Butter Chicken

Ingredients

• 57 g (¼ cup)butter
• 680 g (1½ lb)boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 teaspoonsfinely chopped fresh garlic
• 1 to 2 teaspoonsfinely chopped fresh ginger root
• 397 g (14 oz)diced tomatoes
• 1 teaspoonground cumin
• 1 teaspoongaram masala
• 1 teaspoonpaprika
• 1 teaspoonsalt
• 1 teaspoonground turmeric
• ½ teaspoonground red pepper (cayenne)
• 60 ml (¼ cup)heavy whipping cream
• ¼ cupchopped fresh coriander

Instructions

1. 1

   Brown the chicken

   Heat the butter in a 30 cm (12-inch) skillet over medium-high heat until sizzling. Add the chicken and cook for 3–5 minutes, until browned. Turn the pieces, add the garlic and ginger, and cook for a further 3–4 minutes.

2. 2

   Simmer the sauce

   Add the diced tomatoes, cumin, garam masala, paprika, salt, turmeric and cayenne. Reduce the heat to low and simmer for 30 minutes, then remove the chicken from the pan.

3. 3

   Blend and finish

   Purée the sauce in a blender or with an immersion blender until smooth. Stir in the cream, return the chicken to the pan and heat through if needed. Sprinkle with the coriander and serve with cooked rice and naan bread.

What is butter chicken?

Butter chicken, often known as murgh makhani, is an Indian dish of chicken in a rich, spiced tomato sauce. This version uses chicken thighs and a stovetop simmer to build flavour without a long cooking process.

Smooth the sauce after simmering, then add cream for a mellow, silky finish. The method keeps the chicken and sauce cooking together before blending, so the sauce picks up flavour from the pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 440 calories, 40g protein, 6g carbs, 27g fat.

The chicken supplies most of the protein, while the butter and cream contribute much of the fat. Tomatoes and spices make up most of the small amount of carbohydrate in the sauce; rice or naan will add substantially more. Pair a serving with vegetables, or choose a moderate portion of rice alongside the chicken.

Build flavour in the pan

Browned chicken: Give the pieces a few minutes undisturbed before turning so they develop colour. They do not need to cook through at this stage; they will finish in the sauce.

Garlic and ginger: Add these after turning the chicken and cook briefly. This releases their aroma while helping prevent them from scorching during the longer simmer.

Let the spices simmer

Tomato base: The diced tomatoes provide the body and tang of the sauce. Keep the heat low once they go in, and let everything simmer for the full 30 minutes.

Spice balance: Cumin, garam masala, paprika and turmeric give the sauce its warm, fragrant character, while cayenne brings heat. If you prefer a milder dish, use the smaller amount of ginger and measure the cayenne carefully.

Blend for a smooth sauce

Before blending: Remove the chicken first and blend only the sauce. An immersion blender lets you purée it directly in the pan; if using a jug blender, follow its instructions for blending hot liquids.

After blending: Stir in the cream and return the chicken to the pan. Heat it through gently if necessary, rather than boiling the finished sauce.

Check the chicken

Pieces of similar size cook more evenly and are easier to check. After the 30-minute simmer, cut into a larger piece to make sure it is cooked through before serving.

The sauce should look evenly puréed, with no large pieces of tomato remaining. If it seems thicker than you like, a small splash of water can loosen it.

Serve with something to soak up the sauce

Cooked rice and naan are suggested accompaniments: rice catches the sauce, while naan can be used to scoop it up. Add the coriander just before serving for a fresh, herbal finish.

For a fuller plate, serve with a simple vegetable side such as steamed greens or roasted cauliflower.

Recipe notes & tips

• Cut the chicken into evenly sized pieces so they brown and cook at a similar rate.
• Have the spices measured and ready before adding the tomatoes.
• Keep the simmer gentle so the sauce reduces without catching on the bottom of the pan.
• Blend the sauce carefully, especially if using a jug blender with hot contents.
• Taste the sauce before serving and adjust the salt or cayenne to suit your preference.

Variations

• Milder sauce: Use the smaller amount of ginger and reduce the cayenne.
• More heat: Add extra cayenne to taste while the sauce simmers.
• Extra vegetables: Serve with steamed greens or roasted cauliflower.
• Dairy-free finish: Use a suitable dairy-free butter and cream alternative, knowing the flavour will differ.
• Fresh finish: Add a little extra chopped coriander at the table.

Common mistakes to avoid

• Crowding the skillet: Brown the chicken in batches if the pieces do not fit in a single layer.
• Burning the aromatics: Add garlic and ginger after turning the chicken and cook only for the stated 3–4 minutes.
• Boiling the sauce hard: Lower the heat after adding the tomatoes and maintain a gentle simmer.
• Blending with the chicken in the pan: Remove the chicken first so the sauce can be puréed evenly.
• Overheating after adding cream: Warm the finished sauce gently and avoid bringing it to a boil.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan, stirring occasionally, until hot throughout; add a splash of water if the sauce has thickened.

Frequently asked questions