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A bowl of creamy butter chicken garnished with fresh cilantro, served in a rich tomato-based sauce. The dish features tender chicken pieces with a smooth, spiced gravy. In the background, naan bread is partially visible.

Butter Chicken

A creamy and mild curry with rich flavors that pairs perfectly with rice for a satisfying meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Marinating time 1 hour
Total Time 1 hour 40 minutes
Servings: 4
Course: Dinner
Cuisine: Indian
Calories: 569
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Marinade:
  • 700 g 25 oz chicken breast (about 4 large breasts, diced)
  • 80 ml ⅓ cup natural yogurt (for marinating)
  • 1 tablespoon lemon juice freshly squeezed
  • 1 clove garlic minced
  • 1 teaspoon garam masala spice blend
  • 1 teaspoon ground coriander ground spice
  • 1 teaspoon paprika mild
  • 1 teaspoon mild chili powder or to taste
For the Sauce:
  • 1 large onion peeled and roughly chopped
  • 4 cloves garlic peeled
  • 2 teaspoon minced ginger or fresh ginger
  • 3 tablespoon butter unsalted
  • 1 tablespoon sunflower oil for cooking
  • ¼ teaspoon salt to taste
  • 1 ½ tablespoon garam masala spice blend
  • 1 tablespoon curry powder mild or medium
  • 1 teaspoon paprika mild
  • ½ teaspoon cinnamon ground
  • 120 ml ½ cup chicken stock (or water with a stock cube)
  • 400 ml 14 oz passata (tomato purée)
  • 2 tablespoon tomato purée for richer flavor
  • 2 teaspoon sugar to balance the acidity
  • 6 cardamom pods tied in string for easy removal
  • 175 ml ¾ cup double (heavy) cream (for creaminess)
  • Handful of chopped coriander for garnish

Method
 

  1. Place the chicken in a bowl with the marinade ingredients, stirring until well combined. Cover and leave to marinate for 1 hour (or overnight for deeper flavor).
  2. In a food processor, blend the onion, garlic, and ginger until smooth.
  3. Heat the butter and oil in a large frying pan over medium-high heat.
  4. Add the onion, garlic, and ginger mixture to the pan. Cook for 5–6 minutes, stirring occasionally, until the onion begins to brown at the edges.
  5. Add the marinated chicken to the pan and cook for 3–4 minutes until browned.
  6. Sprinkle in the salt, garam masala, curry powder, paprika, and cinnamon. Stir well and cook for 1–2 minutes until the spices release their fragrance.
  7. Pour in the chicken stock, passata, tomato purée, sugar, and cardamom pods. Stir everything together and bring to a boil. Simmer for 15 minutes.
  8. Remove the cardamom pods and stir in the heavy cream. Allow the sauce to heat through.
  9. Serve the butter chicken over rice, garnished with freshly chopped coriander.

Nutrition

Serving: 1gCalories: 569kcalCarbohydrates: 23gProtein: 42gFat: 35gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 197mgSodium: 731mgPotassium: 615mgFiber: 6gSugar: 10gVitamin A: 1200IUVitamin C: 12mgCalcium: 110mgIron: 3mg

Notes

This delicious butter chicken is perfect for a cozy dinner. Serve it with fluffy rice and enjoy the rich flavors. You can make it ahead or freeze it for later.

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