Tender pieces of chicken marinated in yogurt and aromatic spices form the base of this classic butter chicken. By searing the poultry before simmering it in a velvety sauce of tomato passata, cream, and ghee, you achieve a delicate balance between the tang of the tomatoes and the grounding depth of garam masala and cumin. A touch of honey at the end rounds out the spices, resulting in a sauce that is both smooth and deeply satisfying.

This method relies on a longer marination time to ensure the chicken stays juicy while absorbing the ginger, garlic, and turmeric notes. The sauce thickens into a glossy, pourable consistency that clings perfectly to the meat, making it an ideal candidate for mopping up with warm naan or spooning over a bed of steamed basmati rice.

Whether you are planning a weekend family dinner or looking to satisfy a craving for Indian-inspired takeout at home, this recipe delivers a consistent and reliable result. The preparation is straightforward, focusing on building layers of flavor in one pot, which makes it practical for a weeknight meal that feels a bit more intentional than the standard rotation.

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If you find yourself with extra sauce after preparing this classic dish, there are plenty of ways to reimagine those bold, creamy flavors. You could layer the spiced gravy into a fragrant butter chicken biryani for a hearty dinner, or keep things casual by tucking the tender chicken into a quick butter chicken wrap for an effortless lunch on the go.

Key Ingredients

Chicken: Bite-sized chicken tenderloins are marinated in yogurt and spices before simmering in the sauce.
Ghee: Used as the cooking fat to sauté aromatics and provide a rich, authentic buttery base.
Garam Masala: The primary spice blend used in both the marinade and sauce to provide aromatic warmth.
Tomato Passata: Forms the smooth, tangy foundation of the signature orange-colored curry sauce.
Thickened Cream: Stirred into the tomato base to achieve the characteristic creamy, velvety texture.
Honey: Added at the end to balance the acidity of the tomatoes with a touch of sweetness.
Plain Yogurt: Used in the marinade to tenderize the chicken and provide a slight tangy depth.
Ginger and Garlic Paste: Essential aromatics used throughout the process to build a pungent, savory foundation.

More Ways to Enjoy Butter-Rich Poultry

Air-fried butter chicken is a fantastic alternative when you want to achieve crispy edges without the long cook time of traditional braising.
Garlic and thyme butter roast chicken leans into a more aromatic, herb-forward profile if you are looking for a classic Sunday roast style.
Mastering the perfect butter chicken at home starts with high-quality spices and patience, making it the ultimate comfort food for cozy evenings.

Butter Chicken

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Ingredients

Chicken marinade :1 1/2 kilo chicken tenderloins cut into bite pieces1/2 cup plain yogurt1 teaspoon ginger paste1/2 tablespoon garlic paste2 teaspoons turmeric2 teaspoons garam masala1 teaspoon ground cuminSqueeze of 1 lemon

Steps

Mix all together and leave to marinate for atleast 1 hour or for greater flavour, leave to marinate over night.

For The Sauce

Olive oil2 tablespoon of ghee1 onion diced1 tablespoon of garlic paste1/2 tablespoon ginger paste1 tablespoon cumin2 tablespoon garam masala1 tablespoon coriander powder1/2 teaspoon red chilli powder-(optional)1/2 tablespoon turmeric1 tablespoon curry powder2 tablespoon tomato paste1 1/2 cup tomato passata2 cups of thickened cream2 tablespoon honeyChopped parsley for garnish

Steps

In a pot, cook the chicken half way ! It’s going to continue cooking in the sauce later . Remove and set aside.In the same pot melt the ghee and add the onions and cook till soft then add the garlic & ginger and cook for a min.Add all the spices & tomato paste and cook for about 3 minutes whilst stirring.Pour in the tomato passata and stir everything together breaking down the spice lumps.Bring the mixture to a simmer for about 5 minutes then Pour in the thickened cream and stir till combined well and sauce becomes orange. Add the chicken back in and leave to simmer for about 15-20 minutes till chicken is fully cooked through and the sauce is thick and bubbling . Mix in the honey. Garnish with parsley.serve with rice and naan bread.Please taste the sauce to adjust flavour/ sweetness with honey, salt, chilli powder ect.

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