Butter Chicken
This butter chicken recipe delivers rich, restaurant-style flavor using only everyday ingredients. With a creamy tomato sauce, tender marinated chicken.
Ingredients
Marinade
- 0.5 cup plain full-fat yogurt
- 1 tbsp fresh lemon juice
- 1 tsp turmeric powder
- 2 tsp garam masala
- 0.5 tsp chili powder or cayenne adjust to taste
- 1 tsp ground cumin
- 1 tbsp freshly grated ginger
- 2 cloves garlic crushed
- 750 g boneless chicken thighs chopped into bite-sized pieces
Sauce
- 2 tbsp ghee or butter or neutral oil use oil for lighter version
- 1 cup tomato passata or smooth tomato puree
- 1 cup heavy cream or thickened cream
- 1 tbsp sugar to balance acidity
- 1.25 tsp salt
To Serve
- 1 cup steamed basmati rice or plain white rice
- chopped fresh coriander or cilantro optional, for garnish
Instructions
- Step 1: Prepare the Marinade
In a large bowl, combine yogurt, lemon juice, turmeric, garam masala, chili powder, cumin, ginger, and garlic. Mix well, then add the chicken and coat thoroughly. Cover and refrigerate for at least 3 hours, ideally overnight. - Step 2: Sear the Chicken
Heat ghee or butter in a wide pan over high heat. Remove chicken from marinade and place into the hot pan with the coating intact. Do not add leftover marinade yet. Cook for 3 minutes until chicken turns white all over, stirring occasionally. - Step 3: Build the Sauce
Lower heat and add tomato passata, cream, sugar, salt, and any remaining marinade. Stir to combine. Let simmer for 20 minutes, until the sauce thickens and coats the back of a spoon. Adjust salt to taste. - Step 4: Final Touches and Serve
Sprinkle with chopped coriander if using. Serve hot with basmati rice, naan, or quick papadums for a satisfying meal.
Notes
For a silky sauce, blend marinade ingredients before adding chicken. Use coconut milk or cashew paste for a dairy-free option. Store leftovers in the fridge for 2–3 days or freeze for up to 3 months. Letting it rest overnight enhances flavor. Reheat gently on the stove with a splash of water to prevent splitting.
Nutrition Facts (Per Serving – 310g)
| Nutrient | Amount | Daily Value (%) |
| Calories | 402 cal | 20% |
| Carbohydrates | 9.8 g | 3% |
| Protein | 39.8 g | 80% |
| Fat | 23.4 g | 36% |
| Saturated Fat | 9.3 g | 58% |
| Cholesterol | 193 mg | 64% |
| Sodium | 928 mg | 40% |
| Fiber | 0.9 g | 4% |
| Sugar | 6.5 g | 7% |