Butter Chicken Recipe

Ingredients

• 680 g (1 1/2 lb)boneless, skinless chicken breasts, cut into 2 cm (3/4 inch) cubes
• 120 g (1/2 cup)plain yoghurt
• 15 ml (1 tbsp)ginger, grated, minced or paste
• 22.5 ml (1 1/2 tbsp)minced garlic
• 5 ml (1 tsp)ground cumin
• 10 ml (2 tsp)garam masala
• 5 ml (1 tsp)turmeric
• 5 ml (1 tsp)salt
• 5 ml (1 tsp)chilli powder
• 30 ml (2 tbsp)olive oil
• 30 g (2 tbsp)ghee or unsalted butter
• 1 largeonion, chopped
• 22.5 ml (1 1/2 tbsp)minced garlic
• 15 ml (1 tbsp)ginger, grated, minced or paste
• 400 g (14 oz)crushed tomatoes
• 5 ml (1 tsp)garam masala
• 5 ml (1 tsp)ground cumin
• 5 ml (1 tsp)chilli powder
• 240 ml (1 cup)double cream
• 15 ml (1 tbsp)sugar
• 1 tbspcoriander leaves
• to tastesalt

Instructions

1. 1

   Mix the marinade

   In a large bowl, combine the yoghurt, ginger, minced garlic, cumin, garam masala, turmeric and chilli powder. Add a pinch of salt and stir.

2. 2

   Marinate chicken

   Add the chicken and turn the pieces to coat them evenly. Cover the bowl with foil or cling film and refrigerate for at least 30 minutes, up to 2 hours, or overnight if preferred.

3. 3

   Sauté the chicken

   Heat the oil in a large pan or pot over medium-high heat. Cook the chicken in 2 to 3 batches, adding each batch once the oil is hot. Sauté for 4 to 6 minutes, stirring frequently to prevent burning.

4. 4

   Set chicken aside

   Transfer each cooked batch to a plate and repeat until all the chicken has been sautéed.

5. 5

   Cook onion and ginger

   Add the ghee or butter to the same pan. Add the ginger and onion and sauté for 4 to 6 minutes, scraping up the browned bits from the pan.

6. 6

   Add garlic and spices

   Stir in the garlic, garam masala and cumin. Cook for another minute, stirring constantly, until fragrant.

7. 7

   Simmer the tomatoes

   Pour in the crushed tomatoes and season with the chilli powder and some salt. Simmer for about 15 minutes, until the sauce thickens and turns a deep brown-red.

8. 8

   Finish the curry

   If needed, loosen the sauce with a few tablespoons of water. Add the chicken, sugar and cream, stirring constantly, and cook for another 8 to 10 minutes until the sauce reaches your preferred thickness.

9. 9

   Add coriander leaves

   Scatter over the coriander leaves and turn off the heat.

What is butter chicken?

Butter chicken, also known as murgh makhani, is an Indian chicken curry recognised for its tomato-based sauce enriched with butter or ghee and cream. This version uses yoghurt-marinated chicken and a blend of warming spices for a rich, rounded gravy.

The method builds flavour in stages: brown the chicken, cook aromatics in the same pan, then simmer the tomatoes before adding cream. That sequence brings the browned pan juices into the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 571 calories, 42g protein, 22g carbs, 36g fat.

The chicken supplies most of the protein, while the cream, ghee or butter, and olive oil contribute much of the fat. The carbohydrates come mainly from the tomatoes, yoghurt and sugar; serving rice alongside adds more. Pair a portion with vegetables and choose a rice serving that suits your meal.

Why marinate the chicken?

Yoghurt marinade: it coats the chicken with ginger, garlic and spices before cooking. Give it at least 30 minutes in the fridge, with up to 2 hours or overnight for a longer rest.

Even pieces: cutting the breasts into roughly 2 cm cubes helps them cook at a similar rate. Keep the pieces close in size, and avoid leaving the chicken at room temperature while it marinates.

Build flavour in the pan

Batch cooking: sauté the chicken in 2 to 3 batches so the pieces have room in the pan. Crowding can cause them to release moisture rather than sauté properly.

Browned bits: cook the onion and ginger in the same pan and scrape up the golden bits left by the chicken. Stir the garlic and spices constantly for their brief cooking time so they become fragrant without catching.

How to judge the sauce

Tomato stage: simmer the crushed tomatoes for about 15 minutes, until the sauce thickens and takes on a deep brown-red colour. Keep the heat steady and stir occasionally so the base does not stick.

Creamy finish: after adding the chicken, sugar and cream, cook for 8 to 10 minutes. The sauce should cling to the chicken; add a few tablespoons of water if it becomes thicker than you want.

Keep the chicken tender

The chicken is sautéed first and then returned to the sauce for the final 8 to 10 minutes. Use the recipe's timing as a guide, since the size of the pieces and the heat of the pan can affect how quickly they cook.

Stir steadily after adding the cream, and avoid letting the sauce boil vigorously. Turn off the heat once it reaches your preferred thickness and finish with coriander leaves.

What to serve with it

Basmati rice is a natural accompaniment, soaking up the tomato-and-cream gravy. It is not included in the ingredient list, so prepare it separately if serving.

For a more balanced plate, add a simple vegetable side such as steamed greens or a crisp salad. Serve the curry while hot, with the side dishes kept separate.

Recipe notes & tips

• Cut the chicken into similarly sized cubes so the pieces cook more evenly.
• Keep the marinating bowl covered and refrigerated throughout the resting time.
• Let the oil heat before adding the chicken, and cook it in batches rather than crowding the pan.
• Scrape up the browned bits as the onion and ginger cook to incorporate them into the sauce.
• Stir constantly when cooking the garlic and spices, as they can catch quickly.
• Add water a tablespoon at a time if the finished sauce is thicker than you prefer.

Variations

• Adjust the heat: use less chilli powder for a milder sauce.
• Use butter: swap the ghee for the unsalted butter listed in the ingredients.
• Add extra ginger: increase the ginger slightly for a more pronounced aromatic flavour.
• Serve with flatbread: offer naan alongside the curry as an alternative to basmati rice.
• Add vegetables: serve cooked greens or another vegetable on the side.

Common mistakes to avoid

• Crowding the pan: the chicken can steam instead of sautéing; cook it in 2 to 3 batches.
• Skipping the marinade: the chicken misses time in the yoghurt and spices; allow at least 30 minutes in the fridge.
• Burning the aromatics: garlic and spices cook quickly; stir constantly for the one-minute step.
• Rushing the tomato base: the sauce needs about 15 minutes to thicken and deepen in colour.
• Over-thickening the sauce: stir in a few tablespoons of water as needed to loosen it.
• Boiling hard after adding cream: keep stirring and cook for the stated 8 to 10 minutes rather than letting the sauce boil vigorously.

How to store

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

Frequently asked questions