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Butter Chicken

This recipe is close to my heart! I used to make this for my siblings and seeing as its been such a long time since I visited them, I decided to share my recipe so they and you at home can enjoy it too. This recipe screams take out, without all the hard work. I love the ease of making butter chicken. Just marinate the chicken overnight and cooking done in 20 minutes.

This beautiful butter chicken can be served with rice or even naan. Topped with a little extra cream, this recipe is deinfiently a keeper.

Preparation Time 6-12 hour marination time for best flavour

Cook Time 20 minutes

Serves 4-6


Chicken Marinade

500 grams chicken- cut into 1 inch cubes

1/2 cup yogurt

2 tablespoons tandoori masala

1 teaspoon garlic- minced

1 teaspoon ginger- minced

Butter Chicken Masala

2 tablespoons oil

1 large onion- ground

1 teaspoon garlic- minced

1 teaspoon ginger- minced

400 grams/ 2 cups crushed tomatoes- ground

1/2 teaspoon chilli powder

1 1/2 teaspoon coriander powder

1 1/2 teaspoon cumin powder

1/2 cup double cream

1/2 teaspoon garam masala


  1. In a bowl: combine the tandoori masala, yogurt, garlic and ginger. Whisk until smooth. Add the chicken and mix again. Cover and marinate in the fridge for 6-12 hours. Overnight is best.

  2. Once you are ready to cook, place 2 tablespoons vegetable oil in a large pot and heat it on medium heat.

  3. Add the ground onion and sauté 2-3 minutes. Add the ground garlic and ginger and sauté 30 seconds more. You don't want the garlic or ginger to burn so do be careful.

  4. Add the red chilli powder (if you like it spicy, omit if you can't handle the heat!), coriander powder, cumin powder and sauté 2 minutes. Add the tomatoes and cook it on a medium heat for 5 minutes until the water dries, and the oil separates from the tomatoes. Set it aside to cool. Only blend the mixture if needed.

  5. Heat a frying pan on the stove and add 1 teaspoon oil. Fry the chicken for 5-6 minutes until well browned.

  6. Add the chicken to the sauce and mix well. Add the heavy cream and garam masala, then mix it through.

  7. Simmer this for 2-3 minutes and serve with boiled rice/ naan.

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