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–+ servings

Butter Chicken Curry

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4.37000 from 11 votes
Prep Time: 15 minutes
Cook Time: 45 minutes
Marinating Time: 30 minutes
Total Time: 1 hour 30 minutes
Calories: 731kcal
Servings: 6 People
Metric - Imperial

Ingredients

Chicken & Marinade

  • 1 kg Chicken Thigh Boneless & Skinless
  • 190 g Natural Greek Yogurt
  • 3 Garlic Cloves Grated
  • 15 g Ginger Grated
  • 12 g Garam Masala
  • 6 g Ground Cumin
  • 4 g Ground Turmeric
  • 4 g Kashmiri Chilli Powder Optional
  • Salt & Pepper To Taste
  • 22.5 ml Neutral Oil

Tomato Gravy

  • 56 g Ghee
  • 2 Brown (Yellow) Onion Sliced
  • 3 Garlic Cloves Grated
  • 15 g Ginger Grated
  • 8 g Ground Cumin
  • 8 g Ground Coriander
  • 4 g Kashmiri Chilli Powder
  • 800 g Diced Tomatoes Canned
  • 10 g Garam Masala
  • 11 g Granulated Sugar
  • 375 ml Thickened Cream
  • Salt & Pepper To Taste

Rice

  • 200 g Basmati Rice Washed
  • 400 ml Cold Water
  • ½ Cinnamon Stick
  • 1 Star Anise
  • 3 Green Cardamom Pods
  • 2 Bay Leaves
  • Salt To Taste

Serving

  • Coriander (Cilantro)
  • Naan

Method

  • Place the chicken and marinade ingredients (except the canola oil) into a large mixing bowl and mix to combine. Cover and place in the fridge to marinate for a minimum of 30 minutes, up to 48 hours.
  • In a large, high-rimmed pan or pot, place over high heat and once really hot, pour in the canola oil. Add the marinated chicken and sear in batches for 3-4 minutes on each side or until lightly golden. Remove and place in a bowl to rest.
  • Add the ghee or clarified butter to the same pot or pan and allow it to melt. Add the thinly sliced onion and sauté for 5 minutes or until deep golden, stirring frequently. Add the minced garlic and ginger and sauté for 45 seconds, stirring the whole time to prevent it from burning.
  • Add the ground cumin, ground coriander and red chilli powder (optional). Toast and sauté for 45 seconds. Add the canned tomatoes and water, mix well to combine, and bring to a boil. Reduce the heat to low and simmer for 8 minutes, stirring frequently.
  • After 8 minutes, take the pot off the heat and blend using either an immersion blender or a food processor. (Flag: confirm whether the food processor caveat should be written inline here instead of referencing a separate notes section.)
  • Once smooth, place back over high heat and bring back to a boil. Once boiling, add the garam masala, sugar, thickened cream, seared chicken along with any resting juices, and seasoning to taste. Mix well to combine and bring back to a boil, then reduce the heat to low and simmer for 25-30 minutes or until the chicken is cooked through, soft and tender, and reaches an internal temperature of 74°C (165°F). Remove from the stovetop.
  • In the meantime, place a saucepan over high heat, add all the rice ingredients, and bring to a boil. Reduce the heat to low, place on a lid, and steam for 14 minutes undisturbed. Turn off the heat, leave the lid on, and steam for a further 4 minutes. Remove the lid, discard the whole spices, and fluff with a spatula or fork. Remove from the stovetop.
  • Place the rice into a serving bowl, top with the tender chicken thighs, and cover with the tomato gravy. Garnish with fresh coriander and naan bread. Enjoy.
Chef's Tips
Sear the chicken in batches rather than crowding the pan — too much chicken at once drops the pan's temperature and steams the meat instead of browning it.
Cook the onions until genuinely deep golden, not just softened — this is where most of the gravy's depth of flavour comes from, so don't rush past the 5-minute mark if they need longer.
Blend the tomato base until fully smooth before adding the cream — any texture left at this stage will carry through to the final gravy.
Storage & Reheating
Will keep in the fridge for up to 4 days in an airtight container, or in the freezer for up to 2 months. Note that the cream in the gravy can split slightly in texture after freezing and thawing — this doesn't affect food safety, but for the smoothest sauce, reheat gently over low heat and stir well rather than microwaving on high. Rice is best reheated with a splash of water, covered, either on the stovetop or in the microwave, to bring back moisture.
Serving 500gCalories 731kcalCarbohydrates 45.5gProtein 42.3gFat 43.5gSaturated Fat 23gPolyunsaturated Fat 2.65gMonounsaturated Fat 8.32gTrans Fat 1.9gCholesterol 182.1mgSodium 460.4mgPotassium 917.2mgFiber 5.5gSugar 9.9gVitamin A 1335IUVitamin C 21.2mgCalcium 151.7mgIron 5.7mg