Butter Chicken

Butter Chicken


  • For the chicken:
  • 2.5 pounds boneless skinless chicken thighs, cut into smaller pieces

  • 1/2 cup full fat plain yogurt

  • 2 tbsp lemon juice

  • 2 tsp turmeric

  • 2 tbsp garam masala

  • 2 tsp kashmiri chili powder

  • 2 tsp coriander

  • 2 tsp cumin

  • 1 tsp smoked paprika

  • 2 tbsp minced fresh ginger

  • 4 garlic cloves, minced

  • 1 1/2 tsp sea salt

  • 1/2 tsp pepper

  • For the sauce:
  • 4 tbsp ghee

  • 1 large onion, chopped

  • 1 bay leaf

  • 2 tbsp sugar

  • 1 tsp sea salt

  • 1/4 tsp pepper

  • 2 cups passata (tomato puree)

  • 2 cups heavy cream or full fat canned coconut milk


  • Line a baking sheet with foil.
  • In a bowl, mix the chicken ingredients together well. Set aside to marinate.
  • Set the oven to broil on high, place the chicken with the marinade spread out on the baking sheet, and broil chicken pieces for about 12 min, until a little bit charred. Take out and set aside until you make the sauce.
  • In a large saucepan, melt the ghee. Add the onions and bay leaf. Cook for about 5-7 minutes. Add the sugar, salt, pepper, tomato puree and cream. Bring to a boil, reduce heat and cook for about 10-15 minutes, until a little more thickened.
  • Add the broiled chicken with all the juices into the sauce. Simmer for about 5 more minutes. Serve with naan bread and basmati rice. Enjoy!

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