Classic Butter Chicken

Ingredients

• 50 g (1.7 oz)butter
• 3green cardamom pods, lightly crushed
• 1cinnamon stick
• 1 tbsp (15 ml)finely grated ginger
• 2garlic cloves, finely grated
• 240 ml (1 cup)tomato purée or passata
• ½ tbsp (7.5 ml)Kashmiri red chilli powder
• 1 tsp (5 ml)sweet paprika
• 1 tbsp (15 ml)sugar
• 1 tsp (5 ml)sea salt
• 120 ml (½ cup)cream
• 2 tbsp (30 ml) natural yoghurt mixed with 2 tsp (10 ml) waternatural yoghurt, to serve
• To servedried mint or kasoori methi
• To servenaan or roti bread
• To serveslices of red onion, green chillies and lime wedges
• 500 g (1 lb)chicken thigh fillets, cut into large, bite-sized pieces
• 1 tbsp (15 ml)lemon juice
• 2 tsp (10 ml)Kashmiri red chilli powder
• ½ tbsp (7.5 ml)sweet paprika
• 1 tsp (5 ml)sea salt
• 120 ml (½ cup)natural yoghurt
• ½ tbsp (7.5 ml)finely grated ginger
• 1 tbsp (15 ml)finely grated garlic
• 2 tsp (10 ml)garam masala
• 1 tbsp (15 ml)vegetable oil
• 1 tbsp (15 ml)melted butter

Instructions

1. 1

   Marinate the chicken

   Combine the chicken with the lemon juice, red chilli powder, sweet paprika and salt, and mix well. Add the yoghurt, ginger, garlic, garam masala and oil, then mix until combined. Thread the pieces carefully onto skewers; if using wooden ones, soak them in water for a few minutes first to help prevent burning.

2. 2

   Char the chicken

   Heat a chargrill plate, barbecue plate or frying pan over high heat until very hot. Add the chicken and cook for 3–4 minutes, until it begins to char at the edges. Turn the pieces, brush with the melted butter and cook for another 3–4 minutes, until the edges start to char. The chicken need not be cooked through yet; it will finish in the sauce. Transfer to a plate.

3. 3

   Make the sauce

   As the chicken cooks, heat 50 g butter in a deep frying pan over medium-high heat. When it foams, add the cardamom and cinnamon and cook for 1 minute, until fragrant. Add the ginger and garlic and cook for another minute. Stir in the tomato purée, red chilli powder, paprika, sugar and salt. Simmer for 10 minutes, stirring occasionally.

4. 4

   Finish and serve

   Remove the chicken from the skewers and add it to the sauce. Simmer for 10 minutes, then stir in the cream. Drizzle with the thinned yoghurt and sprinkle with dried mint leaves. Serve with the bread, red onion, chillies and lime.

What is butter chicken?

Butter chicken, also known as murgh makhani, is a North Indian curry of chicken in a tomato-based sauce enriched with butter and cream. It is associated with Delhi and is known for balancing gentle spice, richness and a little sweetness.

This version builds flavour in two stages: the chicken is marinated and charred first, then simmered in a sauce fragrant with ginger, garlic, cardamom and cinnamon. The finish of yoghurt and dried herbs adds a fresh, tangy contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 35g protein, 15g carbs, 39g fat.

Chicken and yoghurt contribute much of the protein, while the chicken, tomato and bread or rice supply most of the carbohydrates. Butter and cream account for a substantial share of the fat. Balance the meal with a generous serving of vegetables or salad alongside the curry.

Why marinate the chicken?

Yoghurt coats the chicken and carries the garlic, ginger and garam masala across its surface. Lemon juice, chilli powder, paprika and salt season the pieces before they hit the hot pan.

Large, bite-sized pieces are easier to thread and turn without drying out too quickly. Keep them similar in size so they cook at roughly the same pace.

Get a good char

A very hot cooking surface gives the chicken browned, slightly smoky edges before it goes into the sauce. Cook in batches if the pan is crowded; too many pieces at once can release moisture and steam rather than char.

The chicken is deliberately not cooked through at this stage. It will simmer in the sauce afterwards, so avoid leaving it on the heat longer than the stated 3–4 minutes per side just to finish the centre.

Build the tomato sauce

Whole cardamom and cinnamon infuse the butter as they heat. Give them a minute to release their aroma, then cook the grated ginger and garlic briefly before adding the tomato.

Simmer the tomato mixture for 10 minutes, stirring now and then to prevent it catching on the base of the pan. This gives the spices time to meld into the sauce before the chicken goes in.

Finish with cream and yoghurt

The chicken simmers in the tomato sauce for 10 minutes so it can finish cooking and take on the sauce's flavour. Stir the cream in afterwards for a smooth, rich finish.

The thinned yoghurt is drizzled over the curry at the end rather than boiled in. Dried mint or kasoori methi adds a fragrant final note; use whichever is available.

What to serve alongside it

Naan or roti is useful for scooping up the creamy sauce. Red onion, green chillies and lime wedges bring crunch, heat and acidity to the plate.

For a more substantial meal, serve it with rice as well as bread, or add a simple vegetable side. A squeeze of lime just before eating can brighten the rich sauce.

Recipe notes & tips

• Soak wooden skewers in water for a few minutes before threading on the chicken.
• Heat the cooking surface thoroughly before adding the chicken for better browning.
• Cook the chicken in batches if needed to avoid crowding the pan.
• Stir the tomato sauce occasionally as it simmers so it does not catch.
• Add the cream after the chicken has simmered in the sauce for 10 minutes.
• Thin the serving yoghurt with water so it can be drizzled over the curry.

Variations

• Adjust the heat: Use less Kashmiri chilli powder for a milder sauce.
• Use chicken breast: Cut it into large pieces and keep a close eye on it so it does not overcook.
• Add kasoori methi: Crumble it over the finished curry for a distinctive dried-herb aroma.
• Make it dairy-free: Use plant-based yoghurt, cream and butter alternatives, noting that the flavour will differ.
• Serve with rice: Add steamed rice alongside the naan or roti to make the meal more filling.

Common mistakes to avoid

• Crowding the pan: The chicken may steam instead of charring; cook it in batches.
• Using a cool cooking surface: The chicken can turn pale without browning; wait until the plate or pan is very hot.
• Overcooking during the first sear: The chicken can dry out before it reaches the sauce; follow the stated 3–4 minutes per side.
• Skipping the sauce simmer: The tomato and spices need their 10 minutes together before the chicken is added.
• Boiling the yoghurt topping: It may split; drizzle it over the curry just before serving.

How to store

Refrigerate leftover curry in a covered container for up to 3 days. Reheat gently in a pan until piping hot throughout, stirring occasionally; add a splash of water if the sauce has thickened. Store the bread and fresh garnishes separately.

Frequently asked questions