Butter chicken

Name: Butter chicken
Total time: 65 min
Yield: 3
Cuisine: Indian
Ingredients: 450 g Boneless skinless chicken thigh; 80 g Plain whole-milk yogurt; 350 g Tomato passata; 30 g Butter; 60 g Cream, 30% fat; 15 g Garlic; 15 g Ginger; 4 g Garam masala; 2 g Ground cumin; 3 g Paprika powder; 5 g Fresh chilli; 3 g Salt; 100 g Water

Yogurt-marinated chicken in a creamy spiced tomato sauce.

Estimated total time: 65 minutes3 portionsAbout 420 kcal per portion

Butter chicken — real photograph — Photo: Yuvraj Singh 97 · CC BY-SA 4.0 · Photo source. Photograph visually checked against dish name. Representative preparation; ingredients and plating may differ from linked recipe.

Ingredients for 3 portions

450 g Boneless skinless chicken thigh
80 g Plain whole-milk yogurt
350 g Tomato passata
30 g Butter
60 g Cream, 30% fat
15 g Garlic
15 g Ginger
4 g Garam masala
2 g Ground cumin
3 g Paprika powder
5 g Fresh chilli
3 g Salt
100 g Water

Method

Mix chicken pieces with yogurt, half the garlic and ginger, half the garam masala, paprika and 1 g salt. Refrigerate for 20 minutes.
Melt half the butter in a wide pan. Brown the chicken in batches for 5–6 minutes, then transfer to a plate.
Add remaining butter, garlic, ginger, cumin and chilli. Stir for 1 minute, add passata, water and remaining salt, and simmer for 10 minutes.
Return chicken with all juices and simmer for 12–15 minutes until cooked through. Stir in cream and remaining garam masala, then warm gently.

Includes a short marination. Rice or naan is not included. This simplified version omits cashews; check spice-blend labels.

Murgh makhani

Allergens and ingredient checks

Listed allergens: milk. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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