Creamy Butter Chicken

Ingredients

• 907 g (2 lb)boneless, skinless chicken thighs
• 30 ml (2 tbsp)fresh lemon juice
• 15 ml (1 tbsp)garam masala
• 15 ml (1 tbsp)minced ginger
• 15 ml (1 tbsp)minced ginger
• 2.5 ml (½ tsp)Kashmiri chilli powder (or 1.25 ml/¼ tsp cayenne pepper)
• 2.5 ml (½ tsp)salt
• 160 g (⅔ cup)Greek yoghurt
• 57 g (4 tbsp)butter
• 1 largeonion, diced
• 30 ml (2 tbsp)chopped garlic
• 15 ml (1 tbsp)chopped ginger
• 5 ml (1 tsp)ground cumin
• 5 ml (1 tsp)ground coriander
• 5 ml (1 tsp)garam masala
• 5 ml (1 tsp)Kashmiri chilli powder (or 2.5 ml/½ tsp cayenne pepper)
• 5 ml (1 tsp)salt
• 2.5 ml (½ tsp)turmeric
• 397 g (14 oz)tin crushed tomatoes
• 15 ml (1 tbsp)sugar
• 1cinnamon stick
• 120 ml (½ cup)double cream
• 5 ml (1 tsp), optionalkasoori methi (dried fenugreek leaves)

Instructions

1. 1

   Marinate the chicken

   Mix the chicken with the marinade ingredients in a medium bowl. Leave it to marinate for at least 30 minutes, or preferably overnight.

2. 2

   Fry the chicken

   Heat 15 ml (1 tbsp) oil in a large pan over medium-high heat. Fry the chicken in batches until charred outside and cooked through. If burnt bits build up in the pan, wipe it between batches. Transfer the chicken to a plate.

3. 3

   Cook the aromatics

   Melt the butter in a large pot over medium heat. Add the onion, garlic and ginger, and cook for 7–8 minutes until golden.

4. 4

   Toast the spices

   Add the cumin, coriander, garam masala, Kashmiri chilli powder, salt and turmeric. Cook for 30–60 seconds.

5. 5

   Blend the tomatoes

   Add the crushed tomatoes and 475 ml (2 cups) water. Blend the mixture until smooth, using an immersion blender or a blender.

6. 6

   Simmer the sauce

   Stir in the sugar and cinnamon stick. Bring the sauce to the boil, then simmer for 25–30 minutes.

7. 7

   Finish the curry

   Stir in the double cream and kasoori methi, if using. Bring the sauce to a gentle simmer for a few minutes, then add the chicken. Once heated through, serve with naan or rice.

What is butter chicken?

Butter chicken, also known as murgh makhani, is an Indian curry of chicken in a spiced tomato and butter sauce. It is associated with North Indian cooking and is often served with bread or rice.

This version starts by marinating and frying the chicken, then builds a smooth sauce from browned aromatics, spices and tomatoes. Cream is stirred in near the end for a rounded, rich finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 39g protein, 17g carbs, 31g fat.

Chicken thighs provide most of the protein, while the yoghurt, butter and double cream contribute much of the fat. The tomatoes, onion, sugar and any rice or naan served alongside provide most of the carbohydrates. For a more balanced plate, add vegetables or salad alongside the curry.

Marinating the chicken

Yoghurt and lemon juice give the chicken a tangy coating, while ginger, garam masala and chilli bring warmth. The recipe calls for at least 30 minutes of marinating, with an overnight rest as the preferred option.

Make sure the chicken is coated all over before leaving it to marinate. Keep it covered in the fridge if marinating overnight.

Frying in batches

Frying the chicken separately gives it a chance to char before it goes into the sauce. Use a large pan and leave space between pieces so they fry rather than steam.

Work in several batches and wipe out burnt residue if it accumulates. The chicken is added back to the sauce later, so set it aside on a plate after frying.

Building the sauce

Cook the onion, garlic and ginger until golden over medium heat; this takes 7–8 minutes. Add the ground spices afterwards and stir for just 30–60 seconds to release their aroma without letting them burn.

Blending the tomatoes with water makes the sauce smooth before it simmers. Take care when blending hot liquid, especially if using a countertop blender.

Getting the texture right

The sauce simmers for 25–30 minutes before the cream is added. It should reduce and become more cohesive during this time; stir occasionally to prevent it catching on the bottom of the pot.

After adding the cream and kasoori methi, keep the heat gentle. A few minutes at a simmer is enough before returning the chicken to warm through.

Spice and flavour choices

Kashmiri chilli powder is used in both the marinade and the sauce. Cayenne is offered as an alternative in each, but it can taste hotter, so follow the smaller amounts given in the ingredient list.

Kasoori methi is optional and goes in with the cream. The cinnamon stick simmers in the sauce and should be removed before serving if you prefer not to have it in the bowl.

What to serve with it

Naan is useful for scooping up the creamy sauce, while rice makes a simple base for a full serving. The recipe suggests either, so choose according to what you have on hand.

A fresh, lightly dressed salad or simply cooked vegetables can add a crisp contrast to the rich curry.

Recipe notes & tips

• Marinate the chicken overnight when you have time for a deeper flavour.
• Fry the chicken in batches to help it brown instead of steam.
• Wipe burnt residue from the pan between batches if it is building up.
• Stir the spices continuously as they cook so they do not scorch.
• Blend hot sauce carefully and follow your blender's instructions.
• Keep the sauce at a gentle simmer after adding the cream.

Variations

• Adjust the chilli: Use the listed cayenne alternative if Kashmiri chilli powder is unavailable.
• Skip the fenugreek: Leave out the optional kasoori methi for a simpler sauce.
• Choose your side: Serve with naan or rice, as suggested in the method.
• Make it tangier: Add lemon juice to the chicken marinade as listed, rather than increasing the sauce's acidity.
• Blend carefully: Leave the sauce smooth as directed, or use an immersion blender directly in the pot.

Common mistakes to avoid

• Crowding the pan: The chicken may steam instead of charring; fry it in several batches.
• Burning the spices: They need only 30–60 seconds; stir constantly and add the tomatoes promptly.
• Skipping the sauce simmer: Give it the full 25–30 minutes so it can reduce before the cream goes in.
• Boiling hard after adding cream: Keep the sauce at a gentle simmer for a few minutes.
• Leaving burnt bits in the pan: Wipe them away between batches if they accumulate, so they do not taint later chicken.

How to store

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

Frequently asked questions