Beautiful butter Chicken

Butter chicken is one of the most popular Indian curries in the world, and for good reason. It’s a take away and restaurant favourite, with this recipe it can be a staple dish in your own home.

I know at a glance the list of ingredients looks long as heck so I have written the method out to simplify the steps. If you measure out all your ingredients first it will absolutely make this a very straightforward process from there.



  • 6 tbsp ghee
  • 5 garlic cloves 
  • 6 green chillies 
  • 2 medium onions 
  • 3 thumbs worth of ginger 
  • 3 tbsp sunflower/vegetable oil 
  • 3 tbsp tomato puree 
  • 3 tbsp turmeric 
  • 2 tbsp chilli powder 
  • 2 tbsp garam masala 
  • 2 tbsp ground coriander 
  • 2 tbsp ground cumin 
  • 750g chopped tinned tomatoes (blitzed)
  • 6 chicken breasts (Diced into nice chunks)
  • 300ml double cream
  • 8 tbsp unsalted butter



1. See all the ingredients in red? Prep it all, so peel it all and chop into rough chunks. Now throw that all in a blender and blitz to a smooth paste.

2. Heat a heavy based pan on a med heat and then add the ghee. Let it melt and heat through, now add your paste from step 1 and cook it out for about 15 mins. You can see from the photos below what you are trying to achieve. See how much moisture has evaporated, leaving you with an awesome base to kick off your curry.


3. Add everything highlighted in blue in the ingredients list. Give it a good mix with a wooden spoon and cook until you get to something as seen below.


4. Now put in 1 cup of cold water and combine. Allow that heat through for a couple of minutes then add those blended chopped tomatoes, bring it all to the boil then drop it to a simmer, lid on and let it cook for an hour. Give the sauce a stir every 10-15 mins or so just to ensure nothings catching on the bottom.


5. You now should be feeling very very hungry after the luscious smells wafting out of your kitchen. Put your chicken in, stir, lid on and allow the sauce to cook the chicken through.


6. Butter chicken would not be called butter chicken unless there was a lot of butter in it! So now stir in your butter and cream to perfect your mouth-watering curry. Season with salt to taste and you are done! Serve with some garlic butter naans and a mountain of basmati rice.



If you want to go a step further to make this curry even better, you can do what I do and smoke it. Simply place 1 heaped tsp of ghee on a little metal bowl and add a small piece of hot charcoal on top, it will start smoking like hell so carefully lay the bowl literally on top of your curry and bang the lid on for about 20 seconds. Remove the little bowl, stir the curry thoroughly, put the lid back on and let it rest for a few minutes. This smoking process makes a huge difference!

If you fancy a vegetarian version of this dish you could substitute the chicken for paneer, quorn, seitan or any other meat substitute. Why not even had some roasted peppers, mushrooms and butternut squash.


If you give this recipe a go don’t forget to let me know!

Bon Appétit!

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