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Butter Chicken

Butter Chicken, like a Chicken Tikka Masala, is among the best known Indian foods all over the world. However, neither of these dishes have a truly Indian flavour. You will rarely find them in India, but these two dishes take top place on Indian restaurant menus all over the globe. The actual flavour of Butter Chicken can vary from restaurant to restaurant but you will find that all of them are full flavored dishes that are prepared with marinated and grilled chicken, cooked in a tasty, creamy, and gently spiced butter sauce. It has become a favourite amongst children as well.


  • 500g boneless chicken - cut into 4-4½cm pieces
  • 1 cup natural yoghurt
  • 2 teaspoons ghee or butter
  • 1½ teaspoons minced garlic
  • 1 onion pureed
  • 1 tablespoon tomato sauce
  • 2 teaspoons soft brown sugar
  • 2 teaspoons tomato paste
  • 2 teaspoons ground almonds
  • 100 ml pouring cream
  • 50 ml coconut milk
  • 1 tablespoon chopped coriander leaves
  • 1 tablespoon chopped mint leaves
  • Salt to taste
  • 1½ tablespoons Butter Chicken Marinade Blend
  • 1½ tablespoons Butter Chicken Sauce Blend


  1. In a bowl, stir the Butter Chicken Marinade Blend into the yoghurt, add the chicken and coat well. Cover and marinate in the fridge 6-8 hours or overnight.
  2. Skewer the marinated chicken pieces and cook under a grill or on the barbeque for about 10 minutes on each side.
  3. Heat the ghee (or butter) in a heavy-based frying pan, add the garlic and onion and cook for 3 minutes.
  4. Combine the Butter Chicken Sauce Blend, tomato sauce, sugar, tomato paste and almonds. Add to the pan and simmer for 5 minutes.
  5. Add the cooked chicken and any drippings from the grill pan.
  6. Stir in the cream, coconut milk, salt, coriander and mint leaves. Simmer for about 10 minutes to reduce and thicken.
  7. Serve with steamed rice.

Cook’s note: For grilled kebabs, line the bottom of an oven tray with silver foil, shiny side up, insert the pan’s wire rack, place the kebabs on the wire grill. Turn the kebabs once when the points of meat start to blacken.

Preparation: 30 minutes (plus time to marinate)           Cooking: 30 minutes

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