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Butter Chicken


Recipe Info

  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

Perfectly spiced curry recipe with tender chicken and lots of sauce to mop up with naan.


  • 6 tbsps butter, divided
  • 900g chicken breasts, cut into chunks
  • 1 onion, diced
  • 3 garlic cloves, finely chopped
  • 1 tbsp garam masala
  • 1 tbsp fresh ginger, grated
  • 1 tsp chilli powder
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 340g tomato paste
  • 240ml cream
  • salt and pepper
  • lime, mint and coriander, for garnish
  • naan bread for serving


Step 1

Using 2 tablespoons of butter in a large pan over medium-high heat, brown the pieces of the chicken so each side is browned. Work in batches, and set aside when you’re done.

Step 2

Melt another 2 tablespoons of butter in the pan over medium heat. Add the onion, and cook until beginning to soften — about three minutes. Add the garlic, garam masala, ginger, chilli powder, cumin, and cayenne. Stir to combine, and cook for about 45 seconds before adding the tomato sauce.

Step 3

Bring the mixture to a simmer and let cook for five minutes before adding the cream. Bring the mixture back to a simmer, add the browned chicken, and let simmer for 10-15 minutes. Keep the heat low — not a rolling boil.

Step 4

Stir in the remaining 2 tablespoons of butter, and season with salt and pepper, to taste.

Step 5

Serve garnished with lime, mint and coriander, alongside some naan bread.

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