A rich, mildly spiced Indian classic made with tender marinated chicken simmered in a buttery tomato cream sauce. Perfect with fluffy basmati rice and tenders term broccoli.
Serves
2 – 3 people
Prep Time
20 minutes
Cook Time
35 minutes
Ingredients
- 400g boneless skinless chicken thighs, cut into chunks
- 100g plain Greek yogurt
- 2½ tsp garam masala
- ¾ tsp turmeric
- ¾ tsp paprika (or Kashmiri chilli powder)
- ¾ tsp ground cumin
- 2 tbsp ginger & garlic paste
- 2 tsp lemon juice
- 2½ tbsp butter
- 1 tbsp oil
- 1 small onion, finely chopped
- ¾ tsp ground coriander
- 1½ tsp paprika
- 300g tinned chopped tomatoes (or passata)
- 1 tbsp tomato purée
- ½–1 tsp sugar (adjust to taste)
- 75ml double cream
- Salt to taste
Method
- In a bowl, mix yogurt, spices, lemon juice, ginger & garlic paste, and salt.
- Add chicken and coat well.
- Cover and marinate for at least 1 hour (overnight for best flavour).
- Heat a pan on medium-high.
- Cook the chicken pieces until lightly charred and just cooked through (about 6–8 minutes).
- Set aside.
- In the same pan, add butter and oil.
- Sauté onions until soft and lightly golden.
- Add ginger & garlic paste and cook for 1 minute.
- Stir in spices and toast for 30 seconds.
- Add chopped tomatoes and tomato purée.
- Simmer for 10–15 minutes until thickened and glossy.
- For a smooth restaurant-style finish, blend the sauce until silky (optional but recommended).
- Return sauce to the pan.
- Add cream, sugar, and extra butter.
- Simmer gently for 3–4 minutes.
- Add cooked chicken and simmer for 5 minutes until coated and tender.
- Adjust seasoning and cream to taste.
Tips
- Chicken thighs stay juicy and tender. Breast can work, but be careful not to overcook as it can dry out.
- Grill, oven-broil, or air-fry the chicken for a slight char before adding to the sauce. This mimics traditional tandoor cooking and adds smoky depth.
- For that silky takeaway-style texture, blend the tomato base before adding cream and chicken.
- The final tablespoon of butter added at the end gives that glossy, rich finish that makes butter chicken taste luxurious.
- Too tangy? Add a little more cream or a pinch of sugar.
- Too sweet? Add a small squeeze of lemon juice.
- Too thick? Add a splash of hot water.
- For mild: reduce paprika/chilli powder.
- For spicy: add ½ tsp chilli powder or a finely chopped green chilli.
