Butter Chicken



  • 1/2 cup plain yoghurt , full fat
  • 1 tbsp lemon juice
  • 1 tsp tumeric powder
  • 2 tsp garam masala (Note 1)
  • 1/2 tsp chilli powder or cayenne pepper powder (Note 2)
  • 1 tsp ground cumin
  • 1 tbsp ginger, freshly grated
  • 2 cloves garlic, crushed
  • 1.5 lb / 750 g chicken thigh fillets, cut into bite size pieces


  • 2 tbsp (30 g) ghee or butter, OR 1 tbsp vegetable oil (Note 3)
  • 1 cup tomato passata (aka tomato puree) (Note 4)
  • 1 cup heavy / thickened cream (Note 5)
  • 1 tbsp sugar
  • 1 1/4 tsp salt

To serve

  • Basmati or other Rice
  • Coriander/cilantro (optional)


  • ex gratia step: for an additional sleek sauce, mix the Marinade ingredients (except the chicken) in an exceedingly kitchen appliance and mix till sleek. (I don't do this)
  • mix the Marinade ingredients with the chicken in an exceedingly bowl. cowl and refrigerate nightlong, or up to twenty four hours (minimum three hrs).
  • Heat the oil over high heat in an exceedingly giant fry pan. Take the bow out of the Marinade however don't wipe or shake off the marinade from the chicken (but do not pour the Marinade left within the bowl into the fry pan).
  • Place chicken within the fry pan and cook for around three minutes, or till the chicken is white everywhere (it does not very brown as a result of the Marinade).
  • Add the tomato passata, cream, sugar and salt. flip all the way down to low and simmer for twenty minutes. Do a style check to visualize if it desires additional salt.
  • Garnish with coriander/cilantro leaves if mistreatment. Serve with basmati rice.
  • The Butter Chicken is pictured with my terribly straightforward No Yeast staff of life and no-fry papadums

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