By Inspired By Pri’s Food

by Tia

Serves 4

Are you craving a mouthwatering butter chicken recipe? Look no further! I’ve crafted my own version of this highly requested dish that is incredibly creamy, aromatic, and strikes the perfect balance between sweet and tomato flavours.

TIP: To begin, it’s crucial to marinate the chicken thoroughly. Ensure you wash the chicken pieces meticulously. For optimal results, refrigerate the marinated chicken for a minimum of 3 hours or even overnight.


For the chicken marinade

  • 500g boneless chicken thighs or breasts
  • 150g plain yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • ½ teaspoon turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon dhania jeera powder
  • 2 teaspoons Kashmiri masala
  • 1 teaspoon Kasoori Methi (dried fenugreek)
  • 1 tablespoon ginger and garlic paste


  1. Combine the ingredients listed above with the yogurt in a bowl. Mix well, ensuring all the spices are evenly incorporated into the yogurt.
  2. Add the washed chicken cubes to the marinade, making sure they are thoroughly coated.
  3. Let the chicken marinate for at least 3 hours, preferably overnight.

For the luscious butter chicken gravy:

  • 30g butter
  • 15ml olive oil
  • ½ onion, diced
  • 1 red chilli
  • 1 teaspoon crushed garlic
  • 1 teaspoon crushed ginger
  • 2½ tomatoes
  • 1 teaspoon tomato paste
  • 1 teaspoon salt
  • ½ teaspoon sugar
  • ½ teaspoon turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon dhania jeera powder
  • 2 teaspoons Kashmiri masala
  • 2 teaspoons Kasuri Methi (dried fenugreek)
  • 30g cashews
  • 125ml fresh cream
  • coriander for garnish


  1. In a heated pot, add the butter and olive oil. Toss in the diced onions, crushed ginger, garlic, and cashews. Sauté over medium heat for approximately 5-7 minutes or until the onions become translucent.
  2. Introduce the ground spices to the pot and mix thoroughly. Add the peeled and chopped tomatoes, along with the tomato paste. Stir and cook for about 10 minutes until the tomatoes are soft and well-incorporated.
  3. Season the tomato gravy with salt and add half a teaspoon of sugar to enhance the natural sweetness of the tomatoes.
  4. Blend the tomato gravy with a small amount of water until it reaches a smooth and silky consistency.
  5. Transfer the blended mixture back into the pot and simmer on low to medium heat. Add the grilled chicken to the pot and ensure each piece is evenly coated with the silky gravy.
  6. Pour in the fresh cream, reduce the heat, and let it simmer for another 10 minutes. Before serving, rub the Kasuri Methi between your palms to release its flavours and sprinkle it over the butter chicken.
  7. Garnish with fresh coriander to add a touch of vibrancy to the dish.

TOP TIP: Pair it with fragrant basmati rice, roti or naan.

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