Butter Chicken


Butter Chicken

Servings 6
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins


  • Mixing bowls
  • Pot
  • Mixing spoon


  • 2 pcs Chicken breast (cubed)
  • 1 tbsp Garlic paste (fresh)
  • 1 tbsp Ginger paste (fresh)
  • 1 tsp Sweet paprika
  • 4 tbsp Greek yoghurt
  • 1 tbsp Coriander roots (finely chopped)


  • 3 tbsp Olive oil
  • 2 Brown onion (sliced)
  • 1 tbsp Ginger paste (fresh)
  • 1 tbsp Garlic paste (fresh)
  • 1 tbsp Garamasala
  • 1 tbsp Cumin powder
  • 1 tbps Coriander powder
  • 1 tbsp Sweet paprika
  • 1 tsp Tumeric
  • cup Water
  • 3 Tomatoes (roughly diced)
  • 1 can Crushed tomatoes
  • 1 cup Raw cashews
  • 100 g butter
  • 250 ml Thickened cream
  • Coriander (garnish)
  • Salt & pepper


  • Place the diced chicken breast, spices and yoghurt into a bowl. Mix and marinade for a minimum of at least 30 minutes.
  • In a frypan heat up the olive oil and cook the marinated chicken. Set aside. Within the same pan, add extra olive oil and proceed to sauté the onion, one soft add the garlic along side with the ginger and cook for a further 30 seconds.
  • Add the spices and cook for 30 seconds. Have the water ready at hand to place into the frypan in order to stop the cooking process. Once you have added the water, add your tomatoes (fresh and canned) and cashews. Bring to the boil and allow to simmer for 40 minutes.
  • Once the sauce has reduced, with a hand blender or food processor blend the sauce until smooth. Return to the pan and add the butter and cream. Season and add your chicken. Serve with white rice and garnish with coriander.
Course: Main Course
Cuisine: Indian
Keyword: Chicken, curry, rice

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