How To Make Butter Chicken Curry

Creamy, rich with a little bit of heat - this Butter Chicken is a serious crowd pleaser.

Done in 1 hour

Serves 4


Dish by Twisted



for the chicken marinade

500gchicken thighs, boneless and skinless

250gnatural yoghurt

5garlic cloves, minced

1 thumbginger, minced

1 tbspgaram masala

2 tspturmeric

1 tspground cumin

1 tspground coriander

2 tspred chilli powder

1 tspsalt

for the sauce

4 tbspneutral oil

1 largewhite onion, diced

3garlic cloves, minced

1 tbspginger paste

2 tspground coriander

2 tspground cumin

2 tspgaram masala

2kashmiri chilli peppers

1 tbsptomato paste

400gchopped tomatoes

1 tspsalt

2 tspsugar

200mldouble cream

1/2 tspkasoori methi (dried fenugreek)

Butter Chicken, or murgh makhani, is a popular North Indian dish of tender chicken pieces in a creamy tomato based sauce. You've probably heard all the hype, but if you're yet to try, and you're wondering, 'what does Butter Chicken taste like?' then wonder no more. This is a must on your roster of curry recipes. Feel free to swap out the chicken for lamb, prawns, or paneer.


In a large bowl, add your chicken thighs, yoghurt, ginger, garlic, spices and salt. Mix well, coating the thighs in the marinade. Cover with cling film and place in the fridge for at least three hours.

Once the chicken has marinated, place the chicken thighs on a rack set over a baking tray and grill at 180 degrees for 15 mins on each side. Your chicken should be nicely charred and extremely juicy.

For the sauce, add oil to a large pot on medium heat. Tip in your diced onion and sprinkle with a pinch of salt. Saute until the onions have softened and are beginning to brown. Add the ginger and garlic and cook for 1-2 mins. Then turning down the heat, add your spices, followed by the tomato paste. Allow both to toast and become fragrant.

Once the spices have toasted, tip in your chopped tomatoes followed by salt and sugar. Fill the tomato can with water and tip that in too. Allow to simmer and reduce for 15 mins.

Once the sauce has thickened, tip in the chicken with all of its juices. Stir through and then pour in the double cream and sprinkle in the kasoori methi. Taste for seasoning and bring to a light simmer. Remove from the heat and serve immediately.

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