A rich, aromatic Indian dish featuring tender chicken in a creamy tomato-based sauce, accompanied by freshly made roti. This moderately complex recipe requires some preparation but rewards with authentic flavours and textures, perfect for a special dinner.
Preparation time
less than 30 mins
Cooking time
1 to 2 hours
Serves
Serves 4
By Seema Pankhania
From Saturday Kitchen
This recipe is high in saturated fats and calories due to butter, cream, and full-fat yogurt. It contains some vegetables and spices but is relatively high in sodium. (nutri-score)
Equipment
- Small bowl
- Large bowl
- Baking tray
- Large saucepan
- Frying pan
- Rolling pin
- Clean tea towel
£27.72 (available from £19.48)
Ingredients
For the paste:
- Garlic cloves: 10, crushed
- Fresh root ginger: 2cm/1in piece, grated
- Green chillies: 6, crushed
- Vegetable oil: 2 tbsp
For the chicken marinade:
- Plain full-fat yoghurt: 150g/5½oz
- Lemon juice: ½ lemon
- Red chilli powder: 1 tsp
- Ground turmeric: ½ tsp
- Ground cumin: 1 tsp
- Ground coriander: 1 tsp
- Garam masala: ½ tsp
- Boneless chicken thighs: 800g/1lb 12oz, cut into bite-sized pieces
- Salt: 1 tsp
For the curry:
- Butter or ghee: 150g/5½oz
- Large onion: 1, finely chopped
- Cumin seeds: ½ tsp
- Star anise: 1 (optional)
- Cinnamon stick: 1 (optional)
- Cloves: 3–4 (optional)
- Ground cumin: 1 tsp
- Garam masala: 1 tsp
- Ground coriander: 1 tsp
- Red chilli powder: 2 tsp
- Tomato purée: 3 tbsp
- Chopped tomatoes: 400g tin
- Double cream: 250ml/9fl oz
- Dried fenugreek leaves: 2 tbsp (optional)
- Lemon juice: ½ lemon
- Fresh coriander: small handful
- Salt: 1 tsp
For the roti:
- Chapati flour (wholemeal or plain): 300g/10½oz
- Salt: pinch
- Vegetable oil: 1 tbsp + extra for kneading
- Boiling water: 200ml/7fl oz
To serve:
- Steamed basmati rice
Method
Prepare the Paste and Marinade
- Mix garlic, ginger, chilli, and oil in a small bowl for the paste.
- In a large bowl, combine yoghurt, lemon juice, spices, and salt for the marinade.
- Add half of the paste to the marinade.
- Mix in chicken pieces and refrigerate if preparing ahead.
Grill the Chicken
- Preheat the grill to its highest setting.
- Grill marinated chicken for 5-6 minutes on each side until charred.
Make the Curry
- Melt butter in a large saucepan over medium heat.
- Add onion, cumin seeds, and optional whole spices. Cook for 10 minutes until golden.
- Add remaining paste, ground spices, salt, and tomato purée. Cook for 10 minutes.
- Add tinned tomatoes and cook for 15-20 minutes until thickened.
- Add grilled chicken, double cream, and optional fenugreek leaves.
- Cook for 5 minutes until chicken is cooked through.
- Add lemon juice and adjust seasoning.
Prepare the Roti
- Mix chapati flour, salt, oil, and boiling water.
- Knead for 5 minutes, then add oil and knead until soft.
- Rest dough for 15-20 minutes.
- Roll out small portions into thin circles.
- Cook each roti in a hot frying pan for 30 seconds on each side.
- Press with a tea towel to help puff up.
Serve
- Garnish curry with fresh coriander.
- Serve with steamed basmati rice and freshly made roti.
Nutri-score Health Check
This recipe receives a Nutri-Score of D (Less healthy). The score is based on the following factors:
- High saturated fat content from butter/ghee and double cream
- High calorie content due to fatty ingredients
- Presence of vegetables (onions, tomatoes) and spices provides some nutritional benefits
- Relatively high sodium content
- Protein from chicken contributes positively
- Limited fiber content, mainly from the roti if using wholemeal flour
The Nutri-Score has been automatically calculated from the ingredients in the recipe and is only a guide. Individual portion sizes and overall diet should be considered for a comprehensive health assessment.
Recipe FAQ
Can I use chicken breast instead of thighs? Yes, but thighs are preferred for their tenderness and flavor in this dish.
Is it possible to make a vegetarian version? You can substitute the chicken with paneer or mixed vegetables for a vegetarian butter masala.
Can I reduce the amount of cream to make it healthier? Yes, you can use less cream or substitute with Greek yogurt for a lighter version.
How spicy is this dish? It’s moderately spicy. Adjust the amount of chilli powder to your preference.
Can I make the curry sauce in advance? Absolutely! The sauce can be made ahead and refrigerated for up to 2 days.
What can I use instead of fenugreek leaves? You can omit them or use a small amount of maple syrup for a similar flavor.
Is it necessary to marinate the chicken overnight? While not necessary, marinating for at least 2 hours or overnight will enhance the flavor.
Can I freeze the butter chicken? Yes, it freezes well. Store in an airtight container for up to 3 months.
What’s the best way to reheat leftovers? Gently reheat on the stovetop, adding a splash of water if needed to thin the sauce.
Can I use store-bought naan instead of making roti? Yes, store-bought naan or any flatbread can be used as a substitute.
How long does homemade roti stay fresh? Homemade roti is best eaten fresh but can be stored in an airtight container for 1-2 days.
Can I make this dish less rich? Use less butter and cream, and consider using skinless chicken breast for a lighter version.
