Butter Chicken

Butter chicken, or murgh makhani, is a popular Indian dish known for its rich, creamy tomato-based sauce and tender pieces of chicken. The chicken is marinated in a blend of yogurt and spices, then cooked in a buttery, flavorful gravy that combines ingredients like tomatoes, cream, and garam masala. Often served with naan or rice, butter chicken is a beloved comfort food with a perfect balance of savory, spicy, and slightly sweet flavors.

Prep time

30 min

Serves

up to 6

Cook time

1 hour

THE FACTS
Stays fresh for 4 days in the fridge

Able to freeze

Cheap ingredients

GARAM MASALA

4 tbsp 35g ground cumin

2 tbsp 12g ground coriander

2 tbsp 10g ground cardamom

2 tbsp 10g Green cardamom seeds

2 tbsp 18g black pepper corns

4 teaspoons ground cinnamon x1 quill

2 tsp 2g ground cloves

2 teaspoons ground nutmeg

5 5g star anise

CHICKEN MARINADE

20g brown sugar

15g garlic

15g ginger

385g chicken

1 tbsp 16g lemon juice

1 tsp 5g oil

10g spice mix 1 tbsp

BUTTER CHICKEN SAUCE

45g butter

275g onion

12g garlic

15g ginger

50ml 56g milk

50ml 56g water

15g 1 tbsp brown sugar

1.5 tsp 5g salt

5 tsp 20g garam masala

1 tsp kashmiri chilli powder

100ml heavy cream

Simplified Recipe Card

Sliver and Bite's garam masala is a fragrant and aromatic Indian spice blend made from a variety of ground spices. The mix typically includes ingredients like cumin, coriander, cardamom, cinnamon, cloves, and black pepper, though variations may include other spices like nutmeg, bay leaves, or fennel seeds. The name "garam masala" translates to "hot spice mix," but it refers more to the warming quality of the spices rather than actual heat.

You can follow the directions below and the real time tutorial will be coming soon.

Bite Size

2 min

Real time tutorial

16 min

METHOD (Garam Masala)

or click here to see the recipe and video

1. Start with roasting / toasting all the spices from the ingredient list in a heavy base pot to the point of smoking. Ensure you are stirring so the spices don't burn. Continue to stir until you are happy all the spices have a chance to have the chance to have contact with the base of the pot.

2. Cool and then decant into a food processor or blender and blitz until a coarse powder. Transfer to a bowl ready to use or an airtight container for up to 4 months.

METHOD (Marinade)

1. Dice or cut the chicken into strips and place in a medium bowl with enough room to mix.

2. Add all the marinade ingredients and stir until fully combined, cover and leave in the fridge for 30 min to 24 hours. The longer you leave it the tender the chicken will be.

METHOD (Butter Chicken Sauce)

1. Place the butter into a pot on medium heat melt and brown a little, this will enhance the flavour.

2. Place diced onion into the pot and soften, no need to caramelise. Add the ginger and garlic along with the brown sugar and combine. Cook for 3 min stirring a few times so its doesn't burn.

3. Add salt garam masala and combine, cook for 1 min stirring the whole time.

4. Add crushed tomatoes, milk and water, stir to combine. The heat is still on a medium heat, bring the mixture up to a simmer.

5. Add kashmiri chilli powder and combine, cover pot with a lid.

6. Once mixture has been simmering for 10 min add cream and combine.

7. Once you have allowed the mixture to cool for at least 20 min place in a blender or use a stick blender to blitz into a liquid.

8. Stir in cooked chicken and either bring to a simmer to serve or transfer to a airtight container (preferably glass as the kashmiri chilli with stain plastic.)

PLATING UP

On a bed of basmati rice place some chicken and the butter chicken sauce over the top. Dot some Greek yoghurt around the bowl and sprinkle some coriander leaves. What's a Indian curry dish without naan? Click to cook Sliver and Bite's naan recipe.