Homemade butter chicken

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(6 votes)

Mild and creamy, this Indian favourite is flavoured with ginger, turmeric, garam masala and tomato.

Per serving: 529kcals, 19.6g fat (5.7g saturated), 24.7g carbs, 13.9g sugars, 63.9g protein, 5g fibre, 0.293g sodium

10 minutes
45 minutes
Difficulty: Easy
Serves: 4 adults
2cm piece peeled & grated fresh ginger
½ tsp chilli powder
800g trimmed and cut into bite-sized pieces chicken thighs
2 crushed garlic cloves
2 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
60g plain reduced-fat yoghurt
2 tsp vegetable oil
1 tsp ground cardamom
1 cinnamon stick
1 x 400g tin of tomato purée
120ml whipped until thickened cream
To serve:
Steamed basmati rice


  1. Combine chicken, garlic, ginger, chilli, garam masala, cumin, ground coriander and yoghurt in a large freezer bag. Seal and refrigerate for at least one hour, or overnight if possible.
  2. Heat the oil in a frying pan over a medium-high heat. Add the cardamom and cinnamon stick, stirring for one minute until fragrant.
  3. Add the chicken mixture and cook, stirring, for five minutes until browned all over.
  4. Add the tomato purée and 120ml of cold water. Bring to the boil, then reduce the heat to medium-low and simmer for 30 minutes, stirring occasionally.
  5. Remove and discard the cinnamon stick, then stir in the cream. Cook for two minutes until heated through. Serve hot over steamed basmati rice.