Butter Chicken Recipe

Ingredients

• 15 ml (1 tablespoon)peanut oil
• 1shallot, finely chopped
• 240 ml (1 cup)white onion, finely chopped
• 28 g (2 tablespoons)butter
• 30 ml (2 tablespoons)lemon juice
• 15 ml (1 tablespoon)ginger-garlic paste
• 10 ml (2 teaspoons)garam masala
• 5 ml (1 teaspoon)chilli powder
• 5 ml (1 teaspoon)ground cumin
• 5 ml (1 teaspoon)ground coriander
• 1bay leaf
• 240 ml (1 cup)tomato purée
• 300 ml (1¼ cups)double cream
• 60 ml (¼ cup)plain yoghurt
• 15 g (2 tablespoons)finely ground cashews
• 2.5 ml (½ teaspoon)salt
• 1 pinchblack pepper
• 907 g (2 pounds)boneless, skinless chicken thighs, cut into bite-sized pieces
• 15 ml (1 tablespoon)peanut oil

Instructions

1. 1

   Soften the onions

   For the sauce, heat the first 15 ml of peanut oil in a large non-stick frying pan over medium-high heat until shimmering. Fry the shallot and onion until soft and translucent.

2. 2

   Add the spices

   Stir in the butter, lemon juice, 5 ml (1 teaspoon) of the garam masala, ginger-garlic paste, chilli powder, cumin, coriander and bay leaf. Cook for 1 minute, stirring constantly.

3. 3

   Simmer the sauce

   Add the tomato purée and cook for 2 minutes, stirring often. Pour in the cream and yoghurt, then add the ground cashews. Reduce the heat to low and cook for 10 minutes, stirring frequently. Season with salt and pepper, then turn off the heat and set the sauce aside.

4. 4

   Season the chicken

   Season the chicken pieces generously with salt and pepper.

5. 5

   Brown in batches

   Heat the remaining 15 ml of peanut oil in a non-stick frying pan over medium heat. Brown the chicken on both sides in batches, avoiding crowding the pan; this takes about 10 minutes.

6. 6

   Finish in sauce

   Mix the sauce with the browned chicken and simmer until the sauce has reduced and the chicken is completely cooked. Simmer gently for about 10 minutes, adding more cream or water if the sauce becomes too thick.

What is butter chicken?

Butter chicken, also known as murgh makhani, is a rich curry associated with North Indian cooking. It is known for tender chicken in a tomato-based sauce enriched with butter and cream.

This version builds flavour in the pan rather than relying on a marinade. Browning the thighs and simmering them in the spiced sauce gives the dish a full, savoury character.

Nutrition and macros by portion

The nutrition label shows one serving as written: 959 calories, 42g protein, 17g carbs, 81g fat.

The chicken supplies most of the protein, while the tomato purée and onions contribute some of the carbohydrates. Cream, butter, peanut oil and cashews account for much of the fat. Serve a moderate amount of curry with rice and vegetables to balance the plate.

Build flavour in the sauce

Onions first: cook the shallot and onion until soft and translucent so they form a mellow base for the sauce.

Spices next: stir them constantly with the butter and ginger-garlic paste for 1 minute. This brief cooking helps bring out their aroma without letting them catch.

Why these ingredients work

Chicken thighs: their higher fat content helps them stay tender as they brown and simmer. Cut them into similar-sized pieces so they cook at a similar rate.

Cream and cashews: cream gives the sauce its richness, while ground cashews add body. Stir frequently over low heat once they are added.

Brown the chicken without crowding

Batches matter: arrange the chicken with space around each piece so it browns rather than steams. If the pan is crowded, cook fewer pieces at a time.

Check the pan: keep the heat at medium and turn the pieces once the first side has browned. The final simmer in the sauce is also needed to cook the chicken through.

Watch the sauce texture

During the first simmer, stir the sauce frequently for 10 minutes over low heat. It should become cohesive without sticking to the base of the pan.

At the finish, simmer gently for about 10 minutes. If the sauce thickens too much before the chicken is cooked, loosen it with a little more cream or water.

Serve it with

Rice: plain basmati rice is a simple partner for the creamy sauce. Spoon the curry over the rice so each serving gets plenty of sauce.

Bread: naan or another flatbread is useful for scooping. A crisp cucumber salad or plain vegetables can add a fresh contrast to the rich curry.

Recipe notes & tips

• Prepare and measure the spices before heating the pan so they can be added together without delay.
• Keep the onions moving occasionally while they soften, and avoid letting them brown heavily.
• Stir continuously during the one-minute spice step to prevent the aromatics from sticking.
• Brown the chicken in batches so the pieces have room to colour.
• Check that the largest chicken pieces are cooked through before serving.
• Add cream or water a little at a time if the sauce becomes too thick.

Variations

• Adjust the heat: use less chilli powder for a milder sauce.
• Add fresh ginger: stir a little grated ginger into the onion mixture for a brighter aromatic note.
• Use chicken breast: cut it into even pieces and take care not to overcook it.
• Make it dairy-free: use suitable non-dairy alternatives for the butter, cream and yoghurt.
• Finish with herbs: scatter chopped coriander over the curry just before serving.

Common mistakes to avoid

• Crowding the pan: the chicken steams rather than browns; cook it in batches.
• Scorching the spices: they can turn bitter; stir constantly and keep the spice step to 1 minute.
• Boiling the creamy sauce hard: it may become uneven; keep it at a gentle simmer over low heat.
• Skipping the final simmer: browned chicken may not be cooked through; simmer it in the sauce and check the largest pieces.
• Letting the sauce get too thick: it can catch before the chicken is ready; loosen it with a little cream or water.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water or cream if the sauce has thickened; stir regularly.

Frequently asked questions