Fragrant Butter Chicken

Because it’s a mild curry that’s more about flavour than heat, butter chicken is probably the most popular curry dish in the world. Originating in Delhi in India, the chicken is cooked to tender perfection, drenched in a rich buttery sauce, soaked in a unique blend of spices. It’s a delicious alternative to grilled or roast chicken and doesn’t take much more time to prepare. As always, it’s remarkably better than anything you’d be able to buy or order in and it’s quick and easy enough to make at least once a week. Try it tonight!

Fragrant Butter Chicken

Servings: 4   Time: 45 mins   Difficulty: Easy 


  • 2 teaspoons chilli powder
  • ¼ teaspoon ground cloves
  • 2 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 teaspoons garam masala
  • 4 green cardamom pods, bruised
  • 4-6 curry leaves

Main Ingredients

  • 4 chicken breast fillets, diced
  • ⅔ cup cream or plain yoghurt
  • 2 tablespoons oil
  • 2 tablespoons butter
  • 1 onion, finely chopped
  • 4 fresh tomatoes, diced
  • 1 can (410g) chopped tomatoes
  • ½ teaspoon brown sugar
  • 3 cloves garlic, crushed
  • 1 tablespoon grated ginger
  • 3 tablespoons coriander, chopped
  • 50g ground almonds
  • Salt and pepper to taste


  1. Heat oil and butter in a large saucepan over a low heat, add onion and soften
  2. Add garlic, ginger, chilli powder and spices and stir for a minute or two until fragrant
  3. Add tomatoes and sugar and simmer for about 15 minutes
  4. Add diced chicken and simmer on a low heat until cooked through
  5. Stir through cream, seasoning, coriander and ground almonds
  6. Serve with basmati rice and sambals
Le Creuset Signature Deep Round Dutch Oven 5.25 Qt

Le Creuset Signature Deep Round Dutch Oven 5.25 Qt



The Le Creuset cast-iron Dutch oven adds a touch of French beauty and superior cooking performance to your kitchen, with tall sides and greater depth, to protect from splatters, limit evaporation and reduce the risk of unwanted boil overs. It’s available in all of the class Le Creuset colour glazes and is a pot you’ll use again and againf or soups, stews, sauces, stocks, boiling, deep frying and so much more.

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