My family loves butter chicken. This is such an easy dish to make and it is so versatile. I’ve used chicken here but you could so easily use other meats, vegetables or paneer.
The sauce is made first. If cooking chicken add it just like I do in the video. If using lamb or beef, you can do the same but you will need to cook the meat longer. Beef takes about an hour to get tender and lamb could take about 90 minutes.
If you would like to make a vegetarian version, just add your vegetables of choice to the sauce. I like to use this base sauce with chickpeas. Paneer also tastes amazing. If using paneer, just add it at the end just before cooking.
By the way, the above video is part of the Affordable Alfresco series produced by Vouchercodes.co.uk. Be sure to watch the other videos in the series. There are some fantastic recipes out there featuring some of my food blogger friends.
In the photo above I coloured the chicken with red dye. This is not necessary and adds no flavour.
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Butter Chicken Made Easy
Ingredients
Instructions
*Garlic and ginger puree is available at Asian food shops. I like to make my own as it is easy to do and tastes better too. To make garlic and ginger puree, simply blend equal amounts of chopped garlic and ginger with just a drop of water in a spice grinder until smooth.
**The double cream will give this dish the classic look and taste of a butter chicken. Those who do not want the calories could leave it out. The curry tastes great without cream too.
Thank you so much for this recipe! As an American I have struggled to find good Indian cuisine recipes that are easy to follow and taste like the great food I get in restaurants. I have tried several different recipes for things like butter chicken and have been dissatisfied. This one works amazing and the finished product taste as good if not better than my favorite restaurant’s. I used chicken breasts, fennel in lieu of anise, and canned whole plum tomatoes. I also took all of the seeds out of the tomatoes because I have found this to be an important step in any recipe because the seeds are very bitter. I also blended the curry sauce in a blender just prior to adding the chicken. Next time I will use the curry leaves and anise in the recipe, I just didn’t have any on hand this time. I cannot wait to try your other recipes on this sight! Cheers!
Hi Dan,
Could I use yogurt instead of cream?
Thank you! Excited to try this out.
Lisa.
Sure you can Lisa. A lot better for your too. Just add the yogurt one tablespoon at a time though while stirring or it will curdle.
Dan
making this tomorrow i have the meat marinating now , i can’t wait. i made the complete madras curry i found on this page it was mind blowing
Thank you Tania
I hope you loved the recipe. It’s one of my favourites.
Dan
Dear Dan, I’m very excited about trying this recipe. I’m curious though= in the video you add the turmeric in with the chicken when you’re cooking it. The instructions say to do a separate pan with butter and turmeric, which way is better?
Hi Amalie
Both work well but the second way is better. That’s the written version.
Thanks
Dan
Hello Dan,
so excited when i saw this recipe cant wait to try it! just wondering the chicken thighs u use are they with or without bones? Thanks for answering
Hi Liz
Here in the UK, the meat is usually served off the bone. I cook it like that often especially when cooking for my kids who don’t like the bone. Cook it with the bone in and you will get a better flavour. That’s what I prefer.
Dan
Hello Dan,
Thanks for the reply! i also prefer with bone in as just that give the food more flavors. Will try this recipe next week and let u how i do.:) thx again for replying!
Thanks Liz.
Your book “How to make brittish indian restaurant style meals” still stands up as the best cookbook i’ve ever seen. Found it as a blog post back in 2008 i think and after losing my favourite saag recipe for years i finally found it on amazon. Really appreciate you’re work. This recipe is great too which comes as little surprise.
Hi Nick
Thank you very much for that. Really appreciated and I’m glad you like my recipes. I’ll keep them coming.
Cheers,
Dan
Hi Dan i have made a few of your recipes and was dying to try the Buttered chicken as all have turned out great but i think i went wrong somewhere as it seems to be very wet .. to much liquid and i haven’t even added the cream or butter yet . Will it be ok to simmer and reduce it down or will the flavors get to intense ?
Hi William
Yes, definitely reduce down until you are happy with the consistency. If your chicken is over cooking, remove it and simmer until it is right. Then add it back to the pan. You’ll get there!
Thanks,
Dan
Hi Dan
Can I use the base sauce for the butter chicken recipe?
Thanks
This recipe doesn’t call for it but there is absolutely no reason why you can’t use it. Frying the onions and tomatoes and then adding the water makes a sauce. The base sauce is just a smoother version of that.
Thanks,
Dan
How much of the recipe do I not need to do if I use the base sauce in the butter chicken?
Hi Madeline
There really aren’t any rules. You could make the whole recipe and then add some base sauce too. You could also leave out the frying of the onions and tomato and just use base sauce. Experiment a bit. You really can’t go wrong.
Thanks,
Dan
Hlp if you csn but my annoying family dont like seeds or whole spices in their cirry what do i do painstakingly fish them out of the sauce before
e serving or can i grind the spices and fry thrm onstead of frying whole spices? I despair.
Hi Sabrina
I do the same for my family. You can definitely grind the spices before adding them. It will be a different curry but still good. Hope this helps.
Dan
I made this for dinner tonight, and it was delicious and oh so easy! Next time I shall make a true trip to an ethnic store to pick up all of the lovely ingredients I was missing. Thank you so much for this recipe that left room for interpretation and also pleased the taste buds! Your recipe book will need to grace my shelves soon.
Hi Noelle
Thank you very much. I’m really happy ou liked the recipes. Much appreciated.
Dan
Hi
Thank you so much for all your hard work! During these globally challenging times I decided finally that now is the time to make at home my favorite cuisine, Indian food. Your recipes have been so fantastic and I love tinkering with the herbs as I want them. I have made several recipes of yours so far and they are all great! Tonight I made the Sri Lanka pork curry and reduced the sauce for a n extra long time as I did with your lamb preparation for Vindaloo and others and the outcome was sublime. You are awesome , thank you for adding to our home. I am getting the opportunity to now cook for my wife and she is so happy with the results. You rock!
Hi Dan
Thank you very much for your lovely e-mail. I am really glad you are enjoying my recipes so much and that your wife is too!
Dan
Excellent recipe! Finally my cooking tastes like the real thing.
Great to hear, thanks very much.
Dan
Could this recipe be made with chicken breast instead? I know thighs have better flavour but I just don’t like them!!
Also, is this recipe in one of your cook books?
Thanks 🙂
Hi
Yes you can certainly use chicken breast instead. This recipe is in my red @ Curry Guy ‘ book and also The Curry Guy Bible
Thanks
Dan
Can I turn the masala recipe from your easy curry cookbook into butted chicken easily?
Yes – you should be able to do that if you mix the 2 recipes up a bit, just have a play with the recipes.
Thanks
Dan
Great stuff. Thanks