Butter Chicken

When we lived in Australia, there was an Indian restaurant just 20 minutes in either direction—both equally delicious—and we happily swapped between the two depending on the mood. After moving to the Netherlands and finding no Indian restaurant nearby, I started making my own curries at home. Butter chicken is a favorite as it is mild enough for my oldest, and flavorful enough for us all. I use tomato paste for its beautiful colour and natural thickening power, creating a rich, velvety sauce that clings perfectly to tender pieces of chicken. It’s creamy, warmly spiced, and deeply satisfying—proof that sometimes the best takeaway is the one you learn to make yourself. Feeling inspired? Make a complete dinner of it adding Basmati rice, your favorite naan, and cucumber mint yoghurt. Easy to follow instructions are in our Complete Meal section.

Ingredients:

• 1kg chicken breasts, cut into ½ inch cubes

Marinade:

• 1 cup full fat yoghurt
• Juice of 1 lemon
• 2 tsp garam masala
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp ginger powder
• ½ tsp dried chili flakes
• ½ tsp turmeric
• ½ tsp fenugreek powder
• ¼ tsp cardamom powder

Gravy:

• 3 Tbsp butter, divided
• 1 2-inch cinnamon stick
• 4-5 green cardamoms, slightly crushed
• 1 tsp fenugreek seeds
• ¼ tsp cloves
• 2 garlic cloves, minced
• 1cm piece ginger, minced
• 1 tsp garam masala
• 1 cup passata sauce
• 1 cup water
• 140g tomato paste (2 small tins)
• 1 tsp chili powder
• 1 ½ tsp salt or to taste
• 1 cup heavy cream
• Chopped fresh cilantro

Directions:

1. In a large resealable bag, combine chicken pieces with the marinade ingredients. Seal bag, removing all the air, and massage the marinade into the chicken. Leave in fridge to marinate minimum 3 hours up to 24 hours.
2. Remove the chicken from the marinade, do not shake off excess. Reserve the marinade drippings.
3. Melt 2 Tbsp butter in a large skillet over medium-high heat. Add the chicken pieces and fry until white all over. They will not brown! Remove chicken from the pan and set aside.
4. Return pan to the stove and add the remaining 1 Tbsp butter. Add the cinnamon stick, cardamoms and fenugreek seeds. Fry until spices begin to splutter. Add cloves, garlic, ginger and garam masala and continue frying, stirring frequently, for a  minute.
5. Add passata sauce, water, tomato paste, chili powder, salt and the reserved marinade and bring to a simmer. Add chicken back to the pan, reduce heat to medium-low and simmer, uncovered, for 20 minutes, stirring occasionally.
6. When the sauce has simmered for 20 minutes and chicken is cooked through, taste and add salt if needed. Pour in the heavy cream and stir through. Remove from heat and transfer to a large heated bowl. Sprinkle with chopped fresh cilantro. Serve with rice.