Everyday Kitchen

Indian · Dinner

Butter chicken

Draft recipe — not kitchen-tested
Non-vegMedium

Diet: Non-veg · Gluten-free · High-protein

Brown yogurt-marinated chicken, then finish it in a smooth tomato, butter and cream sauce. This stove-top draft uses boneless thighs.

Prep
20 min
Cook
30 min
Soak, marinate, rise or chill
30 min
Total
80 min
Servings
4
Difficulty
Medium
Cuisine
Indian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of butter chicken
Representative photograph of butter chicken. This photograph is not a result of testing this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Marinade

Sauce

Equipment

Wide pan with lid; bowls; tongs; wooden spoon; food thermometer.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Marinate · About 30 min

  1. Mix 650 g boneless chicken thighs, cut into 3 cm pieces, 120 g plain yogurt, 15 g ginger-garlic paste, 1 tsp garam masala, 1 tsp mild chili powder, ¾ tsp salt. Cover and refrigerate for 30 minutes. Do not wash raw chicken.

Brown the chicken · About 8 min

  1. Heat 20 ml neutral oil in a wide pan. Lift chicken from the marinade and cook in two batches for 3–4 minutes per side. Reserve the marinade.

Build the sauce · About 15 min

  1. Melt 40 g butter in the pan. Add 400 g canned crushed tomatoes, 1 tsp ground cumin and 1 tsp ground coriander; simmer for 10 minutes. Stir in 120 ml water and the reserved marinade; bring to a steady simmer.

    Check: The tomato sauce darkens and thickens.

Finish cooking · About 12 min

  1. Return the chicken and juices. Cover and simmer for 10–12 minutes, stirring often.

    Check: The largest chicken pieces reach 74°C / 165°F.

Add the cream · About 3 min

  1. Lower the heat. Stir in 100 ml cream, 1 tsp dried fenugreek leaves and 1 tsp sugar; warm gently for 2–3 minutes.

    Check: Do not boil hard after adding cream.

Tips

  • A short marinade adds flavour, but overnight refrigeration gives more depth.
  • Crush dried fenugreek between your palms before adding it.

Substitutions

  • Replace cream with the same volume of coconut cream for a different flavour.
  • Use chicken breast; check doneness early to avoid drying it.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Marinate chicken up to one day ahead in the fridge.
  • Cook the tomato sauce ahead and chill it separately from raw chicken.

FAQ

Can I skip the cream?

Use plain yogurt, stirred in over low heat. The sauce will taste sharper and may look less smooth.

Why is the sauce sour?

Tomatoes vary. Add a small amount of sugar after tasting, rather than adding extra cream automatically.

Can I use cooked chicken?

Yes. Skip the raw marinade and heat the cooked pieces in the sauce to 74°C / 165°F.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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