Irresistible Jamie Oliver’s Butter Chicken Recipe

I’d never tried making butter chicken at home until a friend served me Jamie Oliver’s version at a dinner party last year. I figured it was one of those dishes that only worked if you ordered takeout or had a tandoori oven in your backyard.

Turns out I was wrong. Jamie’s recipe breaks it down into steps that actually make sense, and you don’t need any special equipment. Sure, the ingredient list looks long, but most of it is spices you probably already have. The key is marinating the chicken in yogurt and spices, then building up that creamy tomato sauce with butter, cashews, and cream. It takes about an hour start to finish, which is less time than waiting for delivery on a Friday night.

What Kind of Chicken Should I Use?

For butter chicken, boneless, skinless chicken thighs are your best bet since they stay moist and tender even after marinating and cooking in the sauce. That said, chicken breast will absolutely work if that’s what you have on hand or prefer – just keep an eye on it so it doesn’t dry out. You can cut the chicken into bite-sized chunks before marinating, which helps the flavors really soak in and makes it easier to eat once it’s done. If you’re using frozen chicken, make sure to thaw it completely and pat it dry with paper towels before marinating, as excess moisture can water down your marinade.

Options for Substitutions

This butter chicken recipe is pretty forgiving when it comes to swaps:

• Chicken: Boneless, skinless chicken thighs work best for their flavor and tenderness, but chicken breasts are fine too. Just watch the cooking time as breasts can dry out faster.
• Yoghurt: Plain Greek yogurt works great, or you can use regular plain yogurt. In a pinch, sour cream will do the job, though the flavor will be slightly different.
• Fresh ginger and garlic: While fresh is always better, you can use ginger paste and garlic paste (about 1 teaspoon of paste equals 1 clove of garlic or 1-inch piece of ginger). Avoid powdered versions as they won’t give you the same punch.
• Tandoori masala: If you can’t find tandoori masala, make your own blend with equal parts paprika, cumin, coriander, and a pinch of cayenne pepper.
• Cashew nuts: Almonds work as a substitute and will still give you that creamy texture when blended. You can also use coconut cream if you have a nut allergy.
• Cream: Heavy cream, half-and-half, or even coconut cream all work here. Coconut cream will add a subtle sweetness that pairs nicely with the spices.
• Fenugreek leaves: These add an authentic flavor, but if you can’t find them (also called kasuri methi), you can skip them or use a tiny bit of maple syrup to mimic their slightly sweet, earthy taste.

Watch Out for These Mistakes While Cooking

The biggest mistake when making butter chicken is skipping the marinating time or cutting it short – your chicken needs at least 2 hours (or overnight) to soak up all those spices and become tender. When cooking the tomato sauce, resist the urge to rush through the 8-10 minute simmering step, as this time allows the raw tomato taste to cook off and the flavors to develop properly. Another common error is adding the cream too early or using high heat after it goes in, which can cause the sauce to split and look curdled instead of smooth and silky. To get the best texture, blend your cashews with a little water before adding them to the sauce, and always let the finished dish rest for those final 10 minutes – this allows the chicken to absorb the sauce and makes the flavors come together beautifully.

What to Serve With Butter Chicken?

The best way to enjoy butter chicken is with warm naan bread or fluffy basmati rice – both are perfect for soaking up all that rich, creamy sauce. I usually make both and let everyone choose their favorite, though honestly, you can’t go wrong either way. A simple cucumber raita (yogurt sauce with diced cucumber and mint) on the side helps cool things down if you’ve added extra chili, and it adds a nice fresh contrast to the richness of the curry. For a complete meal, throw together a quick side salad with sliced onions, tomatoes, and a squeeze of lemon juice.

Storage Instructions

Store: Butter chicken actually tastes even better the next day after all those spices have had time to mingle. Keep it in an airtight container in the fridge for up to 4 days. I like to store the chicken separate from rice or naan if I’m meal prepping for the week.

Freeze: This curry freezes really well, which makes it perfect for batch cooking. Let it cool completely, then portion it into freezer-safe containers or bags and freeze for up to 3 months. Just leave out the cream if you’re planning to freeze it, and stir that in when you reheat instead.

Reheat: Gently warm the butter chicken in a pot on the stove over medium-low heat, stirring occasionally until heated through. You can also microwave it, but I find the stovetop keeps the sauce silky. Add a splash of water or cream if it’s gotten too thick in the fridge.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1850-2050
• Protein: 120-135 g
• Fat: 120-135 g
• Carbohydrates: 65-75 g

Ingredients

For the marinade:

• 1.8 lbs chicken (cut into 1-inch chunks)
• 0.7 oz ginger root
• 4 garlic cloves (freshly minced for best flavor)
• 2.5 tsp tandoori masala
• 1.5 tsp cumin
• 1.5 tsp coriander
• 1.5 tsp black pepper
• 1.5 tsp salt
• 3 tbsp yoghurt (I prefer Fage 5% for a thicker marinade)
• 0.75 lemon

For the sauce:

• 2 tbsp sunflower oil
• 1.2 lbs tomatoes
• 2.5 oz butter (I like Kerrygold unsalted butter for this)
• 1 oz ginger root (finely julienned into matchsticks)
• 7 garlic cloves
• 1.5 tsp tomato puree (I use Mutti for a richer color)
• 1.5 tsp tandoori masala
• 1.5 tsp cumin
• 1.5 tsp coriander
• 1.5 tsp chili powder
• 0.5 tsp turmeric powder
• 1.5 tsp salt
• 1.5 tsp sugar
• 2 oz cashew nuts (soaked in water for 20 minutes to blend smoother)
• 3 tbsp cream
• 2.75 cups water
• 10 green cardamom seeds (crushed lightly to release oils)
• 2.5 tsp fenugreek leaves

For serving (optional):

• Indian flatbreads
• rice

Step 1: Prepare the Marinade and Marinate the Chicken

• 0.7 oz ginger root
• 4 garlic cloves
• 2.5 tsp tandoori masala
• 1.5 tsp cumin
• 1.5 tsp coriander
• 1.5 tsp black pepper
• 1.5 tsp salt
• 3 tbsp yogurt
• 0.75 lemon
• 1.8 lbs chicken

Mince the 0.7 oz ginger root and 4 garlic cloves finely, then combine them in a bowl with tandoori masala, cumin, coriander, black pepper, salt, yogurt, and juice from 0.75 lemon.

Poke the chicken chunks all over with a fork to help the marinade penetrate, then coat thoroughly with the marinade mixture.

Cover and refrigerate for at least 2 hours—I find that marinating overnight gives even better flavor, but 2 hours is the minimum.

This step develops the foundational spice flavors that make butter chicken so aromatic.

Step 2: Prepare the Sauce Base Components

• 1.2 lbs tomatoes
• 2 oz cashew nuts
• 10 green cardamom seeds

While the chicken marinates, prepare the sauce components.

Soak the 1.2 lbs tomatoes in boiling water for 2-3 minutes until the skin splits, then peel and roughly chop them.

Blend the tomatoes until completely smooth—I prefer using a blender over a food processor for the silkiest sauce consistency.

Soak the 2 oz cashew nuts in water for 20 minutes to soften them for blending, which creates a creamier sauce base.

Lightly crush the cardamom seeds to release their essential oils.

Have all your spices measured and ready before you start cooking the sauce.

Step 3: Bake the Marinated Chicken

• marinated chicken from Step 1

Preheat your oven to 180°C/350°F.

Spread the marinated chicken chunks on a baking tray in a single layer and bake for 15 minutes.

The chicken won’t be fully cooked at this point—we’re just setting the spice crust and partially cooking the meat before adding it to the sauce, which keeps the chicken moist and ensures it finishes cooking in the creamy sauce.

Step 4: Build the Aromatic Sauce Base

• 2.5 oz butter
• 1 oz ginger root
• 7 garlic cloves
• 1.5 tsp tomato puree

Melt the 2.5 oz butter in a large, heavy-bottomed pan over medium heat.

Add the 1 oz julienned ginger and 7 minced garlic cloves, stirring constantly for 1 minute until fragrant—don’t let them brown or they’ll turn bitter.

Stir in the tomato puree and cook for 8-10 minutes, stirring occasionally, to deepen the tomato flavor and remove any raw taste.

This caramelization of tomato puree is crucial for building the rich, complex base that defines authentic butter chicken.

Step 5: Add Spices and Blend the Sauce Smooth

• 1.5 tsp tandoori masala
• 1.5 tsp cumin
• 1.5 tsp coriander
• 1.5 tsp chili powder
• 0.5 tsp turmeric powder
• 1.5 tsp salt
• 1.5 tsp sugar
• blended tomatoes from Step 2
• soaked cashew nuts from Step 2
• 2.75 cups water

Reduce heat to low and stir in tandoori masala, cumin, coriander, chili powder, turmeric powder, salt, and sugar, cooking for 2 minutes to bloom the spices.

Drain the soaked cashews and blend them with the blended tomato mixture until completely smooth and creamy.

Pour this cashew-tomato puree into the pan with the aromatic spices and butter, stirring well to combine.

Add the 2.75 cups water gradually while stirring to reach your desired sauce consistency—I prefer a sauce that’s rich but pourable, so start with 2.5 cups and add more if needed.

Step 6: Finish Cooking the Chicken in the Sauce

• sauce mixture from Step 5
• partially cooked chicken from Step 3
• 3 tbsp cream
• crushed cardamom seeds from Step 2
• 2.5 tsp fenugreek leaves

Bring the sauce to a gentle simmer over medium heat.

Add the partially cooked chicken from Step 3 along with any pan juices, stirring gently to coat evenly.

Simmer for 8-10 minutes until the chicken is cooked through and tender.

Stir in the 3 tbsp cream and the crushed cardamom seeds from Step 2, then finish with the fenugreek leaves, which add a subtle, distinctive depth that’s essential to the flavor profile.

Step 7: Rest and Serve

• finished butter chicken from Step 6
• rice or Indian flatbreads

Remove the pan from heat and let the butter chicken rest for 10 minutes before serving—this allows the flavors to meld and the sauce to slightly thicken.

The resting period also ensures the chicken stays incredibly tender and allows the cream and butter to fully incorporate into the sauce for a luxurious mouthfeel.

Serve with steaming rice or warm Indian flatbreads to soak up every bit of the silky sauce.

Irresistible Jamie Oliver's Butter Chicken Recipe

Delicious Irresistible Jamie Oliver's Butter Chicken Recipe recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 27 minutes mins

Servings 4 servings

Calories 1950 kcal

Ingredients

  

For the marinade

• 1.8 lbs chicken (cut into 1-inch chunks)
• 0.7 oz ginger root
• 4 garlic cloves (freshly minced for best flavor)
• 2.5 tsp tandoori masala
• 1.5 tsp cumin
• 1.5 tsp coriander
• 1.5 tsp black pepper
• 1.5 tsp salt
• 3 tbsp yoghurt (I prefer Fage 5% for a thicker marinade)
• 0.75 lemon

For the sauce

• 2 tbsp sunflower oil
• 1.2 lbs tomatoes
• 2.5 oz butter (I like Kerrygold unsalted butter for this)
• 1 oz ginger root (finely julienned into matchsticks)
• 7 garlic cloves
• 1.5 tsp tomato puree (I use Mutti for a richer color)
• 1.5 tsp tandoori masala
• 1.5 tsp cumin
• 1.5 tsp coriander
• 1.5 tsp chili powder
• 0.5 tsp turmeric powder
• 1.5 tsp salt
• 1.5 tsp sugar
• 2 oz cashew nuts (soaked in water for 20 minutes to blend smoother)
• 3 tbsp cream
• 2.75 cups water
• 10 green cardamom seeds (crushed lightly to release oils)
• 2.5 tsp fenugreek leaves

For serving (optional)

• Indian flatbreads
• rice

Instructions

 

• Mince the 0.7 oz ginger root and 4 garlic cloves finely, then combine them in a bowl with tandoori masala, cumin, coriander, black pepper, salt, yogurt, and juice from 0.75 lemon. Poke the chicken chunks all over with a fork to help the marinade penetrate, then coat thoroughly with the marinade mixture. Cover and refrigerate for at least 2 hours—I find that marinating overnight gives even better flavor, but 2 hours is the minimum. This step develops the foundational spice flavors that make butter chicken so aromatic.
• While the chicken marinates, prepare the sauce components. Soak the 1.2 lbs tomatoes in boiling water for 2-3 minutes until the skin splits, then peel and roughly chop them. Blend the tomatoes until completely smooth—I prefer using a blender over a food processor for the silkiest sauce consistency. Soak the 2 oz cashew nuts in water for 20 minutes to soften them for blending, which creates a creamier sauce base. Lightly crush the cardamom seeds to release their essential oils. Have all your spices measured and ready before you start cooking the sauce.
• Preheat your oven to 180°C/350°F. Spread the marinated chicken chunks on a baking tray in a single layer and bake for 15 minutes. The chicken won't be fully cooked at this point—we're just setting the spice crust and partially cooking the meat before adding it to the sauce, which keeps the chicken moist and ensures it finishes cooking in the creamy sauce.
• Melt the 2.5 oz butter in a large, heavy-bottomed pan over medium heat. Add the 1 oz julienned ginger and 7 minced garlic cloves, stirring constantly for 1 minute until fragrant—don't let them brown or they'll turn bitter. Stir in the tomato puree and cook for 8-10 minutes, stirring occasionally, to deepen the tomato flavor and remove any raw taste. This caramelization of tomato puree is crucial for building the rich, complex base that defines authentic butter chicken.
• Reduce heat to low and stir in tandoori masala, cumin, coriander, chili powder, turmeric powder, salt, and sugar, cooking for 2 minutes to bloom the spices. Drain the soaked cashews and blend them with the blended tomato mixture until completely smooth and creamy. Pour this cashew-tomato puree into the pan with the aromatic spices and butter, stirring well to combine. Add the 2.75 cups water gradually while stirring to reach your desired sauce consistency—I prefer a sauce that's rich but pourable, so start with 2.5 cups and add more if needed.
• Bring the sauce to a gentle simmer over medium heat. Add the partially cooked chicken from Step 3 along with any pan juices, stirring gently to coat evenly. Simmer for 8-10 minutes until the chicken is cooked through and tender. Stir in the 3 tbsp cream and the crushed cardamom seeds from Step 2, then finish with the fenugreek leaves, which add a subtle, distinctive depth that's essential to the flavor profile.
• Remove the pan from heat and let the butter chicken rest for 10 minutes before serving—this allows the flavors to meld and the sauce to slightly thicken. The resting period also ensures the chicken stays incredibly tender and allows the cream and butter to fully incorporate into the sauce for a luxurious mouthfeel. Serve with steaming rice or warm Indian flatbreads to soak up every bit of the silky sauce.