01/06/2026
Creamy Indian Butter Chicken in Rich Spiced Tomato Curry Sauce
Serves 4 to 6
Ingredients
For the Chicken Marinade:
900 g boneless skinless chicken thighs, cut into chunks
250 ml plain yogurt
15 ml lemon juice
4 garlic cloves, minced
15 ml fresh ginger, grated
10 ml garam masala
5 ml turmeric
5 ml cumin
5 ml smoked paprika
5 ml chili powder, adjust to taste
5 ml salt
15 ml vegetable oil
For the Butter Chicken Sauce:
45 ml butter
15 ml vegetable oil
1 medium onion, finely chopped
4 garlic cloves, minced
15 ml fresh ginger, grated
15 ml garam masala
5 ml cumin
5 ml coriander
5 ml paprika
2.5 ml cayenne pepper, optional
400 g crushed tomatoes
15 ml tomato paste
5 ml sugar or honey
250 ml fresh cream
125 ml chicken broth
Salt and pepper to taste
Method:
1. In a large bowl, mix the chicken with yogurt, lemon juice, garlic, ginger, garam masala, turmeric, cumin, smoked paprika, chili powder, salt, and vegetable oil. Cover and refrigerate for at least 30 minutes, preferably 2 hours.
2. Heat a large pan or pot over medium high heat. Cook the marinated chicken pieces for 5 to 7 minutes until lightly browned and cooked through. Remove and set aside.
3. In the same pan, melt butter with vegetable oil. Add onion and cook for 5 minutes until soft and translucent.
4. Add garlic and ginger. Cook for 1 minute until fragrant.
5. Stir in garam masala, cumin, coriander, paprika, and cayenne pepper. Cook for 30 seconds to release the spices.
6. Add crushed tomatoes and tomato paste. Simmer for 10 minutes until the sauce thickens slightly.
7. Stir in sugar or honey, fresh cream, and chicken broth. Simmer gently for 5 minutes.
8. Return the chicken to the pan. Simmer for another 5 minutes until the chicken is coated and the sauce is rich and creamy.
9. Season with salt and pepper to taste.10. Serve hot with basmati rice and naan bread.
Dewald's notes:
1 pound equals 450 g
1 cup equals 250 ml
1 tablespoon equals 15 ml
1 teaspoon equals 5 ml
