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Butter chicken

This family favourite is creamy, rich and fragrant. A wonderful winter warmer!

15 Mins
Prep Time
1H 35M
Cook Time
4 People


  • 500g skinless, boneless chicken thighs
For the marinade:
  • lemon, juiced
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 1-2 tsp hot chilli powder
  • 200g natural yogurt
For the curry:
  • 2 tbsp vegetable oil
  • large onion, chopped
  • garlic cloves, crushed
  • green chilli, deseeded and finely chopped (optional)
  • thumb-sized piece ginger, grated
  • 1 tsp garam masala
  • 3 tbsp tomato purée
  • 300ml chicken stock
  • 50g flaked almonds, toasted
To serve (optional):
  • cooked basmati rice
  • naan bread
  • mango chutney or lime pickle
  • fresh coriander


  1. Mix all the marinade ingredients with some seasoning in a medium bowl.
  2. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hour, or overnight.
  3. Heat the oil in a large, heavy saucepan. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 minutes, or until soft.
  4. Add the spices and tomato purée. Cook for 2 minutes until fragrant, then add the stock and marinated chicken.
  5. Cook for 15 minutes, then add any remaining marinade.
  6. Simmer for 5 minutes, then sprinkle with toasted almonds.
  7. Serve with rice, naan bread, chutney, coriander, and lime wedges.