My family loves butter chicken. It’s unfortunate that most of the Indian restaurants add food colouring to their butter chicken for colour. This is our recipe minus the colour.



  • 1kg chicken breast or thigh, cut into 3cm cubes
  • Juice of 1 lemon
  • 2 cloves garlic, crushed
  • 1Tbsp. Garam Masala
  • ½ tsp. salt


  • 2Tbsp. Ghee (you can use Olive oil or butter if you don’t have ghee)
  • 2 brown onions, diced
  • 3 cloves garlic, chopped
  • 2tsp. paprika
  • 2Tbsp. garam masala
  • ¼ tsp. ground cinnamon
  • 2tsp. salt
  • 2 x 400g or 1 x 800g cans diced tomatoes
  • 300ml thick cream or coconut cream
  • 2 tsp. coconut sugar or any sugar you use
  • 1½Tbsp. butter


  • Coat the chicken with all the ingredients for the marinade and leave to marinate in a container or bowl for at least half and hour. If you marinate it longer or even over night it will be lovely.
  • While that is marinating, heat the ghee on medium low heat and add the onions. Cook slowly for 5 to 10 minutes, stirring until the onions are soft and golden. Do not let them burn.
  • Add the garlic and cook for 1 minutes, stirring.
  • Stir in the paprika, garam masala, cinnamon and salt.  Cook for 2 minutes to allow the flavours to develop.
  • Add the tomatoes and sugar and cook for 2 minutes ensuring all the ingredients are well combined and the sauce is hot.
  • Pour in the cream. Using a stick blender, blend the sauce to make it nice and smooth.
  • Place the chicken in the sauce, bring to the boil. Simmer on low for at least 35 minutes with the lid on. I usually simmer for 1 hour to allow the chicken to be melting in the mouth. Alternatively you could add it to a slow cooker.
  • Once cooked, stir in the butter. Serve with rice and vegetables.




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