This Nigella chicken butter recipe is a creamy, comforting dish made with tender chicken simmered in a rich tomato and butter-based sauce. Infused with aromatic spices and finished with cream, it delivers a restaurant-style experience at home. Perfect for weeknight dinners or special occasions, this recipe balances flavor, texture, and simplicity beautifully.
Total Time:45 minutes
Yield:4 servings
Ingredients
500g boneless chicken (thighs or breast)
3 tbsp butter
1 cup tomato puree
½ cup heavy cream
2 tbsp yogurt
1 tbsp ginger-garlic paste
1 medium onion (finely chopped)
1 tsp garam masala
1 tsp cumin powder
1 tsp paprika or chili powder
½ tsp turmeric powder
Salt to taste
1 tsp sugar (optional)
Fresh coriander for garnish
Instructions
Marinate the Chicken
Mix chicken with yogurt, half of the ginger-garlic paste, and a pinch of spices.
Let it rest for at least 30 minutes.
Cook the Chicken
Heat a pan and cook the marinated chicken until lightly browned.
Remove and set aside.
Prepare the Sauce
In the same pan, melt butter and sauté onions until golden.
Add remaining ginger-garlic paste and cook until fragrant.
Add Tomatoes and Spices
Stir in tomato puree and spices.
Simmer until the sauce thickens and oil separates slightly.
Combine Chicken and Sauce
Add cooked chicken back to the pan.
Simmer for 10–15 minutes until fully cooked.
Finish with Cream
Stir in cream and adjust seasoning.
Garnish with fresh coriander and serve hot.
Notes
Use chicken thighs for juicier results.
Add sugar if the tomato base tastes too acidic.
Do not boil after adding cream to avoid splitting.
Let the curry rest for a few minutes before serving for better flavor.
