Butter chicken curry

Tender chicken cooked in a rich, fragrant tomato-based curry sauce makes the perfect butter chicken. Perfect served with steamed rice and naan bread.

Ingredients needed

• Chicken. I used boneless skinless chicken breasts but boneless chicken thighs are also delicious.
• Yogurt. I used plain Greek yogurt but you could use low fat too.
• Spices: Garam Masala, ground cardamom, coriander, cumin, turmeric and a pinch of chilli powder.
• Salt and black pepper. 
• Oil and butter. Ghee is also a great option, if you have it.
• Onion.
• Fresh garlic cloves. 
• Fresh ginger. 
• Tomatoes. I used canned crushed tomatoes but you can use chopped tomatoes, tomato puree (like tomato Passata) or use fresh tomatoes if you prefer.
• Cream. Heavy cream/whipping cream.
• Sugar. I add a pinch of sugar to balance the acidity from the tomatoes but this is optional.

How to make butter chicken

1. Marinate the chicken: Slice the chicken into 2cm/1 inch cubes. Add the chicken to a medium bowl then add the yogurt and half of the spices. Mix well then cover with plastic wrap and allow to marinate for at least 2 hours but ideally up to 24 hours in the fridge.
2. Make the curry: In a large pot set over medium-high heat, add ghee or oil of your choice. Add onions and cook until soft and golden. Add the garlic, ginger and remaining spices and cook for 30 seconds then add the chicken and marinade. Pour in the tomatoes then reduce the heat, partially cover and allow to simmer for 30-45 minutes until the chicken is tender. Pour in the cream and cook for another 10 minutes.
3. Finish the sauce: Once cooked, stir in butter then season to taste. Serve with your choice of side dishes.

Can I use milk instead of cream?

Yes you can, however the cream adds silky richness so the finished curry won’t be quite as delicious.

Freezing and reheating

1. Freezing: Allow the cooked curry to cool completely then transfer to a freezer-safe container. Freeze for up to three months. Allow to thaw in the fridge overnight before reheating.
2. Reheating: The cooked curry or any leftovers can be kept in an airtight container in the fridge for up to 3 days. To reheat, transfer to a saucepan/pot and heat over medium heat until simmering.

What to serve with butter chicken

Rice is always a must when serving any form of curry. I also like serving homemade naan or roti to scoop up all that delicious sauce. A simple cucumber salad is a nice fresh addition if you want to add some vegetables to your meal.

1. Curry rice
2. Cheese stuffed Garlic Naan
3. Cucumber salad
4. Easy flatbread

Curry recipes

1. Chicken korma curry
2. Butternut squash curry with crispy chickpeas
3. Easy weeknight chicken curry
4. Easy cauliflower tikka masala curry
5. Chicken Biryani