Butter chicken with Indian Butter Bliss: restaurant-quality in 45 minutes

You've ordered butter chicken a hundred times. Rich, creamy, that perfect balance of spice and tomato and butter. Now make it at home in less than an hour, without hunting down six different spices. Indian Butter Bliss does the work: garam masala, coriander, cumin, fenugreek, all balanced and ready.

Why this works

Butter chicken is all about layers. You marinate the chicken so it soaks up flavour. You char it so you get dark, smoky edges. Then you build a sauce that's rich but not heavy, spiced but not aggressive.

The secret is balance. Too much tomato and it's sharp. Too much cream and it's flat. Indian Butter Bliss gives you the spice backbone: warm garam masala, earthy cumin, floral coriander. One blend, used twice: once in the marinade, once in the sauce.

Three ways to use this recipe

• Weeknight version: Skip the marinating. Toss chicken in yoghurt and Indian Butter Bliss and sear immediately. Still good, just faster.
• Meal prep batch: Double the recipe. Freeze half in portions. Reheat with a splash of cream.
• Vegetarian swap: Use paneer or cauliflower instead of chicken. Roast until golden, then add to the sauce.

Ingredients

For the marinade:

• 500g boneless chicken breast or thighs, cut into pieces
• 100g Greek yoghurt
• 2 tbsp Indian Butter Bliss
• 1 tbsp lemon juice
• Pinch of salt

For the sauce:

• 2 tbsp butter
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp Indian Butter Bliss
• 400g tin chopped tomatoes
• 150ml double cream
• 1 tsp sugar (optional)
• Salt to taste
• Fresh coriander, for garnish

Method

1. Marinate: Mix yoghurt, 2 tbsp Indian Butter Bliss, lemon juice, and salt. Add the chicken and coat well. Rest for 30 minutes, or overnight in the fridge.
2. Sear: Heat a pan over medium-high. Shake excess marinade off the chicken and sear in batches until golden and slightly charred, 3-4 minutes per side. Set aside.
3. Build the sauce: In the same pan, melt the butter. Cook the onion until soft, 5 minutes. Add garlic and ginger, cook 1 minute. Add 1 tbsp Indian Butter Bliss and let it bloom 30 seconds. Add tinned tomatoes and simmer 10 minutes until thickened.
4. Blend and finish: Blitz the sauce smooth with a stick blender. Stir in cream, taste, adjust salt and sugar. Return the chicken and resting juices. Simmer gently 5-10 minutes until the chicken is cooked through and the sauce is glossy.
5. Serve: Garnish with fresh coriander. Serve with basmati rice or naan.

Chef's Tip

The darker you char the chicken, the deeper the flavour. Don't be afraid of those blackened edges. If your sauce looks too thick after adding the chicken, thin it with a splash of water or stock. Butter chicken should coat the back of a spoon, not sit like a paste.

Love coconut-based curries too? Try our Thai Red Curry. Or explore Royal Biryani Blend for fragrant rice. What do you serve with yours?

FAQ

Can I use chicken thighs instead of breast?

Yes, thighs work better. They stay juicier and handle the sauce better. Boneless thighs are easiest, but bone-in adds flavour if you have time.

What's the difference between butter chicken and tikka masala?

Butter chicken has a smoother, creamier tomato sauce. Tikka masala is chunkier with more tomato and peppers. Both use similar spices, but butter chicken is richer.

How do I make this dairy-free?

Use coconut cream instead of double cream, and swap butter for ghee or coconut oil. Cashew cream is another option.

Can I prep this ahead?

Yes. Marinate the chicken overnight. Or make the whole dish a day ahead: the flavours get better. Reheat gently with a splash of cream or water.

What should I serve with butter chicken?

Basmati rice or naan bread. Raita (yoghurt with cucumber) cuts through the richness.