Description
This easy and flavorful Butter Chicken recipe combines tender marinated chicken thigh fillets cooked in a rich and creamy tomato-based sauce. The sauce is made with a blend of spices, tomato passata, and cream, resulting in a classic Indian curry that is deliciously buttery and aromatic. Perfect served with basmati rice or flatbread, this recipe is simple enough for a weeknight meal yet impressive enough for guests.
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 freshly grated ginger
- 2 cloves garlic, crushed
- 1.5 lb / 750 g chicken thigh fillets, cut into bite size pieces
Curry
- 2 tbsp (30 g) ghee or butter, OR 1 tbsp vegetable oil
- 1 cup tomato passata (tomato puree)
- 1 cup heavy / thickened cream
- 1 tbsp sugar
- 1 1/4 tsp salt
To Serve (Optional)
- Basmati rice
- White rice
- Coriander/cilantro leaves
Instructions
- Optional Blitz: For an extra smooth sauce, combine all the marinade ingredients except the chicken in a food processor and blend until smooth. This step is optional and can be skipped.
- Marinate the Chicken: In a bowl, combine the marinade ingredients with the chicken pieces. Cover and refrigerate for a minimum of 3 hours, preferably overnight or up to 24 hours to allow flavors to develop fully.
- Cook the Chicken: Heat the ghee, butter, or oil in a large frying pan over high heat. Remove the chicken from the marinade, letting excess marinade drip off but do not wipe it off. Place the chicken in the pan and cook for about 3 minutes until the chicken turns white all over, ensuring it is cooked through but not browned due to the marinade.
- Make the Sauce: Add the tomato passata, heavy cream, sugar, salt, and any remaining marinade from the bowl to the pan. Reduce the heat to low and let the curry simmer gently for 20 minutes, stirring occasionally. Taste and adjust salt if needed.
- Garnish and Serve: Garnish the butter chicken with fresh coriander or cilantro leaves if desired. Serve hot with basmati rice, white rice, or flatbread for a satisfying meal.
Notes
- For a smoother sauce, blitz marinade ingredients (without chicken) before marinating.
- Substitute ghee with butter or vegetable oil as preferred.
- The marinade tenderizes the chicken and infuses flavors; longer marinating times yield better results.
- Butter chicken sauce is rich but balanced, no need for excessive butter or ghee.
- Serve with no yeast flatbread or papadums for a traditional Indian meal experience.
