This dish takes me right back to the first chilly flat I lived in after uni — draughty windows, kettle constantly on, and me discovering I could cook something more than toast. I made this on a whim one Friday night, using a little recipe scrap I’d scribbled down from a friend’s mum. The sauce was a mess the first time. But the smell — that warm swirl of ginger, garlic, and spices hugging the kitchen — I’ve never forgotten it.
Let’s dive in, slow and sentimental, the way a good butter chicken ought to be.
Why You’ll Love It
- Makes your whole house smell heavenly for hours — honestly, people will ask what you’re cooking from outside.
- Velvety, creamy sauce — but not too heavy. A proper balance.
- Marinated chicken that actually tastes marinated — not just coated.
- You can prep most of it ahead (and even freeze it!).
- Feeds a crowd, impresses a date, or soothes a long day.
- Leftovers? Even better. A naan-scooping dream the next day.
Ingredients
For the Chicken & Marinade:
- 750g skinless, boneless chicken (mix of thighs and breast), cut into bite-sized bits
- 10g fresh ginger, grated
- 3 garlic cloves, grated
- 2 tsp tandoori masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp black pepper
- 1 tsp salt
- 2 tbsp plain yoghurt
- Juice of ½ a lemon
- 2 tbsp sunflower oil
For the Sauce:
- 500g ripe tomatoes (or really good canned if it’s winter)
- 50g butter
- 20g fresh ginger, grated
- 6 garlic cloves, grated
- 1 tsp tomato purée
- 1 tsp tandoori masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chilli powder
- 1 tsp salt
- 1 tsp sugar
- 30g ground cashew nuts
- 2 tbsp double cream
- 6–8 green cardamom seeds, crushed
- 2 tsp dried fenugreek leaves (kasoori methi)
To serve:
- Rice, naan, or both. Be greedy. You deserve it.
How to Make It
Mix Up the Marinade:
In a big bowl, stir together all the marinade ingredients. Use a fork to gently prick the chicken so it soaks up all the goodness. Toss it through the marinade. Cover it up and stick it in the fridge — a couple hours is good, overnight’s better.
Roast That Chicken:
Preheat your oven to 180ºC fan. Spread the chicken out on a tray and roast for 15 minutes. It doesn’t need to be completely done — it’ll finish in the sauce later.
Blitz the Tomatoes:
If you’re using fresh ones, blanch in boiling water for a couple minutes. Peel, de-seed, roughly chop, then blitz until smooth. Don’t stress about perfection here.
Build the Sauce Base:
In a saucepan, melt the butter. Add ginger and garlic and let them dance in the heat for about a minute. Then toss in the puréed tomatoes and tomato paste. Let it bubble away for 8–10 minutes, stirring so nothing catches.
Spice It Up:
Add all your ground spices, salt, and sugar. Let it toast through for a minute or two so everything marries together.
Creamy Dreams:
Lower the heat, stir in the ground cashews and cream. Add water — about 2½ cups — depending how thick you want it. Let it come to a gentle simmer.
Bring It Together:
Slide the roasted chicken into the sauce. Simmer for another 10 minutes so the chicken finishes cooking and soaks in that sauce. Finish with crushed cardamom and fenugreek. Turn off the heat and just let it rest. Ten minutes, at least. It gets better as it sits.
Time to Feast:
Serve with fluffy rice, warm naan, and ideally… quiet admiration from whoever’s lucky enough to be eating it with you.
Common Mistakes and How to Dodge Them
Why is my chicken dry?
You likely overcooked it in the oven. Remember, it finishes cooking in the sauce — you just want a roast-y head start.
My sauce is watery… help?
Simmer it longer, or stir in more ground cashew. They’re magic for thickening without cream overload.
Too spicy / not spicy enough?
Tweak the chilli powder to taste. You can also stir in a splash of yoghurt at the end to tone it down.
Forgot to marinate?
Been there. Give it at least 30 minutes. Or microwave the marinade briefly, then let the chicken sit in it while you prep.
Storage and Reheating
Fridge: Keep leftovers sealed tight for up to 3–4 days.
Freezer: Freeze in portions — it’ll keep beautifully for 2–3 months.
Reheat: Gently on the hob or in the microwave. Add a splash of water or cream to loosen the sauce.
Frequently Asked Questions
Can I use all thighs or all breasts?
Absolutely. Thighs are juicier. Breasts are leaner. Mix and match if you’re undecided.
Can I make it dairy-free?
Yes — swap cream for coconut cream and use a dairy-free yoghurt. Still lovely.
Is it freezer-friendly?
Yep! Both the sauce alone or the finished dish freeze well. Just let it cool first.
Can I make it in advance?
Actually better the next day. Make it, cool it, reheat gently. Magic.
Nutrition Facts (Per Serving):
- Calories: ~535 kcal
- Fat: 30g
- Carbs: 18g
- Protein: 45g
- Sodium: 750mg
- Sugar: 6g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Curry Recipe
- Jamie Oliver Chicken Curry With Coconut Milk
- Jamie Oliver Chicken Stew
Jamie Oliver Butter Chicken
Description
A cozy slow-cooked chicken stew packed with hearty vegetables, herbs, and comforting broth that thickens into a hug-in-a-bowl.
Ingredients
Instructions
- Brown seasoned chicken in oil, then add to slow cooker.
- Add flour, thyme, rosemary, and salt. Stir to coat.
- Toss in garlic, onion, carrots, potatoes.
- Pour over broth, add bay leaf. Cook on low 7–8 hrs or high 3–4.
- Add milk and peas. Cook 10–15 more mins.
- Adjust seasoning and serve hot.
Notes
- Browning chicken adds tons of flavour — don’t skip.
- You can use plant milk for dairy-free.
- For a thicker stew, add a flour slurry at the end.
- Excellent with crusty bread or fluffy mash.