Description
This creamy, flavorful Butter Chicken recipe features tender chicken thigh pieces marinated in a spiced yogurt mixture, then cooked in a rich tomato and cream sauce. Perfectly paired with basmati rice and optional coriander garnish, this dish is a beloved Indian-inspired classic that’s easy to prepare at home.
Ingredients
Scale
Marinade Ingredients
- 1/2 cup plain yoghurt, full fat
- 1 tbsp lemon juice
- 1 tsp turmeric powder
- 2 tsp garam masala
- 1/2 tsp chilli powder or cayenne pepper powder
- 1 tsp ground cumin
- 1 tbsp ginger, freshly grated
- 2 cloves garlic, crushed
- 1.5 lb (750 g) chicken thigh fillets, cut into bite size pieces
Cooking Ingredients
- 2 tbsp (30 g) ghee or butter, or 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 or white rice
- Coriander/cilantro leaves (optional)
Instructions
- Optional Blitz: For an extra smooth sauce, combine all marinade ingredients except the chicken in a food processor and blend until smooth. (This is optional and not done in this recipe.)
- Marinate Chicken: In a bowl, combine the marinade ingredients with the chicken pieces. Cover and refrigerate for at least 3 hours, preferably overnight or up to 24 hours, allowing the flavors to penetrate the chicken.
- Heat Fat: Heat the ghee, butter, or vegetable oil over high heat in a large frying pan.
- Cook Chicken: Remove the chicken pieces from the marinade, letting excess drip off but do not wipe or shake off all marinade. Place chicken in the hot pan and cook for about 3 minutes until the chicken turns white all over—it will not brown much due to the marinade.
- Prepare Sauce: Add tomato passata, heavy cream, sugar, salt, and any remaining marinade left in the bowl to the pan with the chicken. Reduce heat to low and simmer gently for about 20 minutes, stirring occasionally. Taste and adjust salt if necessary.
- Garnish and Serve: Optionally, garnish with fresh coriander/cilantro leaves. Serve the butter chicken hot with basmati or white rice.
- Serving Suggestion: This butter chicken pairs beautifully with no yeast flatbread and no-fry papadums for an easy and delicious meal experience.
Notes
- Note 1: Garam masala is a spice blend essential for authentic flavor.
- Note 2: Adjust chilli or cayenne powder according to your preferred spice level.
- Note 3: Ghee or butter adds richness, but vegetable oil is a lighter substitute.
- Note 4: Tomato passata (puree) creates a smooth tomato base for the sauce.
- Note 5: Heavy/thickened cream enriches the sauce and balances spices.
