Classic Butter Chicken
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Category
Main Course
Cuisine
Indian
Author:
Spice Zen
Servings
4
Prep Time
15 minutes
Cook Time
25 minutes
Marination Time
3-4 hours
Dietary Information
Gluten Free, Nut Free, Soy Free, Lactose Free (adaptable), Dairy Free (adaptable)
A classic North Indian butter chicken inspired by traditional home-style cooking. Chicken is marinated in yoghurt and warming spices, then simmered in a velvety tomato-based sauce enriched with ghee and cream. Gently spiced, aromatic and comforting, this recipe delivers the depth and richness butter chicken is known for, while remaining adaptable for lactose-free or dairy-free cooking.
Ingredients
Marinade
- 500 g boneless chicken thighs or breast, cut into 4 cm pieces
- 2 tbsp full-fat yoghurt
- 1 tsp Spice Zen Butter Chicken Spice Blend
- 1 tbsp lemon juice
- 1 tsp salt
Butter Chicken Sauce
- 2 tbsp Spice Zen Sunflower Oil or ghee
- 1 tbsp Spice Zen Butter Chicken Spice Blend
- 2 medium onion, smoothly blended
- 2–3 garlic cloves, smoothly blended
- 1 tsp ginger paste (or ½ tsp Spice Zen Fresh Ground Dried Ginger)
- 1 cup smooth tomato passata
- 1 tbsp tomato paste
- ½ cup water
- ½ cup thickened cream or coconut cream
- 1 tsp coconut sugar (optional)
- Salt, to taste
- Optional finish: 1 tbsp butter or ghee
To Garnish
-
Fresh coriander, finely chopped
Directions
- Combine yoghurt, lemon juice, salt, and 1 tsp Spice Zen Butter Chicken Spice Blend
- Add chicken, coat well, cover, and refrigerate for 3–4 hours (or at least 30 minutes if short on time)
- Grill, pan-sear, or oven-cook the chicken at 200°C for 10–12 minutes until just cooked
- Set aside, reserving any juices
- Heat sunflower oil or ghee in a pan over medium heat
- Add onion, garlic, and ginger; sauté until soft and fragrant
- Add 1 tbsp Spice Zen Butter Chicken Spice Blend and gently bloom
- Add passata, tomato paste, water, and salt
- Simmer for 10 minutes until rich and glossy
- Add chicken and any reserved juices
- Simmer for 5 minutes
- Reduce heat and stir in cream or coconut cream
- Finish with butter or ghee if using
- Rest for 10–15 minutes to allow the sauce to settle and become silky
- Garnish with coriander and serve hot with rice or gluten-free naan
Chef's Notes
Blend onion and tomato smoothly to create the silkiest sauce.
Resting the curry before serving improves texture and flavour.
Adjust sweetness at the end rather than early in cooking.
Recipe Note
Sweetness
For a sweeter, restaurant-style butter chicken, add an extra ½–1 tsp coconut sugar to taste.
Creaminess
½ cup cream or coconut cream gives a rich texture—reduce for lighter, increase for richer.
Dietary variations
Lactose-free—use lactose-free yoghurt and cream with sunflower oil.
Dairy-free—use coconut yoghurt and coconut cream with sunflower oil.
Mild kid-friendly—reduce spice blend slightly or increase cream/coconut cream.
These recipes are provided for general inspiration and home use. Results may vary depending on ingredients, equipment and technique. Please check ingredients for allergens and follow safe food handling practices.
