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Butter Chicken Recipe

Butter Chicken Recipe

This chef-crafted recipe is among the simplest Indian curries to prepare. The sauce for this Butter Chicken is so delectable that you'll crave it constantly! While many restaurants enhance it by adding excessive amounts of ghee or butter, you'll discover that this version is already luxuriously rich.
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Course: Main Course
Cuisine: American
Keyword: Butter Chicken Recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings

Ingredients

Marinade

  • 1/2 cup full-fat plain yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon turmeric powder
  • 2 teaspoons garam masala Note 1
  • 1/2 teaspoon chili powder or cayenne pepper Note 2
  • 1 teaspoon ground cumin
  • 1 tablespoon freshly grated ginger
  • 2 cloves garlic crushed
  • 1.5 lb / 750 g chicken thigh fillets cut into bite-sized pieces

Curry

  • 2 tablespoons 30 g ghee or butter, or 1 tablespoon vegetable oil (Note 3)
  • 1 cup tomato passata aka tomato puree (Note 4)
  • 1 cup heavy or thickened cream Note 5
  • 1 tablespoon sugar
  • 1 1/4 teaspoons salt

To serve with:

  • Basmati rice
  • White rice
  • Coriander/cilantro optional

Instructions

  • Optional Step: For a smoother sauce, blend all Marinade ingredients, except the chicken, in a food processor until smooth. (This step is optional and typically not done).
  • Marinade: In a bowl, mix the Marinade ingredients with the chicken. Cover and refrigerate for at least 3 hours, preferably overnight, or up to 24 hours.
  • Cooking the Chicken: Heat ghee, butter, or oil in a large frying pan over high heat. Remove the chicken from the marinade without wiping off the excess. Place the chicken in the pan and cook for about 3 minutes, until the chicken turns white all over. Note: The chicken will not brown due to the marinade.
  • Making the Sauce: Add tomato passata, cream, sugar, and salt to the pan. Pour in any leftover marinade from the bowl as well. Reduce the heat to low and let it simmer for 20 minutes. Taste and adjust salt if necessary.
  • Serving: Garnish with coriander or cilantro leaves if desired, and serve with basmati or white rice.

Notes

  • Garam Masala: This spice mix is easily found in the spice section of supermarkets, priced similarly to other spices.
  • Pure Chili Powder: Unlike American Chili Powder, which contains other ingredients, use pure chili powder or cayenne pepper for a mild spice kick.
  • Ghee: Clarified butter used in Indian cooking. Substitute with butter or any neutral-flavored cooking oil if needed.
  • Tomato Passata: Pureed tinned tomatoes available near pasta sauces in supermarkets, costing slightly more than canned tomatoes. Also known as Tomato Puree in America. Alternatively, blend canned tomatoes or use American "Tomato Sauce" (not to be confused with Australian Tomato Sauce).
  • Lighter Cream Alternative: Use 3/4 cup light cream mixed with 1/4 cup milk (full-fat or low-fat) for a lighter version.
  • No Fry Quick Papadums: Microwave raw papadums on the edge of the turntable for 45 seconds to 1 minute until puffed and crisp upon cooling.