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Butter chicken

Number: 6 persons

Complexity: medium

Working time: 60 min

Total preparation: 80 min


Chicken marinade:

  • 1.5 kg chicken thigh meat

  • 200 ml yoghurt (Turkish)

  • 1 tsp cayenne pepper

  • half tsp cloves

  • 1 tbsp garam masala

  • 1 tbsp freshly grated ginger

  • 1 tbsp grated garlic

  • 100 g ground cashew nuts


  • 2 cans of diced tomatoes (400 g) or

  • 1 can of tomato paste

  • 4-5 onions

  • 300 ml cream

  • 1 tbsp freshly grated ginger

  • 1 tbsp freshly grated garlic

  • Handful of fresh coriander (optional)

  • salt to taste

  • some oil for frying


Chicken marinade:

Place the cashew nuts, cayenne pepper, cloves, and garam masala in the blender.

Grind finely and add this mixture to the yogurt with the grated ginger and garlic.

You then marinate the chicken in this mixture.

The longer you marinate, the tastier the chicken becomes.

Then place the chicken in a roasting pan and brown the chicken in a hot oven (200 degrees).

This takes about 40 minutes (turn the chicken in between)

In the meantime you can make the sauce.

Finely chop the onions and fry them in oil, once they are transparent you can add the ginger and garlic.

Let it fry for a while and then add the tomato puree and salt to taste. After this you add cream.

After this, add the browned chicken and the remaining marinade/yogurt mixture.

Let it simmer for about 20 minutes.

Finally, sprinkle coriander over it.

Delicious with an Indian salad of cucumber/tomato/onion. Chapatti and coriander-mint chutney.


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