Simple butter chicken
A rich and creamy butter chicken recipe featuring tender roasted chicken in a fragrant spiced tomato and cream sauce, finished with a touch of cardamom and fenugreek for authentic Indian flavor.
Updated : 03 November, 2025
Easy
About 20 min.
Ingredients
3
Skinless boneless chicken thighs
1 teaspoon
Cardamom
For the marinade
1 tablespoon
Lemon juice
1 teaspoon
Sunflower oil
1 teaspoon
Garam masala
0.5 teaspoon
Ground cumin
0.5 teaspoon
Ground coriander
0.5 teaspoon
Ground paprika
0.5 teaspoon
Sea salt
0.25 teaspoon
Chilli flakes
For the sauce
2 tablespoon
Butter
2
Garlic
15 grams
Ginger
0.5 teaspoon
Garam masala
0.5 teaspoon
Ground cumin
0.5 teaspoon
Ground coriander
0.5 teaspoon
Curcuma
1 teaspoon
Fenugreek
pinch
Chilli flakes
1 tablespoon
Sugar
1.5 tablespoon
Tomato purée
100 milliliters
Heavy cream
pinch
Sea salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 220°C (425°F).
Step 2
In a small ovenproof dish or roasting tin (cast iron works best), combine all the marinade ingredients and mix well. Add the chicken pieces, turning them to ensure they’re evenly coated. Roast in the preheated oven for 10 minutes.
Step 3
While the chicken roasts, prepare the sauce. In a medium non-stick frying pan, melt the butter over low heat. Add the garlic and ginger, cooking gently for 1-2 minutes until softened but not browned, stirring continuously. Stir in the garam masala, cumin, coriander, and turmeric, cooking for another 30 seconds to release their aroma.
Step 4
Sprinkle in the fenugreek and chilli flakes, cooking briefly before adding the caster sugar and tomato purée. Continue stirring for 2 minutes until the mixture thickens slightly. Pour in 6 tablespoons of cold water followed by the cream, then bring the sauce to a gentle simmer. Season with salt to taste.
Step 5
Once the chicken has roasted for 10 minutes, stir it into the creamy sauce. Return the dish to the oven for another 10 minutes, or until the chicken is tender and the sauce is bubbling.
Step 6
Just before serving, sprinkle the ground cardamom and the remaining fenugreek over the butter chicken. Serve hot with rice or naan.