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750g chicken thigh fillets, cut into bite size pieces

250mls yoghurt 

1 tbsp lemon juice

2 tsps turmeric powder

1 tbsp garam masala 

1 tsp chilli powder 

1 tsp ground cumin

1/2 tsp cinnamon powder

1 tsp fenugreek leaves (optional)

1 tbsp ginger and garlic paste


50mls vegetable oil (or ghee)

250mls tomato passata 

300mls double cream 

50g - 75g butter 

1 tbsp sugar (or jaggery)

salt and pepper to taste

chopped fresh coriander


For the marinade, mix all the marinade ingredients with the chicken in a bowl. Cover and refrigerate for at least 2 hours.

Heat the oil (ghee) on a medium heat in a large frying pan. Gently fry the marinated chicken for around 15 minutes, or until the chicken is lightly browned

Turn the heat up to high and add the passata, cream, sugar (jaggery), butter and salt. After 2 minutes turn the heat down to low and simmer for 20 minutes. Finish with a handful of chopped fresh coriander. ​

Butter Chicken: Files
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