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Butter Chicken

Classic Butter Chicken

Velvety tomato-cream curry, ready in under 50 minutes.

Total
50 min
Hands-on
35 min
Serves
4
Level
Medium
Cuisine
Indian
Meal
Dinner

A rich, aromatic Indian classic that delivers restaurant-quality flavor at home with minimal fuss. The yogurt marinade and slow simmer create a deep, comforting sauce perfect for beginners.

Shopping list

  • 600 g boneless chicken thighs, cut into cubes
  • 100 g plain yogurt
  • 3 tbsp ghee or vegetable oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 200 g tomato puree
  • 1 tsp cumin, ground
  • 1 tsp garam masala, ground
  • 1 tsp sweet paprika
  • 50 ml fresh cream
  • Salt to taste

Ingredients

  • 600 g boneless chicken thighs, cut into cubes
  • 100 g plain yogurt
  • 3 tbsp ghee or vegetable oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 200 g tomato puree
  • 1 tsp cumin, ground
  • 1 tsp garam masala, ground
  • 1 tsp sweet paprika
  • to taste salt
  • 50 ml fresh cream

Method

  1. Marinate chicken cubes in yogurt, salt, and half the cumin and garam masala. Let sit while you prep the base.

    5 min

  2. Heat ghee in a deep pan over medium heat. Add onion and cook until soft and golden, stirring occasionally.

    5 min

  3. Stir in garlic, ginger, remaining cumin, paprika, and garam masala. Cook for a minute until fragrant.

    3 min

  4. Pour in tomato puree and salt. Simmer for two minutes to deepen the flavor and reduce acidity.

    2 min

  5. Add the marinated chicken and marinade. Cover and simmer gently for 15 minutes until chicken is tender.

    15 min

  6. Stir in fresh cream and reduce heat. Simmer for 5 minutes to thicken the sauce slightly.

    5 min

  7. Taste and adjust salt. Serve over basmati rice with naan bread on the side.

    2 min

Timing

T-50 min
Gather ingredients and mise en place
T-45 min
Sauté aromatics in ghee
T-35 min
Add chicken and simmer
T-15 min
Blend and finish sauce
T-0 min
Plate and serve

Chef's tips

  • Use fresh ginger instead of jarred for a brighter, sharper flavor.
  • Simmering on low heat prevents the cream from splitting.
  • Marinating in yogurt tenderizes the chicken and adds subtle tang.

Swap it

Paneer
Replace chicken with cubed paneer, add at the simmer stage for 10 minutes.
Coconut Milk
Swap cream for coconut milk to make a vegan-friendly version.
Chopped Tomatoes
Use fresh chopped tomatoes instead of puree for a lighter texture.