40 Minute Butter Chicken

Ingredients

• 907 g (2 pounds)skinless chicken
• 240 g (1 cup)Greek yoghurt
• 30 ml (2 tablespoons)lemon juice
• 2 tablespoonsgaram masala
• 1 tablespoonground turmeric
• 1 tablespoonground cumin
• 1/2 teaspoon, or to tastekosher salt
• 57 g (2 ounces)unsalted butter or ghee
• 1 tablespoonolive oil
• 1 mediumonion, ideally red
• 3 clovesgarlic
• 1 tablespoonfresh ginger
• 1/4 teaspoonground cinnamon
• 1/2 tablespoonchilli powder
• 1 candiced tomatoes
• 1/2 teaspoon, or to tastekosher salt
• 120 g (1/2 cup)sour cream

Instructions

1. 1

   Mix the marinade

   In a bowl, combine the Greek yoghurt, lemon juice, garam masala, turmeric, cumin and 1/2 teaspoon of kosher salt, or salt to taste.

2. 2

   Coat the chicken

   Add the chicken and mix until coated all over. Cover and refrigerate while you prepare the sauce; no marinating time is specified.

3. 3

   Heat the fats

   Warm a large pan or pot and add the butter or ghee and olive oil.

4. 4

   Fry the aromatics

   Add the garlic, ginger and cinnamon, then fry for 1 minute.

5. 5

   Brown the onion

   Add the onion and cook, stirring frequently, until browned.

6. 6

   Cook the tomatoes

   Stir in the diced tomatoes, chilli powder and 1/2 teaspoon of kosher salt, or salt to taste. Cook over medium heat for 8–10 minutes, until the tomatoes are fully cooked.

7. 7

   Add the chicken

   Take the chicken and marinade from the fridge, add them to the pan and cook for 5–10 minutes. The cooking time depends on the thickness of the chicken.

8. 8

   Adjust the seasoning

   Taste the sauce and add a little salt or a squeeze of lemon if needed.

9. 9

   Stir in the cream

   Mix in the sour cream and simmer for a few minutes.

10. 10

    Serve the curry

    Serve over cauliflower rice and garnish with cilantro or parsley.

What is butter chicken?

Butter chicken, also known as Murgh Makhani, is an Indian dish of chicken in a richly seasoned, creamy tomato sauce. It is associated with Punjabi cooking and is now widely served in restaurants and homes.

Here, yoghurt and spices coat the chicken before it is cooked in a sauce built from butter or ghee, aromatics, tomatoes and sour cream. That combination gives the dish its distinctive creamy texture and layered seasoning.

Nutrition and macros by portion

The nutrition label shows one serving as written: 552 calories, 51g protein, 10g carbs, 32g fat.

The chicken provides most of the protein, while the yoghurt and sour cream also contribute some. The carbs come mainly from the tomatoes and yoghurt; butter or ghee, olive oil, yoghurt and sour cream supply much of the fat. Serve with cauliflower rice and a vegetable side for a balanced plate.

The yoghurt marinade

Spice base: garam masala, turmeric and cumin season the yoghurt, while lemon juice brings a sharp note. Mix until the spices are distributed evenly before adding the chicken.

Even coating: turn the chicken through the marinade until covered on all sides. The method calls for refrigerating it but does not specify a marinating duration.

Building the sauce

Aromatic start: cook garlic, ginger and cinnamon in the butter or ghee and olive oil for 1 minute, as directed. This brief fry helps release their flavour into the cooking fat.

Onion and tomatoes: stir the onion frequently until browned, then cook the tomatoes with chilli powder and salt for 8–10 minutes over medium heat. The tomatoes should be fully cooked before the chicken goes in.

Cooking the chicken

Thickness matters: the recipe gives a 5–10 minute cooking window after the chicken and marinade are added. Thicker pieces may need the longer end of that range.

Check for doneness: the chicken should be cooked through before serving. If pieces vary in size, check the thickest one rather than relying on the shortest cooking time.

Getting the finish right

Creamy finish: stir in the sour cream after the chicken has cooked, then simmer for a few minutes. Avoid rushing this final stage; give the sauce time to come together.

Final seasoning: taste before serving and adjust with salt or a squeeze of lemon, as the method suggests. Add either gradually so the tomato and spice flavours remain balanced.

How to serve it

The recipe suggests serving the curry over cauliflower rice, with cilantro or parsley as a garnish. Spoon the sauce over the chicken so each portion gets a good mix of both.

For a more substantial meal, pair it with rice or flatbread and add a vegetable side. These accompaniments are serving ideas rather than ingredients in the supplied recipe.

Recipe notes & tips

• Cut the chicken into similarly sized pieces so they cook at a more even pace.
• Stir the onion often as it browns to help it cook evenly.
• Cook the tomato mixture for the full 8–10 minutes, until the tomatoes are fully cooked.
• Use the 5–10 minute chicken window as a guide and check the thickest piece for doneness.
• Taste the sauce before adding extra salt, since salt is included in both the marinade and sauce.
• Stir the sour cream in at the end and simmer for only a few minutes.

Variations

• Use ghee: choose it instead of butter for the fat in the sauce.
• Adjust the chilli: use less or more chilli powder to suit your preferred heat.
• Try a different garnish: finish with cilantro or parsley, as suggested in the method.
• Serve with rice: swap the suggested cauliflower rice for cooked rice or flatbread.
• Add vegetables: serve a separate vegetable side alongside the curry.

Common mistakes to avoid

• Uneven chicken pieces: cut them to a similar size so they cook at a similar rate.
• Rushing the tomatoes: cook them for 8–10 minutes, until fully cooked, before adding the chicken.
• Guessing the chicken time: check the thickest piece, since cooking time varies with thickness.
• Over-seasoning early: taste the finished sauce before adding extra salt or lemon.
• Boiling after adding sour cream: keep the final simmer to a few minutes as directed.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently in a pan until piping hot, stirring occasionally; add a small splash of water if the sauce has thickened. You can also reheat individual portions in the microwave, stirring partway through.

Frequently asked questions