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Butter Chicken

The beautiful Butter Chicken Sauce mostly gets its richness from cream. While some restaurants take it over the top by stirring in a (very!) generous amount of butter into the sauce at the end, I find that it’s rich enough as it is. The Butter Chicken flavour and experience – but less oily than restaurant versions!

Active Time
30 mins
Total Time
50 mins
Yield
Serves 4

Created by Sheetal

11 recipes

How to Make It

1. Step
Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours (minimum 3 hrs).
2. Step
Cook chicken: Heat the ghee (butter or oil) over high heat in a large fry pan. Take the chicken out of the Marinade but do not wipe or shake off the marinade from the chicken (but don’t pour the Marinade left in the bowl into the fry pan).
3. Step
Place chicken in the fry pan and cook for around 3 minutes, or until the chicken is white all over (it doesn’t really brown because of the Marinade).
4. Step
Sauce: Add the tomato passata, cream, sugar and salt. Also add any remaining marinade left in the bowl. Turn down to low and simmer for 20 minutes. Do a taste test to see if it needs more salt. Garnish with coriander/cilantro leaves if using. Serve with basmati rice.

Comments

Ingredients

  • 1/2 cup plain yoghurt
  • 1 tbsp lemon juice
  • 1 tsp tumeric powder
  • 2 tsp garam masala
  • 1/2 tsp chilli powder or cayenne pepper powder
  • 1 tsp ground cumin
  • 1 tbsp ginger, freshly grated
  • 2 cloves garlic, crushed
  • 1.5 lb / 750 g chicken thigh fillets, cut into bite size pieces
  • 2 tbsp (30 g) ghee or butter,

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