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Butter Chicken

Servings: 4


  • 500 gram chicken breasts or thighs I prefer the breasts
  • 2 tbsp tandoori marinade any store bought Tandoori marinade is fine. I love the Amina's marinade here in SA
  • 3 tbsp greek yogurt or any plain yogurt will work
  • 400 gram canned tomatoes diced
  • 1 onion finely chopped
  • 2 bay leaf
  • 1 tspn cumin seeds
  • 1 tspn ground cumin
  • 1 tspn ground coriander
  • 2 tspn Kashmiri chilli powder
  • 1 tspn masala optional
  • 1 tspn garam masala
  • 1/2 tspn turmeric
  • 1 tspn dried fenugreek/methi leaves
  • 2 tspn sugar or 1 tspn honey
  • 1/2 cup/125ml fresh cream
  • 2 tbsp vegetable or light olive oil
  • 2 tspn ginger/garlic paste
  • salt


  • Marinate the chicken with the Tandoori marinade and yogurt and refrigerate for an hour or overnight
  • Heat oil and add cumin seeds, fry until it starts to burst. Add bay leaf and onion. Sauté until onion is translucent.
  • Add ginger/garlic paste and fry for a further minute.
  • Add turmeric, ground cumin, coriander, Kashmiri chilli powder, masala. Mix well and cook the paste for 2 minutes. Add a few drops of water to prevent scorching
  • Add the tomatoes, season with salt. Add sugar. Cover and simmer on low heat until tomatoes are cooked, about 20 minutes
  • Whilst the sauce is cooking you can flash fry the chicken or pop it into the oven using the grill function just until it browns. Do not overcook your chicken if using breasts. Set aside
  • Once the tomatoes are cooked, crush the fenugreek leaves in your hands and add it to the sauce together with the garam masala and cream. Use a stick blend and blend the sauce until it's smooth and creamy
  • Add the chicken and let it heat through. Switch off the stove and let the chicken cook through in the sauce. Serve with roti, basmati rice or naan bread