Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Marinade
Sauce
Equipment
Wide pan with lid; bowls; tongs; wooden spoon; food thermometer.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Marinate · About 30 min
- Mix 650 g boneless chicken thighs, cut into 3 cm pieces, 120 g plain yogurt, 15 g ginger-garlic paste, 1 tsp garam masala, 1 tsp mild chili powder, ¾ tsp salt. Cover and refrigerate for 30 minutes. Do not wash raw chicken.
Brown the chicken · About 8 min
- Heat 20 ml neutral oil in a wide pan. Lift chicken from the marinade and cook in two batches for 3–4 minutes per side. Reserve the marinade.
Build the sauce · About 15 min
- Melt 40 g butter in the pan. Add 400 g canned crushed tomatoes, 1 tsp ground cumin and 1 tsp ground coriander; simmer for 10 minutes. Stir in 120 ml water and the reserved marinade; bring to a steady simmer.
Check: The tomato sauce darkens and thickens.
Finish cooking · About 12 min
- Return the chicken and juices. Cover and simmer for 10–12 minutes, stirring often.
Check: The largest chicken pieces reach 74°C / 165°F.
Add the cream · About 3 min
- Lower the heat. Stir in 100 ml cream, 1 tsp dried fenugreek leaves and 1 tsp sugar; warm gently for 2–3 minutes.
Check: Do not boil hard after adding cream.
Tips
- A short marinade adds flavour, but overnight refrigeration gives more depth.
- Crush dried fenugreek between your palms before adding it.
Substitutions
- Replace cream with the same volume of coconut cream for a different flavour.
- Use chicken breast; check doneness early to avoid drying it.
Storage
- Get perishable Butter chicken into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Butter chicken within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Butter chicken to 74°C / 165°F, stirring or turning it for even heating. When Butter chicken is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
- If Butter chicken includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Butter chicken becomes softer in storage.
Make ahead
- Marinate chicken up to one day ahead in the fridge.
- Cook the tomato sauce ahead and chill it separately from raw chicken.
FAQ
Can I skip the cream?
Use plain yogurt, stirred in over low heat. The sauce will taste sharper and may look less smooth.
Why is the sauce sour?
Tomatoes vary. Add a small amount of sugar after tasting, rather than adding extra cream automatically.
Can I use cooked chicken?
Yes. Skip the raw marinade and heat the cooked pieces in the sauce to 74°C / 165°F.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
