Butter Chicken

This creamy curry is rich, comforting, and surprisingly simple to prepare at home. Tender pieces of chicken are marinated in spiced yoghurt, then simmered in a velvety tomato and cream sauce that’s deeply fragrant without being heavy. The balance of spices, butteriness, and tang from the tomato makes this dish one you’ll crave often. Pair it with rice or flatbread for a complete meal that feels like it came straight from a restaurant kitchen.

Instructions

1. 1

   If you’d like a silky sauce, blend all marinade ingredients except chicken until smooth. This step is optional.

2. 2

   In a large bowl, mix yoghurt, lemon juice, turmeric, garam masala, chilli powder, cumin, ginger, and garlic. Add chicken and coat well. Cover and refrigerate at least 3 hours, ideally overnight.

3. 3

   Heat ghee or butter in a large skillet over high heat. Lift chicken from the marinade and place directly into the pan, keeping the coating intact. Cook for about 3 minutes until chicken is no longer pink on the outside. Do not discard leftover marinade.

4. 4

   Pour tomato passata, cream, sugar, salt, and the remaining marinade from the bowl into the pan. Stir, reduce heat to low, and let the sauce simmer gently for 20 minutes, stirring occasionally.

5. 5

   Taste and adjust seasoning with extra salt if desired. The sauce should be creamy and well balanced.

6. 6

   Serve hot over basmati rice, topping with fresh coriander leaves if you like. Flatbreads or papadums also make excellent sides.

Recipe Notes

• Garam masala is a warming spice mix made with ground coriander, cumin, cinnamon, cloves, and more. It’s widely available in supermarkets and adds a complex depth to the curry.

• Be sure to use pure chilli powder or cayenne rather than American-style chili blends, which often contain extra seasonings. This dish should have a gentle heat, not overpowering spice.

• Ghee gives the sauce a traditional richness, though butter or even a neutral oil such as canola works fine if you prefer a lighter version.

• Tomato passata is simply sieved pureed tomatoes, giving a smooth consistency. If it’s not available, blitz canned tomatoes in a blender until smooth.

• For a lighter option, substitute the cream with three-quarters light cream and one-quarter milk. The sauce stays creamy while reducing richness.

• Microwaving store-bought raw papadums creates a quick, no-oil crisp to serve on the side. Just heat them for under a minute until puffed.

• This recipe was originally inspired by an Australian chef, then adapted to balance the flavours with a touch more salt and an option for lighter cream.