How to cook… Butter Chicken


Serves 4 as a main dish

Butter Chicken is probably the most moreish Indian dish. Marinated in Tikka Marinade, cooked in the oven or grill, then added to a sauce with lots of butter and cream, this is a rich and delicious dish that will have you mopping up the last drips with your nan bread.

What you need…
• juice of 1 lemon
• 800g chicken breast or deboned thigh, cut into bite-sized pieces
• 1 recipe Tikka Marinade
• 150g unsalted butter
• 2 onions, finely chopped
• 1 teaspoon garlic paste (or finely chopped)
• 1 teaspoon ginger paste (or finely chopped)
• salt to taste
• 6 fresh tomatoes, chopped
• 1 teaspoon sugar (optional, if you like it sweet)
• small handful fresh coriander (chop up the stems to add to the curry and set aside the leaves for garnish)
• 1–3 fresh green chillies (depending on the heat you prefer)
• 100ml cream

Spice Mix
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon cumin powder

How to make it
1. Squeeze the lemon over the chicken, rub it in well and leave for 15 minutes. This will degrease the chicken and helps the chicken absorb the marinade.
2. Shake off the excess lemon and coat the pieces in the Tikka Marinade. Leave for at least 15 minutes but preferably 24–48 hours.
3. Place the chicken pieces on a grill tray (you can use skewers if you choose) making sure you do not cram the pieces too closely together. Grill until the chicken is half-cooked and still pink inside (you can check this by cutting through a large piece). This will take approximately 6–10 minutes on a high heat, turning the chicken once during this time. Set aside and cover to keep warm.
4. Heat 100g of the butter on a low-medium heat until melted, add the onion and cook until it starts to brown (about 4–5 minutes).
5. Add the garlic and ginger, and cook for 1 minute.
6. Add the Spice Mix, salt and chillies, stir well and cook for 1 minute.
7. Add the tomatoes and coriander stems cook for 3-4 minutes, then add 250ml water and cook for a further 2–3 minutes.
8. Transfer the ingredients to a blender (or use a hand blender) until smooth.
9. Return the mixture to the pan and reheat for a couple of minutes before adding the chicken (use the juices that will have drained from the chicken for a better taste) and cook gently for 3–4 minutes. You can now add in the optional sugar.
10. Add the cream, the other 50g of butter and and cook on a low-medium heat until the chicken is cooked (about 5 minutes). To check the chicken is cooked, remove and cut through one of the larger pieces.
11. Serve, garnished with the coriander leaves.

You might come across some versions of this dish with less butter and cream. Seriously, what’s the point? This is Butter Chicken, just enjoy it.
Butter Chicken, rich in butter, cream and tomatoes.

If you like this you should try our
Butter PaneerChicken Tikka MasalaMughlai Malai KoftaPrawn KormaMedium Chicken CurryChicken MadrasChicken VindalooChicken BhoonaChicken Tikka Masala

Get rid of margerine and the world will be a butter place.

Curry joke 24

Curry News

The amazing thing about Indian food is that even when you are full you still keep picking at your favourite dish. The other day the waiter asked a couple if they had finished. The man replied, “You can take everything Butter Chicken.”

Curry tip 6

Curry News

Are you a Butter Chicken lover? When cooking with butter always add a little oil to the pan first to stop the butter burning.

Curry tip of the week 6

Curry News

Are you a Butter Chicken lover? When cooking with butter always add a little oil to the pan first to avoid it burning.

Courtesy of Sweet ‘n’ Spicy phone app.

Nice space shame about the spice

2. Reviews (Other UK)

Spice of India, London SE1

You can’t fault the Spice of India’s location, just a short walk from Waterloo Station. So on a Saturday night on the way home it (sort of) hits the spot. Only sort of, though, sadly; the depth of spices in the dishes seems lacking. Don’t get me wrong it was okay. But I don’t want okay, I want ‘bloody hell that was tasty’.

It’s lively that’s for sure, thanks to the chirpiness of the passing trade that’s had a good night, out but the Tandoori Butter Chicken (£8.95) wasn’t quite rich and indulgent enough, which is a shame as it’s an occasional treat dish away from the usual ‘must try something new’ feeling. I don’t mind being disappointed with an untried dish but surely a classic should hit the spot everytime?

The Lamb Madras (£6.95) was decent enough as was the cauliflower and spinach side dish, and thumbs up to the chef for making it even though it wasn’t on the menu. But best of all was the mixed pickle. Ideal for popadoms obviously, but great to spice up (slightly) disappointing dishes too.

66 The Cut, South Bank London, SE1 8LL . Tel: 020 7928 1286/5280. Open: daily noon–2.30pm and 5.30pm–11.30pm.

Spice of India snapshot

Food ① ②

Decor ① ② ③

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Atmosphere (Saturday night) ① ② ③

Service and friendliness ① ② ③

Spice of India on Urbanspoon

I knew you could do it Canada

3. Reviews (International)

Masala Bay, Waterloo, Canada

My friend has lived in Canada for two years and says he has yet to find a decent curry house (think he means one that serves food like curry houses in England). Well, now he’s found one.

I beg to differ with my friend; there are some decent curries to be had in Canada, but admittedly Masala Bay‘s food is good. On a ‘sharing, let’s all dip in’ table there has to be one tikka masala butter type thing doesn’t there? It’s a rule. Masala Bay offers three choices of everybody’s favourite dish which is unusual as I doubt if many of us could say what the difference is anyway. So it’s Murg Tikka Makhani (Butter Chicken), Murg Tikka Lababdor or Murg Tikka Masala (all $15.99 plus taxes) depending on what you prefer.

The butter chicken was thick and not as sloppily buttery as you find in some places thank goodness. To complement this butter there was a nice tang in the Murgh Achari ($15.99 plus taxes), a very large portion of Aloo ki Chat ($6.99 plus taxes), Reshmi Kebab ($7.99 plus taxes), a pricey mix pickle ($2.99 plus taxes) and Tandoori Rotis ($1.99 plus taxes each).

Down a side street just off the main drag between Waterloo and Kitchener, there’s a nice outside area (strictly for summer dining, it gets mighty cold here in winter) while inside the bright and breezy decor is fun.

No decent curries in Canada indeed.

Masala Bay, 3B Regina Street North, Waterloo, ON N2J 2J7, Canada. Open: Mon-Thur 11am-2pm and 5pm-10pm, Fri 11am-2pm and 5pm-10.30pm, Sat 11.30am-2pm and 5pm-10.30pm, Sun 5pm-9pm. Tel: +1 519 747 2763.

Masala Bay snapshot

Food ① ② ③ ④

Decor ① ② ③ ④

Value ① ② ③

Atmosphere (Thursday night) ① ② ③

Service and friendliness ① ② ③ ④

Masala Bay on Urbanspoon