Butter Chicken


  • 1 tbspn peanut oil
  • 500 – 600 g boneless skinless chicken breast or thigh, cut in bite sized chunks
  • 20 g butter or vege oil
  • 2 tspn garam masala
  • 2 tspn sweet paprika
  • 2 tspn ground coriander
  • ½ tspn chili powder (more or less to taste)
  • ½ tspn cinnamon powder
  • ¼ tspn cardamom powder
  • 4 tspn fresh ginger, grated of chopped very fine
  • 120 g tomato paste
  • 300 ml chicken stock (or water)
  • 4 tspn sugar
  • 1 cup plain yogurt
  • upto ½ cup cream – optional
  • 3 – 4 tspn lemon juice – to taste


  • Heat oil in wok style high side fry pan. Stir-fry the chicken in batched for about 4 minutes until chicken is a nice colour. Set chicken and frying juices aside.
  • Reduce heat and add butter or vege oil. Add all of the spices and stir-fry until fragrant – about 1 minute. Add the chicken frying juices to ensure kept liquid.
  • Return the chicken to pan and stir to coat well with the spicy liquid.
  • Add the tomato paste, chicken stock (or water) and sugar and simmer for 15 minutes – stir occasionally.
  • Note : Can be set aside or frozen at this point (See Note below)
  • Add the yogurt, cream (optional) and lemon juice and simmer for 5 minutes or until the sauce thickens a bit


  • Serve over rice


  • Serves 5. Half everything for 2 – 3


Note : This dish can be set aside or frozen – leave the last step. To reheat, thaw then add contents to saucepan. Reheat gently, then simmer for 8 minutes – add the yoghurt, cream and lemon juice and simmer for 5 more minutes

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