James Martin Butter Chicken​​​

This James Martin-inspired butter chicken is everything you want from a proper takeaway-style curry, but made calmly and confidently at home. The chicken stays juicy with a lightly spiced yogurt marinade, then gets folded into a silky tomato and butter sauce finished with cream and a little fenugreek. It is rich, gently smoky, and perfectly balanced with a sweet warmth rather than harsh heat. Difficulty is easy to moderate, and it takes about 1 hour 5 minutes total (including a short marinate).

Ingredients

For the chicken marinade

• 700g boneless, skinless chicken thighs, cut into large bite-size pieces
• 150g full-fat natural yogurt
• 1 tbsp lemon juice
• 4 garlic cloves, finely grated
• 15g fresh ginger, finely grated
• 1 tsp fine sea salt
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1 tsp smoked paprika (or mild chilli powder)
• 2 tbsp vegetable oil

For the butter chicken sauce

• 60g unsalted butter
• 1 large onion, finely chopped
• 2 garlic cloves, finely chopped
• 10g fresh ginger, finely chopped
• 1½ tsp garam masala
• 1 tsp ground turmeric
• 400g passata (or smooth tomato puree)
• 1 tbsp tomato puree
• 1 tbsp caster sugar or honey
• 200ml double cream
• 1 tsp dried fenugreek leaves (kasuri methi), crushed (plus extra to finish)
• Fine sea salt and black pepper, to taste

To finish and serve

• Fresh coriander, roughly chopped (optional)
• Cooked basmati rice and warm naan, to serve
• Lime or lemon wedges (optional)

How to Make James Martin Butter Chicken

• Prepare the oven: Preheat the oven to 220°C or 200°C fan. Line a large baking tray with foil or baking parchment and place a shelf in the middle so the chicken roasts evenly and picks up a little colour.
• Mix the marinade: In a large bowl, mix the yogurt, lemon juice, grated garlic, grated ginger, salt, cumin, coriander, garam masala, paprika, and oil. Add the chicken and stir until every piece is well coated.
• Marinate (quickly works): If you have time, cover and leave for 20 to 30 minutes while you prep everything else. If not, carry on. It will still be delicious.
• Bake the chicken: Spread the chicken out on the prepared tray so the pieces are not piled up. Roast for 15 to 18 minutes, until cooked through and a little charred around the edges. Keep any juices from the tray, they are full of flavour.
• Start the sauce: While the chicken roasts, melt the butter in a wide pan over medium heat. Add the chopped onion with a pinch of salt and cook for 8 to 10 minutes, stirring often, until soft and lightly golden.
• Bloom the aromatics and spices: Stir in the chopped garlic and ginger and cook for 1 minute. Add the garam masala and turmeric and cook for 30 seconds, just until fragrant.
• Simmer until glossy: Add the passata, tomato puree, and sugar. Bring to a gentle simmer and cook for 10 to 12 minutes, stirring occasionally, until the sauce looks thicker and richer.
• Cool and smooth (optional but worth it): Take the pan off the heat for 5 minutes so the sauce cools slightly, then blend until smooth using a stick blender. Return to low heat.
• Assemble and finish: Stir in the double cream and crushed fenugreek. Add the roasted chicken and any tray juices, then simmer for 3 to 5 minutes so everything warms through and the flavours settle. Taste and adjust salt, pepper, and sweetness, then finish with extra crushed fenugreek and coriander if you like.

Tips

How do I stop the sauce from splitting when I add cream?

Lower the heat before adding the cream, then stir it in gradually. If the pan is bubbling hard, dairy can split. A gentle simmer is all you need.

How can I get that restaurant-style smooth butter chicken texture?

Blend the sauce after simmering and before adding the cream and chicken. Even a quick blitz with a stick blender makes it noticeably silkier.

Why does my butter chicken taste too sharp or too acidic?

Tomatoes vary. Add a touch more sugar or honey, and finish with a small extra knob of butter. Letting the sauce simmer a little longer also softens the acidity.

Can I make it spicier without overpowering the flavour?

Add chilli powder in small pinches, or stir in a slit green chilli while the sauce simmers. Butter chicken should be warm and aromatic rather than aggressively hot.

Do I have to use chicken thighs?

Thighs stay juicy and forgiving. If you prefer chicken breast, roast it for a shorter time and keep the pieces slightly larger so they do not dry out.

Serving Suggestions

• Fluffy basmati rice with extra sauce spooned over the top
• Warm naan or chapatis for scooping
• Cucumber raita or plain yogurt to cool things down
• Quick pickled red onions for brightness
• Mango chutney and a squeeze of lemon on the side

Storage

Room temperature

Cool the curry quickly, then do not leave it out for more than 2 hours (or 1 hour if your kitchen is very warm). Transfer to the fridge as soon as it stops steaming.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the hob over low heat, adding a splash of water if the sauce has thickened too much.

Freezing

Freeze in portions for up to 2 to 3 months. Defrost overnight in the fridge, then reheat slowly until piping hot. Creamy sauces can look slightly separated after thawing, but a gentle stir over low heat usually brings it back together.

Nutrition

• Calories: 620 kcal
• Carbohydrates: 18 g
• Protein: 40 g
• Fat: 44 g
• Saturated Fat: 22 g
• Sodium: 980 mg

Nutrition values are estimates and will vary based on the ingredients you use and portion sizes.

FAQs

James Martin Butter Chicken

Recipe by Milli Rose

0.0 from 0 votes

Course: Main CourseCuisine: IndianDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

35

minutes

Total time

65

minutes

Calories

620

kcal

55

minutes

Tender roasted chicken in a rich, silky tomato, butter, and cream sauce with warming spices. A restaurant-style butter chicken you can confidently make at home.

Ingredients

• 700g boneless, skinless chicken thighs, cut into large bite-size pieces

• 150g full-fat natural yogurt

• 1 tbsp lemon juice

• 4 garlic cloves, finely grated

• 15g fresh ginger, finely grated

• 1 tsp fine sea salt

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp garam masala

• 1 tsp smoked paprika (or mild chilli powder)

• 2 tbsp vegetable oil

• 60g unsalted butter

• 1 large onion, finely chopped

• 2 garlic cloves, finely chopped

• 10g fresh ginger, finely chopped

• 1½ tsp garam masala

• 1 tsp ground turmeric

• 400g passata (or tomato puree)

• 1 tbsp tomato puree

• 1 tbsp caster sugar or honey

• 200ml double cream

• 1 tsp dried fenugreek leaves (kasuri methi), crushed, plus extra to finish

Directions

• Preheat the oven to 220°C (200°C fan) and line a large baking tray.
• Mix yogurt, lemon, garlic, ginger, salt, cumin, coriander, garam masala, paprika, and oil. Coat the chicken and marinate for 20–30 minutes if you have time.
• Spread chicken on the tray and roast for 15–18 minutes until lightly charred at the edges and cooked through.
• Meanwhile, melt butter in a wide pan. Cook onion with a pinch of salt for 8–10 minutes until soft and golden.
• Stir in garlic and ginger for 1 minute, then add garam masala and turmeric for 30 seconds.
• Add passata, tomato puree, and sugar. Simmer gently for 10–12 minutes until thick and glossy.
• Blend the sauce until smooth (optional but recommended), return to the pan, then stir in cream and crushed fenugreek. Season to taste.
• Add roasted chicken (and any tray juices) to the sauce and simmer for 3–5 minutes. Rest off the heat for 5 minutes, then serve.

Notes

• For the smoothest, most restaurant-style sauce, blend it before adding the chicken.
• If your sauce tastes sharp, add a touch more sugar and a small knob of butter.
• Fenugreek (kasuri methi) makes the flavour taste like a curry house. Use it if you can.