Butter Chicken — Mild, Creamy and Ready in 40 Minutes
Marinate chicken cubes 15 minutes in yoghurt, garam masala and garlic, sear, remove. Soften onion, ginger and garlic in butter, toast the spices, reduce tinned tomatoes 15 minutes, blend, stir in cream and butter, chicken back in, 5 minutes. With rice and naan. Blending makes the sauce velvety like the restaurant's.
Butter chicken is the Indian dish most often ordered in Switzerland because it is mild, creamy and slightly sweet — children eat it without argument. At home it does not need twenty spices: garam masala, cumin, paprika, ginger, garlic. The rest is tomatoes, butter and cream, and a stick blender that makes the sauce as velvety as the restaurant's.
Ingredients
- 600 g Chicken breast (in 3 cm cubes)
Marinade
- 150 g Natural yoghurt
- 2 tsp Garam masala
- 1 tsp Turmeric
- 2 pieces Garlic cloves
- 1 tsp Salt
Sauce
- 60 g Butter
- 1 piece Onion
- 2 pieces Garlic cloves
- 3 cm Ginger
- 2 tsp Garam masala
- 1 tsp Ground cumin
- 1 tsp Paprika
- 2 tbsp Tomato purée
- 1 tin Tomatoes (chopped, 400 g)
- 2 dl Double cream
- 1 tsp Sugar
- ½ bunch Coriander
- 300 g Basmati rice
Method
- 1
Marinate
Mix the yoghurt with garam masala, turmeric, crushed garlic and salt, toss the chicken cubes in it. Let stand 15 minutes, longer is fine. Put the rice on.
- 2
Sear the chicken
Heat 20 g butter in a large pan until very hot. Fry the chicken with its marinade in two batches for 4 minutes each until coloured. Remove.
- 3
Start the sauce
Finely chop the onion, garlic and ginger. Soften in 20 g butter for 5 minutes. Add the garam masala, cumin, paprika and tomato purée, toast 1 minute. Add the tomatoes, sugar and 1 dl water, simmer 15 minutes.
- 4
Blend
Blend the sauce smooth with a stick blender. Stir in the cream and remaining butter, taste — it should be mild, creamy and slightly sweet.
- 5
Finish
Chicken and its juices back into the sauce, 5 minutes over low heat. Scatter with coriander, serve with rice and naan.
Tips
- Garam masala is in the spice aisle at Migros and Coop — it is the only 'special' ingredient. Turmeric, cumin and paprika are standard. Ready curry pastes are not needed.
- The sauce is better on day two. Make double the sauce, freeze half without the chicken — next time just sear chicken and add it.
- With 1 tin chickpeas and 200 g cauliflower instead of chicken it becomes a vegetarian butter curry that is just as creamy. Simmer the cauliflower 10 minutes in the sauce.
What can I substitute?
Coconut milk is lactose-free and slightly sweeter. Stir yoghurt in only at the end over low heat, or it curdles.
Thigh stays juicier and is more forgiving. Marinate tofu the same way and fry until crisp — the vegetarian version.
Not the same, but close. Curry powder has more turmeric; cinnamon brings the warmth of garam masala.
Nutrition per serving
Estimated from the ingredients.
Frequently asked questions
Is butter chicken spicy?
No — it is the mildest Indian curry and therefore the most popular with children. Garam masala is warm, not hot. For heat, add chilli powder to the sauce or chilli flakes on the plate.
What is the difference between butter chicken and chicken tikka masala?
Butter chicken is milder, sweeter and creamier — more butter and cream, fewer spices. Tikka masala is spicier, with grilled chicken and a more tomato-heavy sauce with onions. Both share the same base; the differences are cream and heat.
Can I freeze butter chicken?
Yes, up to three months. The cream sauce can split slightly on thawing — warm slowly and whisk smooth. Better: freeze the sauce without cream and add the cream when reheating.
How much does butter chicken cost per person?
About 4.50 CHF per person with Swiss chicken breast, rice included. With thigh, about 3.50 CHF. The takeaway costs 20 CHF.
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