Indian Butter Chicken Recipe

Ingredients

• 2 clovesgarlic, pressed
• 240 g (1 cup)plain yoghurt
• 1/8 tspginger
• 1 1/2 tspsalt
• 1 tspturmeric
• 2 tspchilli
• 2 tsptandoori masala
• 1 tspcumin
• 1 tspcurry powder
• 1 tspcayenne pepper
• 1.13 kg (2 1/2 lb)boneless, skinless chicken thighs
• 3 tbspavocado oil
• 3 tbspunsalted butter
• 1/2 tspcumin seeds
• 4 clovesgarlic
• 1 1/2onions
• 1/4 tspginger
• 2tomatoes
• 240 ml (1 cup)tomato sauce
• 1 tspturmeric
• 1 tspchilli
• 1 1/2 tsptandoori masala
• 1 tspcumin
• 1 tspcurry powder
• 1/2 tspcayenne pepper
• 1 tspsalt
• 240 ml (1 cup)chicken drippings
• 240 ml (1 cup)double cream

Instructions

1. 1

   Mix marinade

   In a bowl, stir together the yoghurt, 2 pressed garlic cloves, 1/8 tsp ginger and all the spices listed for the marinade.

2. 2

   Marinate chicken

   Add the chicken thighs and coat them in the marinade. Cover and refrigerate for about 4 hours.

3. 3

   Bake chicken

   Line a baking sheet with foil and arrange the marinated chicken on it. Heat the oven to 193°C (380°F) and bake for 20 minutes, then switch to the grill setting and cook for another 4–5 minutes.

4. 4

   Cut chicken

   Let the chicken cool, collect and reserve its drippings, then cut the chicken into 2.5 cm (1-inch) cubes.

5. 5

   Prepare vegetables

   Dice the tomatoes and onion and set them aside.

6. 6

   Heat the spices

   In a large frying pan over high heat, warm the butter and avocado oil. Once hot, add the cumin seeds and stir for about 1 minute.

7. 7

   Cook aromatics

   Add 4 minced garlic cloves, 1/4 tsp ginger and the diced onion. Cook until the onion turns translucent.

8. 8

   Add tomatoes

   Stir in the diced tomatoes and cook for about 3 minutes, then add the tomato sauce.

9. 9

   Season sauce

   After the sauce has cooked for a few minutes, stir in the remaining spices listed for the sauce.

10. 10

    Finish the curry

    Return the chicken to the sauce and pour in the double cream. Let the flavours combine for another 5 minutes, then remove the pan from the heat.

What is butter chicken?

Butter chicken, or murgh makhani, is an Indian curry known for tender chicken in a creamy, tomato-based sauce. This version marinates and bakes the chicken before folding it into a sauce seasoned with tandoori masala, cumin and other spices.

The yoghurt marinade flavours the chicken, while butter and cream give the sauce its mellow, full-bodied finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 296 calories, 29g protein, 6g carbs, 17g fat.

The chicken provides most of the protein, while the tomato sauce and yoghurt contribute some of the carbohydrates. Butter, avocado oil and double cream account for much of the fat. Serve with a generous portion of vegetables alongside rice or flatbread to round out the plate.

The yoghurt marinade

Coating the thighs in yoghurt and spices gives the marinade time to cling to the meat during its four-hour rest. Keep the chicken covered in the fridge while it marinates.

The recipe uses both pressed garlic and a small amount of ginger here, alongside the listed chilli, turmeric and spice blend.

Baking and browning the chicken

Bake the marinated thighs at 193°C for 20 minutes, then grill them for 4–5 minutes as directed. The brief high-heat finish adds colour; keep an eye on the chicken during this stage.

Let the chicken cool before cutting it into cubes, and save the drippings as the method instructs.

Building the sauce

Cumin seeds: stir them in the hot butter and avocado oil for about a minute to start the sauce with their aroma.

Onion and garlic: cook them with the ginger until the onion is translucent, then add the diced tomatoes and cook for about 3 minutes before adding the tomato sauce.

Seasoning and texture

Add the sauce spices after the tomato sauce has had a few minutes to cook. Stir well so the spices are distributed through the tomato base.

The double cream goes in with the chicken at the end. Give the curry 5 minutes for the flavours to blend, then take it off the heat.

Serving butter chicken

Serve the curry hot with rice or flatbread to catch the creamy sauce. A fresh, lightly dressed salad or a simple vegetable side can provide a crisp contrast.

For a meal shared at the table, bring the rice and any accompaniments separately so everyone can portion them to taste.

Recipe notes & tips

• Measure and group the marinade and sauce spices separately before you start.
• Allow the chicken to marinate for about 4 hours in the refrigerator, as directed.
• Use foil to line the baking sheet for easier handling of the chicken and drippings.
• Keep watch during the 4–5 minutes under the grill so the chicken browns without scorching.
• Cut the chicken into evenly sized cubes so it is easy to portion through the sauce.
• Stir the spices through the tomato base before adding the chicken and cream.

Variations

• Adjust the heat: reduce the cayenne for a milder curry.
• Use chicken breast: cut it into pieces and check it carefully during baking, as it can cook faster than thighs.
• Add vegetables: stir in cooked peas or spinach as the chicken goes back into the sauce.
• Make it dairy-free: use unsweetened plant-based yoghurt and cream alternatives, noting that the flavour and texture will differ.
• Serve with flatbread: use naan or another flatbread to scoop up the sauce.

Common mistakes to avoid

• Skipping the marinade time: the chicken has less time to take on the yoghurt and spices; leave it covered in the fridge for about 4 hours.
• Crowding the baking sheet: the chicken may not brown as evenly; arrange the pieces in a single layer.
• Leaving the chicken under the grill unattended: it can darken quickly; check it during the final 4–5 minutes.
• Adding cream too early: the method calls for it at the end; return the chicken to the sauce first, then add the cream.
• Cooking the onion too briefly: wait until it turns translucent before adding the tomatoes.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan until piping hot, stirring so the sauce warms evenly; add a splash of water if it has thickened.

Frequently asked questions