Authentic Butter Chicken

Ingredients

• 800 gboneless chicken, cubed
• ¼ cup (about 60 ml)yoghurt
• ¼ tspchilli powder
• 1–2 tsppaprika
• 1 tspground cumin
• ¾ tspgaram masala
• ¾ tspgarlic powder
• ¼ tspground ginger
• 3 tbsp (about 45 ml)lemon juice
• 1 tspsalt
• Not specifiedbutter, for the sauce
• Not specifiedcumin seeds
• Not specifiedonion
• Not specifiedgarlic
• Not specifiedfresh ginger
• Not specifiedspices for the sauce
• Not specifiedtomato purée
• Not specifiedwhole spices
• 1 tbsp (about 14 g)butter, for the final cooking stage
• Not specifieddouble cream
• Not specifiedkasoori methi (dried fenugreek leaves)
• Not specifiedextra cream, to garnish
• Not specifiedfresh coriander, to garnish
• To servenaan or steamed rice

Instructions

1. 1

   Marinate chicken

   Mix the chicken with the yoghurt, chilli powder, paprika, cumin, garam masala, garlic powder, ginger powder, lemon juice and salt. Leave it for at least 1 hour or overnight. Pan-fry or air-fry the chicken until golden brown, then set it aside.

2. 2

   Cook aromatics

   Melt butter in a large skillet and add the cumin seeds. Once they sizzle, add the onion, garlic and ginger, and sauté until the onion is translucent.

3. 3

   Add spices

   Add the spices listed for the sauce and sauté for 2 minutes.

4. 4

   Thicken tomatoes

   Stir in the tomato purée and cook until it thickens and turns a deep red colour.

5. 5

   Blend sauce

   Take the skillet off the heat and blend the sauce until smooth.

6. 6

   Combine chicken

   In the same skillet, melt 1 tbsp butter with the whole spices. Pour in the blended sauce and add the cooked chicken.

7. 7

   Finish the curry

   Cook for 5 minutes, then stir in the cream and kasoori methi. Garnish with more cream and fresh coriander.

8. 8

   Serve hot

   Serve with naan or steamed rice.

What is butter chicken?

Butter chicken, also known as murgh makhani, is an Indian curry of chicken in a rich, tomato-based sauce. Its familiar character comes from the combination of warming spices, butter and cream.

This version browns yoghurt-marinated chicken before adding it to a blended sauce. That sequence gives the chicken a savoury surface while keeping the sauce smooth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 620 calories, 47g protein, 18g carbs, 39g fat.

Chicken is the main source of protein, while the yoghurt, tomato purée and serving of rice or naan contribute carbohydrates. Butter and cream provide much of the fat, so serve a moderate amount of rice or naan alongside a vegetable side to balance the plate.

The marinade

Yoghurt and lemon: the yoghurt coats the chicken while the lemon juice and spices flavour it. Give the chicken at least 1 hour to marinate, or leave it overnight as the method allows.

Spice balance: paprika, cumin and garam masala build the main flavour, with chilli powder providing heat. The paprika amount is given as a range, so choose according to your preference.

Brown the chicken

Pan or air fryer: either method works according to the recipe. Cook the pieces until golden brown, then set them aside while you make the sauce.

Even pieces: similarly sized cubes are easier to cook at the same rate. Avoid crowding a pan if you want the chicken to brown rather than steam.

Build a smooth sauce

Sizzle the seeds: add the cumin seeds to the hot butter and wait for them to sizzle before adding the onion, garlic and ginger. Cook until the onion is translucent.

Cook the tomatoes: sauté the spices for 2 minutes, then cook the tomato purée until thick and deep red. Blend the sauce off the heat until smooth, as directed.

Finish with cream and methi

Cream: stir it in after the chicken has cooked in the sauce for 5 minutes. This keeps it as a finishing ingredient rather than cooking it through the whole sauce-making process.

Kasoori methi: add the dried fenugreek leaves at the same stage as the cream. Finish with the suggested extra cream and fresh coriander.

Timing and doneness

The method gives a minimum marinating time of 1 hour, with overnight marinating as an option. Total preparation and cooking time is not specified.

Use the recipe’s visual cues: the chicken should be golden brown, the onion translucent and the tomato purée thick with a deep red colour. Cook the chicken through before adding it to the sauce.

What to serve alongside

Naan is useful for scooping up the creamy sauce, while steamed rice makes a simple base for the curry. Choose either, as suggested in the recipe.

Add a vegetable side if you want more variety on the plate. Keep the curry itself as the main component and serve the naan or rice alongside.

Recipe notes & tips

• Marinate the chicken for at least 1 hour, or leave it overnight.
• Cut the chicken into similarly sized cubes so they cook more evenly.
• Wait for the cumin seeds to sizzle before adding the onion.
• Cook the tomato purée until it is thick and a deep red colour before blending.
• Blend the sauce off the heat, as the method directs.
• The sauce ingredient quantities are not supplied, so check the original recipe for them if available.

Variations

• Adjust the heat: use the lower amount of paprika for a milder result.
• Choose your cooking method: pan-fry or air-fry the marinated chicken until golden brown.
• Serve with rice: use steamed rice instead of naan to accompany the curry.
• Add a vegetable side: serve cooked vegetables alongside the curry for a more varied meal.

Common mistakes to avoid

• Skipping the marinade: leave the chicken for at least 1 hour so the yoghurt and spices have time to coat it.
• Pale chicken: cook the pieces until golden brown before setting them aside.
• Rushing the onion: sauté it until translucent before adding the next spices.
• Undercooked tomato purée: continue cooking until it thickens and turns deep red.
• Blending while hot: remove the skillet from the heat before blending the sauce.
• Adding cream too soon: stir it in after the chicken has cooked in the sauce for 5 minutes.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan until piping hot, stirring occasionally; add a small splash of water if the sauce has thickened. Store naan or rice separately where possible.

Frequently asked questions