Butter Chicken

Britain’s favourite curry, made properly at home — tender chicken in a mild, glossy tomato sauce made rich with butter and cream, warm with garam masala and finished with fresh coriander. It is gentle enough for the whole table and deeply comforting, served over fragrant whole-spice basmati.

Why this works

• Butter and cream tame the spice — this is a mild, mellow curry by design; the dairy rounds off the tomato and warm spices into something silky rather than fiery.
• Passata plus fresh tomatoes gives the sauce both smoothness and a fresh lift, so it tastes brighter than a jar ever could.
• Whole spices in the rice — cinnamon, cloves and black cardamom perfume the basmati as it cooks, turning a side into part of the dish.

Ingredient notes and swaps

• Chicken breast — kept tender by not overcooking. Thighs work beautifully too and are more forgiving; just give them a few minutes longer.
• Garam masala — the warm finishing spice blend that defines the dish. Worth buying fresh; it fades fast in the cupboard.
• Double cream — for richness. Single cream gives a lighter sauce; coconut cream takes it in a delicious different direction.
• Curry leaves — fresh or frozen are far better than dried; leave them out rather than use tired ones.
• Chilli powder — this is a mild curry; scale it up if you like more heat, or add the fresh red chilli to taste.

Butter Chicken

Favourite Favourited

Butter Chicken (Murgh Makhani) is a mild, rich, and creamy Indian dish featuring tender marinated chicken in a velvety, buttery tomato gravy. It has a deeply aromatic, slightly sweet, and faintly tangy flavour profile

Print Recipe Pin Recipe Start Cooking

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 2 people

Course: Main Course

Cuisine: Indian

Calories: 1140

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2 Chicken Breasts, each cut in to 4 or 5 pieces
• Drizzle of Vegetable Oil

For the Curry Sauce

• 2 Onions, peeled and sliced
• 1 Tbsp Garlic Paste
• 1 Tbsp Ginger Paste
• 200g Tomato Passata
• 3 fresh Tomatoes, chopped
• 100ml Water
• 1 Tsp Ground Coriander
• 1 Tsp Turmeric
• 1 Tsp Garam Masala
• 1 Tsp Chilli Powder
• 1 Tsp Cumin Seeds
• 12 Curry leaves
• 1 Red Chilli, sliced
• 150ml Double Cream
• 75g Unsalted Butter
• Sea Salt and freshly ground Black Pepper
• 10g Coriander, chopped finely

For the Rice

• 2 Boil in the bag Basmati Rice
• 1 Cinnamon stick
• 6 Cloves
• 6 Black Cardamon Pods
• 10g Coriander, chopped

Method

 

For the Rice

1. In a pan, bring some water to the boil
2. Add the Cinnamon Stick, Cloves and Cardamon and simmer for 2-3 minutes
3. Add the bags of Rice and boil for 10 minutes, or according to package instructions
4. Remove the bags of Rice and discard the additions
5. Cut open the bags and empty content back in to the dry pan
6. Stir through the Coriander

For the Chicken

1. Pop the Chicken onto a tray
2. Drizzle in oil and grill until golden, turning if necessary

For the Curry Sauce

1. Place a large pan on the hob
2. Add the Onions and Butter with a splash of Oil and cook for 12 minutes until golden and caramelised
3. Add the Garlic, Ginger, all Spices, half the Curry leaves and the Tomatoes
4. Simmer for 20 minutes, or until the sauce begins to split
5. Blitz until smooth
6. Add the Chicken and remaining Curry leaves and simmer for 5 more minutes
7. Finish with Cream and Butter and sprinkle over the Coriander and Red Chillies

Nutrition

Calories: 1140kcalCarbohydrates: 28gProtein: 59gFat: 88gSaturated Fat: 45gSodium: 180mgFiber: 5gSugar: 16g

Notes

Allowing your onions to properly caramelise for the full 12 minutes is crucial for developing the deep, sweet base flavour of your curry. Rushing this step will result in a less complex and more acidic sauce.
Be patient when simmering your sauce for 20 minutes; waiting for it to 'split' indicates that the oils have separated, signifying the flavours have fully melded and the sauce has reduced to the perfect consistency. This is key for a restaurant-quality finish.

Tried this recipe?

Let us know how it was!

Tips for success

• Do not rush the onions — let them soften and turn golden; they are the sweet base the whole sauce builds on.
• Bloom the ground spices in the oil for a minute before the tomatoes go in; it deepens the flavour and takes off any raw edge.
• Add the cream and butter at the end, off a hard boil, so the sauce stays glossy and does not split.
• Taste for salt and sweetness right at the finish — a curry this mild lives or dies on the seasoning.

Make ahead, storage and reheating

• Make ahead: The sauce only improves overnight, so it is an ideal make-ahead. Cook the rice fresh.
• Storage: Keeps 3 days in the fridge; freezes well for up to 3 months.
• Reheating: Warm gently, adding a splash of water if it has thickened.

What to serve it with

• The spiced basmati does most of the work. Add warm naan to mop the sauce, and something cool and sharp alongside — a cucumber raita or a simple kachumber salad.

FAQ

Is butter chicken spicy? No — it is mild and creamy by design. Add more chilli powder or the fresh chilli if you would like some heat.

Can I use thighs instead of breast? Yes, and they are more forgiving — just cook them a little longer.

Can I make it ahead or freeze it? Both — the sauce is even better the next day and freezes for up to 3 months.

What if I have not got curry leaves? Leave them out; the dish still works. Tired dried ones add nothing.

Try these next

Get to grips with the spices in our How to use spices guide — then explore more:

Desi Murgh Chicken CurryServes 4 · Prep 25m · Cook 45mPrawn MasalaServes 2 · Prep 20m · Cook 29m