06/06/2026
way way way better than a takeaway they were so happy! The recipe is below if you’d like to give it a try.
Butter chicken
500g Chicken breast cut into large chunks
For the marinade
1 tbsp lemon juice (about ½ lemon)
1 tbsp yogurt
1 tsp garlic granules
1 inch fresh ginger, peeled grated
1 tsp ground cumin
1 tsp paprika
1/2 tsp turmeric
1/2 tsp garam masala
1/2 tsp salt
1/4 tsp black pepper
For the sauce
30g butter
1 tbsp oil for frying
1 onion, finely chopped
2 cloves garlic, minced
1 inch fresh ginger, peeled grated
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/4 tsp chilli powder – optional, for a bit of heat
1 tsp paprika
1/2 tsp garam masala
2 tsp sugar
200ml passata
100ml double cream
100ml chicken stock
To finish
handful fresh coriander, chopped
-Start by marinating the chicken. Combine all the ingredients for the marinade in a large bowl. Add the chicken and coat evenly. Let it sit for at least 20 minutes, or overnight in the fridge, if you have time.
-Heat a large pan over a medium heat and add the butter and oil. Cook the marinated chicken in batches until browned and almost cooked through. Remove and set aside.
-To the same pan, add the onion and cook until softened. Add the garlic and ginger and cook for another minute, then stir in the ground cumin, ground coriander, turmeric, chilli powder (if using), paprika and garam masala.
-Cook for about 30 seconds to allow the spices to release their flavour.
-Stir in the sugar, passata, double cream and chicken stock. Bring the sauce to a gentle simmer and blend if you like it smooth.
-Return the chicken to the pan, including any juices. Cover and simmer for 20 minutes, stirring occasionally, until the chicken is fully cooked and tender.
-Taste and adjust seasoning.
-Garnish with fresh coriander and serve hot with basmati rice or warm naan bread
