James Martin Butter Chicken brings the authentic taste of an Indian restaurant directly into your home kitchen. Known as Murgh Makhani, this dish features succulent pieces of marinated chicken thigh swimming in a silky, rich tomato sauce finished with plenty of butter and cream. It is a mild-to-medium curry that prioritizes flavor and texture over aggressive heat, making it a crowd-pleasing favorite for a Saturday night “fakeaway.”
Try More Recipes:
- James Martin Parsnip Soup
- James Martin Chicken and Ham Pie
- James Martin Chicken and Water Chestnut Pie
Why You Will Love This Butter Chicken Recipe:
- Restaurant Quality: The combination of a yogurt marinade and a butter-enriched sauce creates that specific velvety texture usually found only in high-end curry houses.
- Tender Meat: Using chicken thighs instead of breasts ensures the meat stays incredibly juicy and flavorful, even after simmering in the sauce.
- The Secret Ingredient: The use of dried fenugreek leaves (kasuri methi) provides that distinct, savory aroma that defines a great butter chicken.
- Family Friendly: It is rich and creamy rather than fiercely hot, making it suitable for children or those who prefer a milder spice palette.
- Make Ahead: Like many curries, the flavors deepen and improve if left to sit, making it an excellent dish to prepare a day in advance.
James Martin Butter Chicken Ingredients
For the Chicken & Marinade:
- 500g chicken thighs, skinless and boneless, cut into bite-sized chunks
- 100ml plain Greek yogurt
- 1 tbsp lemon juice
- 2 cloves garlic, crushed
- 2 cm piece fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric powder
- 1/2 tsp chili powder (adjust for heat)
For the Sauce:
- 50g unsalted butter (plus extra for finishing)
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- 1 cinnamon stick
- 4 green cardamom pods, lightly crushed
- 400g tin chopped tomatoes (or tomato purée for a smoother sauce)
- 1 tbsp tomato paste
- 1 tsp garam masala
- 1 tsp dried fenugreek leaves (kasuri methi)
- 1 tsp sugar or honey
- 100ml double cream
- Salt and freshly ground black pepper
- Fresh coriander, chopped (to garnish)
How To Make James Martin Butter Chicken
- Marinate: In a large bowl, mix the yogurt, lemon juice, crushed garlic, grated ginger, cumin, coriander, turmeric, and chili powder. Add the chicken chunks and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, ideally overnight.
- Cook the Chicken: Preheat your grill (broiler) to high or heat a heavy-based pan. Remove chicken from the marinade (shaking off excess) and grill or pan-fry for 8 to 10 minutes, turning occasionally, until the chicken is charred at the edges and cooked through. Set aside.
- Start the Sauce: Melt the 50g of butter in a large saucepan over medium heat. Add the cinnamon stick and cardamom pods. Fry for 1 minute until fragrant.
- Sauté Aromatics: Add the chopped onion and cook gently for 8 to 10 minutes until soft and golden brown. Add the crushed garlic and cook for another 2 minutes.
- Simmer: Stir in the tomato paste, garam masala, sugar, and fenugreek leaves. Cook for 1 minute. Pour in the canned tomatoes (and a splash of water if needed). Bring to a boil, reduce heat, and simmer for 15 to 20 minutes until the sauce thickens and the oil separates slightly.
- Smooth (Optional): For a silky smooth sauce, remove the cinnamon stick and cardamom pods, then blitz the sauce with a stick blender until smooth. (James Martin often prefers a smooth sauce for this dish).
- Combine: Stir in the double cream and the cooked chicken pieces. Simmer gently for 5 minutes to warm everything through.
- Finish: Stir in a final knob of butter for glossiness. Season with salt and pepper to taste.
- Serve: Garnish with fresh coriander and serve hot.
Recipe Tips
- Char is Flavor: Don’t skip the charring step (step 2). The blackened edges on the chicken add a smoky depth that mimics a traditional Tandoor oven.
- Fenugreek is Essential: Dried fenugreek leaves (Kasuri Methi) have a unique maple-syrup-like aroma that is the signature scent of butter chicken. It is hard to substitute, so try to find it at an Asian grocer.
- Thighs vs. Breast: James Martin strongly recommends thighs because they have enough fat content to remain tender during the double cooking process. Breast meat often dries out.
- Butter Finish: The dish is called Butter Chicken for a reason. Whisking in a small knob of cold butter right at the end gives the sauce an incredible shine and richness.
What To Serve With Butter Chicken?
This rich Butter Chicken demands bread to scoop it up. Serve with warm Naan bread (garlic or plain) or Chapati. For rice, a fragrant Pilau rice or simple Basmati rice works best. To cut through the richness, serve with a side of Cucumber Raita or a crisp onion salad.
How To Store Leftovers Butter Chicken?
- Refrigerate: Allow the curry to cool completely. Store in an airtight container in the fridge for up to 3 days.
- Freeze: This curry freezes very well. Place in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How To Reheat Leftovers Butter Chicken?
Important Tip: Because of the cream and butter, high heat can cause the sauce to split (separate into oil and solids).
- Stovetop: Place the curry in a saucepan over low to medium heat. Add a splash of water if the sauce has thickened too much in the fridge. Stir gently and frequently until piping hot.
- Microwave: Heat in short 1-minute bursts, stirring in between to ensure even heating and prevent splitting.
FAQs
Yes, but be careful not to overcook it. Reduce the grilling time in step 2 slightly so it finishes cooking gently in the sauce.
James Martin's Saturday Morning
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Check Price: £12.50 »This Butter Chicken is mild to medium. The chili powder provides warmth, but the cream and butter neutralize much of the heat. If you want it hotter, add fresh green chilies with the onions.
You can substitute the butter for oil or ghee, and the cream for coconut milk or cashew cream. However, the flavor profile will change significantly from the classic u0022Butter Chickenu0022 taste
Try More Recipes:
- James Martin Chicken And Mushroom Pie
- James Martin Lancashire Hotpot
- James Martin Toad In The Hole
Butter Chicken Nutrition Facts
Serving Size: 1 portion (serves 4)
- Calories: 580 kcal
- Total Fat: 42g
- Saturated Fat: 22g
- Cholesterol: 165mg
- Sodium: 600mg
- Total Carbohydrate: 12g
- Dietary Fiber: 3g
- Sugars: 8g
- Protein: 32g
James Martin Butter Chicken
Course: Main, Lunch, DinnerCuisine: BritishDifficulty: Easy4
servings20
minutes40
minutes580
kcalPrep Time: 20minutes (+ marinade)
This authentic James Martin Butter Chicken (Murgh Makhani) brings the taste of a high-end Indian restaurant to your kitchen. Featuring succulent chicken thighs marinated in yogurt and spices, then finished in a silky, butter-enriched tomato gravy, it offers the perfect balance of mild heat and creamy richness. It is the ultimate “fakeaway” dish that guarantees tender meat and incredible depth of flavor.
Ingredients
- For the Chicken & Marinade:
500g chicken thighs, skinless and boneless, cut into bite-sized chunks
100ml plain Greek yogurt
1 tbsp lemon juice
2 cloves garlic, crushed
2 cm piece fresh ginger, grated
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric powder
1/2 tsp chili powder (adjust for heat)
- For the Sauce:
50g unsalted butter (plus extra for finishing)
1 large onion, finely chopped
2 cloves garlic, crushed
1 cinnamon stick
4 green cardamom pods, lightly crushed
400g tin chopped tomatoes (or tomato purée for a smoother sauce)
1 tbsp tomato paste
1 tsp garam masala
1 tsp dried fenugreek leaves (kasuri methi)
1 tsp sugar or honey
100ml double cream
Salt and freshly ground black pepper
Fresh coriander, chopped (to garnish)
Directions
- Marinate: In a large bowl, mix the yogurt, lemon juice, crushed garlic, grated ginger, cumin, coriander, turmeric, and chili powder. Add the chicken chunks and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, ideally overnight.
- Marinate: In a large bowl, mix the yogurt, lemon juice, crushed garlic, grated ginger, cumin, coriander, turmeric, and chili powder. Add the chicken chunks and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, ideally overnight.
- Start the Sauce: Melt the 50g of butter in a large saucepan over medium heat. Add the cinnamon stick and cardamom pods. Fry for 1 minute until fragrant.
- Sauté Aromatics: Add the chopped onion and cook gently for 8 to 10 minutes until soft and golden brown. Add the crushed garlic and cook for another 2 minutes.
- Simmer: Stir in the tomato paste, garam masala, sugar, and fenugreek leaves. Cook for 1 minute. Pour in the canned tomatoes (and a splash of water if needed). Bring to a boil, reduce heat, and simmer for 15 to 20 minutes until the sauce thickens and the oil separates slightly.
- Smooth (Optional): For a silky smooth sauce, remove the cinnamon stick and cardamom pods, then blitz the sauce with a stick blender until smooth. (James Martin often prefers a smooth sauce for this dish).
- Combine: Stir in the double cream and the cooked chicken pieces. Simmer gently for 5 minutes to warm everything through.
- Finish: Stir in a final knob of butter for glossiness. Season with salt and pepper to taste.
- Serve: Garnish with fresh coriander and serve hot.
Notes
- Char is Flavor: Don’t skip the charring step (step 2). The blackened edges on the chicken add a smoky depth that mimics a traditional Tandoor oven.
Fenugreek is Essential: Dried fenugreek leaves (Kasuri Methi) have a unique maple-syrup-like aroma that is the signature scent of butter chicken. It is hard to substitute, so try to find it at an Asian grocer.
Thighs vs. Breast: James Martin strongly recommends thighs because they have enough fat content to remain tender during the double cooking process. Breast meat often dries out.
Butter Finish: The dish is called Butter Chicken for a reason. Whisking in a small knob of cold butter right at the end gives the sauce an incredible shine and richness.
