Adan Kendric Jamie Oliver’s Butter Chicken is a creamy, mildly spiced dish that’s perfect for a cozy meal at home. This popular Indian-inspired dish combines tender pieces of chicken with a rich, velvety sauce made from tomatoes, cream, and aromatic spices. Serve it with rice or naan for a delicious, satisfying meal.
Why This Recipe Is a Must-Try
- Rich and Creamy Sauce: The sauce is luxuriously creamy, perfect for scooping up with naan or rice.
- Mildly Spiced: Suitable for those who enjoy mild flavors, yet rich in taste.
- Easy to Make at Home: This recipe simplifies traditional butter chicken with straightforward steps.
- Crowd-Pleaser: A favorite for family dinners or entertaining guests.
- Comforting and Satisfying: The combination of creamy sauce and tender chicken makes it an ultimate comfort food.
What is Jamie Oliver’s Butter Chicken?
Jamie Oliver’s Butter Chicken is a rich and flavorful chicken curry made with tender marinated chicken cooked in a creamy, tomato-based sauce. This dish is known for its smooth texture and mild spice level, making it a popular choice for all palates.
Ingredients for Jamie Oliver’s Butter Chicken
For the Marinade
- 600g boneless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- Salt and pepper to taste
For the Sauce
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder (adjust to taste)
- 1 can (400g) chopped tomatoes
- 1 cup heavy cream
- Fresh coriander, chopped (for garnish)
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Step-by-Step Instructions to Prepare Jamie Oliver’s Butter Chicken
Step 1: Marinate the Chicken
In a large bowl, combine the yogurt, lemon juice, cumin, coriander, garam masala, turmeric, salt, and pepper. Add the chicken pieces, tossing to coat well. Cover and let marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
Step 2: Sear the Chicken
In a large skillet, heat a bit of olive oil over medium-high heat. Add the marinated chicken pieces (shaking off excess marinade) and cook until browned on all sides, about 5-6 minutes. Remove the chicken from the skillet and set aside.
Step 3: Sauté the Onion, Garlic, and Ginger
In the same skillet, add the butter and olive oil. Add the chopped onion and sauté for 5 minutes until softened. Add the garlic and ginger and cook for another 1-2 minutes until fragrant.
Step 4: Add the Spices
Stir in the ground cumin, garam masala, and chili powder. Toast the spices for 1-2 minutes to release their flavors.
Step 5: Add Tomatoes and Simmer
Add the chopped tomatoes to the skillet and bring to a simmer. Cook for about 10-15 minutes, allowing the tomatoes to break down and the flavors to meld.
Step 6: Blend the Sauce (Optional)
For a smooth, creamy sauce, use an immersion blender to blend the tomato mixture until smooth. This step is optional, but it gives the sauce a velvety texture.
Step 7: Add the Cream and Chicken
Stir in the heavy cream and return the cooked chicken to the skillet. Simmer for an additional 10 minutes, allowing the chicken to soak up the flavors of the sauce.
Step 8: Serve
Serve the butter chicken hot, garnished with fresh coriander. Pair with basmati rice or naan for a complete meal.
What to Serve with Jamie Oliver’s Butter Chicken
- Basmati Rice: A fragrant rice that pairs perfectly with the creamy sauce.
- Naan Bread: Soft, pillowy naan is ideal for scooping up the sauce.
- Steamed Vegetables: Lightly steamed veggies add a nice contrast.
- Green Salad: A fresh salad with cucumbers, tomatoes, and onions balances the richness.
- Mango Chutney: Adds a sweet, tangy element to the meal.
Expert Tips for Mastering Jamie Oliver’s Butter Chicken
- Marinate for Flavor: Letting the chicken marinate for at least 30 minutes infuses it with flavor.
- Blend the Sauce: Blending the sauce creates a smoother, restaurant-style texture.
- Adjust Spice Levels: Use more or less chili powder based on your preferred heat level.
- Use Heavy Cream: For the creamiest sauce, heavy cream works best, but you can substitute with coconut milk for a dairy-free version.
- Serve Fresh with Herbs: Fresh coriander on top adds a burst of color and flavor.
Variations of Jamie Oliver’s Butter Chicken
- Make It Dairy-Free: Use coconut milk instead of cream and coconut yogurt for the marinade.
- Add Cashew Cream: Blend soaked cashews with water for a creamy dairy-free addition.
- Use Chicken Breast: Substitute chicken thighs with breast if preferred, though thighs stay juicier.
- Add Spinach: Stir in fresh spinach toward the end for added color and nutrients.
- Make It Spicier: Add green chili or more chili powder for extra heat.
How to Store Leftover Jamie Oliver’s Butter Chicken
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors continue to develop, making it even more delicious the next day.
How to Reheat Jamie Oliver’s Butter Chicken
- On the Stovetop: Reheat over medium-low heat, stirring occasionally, until warmed through.
- In the Microwave: Place in a microwave-safe dish and heat in 1-minute intervals, stirring between each, until hot.
- Add a Splash of Water or Cream: If the sauce thickens too much, add a little water or cream while reheating to restore its texture.
Nutrition Value (Per Serving)
- Calories: 400 kcal
- Protein: 25g
- Fat: 28g
- Carbohydrates: 15g
- Fiber: 2g
FAQs
Can I use chicken breast instead of thighs in Jamie Oliver’s Butter Chicken?
Yes, chicken breast can be used instead of thighs. However, thighs tend to stay juicier and more tender. If using breast, be careful not to overcook, as it can dry out faster.
How do I make Jamie Oliver’s Butter Chicken dairy-free?
To make it dairy-free, use coconut milk instead of heavy cream and coconut yogurt for the marinade. This keeps the dish creamy and adds a slight coconut flavor.
Is Jamie Oliver’s Butter Chicken very spicy?
This butter chicken recipe is mildly spiced, making it suitable for those who prefer a milder flavor. To adjust the heat, you can add more or less chili powder according to your taste.
Can I freeze leftover Jamie Oliver’s Butter Chicken?
Yes, butter chicken freezes well. Let it cool completely, then store it in an airtight container in the freezer for up to 2 months. Thaw in the refrigerator before reheating.
Final Words
Jamie Oliver’s Butter Chicken is a creamy, comforting dish that combines mild spices and tender chicken in a rich, velvety sauce. This recipe is easy to prepare at home and is perfect for family dinners or special occasions. Serve it with rice or naan to soak up the delicious sauce, and enjoy this flavorful, satisfying meal that’s sure to be a favorite!
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Print
jamie oliver butter chicken
- Prep Time: 30 minutes (including marinating)
- Cook Time: 40
- Total Time: 1 hour 10 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Sautéing and simmering
- Cuisine: Indian
Description
Jamie Oliver’s Butter Chicken is a rich and flavorful chicken curry made with tender marinated chicken cooked in a creamy, tomato-based sauce. This dish is known for its smooth texture and mild spice level, making it a popular choice for all palates.
Ingredients
For the Marinade
- 600g boneless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- Salt and pepper to taste
For the Sauce
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder (adjust to taste)
- 1 can (400g) chopped tomatoes
- 1 cup heavy cream
- Fresh coriander, chopped (for garnish)
Instructions
In a large bowl, combine the yogurt, lemon juice, cumin, coriander, garam masala, turmeric, salt, and pepper. Add the chicken pieces, tossing to coat well. Cover and let marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
In a large skillet, heat a bit of olive oil over medium-high heat. Add the marinated chicken pieces (shaking off excess marinade) and cook until browned on all sides, about 5-6 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the butter and olive oil. Add the chopped onion and sauté for 5 minutes until softened. Add the garlic and ginger and cook for another 1-2 minutes until fragrant.
Stir in the ground cumin, garam masala, and chili powder. Toast the spices for 1-2 minutes to release their flavors.
Add the chopped tomatoes to the skillet and bring to a simmer. Cook for about 10-15 minutes, allowing the tomatoes to break down and the flavors to meld.
For a smooth, creamy sauce, use an immersion blender to blend the tomato mixture until smooth. This step is optional, but it gives the sauce a velvety texture.
Stir in the heavy cream and return the cooked chicken to the skillet. Simmer for an additional 10 minutes, allowing the chicken to soak up the flavors of the sauce.
Serve the butter chicken hot, garnished with fresh coriander. Pair with basmati rice or naan for a complete meal.
