Home › Recipes › Butter Chicken
Butter Chicken recipe
Butter chicken is a creamy tomato curry of boneless chicken thighs, finished with cream, butter and crumbled dried fenugreek leaves. Sanjay's version builds the sauce from onion, ginger-garlic paste, tomatoes and everyday ground spices, so it tastes rich without a long ingredient list.
- Serves 4
- Prep 15 min
- Cook 43 min
- Total ~1 hour
Ingredients
- 700 g chicken thighs boneless
- 100 ml cream
- 30 g butter
- 1 tsp dried fenugreek leaves
- 1 onion finely chopped
- 200 g chopped tomatoes
- 1 tbsp ginger-garlic paste
- 2 tbsp neutral oil
- 1 tsp ground cumin
- 2 tsp ground coriander
- ¼ tsp turmeric
- ½ tsp mild chili powder
- ¾ tsp fine salt
- 1 tsp garam masala
- 200 ml water
How it comes together
- Prepare the main ingredients
- Soften the onion
- Cook the masala
- Add the main ingredient
- Finish and rest
Steps at a glance. The full method, with quantities for each step and exact temperatures, is in the book.
Get the full recipe in Book Two
The full method for butter chicken is in Curries, Dals & Vegetables: exact steps and temperatures, Sanjay's trick, what to do if it goes wrong, and how to store the leftovers. Every dish and ingredient is pictured.
Get Curries, Dals & Vegetables
