Indulgent Butter Chicken

Serves 4 Prep Time: 45 Minutes


  • 8 boneless, skinless chicken thighs
  • 1 tbsp sunflower oil
  • 50g butter
  • Juice 1/2 lemon
  • For the marinade:
  • 150ml plain yoghurt
  • 1 large thumb sized piece of ginger, finely grated
  • 3 garlic cloves, finely grated
  • 1 tbsp garam masala
  • 2 tsp cumin
  • 1 tsp ground coriander
  • Sea salt and pepper
  • For the sauce:
  • 50g butter
  • 1 onion, finely grated
  • 5 garlic cloves, finely chopped
  • 1 large thumb sized piece of ginger, finely grated
  • 1 green chilli, finely chopped
  • 5 green cardamom pods
  • 1 tbsp garam masala
  • 2 tsp cumin
  • 2 tsp ground coriander
  • 1 tsp chilli powder
  • 4 tbsp tomato puree
  • 400ml double cream
  • Sea salt
  • To Serve:
  • Cooked basmati
  • Fried onions
  • Naan bread, to serve

Place all the ingredients for the marinade in a bowl, add the chicken and toss until completely coated. Cover and leave to marinate for at least 2 hours or overnight.
Heat the oil in a large casserole over a medium heat. Add the chicken and allow to cook for 4-5 minutes until golden. Turn the chicken, adding the butter at the same time, allow to melt and cook for another 4 minutes. Baste the chicken in the butter and add the lemon juice. Remove from the pan and set aside once cooked.
For the sauce add the butter to the casserole. When it’s melted add in the onions, garlic, ginger, chilli and cardamom and cook for 6-8 minutes until softened.
Stir through the garam masala, cumin, coriander, chilli powder and tomato puree.
Lower the heat and stirring continuously slowly add the cream until well combined. Bring to a low simmer and season with sea salt to taste.
Meanwhile, heat the oil in a pan over a medium heat and fry the onions for 10-15 minutes until golden and crisp. Remove with a slotted spoon onto kitchen roll and season with sea salt.
To make the rice, put it into a pan with the water and some salt. Cover and bring to the boil then reduce the heat and cook for 8 minutes then turn off the heat and leave covered for 5-10 minutes then fluff with a fork.
Serve the butter chicken with rice, onions and naan breads.