Butter Chicken

Butter Chicken

Start the day before

1 cup plain yogurt, full fat
2 Tbsp lemon juice
2 tsp turmeric powder
4 tsp garam masala
1 tsp chilli powder or cayenne pepper powder
2 tsp ground cumin
2 Tbsp ginger, freshly grated
4 cloves garlic, crushed
2-3 lbs boneless skinless chicken thighs, cut into bite size pieces

4 Tbsp ghee or butter, OR 1 tbsp vegetable oil
1 15 oz can tomato sauce
1 15 oz Can Coconut Milk OR 2 cups heavy cream
1 15 oz Can Peas
2 Tbsp sugar
2.5 tsp salt

To Serve
Basmati or White rice
Coriander/cilantro (optional)


1. Combine the Marinade ingredients with the chicken in a bowl. (Optional blitz: for an extra smooth sauce, combine the Marinade ingredients (except the chicken) in a food processor and blend until smooth.)
2. Cover and refrigerate overnight, or up to 24 hours (minimum 3 hrs).

Main Dish
1. Heat the ghee (butter or oil) over medium heat in a large fry pan.
2. Take the chicken out of the Marinade but do not wipe or shake off the marinade from the chicken (but don't pour the Marinade left in the bowl into the fry pan).
3. Place chicken in the fry pan and cook for around 3-5 minutes, or until the chicken is white all over (it doesn't really brown because of the Marinade).
4. Add the tomato passata, coconut milk, peas, sugar, and salt. Also add any remaining marinade left in the bowl. Turn down to low and simmer for 20 minutes.
5. After 20 minutes, salt to taste (Waiting to salt to taste until now assures chicken is thoroughly cooked and you don’t get sick).

Garnish with coriander/cilantro leaves if using. Serve with basmati rice.

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