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Homemade Butter Chicken

Be inspired by this hearty chicken recipe by Kambrook's home economist Cassandra Heneghan


  • 2 kg chicken thighs cut into quarters

  • 1 tbsp lemon juice

  • ½ cup (140g) greek yoghurt

  • 1 tsp ginger, minced

  • 3 shallots, peeled and chopped

  • 2 cloves garlic, peeled and minced

  • 1 tsp garam masala

  • 1 tsp cayenne pepper, ground

  • 1 tsp paprika, ground

  • 1 tsp coriander seeds, ground

  • 1 tsp turmeric, ground

  • 1 tsp cumin, ground

  • 100g almonds, ground

  • 100ml olive oil

  • 1tsp tomato paste

  • 1 x 420ml can tomatoes, diced

  • ¼ cup chicken stock

  • 1 tbsp brown sugar

  • 300ml pure cream

  • fresh coriander to serve

  • rice to serve


  • 1.

    Place the stainless steel pressure cooking bowl into the pressure cooker housing and switch the control dial to ‘SAUTE’

  • 2.

    In a bowl, coat the chicken in the lemon juice and yoghurt.

  • 3.

    Using a food processor, process the ginger, shallots, garlic, spices, almonds and olive oil until it has formed a smooth paste. Spoon paste into the pressure cooking bowl and allow to sauté until fragrant and bubbling.

  • 4.

    Stir through tomatoes, stock, sugar and chicken and securely place and seal the lid onto the pressure cooker. Switch the control dial to setting 3 and allow to cook.

  • 5.

    Release the pressure from the pressure cooker by turning the pressure valve to the left. Stir through the cream and serve over rice with fresh coriander.


This recipe was brought to you by Kambrook's Home Economist Cassandra Heneghan. For more delicious recipes and cooking tips check out her blog - A Perfect Pantry

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Posted by Karen2610Report
fantastic,easy and as close to if not better than an Indian restaurant