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Butter Chicken

Try making this easy Indian restaurant favourite at home!

45 4
Butter Chicken | DonalSkehan.com, Try making this easy Indian restaurant favourite at home!

main-meals

Butter Chicken

Try making this easy Indian restaurant favourite at home!

Friday, June 24, 2016
US / METRIC

For the chicken:

500g boneless, skinless chicken thighs

50g butter, melted

Juice of 1 lemon

For the marinade:

150ml plain yoghurt

1 large thumb sized piece of ginger, finely grated

3 garlic cloves, finely grated

1 tbsp garam masala

1 tsp cumin

2 tsp ground coriander

For the sauce:

50g butter

1 onion, finely chopped

4 green cardamom pods

5 garlic cloves, finely chopped

1 large thumb sized piece of ginger, finely grated

1 green chilli, finely chopped

1 tbsp garam masala

1 tsp cumin

2 tsp ground coriander

1 tsp Kashmiri chilli powder or paprika

4 tbsp tomato puree

200ml double cream

Sea salt

Saffron basmati rice & naan bread to serve

For the chicken:

1.1 lbs boneless, skinless chicken thighs

1/2 stick butter, melted

Juice of 1 lemon

For the marinade:

3/4 cup plain yoghurt

1 large thumb sized piece of ginger, finely grated

3 garlic cloves, finely grated

1 tbsp garam masala

1 tsp cumin

2 tsp ground coriander

For the sauce:

1/2 stick butter

1 onion, finely chopped

4 green cardamom pods

5 garlic cloves, finely chopped

1 large thumb sized piece of ginger, finely grated

1 green chilli, finely chopped

1 tbsp garam masala

1 tsp cumin

2 tsp ground coriander

1 tsp Kashmiri chilli powder or paprika

4 tbsp tomato puree

1 cup double cream

Sea salt

Saffron basmati rice & naan bread to serve

Bowl

Large casserole

 

 

45 mins
Serves 4

My butter chicken recipe is a one-pot-wonder and is full of rich, flavoursome spices and tender slow cooked meat.

Place all the ingredients for the marinade in a bowl, add the chicken and toss until completely coated. Cover and leave to marinate for at least 2 hours or overnight.
Heat a large casserole over a high heat and cook in batches until cooked all the way through and the chicken has deep char marks. Baste with the melted butter and lemon juice while the chicken cooks. Remove from the pot and set aside once cooked.
For the sauce add the butter to the casserole. When it’s melted add in the cardamom and onions. Cook for 8 minutes until softened and slightly browned. Add in the garlic, ginger and chilli and continue to cook for 2 minutes.
Stir through the garam masala, cumin, coriander, chilli powder and tomato puree.
Lower the heat and stirring continuously slowly add the cream until well combined. Bring to a low simmer and season with sea salt to taste. Stir through the chicken and cook until it’s warmed through.
Serve the butter chicken with basmati rice and naan breads.
45 mins
Serves 4

Ingredients
US / METRIC

For the chicken:

500g boneless, skinless chicken thighs

50g butter, melted

Juice of 1 lemon

For the marinade:

150ml plain yoghurt

1 large thumb sized piece of ginger, finely grated

3 garlic cloves, finely grated

1 tbsp garam masala

1 tsp cumin

2 tsp ground coriander

For the sauce:

50g butter

1 onion, finely chopped

4 green cardamom pods

5 garlic cloves, finely chopped

1 large thumb sized piece of ginger, finely grated

1 green chilli, finely chopped

1 tbsp garam masala

1 tsp cumin

2 tsp ground coriander

1 tsp Kashmiri chilli powder or paprika

4 tbsp tomato puree

200ml double cream

Sea salt

Saffron basmati rice & naan bread to serve

For the chicken:

1.1 lbs boneless, skinless chicken thighs

1/2 stick butter, melted

Juice of 1 lemon

For the marinade:

3/4 cup plain yoghurt

1 large thumb sized piece of ginger, finely grated

3 garlic cloves, finely grated

1 tbsp garam masala

1 tsp cumin

2 tsp ground coriander

For the sauce:

1/2 stick butter

1 onion, finely chopped

4 green cardamom pods

5 garlic cloves, finely chopped

1 large thumb sized piece of ginger, finely grated

1 green chilli, finely chopped

1 tbsp garam masala

1 tsp cumin

2 tsp ground coriander

1 tsp Kashmiri chilli powder or paprika

4 tbsp tomato puree

1 cup double cream

Sea salt

Saffron basmati rice & naan bread to serve

You'll Need

Bowl

Large casserole

 

 

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  • Iris Pfeiffer

    Thank you for your wonderful recipes, I have tried your one pot pasta
    dish, what a winner, I cooked your Butter Chicken this weekend, really nice! Mine just looked absolutely nothing like yours. What I have noticed with both these recipes is that your
    videos and your written recipes don’t match, I used the recipes for the
    ingredients (that aren’t always the same) and for the method I kept
    watching your videos for how to make them. Still awesome wonderful
    recipes and just what the doc ordered for winter, thank you from South
    Africa.

    • Thanks a mill for the feedback. I’ll keep that in mind. Glad you liked the recipes though. :)

  • rain.drop

    We really loved your version of Butter Chicken, thank you for the recipe :)

  • Great to hear!

  • Danielle

    In which off your books can I find this recipe? I want to give it as a present to someone who loves this Butter chicken.

  • Jey Noel-Bate

    Exceptionally tasty. I was a bit lazy to fry the chicken pieces so I ended up sticking them under the grill till they were cooked and browned on each side. And then I added it to the pot as in step 5. I loved this recipe, so tasty and easy. Thank you Donal. Also your fish pie is smashing, I made it last week. You sir, are a star chef.