Description
This classic Butter Chicken recipe features tender chicken thigh pieces marinated in a blend of yogurt and aromatic spices, cooked in a rich, creamy tomato sauce. Perfectly spiced yet mild enough for all palates, it’s a comforting Indian dish best served with basmati rice and garnished with fresh coriander.
Ingredients
Scale
Marinade
- 1/2 cup plain full-fat yoghurt
- 1 tbsp lemon juice
- 1 tsp turmeric powder
- 2 tsp garam masala
- 1/2 tsp chili powder or cayenne pepper powder
- 1 tsp ground cumin
- 1 tbsp freshly grated ginger
- 2 cloves garlic, crushed
Main Ingredients
- 1.5 lb (750 g) chicken thigh fillets, cut into bite size pieces
- 2 tbsp (30 g) ghee or butter (can substitute 1 tbsp vegetable oil)
- 1 cup tomato passata (tomato puree)
- 1 cup heavy/thickened cream
- 1 tbsp sugar
- 1 1/4 tsp salt
To Serve
- Basmati rice
- White rice (optional alternative)
- Coriander/cilantro leaves (optional garnish)
Instructions
- Optional Blitz: For an extra smooth sauce, combine all marinade ingredients except the chicken in a food processor and blend until smooth. This step is optional and can be skipped.
- Marinate Chicken: In a bowl, mix the marinade ingredients with the chicken pieces. Cover and refrigerate for at least 3 hours, preferably overnight or up to 24 hours, to allow flavors to penetrate.
- Cook Chicken: Heat ghee, butter, or oil in a large frying pan over high heat. Remove the chicken pieces from the marinade without shaking off excess but do not add leftover marinade from the bowl to the pan.
- Sear Chicken: Place chicken pieces in the hot pan and cook for about 3 minutes until the chicken turns white all over. The chicken does not brown much due to the marinade.
- Prepare Sauce: Lower the heat and add tomato passata, heavy cream, sugar, salt, and any remaining marinade from the bowl to the pan. Simmer gently on low heat for 20 minutes, stirring occasionally, until the sauce thickens and flavors meld. Taste and adjust salt if needed.
- Garnish and Serve: Sprinkle freshly chopped coriander or cilantro leaves over the finished butter chicken if desired. Serve hot with basmati rice or your choice of white rice.
- Optional Sides: This dish pairs beautifully with easy no-yeast flatbread and no-fry papadums for a complete meal.
Notes
- Garam masala is a traditional Indian spice blend that can be bought pre-made or homemade.
- Adjust chili powder or cayenne pepper based on your preferred spice level.
- Substitute ghee or butter with vegetable oil for a lighter version.
- Tomato passata ensures a smooth tomato base; alternatively, you can use crushed tomatoes but the texture will differ.
- Heavy/thickened cream is essential for the authentic rich and creamy texture.
- Marinating the chicken overnight dramatically improves flavor and tenderness.
- Serving with basmati rice highlights the dish’s Indian origins and complements the rich sauce.
- Prep Time: 10 minutes plus marinating time (minimum 3 hours, preferably overnight)
- Cook Time: 25 minutes
- Category: Main Course
- Method: Marinating, Pan-frying, Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (approx. 250 g)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 120 mg
Keywords: Butter Chicken, Indian Dinner, Chicken Curry, Creamy Chicken Curry, Garam Masala Recipe
