Spicy Butter Chicken Recipe

Jump to Recipe Print Recipe

Warm & Familiar Spicy Butter Chicken Recipe

There’s something undeniably comforting about a warm, velvety dish like this Spicy Butter Chicken Recipe. I love when the kitchen fills up with the fragrant aroma of garlic, ginger, and spices dancing together—it’s like an instant hug in food form. This recipe has been a go-to for cozy dinners when I want something both familiar and exciting.

You’ll notice the rich, buttery sauce clings beautifully to tender chicken chunks, with just the right kick of heat. It’s forgiving enough to make on a weeknight, yet impressive enough for guests. Whether you’re a spice lover or warming up to a bit of heat, this recipe adapts easily to your taste.

Let’s dive into how you can make this comforting classic your own, with detailed steps and simple swaps that keep things fresh and doable.

Ingredient Breakdown

• Organic chicken breast (2 lbs): Tender protein base, perfect for soaking in spices.
• On Everything All-Purpose Blend (2 tsp): Adds depth and authentic warmth; you can make your own blend or buy mine.
• Smoked paprika (2 tsp, divided): A subtle smoky layer; split use enhances overall complexity.
• Extra virgin olive oil (2 tbsp): Helps sear chicken with rich flavor and slight fruitiness.
• Unsalted butter (2 tbsp): Adds luscious creaminess and richness.
• Onion (1, chopped): Use yellow, white, or red—each brings a slightly different sweetness and texture.
• Garlic cloves (3, minced): Enhances aroma and savory bite.
• Fresh ginger (1 tbsp, minced): Adds bright, warm zing balancing the spices.
• Garam Masala (1 tbsp): Your signature Indian spice mix; cumin + allspice work in a pinch.
• Turmeric powder (1 tsp): For earthiness and vibrant color.
• Red pepper flakes (1 tsp): Controls heat; tweak to your spice comfort level.
• Sea salt & black pepper (½ tsp each): Essential seasoning backbone.
• Dried parsley (½ tsp): Adds subtle herbaceous notes and balances spice.
• Cayenne pepper (pinch): For that extra punch of heat.
• Diced tomatoes (14 oz can or 2 cups fresh): Forms the fragrant sauce base with natural sweetness.
• Heavy cream (1 cup): Smoothes and enriches the sauce for that velvety finish.
• Chicken stock (½ cup): Adds moisture and depth; bone broth works great for extra nutrients.
• Fresh parsley (optional garnish): A fresh, crisp contrast for plating.

Before You Start

One thing I always recommend before cooking this Spicy Butter Chicken Recipe is to get your mise en place ready—chicken chopped, spices measured, onion diced—this makes the whole process smooth and stress-free. No surprises mean you get to focus on enjoying the cooking experience.

How to Make Spicy Butter Chicken Recipe

1. Season the chicken: Toss the chicken chunks with 1 tsp smoked paprika and the All-Purpose Blend. Letting it sit for 5-10 minutes allows the seasoning to absorb, infusing each bite with flavor. For even better results, marinate in a sealed bag in the fridge for 3 hours or overnight. Bring to room temperature before cooking to ensure even searing.
2. Sear the chicken: Heat the olive oil in a skillet over medium-high heat until shimmering. Add your chicken pieces, cooking about 3-4 minutes each side until golden brown and crisp-edged. The Maillard reaction here builds a rich flavor foundation. Set aside once seared—this also helps keep the chicken juicy.
3. Make the spicy butter sauce: In the same skillet, melt butter over medium-high heat. Add garlic, onions, and ginger, stirring until fragrant and soft golden—this step unlocks deep aromatic layers. Next, stir in diced tomatoes and the entire spice mix: On Everything Blend, Garam Masala, turmeric, smoked paprika, red pepper flakes, cayenne, parsley, salt, and pepper. These spices meld together beautifully, creating a balanced, comforting heat. Let it bubble gently for a few minutes to marry the flavors.

4. Blend the sauce: Carefully transfer the sauce to a high-powered blender and pulse until completely smooth and velvety, about 2-3 minutes. This step transforms the chunky tomato base into a luscious coat that clings to the chicken perfectly.
5. Assemble and simmer: Return the blended sauce to the skillet, add the seared chicken pieces, and stir to combine. Lower the heat to a gentle simmer and cook uncovered for 15-20 minutes. You’ll notice the sauce thickening nicely while the chicken finishes cooking tender and juicy. Stir occasionally to prevent sticking, and taste the sauce for seasoning adjustments.
6. Final touches and serve: Sprinkle chopped fresh parsley for a bright contrast, and serve this rich Spicy Butter Chicken Recipe alongside naan bread, fluffy basmati rice, or even mashed potatoes. Any starchy side works beautifully to soak up that buttery, spicy sauce.

Flavor Variations for Spicy Butter Chicken Recipe

• Coconut cream swap: For a tropical twist, replace heavy cream with full-fat coconut milk—velvety and slightly sweet.
• Sweet heat: Add a tablespoon of honey or maple syrup during the sauce simmer for a gentle counterbalance to the spice.
• Smoky chipotle: Substitute smoked paprika with chipotle powder to deepen the smoky heat vibe.
• Veggie boost: Toss in some spinach or cooked peas during the final simmer for added color and nutrients.
• Cashew cream: Blend soaked cashews with water and stir into the sauce instead of cream for a nutty richness and dairy-free option.
• Fresh herbs: Garnish with mint or cilantro instead of parsley for a different fresh herbal note.

Storage, Freezer & Reheat Tips

• Store in an airtight container in the fridge for up to 4 days—chicken remains juicy and sauce keeps its vibrant flavor.
• Freeze cooked Spicy Butter Chicken in meal-sized portions for up to 3 months; thaw overnight in the fridge before reheating gently on stovetop or microwave.
• When reheating, add a splash of water or chicken stock if sauce has thickened too much to restore silkiness.
• If freezer-storing, cool fully before sealing to avoid condensation.

Spicy Butter Chicken Recipe FAQs

• Can I use chicken thighs instead of breast? Absolutely, thighs add extra juiciness and flavor, though they may need slightly longer cooking.
• How spicy is this recipe? It has a moderate heat you can easily adjust—cut back on red pepper flakes or cayenne to mellow it out, or add more for a kick.
• What can I substitute for heavy cream? Coconut milk or cashew cream both work well if you’re avoiding dairy.
• Do I need a blender for the sauce? Blending gives the sauce its signature smooth texture, but you can mash it with a fork or use a hand blender for a chunkier style.
• Can I prep this in advance? Yes! Marinate the chicken overnight for deeper flavor and prep the sauce base ahead, then finish quickly when ready to eat.

Print