Asian, Chicken

Butter Chicken, My version.


Butter Chicken, My version.

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 serves


  • 12 chicken thigh cutlets skin removed
  • 2 tblsp lemon juice
  • 1 tsp chilli powder
  • 200 g plain greek style yoghurt 3/4cup
  • 5 cm piece fresh ginger grated, 25g
  • 2 tsp garam masala
  • 45 g butter
  • 1 tblsp veg oil
  • 1 medium onion chopped finely
  • 4 cloves garlic crushed
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • 2 tblsp tomato paste
  • 410 g tin tomato puree
  • 160 ml chicken stock
  • 2 tblsp honey
  • 1 cinnamon stick
  • 80 ml pouring cream


  • In a bowl combine chili powder, lemon juice, yoghurt, and ginger. Mix together . Add chicken thighs and refrigerate covered for 30 minutes.
  • In a large pan add butter and oil and cook chicken in batches, until browned all over. Remove to a plate. For the naan bread refer to naan bread recipe
  • Add onion, garlic and cook in same pan until it softens. Add remaining spices and cook until fragrant. Remove from heat; add tomato paste, puree, stock, honey and cinnamon stick.
  • This dish can be cooked in a slow cooker for 4 hours, or simmer in a heavy saucepan for 1.5 hours or until tender. Stir in cream, season to taste.
  • Serve with basmati rice and warm naan bread.
  • For the naan bread refer to naan bread recipe.


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