Butter Chicken

Name: Butter Chicken
Total time: 50 min
Yield: 4 servings
Cuisine: India
Ingredients: 700 g boneless skinless chicken thighs, cut into pieces; 150 g natural yoghurt; 1 tbsp lemon juice; 1 tbsp ginger, grated; 3 garlic cloves, crushed; 2 tsp garam masala, divided; 1 tsp ground cumin; 1 tsp mild chilli powder; ½ tsp turmeric; 1 tsp fine salt; 1 tbsp neutral oil; 40 g butter, divided; 1 small onion, finely chopped; 400 g canned chopped tomatoes; 100 ml water; 100 ml double cream; 1 tsp sugar, only if needed; Fresh coriander, to finish

Charred chicken folded through a velvety tomato, spice and butter sauce.

Time50 minLevelEasyMakes4 servingsCuisineIndia

01 — THE STORY

Behind the plate

Butter chicken is all about contrast: smoky edges on the chicken, a smooth tomato sauce, gentle warmth from the spices and enough acidity to keep the butter and cream from feeling heavy.

The chicken and sauce are cooked separately, then brought together at the end. That small restaurant-kitchen habit protects both textures—the chicken stays juicy while the sauce becomes properly silky.

03 — THE METHOD

Cook step by step

01
Combine the chicken with the yoghurt, lemon, ginger, garlic, 1 teaspoon garam masala, cumin, chilli, turmeric and salt. Marinate for at least 20 minutes.
02
Heat a wide pan until very hot. Add the oil and cook the chicken in two batches, turning until charred at the edges. It does not need to be fully cooked yet. Set aside.
03
Lower the heat and melt half the butter in the same pan. Add the onion and cook for 8–10 minutes until soft and lightly golden.
04
Add the tomatoes and water. Simmer for 12–15 minutes, stirring often, until reduced and glossy. Blend carefully for a smoother restaurant-style sauce, if you like.
05
Return the sauce to low heat. Add the chicken and any resting juices, then simmer gently for 6–8 minutes until the chicken is cooked through.
06
Stir in the cream, remaining butter and remaining garam masala. Warm without boiling, then taste. Add the sugar only if the tomatoes are unusually sharp.
07
Finish with coriander and a small swirl of cream just before serving.

04 — FROM THE PASS

Chef's notes

Chicken thigh is more forgiving than breast and stays juicy after charring and simmering.
For deeper colour, use a grill or very hot cast-iron pan and cook the chicken in batches.
After adding the cream, keep the sauce below a boil so it remains smooth.

AT THE TABLE

How to serve it

Serve with basmati rice, warm naan, sliced cucumber and a squeeze of lemon for balance.