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Butter Chicken recipe
Butter chicken is a creamy tomato curry of boneless chicken thighs, finished with cream, butter and crumbled dried fenugreek leaves. Sanjay's version builds the sauce from onion, ginger-garlic paste, tomatoes and everyday ground spices, so it tastes rich without a long ingredient list.
- Serves 4
- Prep 15 min
- Cook 43 min
- Total ~1 hour
Ingredients
- 700 g chicken thighs boneless
- 100 ml cream
- 30 g butter
- 1 tsp dried fenugreek leaves
- 1 onion finely chopped
- 200 g chopped tomatoes
- 1 tbsp ginger-garlic paste
- 2 tbsp neutral oil
- 1 tsp ground cumin
- 2 tsp ground coriander
- ¼ tsp turmeric
- ½ tsp mild chili powder
- ¾ tsp fine salt
- 1 tsp garam masala
- 200 ml water
How it comes together
- Prepare the main ingredients
- Soften the onion
- Cook the masala
- Add the main ingredient
- Finish and rest
Steps at a glance. The full method, with quantities for each step and exact temperatures, is in Curries, Dals & Vegetables.
Get the full recipe in Book Two
The full method for butter chicken is in Curries, Dals & Vegetables: exact steps and temperatures, Sanjay's trick, what to do if it goes wrong, and how to store the leftovers. Every dish and ingredient is pictured.
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