Butter Chicken

A delicious and nutritious Indian fare favourite.

Preparation time 15 minutes (plus refrigeration time)
cooking time 1 hour, serves 4
nutritional count per serving 42.39 total fat (13.5g saturated fat); 2709kJ (648 cal); 17.5g carbohydrate; 48.09 protein; 5.5g fibre


  • 1 tablespoon garam masala
  • 1 teaspoon chilli powder
  • 2 cloves garlic, chopped coarsely
  • 4cm piece fresh ginger (20g), grated
  • 2 tablespoons lemon juice
  • ⅓ (90g) tomato paste
  • 1 cup (150g) roasted, unsalted cashews
  • ¼ cup (60ml) buttermilk
  • 800g chicken thigh fillets, chopped coarsely
  • 40g butter
  • 1 large brown onion (200g), sliced thinly
  • 1 cinnamon stick
  • 6 cardamom pods, bruised
  • 425g can crushed tomatoes
  • ¾ cup (180ml) chicken stock
  • ¼ cup (60ml) buttermilk, extra
  • ¼ cup loosely packed fresh coriander leaves


  1. Dry-fry garam masala and chilli in small frying pan, stirring, until fragrant.
  2. Blend or process chilli mixture with garlic, ginger, juice, paste, half of the nuts and half of the buttermilk until smooth. Combine nut mixture, remaining buttermilk and chicken in a large bowl. Cover; refrigerate 3 hours or overnight.
  3. Melt butter in a large saucepan; cook onion, cinnamon and cardamom, stirring, until onion browns. Add undrained chicken mixture; cook, uncovered, 10 minutes, stirring occasionally.
  4. Add undrained tomatoes and stock; bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 35 minutes or until chicken is cooked through and mixture thickens slightly. Remove from heat; stir in extra buttermilk.
  5. Coarsely chop remaining nuts; top chicken with nuts and coriander. Serve with pilaf with almonds (see page 364), if desired.
Print Friendly, PDF & Email

Leave a Reply