Butter Chicken

by | Mar 23, 2025 | Chilis, Coriander, Coriander Seeds, Cumin, Ginger, Indian, Main Courses, Poultry Main Courses, Spices & Herbs, Turmeric, World Cuisines

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Butter Chicken

A rich and aromatic North Indian dish with tender chicken in a creamy tomato-based sauce. Layered with ginger, garlic, and warm spices, this restaurant-style butter chicken is comforting and deeply flavourful. Creamy tomato butter chicken spiced with garam masala, cumin, and coriander—perfect with basmati rice or flatbreads.

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Keyword: Chicken, Curry, Chili, Coriander, Cumin, Turmeric, Cinnamon, Ginger
Category: Main Courses
Course: Mains, Poultry
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 30 minutes
Marinate: 4 hours
Total Time: 4 hours 40 minutes
Servings: 4 Servings
Calories: 595kcal
Author: MJF
Cost: £8.00

Equipment

  • 1 Cutting Board
  • 1 Cooks Knife
  • 1 Mixing Bowl
  • 1 Pot with Lid
  • 1 Wooden Spoon

Ingredients

For the Chicken and Marinade (optional)

  • 900 g Chicken Breast or Thighs boneless skinless (2 lb)
  • 4 each Garlic Cloves roughly chopped 4 large
  • 5 cm Piece Fresh Ginger roughly chopped 2 inch
  • 1 each Small Onion chopped 1 small
  • ¼ tsp Cayenne Pepper ¼ tsp
  • ¼ tsp Garam Masala ¼ tsp
  • 60 ml Plain Yoghurt natural ¼ cup
  • 2 tbsp Fresh Coriander chopped 2 tbsp

For the Sauce

  • 1 each Large Onion roughly chopped 1 large
  • 4 each Garlic Cloves roughly chopped 4 large
  • 6 cm Piece Fresh Ginger roughly chopped 2½ inch
  • 80 ml Vegetable Oil neutral ⅓ cup
  • 1 each Cinnamon Stick approx 2.5cm 1 inch
  • 1 tsp Fine Salt 1 tsp
  • 1 tbsp Ground Coriander toasted 1 tbsp
  • 1 tsp Ground Cumin 1 tsp
  • ½ tsp Ground Turmeric ½ tsp
  • ¼ tsp Cayenne Pepper ¼ tsp
  • 400 g Tinned Tomatoes pureed 14 oz tin or 675g fresh
  • 120 ml Water ½ cup
  • 120 ml Double Cream ½ cup
  • 1 each Bunch Fresh Coriander roughly torn 1 bunch

Instructions

  • To marinate the chicken, blend the garlic, ginger, onion, cayenne pepper, garam masala, yoghurt, and chopped coriander.
    Coat the chicken pieces and set aside in the refrigerator for four hours or overnight. Grill, roast, or pan-fry until just cooked, then set aside.
  • To prepare the sauce, puree the onion, garlic, and ginger in a food processor. Heat the vegetable oil in a wide casserole over medium heat. Add the cinnamon stick and fry until fragrant.
    Stir in the onion mixture with the salt and cook gently, stirring, until golden. Add a splash of water if needed to prevent catching.
  • Add the ground coriander, cumin, turmeric, and cayenne pepper. Cook for one minute to release their aroma. Stir in the pureed tomatoes and simmer gently for ten minutes, until the oil begins to separate at the edges.
    Pour in the water and return to a simmer. If using raw chicken, add now and cook gently for twenty minutes until tender.
    If using pre-cooked chicken, stir it in at this stage and heat through.
  • Remove from the heat and stir in the double cream. Adjust the seasoning to taste. Fold in a handful of coriander and reserve the rest for garnish.

Presentation

  • Serve the butter chicken hot in shallow bowls or a large dish. Garnish with extra coriander leaves. Accompany with steamed basmati rice, naan, or roti.

Nutrition

Calories: 595kcal | Carbohydrates: 12g | Protein: 25g | Fat: 51g | Saturated Fat: 15g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 154mg | Sodium: 619mg | Potassium: 553mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1332IU | Vitamin C: 8mg | Calcium: 137mg | Iron: 3mg

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