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

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

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

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

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

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

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

5 min
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.