Butter Chicken
Tender chicken in a rich, creamy tomato sauce with warm spices. India's most famous curry, made simple.
Prep: 15 minutes. Cook: 30 minutes. Difficulty: Medium. Serves 4.
Ingredients
- 600g chicken thigh, cut into pieces
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 can (400g) chopped tomatoes
- 100ml cream
- 2 tablespoons butter
- 1 tablespoon oil
- 1 teaspoon cumin
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon chilli powder (adjust to taste)
- 1 tablespoon sugar
- Salt to taste
- Fresh coriander for garnish
Instructions
- Heat oil in a pan. Season chicken with salt and turmeric. Cook for 5 minutes until browned. Remove.
- In the same pan, melt butter. Cook onion for 5 minutes.
- Add garlic and ginger. Cook for 1 minute.
- Add cumin, garam masala, and chilli powder. Stir for 30 seconds.
- Add tomatoes and sugar. Simmer for 10 minutes, stirring occasionally.
- Blend the sauce with an immersion blender until smooth (optional but recommended).
- Return chicken to the sauce. Simmer for 10 minutes until chicken is cooked through.
- Stir in cream. Heat gently for 2 minutes — do not boil.
- Garnish with coriander. Serve with rice or naan.
Tips for Helpers
- Blending the sauce gives the authentic smooth, creamy texture.
- A pinch of sugar balances the acidity of the tomatoes.
- Use chicken thighs — they stay juicier than breast in a curry.
Ingredient Substitutions
- Use coconut cream for a dairy-free version.
- Paneer (Indian cheese) instead of chicken for a vegetarian version.