Butter Chicken

Butter Chicken

  • Prep Time20 min
  • Cook Time30 min
  • Total Time50 min
  • Yield6 Servings


For the marinade

  • 1tsp ground cumin
  • 1tsp coriander
  • ½ tsp ground black pepper
  • 1tsp fenugreek leaves
  • 1tsp ground turmeric
  • 1tsp paprika
  • 1tsp chilli powder
  • 1tsp flaked sea salt
  • 2tsp garlic and ginger paste
  • 1tsp tomato puree
  • 4 tbsp natural yoghurt
  • 6 chicken breasts

For the Butter Sauce

  • 125 gms ghee (or 100gms butter and 2tbsp oil)
  • 2 onions chopped
  • 3tsbp garlic and ginger paste
  • 1tsp ground turmeric
  • 4 ripe tomatoes
  • 3tbsp tomato puree
  • 1 tbsp caster sugar
  • 1tsp flaked sea salt
  • 100ml double cream
  • Handful fresh coriander



Combine all the dry ingredients for the marinade to form a spice mix, take three table spoons of the spice mix and add to the yoghurt tomato puree and garlic and ginger paste Reserve the rest of the spice mix for the sauce.


Cut each chicken breast into 6 and add to marinade. Put in fridge over night or at least 4 hours.


To make the butter sauce, heat the ghee and add onions, and garlic and ginger paste, cook gently until the onions are softened, we do this in a dutch oven on the bbq but it can be done on the cooker, increase the heat and stir in the rest of the spice mix you prepared for the marinade and the turmeric. Cook for 3 mins stirring regularly.


Stir in the tomatoes, tomato puree, sugar and salt and cook for 5 mins stirring constantly until the tomatoes have softened. Add 200mls of cold water and bring to a gentle simmer.


Preheat your bbq, put the chicken on the skewers and grill until they are ready, internal temp of 165f or 74c and ideally they should have a light char.


Blitz your sauce with a stick blender and add the cream simmer for a couple more minutes. Take you chicken and slide it off the skewer in to the sauce.


Serve sprinkled with chopped coriander and serve with rice and naan breads

Recipe from Chillin n' Grillin

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Butter Chicken

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