Sharwoods Butter Chicken Recipe: Authentic Tandoori Spice in Creamy Sauce

This butter chicken delivers authentic tandoori flavors in a creamy sauce that rivals restaurant versions. I’ve refined this recipe to balance spice warmth with rich, velvety texture without shortcuts.

The key is marinating chicken in yogurt and spices before cooking, then simmering in a tomato-based sauce enriched with cream. This builds layers of authentic Indian flavor that develop slowly.

You’ll achieve tender chicken pieces coated in a smooth, fragrant sauce with just the right amount of warmth. The aroma alone transports you to a Mumbai kitchen.

Serve with basmati rice or naan to soak up every drop of this creamy masterpiece. The process respects tradition while working perfectly in home kitchens.

Ingredients for Sharwoods Butter Chicken

Rich spices, tender chicken, and a velvety sauce bring this dish to life. Probably have most already.

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The chicken thighs are non-negotiable here. Boneless, skinless gives that melt-in-your-mouth texture—breasts get dry. Costco has great pre-cut pieces if you’re short on time, but any grocery store will do. For the yogurt, full-fat Greek works best (the good stuff, not the low-fat kind). The spices? Penzeys or an Indian grocery store for the authentic stuff—avoid the dusty old jars from the back of your pantry.

No garam masala? Mix equal parts cumin, coriander, and cinnamon for a passable substitute. Fresh ginger is ideal, but ground ginger at half the amount works in a pinch. The Kashmiri chili is key for that signature color—mild paprika plus a pinch of cayenne gets you close. Heavy cream can be swapped for coconut cream (the canned kind, not the beverage) for a dairy-free twist.

Marinate the chicken for at least 2 hours—overnight for maximum flavor. The sauce thickens as it sits, so it’s even better the next day. Keeps in the fridge for 3-4 days, or freeze for up to 3 months.

Step-by-Step Instructions for Butter Chicken

This authentic method delivers tender chicken in a creamy, spiced sauce every time.

Step 1: Marinate the Chicken with Yogurt and Spices

In a large bowl, combine the 1 cup Plain Yogurt, 1 tbsp Lemon Juice, 2 tsp Garam Masala, 1 tsp Ground Cumin, 1 tsp Ground Coriander, 0.5 tsp Turmeric Powder, 1 tsp Kashmiri Red Chili Powder, 4 cloves Garlic Cloves (minced), 1 tbsp Fresh Ginger (grated), and 1 tsp Salt. Whisk until smooth and evenly colored.

Add the 1.5 lb Boneless Chicken Thighs (cut into bite-sized pieces) and mix thoroughly to coat every piece. The yogurt tenderizes the meat while the spices infuse deep flavor. Cover and refrigerate for at least 2 hours, though overnight yields the most authentic taste.

Step 2: Cook the Onion Base for the Sauce

Melt 2 tbsp Unsalted Butter in a large skillet over medium heat. Add the 1 whole Onion (finely chopped) and cook for 8-10 minutes, stirring occasionally, until golden brown and softened. This builds the foundation for your sauce’s depth of flavor.

Once the onions are caramelized, add the remaining 2 tbsp Unsalted Butter to the pan. Stir in the 1 cup Tomato Puree and let it simmer for 5 minutes until thickened slightly. The mixture should darken in color and develop a rich, concentrated aroma.

Step 3: Grill the Marinated Chicken

Heat a grill pan or large skillet over medium-high heat. Remove the chicken from the marinade (reserve any excess marinade) and grill for 4-5 minutes per side until lightly charred and cooked through. The yogurt marinade helps create a beautiful, slightly blackened exterior.

Don’t overcrowd the pan—cook in batches if necessary to ensure each piece gets proper contact with the heat. The chicken should reach an internal temperature of 165°F and have visible grill marks. Transfer to a plate and set aside.

Step 4: Finish with Creamy Tomato Sauce

Reduce the heat under the onion-tomato mixture to low. Stir in the reserved marinade and let it cook for 3-4 minutes to mellow the raw spice flavors. This step ensures the sauce is rich and layered without any harsh bite.

Pour in the 1 cup Heavy Cream and stir to combine. Add the grilled chicken to the sauce and simmer for an additional 5-7 minutes until the sauce thickens and clings beautifully to the chicken. The final dish should have a vibrant orange hue and a velvety texture.

Serving Suggestions for sharwoods butter chicken

Traditional Pairings

Serve this dish with steamed basmati rice to soak up the creamy sauce—I prefer Tilda brand for its long, separate grains. The neutral flavor lets the butter chicken shine while providing the perfect texture contrast to the tender meat. 💛

Bread Options

Fresh garlic naan is my go-to for scooping up every last bit of sauce. Warm it for 30 seconds in a dry skillet before serving. For a lighter option, roti or paratha work beautifully too.

Fresh Accompaniments

A simple cucumber raita cools the palate between bites. I make mine with ½ cup yogurt, ½ cucumber (diced), and a pinch of cumin. The creamy, cool contrast is essential with the rich, spiced chicken.

Vegetable Sides

Try sautéed spinach with garlic for a quick, healthy side. Heat 1 tbsp oil in a pan, add 2 minced garlic cloves, then wilt 4 cups fresh spinach in under 2 minutes. Simple, fresh, and colorful.

Condiment Touch

Offer mango chutney on the side for a sweet contrast. A small dollop—about 1 tsp—on each serving adds complexity. I love Patak’s brand for its perfect balance of sweet and tangy flavors. 🍯

Presentation Tip

Garnish with fresh cilantro leaves and a drizzle of heavy cream just before serving. This adds a pop of color and reinforces the creamy texture that makes this dish so special.

Frequently Asked Questions