My Comfort Kitchen

Creamy Homemade Butter Chicken

A rich, creamy butter chicken made with simple ingredients and gentle spices. This version is mild, digestion-friendly, and perfect for the whole family.

Serves: 4 • Prep Time: 20 minutes • Cook Time: 30 minutes • Marinate Time: 4 hours to overnight

Ingredients

Chicken

  • 1½ lb (700 g) boneless, skinless chicken (half thighs and half breasts), cut into bite-sized pieces
  • ½ cup plain yogurt
  • 1 tbsp lemon juice
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 2 tsp sweet paprika
  • 1 tbsp grated fresh ginger
  • 1 tsp salt

Sauce

  • 2 tbsp garlic-infused olive oil
  • 2 tbsp butter
  • 1 tsp grated fresh ginger
  • 3 tbsp tomato paste
  • 1 cup passata
  • 1 cup lactose-free heavy cream
  • 1 tsp sweet paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1½ tsp garam masala
  • ½ tsp turmeric
  • ¼ tsp ground cinnamon
  • ½ tsp sugar
  • 1 tsp salt, or to taste
  • Up to ½ cup chicken stock, if needed
  • Green tops of 2 scallions, thinly sliced

Instructions

  1. In a large bowl, combine all of the marinade ingredients. Add the chicken and mix until every piece is well coated. Cover and refrigerate for at least 4 hours, to overnight.
  2. Heat a large skillet over medium-high heat. Sear the marinated chicken in batches for 2–3 minutes per side until lightly browned. It does not need to be fully cooked. Remove and set aside.
  3. In the same skillet, melt the butter with the garlic-infused olive oil. Add the grated ginger and cook for about 30 seconds.
  4. Stir in the tomato paste and cook for 3–5 minutes, stirring often, until it becomes a deep brick-red colour.
  5. Add the paprika, cumin, coriander, garam masala, turmeric, and cinnamon. Cook for another 30 seconds.
  6. Pour in the passata and simmer for 10 minutes.
  7. Stir in the lactose-free heavy cream and sugar. Add a little chicken stock if you prefer a thinner sauce.
  8. Return the chicken and any juices to the skillet. Simmer gently for 8–10 minutes, or until the chicken is cooked through.
  9. Stir in the sliced scallion greens. Taste and adjust the salt if needed.
  10. Serve hot over basmati rice.

Tips

Marinate the chicken overnight for the best flavour, and don’t skip cooking the tomato paste until it darkens it adds depth to the sauce.

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