Butter Chicken - Easy, Make it on the Weekend!

Ingredients

• 700–800 gskinless chicken thighs
• 120 g (½ cup)Greek yoghurt
• 15 ml (1 tablespoon)lemon juice
• 5 ml (1 teaspoon)turmeric
• 10 ml (2 teaspoons)garam masala
• 2.5 ml (½ teaspoon)paprika or cayenne pepper
• 5 ml (1 teaspoon)ground cumin
• 15 g (1 tablespoon)minced ginger
• 2 clovesgarlic
• 28 g (2 tablespoons)butter
• 240 ml (1 cup)tomato purée
• 240 ml (1 cup)double cream
• 12.5 g (1 tablespoon)sugar
• 6.25 ml (1¼ teaspoons)salt
• 185 g (1 cup)basmati rice or jasmine rice
• A sprinklefresh coriander

Instructions

1. 1

   Cut the chicken

   Cut the skinless chicken thighs into rough chunks.

2. 2

   Mix the marinade

   In a mixing bowl, combine the Greek yoghurt, lemon juice, turmeric, garam masala, paprika or cayenne, cumin and minced ginger. Mince in the 2 garlic cloves and mix.

3. 3

   Coat the chicken

   Add the chicken pieces and turn them until evenly coated in the marinade.

4. 4

   Chill the chicken

   Cover and refrigerate for at least 3 hours, or preferably overnight.

5. 5

   Prepare the sauce

   After the chicken has marinated for at least 3 hours, blend peeled tomatoes until smooth and set aside 240 ml (1 cup) of the purée. Set aside the butter and double cream as well.

6. 6

   Melt the butter

   Put 28 g (2 tablespoons) of butter in a large pot or wok over heat. Once melted, carefully add the marinated chicken.

7. 7

   Cook the chicken

   Cook the chicken for 2–3 minutes, until the pieces turn white.

8. 8

   Add the sauce

   Stir in 240 ml (1 cup) tomato purée, 240 ml (1 cup) double cream, 12.5 g (1 tablespoon) sugar and 6.25 ml (1¼ teaspoons) salt.

9. 9

   Simmer the curry

   Lower the heat and simmer gently for 20 minutes.

10. 10

    Garnish and serve

    Finish with a few pinches of fresh coriander and serve with rice or naan.

What is butter chicken?

Butter chicken, also known as murgh makhani, is a curry associated with North Indian cooking. It is known for its tomato-and-cream sauce and tender chicken, with spices adding warmth rather than requiring a long list of ingredients.

This version marinates the chicken in yoghurt, lemon and spices before simmering it in a buttery tomato sauce. The overnight option gives the marinade time to flavour the chicken, making it a handy dish to prepare ahead.

Nutrition and macros by portion

The nutrition label shows one serving as written: 760 calories, 39g protein, 47g carbs, 45g fat.

The chicken and Greek yoghurt provide most of the protein, while the rice supplies much of the carbohydrate. Butter and double cream account for much of the fat; serve with a modest portion of rice and add vegetables to balance the plate.

Why marinate the chicken?

Yoghurt and lemon juice make a tangy base for the spices and help coat the chicken evenly. Cut the thighs into similarly sized chunks so they cook at roughly the same rate.

Three hours is the stated minimum; overnight is the preferred option. Keep the bowl covered in the fridge while it marinates.

Getting the sauce ready

Tomato purée gives the sauce its tomato base, while double cream makes it rich and smooth. If starting with peeled tomatoes, blend them until smooth and measure out the 240 ml needed.

Measure the butter, cream, sugar and salt before you begin cooking. Once the chicken is in the pot, having them ready makes the next stage straightforward.

Cooking the chicken

Add the marinated pieces carefully to the melted butter. The recipe calls for 2–3 minutes, or until the outside turns white, before adding the sauce ingredients.

That brief colour change is not the end of cooking: the chicken then simmers in the sauce for 20 minutes. Keep the heat low for this stage.

Balancing the spices

Garam masala, cumin and turmeric build the curry's warm, savoury flavour, while ginger and garlic add aromatic notes. Paprika gives a gentler result than cayenne, so choose between them according to your preference.

The sugar is stirred into the sauce with the tomato purée, cream and salt. Taste the finished curry before serving and adjust only if needed.

Serving the curry

Serve the curry with rice or naan, as suggested in the method. Basmati rice is listed, with jasmine rice as an alternative.

Fresh coriander adds a bright finish. A side of vegetables can add colour and contrast to the creamy sauce.

Recipe notes & tips

• Marinate the chicken overnight if you want to prepare part of the recipe ahead.
• Cut the thighs into similar-sized chunks for more even cooking.
• Use paprika rather than cayenne for a milder result.
• Blend peeled tomatoes until smooth if making the purée from whole tomatoes.
• Keep the curry at a gentle simmer for the full 20 minutes.
• Prepare rice or naan separately to serve alongside the finished curry.

Variations

• Use cayenne: choose it instead of paprika for a hotter curry.
• Swap the rice: serve with jasmine rice instead of basmati.
• Add vegetables: serve with cooked vegetables on the side for extra colour.
• Use fresh tomatoes: blend peeled tomatoes smooth to make the purée.
• Finish with coriander: add a few pinches just before serving.

Common mistakes to avoid

• Short marinating time: allow at least 3 hours in the fridge, or leave it overnight as preferred.
• Uneven chicken chunks: cut them to a similar size so they cook more evenly.
• Adding the sauce too soon: cook the chicken for 2–3 minutes, until the pieces turn white, first.
• Boiling the curry hard: lower the heat and let it simmer gently for 20 minutes.
• Using unblended peeled tomatoes: blend them until smooth before measuring the purée.

How to store

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

Frequently asked questions