Butter Chicken Recipe

Marinate the chicken

In a large bowl combine the yogurt, ginger paste, garlic paste, lemon juice, ground cumin, ground coriander, garam masala, chili powder and 1.5 tsp salt. Add the chicken pieces and stir to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 3–4 hours or overnight for best flavor.

Sear the chicken

When ready to cook, heat 2 tbs vegetable oil in a large heavy frying pan or skillet over medium-high heat until shimmering. Remove excess marinade from the chicken (shake off but do not wipe completely). Sear the chicken in batches so it browns without overcrowding, about 2–3 minutes per side until lightly charred (it will not need to be fully cooked). Transfer seared pieces to a plate and set aside.

Cook the aromatics

Reduce heat to medium. In the same skillet add 60 g of The Estate Dairy butter. Add the finely chopped onion and a pinch of salt and cook, stirring, until soft and golden, about 8–10 minutes. Add the minced garlic and ginger and cook for 1–2 minutes until fragrant, taking care not to burn the garlic.

Build the tomato base

Stir in the tomato paste and cook for 1 minute to remove raw edge. Add the tomato purée/passata, ground coriander, ground cumin, smoked paprika, garam masala, sugar and 1 tsp salt. Bring to a gentle simmer and cook uncovered for 8–10 minutes, stirring occasionally, until the sauce thickens and the oil/butter begins to separate slightly at the edges.

Simmer with chicken

Add the seared chicken pieces and any accumulated juices back into the sauce. Pour in 150 ml water or chicken stock, stir to combine, then simmer gently for 10–12 minutes until chicken is cooked through (internal temp 75°C / 165°F).

Finish with butter and cream

Reduce heat to low. Stir in the remaining 60 g of The Estate Dairy butter in pieces, stirring until melted and incorporated. Slowly stir in 1 cup heavy cream, taste and adjust salt and sugar. Simmer on very low for 2–3 minutes to meld flavors. If a silkier texture is desired, blend half the sauce with an immersion blender then return the chicken.

Warm the naans according to package instructions or in a hot oven (200°C / 400°F) for 2–4 minutes. Combine 40 g melted The Estate Dairy butter with 2 minced garlic cloves, 2 tbs chopped coriander and 1/4 tsp salt. Brush the mixture over the warmed naans just before serving so they are soft, garlicky and glossy.

Whisk together 1/2 cup plain yogurt, 2 tbs chopped coriander, 1 tbs chopped mint, 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Chill until ready to serve. This provides a bright cooling contrast to the buttery sauce.

Taste the butter chicken and adjust seasoning. Spoon the chicken and sauce onto a large platter or individual bowls. Dot with chopped coriander, scatter crispy fried onions over the top and serve with lemon wedges on the side. Place garlic butter naan and a small bowl of herb yogurt alongside. Serve immediately.