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Butter chicken


  • Mix together the chicken, yoghurt, 1-2 garlic cloves, 1 tspn ginger and the garam masala. Marinate overnight in the refrigerator.
  • The next day, preheat overhead grill to highest degree.
  • Place the chicken in a heavy-bottomed pan that can go into the oven (or an oven tray) and grill on both sides.
  • At the same time, gently melt the butter in a heavy-bottomed pot and add the remaining garlic and ginger. Mix well, stir in the tomato paste and gently cook for about 3 mins. Then add the cream, mix well and simmer for another 2-3 mins, before adding the fenugreek and salt. Mix well.
  • When the chicken is ready, add to the sauce with the chillies. Gently mix and simmer for about 5 mins.
  • Serve with steamed rice or roti on the side.


  • 300 gm boneless & skinless chicken breasts, cut into small cubes 
  • 2 tbsp plain yoghurt
  • 2-3 garlic cloves, crushed
  • 2 heaped tspn freshly grated ginger
  • ¼ tspn garam masala
  • 200 gm butter
  • 100 ml tomato paste
  • 200 ml thickened cream
  • 1-2 tspn fenugreek leaves, roasted & crushed
  • ¾ tspn freshly ground salt
  • 3 green chillies, finely sliced lengthways (optional)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm