Buttered chicken

Buttered chicken

Serves 3-4


900g chicken breast

80g natural yoghurt

6 garlic cloves, grated

2 tbsp fresh ginger, grated

1.5 tbsp garam masala

2 tsp ground cumin

1 tsp paprika

1 tsp turmeric

1 tsp cayenne pepper

1/2 tsp onion salt

1 tsp red pepper flakes (optional)

Salt & pepper

2 tbsp oil

80g butter

1 onion, sliced

2 small sweet red peppers

150g tomato puree

1 can coconut milk

230ml water

Fresh coriander

To Serve

Boiled rice & naan bread


  • In a bowl, add the mixed dried spices and blend together.
  • Dice the chicken breasts and pop into a bowl with the yoghurt and half of your spice mix. Mix through, cover and pop into the fridge for 15-20minutes.
  • While the chicken is marinating, prepare the vegetables, slice the onion and peppers, grate the garlic and ginger. Set aside.
  • In a large pan, add the oil and when hot begin to fry off the marinated chicken pieces until brown all over and remove from the pan.
  • Once the chicken is sealed and resting, add the onions to the pan and reduce the heat and cook slowly until soft.
  • To the soft onions, add the peppers, ginger and garlic and cook for 2 minutes.
  • Add the remaining spice blend and melted butter and cook for another 5 minutes.
  • To this add the tomato puree, coconut milk and gently heat.
  • Once the coconut is dissolved add the water and cook for ten minutes.
  • Check for seasoning. Add salt & pepper if needed.
  • Add the seared chicken back into the sauce with their juices and cook for a further 10 minutes.
  • Finish with chopped fresh coriander and serve straight away with your rice and naan breads.

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