Butter Chicken Recipe

Butter Chicken is a rich, creamy, and gently spiced curry that’s beloved for its silky tomato-based sauce and tender chicken pieces. The flavours are warm and comforting, with a perfect balance of sweetness, spice, and buttery richness. This recipe is approachable for home cooks and delivers restaurant-quality results with simple steps. Total time is around 1 hour, making it ideal for a satisfying weekend meal or a special dinner.

Ingredients

For the Chicken Marinade

500g boneless chicken thighs, cut into bite-sized pieces
150g plain yogurt
2 cloves garlic, minced
1 tbsp ginger paste
1 tsp ground cumin
1 tsp paprika
1/2 tsp turmeric
1 tsp salt
1 tbsp lemon juice

For the Sauce

2 tbsp butter
1 tbsp oil
1 large onion, finely chopped
2 cloves garlic, minced
1 tbsp ginger paste
400g canned chopped tomatoes
1 tsp ground coriander
1 tsp garam masala
1/2 tsp chilli powder
100ml double cream
1 tsp sugar
Salt to taste

For Garnish

Fresh coriander, chopped
A swirl of cream (optional)

How to Make Butter Chicken Recipe

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the chicken cooks evenly and develops a light char.
Marinate the chicken: In a bowl, combine yogurt, garlic, ginger, spices, salt, and lemon juice. Add the chicken pieces, mix well, and leave to marinate for at least 30 minutes or overnight if possible.
Bake the chicken: Spread the marinated chicken on a lined baking tray. Bake for 20–25 minutes until cooked through and slightly charred at the edges.
Prepare the sauce base: In a large pan, heat butter and oil. Add chopped onion and cook gently until soft and golden.
Add aromatics: Stir in garlic and ginger, cooking for another minute until fragrant.
Build the sauce: Add chopped tomatoes, coriander, garam masala, and chilli powder. Simmer for 10–15 minutes until thickened.
Blend and enrich: For a smooth sauce, blend if desired. Return to the pan and stir in cream and sugar.
Combine and simmer: Add the cooked chicken to the sauce. Simmer for 10 minutes so the flavours meld together.
Finish and serve: Garnish with fresh coriander and a swirl of cream. Serve hot.

Tips

How do I keep the chicken tender?

Use chicken thighs and marinate well. Yogurt helps tenderise the meat and keeps it juicy.

Can I make the sauce smoother?

Yes, blend the sauce before adding the chicken for a velvety texture.

How do I balance the flavours?

Add a small amount of sugar or cream to balance acidity from tomatoes.

Can I make it less spicy?

Reduce the chilli powder and use mild paprika for a gentler heat.

Serving Suggestions

Serve with steamed basmati rice
Pair with warm naan or roti
Add a side of cucumber raita
Include a fresh salad for balance

Storage

Room Temperature

Do not leave out for more than 2 hours. Store promptly to maintain freshness.

Refrigerator

Keep in an airtight container for up to 3 days. Reheat gently before serving.

Freezing

Freeze for up to 3 months. Thaw overnight in the fridge and reheat thoroughly.

Nutrition

Calories: 420 kcal
Carbohydrates: 12g
Protein: 28g
Fat: 30g
Saturated Fat: 15g
Sodium: 600mg

These values are approximate and may vary depending on ingredients used.

FAQs

Can I use chicken breast instead of thighs?

Yes, but chicken thighs are more tender and flavourful. Breast can be used if cooked carefully to avoid drying out.

Is butter chicken very spicy?

No, it is typically mild with a gentle warmth. You can adjust the spice level to your preference.

Can I make this dish ahead of time?

Yes, butter chicken tastes even better the next day as the flavours develop further.

What can I use instead of cream?

You can use coconut milk or a mixture of milk and butter for a lighter alternative.