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Butter Chicken Recipe | Chef Jeet Sidhu

This is a quick and easy authentic Indian Butter Chicken recipe by Chef Jeet Sidu with a few tricks revealed and some interesting facts.

For instance Garam Masala is made up of Cinnamon, Cloves, Cardamom, Peppercorns, Cumin and Coriander seeds. Indian food uses cashew paste as a thickener. To make your own cashew paste soak some cashews in water for about 30 minutes, blend and add a little bit more water.

Butter Chicken is one of the mainstay’s of Indian and Pakistani cuisine and has gained in popularity all over the world. Its origins have been traced back specifically to the Punjabi region of India where it was introduced by Simon Mahli Chahal in Mareelun, Delhi.

It is traditionally served with naan, roti, parathas, roomali roti or rice.

This butter chicken recipe should serve two people well and can stretch to four. If you really want to bulk it up to 1 kg of chicken double up on most of the ingredients, (there is a 1kg butter chicken recipe at the end of the video). Go easy on the really spicy stuff and sugar though. The sugar is mostly for the western palate and not essential to the dish.

One final recommendation, prepare everything well first, measure out only what you’ll need and it’ll go like a dream.

Butter Chicken Recipe | Jeet Sidhu

Serving: 2-4 | Prep: 10 min | Cooking: 8 min | Total: 18 min

Chicken Thigh Fillets 400 g sliced
Onion 1/2 chopped
Garlic Paste 1 teaspoon
Ginger Paste 1/2 teaspoon
Tomato Paste 4 tablespoons
Unsalted Butter 25 g
Cashew Paste 1 tablespoon
Paprika 1 teaspoon
Turmeric a pinch
Garam Masala 1 teaspoon
Vegetable Oil 1 tablespoon
Cream 1 1/2 tablespoons
Sugar 1 1/2 tablespoons

1 . Heat some oil in a deep frying pan
2 . Add the 1/2 chopped onion and
3 . Add a teaspoon of Garlic Paste and 1/2 a teaspoon of ginger paste
4 . Saute the onions until soft
5 . Add the chicken and toss it sealing the meat
6 . Add a teaspoon of salt, a teaspoon of paprika and a pinch of turmeric
7 . Add 4 tablespoons of tomato paste
8 . Mix it all in coating the chicken
9 . Add a little water or chicken stock
10 . Cover and simmer for three to four minutes (reduce the heat)
11 . Remove the cover and check to see if it needs a little more water or stock, don’t let it dry out.
12 . Add a tablespoon and a half of cream
13 . Cook for about another 1 1/2 minutes before adding the cashew paste
14 . Then add a teaspoon of Garam Masala and stir in well
15 . Garnish with cream, flaked almonds & coriander
16 . Serve with rice or naan
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Murray (Staff) (have 221 posts in total)
A renowned slow cooker, some say the longest meal he ever cooked took 46 hours.