Description
This classic Butter Chicken recipe features tender chicken thigh pieces marinated in a spiced yogurt blend, then cooked in a rich, creamy tomato sauce infused with garam masala and ghee. Perfectly paired with basmati rice and optional coriander garnish, this dish delivers authentic Indian flavors with a smooth, luxurious texture.
Ingredients
Scale
Marinade
- 1/2 cup plain yoghurt, full fat
- 1 tbsp lemon juice
- 1 tsp turmeric powder
- 2 tsp garam masala
- 1/2 tsp chilli powder or cayenne pepper powder
- 1 tsp ground cumin
- 1 tbsp ginger, freshly grated
- 2 cloves garlic, crushed
- 1.5 lb / 750 g chicken thigh fillets, cut into bite size pieces
Cooking
- 2 tbsp (30 g) ghee or butter (or 1 tbsp vegetable oil)
- 1 cup tomato passata (aka tomato puree)
- 1 cup heavy / thickened cream
- 1 tbsp sugar
- 1 1/4 tsp salt
To Serve
- Basmati rice
- White rice
- Coriander/cilantro leaves (optional)
Instructions
- Optional blitz: For an extra smooth sauce, combine the marinade ingredients (except the chicken) in a food processor and blend until smooth. This step is optional and not necessary for a delicious result.
- Marinate chicken: In a bowl, mix the marinade ingredients with the chicken pieces. Cover and refrigerate for a minimum of 3 hours, preferably overnight or up to 24 hours, allowing the flavors to deeply penetrate the meat.
- Heat fat: Warm the ghee, butter, or oil in a large fry pan over high heat to prepare for cooking the chicken.
- Cook chicken: Remove the chicken from the marinade—do not shake off or wipe off excess marinade. Place the chicken pieces in the hot pan and cook for about 3 minutes, or until the chicken turns white all over. The chicken will not brown much due to the marinade.
- Prepare the sauce: Lower the heat to low, then add the tomato passata, cream, sugar, salt, and any remaining marinade from the bowl into the pan with the chicken. Simmer gently for 20 minutes, stirring occasionally to allow the sauce to thicken and the flavors to meld.
- Season and garnish: Taste the sauce and adjust salt as needed. Garnish with fresh coriander or cilantro leaves if desired.
- Serve: Serve the Butter Chicken hot, accompanied by basmati or white rice. Optionally, pair with no yeast flatbread and no-fry papadums for a full Indian meal experience.
Notes
- Garam masala is key for authentic flavor — use a good quality blend or homemade if possible.
- Chilli powder can be adjusted based on desired heat level; mild or cayenne pepper works well.
- Ghee or butter adds richness, but vegetable oil can be used as a lighter alternative.
- Tomato passata provides a smooth tomato base in the sauce; canned tomato puree can substitute.
- Heavy cream adds creaminess and balances spices; coconut cream can be used for a dairy-free alternative (note: will alter flavor).
- Marinating the chicken overnight helps tenderize and deepen flavor but a minimum of 3 hours works too.
- Do not pour marinade leftover in the bowl directly into the pan with chicken before cooking to avoid burning.
