Tender chicken cooked in a rich, fragrant tomato-based curry sauce makes the perfect butter chicken. Perfect served with steamed rice and naan bread.
How to make butter chicken?
- Marinate the chicken: Slice boneless, skinless chicken breasts or thighs into 2cm/1 inch cubes. Combine plain yogurt, spices, tomatoes, ginger and garlic in a blender and blend until smooth. Pour over the chicken, cover and refrigerate for at least 2 hours but up to 24 hours.
- 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 and cook for 30 seconds then add the chicken and marinade. Pour in the cream then reduce the heat, partially cover and allow to simmer for 30-45 minutes.
- 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
- 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.
- Reheating: The cooked curry 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.
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Butter chicken curry
For the marinade
- 2 kg (4lbs) Chicken Breasts cut into bite-sized chunks
- ¾ cup Plain yoghurt
- 2 red chillies
- 2 bay leaves
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 2 teaspoons Garam Masala
- 2 cardamom pods
- Thumb size piece ginger grated
- 6 garlic cloves
- 800 g (28oz) whole peeled tomatoes
- 400 g (14oz) tomato puree
- 1 teaspoon salt
- 2 teaspoon sugar
- 1 tablespoon vinegar
- 3 tablespoons oil/ghee
- 2 large onions sliced
- 4 garlic cloves thinly sliced
- ½ cup cream
- ½ cup butter cubed
- In a blender, process the spices, yoghurt, tomatoes, ginger and garlic until completely fine. Pour over the chopped chicken and allow to marinade (I left mine for about 2 hours)
- Heat the oil in a hot pot and fry the onions until soft and golden.
- Add the garlic and fry for another minute then add the Chicken and all the marinade and allow to come to the boil.
- Lower the heat and allow to cook for 30-45 minutes until the chicken is fully cooked and the sauce has thickened. Add the cream and cook for another 5 minutes.
- Add the butter and stir through. Season to taste.
- Serve with Jasmine Rice and Naan Bread.