Butter Chicken

Butter Chicken
Check out this super tasty butter chicken recipe by Gaylords that you can try at home.
Icon_cookingtime_grey Created with Sketch. 1 hour
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 4
Butter Chicken


  • 100g fat free natural yoghurt
  • 1 tbsp tandoori masala powder
  • 1 tbsp cumin powder
  • 1kg boneless chicken, cut into 3cm pieces
  • 100g onion paste
  • 1 (2.5cm) piece fresh ginger
  • 1 clove garlic
  • 2 tbsp water
  • 3 tbsp cooking oil, divided
  • 2 tsp garam masala
  • 1/4 tsp Indian chilli powder
  • 50g cashew nuts puree
  • 125ml single fresh cream
  • 1kg peeled tomatoes
  • 100g butter
  • 1 tsp dried fenugreek leaves
  • salt to taste

How to make

  1. Stir the yoghurt and tandoori masala powder together in a large bowl until thoroughly combined; add the chicken and toss to coat evenly. Marinate in refrigerator for 1 hour. Drain and discard any excess marinade.
  2. Puree the onion, ginger and garlic with the water in a blender until it forms a smooth paste; set aside.
  3. Heat 1 tablespoon oil in a large frying pan over medium heat.
  4. Cook the chicken in the hot oil until lightly browned on all sides, about 5 minutes. Remove from pan and set aside. Heat the remaining 2 tablespoons in the pan.
  5. Fry the onion paste in the hot oil until the moisture is mostly evaporated, about 3 minutes.
  6. Sprinkle the garam masala and chilli powder over the mixture; cook 1 minute more. Reduce heat to medium-low, and cook another 5 minutes.
  7. Return the chicken to the pan along with the cream and milk; bring to the boil.
  8. Add the butter, fenugreek leaves and salt; reduce heat to low and simmer uncovered until the chicken pieces are no longer pink in the middle, 15 to 20 minutes.

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