My Indian Butter Chicken

My Indian Butter Chicken


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If you want the best butter chicken you need to toast the spices and grind them yourself. Trust me, it's worth it!


Serves: 6 

  • juice of 1 lime
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne
  • 1kg chicken breasts, cubed
  • 6 cloves
  • 10 black peppercorns
  • 1 teaspoon cardamom pods
  • 2 teaspoons coriander seeds
  • 1 teaspoon fenugreek seeds
  • 500g plain yoghurt
  • 1/2 teaspoon turmeric
  • 1 teaspoon cinnamon
  • 10 almonds, ground
  • 6 tablespoons ghee (or butter)
  • 1 onion, diced
  • 2 teaspoons finely diced fresh ginger
  • 4 garlic cloves, finely diced
  • 400g passata
  • 2 cups (500ml) chicken stock
  • 2 bay leaves
  • salt, to taste
  • coriander leaves, to garnish

Preparation:20min  ›  Cook:1hour  ›  Extra time:1hour30min marinating  ›  Ready in:2hours50min 

  1. In a bowl, combine lime juice, salt and cayenne. Add chicken and toss to coat. Cover with plastic wrap and marinate in the fridge 1 hour.
  2. In a dry frying pan heat the cloves, peppercorns, cardamom, coriander seeds and fenugreek seeds until fragrant. Grind in a mortar and pestle or a spice grinder.
  3. In a mixing bowl combine the yoghurt with the ground spices, turmeric, cinnamon and ground almonds. Stir well and add to the chicken. Mix well and marinate another hour in the fridge.
  4. In a large saucepan, melt the ghee and fry the onions, ginger and garlic over medium heat for about 5 minutes. Add the chicken, reserving the marinade. Fry until the chicken is browned on all sides, about 5 minutes.
  5. Add marinade, passata, chicken stock and bay leaves and bring to a simmer. Simmer uncovered about 50 minutes. Stir occasionally, adding more stock if necessary.
  6. Add salt to taste and serve, garnished with coriander leaves.

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