James Martin Butter Chicken

This James Martin butter chicken is a rich, comforting curry with tender chicken cooked in a silky tomato and butter sauce. The texture is smooth and luxurious, with gentle warmth from spices and a mellow creaminess that coats every bite. It is an easy to moderate recipe, suitable for confident beginners who want a restaurant style result at home. From start to finish, it takes around 50 minutes.

Ingredients

For the chicken marinade

600g chicken breast, cut into bite sized pieces
150g full fat natural yogurt
2 garlic cloves, finely grated
2 cm piece fresh ginger, finely grated
1 tsp ground turmeric
1 tsp ground cumin
1 tsp mild chilli powder
1 tsp salt

For the butter chicken sauce

40g unsalted butter
1 tbsp vegetable oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 tsp ground coriander
1 tsp garam masala
400g chopped tomatoes
2 tbsp tomato purée
150ml double cream
1 tsp sugar
Salt to taste

To serve

Fresh coriander, chopped
Steamed basmati rice or naan bread

How to Make James Martin Butter Chicken

Prepare the marinade: In a large bowl, mix the yogurt, garlic, ginger, turmeric, cumin, chilli powder, and salt. Add the chicken pieces and stir until well coated. Cover and leave to marinate for at least 20 minutes.
Cook the chicken: Heat a frying pan over medium heat with a little oil. Add the marinated chicken and cook for 5 to 6 minutes until lightly golden and just cooked through. Remove from the pan and set aside.
Start the sauce: In the same pan, melt the butter with the vegetable oil. Add the chopped onion and cook gently for 8 to 10 minutes until soft and pale.
Add spices: Stir in the garlic, ground coriander, and garam masala. Cook for 1 minute until fragrant.
Build the sauce: Add the chopped tomatoes, tomato purée, and sugar. Simmer for 10 minutes, stirring occasionally, until thickened.
Finish with cream: Pour in the double cream and return the chicken to the pan. Simmer gently for 5 minutes until the chicken is tender and the sauce is smooth.
Season and serve: Taste and adjust seasoning with salt. Sprinkle with fresh coriander and serve hot with rice or naan.

Tips

How do I keep the chicken tender?

Do not overcook the chicken in the first stage. It will finish cooking gently in the sauce, which keeps it soft and juicy.

Can I make the sauce smoother?

For an extra smooth texture, blend the sauce before adding the cream and chicken, then return it to the pan.

How spicy is this recipe?

This version is mild. You can increase the chilli powder slightly if you prefer more heat.

Serving Suggestions

Serve with fluffy basmati rice
Pair with warm naan or chapati
Add a simple cucumber raita on the side

Storage

Room temperature

Do not leave butter chicken out for more than 2 hours once cooked.

Refrigerator

Store in an airtight container in the fridge for up to 3 days. Reheat gently until piping hot.

Freezing

Freeze in portions for up to 3 months. Defrost overnight in the fridge before reheating.

Nutrition

Calories: 520 kcal
Carbohydrates: 12 g
Protein: 38 g
Fat: 36 g
Saturated fat: 20 g
Sodium: 680 mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I use chicken thighs instead of breast?

Yes, chicken thighs work very well and stay extra juicy. Increase the simmering time slightly to ensure they are fully cooked.

Is butter chicken very spicy?

This recipe is mild and creamy. You can adjust the heat by adding more or less chilli powder.

Can I make butter chicken ahead of time?

Yes, it tastes even better the next day. Cool completely, then store in the fridge and reheat gently.

What can I use instead of double cream?

You can use single cream or coconut cream, but the sauce will be slightly lighter in texture.