Sharwoods Butter Chicken Recipe: Authentic Tandoori-Spiced Curry

This recipe brings the authentic flavors of Indian cuisine to your kitchen with a tandoori-spiced curry that’s rich and aromatic.

I’ve refined this method to capture the traditional taste of butter chicken while keeping the process straightforward. The chicken is marinated in yogurt and spices, then cooked in a creamy tomato-based sauce.

What you’ll get is a dish with tender, flavorful chicken in a velvety, spiced sauce that’s both comforting and complex. It’s a restaurant favorite, now made simple at home.

Serve with naan or basmati rice for a complete, satisfying meal.

Ingredients for Sharwoods Butter Chicken

Rich spices, tender chicken, and a creamy tomato base bring restaurant-quality flavors home.

The chicken thighs are non-negotiable here—bone-in works too but takes longer to cook. Patak’s or Sharwoods garam masala blends are solid if you’re not grinding your own. For the yogurt, full-fat Greek yogurt gives the best marination texture (that tangy richness). Look for Kashmiri chili powder at Indian grocery stores—it’s milder and brighter than regular cayenne.

No Kashmiri chili? Paprika plus a pinch of cayenne gets you close. Swap Greek yogurt for regular if needed, but strain out the excess liquid first. Heavy cream can be half-and-half in a pinch, though the sauce won’t be as velvety. For a dairy-free version, coconut cream works surprisingly well (just add a squeeze of lemon to cut the sweetness).

Marinate the chicken for at least 2 hours—overnight is ideal. The sauce keeps for 3-4 days in the fridge and freezes for 3 months. Reheat gently to avoid curdling the cream.

Step-by-Step Instructions for Tandoori-Spiced Butter Chicken

Here’s the method. Straightforward, tested, works every time.

Step 1: Marinate the Chicken in Spiced Yogurt

Cut the 1.5 lb boneless, skinless chicken thighs into bite-sized pieces and place them in a large bowl. In a separate bowl, whisk together the 1 cup plain yogurt, 1 tbsp lemon juice, 4 cloves garlic, 1 tbsp fresh ginger, 2 tsp garam masala, 1 tsp ground cumin, 1 tsp ground coriander, 0.5 tsp turmeric powder, 1 tsp Kashmiri red chili powder, and 1.5 tsp salt.

Pour the marinade over the chicken and mix thoroughly to ensure every piece is coated. Cover and refrigerate for at least 4 hours (overnight is best for maximum flavor penetration). This marinating step is crucial for achieving that authentic tandoori taste.

Step 2: Cook the Chicken and Prepare the Base Sauce

Heat 2 tbsp unsalted butter in a large skillet over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and cook for 5-6 minutes until lightly charred and cooked through. Don’t overcrowd the pan—work in batches if needed. Transfer the cooked chicken to a plate.

In the same skillet, melt the remaining 2 tbsp unsalted butter over medium heat. Add the reserved marinade and cook for 3-4 minutes, stirring constantly, until the yogurt mixture thickens slightly. This step removes the raw taste from the spices and builds depth of flavor.

Step 3: Build and Simmer the Butter Chicken Sauce

Pour in the 1.5 cups tomato sauce and stir to combine with the cooked marinade. Let this simmer for 8-10 minutes until the sauce deepens in color and thickens slightly. The sauce should coat the back of a spoon but still be pourable.

Reduce the heat to low and stir in the 1 cup heavy cream. Return the cooked chicken to the skillet and simmer for an additional 5 minutes to allow the flavors to meld together. Taste and adjust the salt if needed, though the marinade should have seasoned it well already.

Step 4: Finish and Garnish for Serving

Turn off the heat and let the dish rest for 5 minutes—this allows the sauce to thicken further and the chicken to absorb more of those rich flavors. The sauce should be velvety smooth with a beautiful orange-red hue from the Kashmiri chili powder.

Garnish with the 0.25 cup fresh cilantro just before serving. The cilantro adds a fresh contrast to the rich, creamy sauce. Serve hot with basmati rice or naan bread to soak up every last bit of this authentic butter chicken sauce.

Pro Cooking Tips for Great sharwoods butter chicken

Marinating Perfection

For maximum flavor penetration, I always marinate the chicken for at least 4 hours, but overnight is ideal. The yogurt tenderizes while the spices work their magic. Use full-fat Greek yogurt for the richest texture and don’t skip the lemon juice—it balances the richness beautifully. 💡

Char for Flavor

When cooking the chicken, aim for light charring over medium-high heat for 5-6 minutes. This adds depth to the final dish. Work in batches to avoid steaming the chicken—crowding the pan is the enemy of good color.

Sauce Building

Cook the reserved marinade for 3-4 minutes before adding the tomato sauce. This removes the raw yogurt taste and deepens the spice flavors. I use a wooden spoon to scrape up those delicious browned bits from the pan.

Creamy Finish

Always temper the cream by stirring it in slowly over low heat. Adding cold cream directly can cause curdling. Let it simmer gently with the chicken for 5 minutes to meld all the flavors together perfectly. 🔥

Resting Matters

That final 5-minute rest is crucial. It lets the sauce thicken slightly and the chicken absorb more flavor. Skipping this step means you’ll lose some of that velvety texture we’re all after.

Garnish Wisely

Fresh cilantro isn’t just for looks—it cuts through the richness. Add it right before serving so it stays vibrant. For extra flair, I sometimes add a pinch of garam masala on top for an aromatic finish.

Frequently Asked Questions