Butter chicken & rice

Butter Chicken


Naan Bread Recipe

Butter chicken & rice

Butter Chicken

Cook Time 30 mins
Total Time 30 mins
Servings 4 people



  • 100 mls plain yoghurt
  • 1 lime juice only
  • 15 grams garlic crushed
  • 2.5 cm piece ginger
  • 1 tsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp garam masala
  • pinch paprika
  • pinch salt

For the chicken

  • 4 chicken breast
  • 25 grams butter
  • 1/2 lemon

For the sauce

  • 100 grams unsalted butter
  • 1 onion grated
  • 2.5 cm piece ginger
  • 2 cloves garlic crushed
  • 100 grams tomato puree
  • 2 small red chillies
  • pinch chilli powder
  • 200 mls double cream
  • salt and pepper

To serve

  • handful fresh coriander
  • basmati rice
  • naan bread



  • Mix all of the marinade ingredients together in a bowl until well combined. Add the chicken breasts and make sure they’re well covered in the marinade. Set aside to marinate in the fridge for 12 hours, or overnight.
  • When the chicken has marinated, preheat the grill to it's highest setting.
  • Remove the chicken breasts from the marinade, shaking off any excess, and grill for 3-4 minutes on each side, or until the coating is golden-brown.
  • Baste the chicken breasts with the butter and a little lemon juice
  • Preheat the oven to 200C/400F/Gas 6 and roast the chicken for 10-12 minutes, or until cooked through.


  • Meanwhile, for the sauce, heat the butter in a frying pan over a medium heat and fry the onion for 4-5 minutes, or until softened.
  • Add the ginger and garlic and cook for a further minute, then stir in the tomato puree, chillies and chilli powder and cook for another 2-3 minutes.
  • Reduce the heat, stir in the cream and simmer for a further minute, then add the chicken breasts to the sauce.
  • Season, to taste, with salt and freshly ground black pepper.


  • To serve, place the butter chicken breasts onto serving plates and drizzle over the sauce. Sprinkle over the coriander.
  • Spoon the basmati rice alongside and serve with the naan bread.

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