My Butterlicious Butter Chicken!

Butter chicken, this dish is sumptuously rich and creamy. Lightly grilled tandoori chicken kebabs added to a rich and buttery tomato gravy. YOU MUST….REPEAT, MUST TRY THIS ONE!


Chicken Tandoori Kebabs:

  • 1 kg of chicken (mixed boneless leg and breast pieces)
  • 2 tbsp. garlic paste
  • 2 tbsp. ginger paste
  • juice of 1 lemon
  • 1 tbsp. red chilli powder
  • 1 tbsp. tandoori masala
  • 2 tbsp. natural yoghurt
  • salt and pepper to taste

Tomato Gravy:

  • 4 x tomatoes (blitzed in the blender to make a smooth paste)
  • 1 small onion (blitzed in the blender to make a smooth paste)
  • 1 tbsp. garlic paste
  • 1 tbsp. ginger paste
  • 1 tbsp. red chilli powder
  • 1/2 tsp caraway seed
  • 1 tbsp. of fresh fenugreek finely sliced
  • 150g butter
  • 150ml single cream
  • salt and pepper to taste

For the chicken there are 2 marinades both work perfectly well in around 40mins.


Marinade 1:

Cut the chicken into bite size pieces and add to a bowl. Add the salt and pepper, garlic and ginger paste, chilli powder, tandoori masala and lemon juice to the bowel and mix thoroughly with your hands. Leave the mixture for around 20 mins.

Marinade 2: 

Add salt, pepper, garlic and ginger paste and yoghurt to the chicken and mix well. Leave again for 20 mins.

Afterwards, take the pieces and add to skewers, grill under a medium heat for around 20mins turning occasionally ensuring evenly cooked.

The Tomato Gravy:

Add the onion paste to a pan and soften, then add onion and garlic paste and cook for a few minutes. Then add the tomato paste, chilli powder, salt and pepper, caraway seeds, fenugreek leaves and butter. Reduce to half the volume.


Lay the kebabs over the gravy whilst resting so that the juices drip onto the sauce.

Finally add the chicken to the gravy and stir gently, take the mixture off the heat and add the cream.

BOOM!!! You’re done!!!

I thoroughly recommend serving with boiled basmati but my absolute favourite is a plain naan, so I can scoop it all up and devour it! This dish is best served warm not hot and even better the next day should you have any left overs…which is highly unlikely…Give it a go!


butter chicken.jpg-large

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