BURRATA BUTTER CHICKEN

When comfort food leans into luxury, you know it’ll be impossible to stop at one bite. This version takes everything you love about the classic. Rich tomato sauce, tender chicken, buttery warmth – and crowns it with the most luxurious burrata.

The first time I tried this burrata butter chicken was at Masti, a fabulous Indian restaurant in Dubai. It was absolutely divine! To say I loved it was an understatement. I promised myself I would recreate this insanely delicious dish at home. After a bit of trial and error, I tested it on my family, who happen to be my biggest critics. The vote was unanimous! It was love at first bite, and has since become one of my most requested dishes. I hope it becomes yours, too.

The chicken is marinated in a combination of yogurt and cream, which yields an incredibly tender result. Dried fenugreek leaves (Kasoori methi) gives the dish that characteristic butter chicken flavor, as well as chilli, garam masala, and coriander powder. Bake the chicken in the oven or grill it in a stove top or barbecue. If your oven happens to have a rotisserie function, now’s the time to use. There are SO many different ways to cook the chicken which I have included in the recipe. Feel free to use your preferred method. Remember to keep your chicken slightly underdone before adding it to the sauce as it will cook a second time around.

The sauce couldn’t be easier: sautéed onion, garlic, tomato passata, cream, butter, a bit of reserved chicken marinade. The burrata at the end ties everything together in one verrryyy luscious dish. 

Serve the burrata butter chicken with naan or basmati rice and devour immediately.

Print Recipe

Burrata Butter Chicken

Servings: 8

INGREDIENTS

For the chicken

• 2 kg chicken breast, cut into 2-inch cubes
• 1 tbsp salt
• Black pepper to taste
• ¼ cup extra virgin olive oil (plus more for cooking, if using stovetop method)
• 6 cloves garlic, crushed
• 1 cup plain yogurt
• 1 cup cream
• 1 egg
• 1 tbsp smoked paprika
• 1 tsp dried fenugreek leaves (kasoori methi), ground
• 1 tsp garam masala
• ½ tsp cumin powder
• ½ tsp coriander powder
• ½ tsp chili powder
• 1 tsp Dijon mustard
• 1 tbsp freshly grated ginger
• Metal skewers or wooden skewers (soaked in water)

For the sauce

• 1 medium onion, finely chopped
• 3 cloves garlic, finely chopped
• 2 kg tomato passata
• ½ tsp dried fenugreek leaves (kasoori methi)
• ½ tsp garam masala powder
• ½ tsp chili powder or paprika
• A few tablespoons of reserved chicken marinade
• A few drops of lemon or lime juice (or vinegar)
• 150 g unsalted butter, cold and cubed
• 200 g cream
• Salt and pepper to taste
• 1 or 2 burrata balls (150–200g each), drained and at room temperature
• Fresh coriander to garnish (optional)
  
  
  

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INSTRUCTIONS

Marinate and Prepare the Chicken

1. Place the chicken cubes in a large bowl and season with salt, pepper, and olive oil. Add the crushed garlic and toss to coat.
2. In a separate bowl, whisk together the yogurt, cream, egg, smoked paprika, kasoori methi, cumin, garam masala, coriander powder, chili powder, Dijon mustard, and ginger. Pour the mixture over the chicken and coat evenly.
3. Cover and marinate for at least 2 hours, preferably overnight for deeper flavour.
   
   
   

Cook the Chicken

1. Preheat your oven to 210°C (410°F).
2. Remove marinade from the chicken, reserving a few tablespoons for the sauce.
3. Thread the marinated chicken onto skewers and roast for 45–50 minutes, or until just cooked through and slightly charred at the edges.
4. If using a rotisserie, follow your machine’s timing for 2 kg of chicken, ensuring the pieces are just slightly underdone.
5. Alternatively, bake the chicken in a pan without skewers, grill on a barbecue, or pan-sear on the stovetop with a bit of oil, turning until golden.
6. Remember: the chicken will finish cooking in the sauce, so it should be slightly underdone here.
   
   
   

Make the Sauce and Assemble

1. While the chicken cooks, heat oil or butter in a large pan and sauté the onion and garlic for 3–5 minutes, until softened and fragrant.
2. Add the tomato passata, fenugreek, garam masala, chili powder, and reserved marinade. Stir to combine.
3. Simmer gently for 15 minutes until slightly thickened. Blend if desired for a smoother texture.
4. Add lemon juice or vinegar, then whisk in the cold cubes of butter until glossy.
5. Add the chicken to the sauce, coat well, and simmer on low for about 7 minutes until tender.
6. Stir in the cream, season to taste, and mix until smooth.
7. Remove from heat, nestle in 1–2 burrata balls, and tear them open just before serving.
8. Gently swirl the cheese into the sauce until melted and creamy.
9. Garnish with fresh coriander and serve with naan or basmati rice.