Christina's Butter Chicken

    Christina's Butter Chicken


    1 person made this

    About this recipe: This is my family's favourite recipe for butter chicken. I have refined it over the years I've been making it, and now it's pretty much perfect for adults and the kids too! Not too spicy but with lots of beautiful flavours.

    Serves: 6 

    • 1 tablespoon lemon juice
    • 1 teaspoon turmeric
    • 1 teaspoon garam masala
    • 1 teaspoon chilli powder
    • 1 teaspoon ground cumin
    • 1 tablespoon grated fresh ginger
    • 2 cloves garlic, crushed
    • 200g natural or Greek yoghurt
    • 1kg sliced chicken breasts or thighs
    • 60g butter or ghee
    • 2 teaspoons garam masala
    • 2 teaspoons sweet paprika
    • 2 teaspoons ground coriander
    • 1 tablespoon grated fresh ginger
    • 1 cinnamon stick
    • 8 bruised cardamom pods
    • 2 (400g) tins chopped tomatoes
    • 1 tablespoon sugar
    • 4 tablespoons natural or Greek yoghurt
    • 125ml cream
    • 1 tablespoon lemon juice

    Prep:20min  ›  Cook:30min  ›  Extra time:3hr marinating  ›  Ready in:3hr50min 

    1. Add sliced chicken to the first 8 ingredients: lemon juice, turmeric, garam masala, chilli, cumin, ginger, garlic and yoghurt. Stir well and marinate for 2 to 3 hours or overnight. This step can be shortened to allow for the time you have though.
    2. Heat butter or ghee in a large pan then add remaining spices, garam masala, paprika, coriander, ginger, cinnamon and cardamom. Saute for 1 minute or until fragrant.
    3. Add chicken and all marinade to the pan and stir until coated. Cook for 10 to 15 minutes, stirring occasionally.
    4. Add tomatoes and sugar to chicken and simmer, stirring, for 15 minutes or until sauce has thickened and chicken is tender.
    5. Add yoghurt, cream and juice and simmer a further 5 minutes. Serve with steamed rice. Sprinkle with fresh coriander and a dollop of yoghurt if desired.
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