The Best Butter Chicken

4 from 1 vote

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Chicken Recipes, Main Food Recipes
Servings 2 servings
Calories 460 kcal


  • 5 tbsp of vegetable oil (divided)
  • 2 large red onion
  • 2 inch fresh ginger (chopped or grated)
  • 6-8 garlic cloves (chopped or grated)

(For spice mix)

  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground Fenugreek
  • 1/2 tsp ground turmeric
  • 1/3 tsp chilli powder
  • 2 tbsp tomato paste
  • 400gms/140oz can chopped tomatoes
  • 5 tbsp full fat yoghurt
  • 750gms/1 1/2 pounds of chicken (boneless)
  • 2 tbsp tandoori masala
  • 1 tsp sugar
  • 1/3 cup butter


  • Dice the chicken and rub it with the tandoori masala. Set aside. Put 3 tbsp of oil in a large shallow pan. Set over medium heat. When hot, add the onions, garlic and ginger & fry for 10-12 mins or until the onions are soft and starting to turn brown.
  • Turn the heat down, add the spice mix, tomato paste and the tinned chopped tomatoes & the full-fat Greek yogurt. Stir well and cook for 5 mins. Blend the mixture with a hand blender until smooth.
  • In a separate non-stick frying pan, set on medium-high heat fry the chicken for 7 mins or until it starts to get golden brown. It does not need to cook through.
  • Add the chicken to the blended sauce. Return to low heat and simmer for about 20-22 mins.
  • Add some hot water to adjust the consistency according to your liking.
  • Add sugar and butter.
  • Mix thoroughly to create a thick and creamy sauce.
  • Make the spice mix before you start cooking Use full fat Greek yogurt so the sauce doesn’t split while cooking)

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