic is lightly golden. Be careful not to let garlic burn—it can turn bitter quickly.

Building Creamy Richness

Pour in 1 cup Tomato Puree and stir to combine with onion mixture, scraping up browned bits. Bring to a simmer and cook for 5-7 minutes until it thickens slightly. Then stir in 1 cup Heavy Cream and spices, letting it simmer gently for 5 minutes until it coats the back of a spoon.

Finishing Touches

Add cooked chicken back into the sauce and simmer for 2-3 minutes until heated through. Stir in accumulated juices to ensure everything is well coated. Just before serving, sprinkle 0.25 cup Fresh Cilantro, chopped, over the top for a fresh herbal note.