by Kyla Van Heerden

By Tamara Reddy – Tasty on my Table

Butter chicken is a popular North Indian dish made by marinating chicken in a mixture of spices and yoghurt, and then cooked in a gravy with tomatoes, butter, and various spices. Served with basmati rice or buttery garlic naan, it will certainly wow your guests.


To marinate the chicken:

  • 1kg chicken breasts, cubed
  • 1 cup double cream plain yoghurt
  • 2 teaspoons salt
  • 1 tablespoons Bombay masala
  • 2 teaspoons crushed chillies/crushed red chilli flakes
  • 1 teaspoon jeera/cumin powder
  • ½ teaspoon turmeric
  • 1 tablespoon ginger and garlic paste
  • 50g tomato paste
  • ¼ cup crispy fried onions

To cook the chicken:

  • 4 tablespoons butter
  • ½ onion, finely sliced
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 teaspoon ginger and garlic paste
  • 2 teaspoon Bombay masala
  • 1 teaspoon paprika
  • 1 teaspoon garam masala
  • 1 teaspoon dhania/coriander powder
  • 1 teaspoon jeera/cumin powder
  • 2 tomatoes, grated
  • 1 cup cream
  • dhania/coriander to garnish


  1. In a bowl, add the cubed chicken along with the yoghurt, salt, masala, crushed chillies, jeera/cumin powder, turmeric, ginger and garlic paste, tomato paste and crispy fried onions. Mix until well combined. Cover the marinated chicken with cling wrap and refrigerate overnight.
  2. On medium heat, add 1 tablespoon of butter and fry the marinated chicken until cooked. Remove and set aside.
  3. In the same pot, add the remaining butter with the onion. Sauté the onions before adding in the ginger and garlic paste and the rest of the spices (masala, paprika, garam masala, dhania/coriander powder, and jeera/cumin powder).
  4. Temper the spices and then add in the grated tomatoes and mix.
  5. Add the cooked chicken back to the pot and mix until well combined.
  6. Add the cream and allow it to simmer until the sauce thickens.
  7. Garnish with dhania/coriander and serve with basmati rice or garlic naan.

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