Butter Chicken

This is a Chef recipe and is one of the easiest Indian curries to make. The Butter Chicken Sauce is so good that you will want it on tap! Many restaurants take it over the top by adding copious amounts of ghee or butter into the sauce, but you’ll find this rich enough as it is with the rich, creamy sauce!
  • 1 tbsp ginger, freshly grated
  • 1 tbsp lemon juice
  • 1 tsp ground cumin
  • 1 tsp tumeric powder
  • 1.5 lb / 750 g chicken thigh fillets, cut into bite size pieces
  • 1/2 cup plain yoghurt , full fat
  • 1/2 tsp chilli powder or cayenne pepper powder (Note 2)
  • 2 cloves garlic, crushed
  • 2 tsp garam masala (Note 1)

  • 1 1/4 tsp salt
  • 1 cup heavy / thickened cream (Note 5)
  • 1 cup tomato passata (aka tomato puree) (Note 4)
  • 1 tbsp sugar
  • 2 tbsp (30 g) ghee or butter, OR 1 tbsp vegetable oil (Note 3)

  • Basmati or other Rice
  • Coriander/cilantro (optional)

Butter Chicken

Optional blitz:
  1. for an extra smooth sauce, combine the Marinade ingredients (except the chicken) in a food processor and blend until smooth. (I do not do this)

  1. Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours (minimum 3 hrs).

Cook chicken:
  1. Heat the ghee (butter or oil) over high heat in a large fry pan. Take the chicken out of the Marinade but do not wipe or shake off the marinade from the chicken (but don’t pour the Marinade left in the bowl into the fry pan).
  2. Place chicken in the fry pan and cook for around 3 minutes, or until the chicken is white all over (it doesn’t really brown because of the Marinade).

  1. Add the tomato passata, cream, sugar and salt. Turn down to low and simmer for 20 minutes. Do a taste test to see if it needs more salt.
  2. Garnish with coriander/cilantro leaves if using. Serve with basmati rice.
  3. The Butter Chicken is pictured with my very easy No Yeast Flatbread and no-fry papadums (Note 5).

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