About the Recipe
Master the art of a classic takeaway favourite right in your own kitchen! This home-style Butter Chicken features tender, spiced marinated chicken simmered in a velvety, buttery tomato sauce infused with aromatic spices and a touch of cream. It's the ultimate cozy dinner that the whole family will love.
Ingredients
For the Chicken Marinade:
1kg Chicken thighs or breasts (cut into bite-sized pieces)
2 tbsp Yoghurt
1 tbsp Ginger-garlic paste (or finely grated ginger and garlic)
1 tbsp Lemon juice
Spices: 1/2 tsp black pepper, 1 tsp ground cumin, 1 tsp turmeric, and 1 tsp chilli powder
Salt per taste
For the Rich Butter Curry Sauce:
2 tbsp Ghee or vegetable oil
Butter
1 large Onion (finely chopped)
1 tbsp Ginger-garlic paste
Tomato purée or 2 chopped tomatoes
1 pack of cream
Curry Leaves
Preparation
Step 1: Marinate the Chicken
In a bowl, combine the chicken pieces with the yoghurt, ginger-garlic paste, lemon juice, salt, and the marinade spices (black pepper, cumin, turmeric, chilli powder). Stir well to ensure every piece is coated. Cover and leave to marinate in the fridge for at least 30 minutes (overnight is even better!).
Step 2: Sear the Chicken
Heat the ghee (or oil) and a small knob of butter in a large pan over medium-high heat.
Add the marinated chicken pieces in a single layer. Fry for 5–6 minutes until the chicken develops a beautiful, slightly charred exterior. (Don't worry about cooking it all the way through just yet, it will finish cooking in the sauce).
Remove the chicken from the pan and set it aside on a plate.
Step 3: Build the Aromatic Curry Sauce
In the same pan, melt another small knob of butter. Add the chopped onions and sauté for 5 minutes until soft and translucent.
Stir in the ginger-garlic paste and cook for 1 minute until fragrant.
Pour in the tomato purée along with curry leaves and let the mixture simmer gently for about 10 minutes, stirring occasionally, until the tomatoes turn a deeper red colour.
Optional Pro Tip: For an ultra-smooth, restaurant-style texture, use a hand blender to purée the sauce right in the pan until completely silky.
Step 4: Simmer and Finish with Cream
Return the seared chicken and its resting juices back into the tomato sauce. Stir in the final teaspoon of garam masala.
Reduce the heat to low, cover, and let it simmer gently for 8–10 minutes until the chicken is tender and cooked through.
Pour in the double cream and stir in the remaining butter. Let it melt completely into the gravy until the sauce turns a luscious, velvety orange-pink colour.
Step 5: Garnish and Serve
Turn off the heat. Scatter fresh, chopped coriander over the top and serve hot alongside steamed rice or warm, buttery garlic naan or flatbread of choice.