Easy butter chicken curry, one of the easiest curries you can make at home. Full of spice, but not too much chilli, ideal cooking for a family curry night in!
Our easy butter chicken curry is a dish I love to cook. I love curry and I love cooking my own curry, this butter chicken curry recipe is a family favourite. A curry that everyone enjoys, full of spice, but mild on the chilli. This means it's my go-to curry when I'm feeding my family and friends.
In those discussions where you're asked "if you were only allowed one food type for the rest of your life, what would it be?" I always answer curry! I love cooking curry and enjoy eating it even more!
There is nothing more enjoyable to me than spending an afternoon cooking curry for family and friends. When I'm feeding a crowd I cook multiple dishes so that everyone can have a little of every dish. Depending on numbers I usually cook 2 meat curries, 1 vegetable curry and I always include a dahl.
I always have a balance of spicy and not so spicy dishes. This butter chicken curry is not too heavy on chilli heat. However, I usually make another curry and add more chilli to that dish. Ideal for those who, like me, enjoy their curry hot! That way there is something for everyone.
What is Butter Chicken?
Butter chicken is a dish that originates from Northern India, where it is called Murgh Makhani. This dish is made with chicken, spices, tomato, butter and cream. The chicken is marinated with spices, lemon and yogurt. Once coated, set the chicken aside for a minimum of 4 hours, but ideally overnight!
The chicken pieces are then grilled and added to a rich tomato and butter sauce. This curry sauce is lightly spiced and finished with a little cream. Of course if this dish was being made in India the chicken would be cooked in a tandoor oven. Sadly something I don't have access to so I make do with my grill!
How to make Butter Chicken Curry
Is it easy to make your own curry?
This curry is a really easy one to start with as it's a simple case marinating the chicken and then leaving it aside to soak up the flavours. The marinaded chicken adds so much flavour to the finished dish.
Furthermore, cooking your own curry means you can cut back on the oil, cream and butter if you would prefer. Making it not only a cheaper alternative to a takeaway, but also healthier too.
What is the difference between Butter Chicken & Chicken Tikka Masala?
Whilst there are similarities in the dishes, chicken tikka masala is a dish created in the UK. Whereas, butter chicken curry is an authentic North Indian dish. In simplest terms, the sauce for chicken tikka masala is more tomato based. Whereas, while the sauce does contain tomatoes, a butter chicken curry recipe contains more butter and cream. A butter chicken therefore has a creamier consistency.
Making your own curry can be daunting, because the list of ingredients can look endless. However, most of this ingredient list for this recipe are the spices that are being added to both the marinade and the curry sauce. If you are in the habit of cooking spicy food you will probably have most of it in your store cupboard.
Can I change the spices?
As with most recipes if there is a spice that you really don't like then simply leave it out. Likewise if you want the dish to be a little hotter, then add more chilli to the sauce. However, take care to balance the spicing in the dish, you don't want one flavour overpowering the others.
What can I serve with butter chicken?
This recipe for butter chicken curry is full of spice so I like to serve it with some steamed basmati rice or some roti style breads. The sauce is rich so I don't like adding anything too aromatic, I like the curry to be the star of the show. I also like to serve a spicy lentil dahl alongside, something with a nice kick of chilli that adds a different flavour dimension.
Pin the recipe
Additional recipe suggestions
If you like this recipe then try some of my other curry recipes:
For vegetarian curry options try my:
Or for something with a lovely lightness of spice and not too much chilli heat, try my Chicken Pilaf.
Looking for inspiration for feeding the family mid week, then take a look at my Ultimate Guide to Family Dinners. Full of useful hints, tips and lots of recipes.
Butter Chicken Curry
Ingredients
Spice Marinade
- 200 g natural yogurt (plain)
- 1 juice of one lemon
- 4 cloves garlic (crushed)
- 2.5 cm root ginger (finely grated)
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon sweet smoked paprika
- 2 teaspoon garam masala
- 1 teaspoon ground fenugreek
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 750 g chicken breast (cubed)
Curry Sauce
- 60 g butter or ghee
- 1 large onion (chopped)
- 4 cloves garlic
- 2.5 cm root ginger (roughly chopped)
- 2 red chillies
- 3 cardamon pods (lightly bruised)
- ½ teaspoon sweet smoked paprika
- ½ teaspoon garam masala
- 1 teaspoon salt
- 400 g can of plum tomatoes (or sieved tomatoes)
- 200 ml chicken stock
- 100 ml single cream
- 1 large handful coriander leaf (chopped)
Instructions
Spice Marinade
- Place all the ingredients for the marinade, with the exception of the chicken, into a large bowl. Mix well to combine thoroughly before adding the chicken pieces to the marinade. Stir through to ensure all the chicken is covered in this thick yogurt sauce.
- Cover the bowl and place it in the fridge for at least 4 hours, but ideally overnight.
Curry Sauce
- Place the onion, garlic, root ginger and chilli into a food processor and blitz to a smooth paste.
- Meanwhile melt 40g of the butter into a large frying pan over a medium heat and add the cardamon pods, paprika, garam masala and salt. Fry the spices gently for a minute until they start to release their aroma.
- Add the blitzed up onion mixture to the frying pan and saute gently for 10 minutes. Stir in the tomatoes and the stock and simmer the sauce gently for 20 minutes.
- Meanwhile heat the grill. Take the chicken out of the fridge and thread the chicken pieces onto skewers, before placing the skewers onto a large grill pan that has been lined with kitchen foil. Brush over some of the marinade and place under the grill and cook for 15 minutes, turning the chicken halfway through. The chicken pieces should be cooked through and look a little charred around the edges.
- Any excess marinade can be added to the curry sauce, along with any cooking juices from the bottom of the grill pan.
- Remove the chicken pieces from the skewers and stir through the curry sauce.
- Add the remaining butter and stir until melted before adding the cream and coriander leaves. Serve immediately.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Cristina says
Hi Lesley,
just wondering which recipe you use for the Lentil Dhal - I couldn't find one in your site 🙂
Lesley says
Hi Christina, it's on my to-do list as I love a good dhal. I'll PM you direct. Lesley x
Claire W says
This was a HUGE hit in our household! Absolutely divine. I don't think I have made a curry properly from scratch before, but this recipe was so easy to follow and didn't require any ridiculous ingredients! I really enjoyed making it for New Years day dinner for the whole family and every single person loved it, which made our family time even more special! Definitely will be a regular make in our house. Love how all the Lost in Food recipes are so adaptable and easy to follow for an enthusiastic novice like me!
Lesley says
Above all else I love making curry and this is easily one of my favourites. Once you start making your own curries you won’t stop, they’re so lovely cooked fresh. Glad you all enjoyed this one. Lesley x
Chloe Edges says
OOoh yes please this looks amazing!
Michelle says
Thanks! I do love roast dinners but in between Christmas and New Year I crave something with some spice! Cheers, Michelle
Cat | Curly's Cooking says
This sounds absolutely delicious. I'm not very adventurous with Indian food so this is perfect for me! I'll have to try this!