Nigella Butter Chicken

When I first tasted butter chicken in Delhi, it was served to me on a rainy evening, the kind that soaks through your shoes and your soul. A tiny dhaba with flickering lights, aluminium plates, and a cook who smiled with his eyes alone. The first spoonful of that velvety, spice-laced gravy made everything else vanish — I could’ve wept, honestly.

Nigella’s Butter Chicken brings that memory home, just with her signature British twist. It’s a quicker version, made with boneless chicken thighs marinated in yogurt and mustard oil, baked instead of grilled, then folded into a creamy tomato curry rich with cloves, cardamom, and kasuri methi. The result is gloriously nostalgic — but totally doable on a weeknight.

And yes, the butter chicken keyword snuck in early, just like that smell that used to drift out of my mum’s kitchen when she was making Sunday curry. Let’s dive in.

Ingredients List

For the chicken marinade:

• 8 boneless, skinless chicken thighs — juicy and forgiving, unlike breast meat.
• 3 tbsp natural yogurt — tenderises the meat beautifully.
• 2 tbsp mustard oil — adds heat and depth; sub with vegetable oil + a pinch of mustard powder if needed.
• 1 tsp salt
• 1 tsp Kashmiri chilli powder — for colour more than heat.
• 2 garlic cloves, grated
• 2.5cm piece of fresh ginger, grated — a zingy essential.

For the curry base:

• 1 tbsp sunflower oil
• 50g salted butter — don’t skimp here.
• 1 cinnamon stick
• 1 bay leaf
• 4 cardamom pods — lightly crushed.
• 4 cloves
• 2 garlic cloves, grated
• 200g tomato passata — smooth and convenient.
• ½ tsp salt
• 1 tsp chilli powder
• 1 tsp garam masala — warm and complex.
• 1 tbsp kasuri methi (dried fenugreek) — crucial for that signature aroma.
• 1 tsp clear honey
• 1 tbsp double cream — for richness right at the end.

I skipped notes on a couple of ingredients — you’ll figure them out.

How to Make It (Instructions)

1. Preheat the oven to 220°C (425°F).
   I always forget this bit and end up glaring at the oven while it catches up. Don’t be like me.
2. Mix your marinade.
   In a large bowl or roasting tin, stir together the yogurt, mustard oil, salt, chilli powder, garlic, and ginger. Add the chicken pieces and coat well. Let them sit while the oven heats — longer if you’ve got the time.
3. Roast the marinated chicken for 10 minutes.
   Don’t crowd the pan. The edges should catch slightly — that’s flavour.
4. Meanwhile, start the curry.
   In a deep pan, heat the sunflower oil and butter. Add the cinnamon, bay leaf, cardamom, and cloves. Sizzle until fragrant — your kitchen should smell like heaven.
5. Add the grated garlic.
   Stir for a minute. Don’t burn it — burnt garlic is a flavour killer.
6. Pour in the tomato passata.
   Cover and simmer gently for 10 minutes, letting the flavours meld.
7. Season and finish the sauce.
   Add salt, chilli powder, and garam masala. Toss in the baked chicken and its juices. Stir, cover, and let it all bubble for 5 more minutes.
8. Final touches.
   Stir in the kasuri methi (crush it between your palms first), honey, and cream. Let it sit for a minute before serving — flavours need a breath.

Common Mistakes

Can I skip marinating the chicken?
Technically yes, but don’t. The yoghurt tenderises and the spices seep in. Even 30 minutes makes a difference.

Why is my curry watery?
Your tomato passata may have too much water or you didn’t simmer it long enough. Reduce it till it clings to a spoon.

My chicken’s dry — what went wrong?
Overcooked or used breast meat. Thighs are your best friend here.

Why does it taste flat?
You may’ve forgotten the kasuri methi or honey. Those last-minute additions matter more than you think.

I once added too much garam masala.
It tasted like licking a spice drawer. Go easy and trust the recipe.

Storage and Reheating Tips

Fridge: Store leftovers in an airtight container for up to 3 days. The flavour actually improves overnight.
Freezer: Freeze in a sealed tub for up to 3 months. Defrost overnight in the fridge.

To reheat:

• Microwave: 2–3 minutes on high, stirring halfway.
• Stovetop: Low and slow in a pan, stirring gently.
• Oven: Covered dish at 180°C (350°F) for 5–7 minutes.
• Air fryer: Splash of water, 5–7 minutes at 180°C.

What to Serve With It

• Fluffy Basmati Rice — the perfect canvas for that creamy sauce.
• Garlic Naan — wipe the bowl clean with it, no shame.
• Cucumber Raita — cooling contrast to the spices. Bonus: kids love it.

And maybe a crisp beer or sweet lassi, depending on the day you’ve had.

FREQUENTLY ASKED QUESTIONS

Can I make this gluten-free?
Yes — all ingredients here are naturally gluten-free. Just double-check your passata and spice blends.

Can I use coconut milk instead of cream?
You can, but the flavour shifts slightly sweeter. Still tasty, just different.

Is this recipe kid-friendly?
Absolutely — especially if you tone down the chilli powder. My nephew calls it “orange chicken curry” and devours it.

Can I prep this ahead of time?
Yes! Marinate the chicken the night before, and even make the sauce earlier in the day. Combine and reheat when ready.

More Nigella Recipe:

• Nigella Chicken Tagine
• Nigella Chicken Basque
• Nigella Chicken Orzo Slow Cooker 

Nutrition Facts

• Calories: 355
• Total Fat: 23g
• Saturated Fat: 10g
• Trans Fat: 0.5g
• Polyunsaturated Fa:t 3.8g
• Monounsaturated Fat: 8.3g
• Cholesterol: 92mg
• Sodium: 251mg
• Total Carbohydrates: 14g
• Dietary Fiber: 2g
• Sugars: 6.7g
• Protein: 23g
• Calcium: 128mg
• Iron: 2.9mg
• Potassium: 610.5mg