Butter chicken

    1 hour 10 min

    A fantastic version of North Indian butter chicken! Super simple to prepare and always a winner. You can make a double batch of the sauce, then freeze the sauce for later use. Simply defrost, reheat and cook the chicken as stated, finishing with the cream.

    9 people made this

    Serves: 4 

    • 1kg chicken (use whatever cut you like)
    • 1/3 jar tandoori paste
    • 6 cloves
    • 8 cardamon seeds (not pods)
    • 5 black peppercorns
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground white pepper
    • 2 tablespoons dark brown soft sugar
    • 1 onion, finely chopped
    • 1 cm piece ginger, finely grated
    • 3 cloves garlic, crushed
    • butter for frying
    • 1 tablespoon tomato puree
    • 2 (400g) tins plum tomatoes (or 6 fresh tomatoes)
    • salt to taste
    • 300ml cream

    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    1. Marinate chicken in tandoori paste for 2 hours or overnight.
    2. To make the spice mix: put cloves, cardamon seeds and peppercorns in the mortar and pestle and crush, then add cinnamon, white pepper and dark brown soft sugar.
    3. To make the sauce: cook onion with ginger and garlic in butter till well browned. Add the spice mix and a pinch of salt plus tomatoes and tomato puree; I use a stick blender to mix the sauce, then let simmer and reduce for 15-20 minutes.
    4. Simmer the chicken in the sauce till cooked, then stir in cream. Serve with rice and naan.

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    Reviews in English (1)


    Used different ingredients. I used chicken and beef in this recipe. Very easy to make and looks and tastes just like a restaurant dish!  -  25 Apr 2011