Butter chicken is a lovely dish to build a relaxed meal around. This straightforward version brings together gently spiced chicken and a tomato-and-cream sauce, with room to adjust the heat to suit the table.
Ingredients for four servings
For the chicken, use 600 g boneless chicken thigh pieces, 100 g plain yogurt, one tablespoon ginger-garlic paste, one teaspoon ground cumin, one teaspoon garam masala, half a teaspoon turmeric, mild chilli powder to taste and half a teaspoon salt. For the sauce, use two tablespoons butter, 400 g crushed tomatoes, 100 ml cream, 100 ml water and salt to taste. Have cooked rice or bread ready to serve.
Marinate and cook the chicken
Combine the yogurt, ginger-garlic paste and spices. Coat the chicken and refrigerate for 30 minutes to a few hours. Heat a large pan with a little oil and cook the chicken in batches until browned; it will finish cooking in the sauce. Keep raw-chicken utensils separate from ready-to-eat food.
Build the sauce
Melt the butter in a clean saucepan over medium-low heat. Add the crushed tomatoes and simmer, stirring occasionally, for 12 to 15 minutes until thickened. Add the water and browned chicken. Simmer gently until the chicken reaches 165°F (74°C) at its thickest point, checked with a food thermometer. Time depends on the size of the pieces.
Finish and serve
Lower the heat and stir in the cream. Warm gently without a hard boil. Taste before adding more salt or chilli. If the sauce is too thick, loosen it with a small splash of water. Serve hot with rice or bread and a crisp salad. Refrigerate leftovers promptly in shallow containers.
The chicken’s safe internal temperature is the useful finishing check, rather than its colour alone. Adjust the heat and sauce consistency to suit your table.