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Easy recipe: Creamy butter chicken

 Creamy butter chicken (Photo: iStock)

Chicken is a very tasty dish and one that can be prepared in a million different ways. Today we'll learn how to make homemade butter chicken


750g of boneless, skinless chicken breasts, cut into small pieces

1 cup of plain yogurt

1 large onion, finely chopped

2 tablespoons of lemon juice

1 tablespoon of ginger paste

1 tablespoon of garlic paste

1 teaspoon of ground turmeric

1 teaspoon of ground cumin

1 teaspoon of ground coriander

A half teaspoon of chili powder (adjust to taste)

Salt to taste

4 tablespoons unsalted butter

1 can of crushed tomatoes

1 cup heavy cream

1 tablespoon garam masala

Fresh coriander leaves for garnish


In a large bowl, mix the yoghurt, lemon juice, ginger paste, garlic paste, turmeric, cumin, coriander, chilli powder and salt.

Add the chicken pieces and toss to coat well. Cover and marinate in the fridge for at least 30 minutes.

Melt two tablespoons of butter in a frying pan over a medium heat. Add the marinated chicken and cook until browned on all sides. Remove the chicken from the pan and set aside.

Melt the remaining butter in the same frying pan. Add the chopped onion and cook until soft and translucent. Stir in the crushed tomatoes and cook for a further 5 minutes, stirring occasionally.

Return the cooked chicken pieces to the pan with any accumulated juices. Stir to combine with the tomato mixture.

Reduce the heat to low and pour in the cream. Stir well to combine and simmer for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.

Stir in the garam masala. Taste and season to taste with salt.

Before serving, garnish with fresh coriander leaves.

Serve the butter chicken hot with rice, naan bread or your favourite side dish.

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