Butter Chicken (Take Away Style)

Ingredients

• 100 gtandoori paste
• 4 largeboneless, skinless chicken thighs
• 300 gtomato passata
• 1 tbspDing Dong Sauce
• 2 tbsptomato paste
• 240 ml (1 cup)cream or coconut cream
• 2 tspsugar
• 2onions, very finely diced or blended
• 2 tbspbutter or ghee
• 1 tspWhatevz Mum or Chipotle and Lime Salt

Instructions

1. 1

   Marinate the chicken

   Slice the chicken thighs and coat them in the tandoori paste. If you have time, leave them to marinate overnight or for a few hours before cooking.

2. 2

   Cook the onions

   Melt the butter or ghee and cook the diced onions until translucent and soft. For a smoother sauce, blend the onions before cooking.

3. 3

   Sear the chicken

   Turn the heat up and add the chicken coated in tandoori paste. Sear it quickly for 30 seconds on each side.

4. 4

   Add the tomatoes

   Reduce the heat to medium. Stir in the tomato paste, passata, sugar, Ding Dong Sauce, and a few grinds of Whatevz Mum or Chipotle and Lime seasoning, to taste.

5. 5

   Simmer the curry

   When the tomato and chicken mixture begins to simmer, add the cream and stir. Reduce the heat and simmer gently for about 15 minutes, until the chicken is tender and the sauce is thick and creamy.

6. 6

   Serve with rice

   Serve with rice and fresh coriander leaves, if desired.

7. 7

   Make it dairy free

   For a dairy-free version, use coconut cream instead of cream and Olivani instead of butter.

What is butter chicken?

Butter chicken is a creamy tomato-based curry associated with Indian restaurant cooking and popular takeaway menus. This version uses tandoori paste to season the chicken and combines tomato, cream, sugar and chilli seasoning for a rounded, gently sweet sauce.

The recipe is credited to Pepper & Me, whose description says the balance of sugar and chilli is important to its takeaway-style flavour. The sauce is straightforward to make at home, with a gentle simmer bringing the chicken and tomatoes together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 34g protein, 20g carbs, 47g fat.

The chicken contributes most of the protein, while the passata, onions and sugar provide carbohydrates. Cream and butter or ghee account for much of the fat; serving the curry with rice adds more carbohydrates. For a balanced plate, serve a moderate portion with rice and plenty of vegetables or salad.

The marinade and chicken

Tandoori paste: coating the sliced thighs ahead of time gives the seasoning time to settle into the meat. Even a few hours of marinating is useful, though the recipe also allows you to cook them after coating.

Chicken thighs: their tender texture suits the short simmer in the sauce. Slice them evenly so the pieces cook at a similar rate.

Building the sauce

Onions: cook them until soft and translucent before adding the chicken. Blending them first is an option for a smoother sauce.

Tomato and seasoning: passata and tomato paste provide the base, while sugar and the chilli seasoning help balance its flavour. Add the seasoning gradually and taste as you go.

Getting the texture right

Searing: briefly brown each side of the chicken over high heat, then lower the heat before adding the tomato ingredients. The quick sear is followed by gentle cooking in the sauce.

Creaminess: stir in the cream once the tomato mixture is simmering, then keep the curry at a gentle simmer for about 15 minutes. It is ready when the chicken is tender and the sauce has thickened.

Timing and preparation

Marinating: the recipe suggests overnight or a few hours, but this is optional if you are short on time. Allow the chicken to sit in the paste while you prepare the other ingredients if you can.

Cooking: the stated simmering time is about 15 minutes after the cream goes in. The full preparation and cooking time is not provided, so allow extra time for marinating if using it.

What to serve with it

Rice: serve the curry with rice to soak up the creamy tomato sauce. Fresh coriander leaves are an optional finishing touch.

A fresh side: a crisp salad or lightly cooked vegetables can add contrast to the rich sauce and make the meal feel more complete.

Recipe notes & tips

• Cut the chicken into evenly sized slices so they cook at a similar pace.
• Cook the onions until properly soft before adding the chicken.
• Keep the high-heat sear brief, then reduce the heat before stirring in the tomatoes.
• Add the chilli seasoning a little at a time and adjust it to your taste.
• Simmer gently after adding the cream so the sauce thickens without boiling hard.
• If blending the onions, do so before cooking them for a smooth sauce.

Variations

• Dairy free: use coconut cream and Olivani instead of cream and butter.
• Milder curry: use less of the chilli seasoning and taste before adding more.
• Smoother sauce: blend the onions before cooking them.
• Extra coriander: finish with fresh coriander leaves just before serving.
• Rice bowl: serve over rice with extra vegetables on the side.

Common mistakes to avoid

• Raw-tasting onions: cook them until translucent and soft before adding the chicken.
• Crowded sear: sear the chicken in batches if the pan is too full to brown it quickly.
• High heat after adding cream: lower the heat and simmer gently to avoid boiling the sauce hard.
• Too much seasoning at once: add the chilli seasoning gradually, tasting as you go.
• Tough chicken: check for tenderness during the 15-minute simmer and avoid cooking longer than needed.

How to store

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

Frequently asked questions