Butter Chicken

Succulent chicken pieces coated in a spiced buttery sauce sweetened with honey. Easily prepared, generously portioned protein drowning in this luscious sauce.

Time Saving Tips

If you’re short on time, you absolutely can jump straight into cooking the marinated chicken. Just note that the marinade is essential. It imparts a significant amount of flavour into the overall dish, it just won’t be quite as tender. The longer the chicken marinates, the juicier the chicken.

Different Cooking Method

You can also cook the marinated chicken on the stovetop if that’s your preference.

Substitutions

You could easily use boneless chicken thighs for this recipe.

Special Ingredients

This recipe doesn’t require a large variety of herbs and spices, so it’s perfect for ones just starting their collection.

The only unusual ingredient is fenugreek leaves, which are also known as kasoori methi. They bring a slightly bitter flavour or a sharpness to the sauce. If you don’t have a Indian grocer nearby, the leaves can easily be bought online.

Yield 6

Author Kikki

Prep time

20 Min

Cook time

30 Min

Inactive time

3 Hour

Total time

3 H & 50 M

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Butter Chicken

Succulent chicken pieces coated in a buttery spicy sauce sweetened with honey.

Ingredients

Butter Chicken Marinade

• 1.2 kg skinless chicken breast, cut into 2cm cubes
• 60 g natural yoghurt
• 1 tsp pure chilli powder
• 2 tsp crushed ginger
• 2 tsp crushed garlic
• 2 tbsp lemon juice
• 1/2 tsp garam masala
• 1/2 tsp sea salt

Makhani Sauce

• 4 tbsp ghee or unsalted butter
• 2 tbsp olive oil or coconut oil
• 1 tsp dried fenugreek leaves (kasoori methi)
• 1 tbsp crushed ginger
• 1 tbsp crushed garlic
• 1 fresh red chilli, finely chopped
• 300 g tomato puree (passata)
• 1 tsp pure chilli powder
• 1 tsp garam masala
• 4 tbsp honey
• 200 ml pure cream
• sea salt

Instructions

For the Butter Chicken Marinade

1. In a large bowl, add all ingredients and mix to combine. Cover and leave to marinate in the fridge for 3 hours or overnight for best results.
2. Preheat the oven to 200c.
3. Transfer the mixture to large baking trays or roasting pans, arranging pieces so they don't touch. Cook for 10 minutes or until cooked through.

For the Makhani Sauce

1. Heat butter and oil in a medium saucepan over a high heat. Add fenugreek leaves, ginger, garlic and red chilli and cook for 1 minute. Add tomato puree, chilli powder and garam masala and stir for 2 minutes.
2. Add honey and cream and stir to combine. Season to taste.
3. Add cooked chicken into the sauce. Serve with basmati rice.

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Main Dish

Indian