Easy buttered chicken recipe: How to make the perfect creamy dish at home

Buttered chicken is one of the most beloved dishes in the world, thanks to its creamy, rich, and flavourful taste. When tender, spice-marinated chicken is paired with rice, chapati, or naan, it elevates your taste buds to an entirely new level.

Before diving into the cooking process, it is important to gather the right ingredients. While the list may look long, most items are commonly found in Kenyan kitchens. Once you master the dish, preparing it becomes second nature.

Ingredients

For the marinade:

• 500g boneless chicken (thighs or breasts, cut into bite-sized pieces)

• 3 tablespoons yoghurt (preferably full-fat)

• 1 tablespoon ginger-garlic paste (freshly ground)

• 1 teaspoon red chilli powder

• 1 teaspoon turmeric powder

• 1 teaspoon garam masala (Indian spice mix)

• Salt, to taste

• Juice of half a lemon

For the gravy:

• 3 tablespoons butter (unsalted)

• 1 tablespoon oil (vegetable or canola)

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• 1 onion, finely chopped

• 2 tomatoes, pureed (or use canned tomato puree)

• 1 tablespoon ginger-garlic paste

• 1–2 green chillies, slit (optional for heat)

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon ground turmeric

• 1 teaspoon chilli powder (adjust to taste)

• ½ cup heavy cream (full-fat)

• Fresh cilantro leaves, for garnish

• Salt and sugar, to taste

Steps to Follow

Step 1

The marinade is the key to infusing the chicken with flavour. In a large mixing bowl, combine the yoghurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, and salt. Add the chicken pieces and mix until evenly coated. Cover the bowl and let it marinate for at least 1 hour—or, for best results, overnight in the fridge.

Step 2

Heat a tablespoon of oil in a large pan over medium heat. Cook the chicken pieces in batches, turning them until just cooked through, with a slight char on the outside. Remove and set aside.

Step 3

In the same pan, add the butter and oil. Once the butter melts and begins to sizzle, add the chopped onions and sauté until golden brown, about 7–8 minutes. Add the ginger-garlic paste and green chillies (if using), then sauté for another 2 minutes until fragrant.

Step 4

Stir in the pureed tomatoes and cook until the mixture thickens, about 10 minutes. Add the ground cumin, coriander, turmeric, and chilli powder. Cook for another minute until the spices release their fragrance. If the mixture looks too thick, add a splash of water.

Step 5

Once the gravy has thickened and the spices have melded, add the cooked chicken pieces along with any juices from the plate. Stir well to coat the chicken in the sauce. Let it simmer for about 10 minutes to allow the flavours to blend.

Step 6

Pour in the heavy cream to achieve that signature creamy texture. Stir until the sauce is smooth and the chicken tender. If the sauce is too thick, add a little more water or cream. Taste and adjust with salt and a pinch of sugar to balance the acidity of the tomatoes. For an extra luxurious touch, you can add a tablespoon of butter.

Step 7

Finally, garnish the buttered chicken with fresh cilantro leaves (dhania) for a burst of colour and freshness. Serve hot with naan bread, steamed rice, or chapati to balance the richness. You can also pair it with kachumbari or mango salsa for a refreshing salad.

Enjoy!