Ingredients
For the Chicken Marinade
For the Butter Chicken Sauce
Method
A rich and creamy Indian curry featuring tender marinated chicken in a mildly spiced tomato and butter sauce. Perfect served with basmati rice or naan bread.
1. Marinate the Chicken
In a large bowl, combine the yoghurt, garlic, ginger, lemon juice, garam masala, cumin, paprika, turmeric and sea salt.
Add the chicken pieces and mix until thoroughly coated.
Cover and refrigerate for at least 30 minutes, or up to 24 hours for deeper flavour.
2. Cook the Chicken
Heat a large frying pan over medium-high heat.
Add the marinated chicken pieces in batches if necessary.
Cook for 4 to 5 minutes, turning occasionally, until lightly browned.
The chicken does not need to be fully cooked at this stage.
Transfer the chicken to a plate and set aside.
3. Start the Sauce
In the same pan, melt the butter with the vegetable oil over medium heat.
Add the diced onion and cook for 5 to 7 minutes until softened.
Stir in the garlic and ginger.
Cook for 1 minute until fragrant.
4. Build the Curry Base
Add the chopped tomatoes and tomato purée.
Stir in the garam masala, cumin, coriander, turmeric, chilli powder, sugar and sea salt.
Mix well and bring to a gentle simmer.
Cook for 10 to 15 minutes, stirring occasionally, until the sauce thickens slightly.
5. Blend the Sauce (Optional)
For a smoother restaurant-style sauce, carefully blend the mixture until smooth using a stick blender.
Return the sauce to the pan if required.
6. Finish the Butter Chicken
Return the chicken and any resting juices to the sauce.
Simmer gently for 10 to 12 minutes until the chicken is fully cooked.
Stir in the double cream.
Cook for a further 2 minutes.
Taste and adjust seasoning if needed.
7. Serve
Sprinkle with the chopped fresh coriander.
Serve hot with basmati rice, naan bread or both.
Tips
For a more authentic flavour, use chicken thigh fillets instead of chicken breast.
If you prefer a milder curry, reduce the chilli powder to ¼tsp.
A small pinch of kasuri methi (dried fenugreek leaves) stirred into the sauce before serving adds a classic restaurant-style flavour.
Leftovers can be stored in the refrigerator for up to 3 days and often taste even better the next day.
