Ingredients

500g skinless boneless chicken thighs

1 lemon, juiced

2 tsp ground cumin

2 tsp paprika

1-2 tsp hot chilli powder

200g natural yogurt

2 tbsp vegetable oil

1 large onion, chopped

3 garlic cloves, crushed

1 green chilli, deseeded and finely chopped (optional)

Thumb-sized piece ginger, grated

1 tsp garam masala

2 tsp ground fenugreek

3 tbsp tomato purée

300ml chicken stock

50g flaked almonds, toasted

Cooked basmati rice, to serve

Naan bread, to serve

Mango chutney or lime pickle, to serve

Fresh coriander, to garnish

Lime wedges, to serve

Instructions

Step 1: In a medium bowl, combine the lemon juice, ground cumin, paprika, hot chilli powder, and natural yogurt with some salt and pepper to create the marinade. Chop the chicken into bite-sized pieces and toss them well in the marinade. Cover and refrigerate for at least 1 hour, or overnight for extra flavor.

Step 2: Heat the vegetable oil in a large, heavy saucepan over medium heat. Add the chopped onion, crushed garlic, green chilli (if using), grated ginger, and season with salt. Cook for about 10 minutes until the onion softens and turns translucent.

Step 3: Stir in the garam masala, ground fenugreek, and tomato purée. Cook for 2 more minutes to release the aromas, then pour in the chicken stock.

Step 4: Add the marinated chicken along with any leftover marinade from the bowl. Simmer the mixture for 15 minutes until the chicken is cooked through.

Step 5: Allow the curry to simmer for another 5 minutes to thicken slightly. Sprinkle the toasted flaked almonds over the top just before serving.

Step 6: Serve the butter chicken hot with cooked basmati rice, naan bread, mango chutney or lime pickle, fresh coriander, and lime wedges on the side.

Tips & Variations

For a creamier sauce, stir in a splash of cream or coconut milk towards the end of cooking.

If you prefer less heat, reduce the chilli powder or omit the green chilli entirely.

Use chicken breasts if you want a leaner option, but thighs remain more tender and flavorful.

Marinate the chicken overnight to deepen the flavors and tenderize the meat further.

To make it gluten-free, ensure your naan or bread alternatives are suitable or omit them altogether.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast can be used, but it cooks faster and can dry out if overcooked. Keep an eye on the cooking time and remove from heat as soon as the chicken is cooked through.

Is it possible to make this dish vegetarian?

Absolutely. Substitute the chicken with firm paneer cubes or vegetables like cauliflower and chickpeas. Adjust cooking times accordingly and use vegetable stock instead of chicken stock.