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Butter Chicken

This classic Indian dish features tender marinated chicken enveloped in a luxuriously spiced, creamy tomato-based sauce. With its rich, velvety texture and balanced blend of spices, it offers a deeply satisfying culinary experience that's surprisingly straightforward to prepare.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients

For the Marinade

  • 1 tbsp ginger freshly grated
  • 1 tsp ground cumin
  • 2 cloves garlic crushed
  • 1 tsp garam masala
  • 1/2 tsp chili powder or cayenne pepper
  • 1/2 cup full-fat plain yogurt
  • 1.5 lb 750 g chicken thigh fillets, cut into bite-sized chunks
  • 1 tbsp lemon juice
  • 1 tsp turmeric powder

For the Curry

  • 1 cup thickened cream
  • 1 tbsp sugar
  • 2 tbsp ghee or butter or 1 tbsp vegetable oil
  • 1 cup tomato passata
  • 1 1/4 tsp salt
  • To Serve Optional
  • Fresh coriander/cilantro leaves
  • Steamed basmati or white rice

Instructions

  • If a smoother sauce is preferred, blend all marinade components (excluding chicken) into a purée using a food processor. This step is optional.
  • In a mixing bowl, combine the chicken pieces with all the marinade ingredients. Cover and place in the refrigerator to marinate for a minimum of 3 hours, ideally overnight or up to 24 hours.
  • Heat ghee (or the alternative fat) in a large frying pan over high heat. Remove the chicken from the marinade, ensuring not to scrape off the excess coating. Place the chicken directly into the pan; do not pour the leftover marinade in. Sauté for approximately 3 minutes until the exterior of the chicken turns white. Note that it won’t brown due to the yogurt-based marinade.
  • Reduce the heat to low and pour in the tomato passata, cream, sugar, and salt. Incorporate any remaining marinade from the bowl. Simmer gently for 20 minutes, stirring occasionally. Adjust salt to taste.
  • Garnish with chopped cilantro if desired and serve alongside basmati rice. For an added touch, accompany with no-yeast flatbread or microwave-puffed papadums.

Notes

Garam masala is a common spice blend available in most grocery stores.
Ensure chili powder used is pure ground chili or substitute with cayenne pepper. American-style chili powder blends are not suitable.
Ghee can be substituted with butter or any neutral oil.
Tomato passata may be replaced with blended canned tomatoes if unavailable.
For a lighter sauce, consider using 3/4 cup light cream and 1/4 cup milk.
To prepare quick papadums, microwave raw ones for 45–60 seconds until puffed. They will crisp upon cooling.