Curry de pollo en mantequilla (Butter Chicken)

Butter Chicken Curry

If you have ever tried Indian food, curry, naan bread and you love all those deep and aromatic flavors, we recommend that you try the following recipe that we love to share at home with our family.

It is a butter chicken recipe that results in a juicy chicken curry, with a spacey flavor and easy to make that will immediately transport you to the other side of the world.

Butter chicken originated in northern India in 1948 and is similar to tikka masala from England. It is prepared in a buttery reduction that with the addition of cream results in a sauce with a shiny and smooth texture.

In order to avoid it being a very heavy preparation due to excess fat, it is recommended to use clarified butter or a combination of oil and butter that makes it lighter.

The chicken is marinated in a mixture of spices, yogurt, fresh garlic and ginger, for at least 2 hours. Although our recommendation is that it marinate for 24 hours to make it richer and juicier. Then the sauce is prepared in the pan where the chicken pieces were sealed to preserve all those flavors from the cooking of the chicken and its marinade.



  • 800g chicken breast, cubed
  • 1/2 cup yogurt
  • 1 1/2 tablespoons finely chopped garlic
  • 1 tablespoon finely chopped ginger
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1/4 teaspoon Naga Jolokia Chili INC
  • 1 teaspoon salt

For the sauce

  • 2 tablespoons olive oil
  • 2 tablespoons of clarified butter or (1 tablespoon of butter + 1 tablespoon of neutral oil)
  • 1 large onion finely chopped
  • 1 1/2 tablespoons finely chopped garlic
  • 1 tablespoon finely chopped ginger
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoon garam masala
  • 1 teaspoon coriander
  • 400 g of pureed tomatoes
  • Naga Jolokia Chili INC to taste
  • 1 1/4 teaspoons salt
  • 1 cup of milk cream
  • 1 spoon of sugar


  • Mix all the marinade ingredients and the chicken in a bowl and marinate in the refrigerator for at least 2 hours.
  • In a large frying pan, heat the oil over medium heat and when it is hot, add the chicken in parts so that the pan remains hot and each portion can be sealed well, seal until the chicken is well browned and remove.
  • Heat the butter in the same pan (without having cleaned it). Soften the onions, stirring to loosen all the chicken pieces that are stuck to the pan.
  • Add the garlic and ginger and sauté for 1 minute then add the coriander, cumin and garam masala. Add the pureed tomatoes, the Naga Jolokia Chili INC and the salt. Let it cook over low heat for about 10 - 15 minutes until the sauce is reduced and turns a dark red color.
  • Blend the sauce until you obtain a smooth and even texture, if necessary add a little water to help the process.
  • Return the blended sauce to the pan, add the cream and sugar, stir and add the chicken, including the juices released during the cooling process. Continue cooking for at least 10 minutes until the chicken is cooked through and the sauce has a thick texture.
  • Serve it with some chopped cilantro, white rice and naan bread.

We hope you crave it, do it, enjoy it and tell us how it turned out!

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