🍛 Butter Chicken

A rich, creamy, and aromatic butter chicken — perfect with basmati rice and warm naan bread.

Serves: 4
Prep Time: 20 minutes (plus marinating)
Cook Time: 30 minutes

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Ingredients

• 800g boneless, skinless chicken thighs (about 6–8), cut into bite-sized pieces

• 15g (1 tbsp) lemon juice

• 60g (¼ cup) plain unsweetened yoghurt

• 2 tsp paprika

• 30g ghee (or butter)

• 50g butter

• 3 garlic cloves (10g), crushed

• 10g (1 tsp) finely grated fresh ginger

• 2 tsp garam masala

• 1 tsp ground cardamom

• 1 tsp cinnamon

• ¼ tsp chilli powder (optional)

• 1 × 400g can crushed and sieved tomatos (or tomato purée)

• 15g (1 tbsp) honey (or brown sugar)

• 120ml (½ cup) chicken stock

• 120ml (½ cup) cream

• 60g (¼ cup) plain unsweetened yoghurt

• Fresh chopped parsley, to serve

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Method

1. In a bowl, mix the chicken with lemon juice, yoghurt, and paprika. Cover and marinate in the fridge for 20 minutes.

2. Heat the ghee (or butter) in a frying pan over high heat. Sear the chicken pieces in batches until golden. Set aside.

3. Reduce the heat to medium, then add the butter, garlic, ginger, garam masala, cardamom, cinnamon, and chilli. Cook, stirring constantly, for 2 minutes until fragrant.

4. Return the chicken (with juices) to the pan. Add the tomato purée, sugar, and chicken stock. Simmer gently for 15 minutes until the sauce thickens and the chicken is cooked through.

5. Stir in the cream, yoghurt, and fenugreek leaves (if using). Simmer for another 5 minutes.

6. Taste, season with salt, and finish with chopped parsley.