Classic Butter Chicken Boujee Booze

Classic Butter Chicken

Classic Butter Chicken
If ever you see someone eating in an Indian restaurant for the first time and they’re scared they’re going to burn the sh*t out of themselves or upset their stomach, they order butter chicken. Every time. Lucky for them it is delicious! Lightly spiced and comforting it is a winner winner chicken dinner. 
Serves 4 



  • 900g boneless, skinless chicken thighs cut into 1 inch pieces
  • 2 tbsp olive oil
  • 3 tbsp butter
  • 2 onions, diced
  • 1 tbsp grated fresh ginger
  • 6 cloves garlic, minced
  • 2 tsp cumin
  • 4 tsp garam masala
  • 1 tsp coriander
  • 2 tsp chilli powder
  • ½ tsp turmeric
  • 60ml chicken stock
  • 1 x 400g tin chopped tomatoes
  • 1 tsp brown sugar
  • 240ml heavy cream
  • 2 tbsp lemon juice
  • 240ml plain yoghurt
  • Salt and pepper


  1. In a mixing bowl combine 2 tsp garam masala, 2 tbsp lemon juice, 1 tsp cumin, 1 tsp salt, 1 tsp pepper, 2 cloves minced garlic, ½ tsp turmeric, 1 tsp chilli powder and your plain yoghurt.
  2. Mix well to combine.
  3. Toss in your chicken and coat it all well.
  4. Cover with cling film and leave to refrigerate overnight.
  5. Remove from the bowl and drain any excess marinade through a sieve.
  6. Heat oil in large pan or pot over medium high heat.
  7. In batches add your chicken.
  8. Fry for about 4 minutes each side, until nicely browned.
  9. Remove and set aside.
  10. Continue until all chicken is cooked.
  11. Lob your butter in the pot now.
  12. Chuck in your onions and scrape up any brown bits that may have stuck to the bottom.
  13. Fry for 5 minutes.
  14. Add your garlic and ginger.
  15. Saute for about 4 minutes.
  16. Chuck in your cumin, garam masala and coriander.
  17. Mix it all well.
  18. Add your crushed tomatoes, 1 tsp chilli powder and stir the whole thing well.
  19. Let simmer now for 15-20 minutes, stirring occasionally.
  20. It should thicken nicely.
  21. Season well with salt and pepper.
  22. Remove the sauce from the heat and allow to cool.
  23. Using a hand blender, or you can put it into a blender, we need to blitz it.
  24. Work in batches if needs be, depending on the size of your blender.
  25. Make sure it is cool enough before doing so.
  26. We need it super smooth.
  27. Get the sauce back in the pan now.
  28. Add in your cream and sugar.
  29. Stir well.
  30. Add back in your chicken.
  31. Let simmer now again for 10-12 minutes.
  32. Sauce should be bubbling a bit.
  33. You’re ready to go. 
  34. Serve with rice and Naan.