Woah, what a spread! Did you know that Butter Chicken is actually the one of the easiest curries to make? Short ingredient list and you can get everything from the supermarket – and this is a CHEF recipe. The sauce is ridiculously delicious, I want it on tap! See how easy this is to make in the recipe video.
This fabulous Indian spread is brought to you by 20th Century Fox, celebrating the launch of The Second Best Marigold Hotel movie set in India!!!
Do you remember when I went on my Cuban bender earlier this year, inspired by the movie Chef? I made Mojo Marinated Pork and Cubanos (Cuban Pork Sandwiches, still officially the BEST sandwich I have ever made!)
This movie, based in India, was the inspiration for this EASY Indian spread I’m sharing today!
Well! This time it’s Indian! When an advance copy of The Second Best Exotic Marigold Hotel landed on my lap, I jumped on it because I loved the first one, The Best Exotic Marigold Hotel. Have you seen it? It’s hilarious. It sounds weird describing it – a group of British retirees moving to live their golden years in a somewhat run down Indian hotel. It was a huge hit! And the sequel is just as good!! Even the name had me smiling. The “Second” best? What…?
The cast is really surprising – big names including Judi Dench (007!), Dev Patel (the main character in Slumdog Millionaire), Maggie Smith (from Harry Potter!!), and – get this – Richard Gere!
When it comes to feel good movies, there’s a fine line between corny and sentimental and this movie stays on the right side of that line. You can’t help but be drawn in by the festivities of the wedding around which the movie is centred. Indian weddings are a kaleidoscope of colour and an extravaganza that is no comparison to any wedding I’ve attended!
PS In case you are wondering….YES that is Richard Gere hitting up the dance floor with his Bollywood moves!
The Second Best Exotic Marigold Hotel is totally “my kind” of movie. I’m not into heavy or depressing, sci-fi, thrillers or horror. I’m a total wuss. I actually have nightmares after watching scary movies. Seriously. The last “scary” movie I saw at the cinema was I Am Legend and I was so angry with my friend who told me it was an action movie, but in fact it was a thriller and I spent most of the movie curled up in a ball on the seat with my hands over my eyes.
And I had “end of the world” nightmares for days afterwards.
In my downtime, I like entertaining, light hearted movies. Preferably comedies, but not ridiculous ones like American Pie (cringe!). So The Second Best Exotic Marigold Hotel and good food is my idea of a perfect Friday movie night. And how much more fitting than to create an Indian feast that is perfect couch food?
(PS My definition of couch food is food you can eat with a spoon without taking your eyes off the TV)
As much as I love making Indian food at home, sometimes I find the list of ingredients daunting! It’s easy enough to make once I gather all the ingredients, but that’s where I usually fall short because it requires a trip to an Indian grocery store.
Butter chicken is one of the few exceptions. I was elated when I discovered a Chef recipe for butter chicken and realised how easy it is. But more importantly, you can get all the ingredients from any supermarket. Yes!
And of course, to make a proper Indian feast, the sides are essentials. Because every curry needs bread to scoop up the sauce with, right? I was going to make naan, but the couch was calling me so I made my fast and Easy No Yeast Flatbread instead. Try telling me this doesn’t look like it belongs in this feast!
And the finishing touch was a pile of papadums that took me all of 2 minutes to make in the microwave. It’s ridiculously easy plus the added benefit of being fat free. All you need to do is place the papadums around the edge of the microwave turntable and cook on high for 45 seconds to 1 minute or until they are puffed up. They’ll be soft while warm but as soon as they cool down, they crisp up.
I hope this has inspired you to try your hand at making an Indian feast at home! You will honestly be amazed how much depth of flavour there is in the Butter Chicken despite how few ingredients are in it.
And if you want to go all the way like I did, make it an Indian Movie Night In with The Second Best Exotic Marigold Hotel movie! Scroll down below the recipe to see the trailer and get the movie!
– Nagi x
ON THE SIDE + MORE CURRIES
- These Easy No Yeast Flatbreads – essentially an easy naan
- Try this Indian Tomato Salad on the side (Mint Raita Dressing ideal for serving with this Biryani)
- Give this Everyday Cabbage Salad an Indian spin by sauteing garlic and cumin seeds in oil before mixing up with other Dressing ingredients
- Curry lovers, head here -> Curry Collection
One of the simplest of all Indian curries also happens to be one of the most popular in the world. You may be surprised that butter is not an ingredient in this butter chicken recipe (which is a Chef recipe!), nor any other recipe I have seen in restaurant and chef cookbooks. The buttery flavour in this dish comes from the cream. In fact, butter is not used in Indian cooking - though Ghee is (which is a clarified butter). You can get everything you need from the supermarket, it's really easy and the sauce is so good that you will want it on tap! RECIPE VIDEO below.
- 1/2 cup plain yoghurt, full fat
- 1 tbsp lemon juice
- 1 tsp tumeric powder
- 2 tsp garam masala (Note 1)
- 1/2 tsp chili powder or cayenne pepper powder (Note 2)
- 1 tsp ground cumin
- 1 tbsp fresh grated ginger
- 2 cloves garlic, crushed
- 1.5 lb / 750 g chicken thigh fillets, cut into bite size pieces
- 1 tbsp vegetable oil or ghee (Note 3)
- 1 cup tomato passata or puree (Note 4)
- 1 tbsp sugar
- 1 1/4 tsp salt
- 1 cup cream OR for a lighter version use 3/4 cup light cream + 1/4 cup milk (full fat or low fat, I used this)
- Rice
- Coriander/cilantro (optional)
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Optional step: for an extra smooth sauce, combine the Marinade ingredients (except the chicken) in a food processor and blend until smooth.
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Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours.
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Heat the vegetable oil over high heat in a large fry pan. Take the chicken out of the Marinade but do not wipe or shake off the marinade from the chicken (but don't pour the Marinade left in the bowl into the fry pan).
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Place chicken in the fry pan and cook for around 3 minutes, or until the chicken is white all over (it doesn't really brown because of the Marinade).
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Add the tomato passata, sugar and salt. Turn down to low and simmer for 20 minutes.
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Do a taste test to see if it needs more salt. Stir through the cream, then remove from heat.
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Garnish with coriander/cilantro leaves if using. Serve with basmati rice.
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The Butter Chicken is pictured with my very easy No Yeast Flatbread and no-fry papadums (Note 5).
1. Garam Masala is a spice mix that is readily available at supermarkets nowadays. You will find it in the spice section and it costs around the same as other spices.
2. This is not chili powder as Americans know it! American Chili Powder contains things other than ground dried chili. Use pure chili powder or cayenne pepper to add a spice kick. The spiciness is very mild.
3. Ghee is a clarified butter used in Indian cooking. It can be substituted with almost any cooking oil, or even butter (but cooking oil is better as it doesn't brown).
4. Tomato passata is pureed tinned tomatoes. Nowadays it is readily available in supermarkets, usually alongside pasta sauces. It costs just a tiny bit more, sometimes the same, as canned tomatoes. If you can't find it, puree canned tomatoes using a blender. This will also work with what is called "Tomato Sauce" in America (Australia! Don't use what we call Tomato Sauce!)
5. To make papadums, just place store bought raw papadums (which are really cheap - around $1 for a packet) in the microwave on the edge of the turntable. Then microwave for 45 seconds to 1 minute, or until puffed up. They will crisp up when they cool.
6. Adapted from a recipe by Luke Mangan, an Australian chef and restauranteur. The only adjustments I made was to add salt (I am sure it was inadvertently omitted from his recipe) and providing the lighter option for the cream.
WATCH HOW TO MAKE IT
Butter Chicken recipe video!
This post is brought to you by Twentieth Century Fox who provided me with an advance copy of The Second Best Exotic Marigold Hotel. Host your own Indian movie night in with this Butter Chicken Curry!
This was by far my favorite butter chicken dish ever! Amazing flavor and texture, will definitely be making this one again. I didn’t have (and here we go haha with the alterations..I know, I know) cream, so I put a combo of full fat sour cream and yoghurt in with the milk and it was seriously delicious. Next time I will try it with the cream if I have it, it’s nice to know that you can make substitutions and still have it taste amazing. Also I always add a little cinnamon to my curries which give them a little extra warmth 😉 Your easy flatbread recipe worked out great used as naan bread too 😀
Thanks for all your hard work and dedication!
What do we do with left over marinade left in bowl!
Hello! Could I substitute coconut milk for the cream?
You sure can! It’s lovely – a handful of readers have done the same! N x
Hi Nagi
I’ve made this many times, but my sauce curdles. Any ideas why and how to rectify it please?
Thanks,
Kim
Don’t let the cream boil. Pop it in literally just before serving.
can you omit or replace yogurt?
Can i use tomato Paste instead?
Sorry Alysa, that will make it too sour 🙂 N x
I made this recipe last week and my husband couldn’t get enough! I currently have another batch (double recipe) marinating now. The first time I made it though, I cut back on the garam masala (2 tsp. seemed like a lot to me), since I always think it adds too much cinnamon and clove flavors. I put in only 1 scant tsp of the garam masala, but doubled the turmeric. I think that’ll be my way of making it every time. When I was putting the individual chicken pieces into the frying pan using tongs, there really wasn’t that much sauce left in the bowl, so next time, I won’t be so slow and careful about it. The recipe says not to use all the sauce, but I think I’ll just scoop it all out with a spatula. But I don’t mean to sound critical about it. It’s really my new favorite butter chicken!
I don’t take it as critical at all! Recipes are made for adjustment to people’s own tastes 🙂 I myself hardly ever follow a recipe strictly!! N x
Hi Nagi.
This recipe is a winner! We enjoyed it so much and my son who is a butter chicken enthusiast gave it high praise.
It was so easy to cook.
Thank you for the tip on making passata from tin toms (genius!)
I used Carnation Lite Cooking Cream which worked really well and (hopefully) saved some calories 🙂.
My search for a butter chicken recipe is over.
Suzie x
Terrific to hear you enjoyed this Suzanne!! Thanks for taking the time to come back and let me know – N x
Hi Nagi!
Thanks for sharing the recipe! I was wondering if canned coconut milk & coconut cream could be used in place on the cream? Also, I’m doubling the recipe but my sauce seems to be a bit runny. Should I let it simmer longer to reduce?
Thanks!
Hi Tanya! It sure can, others have used it 🙂 Yes just simmer longer to reduce, if you double the recipe there’s a lot more sauce to reduce, the times in the recipe are for a single batch 🙂
Can this be frozen? Thank you!
Hi Jo! It should be fine – give the sauce a good mix once reheated! 🙂
I made this tonight for dinner and it was wonderful! My picky kids and husband even approved! Thanks so much for a simple to follow plus delicious recipe!
Great to hear Londe! Thank you for taking the time to let me know! N x
Nagi
What would the amount of ingredients be for a party of 40 people it’s for a surprise 50th birthday and I think they would love your recipe.
Yours Sincerely
Stuart
Hi James! Just use the recipe scaler – click on Servings and SLIDE!
Hi Nagi,
Can you make this in the crockpot?
Nagii can I use coconut milk instead of cream?
Sure thing! 🙂 N x
Hi Nagi,
Am I able to slow cook this recipe? I like when the chicken falls apart but I’m assuming you can’t really with the yogurt?
I’ve made it before and it was delicious!
X Shae
OMG Nagi this is the best butter chicken I’ve ever tasted …. Finally cooked his for dinner tonight (had the chicken marinated yesterday). So delish. – was finger licking good. Will never buy the butter chicken sauce in a jar anymore. Both hubby & son were impressed and praised my chef’s skills hahahaha. Thanks so much for sharing all these good recipes. So easy to make.
Hi Nagi, can i use Greek style yoghurt instead of cream for the curry?
Hi Angie! It won’t have the same rich finish you get in Butter Chicken but it’s a great low fat alternative! 🙂 N x
This was delicious & SO easy!! I made it exactly as-is, just left out cioriander/cilantro (HATE it!). I used cayenne and it was mild (marinated for 24 hrs). I finished cooking it & had to run out for an appointment, my husband texted within minutes “delicious, keep this recipe & make often”. That says it all!! Passatta – our grocery store carried it (Mariano’s in Chicagoland), so I tried it – a Costco can of tomato sauce & a dallop of paste would’ve worked fine too. Looking forward to trying some of your other recipes!! Glad I stumbled across the Butter Chicken recipe!!
I made this last night and it was amazing! Just wondering for future use, how could I I make this as a sauce with the same spices from the chicken marinade? We love to have extra sauce with our Indian dishes to mix in with rice & naan.
That’s so great to hear Marlene! I’m so happy to hear that! Hmm, that’s a tough one. I would probably make up a small batch of the spices from the marinade and saute that with onions in the sauce 🙂 N x ❤️
Hi Marlene, I agree we love saucy Indian too. I expanded the sauce by adding a can of coconut milk. Then I added a tbls of plain flour to thicken it slightly too.
As a side note I also added 3 cardamom pods and 3 bay leaves. I didn’t marinate overnight, but was still very delicious.
Thanks for your recipe Nag.