Butter Chicken

Submitted by Chelsea Limmer

Butter Chicken

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Serving: 6
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes


  • 12 chicken thigh cutlets, skin removed (I used chicken breast)
  • 2 tbsp lemon juice
  • 1 tsp chilli powder
  • 200g greek yoghurt
  • 5cm piece fresh ginger, grated
  • 2 tsp garam masala
  • 45g butter
  • 1 tbsp vegetable oil
  • 1 medium brown onion, chopped finely
  • 4 cloves garlic crushed, chopped
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • 2 tbsp tomato paste
  • 400g canned crushed tomatoes
  • 2/3 cup chicken stock
  • 2 tbsp honey
  • 1 cinnamon stick
  • 1/3 cup pouring cream
  • 1/3 cup ricotta cheese
  • 1/2 cup loosely packed coriander


  • 1. Combine chicken, lemon juice and chilli powder in a large bowl. Cover and refrigerate for 30 minutes. (While that is cooling. Prepare the rest of the recipe)
  • 2. Stir in yoghurt, ginger and half of the garam masala into chicken mixture.
  • 3. Heat butter and oil in a frying pan; cook chicken, in batches, until browned all over, stirring, until onions soften. Add remaining garam masala and ground spices; cook, stirring, until fragrant. Remove from heat; stir in tomato paste, crushed tomatoes, stock, honey and cinnamon. Transfer to slow cooker. Cook, covered, on low for 4 hours.
  • Stir in cream, season to taste.
  • Serve topped with ricotta and coriander leaves.

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