Comfort food at it’s best.

Butter chicken needs no introduction. This dish is so creamy and flavourful created with an array of spices and marinated in yogurt to ensure the chicken is absolutely tender when you dig in!

I served this popular dish with a side of garlic naan made with activated charcoal, which I brushed generously with butter – YUM!

Here is how you can make it.

Classic Butter Chicken


500 g boneless chicken breast, cut into cubes

2 tablespoons tandoori chicken masala 

1 tablespoon ginger and garlic paste

1/2 teaspoon jeera powder

1/2 teaspoon coriander powder

½ cup double cream yogurt

Butter Chicken Gravy:

3 tablespoons ghee 

1 large onion, thinly sliced

1 tablespoon ginger and garlic paste

500 g jam tomatoes 

2 teaspoons chili powder

1 1/2 teaspoon coriander powder

1 1/2 teaspoon cumin powder

1/2 cup cream

1/2 teaspoon garam masala

¼ teaspoon ground methi or dried methi leaves


  1. In a large bowl, combine the tandoori masala, jeera powder, coriander powder, ginger and garlic, and yogurt. Add the chicken and allow to marinate for 4 hours or overnight.
  2. Heat a tablespoon of ghee in a heavy-based pot, add the marinated chicken, and cook for about 3-4 minutes, browning all sides. Remove and set aside.
  3. Heat the remaining ghee in a heavy-based pot over medium heat. Add the onions and sauté until they turn translucent and soft.
  4. Add the ginger and garlic paste and let cook for a minute, stirring so it doesn’t burn. 
  5. Add the tomatoes along with the chili powder, coriander powder, and jeera powder and continue to cook for 10 minutes, if the mixture is too dry add in a 1/4 cup of water.
  6. Use an immersion blender to blend the gravy – this will ensure the gravy is smooth and creamy.
  7. Add the chicken, the cream, and the garam masala. Add the methi powder or dried methi leaves and stir through. Serve with basmati rice or garlic naan.

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