Butter Chicken
Servings: 4
Tender, spice-infused chicken bathed in a velvety, buttery tomato sauce—this butter chicken is pure indulgence. Marinated in warm spices and yogurt, the chicken is seared to perfection, then simmered in a fragrant blend of tomatoes, cream, and aromatic spices. Every bite is a perfect balance of smoky, tangy, and creamy flavors. Serve with fluffy rice or warm naan for the ultimate comfort meal.
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Ingredients
Ingredients
- 750 g skinless boneless chicken thighs (or breasts if preferred), cut into bite-sized pieces
- 30 ml extra virgin olive oil
Marinade
- 1 tsp ground black pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp ginger peeled and grated
- 3 large garlic cloves peeled and grated
- 2 tsp tandoori masala
- Juice of ½ lemon
- 2 tbsp yoghurt
Sauce
- 30 ml extra virgin olive oil
- 50 g butter
- 1 tbsp ginger peeled and grated
- 6 large garlic cloves peeled and grated
- 1 tsp tomato paste
- 500 g tomato purée
- 1 tsp ground cumin
- 1 tsp ground coriander
- 6 –8 green cardamom seeds crushed
- 2 tsp dried fenugreek leaves
- 1 tsp paprika
- 1 tsp tandoori masala
- 30 ml double cream
- 150 ml Massel Chicken Stock
Instructions
- To prepare the marinade, combine black pepper, ground cumin, ground coriander, grated ginger, minced garlic, tandoori spice paste, lemon juice, and yoghurt in a large bowl with the chicken. Mix, ensuring each piece of chicken is fully coated. Cover and allow it to marinate at room temperature while preparing the sauce. If marinating ahead of time, refrigerate and bring to room temperature before cooking.
- For the sauce, add extra virgin olive oil and butter into a saucepan over medium heat. Once the butter has melted, add grated ginger and minced garlic, cooking for a minute until fragrant. Stir in tomato purée and tomato paste, allowing it to simmer for a few minutes until slightly thickened. Add ground cumin, ground coriander, cardamom, fenugreek, paprika, and additional tandoori paste for extra depth of flavour. Stir well, ensuring the spices are evenly incorporated.
- To cook the chicken, heat a large frying pan over high heat. Add extra virgin olive oil and sear the marinated chicken pieces until they develop a smoky, caramelised crust. Once browned, set the chicken aside.
- Gradually add Massel Chicken Stock and cream to the sauce mixture, stirring to combine. Bring to a gentle boil, then add the seared chicken into the pan. Reduce the heat and let it simmer for 8–10 minutes, allowing the chicken to fully absorb the flavours.
- Serve generously with steamed rice or Indian flatbreads, garnishing with fresh coriander for a final touch.