The crown jewel of British-Indian curries! Butter Chicken is one of the most beloved dishes in homes up and down the UK. Whether it’s a grand family dinner or a midweek indulgence, this butter-laden, creamy delight is bound to impress.
Butter Chicken, or Murgh Makhani, is a rich, creamy curry made with tender chicken tikka simmered in a velvety, buttery tomato sauce. Perfectly balanced with warm spices and a hint of sweetness, it’s a true classic. It’s the perfect way to celebrate National Curry Week—a dish that epitomises comfort and indulgence.
Ingredients:
For Chicken Marination:
- 500g chicken breast, cut into tikka-sized pieces
- 1 tsp salt
- Pinch of black pepper
- 1 tbsp Kashmiri red chilli powder
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tbsp coriander-cumin powder (dhania jeera)
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 2 tbsp oil
- 3 tbsp thick yogurt
For the Gravy:
- 1 medium onion, roughly chopped
- ¼ cup oil
- 100g butter
- 500g tomatoes, chopped
- 50g cashews
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp salt
- 2 tbsp Kashmiri red chilli powder
- 1 tsp garam masala
- 200ml double cream
- 1 tbsp sugar
- 2 tbsp kasuri methi
- Fresh coriander for garnish
Instructions:
- Marinate the Chicken:
- In a bowl, combine all ingredients listed under Chicken Marination. Mix well and marinate for 1 hour, or ideally, up to 24 hours for maximum flavour.
- Prepare the Chicken Tikka:
- Preheat your oven to its highest setting (around 240°C). Lay the marinated chicken on a baking tray and roast for about 12 minutes until beautifully charred.
- Start the Butter Chicken Sauce:
- In a large pan, heat ¼ cup of oil and 100g of butter over medium heat. Once hot, add the chopped onion and cook for 8 minutes until soft and translucent.
- Add the Aromatics and Spices:
- Add the garlic and ginger paste to the onions, followed by salt, garam masala, and Kashmiri red chilli powder. Stir and cook for 30 seconds to release the flavours.
- Cook the Tomatoes:
- Add the tomatoes to the pan and cook on medium-high heat for 5 minutes, stirring often to soften them.
- Add Cashews for Creaminess:
- Stir in the cashews and let the sauce simmer until the oil rises to the surface, about 10-15 minutes.
- Blend the Sauce:
- Once the sauce has cooled slightly, blitz everything into a smooth, velvety sauce with a stick blender.
- Combine the Chicken with the Sauce:
- Add the roasted chicken tikka to the sauce and stir gently to coat each piece.
- Add Cream and Finish:
- Pour in the double cream, sugar, and kasuri methi. Stir well and bring the sauce to a gentle boil. Cover and simmer for 5 minutes.
- Garnish and Serve:
- Garnish with fresh coriander and serve with naan or rice.
Tips:
- Chicken Tikka: For the best flavour, marinate the chicken overnight if possible.
- Sauce Consistency: If the sauce is too thick after blending, add a little water to achieve your desired consistency.
- Heat Level: Adjust the amount of chilli powder according to your spice preference.
Serving Ideas:
- Butter Chicken pairs beautifully with garlic naan or buttery parathas, perfect for mopping up the rich sauce.
- A side of cooling cucumber raita balances the heat and richness of the dish.
Better Butter Chicken
Butter Chicken, or Murgh Makhani, is a rich, creamy curry made with tender chicken tikka simmered in a velvety, buttery tomato sauce. Perfectly balanced with warm spices and a hint of sweetness, it’s a true classic. It’s the perfect way to celebrate National Curry Week—a dish that epitomises comfort and indulgence.
Ingredients
For Chicken Marination:
For the Gravy:
Instructions
Marinate the Chicken:
-
In a bowl, combine all ingredients listed under Chicken Marination. Mix well and marinate for 1 hour, or ideally, up to 24 hours for maximum flavour.
Prepare the Chicken Tikka:
-
Preheat your oven to its highest setting (around 240°C). Lay the marinated chicken on a baking tray and roast for about 12 minutes until beautifully charred.
Start the Butter Chicken Sauce:
-
In a large pan, heat ¼ cup of oil and 100g of butter over medium heat. Once hot, add the chopped onion and cook for 8 minutes until soft and translucent.
Add the Aromatics and Spices:
-
Add the garlic and ginger paste to the onions, followed by salt, garam masala, and Kashmiri red chilli powder. Stir and cook for 30 seconds to release the flavours.
Cook the Tomatoes:
-
Add the tomatoes to the pan and cook on medium-high heat for 5 minutes, stirring often to soften them.
Add Cashews for Creaminess:
-
Stir in the cashews and let the sauce simmer until the oil rises to the surface, about 10-15 minutes.
Blend the Sauce:
-
Once the sauce has cooled slightly, blitz everything into a smooth, velvety sauce with a stick blender.
Combine the Chicken with the Sauce:
-
Add the roasted chicken tikka to the sauce and stir gently to coat each piece.
Add Cream and Finish:
-
Pour in the double cream, sugar, and kasuri methi. Stir well and bring the sauce to a gentle boil. Cover and simmer for 5 minutes.
Garnish and Serve:
-
Garnish with fresh coriander and serve with naan or rice.
Note
Chicken Tikka: For the best flavour, marinate the chicken overnight if possible.
Sauce Consistency: If the sauce is too thick after blending, add a little water to achieve your desired consistency.
Heat Level: Adjust the amount of chilli powder according to your spice preference.
Serving Ideas:
Butter Chicken pairs beautifully with garlic naan or buttery parathas, perfect for mopping up the rich sauce.
A side of cooling cucumber raita balances the heat and richness of the dish.
