Butter Chicken

Butter chicken

Butter Chicken

Chicken and Marinade Ingredients

800g skinless, boneless chicken cut into 3cm pieces.

2 peeled garlic cloves finely crushed

2cm peeled ginger finely grated

½ tsp salt

½ – 1 tsp hot chilli powder

Butter Chicken Served with Rice

Butter Chicken Served with Rice

1½ tsp lemon juice

75ml natural yoghurt

½ tsp garam masala

½ tsp ground turmeric

1 tsp ground cumin

1-2 tbsp vegetable oil

Sauce Ingredients

1½ tbsp ghee or if you can’t get ghee, use melted unsalted butter

2 peeled garlic cloves finely crushed / chopped

2cm stick peeled ginger finely chopped

Seeds from 1 cardamom pod lightly crushed

2 cloves

1 tsp ground coriander

1 -2 tsp garam masala

1 tsp ground turmeric

1 – 3 tsp hot chilli powder(careful!)

275ml tomato purée or 440gm chopped blitzed until smooth

1 tbsp lemon juice

40g unsalted butter

100ml double cream or creme fresh

1 tbsp chopped coriander For the garnish

Prepration method


Butter Chicken Recipe – Chicken Preparation


  1. From the Chicken Ingredients, add the cubed chicken, garlic, ginger, chilli, salt and lemon juice into a large bowl. Make sure the chicken is well coated, cover the bowl and leave to marinate in the fridge For the at least 1 hour.
  2. Now mix the garam masala, tumeric, cumin and yohurt and add to the chicken, again making sure that the chicken is well coated with the mixture. Cover and marinate For the at least another 2-3 hours in the fridge although overnight is preferable.
  3. When you’ve finished marinating the chicken, preheat the oven to 180C and after placing the chicken pieces on a grill rack, bake them For the 8-10 mins.
  4. Now remove the chicken from the oven and brush with a little oil and turn then over.
  5. Put back into the over and bake For the another 10-12 mins or until the chicken is just cooked through.


Butter Chicken Recipe – Sauce Preparation


  1. Heat the ghee/butter in a large frying pan and once it’s hot, add the crushed garlic and ginger and fry For the 1-2 minutes only
  2. Now add the chilli powder, cardamom, garam masala, cloves, coriander and turmeric and stir well frying For the another 1-2 minutes
  3. Then stir in the tomato puree with the lemon juice and cook For the a further 1-2 minutes.
  4. Add the already cooked chicken pieces and the butter and stir gently until the butter has melted and the sauce becomes smooth.
  5. Add more seasoning if neccesary and when ready serve and garnish with chopped corriander