Butter Chicken is a beloved classic that brings restaurant-quality Indian curry straight to your kitchen. Its velvety, spiced sauce and tender marinated chicken make every bite irresistible.
This Butter Chicken is rich yet balanced, perfect over fluffy basmati rice. With just a few pantry spices, you’ll create a comforting curry that’s always worth making at home.
Essential Ingredients for Butter Chicken
- Chicken thigh fillets – Juicy, tender cuts that soak up the marinade beautifully.
- Plain yoghurt – Adds tang and tenderness to the chicken marinade.
- Garam masala – A warming blend that infuses the dish with classic Indian aroma.
- Tomato passata – Provides the base for the luscious sauce, giving it depth and body.
- Heavy cream – Makes the sauce silky and indulgent without overwhelming the spices.
- Ghee or butter – Brings authentic richness and a subtle nutty note.
How to Make Butter Chicken in a Flash
Start by marinating your chicken in yoghurt, spices, ginger, and garlic to build layers of flavour. Let it rest overnight if you can. Sear the marinated chicken in ghee until lightly cooked through.
Add tomato passata, cream, sugar, and salt. Simmer on low, letting the sauce thicken and the flavours deepen. Serve with fluffy basmati rice and fresh coriander for that final fresh touch.
Butter Chicken Tips & Tasty Twists
For an ultra-smooth sauce, blend the marinade before adding the chicken. Use chicken thighs for juicier results—breast meat can dry out too easily. Adjust the spice level by playing with cayenne or chilli powder to suit your heat preference.
If you want to switch it up, try this with paneer instead of chicken for a vegetarian twist. Or make it lighter by swapping some of the cream with milk. Pair with garlic naan or a quick no-yeast flatbread to mop up every bit of that luscious sauce.
Keeping Your Butter Chicken Fresh
Store leftover Butter Chicken in an airtight container in the fridge for up to three days. For longer storage, freeze in individual portions for quick future dinners. Reheat gently on the stovetop or in the microwave, adding a splash of cream if the sauce thickens too much.
This easy Butter Chicken promises restaurant-style results with minimal fuss—perfect for cozy nights in or impressing friends with a homemade Indian feast.
Butter Chicken
Ingredients
Marinade
- 1 tbsp freshly grated ginger
- 1 tsp ground cumin
- 2 tsp garam masala
- 1/2 cup plain full-fat yoghurt
- 2 cloves garlic crushed
- 1.5 lb / 750 g chicken thigh fillets diced
- 1 tsp turmeric powder
- 1 tbsp lemon juice
- 1/2 tsp chilli powder or cayenne pepper
Curry
- 1 cup heavy or thickened cream
- 1 tbsp sugar
- 1 cup tomato passata tomato puree
- 2 tbsp 30 g ghee or butter, or 1 tbsp vegetable oil
- 1 1/4 tsp salt
To Serve
- Coriander cilantro, optional
- Basmati rice
- White rice
Instructions
- For an exceptionally smooth sauce, you may blitz all Marinade ingredients—excluding the chicken—until silky, though this is optional. In a bowl, combine the chicken pieces with all Marinade ingredients. Cover the bowl and refrigerate for at least 3 hours, preferably overnight or up to a full day. Warm ghee, butter, or oil over high heat in a spacious frying pan. Remove chicken from the marinade but refrain from shaking off excess coating; discard leftover marinade in the bowl for now. Sauté the chicken in the pan for approximately 3 minutes, until all pieces appear white throughout; browning will be minimal due to the marinade. Pour in the tomato passata, cream, sugar, and salt, then add any leftover marinade from the bowl. Reduce the heat to low and gently simmer for about 20 minutes, tasting and adjusting salt if needed. Garnish with fresh coriander leaves if desired, and accompany with fluffy basmati rice.