Go Back
Butter Chicken Recipe

Butter Chicken Recipe

Discover a Chef's easy butter chicken recipe! This simple Indian curry features an unbelievably delicious sauce you'll crave, all without excess restaurant butter.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Marinating Time (minimum) 3 hours
Total Time 35 minutes
Servings: 3 bowls
Course: Main Course
Cuisine: Indian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

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 fresh ginger freshly grated
  • 2 cloves garlic crushed
  • 1.5 lb chicken thigh fillets cut into bite size pieces (750g)
Curry
  • 2 tbsp ghee or butter OR 1 tbsp vegetable oil (30g)
  • 1 cup tomato passata aka tomato puree
  • 1 cup heavy cream thickened cream
  • 1 tbsp sugar
  • 1 1/4 tsp salt
To Serve
  • Basmati rice or white rice
  • Coriander/cilantro optional, for garnish

Equipment

  • Large fry pan
  • Food processor (optional)
  • Mixing Bowl

Method
 

  1. Optional blitz: For an extra smooth sauce, combine the Marinade ingredients (except the chicken) in a food processor and blend until smooth.
  2. Marinade: Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours (minimum 3 hrs).
  3. Cook chicken: Heat the ghee (butter or oil) over high heat in a large fry pan. Take the chicken out of the Marinade but do not wipe or shake off the marinade from the chicken (but don't pour the Marinade left in the bowl into the fry pan).
  4. Place chicken in the fry pan and cook for around 3 minutes, or until the chicken is white all over (it doesn't really brown because of the Marinade).
  5. Sauce: Add the tomato passata, cream, sugar and salt. Also add any remaining marinade left in the bowl. Turn down to low and simmer for 20 minutes. Do a taste test to see if it needs more salt.
  6. Garnish with coriander/cilantro leaves if using. Serve with basmati rice.

Notes

Garam Masala is a spice mix that is readily available at supermarkets nowadays. You will find it in the spice section.
Pure chilli powder – This is not chili powder as Americans know it! American Chili Powder contains things other than ground dried chili. Use pure chili powder or cayenne pepper to add a spice kick. The spiciness is very mild.
Ghee is a clarified butter used in Indian cooking. For this recipe, it can be substituted with butter or almost any neutral flavoured cooking oil.
Tomato passata is pureed tinned tomatoes. Called Tomato Puree in America. If you can't find it, puree canned tomatoes using a blender.
For a lighter version: Use 3/4 cup light cream + 1/4 cup milk (full fat or low fat)
No Fry Quick Papadums: Place store bought raw papadums in the microwave on the edge of the turntable. Microwave for 45 seconds to 1 minute, or until puffed up. They will crisp up when they cool.