Easy butter chicken


  • 500g skinless boneless chicken thighs

For the marinade

  • lemon juice 

    2 tsp ground cumin

  • 2 tsp paprika
  • 1-2 tsp hot chilli powderEasy butter chicken
  • 200g natural yogurt
  • 2 tbsp vegetable oil
  • 1 large onion, chopped
  • 3 garlic cloves,crushed
  • 1 green chilli, deseeded and finely chopped (optional)thumb-sized piece
  • ginger, grated
  • 1 tsp garam masala
  • 2 tsp ground fenugreek

  • 3 tbsp tomato purée
  • 300ml chicken stock
  • 50g flaked almonds, toasted


  1. In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hr or overnight.
  2. In a large, heavy saucepan, heat the oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft.
  3. Add the spices with the tomato purée, cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Cook for 15 mins, then add any remaining marinade left in the bowl. Simmer for 5 mins, then sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.


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