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Butter Chicken

This is the best recipe for Butter CHicken that I have ever come across. I have tweaked it here and there to make it my own so feel free to do the same!


  • Marinated Chicken:

  • 1 kg diced chicken thigh fillets

  • ¾ cup yoghurt

  • 1 tbspn each of minced garlic and ginger

  • 1 tspn red chili powder

  • Salt to taste

  • 1 tspn garam masala

  • pinch tandoori red colour

  • Tomato Sauce:

  • 2 cups chopped red cooking tomatoes or 1 tin chopped tomatoes

  • ½ cup tomato paste

  • salt to taste

  • 1 tspn sugar

  • 1 tspn red chili powder

  • 2 tbspn dried fenugreek leaves

  • 1 cup water

  • 300mls cream or light cream

  • 1 tbspn each of minced garlic and ginger


  • 1.

    For the chicken:

  • 2.

    Mix all ingredients except the chicken. Marinade the chicken in the mixture for at least 4 hours. Bake in a single layer at 200 degrees C until it has black spots and is cooked. Reserve some of the juices for the sauce if desired.

  • 3.

    For the tomato sauce:

  • 4.

    Bring to boil the tomatoes, tomato paste, salt, sugar, chili powder, water and fenugreek leaves then cover and simmer for around 15 - 20 minutes. For a smooth sauce: strain through a fine, wire sieve using the back of a spoon to push out as much sauce as possible. Omit straining for a lumpier more rustic sauce.

  • 5.

    To put together:

  • 6.

    Heat the cream in a large saucepan. Add the minced ginger and garlic and then the tomato sauce. Add cooked chicken and ½ - 1 cup of juices (if using) and simmer for another 5 minutes before serving. Serves 4.

  • 7.

    (to serve 8: double quantity of meat, add more yoghurt to marinade and increase spices by 1/4)


The tomato sauce can be prepared ahead of time, even the day before. I usually marinate the chicken overnight. I use all the juice from baking the chicken as my family likes a lot of sauce. I mince my own garlic and ginger and store in oil in the fridge.

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