More Chicken Recipes
Butter Chicken
Indulge in the rich and creamy flavours of Butter Chicken, a classic Indian dish that delights the senses with its aromatic spices and tender chicken. Picture the chicken, marinated in a blend of yogurt and spices, then cooked to perfection in a creamy tomato-based sauce. Envision the sauce, infused with flavors of garlic, ginger, and garam masala, creating a rich and velvety texture. With each bite, imagine the explosion of flavors—the sweetness of the tomatoes, the richness of the cream, and the warmth of the spices. Butter Chicken isn't just a meal; it's a culinary experience, a taste of India that will transport you to the streets of Delhi.
Ingredients
Marinade
- 500g chicken breast, diced
- 1/2 cup natural yogurt
- 2 tsp minced garlic
- 1 tbsp ginger
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground chilli powder
- 1 tsp turmeric
- Juice of 1/2 lemon
- Large pinch Maldon sea salt flakes
Sauce
- 4 tbsp ghee
- 1 onion, finely diced
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 2 tsp ground cumin
- 2 tsp garam masala
- 1 tsp ground coriander
- 1 tsp ground chilli powder
- 400g tin crushed tomatoes (without citric acid)
- 300 ml thickened cream
- Large pinch Maldon sea salt flakes, or to taste
Instructions
- In a bowl, combine the diced chicken breast with yogurt, minced garlic, ginger, garam masala, ground cumin, ground chili powder, turmeric, lemon juice, and sea salt flakes. Mix well, cover, and refrigerate for at least 30 minutes, or preferably overnight.
- Heat ghee in a large skillet over medium heat. Add the finely diced onion and cook until soft and translucent, about 5 minutes.
- Stir in the minced garlic and ginger, ground cumin, garam masala, ground coriander, and ground chili powder. Cook for another minute until fragrant.
- Add the marinated chicken to the skillet, along with any remaining marinade. Cook, stirring occasionally, until the chicken is browned, about 8-10 minutes.
- Stir in the crushed tomatoes and thickened cream. Reduce heat to low, cover, and simmer for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
- Season with sea salt flakes to taste. Serve the butter chicken hot with rice or naan bread.
Notes
- Adjust the amount of chilli powder to suit your taste preference.
- For a richer sauce, you can add a tablespoon of butter at the end of cooking.
- Leftover butter chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 702Total Fat: 47gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 229mgSodium: 462mgCarbohydrates: 28gFiber: 4gSugar: 17gProtein: 45g
Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.
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Butter Chicken Recipe
Slow Weekends? Never!
Happy Sunday! I’m doing absolutely nothing today except sharing this butter chicken recipe with you. Which, I must admit, is well-deserved after the whirlwind that was yesterday. I spent the entire day cooking, cleaning, writing, and getting very little actual relaxing done. So now that this post is written and shared, I plan on pouring a glass of Sauvignon Blanc and putting my feet up. Though I say that, knowing full well that my mind tends to wander back to food ideas and half-baked concepts for tomorrow’s dinner by the time the first sip is gone.
This butter chicken is a rework of an old favourite of mine that I used to make often. But, me being me, I forgot to photograph it until now. Last night, I made it for my boyfriend and served it alongside some raita and pilau rice. I wasn’t thrilled with how the raita turned out, but the rice was spot on. It’s almost impossible to mess up pilau rice when you have a rice cooker! I count that as one of my best investments. I also debated whipping up something entirely new, but had too many perishable ingredients in the fridge that needed using. And honestly, this butter chicken was the perfect answer. Not that he was complaining, mind you.
There’s something deeply comforting about a rich, tomato-based butter chicken sauce clinging to tender pieces of chicken, with just the right hint of spice and sweetness. It’s indulgent without being fussy, and one of those dishes where you keep going back for just one more spoonful. I usually pair it with steamed or pilau rice, maybe a wedge of naan if there’s time, and call it a complete meal. Despite how full we were, we still managed to sneak in a slice of my yoghurt tray cake to finish off the evening. More about that tomorrow though.
Finding Inspiration in the Everyday
Cooking for others has always been my greatest motivator, and this butter chicken was no exception. There’s something about planning a meal with someone else in mind that brings the spark back to my kitchen. Leftovers are fine when it’s just me, but the excitement dulls. Cooking for someone who genuinely appreciates the effort makes all the difference. It shifts the energy, transforms it from a chore into an act of care, and keeps me inspired to create.
I often turn to my ever-growing collection of cookery books for inspiration. However, more recently, I’ve found myself scrolling through TikTok. The creativity on that platform is wild. There are cooks who manage to transform the simplest ingredients into something utterly mesmerising, and I love celebrating that ingenuity. Even though I lack the patience (and video-editing skills) to create curated content of my own, it always gets the ideas flowing. I suppose my strengths lie elsewhere – writing, flavour balancing, and capturing those nostalgic little moments through food.
That said, it still surprises me that there are over 200 recipes already on my blog. Sometimes I sit and scroll through the archives and think, surely I’ve already shared everything worth sharing. But then I start cooking again, sharing meals, tweaking old favourites, and suddenly the spark is back. Butter chicken reminded me of that. It wasn’t groundbreaking or viral, but it was hearty, homey, and exactly what I wanted to eat. And more importantly, it was something I was proud to serve and write about.
Battling Insecurity With a Wooden Spoon
There’s an odd kind of vulnerability that comes with sharing recipes. Each one is like a tiny love letter, an offering of comfort and care, and it can be daunting putting them out there. I know I feel that way every time I upload a new post. Is it interesting enough? Has someone else already done it better? But when I share food with people in real life and see their reactions, it quells those doubts. That moment of connection, over a bite of something warm and delicious, is what reminds me why I started all of this in the first place.
I think many creatives, whether they’re cooks or writers or artists, face those moments of insecurity. And they can be paralysing. But sharing meals helps. Whether it’s a curry made from pantry staples or an elaborate spread planned weeks in advance, the act of feeding others grounds me. It gives me purpose when I’m unsure, and joy when I’m overwhelmed. There’s nothing quite like watching someone go back for seconds to reassure you that your work matters.
So even on days like today, when I’m meant to be doing nothing but relaxing, I can’t help but feel compelled to share something. Butter chicken might not be fancy or new, but it’s food made with care, and that is always worth sharing. Whether it’s for your sweetheart, your flatmate, or just yourself on a rainy Sunday evening, I hope it brings the same kind of quiet satisfaction to your table as it did to mine.
A Closer Look at the Ingredients
When it comes to butter chicken, the real secret lies in the marinade. For maximum flavour and tenderness, I use plain yoghurt, fresh lemon juice, garlic, ginger, and a generous handful of spices like ground cumin, coriander, paprika, garam masala, turmeric, and chilli powder. The yoghurt works wonders on the chicken, helping to break it down slightly so that it turns melt-in-your-mouth tender during cooking. I usually let it sit for a minimum of two hours, but overnight if I’m being particularly organised.
Once marinated, the chicken is either grilled or pan-fried to get a little bit of char and colour before being added to the sauce. And that sauce is where the magic really happens. It starts with butter, of course, and lots of it. Onion is sautéed until soft, then in go the garlic and ginger. Crushed tomatoes form the base, and then it’s all about building depth with spices. I add more garam masala, cumin, and paprika here too, along with a touch of sugar to balance the acidity of the tomatoes. Then, to make it creamy and luscious, I pour in some thickened cream and stir until it becomes that familiar deep orange shade.
For final touches, I always taste and adjust seasoning right at the end. Sometimes it needs more salt, a pinch more sugar, or even a squeeze of lemon if it feels too heavy. Fresh coriander goes on top just before serving. It’s one of those recipes that once you understand the rhythm of it, you can tweak endlessly depending on what you like or have on hand. Though I rarely stray from my trusted combination, it’s comforting knowing how adaptable it is.
