Christina's Butter Chicken

    3 hours 50 minutes

    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 hot but with lots of beautiful flavours.


    Tasmania, Australia
    40 people made this

    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 crushed garlic
    • 200ml natural or greek yoghurt
    • 1 kg sliced chicken breast or thigh fillets
    • 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 crushed tomato
    • 1 tablespoon sugar
    • 1/4 cup natural or greek yoghurt
    • 1/2 cup cream
    • 1 tablespoon lemon

    Preparation:20min  ›  Cook:30min  ›  Extra time:3hours marinating  ›  Ready in:3hours50min 

    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 occassionally.
    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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    Reviews in English (2)


    Kids loved it which is what I was after! Spices were great, not overpowering but full of flavour. Next time i would use less tomato, maybe one 300g tin and increase the cream to 3/4 cup. Just my flavour preference. Great recipe thanks!  -  08 May 2017


    This is a lovely recipe. the next time I try it out I will cut down a little on the lemon but apart from that it works very well. You could also use creme freche instead of cream for a healthier choice. I also left out the corriander as it tends to overpower.  -  06 Sep 2017  (Review from Allrecipes UK & Ireland)