This creamy butter chicken stew delivers restaurant-quality flavor with minimal effort, making it perfect for weeknight dinners.
Packed with protein-rich chicken, antioxidant spices, and healthy fats from butter and cream, it’s both satisfying and nourishing.
Easy to prepare and fiber-friendly when paired with rice or naan, this dish is ideal for meal prep or a cozy, wholesome family dinner.
Butter Chicken Stew
Equipment
- 1 Dutch oven or heavy-bottomed pot
- 1 medium mixing bowl
- 1 Spatula or Wooden Spoon
- 1 Cutting board
- 1 Chef’s knife
- Measuring Spoons and Cups
Ingredients
Dry Rub
- 1 tbsp garam masala
- 1 tsp kosher salt
- 1 tsp turmeric
- 1 tsp cumin
- ¼ tsp freshly ground black pepper
- Pinch cayenne pepper
- 2.5 lbs boneless skinless chicken breasts or thighs, cut into 1-inch cubes
Butter Chicken Stew
- 5 tbsp unsalted butter divided
- 1 large onion diced
- 3 garlic cloves minced
- 1 tbsp fresh ginger grated
- 1 small chile seeded and minced
- 1 tbsp garam masala
- 1 tsp kosher salt
- 1 tbsp tomato paste
- 15 oz tomato sauce 1 can
- 1 tsp sugar
- 1 cinnamon stick
- ⅔ cup chicken stock
- 1 cup heavy cream
To Serve
- Fresh cilantro chopped
- Cooked basmati rice
- Naan
Instructions
- Prepare the Spice Rub and Chicken: Start by creating a fragrant spice rub that will infuse your chicken with bold, warming flavors. In a medium mixing bowl, combine 1 tablespoon garam masala, 1 teaspoon kosher salt, 1 teaspoon turmeric, 1 teaspoon cumin, ¼ teaspoon freshly ground black pepper, and a pinch of cayenne. Mix well until the spices are evenly blended. Add 2.5 pounds of cubed boneless, skinless chicken to the bowl and toss thoroughly until every piece is coated in the aromatic mixture. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to penetrate the chicken deeply. If you have extra time, letting it marinate longer will make the chicken even more flavorful.
- Sear the Chicken: Heat 2 tablespoons of unsalted butter in a Dutch oven or heavy-bottomed pot over medium-high heat. Once the butter is melted and shimmering, carefully add the marinated chicken cubes in a single layer. Allow the chicken to cook undisturbed for a few minutes until the edges start turning opaque and lightly golden. Stir occasionally to ensure even searing. Your goal here is not to fully cook the chicken, but to lock in the juices and develop a light caramelized crust. Once most of the pink is gone, remove the chicken from the pan and set it aside on a plate.
- Sauté the Aromatics: Add another 2 tablespoons of butter to the same pot. Once melted, add the diced onion and minced chile. Stir frequently and cook for about 10 minutes, until the onions turn golden brown and fragrant. The slow sauté allows the natural sweetness of the onions to develop, creating a rich base for the stew. Next, add 3 minced garlic cloves and 1 tablespoon grated fresh ginger. Sprinkle in 1 teaspoon kosher salt to help draw out moisture and enhance the flavor. Cook for an additional 2-3 minutes, stirring often, until the mixture is aromatic but not browned.
- Build the Flavor Base: Sprinkle 1 tablespoon garam masala over the aromatics and add 1 tablespoon tomato paste. Stir continuously for 1 minute, letting the spices bloom and the tomato paste slightly caramelize.This step deepens the overall flavor of the stew, giving it that signature richness that makes butter chicken so irresistible.
- Add Liquids and Simmer: Pour in 15 ounces of tomato sauce and 2/3 cup chicken stock, stirring to combine. Add 1 teaspoon sugar to balance the acidity of the tomatoes, and place 1 cinnamon stick in the mixture to infuse a subtle warmth. Reduce the heat to low and bring the mixture to a gentle simmer, not a boil, to prevent breaking the sauce. Once the sauce is simmering, return the seared chicken along with any collected juices to the pot. Stir gently to coat the chicken in the rich sauce. Let the chicken simmer, uncovered, for 15 minutes, allowing it to finish cooking and absorb the layers of flavor.
- Finish with Cream and Butter: Stir in 1 cup heavy cream, blending it into the sauce to create a smooth, luscious texture. Add the remaining 1 tablespoon of butter and gently stir until melted. This final touch gives the stew a silky finish and a decadent, comforting flavor. Taste the sauce and adjust salt or spices as needed.
- Serve and Garnish: Ladle the creamy butter chicken stew over fluffy basmati rice, ensuring each serving gets plenty of sauce. Sprinkle generously with freshly chopped cilantro for a burst of color and freshness. Serve alongside warm naan for dipping and soaking up every bit of the sauce.
Notes
- Marinate the chicken for at least 30 minutes; longer marination enhances flavor and tenderness.
- Sear the chicken lightly; it will finish cooking in the sauce, keeping it juicy.
- Avoid boiling after adding cream to prevent the sauce from separating.
- Adjust spice levels to taste by increasing or reducing cayenne and fresh chile.
- Serve with basmati rice or naan for a complete, satisfying meal.
- Leftover stew tastes even better the next day as the flavors continue to meld.
- Cinnamon stick adds warmth; remove before serving to avoid overpowering.
Chef’s Secrets To Perfect Butter
The secret to rich, velvety butter chicken lies in layering flavors thoughtfully.
Searing the chicken first locks in juices, while slow-cooked onions and garlic form a naturally sweet, aromatic base.
Toasting the tomato paste briefly before adding liquids intensifies its umami flavor, creating depth without extra ingredients.
Using a cinnamon stick adds subtle warmth, while finishing with butter and cream gives the sauce its luxurious texture.
Lastly, gentle simmering ensures the sauce stays silky and doesn’t break.
Serving Suggestions For Maximum Enjoyment
Butter chicken pairs beautifully with steamed basmati rice, allowing the creamy sauce to coat each grain perfectly.
Naan or roti adds a fun, interactive element, perfect for scooping up the stew.
For added freshness, sprinkle chopped cilantro or mint just before serving.
A simple side of roasted or steamed vegetables, like green beans or carrots, balances the richness of the dish.
For a slightly tangy twist, a dollop of plain yogurt on the side can elevate flavors.
Storage Tips For Meal Prep
Butter chicken keeps well, making it ideal for meal prep. Store in an airtight container in the refrigerator for up to 4 days.
Reheat gently over low heat to maintain the creamy texture; adding a splash of stock or water can help restore consistency if the sauce thickens.
For longer storage, freeze in portions for up to 3 months.
Thaw overnight in the fridge before reheating, and avoid microwaving on high to prevent the cream from curdling.
Frequently Asked Questions
1. Can I use chicken thighs instead?
Yes! Chicken thighs are slightly fattier and remain very tender, making them perfect for this recipe. They can be used interchangeably with chicken breasts.
2. How do I make it less spicy?
Reduce or omit the cayenne and fresh chile. You can also add more cream or yogurt to mellow the heat while keeping the flavor rich.
3. Can I make this recipe dairy-free?
Yes. Substitute butter with a plant-based alternative and use coconut cream or cashew cream instead of heavy cream. The sauce will remain creamy and flavorful.
4. Is this recipe freezer-friendly?
Absolutely. Let the stew cool completely before transferring it to freezer-safe containers. It will keep up to 3 months. Thaw overnight in the fridge before gently reheating.
5. How can I prevent the sauce from separating?
Always maintain a gentle simmer after adding cream, and avoid boiling. Stir continuously and finish with butter at the end to emulsify the sauce and keep it smooth.
