Butter Chicken

Butter chicken originated from Northern India in 1948. Prepared in a buttery gravy with the addition of cream gives the sauce a silky smooth rich texture. My version is not so butter heavy, but it’s still yummy. Why butter chicken is one of the best ideas for your Halloween dinner party? Well, it tastes great and it will look great with all the pumpkin-based food and decorations 🙂 Orange everywhere!  Serve your butter chicken with freshly made garlic / plain naan. Enjoy!

Prep time: usually 20min

Cook time: 30min


For the chicken marinade:

  • 800g-1kg boneless chicken thighs or breasts cut into bite-sized pieces
  • 1/2 cup plain or Greek yogurt
  • 3 garlic gloves, minced
  • 1 tablespoon ground or fresh ginger
  • 1 tablespoon turmeric
  • 1 teaspoon ground cumin
  • 1 tablespoon chilli powder
  • 1 teaspoon of salt

For the sauce:

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 garlic gloves, minced
  • 1 tablespoon ground or fresh ginger
  • 1 tablespoons ground cumin
  • 1.5 tablespoon garam masala
  • 1 teaspoon ground coriander
  • 400 g crushed, peeled tomatoes
  • 1 teaspoon red chilli powder (I like it spicy so I add more)
  • 1 teaspoons salt (or to taste)
  • 200ml thickened cream (or evaporated milk to save calories)
  • 1 tablespoon sugar
  • 1/2 teaspoon kasoori methi or dried fenugreek leaves (optional)


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