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Delicious butter chicken served with naan and rice

Butter Chicken

Butter Chicken is a rich and creamy staple of Indian cuisine, featuring tender chicken pieces marinated in aromatic spices and simmered in a luscious sauce.
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Prep Time 3 hours
Cook Time 30 minutes
Total Time 3 hours 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1/2 cup plain yoghurt (full fat) Provides a creamy tanginess that acts as a base for the marinade.
  • 1 tbsp lemon juice Adds brightness and acidity, enhancing the overall flavor.
  • 1 tsp turmeric powder Contributes color and an earthy aroma.
  • 2 tsp garam masala A fragrant blend of spices defining the Indian flavor profile.
  • 1/2 tsp chili powder or cayenne pepper powder Adds a subtle kick, adjustable to taste.
  • 1 tsp ground cumin Infuses warmth and depth of flavor.
  • 1 tbsp ginger, freshly grated Adds a zesty bite and aromatic freshness.
  • 2 cloves garlic, crushed Provides a robust foundation of savory flavor.
  • 1.5 lb chicken thigh fillets Tender and juicy pieces designed for even cooking.
For the Sauce
  • 2 tbsp ghee or butter Preferred for authentic rich flavor.
  • 1 cup tomato passata Forms the base of the sauce, adding a sweet and tangy taste.
  • 1 cup heavy/thickened cream Transforms the sauce into a rich and creamy texture.
  • 1 tbsp sugar Balances the acidity of the tomatoes.
  • 1 1/4 tsp salt Enhances all the flavors in the dish.
For Serving
  • Basmati rice or white rice Perfectly soaks up the sauce.
  • Coriander/cilantro (optional) Fresh garnish adding a pop of color.

Method
 

Preparation
  1. In a bowl, combine the yoghurt, lemon juice, turmeric powder, garam masala, chili powder, ground cumin, grated ginger, and crushed garlic.
  2. Add the chicken pieces, mix well, and cover thoroughly with the marinade. Cover the bowl and refrigerate for at least 3 hours, preferably overnight.
Cooking
  1. Heat ghee (or butter or oil) in a large fry pan over high heat.
  2. Remove the chicken from the marinade, ensuring some marinade clings to it.
  3. Add the chicken to the pan and cook for about 3 minutes, until white all over.
  4. Pour in the tomato passata and heavy cream, stirring in any remaining marinade. Add sugar and salt.
  5. Reduce heat to low and let simmer for around 20 minutes, stirring occasionally.
Serving
  1. Once the sauce is rich and chicken is tender, garnish with fresh coriander/cilantro if desired.
  2. Serve immediately with fluffy basmati rice.

Notes

Marinate the chicken longer for deeper flavors. Adjust spice levels as desired. For a silkier sauce, stir in additional cream or coconut milk. Garnish with toasted cashews or a drizzle of yogurt for extra richness.