Butter Chicken

By July 22, 2020July 25th, 2020Chicken

Much loved classic favourite 

on many Indian menus



Prep time

6-8 Minutes +

2 hours + Marinating

Cooking time

40 Minutes


  • 150-200g chicken thigh fillets
  • 2 tablespoons yoghurt
  • 1 teaspoon tandoori paste


  • 1 teaspoon grated garlic
  • ½ teaspoon grated ginger
  • 20g butter
  • 1½ tablespoons finely chopped onion
  • ½ teaspoon garam masala
  • ½ teaspoon ground coriander
  • 1 tablespoon tomato paste
  • ⅓ cup tomato puree
  • 2 teaspoons white vinegar
  • 40ml chicken stock
  • ¼ cup cream
  • salt 
  • Garnish parsley or coriander leaves *optional


  • Cut chicken into large bite-size pieces
  • Combine yoghurt and tandoori paste in a bowl
  • Add chicken pieces and stir to coat the chicken all over, refrigerate for at least 2 hours
  • Melt butter in a pan, add onion and cook for 1 minute, add the garlic and ginger and cook until softened. 
  • Add spices and stir to combine, cook for 1 minute
  • Add chicken with marinade and cook for 5-6 minutes
  • In a jug, combine tomato paste, tomato puree, vinegar, salt, and chicken stock. Pour over the chicken, stir and bring to the boil then reduce heat to a simmer. Cover and cook for 20 minutes
  • Stir in the cream and simmer uncovered for 8-10 minutes
  • Place in a serving bowl and garnish with parsley or coriander leaves
  • Serve and Enjoy!

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