Butter Chicken


Prep time: 5 min Cooking time: 1 1/2 hours Serves: 4

Our household is a sucker for great Indian food, but who can afford takeaway all the time. This recipe is an instant family favorite that with just 7 ingredients gives you the great well known flavor of a kick ass butter chicken with hardly any work.

I’m sure if you go into any Indian restaurant around the world and asked, one of there most popular dishes would have to be butter chicken (Murgh Makhani in hindi). The curry which was created in Delhi in the 1950s is a great milder curry, that can be handled by almost every pallet. I can remember the first time i tried a Great Butter Chicken in a restaurant in Ipswich and i fell in love, the creamy slightly spicy flavor that just warms your tummy, along with that spectacular orange colour that reminds me of a sunset.

My recipe is by no means trying to be an authentic Indian butter chicken, its meant to be a quick and simple version, while still giving you that great taste an flavor that you love and always go back for in a restaurant.


Most of the ingredients i have used are from my local Aldi store with the exception of the curry paste and cream which they don’t stock. I find the costs are cut in half making it super cost effective, without skimping on quality.

Prep for this recipe is super quick literally crush your garlic, cut up your chicken thighs and open some cans, there isn’t a million spices to use or a thousand different steps.


Start by browning your chicken in some butter and some oil , remembering what i was always told the browner the better “extra flavor”. Once browned Chuck the chicken aside and start on your sauce.


To the pan add some more butter and cook off the garlic and tandoori paste until fragrant, This step literally only takes around 30 seconds.Then its as simple as adding the can of soup, the yogurt and the cream. Stir till combined and then add the chicken back into the sauce along with any juices that have come out of the chicken. I let it cook for about 1 1/2 hours just till the chicken is nice and tender and the sauce has a gorgeous flavor.


I normally just walk away an leave it cooking on the stove only coming back to stir once and a while. Not much can go wrong with this recipe and who wouldn’t love that.

For me naan and curry’s go hand in hand, so to serve i just chop up some fresh coriander to sprinkle on top along with a dollop of some yogurt and serve with some nice warm naans and rice.

And that’s dinner done!



  • 1 kg chicken thighs (cut into pieces)
  • 2 tablespoons of butter
  • 2 cloves of garlic crushed
  • 3 tablespoons of tandoori paste
  • 420g can of condensed tomato soup
  • 1/2 cup thick Greek yogurt
  • 1/2 cup reduced fat cream
  • Fresh Coriander to serve (optional)


  • In a fry pan over high heat melt 1 tablespoon of the the butter with one tablespoon of olive oil, once bubbling cook the chicken in batches until brown. transfer to a bowl and set aside.
  • Melt the remaining butter in the pan and add the garlic and tandoori paste stir for 30s until fragrant
  • In the pan add the Greek yogurt, tomato soup and reduced fat cream and stir to combine allowing it to come to the boil.
  • Add the chicken and the chicken juices back to the pan and reduce heat to simmer and cook for 1 1/2 hours until chicken is tender and the flavors have developed.
  • top with a sprinkling of coriander and a few dollops if yogurt and server with naan bread and basmati rice



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