Butter Chicken Recipe
Tandoori chicken pieces, in a rich, sweet, spiced tomato and yoghurt sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Marinade Ingredients
Sauce Ingredients
Method
Marinade Preparation
- 1
Prepare the Marinade
In a large bowl, combine yogurt, garlic, ginger, garam masala, turmeric, cumin, chili powder, salt, and lemon juice. Mix well.
- 2
Marinate the Chicken
Add chicken pieces to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 1 hour, or overnight for best results.
Cooking the Chicken
- 3
Cook the Chicken
Preheat the oven to 200°C (400°F). Spread the marinated chicken on a baking tray and bake for 20-25 minutes, until cooked through and slightly charred.
Sauce Preparation
- 4
Sauté the Onions
In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
- 5
- 6
Make the Sauce
Stir in the tomato puree, sugar, and salt. Allow the mixture to simmer for about 10 minutes, stirring occasionally.
- 7
Finish the Sauce
Lower the heat and stir in the heavy cream. Cook for an additional 5 minutes until the sauce is creamy and well combined.
Combine and Serve
- 8
Combine Chicken and Sauce
Add the baked chicken pieces to the sauce and stir to coat evenly. Cook together for another 5 minutes to allow the flavors to meld.
- 9
Garnish and Serve
Garnish with chopped cilantro. Serve hot with rice or naan.