Butter Chicken: A Flavorful Journey into Comfort Food

Ingredients

• 454 g (1 lb)boneless chicken thighs
• 240 g (1 cup)plain yoghurt
• 30 ml (2 tbsp)lemon juice
• 30 ml (2 tbsp)garam masala
• 15 ml (1 tbsp)turmeric
• 30 g (2 tbsp)butter
• 240 ml (1 cup)tomato purée
• 240 ml (1 cup)double cream
• 2 clovesgarlic, minced
• 15 ml (1 tbsp)ginger paste
• 5 ml (1 tsp)chilli powder
• to tastesalt
• for garnishfresh coriander

Instructions

1. 1

   Marinate chicken

   Mix the chicken with the yoghurt, lemon juice and spices. Leave to marinate for at least 4 hours, or overnight.

2. 2

   Char chicken

   Grill or sear the chicken pieces until lightly charred.

3. 3

   Simmer tomato

   Melt the butter in a skillet, then add the garlic, ginger paste and tomato purée. Simmer for 15 minutes.

4. 4

   Add cream

   Stir in the cream and simmer for a further 10 minutes.

5. 5

   Finish the sauce

   Add the cooked chicken to the sauce and simmer until tender.

6. 6

   Garnish and serve

   Scatter over the fresh coriander and serve with naan or rice.

What is butter chicken?

Butter chicken, also known as murgh makhani, is an Indian dish of chicken in a gently spiced tomato and butter sauce. It is commonly associated with Punjabi cooking, where a rich, tangy sauce makes a satisfying partner for grilled or cooked chicken.

This version builds flavour by marinating the chicken before charring it, then simmering the tomato base with cream. The result is a creamy sauce with warmth from the spices and brightness from the lemon and tomato.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 32g protein, 18g carbs, 22g fat.

The chicken provides most of the protein, while the tomato purée and any rice or naan contribute carbohydrates. Butter and double cream account for much of the fat in the sauce. For a more balanced plate, serve a measured portion with a vegetable side.

The marinade and spices

Yoghurt and lemon: these coat the chicken and bring tang to the marinade. Give the chicken at least 4 hours to take on the flavour, or leave it overnight as directed.

Garam masala and turmeric: these supply the recipe’s main aromatic and earthy notes. Chilli powder adds heat, so the finished dish’s spice level will depend partly on the powder you use.

Char the chicken

Light charring: grilling or searing gives the chicken browned edges before it meets the sauce. Work in a way that lets the pieces make good contact with the heat rather than crowding them together.

Doneness: the method calls for lightly charred chicken, then simmers it in the sauce until tender. Check that the chicken is cooked through before serving.

Build the tomato sauce

Butter, garlic and ginger: melt the butter and add the aromatics with the tomato purée. Keep the mixture at a gentle simmer for the full 15 minutes so the flavours have time to come together.

Cream: stir it in after the tomato has simmered, then cook for another 10 minutes. A steady, gentle simmer helps the sauce stay smooth.

Plan the timing

The stated total time is 50 minutes, but the method also requires at least 4 hours of marinating, or an overnight rest. Plan for that waiting time separately when deciding when to start.

Once the chicken is marinated, the cooking follows a straightforward sequence: char the chicken, simmer the tomato base, add cream, then finish the chicken in the sauce.

Choose something to serve with it

Rice: its mild flavour works well with the creamy, spiced sauce and makes it easy to serve the dish as a bowl.

Naan: use it to scoop up the sauce. Add a simple vegetable side if you would like more colour and variety on the plate.

Recipe notes & tips

• Allow at least 4 hours for marinating, or prepare the chicken the night before.
• Cut the chicken into similarly sized pieces so they cook at a similar pace.
• Let the tomato mixture simmer gently for the full 15 minutes before adding the cream.
• Stir the cream into the sauce and keep the heat gentle as it simmers.
• Taste the sauce before serving and adjust the salt to taste.

Variations

• Milder sauce: use less chilli powder for a gentler heat.
• More heat: add extra chilli powder to suit your preference.
• Rice pairing: serve over rice to soak up the tomato and cream sauce.
• Naan pairing: serve naan alongside for scooping up the chicken and sauce.

Common mistakes to avoid

• Short marinating time: the method calls for at least 4 hours, so allow for that before cooking.
• Crowded chicken: pieces may sear less evenly; cook them with room to make contact with the heat.
• Rushed tomato base: simmer it for the full 15 minutes before adding cream.
• Boiling the cream: keep the sauce at a gentle simmer during the additional 10 minutes.
• Serving before tender: simmer the cooked chicken in the sauce until tender.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently in a pan until steaming hot throughout, stirring so the sauce warms evenly.

Frequently asked questions