Butter Chicken: a recipe

If there’s one dish that always hits the spot, it’s butter chicken. The smell of onions and garlic sizzling in ghee, the deep orange hue of a slow-simmered tomato gravy and the way every bite feels rich, cozy, comforting. It’s the kind of dish that feels indulgent but also familiar – perfect for a weekend dinner, when you have friends over, or just when you’re craving something ridiculously good.

Making it at home is easier than you think, and once you do, you’ll never go back to the overly sweet, one-note versions some restaurants serve. Proper butter chicken has layers – spice from the garam masala and other ground spices, heat from the Kashmiri chillis, sweetness from the tomatoes and tang from the yogurt – it’s a sauce that is as good on it’s own as it is with the chicken. I hope this recipe gives you the push you need to make it properly at home to enjoy yourself or with friends and fam!

What you need to know before you start

1. Marinate your chicken. This is non-negotiable. At least for a few hours but ideally overnight. Yogurt works to tenderise the chicken whilst the garlic, ginger, Kashmiri chilis, garam masala and other spices work together to flavour each piece as deeply as possible. Flavour and texture start here.

2. Char is key. Traditionally, butter chicken gets its deep, smokey flavour from a tandoor. At home though, high-heat roasting/grilling or charring in a pan will get you close enough. Don’t be afraid of a little blackening – it adds depth.

3. The right tomatoes matter. As always though, this comes down to preference. I like to use ultra ripe, fresh tomatoes and a little tomato paste to get that deep, slightly sweet base. Others prefer to use canned tomatoes. Do what you will.

4. Don’t drown it in cream. Butter chicken should be creamy, yes, but it’s not just about heavy cream. The richness comes from the butter, the toasted cashews and a proper emulsification of the sauce. Too much cream and you may start to lose the punch you worked so hard to create.

5. Balance is everything. Butter chicken isn’t supposed to be overly sweet or aggressively spicy – it’s all about harmony. A little honey or sugar to round out the acidity, a squeeze of lemon to brighten it up and just enough spice to keep things humming.

This is the kind of butter chicken that makes you want to slow down and savour every bite. Serve it with fluffy basmati rice, warm naan, and an ice-cold beer on the side. Now, let’s get into the detailed recipe.