Butter chicken

Name: Butter chicken
Total time: 1 h
Yield: 4 servings
Cuisine: Indian, Asian
Ingredients: 2 tsp ground cardamom; 2 tsp ground coriander; 2 tsp garam masala; 1 tsp ground chillies; 2 tbsp fresh ginger, finely grated; 5 garlic cloves, pressed; 150 ml greek yoghurt; 2 tbsp concentrated tomato purée; 2 tsp coarse salt; ½ tsp sugar; 500 g boneless chicken thighs, in bite-sized pieces; 50 g Arla® LactoFREE Slightly Salted Spreadable; 2 onions, coarsely chopped; 1 can chopped tomatoes; 100 ml chicken stock; 100 ml double cream; 20 g butter; fresh coriander; double cream, very lightly whipped (optional); Roasted cashews, coarsely chopped; Cooked basmati rice; Warm naan bread

Savour the rich flavours of our butter chicken, a beloved Indian dish. The chicken is marinated in yoghurt with aromatic spices like cardamom, coriander, and garam masala, then simmered in a creamy tomato-based sauce. This combination creates a perfectly aromatic and flavourful stew. Delicately spiced and irresistibly creamy, it pairs beautifully with fluffy basmati rice and warm naan.

https://www.arlafoods.co.uk/recipes/butter-chicken/

Instructions

Stir the dried spices together with ginger and garlic.
Mix yoghurt with tomato purée, salt, sugar, and the spice mix.
Mix the marinade well with the chicken pieces and let the meat marinate, covered, in the fridge for about ½ hour.
Melt butter until golden in a sauté pan. Fry chicken with the marinade that remains for about 3 minutes on every side.
Remove the fried chicken from the pan and set aside.
Melt butter until golden in the same sauté pan and fry onion over a steady heat for about 5 minutes.
Add chopped tomatoes and stock, and let the sauce cook on low heat for about 10 minutes under a lid.
Add double cream and blend the sauce completely smooth, for example, with a stick blender.
Add chicken to the sauce and heat it all through.
Arrange and top with coriander, cream, and cashew nuts.
Serve with rice and naan.

Enjoy!

FAQ: Questions about butter chicken

Read our questions and answers about traditional Indian butter chicken below, preparing yourself to start cooking and getting the best result possible!

Can I make the butter chicken sauce in advance?

Yes, you can make the butter chicken sauce ahead of time. Cool the sauce after cooking, then store it in a sealed container in the fridge. You can do this up to two days before you need it, and it allows the flavours to blend and deepen even more.

Can I use chicken breast instead of thighs for butter chicken?

Yes, chicken breast is a suitable alternative to thighs in butter chicken. Thighs are usually the go-to choice for their rich flavour and tenderness, but breast meat can also yield a good result. To avoid overcooking it after browning, keep a close eye on the cooking time. Cook the chicken breast on low heat to keep it moist. Consider marinating it for up to 7 hours or overnight to give it time to tenderise and absorb the spices and yoghurt.

How do I make butter chicken without a tandoor or oven?

Luckily, you do not need a tandoor or oven to make butter chicken. In our recipe, all you need is a deep pan, like a sauté pan, and you can make both the chicken and sauce in that. However, if you want to prepare the chicken and sauce in a tandoor or oven instead, you can do that, too. First, prepare the sauce in a pan as instructed in the recipe. Then, for the oven, spread the marinated chicken on a baking tray, cover with the sauce, and bake at 200 °C for about 20–25 minutes. For a tandoor, cook the marinated chicken pieces in the tandoor without the sauce until perfectly charred and tender, typically about 10–15 minutes. Before serving, pour over the prepared, warm sauce, and let the flavours meld for a few minutes, then serve and enjoy!

How do I store and freeze butter chicken?

To preserve the flavour, cool the butter chicken quickly after cooking. Refrigerate it within 2 hours in shallow, covered containers. If you want to enjoy your leftovers with the best possible flavour, eat it within 2 days. To store it longer, freeze your leftovers in airtight containers or sturdy freezer bags. Keep it for 3 months. When you are ready to enjoy the butter chicken again, thaw it in the fridge overnight and reheat it gently on the stove, adding a bit of water or chicken stock if the sauce gets too thick. In the microwave, use a covered, microwave-safe container on low power, stirring occasionally to ensure even heating.

Ingredients

Marinade

Ground cardamom	2 tsp
Ground coriander	2 tsp
Garam masala	2 tsp
Ground chillies	1 tsp
Fresh ginger, finely grated	2 tbsp
Garlic cloves, pressed	5
Greek yoghurt	150 ml
Concentrated tomato purée	2 tbsp
Coarse salt	2 tsp
Sugar	½ tsp
Boneless chicken thighs, in bite-sized pieces	500 g

Sauce

Arla® LactoFREE Slightly Salted Spreadable	50 g
Onions, coarsely chopped	2
Chopped tomatoes	1 can
Chicken stock	100 ml
Double cream	100 ml
Butter	20 g

Toppings

Fresh coriander
Double cream, very lightly whipped (optional)
Roasted cashews, coarsely chopped

To serve

Cooked basmati rice
Warm naan bread

Tips for butter chicken at home

Get the best of our recipe with these tips! They will take the dish from delicious to irresistible, worthy of any restaurant.

Marinate the chicken overnight

For an even deeper flavour and more pronounced aroma, marinate the chicken pieces in the fridge overnight or at least for 12 hours. This allows the marinade to tenderise the chicken, making it extra tender and juicy.

Grind the spices yourself

Grinding spices gives you the best flavours possible. Freshly ground spices release more essential oils and aromatics than pre-ground spices, leading to more vibrant and nuanced flavours in your cooking. 

Try our tasty recipe for butter chicken

Let our easy butter chicken tempt you into running straight to the kitchen with its rich, velvety texture and aromatic flavours. Our recipe features tender chicken pieces marinated in a fragrant yoghurt marinade full of spices, achieving a perfect blend of succulence and taste. Simmered gently in a luscious tomato-butter sauce that boasts a harmonious balance between tangy tomatoes and mellow, sweet butter, this classic Indian dish is a feast for the senses.

Flavourful marinade with yoghurt and aromatic spices

The first and most spice-filled part of the recipe is the marinade. Greek yoghurt, enriched with freshly ground cardamom, coriander, and garam masala, tenderises the chicken while infusing it with deep, vibrant flavours. This creamy marinade, speckled with notes of ginger and garlic, ensures that every bite is imbued with an intoxicating blend of spices.

Try some of our other recipes with various aromatic spices. For example, our Tex-Mex fajitas with smoked paprika, oven-roasted potatoes with rosemary, homemade herb butter, or an Asian cucumber salad with chilli and coriander.

Classic tomato-butter sauce

The heart of our butter chicken lies in its classic tomato-butter sauce.

It features a smooth and mellow texture that balances the spices of the chicken. Made from butter, tomatoes, and chicken stock, it forms a rich, flavourful base with a bright colour. The sauce is finished with a pour of double cream, which adds an irresistible silkiness to the dish. This sauce is not just a backdrop to the butter chicken, but a standout element that rounds out the spices and brings harmony to this classic Indian dish.

Where did butter chicken originate?

Butter chicken, also known as Murgh Makhani in Hindi, originated in Delhi, India. It was first created in the 1930s at the famous Moti Mahal restaurant. Chefs Kundan Lal Jaggi and Kundan Lal Gujral ingeniously developed this recipe to use leftover tandoori chicken in a way that would not dry it out. They achieved this by simmering diced chicken in a rich, creamy tomato sauce infused with aromatic spices, resulting in the beloved butter chicken. Now, it is known across the world and loved for its mild yet flavourful spice profile.

Complement butter chicken with traditional sides

Serve your butter chicken the traditional way with delicious Indian side dishes. Choose from aromatic rice options like jeera rice, infused with cumin seeds that add a subtle nutty flavour, or turmeric rice with a mild earthiness and vibrant yellow colour. Alternatively, you can go with simple, fluffy, plain basmati rice.

Pair these with tandoori roti, a robust, slightly chewy flatbread; naan, soft and pillowy with a beautiful golden crust; or paratha, flaky and layered, providing a satisfying crunch.

To truly complement the creaminess of the butter chicken, introduce condiments like Indian lime pickle and mango chutney. Lime pickle brings a bold, tart flavour and a chunky texture that cuts through the richness of the dish, while mango chutney provides a sweet, tangy contrast with its smooth, jelly-like consistency.

Experiment with the recipe

Play around with your butter chicken recipe by introducing new flavours and textures. Add a smoky dimension with smoked paprika or a warm undertone with a pinch of cinnamon or nutmeg. For a richer texture and a subtle nutty flavour, blend cashews or almonds right into the creamy sauce.

For a fruity touch, stir in diced fresh mango or pineapple, adding a burst of sweetness that deepens the dish's complexity. You can also mix in colourful vegetables such as sweet peppers, peas, or spinach that make each bite more interesting.

Reduce the amount of ground chilli to get a milder version that is suitable for children or those who prefer less spiciness. Kashmiri red chilli powder offers a vibrant colour with less heat, letting you make subtler adjustments to the spice level. To make it spicier, add more chilli powder, a touch of cayenne, or finely chopped serrano pepper. You can also adjust the amounts of cumin, coriander, and garam masala without significantly altering the spiciness, ensuring the dish remains flavourful and enjoyable for everyone.

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