🇮🇳 India · Chicken

Butter Chicken

Charred chicken folded through a velvety tomato, spice and butter sauce.

The recipe

Ingredients

• 700 g boneless skinless chicken thighs, cut into pieces
• 150 g natural yoghurt
• 1 tbsp lemon juice
• 1 tbsp ginger, grated
• 3 garlic cloves, crushed
• 2 tsp garam masala, divided
• 1 tsp ground cumin
• 1 tsp mild chilli powder
• ½ tsp turmeric
• 1 tsp fine salt
• 1 tbsp neutral oil
• 40 g butter, divided
• 1 small onion, finely chopped
• 400 g canned chopped tomatoes
• 100 ml water
• 100 ml double cream
• 1 tsp sugar, only if needed
• Fresh coriander, to finish

Method

1. Combine the chicken with the yoghurt, lemon, ginger, garlic, 1 teaspoon garam masala, cumin, chilli, turmeric and salt. Marinate for at least 20 minutes.
2. Heat a wide pan until very hot. Add the oil and cook the chicken in two batches, turning until charred at the edges. It does not need to be fully cooked yet. Set aside.
3. Lower the heat and melt half the butter in the same pan. Add the onion and cook for 8–10 minutes until soft and lightly golden.
4. Add the tomatoes and water. Simmer for 12–15 minutes, stirring often, until reduced and glossy. Blend carefully for a smoother restaurant-style sauce, if you like.
5. Return the sauce to low heat. Add the chicken and any resting juices, then simmer gently for 6–8 minutes until the chicken is cooked through.
6. Stir in the cream, remaining butter and remaining garam masala. Warm without boiling, then taste. Add the sugar only if the tomatoes are unusually sharp.
7. Finish with coriander and a small swirl of cream just before serving.