Butter Chicken

Hubs and I are creatures of habit.

Every time we’re in an Indian restaurant (which sadly is not that often), I order the Chicken Biryani and he gets the Butter Chicken.

marinating the chicken in a spicy yoghurt blend

marinating the chicken in a spicy yoghurt blend

I thought I’d surprise him with an ‘at-home’ version. And surprised he was.

“What’s this?” he said poking it with a fork.

(Hubs doesn’t like to commit to new food until all the facts are in)

bubbling away in a rich, creamy, mild sauce

bubbling away in a rich, creamy, mild sauce

“Just try it,” I said. And he did. And the plate vanished before my eyes.

Butter Chicken (serves 3-4)

*adapted from the New York Times

  • 1 cup full-fat greek yoghurt
  • 2 skinless & boneless chicken breasts, cut into chunks
  • 1 tbsp lemon juice
  • 1 tbsp turmeric
  • 1 1/2 tbsps cumin
  • 1 tbsp garam masala
  • 2 tbsps ghee
  • 1 small white onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch chunk root ginger, peeled and chopped finely
  • 2 tsps cinnamon
  • 2 tbsps tomato paste
  • 3/4 cup coconut milk
  • cilantro (as garnish)
  1. Whisk together the lemon juice, yoghurt, turmeric, cumin and garam masala. Add the chicken, stir well until pieces are coated then cover and refrigerate for 6-12 hours.
  2. Heat the ghee in a wide bottomed saucepan. Add the onions, garlic and ginger. Heat gently for a few minutes until the onions soften. Add the chicken, marinade and cinnamon.
  3. Stir in the tomato paste and coconut milk. Let gently simmer until the chicken is cooked through (about 15-20 minutes).
  4. Add the almonds, stir then serve garnished with fresh cilantro.

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6 thoughts on “Butter Chicken

    • Apparently in original recipes from Delhi, chefs would add a dollop of butter to the sauce once it was done – to make it extra creamy. They’d also serve it with butter on the side….I knew there was a reason I loved Indian cuisine 😉

  1. I finally made this last night, and it was fabulous! I only realised after I’d started prepping that it needed hours to marinate, so I skipped that part (eek!) but it was still amazing. Thanks for an awesome recipe 🙂 Debby

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