Butter Chicken Recipe

Check out our easy to make Butter Chicken Recipe. A classic dish that is a fave when getting an Indian takeaway or eating out at your local!

This Butter Chicken Recipe tastes so rich, creamy and buttery with that classic sweetness too.

Give it a go! And don’t be afraid to make your own changes and tweaks to it to get it just the way you like it.


  • 3-4 x Chicken Breast fillets (or could use thigh fillets instead)
  • 1 x Medium Onion grated or whizzed into a pulpy paste
  • 3 x Tblsps of Cooking Oil
  • 250g Tomato passata
  • Chilli/Ginger/garlic paste (Whizz all of the below into a paste)
  • 2-3 fresh green chillies (depends on ow hot your chillies are and if you want a slightly spicy Butter Chicken or not?)
  • 6-8 cloves of garlic
  • 1 x Lge thumb of ginger
  • 2 x Handfuls of unsalted plain cashew nuts soaked
    • whizz into a paste with 2 tablespoons of yoghurt and the sugar
  • 4-5 Tblsps of Natural Yoghurt
  • 2-3 Tsps of sugar
  • 3-4 knobs of Butter


  • 2-3 Green Cardamom
  • 2-3 Cloves
  • 1 stick of cinnamon
  • If you don’t have the above spices or only have some them, don’t worry, your Butter Chicken will still taste great 
  • 1 tsp turmeric
  • 3 tsp’s of Ground coriander and Cumin
  • 2 tsps of ground cumin
  • 1- 1 ½ tsp of salt
  • 1 tsp of red chilli powder (optional)
  • 1 tsp of Maniben’s Family Garam Masala (add at the end of cooking)
  • Large handful of roughly chopped coriander for garnish

Follow these easy steps to make your rich, creamy, buttery, Butter Chicken

  1. Heat oil in large deep non-stick saucepan with the cloves, green cardamom, and cinnamon stick (if you don’t have any or all of these spices don’t worry but they do enhance the flavour and worth adding if you have some or all of them)
  2. Add the whizzed onions, on a med heat and soften and brown for approx 10 mins, stirring occasionally, do not let them burn!
  3. Add the Chilli/Ginger/Garlic paste and keep stirring for approx 10 mins (do not let it stick or burn the pan, you may want to slightly lower the heat)
  4. Add the tomato passata and all the spices (except the garam masala). Cook on a med heat for approx 15 mins continually stirring until mixture turns into a thick paste. Add a large knob of butter. The base masala paste is now ready and you’ve done the hard work, well done!
  5. Add the chopped-up chicken, turn up heat to high and stir through the paste to seal chicken for approx 5mins. Lower heat and put the lid on and leave for 10-15 mins then give another stir
  6. While the lid is on whizz up your soaked cashew nuts with 2 tablespoons of yoghurt and sugar
  7. Add in your smooth cashew creamy yoghurt sugary paste and stir through for 5 mins. Add a couple more tablespoons of Yoghurt too. This is what transforms this dish and gives it an amazing rich, creamy, sweetness.
  8. Add your remaining butter and garam masala. Turn off the heat. Leave to stand for 5-10mins with the lid back on. Add chopped coriander just before serving for garnish

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