Feed your appetite for cooking with Penguin’s expert authors
Butter Chicken
From the book
The Ramadan Cookbook
80 recipes for celebrating Ramadan and beyond
From filling ideas for suhoor to satisfying dishes for iftar
An essential resource for anyone observing Ramadan
Buy From
Introduction from Anisa Karolia
A royal dish if ever there was one, Butter Chicken is known for its luxuriously rich texture and for me, the thicker and creamier the better. It’s a flavourful, aromatic curry with a butter and tomato base – wonderfully creamy and tastes out of this world. My children absolutely love this beautiful dish. I make this often and serve it with basmati rice. My husband loves Butter Chicken too and makes it using this recipe – I’ve got to say it’s pretty good! Forget going out to dinner – make this and have a night in. You can thank me later!
Ingredients
Method
Heat the oil in a large saucepan on a low heat, add the bay leaves and onion and cook for 5 minutes until golden brown. Add the chicken, ginger paste and garlic paste and cook for 25 minutes until only a little moisture is left from the chicken.
Add the chilli powder, chilli flakes, Kashmiri chilli powder, ground coriander, cumin, turmeric, butter chicken masala or tandoori masala, salt, pepper and dried fenugreek and stir well. Add the fresh tomato and passata, cook for 1 minute, then pour in the water, milk and cream and stir well. Simmer for 8–10 minutes until the sauce has thickened.
Add the butter, letting it melt through the sauce, then add the lemon juice and serve sprinkled with chopped coriander.
Reviews
4.9 out of 5 stars
8 Ratings
Have you tried this recipe? Let us know how it went by leaving a comment below.
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.
8 Comments