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Butter chicken

Butter chicken

  • Asian
  • Curry
  • Indian
  • Main course
  • Pan-cooked
  • With poultry
  • Spicy

Chicken marinated in yoghurt and tandoori masala, then simmered with tomato, butter and cream.

Active time40 min

Cooking25 min

Total1 h 30 minResting : 30 min

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Ingredients

  • 2 cloves of garlic
  • 1 lemon
  • 1 tbsp ground coriander
  • 2 tsp ginger
  • 1 onion
  • 2 tbsp butter
  • 100 g full-fat cream (liquid)
  • half a cup of plain yoghurt
  • 400 g chicken breasts
  • ¼ tsp ground cinnamon — optional
  • 100 g tomato purée
  • 1 tsp ground turmeric
  • 2 tsp chilli powder
  • 50 g tandoori masala

Preparation

  1. Trim the chicken and cut it into small cubes. Squeeze the lemon. Mix its juice with the tandoori masala, yoghurt and chicken in a large mixing bowl. Coat the pieces thoroughly, cover and leave to marinate for at least 30 minutes in the refrigerator.

    1 lemon
    half a cup of plain yoghurt
    400 g chicken breasts
    50 g tandoori masala
    • knife
    • chopping board
    • citrus juicer
    • large mixing bowl
    • lid

  2. While the chicken is marinating in the refrigerator, peel and thinly slice the onion, peel and chop the garlic, then peel and grate enough ginger to measure 2 tsp. Melt the butter and cook the onion for 5 minutes with the optional cinnamon.

    1 onion
    2 tbsp butter
    ¼ tsp ground cinnamon — optional
    • large frying pan
    • spoon

  3. Stir in the garlic and ginger, then the turmeric, chilli and coriander. Fry over a medium heat.

    2 cloves of garlic
    1 tbsp ground coriander
    2 tsp ginger
    1 tsp ground turmeric
    2 tsp chilli powder
    • large frying pan
    • spoon

  4. Add the chicken with its marinade and fry for 5 minutes, stirring.

    • large frying pan
    • spoon

  5. Stir in the tomato purée, then the cream. Heat through, stirring. Cover and simmer gently for 15 minutes over a low heat, until the chicken has maintained a core temperature of 75 degrees Celsius for 30 seconds. Stir to prevent the sauce from sticking; add a little water if necessary.

    100 g full-fat cream (liquid)
    100 g tomato purée
    • large frying pan
    • spoon
    • lid
    • thermometer

Allergens

  • Milk
Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Recipe translated and adapted from Wikibooks and its contributors, under CC BY-SA 4.0.

  • Adaptation éditoriale : Correction du découpage approuvée par Roch le 9 novembre 2026. Relecture éditoriale.

Estimated times.

Butter chicken