Nutritional values are estimates per serving
The most ordered Indian dish in the UK for very good reason. Tender charred chicken in a rich creamy tomato sauce that is deeply spiced but mild enough for everyone. This is the from scratch version that puts every takeaway to shame.
A note from us
Kashmiri chilli powder is what gives butter chicken its beautiful deep red colour without excessive heat — it is mild but very vibrant. Available in most Asian supermarkets and increasingly in larger UK supermarkets. Regular mild chilli powder works as a substitute but the colour will be less vivid. The blending step is non negotiable — it transforms a chunky tomato sauce into the silky smooth result you expect from a great butter chicken. For an even more authentic result add 1 tsp of kasuri methi (dried fenugreek leaves) at the end of cooking — it gives butter chicken that distinctive restaurant flavour. Available in Asian supermarkets and increasingly in larger UK supermarkets.
What you need 🛒
Marinating the chicken overnight makes a significant difference to the tenderness and depth of flavour. If you have time, do it the night before.
How to make it 👨🍳
Mix the yogurt, lemon juice, Kashmiri chilli powder, garam masala, cumin, turmeric, garlic, ginger and salt together. Toss the chicken pieces in the marinade until well coated. Cover and refrigerate for at least 2 hours — overnight is ideal.
When ready to cook preheat your grill to its highest setting. Place the marinated chicken on a foil lined tray and grill for 12-15 minutes turning halfway until charred at the edges and cooked through. This char is essential — it gives butter chicken its distinctive smoky depth. Set aside.
Melt the ghee in a large heavy pan over medium heat. Add the diced onions and cook for 15 minutes until deeply golden and soft.
Add the garlic and ginger and cook for 2 minutes. Add the Kashmiri chilli powder, ground coriander, cumin and garam masala. Stir and cook for 2 minutes until the spices are fragrant and coating the onions.
Add the tomato puree and cook for 2 minutes. Pour in the passata. Simmer for 15-20 minutes until the sauce is thick and the oil starts to separate at the edges — this is called the bhunao stage and means the sauce is properly cooked.
Blend the sauce until completely smooth using a hand blender or transfer to a blender. Return to the pan.
Add the grilled chicken pieces to the sauce. Pour in the double cream and add the remaining butter and sugar. Simmer gently for 10 minutes until the chicken is tender and the sauce is rich and glossy.
Taste and adjust — more cream for richness, more sugar to balance the tomato, more salt if needed. Scatter fresh coriander over the top and serve with basmati rice and naan bread.
