Butter Chicken
Ingredients
- 1/2 cup plain yoghurt
full fat
- 1 tbsp lemon juice
- 1 tsp tumeric powder
- 2 tsp garam masala
Note 1
- 1/2 tsp chilli powder or cayenne pepper powder
Note 2
- 1 tsp ground cumin
- 1 tbsp ginger
freshly grated
- 2 cloves garlic
crushed
- 1.5 lb / 750 g chicken thigh fillets
cut into bite size pieces
- 2 tbsp ghee or butter
OR 1 tbsp vegetable oil, 30 g
- 1 cup tomato passata
aka tomato puree
- 1 cup heavy / thickened cream
Note 5
- 1 tbsp sugar
- 1 1/4 tsp salt
- Basmati rice
- White rice
- Coriander/cilantro
optional
Directions
- 1
- 2
Optional blitz: for an extra smooth sauce, combine the Marinade ingredients (except the chicken) in a food processor and blend until smooth. (I do not do this)
- 3
Marinade: Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours (minimum 3 hrs).
- 4
Cook chicken: Heat the ghee (butter or oil) over high heat in a large fry pan. Take the chicken out of the Marinade but do not wipe or shake off the marinade from the chicken (but don’t pour the Marinade left in the bowl into the fry pan).
- 5
Place chicken in the fry pan and cook for around 3 minutes, or until the chicken is white all over (it doesn’t really brown because of the Marinade).
- 6
Sauce: Add the tomato passata, cream, sugar and salt. Also add any remaining marinade left in the bowl. Turn down to low and simmer for 20 minutes. Do a taste test to see if it needs more salt.
- 7
Garnish with coriander/cilantro leaves if using. Serve with basmati rice.
- 8
The Butter Chicken is pictured with my very easy No Yeast Flatbread and no-fry papadums (Note 5).
Butter Chicken
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About this Recipe
Craving restaurant-quality Butter Chicken without the complexity? This chef-developed recipe delivers an incredibly rich and flavorful sauce, making it one of the easiest Indian curries you can make at home.
Why This Recipe Works
What sets this Butter Chicken apart is its ingenious balance of flavor and simplicity. It's truly one of the easiest Indian curries to prepare, achieving that luscious, restaurant-style Butter Chicken sauce that is so good you'll want it on tap. Unlike some restaurant versions, this recipe offers a perfectly rich experience without needing copious amounts of extra ghee or butter.
What to Expect
Prepare for a truly satisfying and aromatic experience. You'll enjoy tender pieces of chicken thigh enveloped in a deeply flavorful, creamy, and vibrant sauce. The combination of aromatic spices like garam masala, turmeric, cumin, fresh ginger, and garlic creates a complex profile, beautifully mellowed by tomato passata and rich heavy cream, with just a hint of sweetness from sugar and tang from lemon.
This dish promises a comforting, hearty meal with a smooth, velvety texture that adheres perfectly to every bite of chicken. It’s designed to be approachable, bringing those authentic flavors into your kitchen with ease, proving that incredible taste doesn't require hours of effort.
Customization & Variations
Feel free to adjust the heat to your preference; use more or less chilli powder or cayenne pepper powder based on your spice tolerance. For the cooking fat, you have options: ghee or butter for traditional richness, or a vegetable oil if preferred (Note 3 from the original recipe provides guidance). Don't forget the coriander/cilantro as an optional garnish to add a burst of freshness.
Serving & Context
This delightful Butter Chicken is perfect for a comforting weeknight meal or a special occasion. Serve it generously with fluffy Basmati rice or white rice to soak up every last bit of that incredible sauce, optionally garnished with fresh coriander/cilantro.