Saffron-Infused Butter Chicken

Rich, creamy and comforting, this Saffron-Infused Butter Chicken combines tender chicken with a creamy tomato, yoghurt and cashew sauce, finished with fresh lime and aromatic saffron.

The chicken is marinated with Saffronice Saffron Powder and yoghurt before being browned in a pan. It's then added to a creamy tomato sauce and gently simmered until tender.

Finish with fresh coriander and serve alongside steamed rice, naan or roti for a satisfying meal.

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Why You'll Love This Recipe

This butter chicken brings together a creamy tomato sauce, tender chicken and a simple touch of saffron.

The chicken can be marinated for a few hours or overnight, making it easy to prepare ahead. Cashew nut butter adds richness to the sauce, while fresh lime provides a bright contrast.

Once everything is combined, the sauce simmers for about 30 minutes until reduced and the chicken is tender.

Recipe Snapshot

Ingredients

For the Chicken & Marinade

• 800 g (1.75 lb) chicken breast, cut into bite-sized pieces
• ½ cup (about 125 g) plain yoghurt
• ¼ teaspoon (about 0.5 g) Saffronice Saffron Powder

For the Sauce

• 1 cup (about 250 g) plain yoghurt
• 800 ml (about 3⅓ cups) chicken or vegetable stock
• 1 onion, finely diced
• 4 cloves garlic, minced
• 400 g (14 oz) tomato purée
• 2 limes, quartered
• 2 tablespoons (about 32 g) cashew nut butter
• 2 tablespoons (about 28 g) butter
• Cooking oil, as needed
• Sea salt and freshly ground black pepper, to taste

For Serving

• Fresh coriander (cilantro), finely chopped
• Steamed rice, naan or roti

The 1½ cups of yoghurt is intentionally divided: ½ cup goes into the chicken marinade and the remaining 1 cup is stirred into the sauce.

Let's Start Cooking

Step 1 – Make the Saffron Yoghurt Marinade

Add ½ cup (about 125 g) plain yoghurt and ¼ teaspoon Saffronice Saffron Powder to a large bowl.

Mix until the saffron is evenly distributed throughout the yoghurt.

Step 2 – Marinate the Chicken

Add the 800 g chicken breast to the saffron yoghurt mixture.

Toss until the chicken pieces are evenly coated.

Cover and refrigerate for a few hours or overnight.

Step 3 – Cook the Chicken

Heat a little cooking oil in a pan.

Add the marinated chicken and cook until the pieces are nicely browned. Remove from the pan and set aside while you prepare the sauce.

Step 4 – Prepare the Stock

If you're using stock cubes, prepare 800 ml (about 3⅓ cups) chicken or vegetable stock according to the packet instructions.

Keep it ready for the sauce.

Step 5 – Make the Tomato Sauce

In another pan, sauté the finely diced onion and minced garlic in a little cooking oil.

Add the 400 g tomato purée, 2 tablespoons cashew nut butter, a squeeze of fresh lime juice and prepared stock.

Stir well over low-medium heat until combined.

Step 6 – Add the Chicken and Butter

Add the cooked chicken to the sauce and stir until the pieces are thoroughly coated.

Add the 2 tablespoons butter and stir until melted into the sauce.

Step 7 – Add the Remaining Yoghurt

Slowly stir in the remaining 1 cup plain yoghurt.

Continue stirring gently until the yoghurt is incorporated and the sauce is smooth.

Step 8 – Simmer

Reduce the heat to medium-low.

Simmer for approximately 30 minutes, stirring occasionally, until the sauce has reduced by about half and the chicken is tender.

Taste and season with sea salt, freshly ground black pepper and additional lime juice if desired.

Step 9 – Garnish & Serve

Finish the butter chicken with finely chopped fresh coriander.

Serve warm alongside steamed rice, naan or roti.

Expert Tips

The recipe itself is straightforward, but a few details can help when preparing it.

• Give the chicken time to marinate. Refrigerate it for a few hours or prepare it the night before and leave it overnight.
• Brown the chicken well. Cook the marinated pieces until nicely browned before transferring them to the sauce.
• Keep the sauce over low-medium heat. This allows the tomato purée, cashew butter, lime and stock to combine without rushing the process.
• Add the yoghurt slowly. Stir the remaining yoghurt gradually into the sauce until smooth.
• Give the sauce time to reduce. Simmer for about 30 minutes, stirring occasionally, until it has reduced by approximately half.
• Finish with fresh coriander. Add it just before serving for freshness.

Make It Your Own

You can make a few simple adjustments without changing the foundation of the recipe.

Use chicken stock for a richer savoury base or vegetable stock if that's what you have available.

Fresh lime can be adjusted to taste. Start with the squeeze called for when preparing the sauce, then add more at the end if you'd like a brighter finish.

What to Serve with Saffron Butter Chicken

The recipe recommends three simple accompaniments that work particularly well with the creamy sauce.

Steamed rice is ideal for soaking up the tomato and yoghurt sauce.

Warm naan is perfect for scooping up pieces of chicken and sauce directly from the plate.

You can also serve it with roti for another easy option.

Storage & Reheating

Allow leftover butter chicken to cool before transferring it to an airtight container.

Store it in the refrigerator and reheat gently on the stovetop until the chicken is thoroughly heated.

Because the sauce contains yoghurt, avoid using unnecessarily high heat when reheating. Stir regularly to help maintain a smooth consistency.

More Chicken & Curry Recipes to Try

Looking for another comforting curry or chicken dish? Try these recipes for more easy meal inspiration.

• Chickpeas Curry with Saffron - Try this Chickpea Curry with Saffron for a meat-free option made with chickpeas, vegetables, coconut milk and warm curry spices.
• Saffron Memphis Wings with Sweet Potato Fries - For a different way to cook chicken, these Saffron Memphis Wings pair smoky seasoning with baked sweet potato fries and a sweet saffron honey finish.
• Kansas BBQ Chicken - Try Kansas BBQ Chicken when you're in the mood for smoky, barbecue-style chicken instead of a creamy curry.

Ready to Cook?

Marinate the chicken in yoghurt and Saffronice Saffron Powder, brown until golden, then simmer it in a creamy tomato, cashew, yoghurt and butter sauce. Finish with fresh lime and coriander, and serve with rice, naan or roti.

Frequently Asked Questions

How much yoghurt do I need?

You need 1½ cups of plain yoghurt in total. Use ½ cup for the marinade and gradually add the remaining 1 cup to the sauce.

How long should I marinate the chicken?

Refrigerate the marinated chicken for a few hours or overnight.

Can I use vegetable stock?

Yes. The recipe allows either chicken or vegetable stock.

How long should the sauce simmer?

Simmer the chicken and sauce over medium-low heat for approximately 30 minutes, stirring occasionally, until the sauce has reduced by about half and the chicken is tender.

What should I serve with butter chicken?

Serve it with steamed rice, naan or roti, then garnish with freshly chopped coriander.