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Tender marinated chicken in a rich, gently spiced tomato and butter sauce.
Butter chicken, or murgh makhani, is one of those Indian restaurant dishes that travelled the world and never looked back. Chicken marinated in spiced yoghurt goes into a smooth tomato sauce loosened with butter and cream, the spicing warm rather than hot. Have naan or rice ready, because you will want to mop up what is left in the pan.
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Prep 25 min
Cook 30 min
Total 55 min
Medium
Scale:
- 700g, boneless, cubed Chicken Thighs
- 150g Natural Yoghurt
- 2 tsp Garam Masala
- 1 tsp Ground Cumin
- 4 cloves, crushed Garlic
- 1 thumb, grated Ginger
- 50g Butter
- 1, finely chopped Onion
- 400g Tomato passata
- 100ml Double Cream
- 1/2 tsp Ground Turmeric
- 1/2 tsp Chilli Powder
- to taste Salt
Tags:
chicken curry indian creamyPreparation
- Mix the chicken with the yoghurt, half the garlic and ginger, 1 tsp garam masala and the cumin. Leave to marinate for at least 20 minutes, or overnight if you can.
- Sear the marinated chicken in a hot pan in batches until browned but not cooked through. Set it aside.
- Melt the butter in the pan and soften the onion for 6 to 8 minutes. Add the rest of the garlic and ginger along with the turmeric, chilli powder and remaining garam masala, and cook for 1 minute.
- Pour in the passata, season, and let it simmer for 10 minutes until thick and rich.
- Return the chicken to the sauce and simmer for 8 to 10 minutes until cooked through. Stir in the cream, warm it through gently and serve.
Tips from the ZestyPlate Kitchen
- Reach for thighs over breast; they stay juicy through the simmering.
- Marinate overnight where you can, as the yoghurt both tenderises the meat and lets the spices sink in.
- Blending the tomato base before the chicken goes back in gives you the smooth, restaurant-style sauce.
Frequently Asked Questions
Not really. It is famously mild and creamy, so add more chilli powder if you want a bit of heat.
The two are close relations. Butter chicken is richer and a touch sweeter thanks to the butter and cream, while tikka masala leans tangier and a little spicier.
Swap coconut cream for the cream and oil for the butter. The flavour shifts a little but it still works.
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