Butter Chicken

Butter chicken is a takeaway favourite, try making it at home!

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10 mins
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20 mins
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  1. Place yoghurt, garlic, ginger, cumin, coriander, garam masala and chilli in a large glass bowl, and mix until well combines. Add chicken pieces, cover and refrigerate for at least 1 hour.
  2. After at least one hour, heat oil in a large pan and add chicken and yoghurt mix, cook stirring for 5-8 minutes. Add tomato puree and stock. Bring to boil, before turning to a low simmer. Cover and allow to cook for 15-20 minutes, after this chicken should be cooked, and sauce thickened.
  3. Stir through butter, top with chopped coriander and peanuts.
  4. Serve with rice and pappadums.


  • 600g free range chicken thighs
  • 2 garlic diced cloves
  • 2 cm piece of grated ginger
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon garam masala
  • 1 red chilli
  • 1 tablespoons vegetable oil
  • 1/2 cup Greek yoghurt
  • 30g butter
  • 1 can tomato puree
  • 1/2 cup chicken stock
  • chopped coriander
  • chopped peanuts

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