How to Make Butter Chicken – UK Indian Style


--- published by foodie Parmod.

Butter Chicken is one of the most popular Indian dishes enjoyed across the UK. Creamy, mildly spiced, and packed with rich flavours, it’s a favourite in British Indian restaurants and takeaways. Known in India as Murgh Makhani, this dish features tender chicken in a velvety tomato and butter-based sauce, perfectly paired with naan bread or basmati rice.


In this easy step-by-step guide, we’ll show you how to make Butter Chicken UK Indian style at home using simple ingredients you can find in any British supermarket. Ideal for weeknight dinners or impressing guests, this homemade version is just as good – if not better – than your local takeaway.



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What is Butter Chicken?


Originating in Delhi, Butter Chicken was created by combining leftover tandoori chicken with a rich tomato and butter gravy. The UK Indian version of this dish typically uses marinated chicken cooked in a creamy, mildly spiced sauce. It’s perfect for those who love curry but prefer something a little less fiery than a vindaloo or madras.



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Ingredients (Serves 4)


For the Chicken Marinade:


500g boneless chicken breast or thigh, cut into chunks


150g plain yoghurt


1 tbsp lemon juice


1 tsp ground cumin


1 tsp ground coriander


1 tsp garam masala


½ tsp turmeric


1 tsp paprika


1 tsp ginger-garlic paste


Salt, to taste



For the Sauce:


2 tbsp unsalted butter


1 tbsp oil


1 large onion, finely chopped


2 tsp ginger-garlic paste


1½ tsp ground cumin


1 tsp chilli powder (adjust to taste)


1 tsp paprika


400g chopped tinned tomatoes


1 tsp sugar


100ml double cream


1 tbsp dried fenugreek leaves (kasuri methi, optional)


Extra butter for garnish


Fresh coriander to serve




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Method


1. Marinate the Chicken


In a bowl, combine yoghurt, lemon juice, ginger-garlic paste, and all the spices. Add the chicken, mix well, and let it marinate for at least 1 hour (overnight is even better for deeper flavour).


2. Cook the Chicken


You can grill, bake, or pan-fry the marinated chicken.


To grill: Preheat the grill and cook for 10–15 minutes, turning halfway.


To pan-fry: Heat 1 tbsp oil in a pan and cook chicken until browned and just cooked through. Set aside.



3. Make the Butter Chicken Sauce


In a large pan, heat butter and a splash of oil.


Add chopped onions and sauté on medium heat until golden.


Stir in the ginger-garlic paste and cook for 1–2 minutes.


Add ground cumin, paprika, chilli powder, and sugar. Stir well.


Pour in the chopped tomatoes. Simmer for 10 minutes until the oil starts to separate.


Use a stick blender (optional) to blend the sauce until smooth.



4. Add the Chicken and Cream


Add the cooked chicken pieces to the sauce. Simmer for another 10 minutes.


Stir in the double cream and crushed fenugreek leaves (if using).


Simmer gently for 5 more minutes until everything is well combined.



5. Garnish and Serve


Top with a knob of butter and a sprinkle of chopped fresh coriander. Serve hot with steamed basmati rice, naan, or chapatti.



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Tips for the Best Butter Chicken


Use chicken thighs for extra tenderness.


Marinate the chicken for at least an hour – the longer, the better.


Add more cream for a richer sauce, or coconut milk for a twist.


To make it healthier, swap double cream for Greek yoghurt (add it at the end on low heat to avoid splitting).




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Why You'll Love This Recipe


✔️ Easy to follow and perfect for beginners

✔️ Family-friendly and not too spicy

✔️ Restaurant-style flavour at home

✔️ Uses simple ingredients found in UK supermarkets

✔️ Ready in under an hour



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Common Questions


Can I make Butter Chicken ahead of time?


Yes! Butter Chicken actually tastes better the next day as the flavours deepen. Store in the fridge for up to 3 days or freeze for up to a month.


Is Butter Chicken spicy?


This UK Indian style version is mildly spiced, but you can adjust the heat by adding more or less chilli powder.


What should I serve with Butter Chicken?


It pairs beautifully with garlic naan, pilau rice, or even jeera rice (cumin rice). Add a side of mango chutney or raita for the full curry house experience.



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Final Thoughts


Now that you know how to make Butter Chicken UK Indian style, it’s time to bring those takeaway vibes to your own kitchen. Whether it’s a cosy night in or a weekend dinner with friends, this creamy and comforting curry is always a winner.


So go on – grab your spices, fire up the hob, and enjoy this much-loved classic with a homemade twist.



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--- write ✍️ by foodie Parmod.


Enjoyed this recipe? Leave a comment or share your dish on social media with the hashtag #UKButterChicken!




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