This butter chicken is a lovely rich curry - without the spicy heat of some curries. It comes with plenty of sauce to soak into the rice!
A little bit of up front prep is all you need, then you can cook this dish in less than 30 minutes.
I have a crockpot butter chicken recipe on the site that I use quite a lot, but I wanted to share with you this quicker version that (after a little bit of marinading time) can be on the table in 30 minutes.
Just as rich and creamy as the slow-cooker version, it's one of those curries that the whole family absolutely loves.
📋 What do we need?
🔪 How to make Butter Chicken
***Full recipe with detailed steps in the recipe card at the end of this post***
- Marinate chicken chunks in a mixture of yogurt, lemon juice, garlic and spices (see full list in recipe card) for 1 hour.
- Blend onion, garlic and ginger in a food processor until smooth, then fry the mixture in butter and oil until starting to brown at the edges.
- Add in the marinated chicken and cook for a few minutes to seal, then add in garam masala, curry powder, paprika and cinnamon. Stir to coat the chicken and fry for a couple of minutes.
- Add in stock, passata, tomato puree, sugar and cardamom. Simmer for 15 minutes, then stir through cream. Heat through and serve.
👩🍳PRO TIP If you want more of a chicken tikka butter chicken, you can grill (broil) the marinated chicken before adding to the dish (I grilled the chicken for the photos, and cooked the chicken in the sauce for the video - both versions are fantastic!).
Plenty of sauce to mop up with some garlic naan breads!
🍽️ What to serve it with
This is a very rich dish, so I tend to serve with with simple boiled rice.
📺 Watch how to make it
🍲 More fantastic curry recipes using chicken
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Butter Chicken
Ingredients
Chicken and marinade:
- 700 g (25oz) chicken breast - - approx. 4 large chicken breasts, diced
- 80 ml (⅓ cup) natural yogurt
- 1 tbsp lemon juice
- 1 clove garlic - minced
- 1 tsp garam masala
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp mild chilli powder
For the sauce
- 1 large onion - peeled and roughly chopped
- 4 cloves garlic - peeled
- 2 tsp minced ginger
- 3 tbsp butter
- 1 tbsp sunflower oil
- ¼ tsp salt
- 1 ½ tbsp garam masala
- 1 tbsp curry powder
- 1 tsp paprika
- ½ tsp cinnamon
- 120 ml (½ cup) chicken stock - - water plus a stock cube is fine
- 400 ml (14oz) passata
- 2 tbsp tomato puree
- 2 tsp sugar
- 6 cardamom pods - - sew them together with a piece of string so you can easily fish them out later
- 175 ml (¾ cup) double (heavy) cream
- Handful of chopped coriander to serve
INSTRUCTIONS
- Place the chicken in a bowl with the marinade ingredients, stir together and cover. Leave to marinate for 1 hour (up to overnight).
- Place the roughly chopped onion and the 4 garlic cloves into a food processor and blend until smooth (if you’re using fresh ginger – rather than ready-minced – you can add the ginger in too.
- Heat the butter and oil in a large frying pan over a medium-high heat.
- Add the minced onion, garlic and ginger to the pan and cook for 5-6 minutes, stirring occasionally until the onion starts to brown at the edges of the pan.
- Add the marinated chicken to the pan and cook for 3-4 minutes until sealed.
- Add the salt, garam masala, curry powder, paprika and cinnamon. Stir and cook for 1-2 minutes, until the spices start to release their fragrance.
- Add the stock, passata, tomato puree, sugar and cardamom.
- Bring to the boil and simmer for 15 minutes.
- Remove the cardamom then stir in the cream and allow to heat through.
- Serve over rice, sprinkled with some freshly chopped coriander
Video
✎ Notes
- Swap out the chicken for quorn or tofu
- Add in some veggies - such as green beans, chunks of courgette (zucchini) or chopped bell peppers - add them after you've sealed the chicken.
- Swap out the mild chilli powder for medium or hot if you like it a little spicier.
Nutrition
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Sarah says
Hummadahummada! Yum yum yum! This barely touched the sides once served!
I’m not great with measuring so just went by eye/taste. I also added chopped ginger to the marinade, which I let sit for a few hours in the fridge.
I didn’t have cardamoms but I used my favourite curry spice, fenugreek, and plenty of it and I used powdered sweetener rather than sugar.
What was left got frozen and it reheated really well, despite the cream element.
Will definitely being cooking this again …. now off to make your chicken paprikash!
Emma says
Always sceptical following recipes, but this was absolutely perfect.
Kay says
Is there anything I can use instead of garman masala.
Chris says
Absolutely lovely! Gorgeous meal.
Katie says
Absolutely loved this recipe. It was simple to make and full of flavour, went down a treat in our home.
Elizabeth Dovey says
Just made this, it's delicious! Thankyou!
SM says
Made this the other day and I am so happy with the outcome, delicious! I have been desperate for a good curry recipe for ages after multiple attempts and ending up with bland and disappointing results. Will be using this regularly from now on!
Judy says
What is passata
Nicky Corbishley says
If you're in the USA, Passata is the same as tomato puree. It's a medium-thick sauce (about the consistency of double/heavy cream) made of 100% tomatoes that have been pureed and strained.
Judy says
I'm British but I live in Israel. I doubt if I can get it here. Can it be replaced left out?
Thank you for your reply.
Murdo MacLeod says
Now my favourite curry. Delicious in a wrap. Fantastic.
Kevan says
Rather than sewing the cardamom pods together - why not crack them open and just use the tiny seeds inside?
Johanna says
Delicious. Iwonder, though is it necessary to have passata and tomato paste?