So, You Want to Make Butter Chicken?
Okay, story time. The first time I tried to make butter chicken, half the sauce sort of…exploded out of my blender (turns out, hot stuff and tight lids don’t always mix; whoops). Still, the house smelled amazing, and somehow my family inhaled the mess anyway. It’s one of those dishes that always lures people into the kitchen, noses twitching, asking if dinner’s ready yet. If you’ve ever tried the real thing at a good Indian restaurant and thought, “Could I actually pull this off at home?”—I promise, yes. Just, you know, open the blender slowly.
Why You’ll Love This (Or at Least Why I Do)
I make butter chicken when I want maximum comfort with minimum faff. My family goes wild for it—especially on rainy days or when someone’s had a rough week. Sometimes I make it just because I want leftovers (I honestly think it tastes even richer the next day, although my brother swears he can tell when it’s reheated). And if I’m feeling lazy, I might just dump everything in one pot instead of fussing with the marinade. Not always recommended, but desperate times call for desperate sauces, right?
Gathering Up the Ingredients (Swaps Included)
- 500g boneless chicken thighs (can use breasts if you’re out, but I find thighs stay juicier—my mum would roll her eyes here)
- For the Marinade:
- 3 tbsp plain yogurt (Greek is good, but I’ve used regular or even sour cream in a pinch)
- 1 tbsp lemon juice (my friend uses lime; it’s pretty zingy)
- 1.5 tsp ground cumin
- 1.5 tsp garam masala (literally any decent supermarket blend is fine)
- 1 tsp turmeric
- 1 tsp chili powder (or paprika for milder heat—my nephew’s not a fan of spicy food)
- Salt, a generous pinch
- For the Sauce:
- 3 tbsp butter (sometimes I go extra and use ghee; you do you)
- 1 large onion, diced
- 3 cloves garlic, minced (my best mate uses garlic paste—honestly, can’t taste the difference)
- 1.5 tbsp grated fresh ginger (but, confession, I’ve used the jarred stuff too when I’m lazy)
- 1 can (400g) crushed tomatoes (or blitz up whole ones; I once used fresh tomatoes but the sauce was a bit tangy, so maybe add a pinch of sugar if you do)
- 1 tsp ground coriander
- 1 tsp chili powder (again, or less if you’re heat-averse)
- 2 tsp sugar (balances those tomatoes)
- 150ml double cream (single cream or coconut milk works in a pinch; it’s a little less rich though)
- More salt, to taste
- Fresh coriander/cilantro, to serve (totally optional, but looks fancy)
How I Actually Cook It (Step-by-Slightly-Imperfect-Step)
- Mix the Marinade: Toss your chicken with all the marinade bits in a big bowl. I usually use my hands—less clean up, plus I get to feel like a proper chef. Cover and whack it in the fridge. Honestly, overnight is brill, but I’ve done a speedy 30-min version and survived.
- Brown the Chicken: Heat a big splash of oil in a pan (medium-high). Fish out your chicken (shaking off extra marinade) and sear till golden on both sides. Don’t worry if it looks a bit scruffy; it’ll finish cooking in the sauce. Remove to a plate.
- Make the Sauce: In the same pan, melt the butter (inhale deeply, because butter and onions—heaven). Chuck in onions, fry until soft and kinda golden. Add garlic and ginger. Fry another minute; this is where I usually sneak a taste and try not to burn my tongue.
- Add coriander, chili, and sugar. Stir in your tomatoes. Let it all bubble away for about 10 minutes—don’t panic if it looks too thick, the cream is coming to save the day.
- Now, blend the sauce. You can use a stick blender (my preferred method—less mess), or carefully tip into a blender. Lid on loosely or you’ll repaint your kitchen in orange, like I did once.
- Pour back into the pan, add cream, and season with more salt. Slide your browned chicken back in, simmer gently for 8-10 minutes or till it’s all lovely and thick. Taste, adjust seasoning.
- Garnish with coriander if you fancy. Or just eat straight from the pot, standing at the stove. Not that I’d ever do that… ahem.
Some Real Notes You Might Actually Need
- If your sauce splits, add a splash of cold water and stir like mad. Happens to me all the time if I rush adding the cream.
- For extra smokiness, I sometimes grill the chicken before adding it to the sauce, but honestly, it’s delicious either way.
- Don’t stress too much about perfect measurements. I eyeball most of it!
Variations I’ve Tried (and a Few That Flopped)
- Swapping chicken for paneer is surprisingly lush—great for vegetarians.
- One time I tried adding peas. Regretted it instantly; just, no.
- Tofu works if you’re feeling experimental, but it’s, um, not the same comfort food vibe.
- Once I added a splash of whisky (don’t ask), and it was weirdly good? But probably stick to the classic version unless you’re feeling reckless.
What If I Don’t Have… (Equipment Talk)
I usually use a heavy-bottomed pan, but any old frying pan will do. No stick blender? A potato masher gets you most of the way, just expect a rustic sauce. My friend once used a food processor and it worked, but the clean-up was grim.
Keeping Leftovers (If You Even Have Any)
Keep it in an airtight box in the fridge for up to two days—but honestly, at my place, it never lasts past breakfast the next day. Freezes okay, but the sauce sometimes separates a bit. Still tasty, just give it a good stir.
How Do I Serve It? My Traditions
I love it with fluffy basmati rice and proper naan (I’ve tried making naan at home but, err, I cheat and buy Patak’s naan). My aunt likes it with roti, but for me, nothing beats mopping up the sauce with a warm, pillowy naan. Sometimes we put out bowls of yogurt or a little mango chutney. Oh, and a cold beer goes down a treat!
Lessons Learned (A Few Pro Tips, From My Many Mishaps)
- Don’t rush marinating—seriously, I tried skipping it once and the chicken tasted like cardboard. Never again.
- If the sauce looks too oily, just blot some off with kitchen roll. Or, as my gran said, “Fat’s flavor, darling!”
- Adding the cream too soon can make the sauce curdle. Let it cool a bit, or else. I learned the hard way.
FAQ (Questions I Genuinely Get Asked)
- Can I make this dairy-free? Yeah, actually, you can! Use coconut milk instead of cream and vegan butter if needed. Flavour’s a bit different but still lush.
- Is this spicy? Not really. But you can crank it up with extra chili powder or a dash of hot sauce. Or dial it down. Up to you!
- Do I have to use a blender? Nope, you can mash the sauce by hand; it’ll just be a bit chunkier. I kinda like it that way sometimes.
- Can I use leftover roast chicken? Sure, why not? Just simmer gently in the sauce so it doesn’t dry out.
- What if my sauce is too thin? Simmer it down uncovered; it’ll thicken up. Or add a spoonful of ground almonds, which I saw on BBC Good Food—handy trick!
And that’s it, honestly. If you want a video, I learned loads from Chetna’s YouTube channel—she makes it look easy. Anyway, happy cooking, and may your kitchen stay (mostly) saucy and splatter-free!