Butter Chicken

Butter chicken has always been one of my favourite Indian curries; unfortunately the traditional version takes some time to prepare and as a result is not a dish you can make on a whim. I have developed my version of this classic to maintain all the flavours that make butter chicken great – cook it on any day of the week.


  • 3 tbsp ghee (butter can also be used)*
  • 1 onion, diced
  • 1 tsp fresh ginger, grated
  • 1 can (14oz/400g) peeled tomatoes
  • 1 red chilli, finely chopped
  • 1 green chilli, finely chopped
  • Juice of 1 lime
  • 4 cardamom pods
  • 2 cloves garlic, crushed
  • 1 tsp ground cumin
  • 2 tbsp chopped coriander
  • 1 tbsp garam masala
  • Pinch salt
  • 2 medium chicken breasts, cut into bite-sized cubes
  • 61⁄2fl.oz/200ml single cream
  • *Ghee is clarified butter, predominantly used in Indian cooking


  1. Heat the ghee in a frying pan.
  2. Fry onion until softened.
  3. Add chicken.
  4. Add the ginger, garlic, chili, cumin and garam masala.
  5. Cook for 1-2 minutes.
  6. Add tomatoes (including juice) and stir though whilst crushing them down.
  7. Add lime juice, cardamom and coriander.
  8. Cook for 3-5 minutes.
  9. Reduce the heat to a simmer and stir in the cream.
  10. Simmer for 15 minutes or until chicken is tender.
  11. Serve with rice.

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