Classic Butter ChickenClassic Butter ChickenClassic Butter Chicken
A luxuriously creamy curry that brings restaurant quality to your home kitchen. Tender chicken pieces are marinated in aromatic spices, then simmered in a rich tomato and cream sauce. This classic Indian dish balances warm spices with mild heat for an unforgettable meal.
Prep Time
3h 0m
Cook Time
50m
Servings
6 servings
Difficulty
intermediate
IngredientsIngredientsIngredients
For the marinade
- Chicken thighs / breast800 g
- Natural yoghurt120 ml
- Garlic1.5 tbsp
- Ginger1 tbsp
- Garam masala2 tsp
- Ground turmeric1.5 tsp
- Ground cumin1.5 tsp
- Chilli powder1.5 tsp
- Salt1 tsp
For the sauce
- Ghee4 tbsp
- Large onion1 whole
- Garlic2 tbsp
- Ginger1.5 tbsp
- Ground cumin2.5 tsp
- Ground coriander1.5 tsp
- Garam masala2.5 tsp
- Tinned tomatoes400 g
- Chilli powder1 tsp
- Salt1.25 tsp
- Double cream250 ml
- Caster sugar1 tbsp
- Kasoori methi1 handful
- Fresh coriander1 bunch
A luxuriously creamy curry that brings restaurant quality to your home kitchen. Tender chicken pieces are marinated in aromatic spices, then simmered in a rich tomato and cream sauce. This classic Indian dish balances warm spices with mild heat for an unforgettable meal.
InstructionsInstructionsInstructions
Combine chicken with yoghurt, garlic, ginger, and all marinade spices in a large bowl. Mix well to coat and leave to marinate for 30 minutes to an hour, or overnight for best results.
Heat ghee in a large pan over medium-high heat. Cook marinated chicken in batches until lightly browned, about 3 minutes per side. Remove and set aside.
In the same pan, melt additional ghee and sauté onions until softened and translucent, about 6 minutes, scraping up any browned bits from the bottom.
Add garlic and ginger, cooking until fragrant. Stir in ground coriander, cumin and garam masala, allowing the spices to toast briefly.
Add tomatoes, chilli powder and salt. Simmer for 10-15 minutes until sauce thickens and deepens in colour.
Transfer sauce to a blender and purée until smooth, adding a splash of water if needed.
Return sauce to pan, stir in cream, sugar and kasoori methi. Add chicken and simmer for 8-10 minutes until chicken is cooked through and sauce is rich and bubbling.
Garnish with fresh coriander and serve with warm naan bread.
Prep Time
3h 0m
Cook Time
50m
Servings
6 servings
Difficulty
intermediate
IngredientsIngredientsIngredients
For the marinade
- Chicken thighs / breast800 g
- Natural yoghurt120 ml
- Garlic1.5 tbsp
- Ginger1 tbsp
- Garam masala2 tsp
- Ground turmeric1.5 tsp
- Ground cumin1.5 tsp
- Chilli powder1.5 tsp
- Salt1 tsp
For the sauce
- Ghee4 tbsp
- Large onion1 whole
- Garlic2 tbsp
- Ginger1.5 tbsp
- Ground cumin2.5 tsp
- Ground coriander1.5 tsp
- Garam masala2.5 tsp
- Tinned tomatoes400 g
- Chilli powder1 tsp
- Salt1.25 tsp
- Double cream250 ml
- Caster sugar1 tbsp
- Kasoori methi1 handful
- Fresh coriander1 bunch
InstructionsInstructionsInstructions
Combine chicken with yoghurt, garlic, ginger, and all marinade spices in a large bowl. Mix well to coat and leave to marinate for 30 minutes to an hour, or overnight for best results.
Heat ghee in a large pan over medium-high heat. Cook marinated chicken in batches until lightly browned, about 3 minutes per side. Remove and set aside.
In the same pan, melt additional ghee and sauté onions until softened and translucent, about 6 minutes, scraping up any browned bits from the bottom.
Add garlic and ginger, cooking until fragrant. Stir in ground coriander, cumin and garam masala, allowing the spices to toast briefly.
Add tomatoes, chilli powder and salt. Simmer for 10-15 minutes until sauce thickens and deepens in colour.
Transfer sauce to a blender and purée until smooth, adding a splash of water if needed.
Return sauce to pan, stir in cream, sugar and kasoori methi. Add chicken and simmer for 8-10 minutes until chicken is cooked through and sauce is rich and bubbling.
Garnish with fresh coriander and serve with warm naan bread.