Tender spiced chicken in a silky tomato, butter and cream sauce. My family prefers it to takeout.
Prep10 min
Cook30 min
Total40 min
Serves6
LevelIntermediate
What makes it special
Plain yogurt
Lemon juice
Butter
Cumin
Butter chicken was the first curry I ever learned to make, and it's still the most requested dinner in my house. The sauce is silky, a little sweet, gently spiced and absolutely made for dipping naan into.
What makes it so good
A yogurt marinade. Yogurt, lemon, garlic, ginger and spices tenderize the chicken and flavor it all the way through.
Bloomed spices. Stirring the garam masala, cumin, turmeric and chili into hot fat for 30 seconds wakes up all their flavor.
Smooth tomato purée. It gives the classic velvety sauce.
Butter at the end. A final knob makes the sauce glossy and rich.
A bit of background
Butter chicken, or murgh makhani, comes from Delhi, where cooks simmered leftover tandoori chicken in a buttery tomato gravy. Its gentle heat and creaminess made it a favorite all over the world.
Variations
Spicier: extra chili powder or cayenne.
Lighter: half-and-half instead of cream.
Dairy-free: coconut milk instead of cream.
Vegetarian: paneer, tofu or roasted cauliflower.
What to serve with it
Basmati rice, garlic naan, a cooling cucumber raita and a spoonful of mango chutney.
It keeps for 4 days in the fridge and freezes well for 2 months. Reheat gently with a splash of water or cream.
Tender yogurt-marinated chicken simmered in a silky, spiced tomato and cream sauce, finished with butter. Easier than takeout.
Weeknight Dinners Intermediate Indian
Prep
10 min
Cook
30 min
Total
40 min
Servings
6
Ingredients 26 items
Tap to check off as you go
Chicken Marinade
Butter Chicken Sauce
Instructions 9 steps
1
Mix the marinade ingredients and coat the chicken. Marinate for 30 minutes or overnight.
2
Heat butter and oil, brown the chicken and set it aside.
3
Cook the onion until soft, then add the garlic and ginger.
4
Add the spices and stir for 30 seconds.
5
Stir in the tomato purée and simmer until thickened.
6
Return the chicken to the pan and pour in the cream and broth.
7
Simmer for 15 to 20 minutes, until the chicken is tender.
8
Add a pinch of sugar, adjust the seasoning and stir in a final knob of butter.
9
Scatter with cilantro and serve.
Nutrition per serving
Calories
320
Protein
24g
Carbs
10g
Fat
21g
Sugar
5g
Fiber
2g
Sodium
410mg
Questions, answered
Thighs or breasts?
Thighs stay juicier during simmering, but breasts work if you don't overcook them.
Is it spicy?
It's mild and warming. Add more chili powder or a pinch of cayenne for heat.
Can I make it dairy-free?
Use coconut yogurt in the marinade, coconut milk instead of cream and oil instead of butter.
Recipe by
Denise
Home cook, baker and serial recipe tweaker. I share the dishes my family asks for most, written step by step so they turn out right in your kitchen too.
