Butter Chicken

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  • 1 x 1.6 kg chicken, skinned and cut into portions
  • 1 teaspoon salt
  • Juice of 1 lemon
  • 2 tablespoons tandoori paste
  • 1/2 cup plain yoghurt
  • 1 tablespoon sugar
  • 2 cloves garlic, crushed
  • 2 tablespoons tomato puree
  • 1 cup plain yoghurt
  • 1 cup light cream (or just use 2 cups yoghurt)


Place chicken in a glass dish and sprinkle with salt, lemon juice, tandoori paste, 1/2 cup yoghurt, sugar and garlic. Cover and leave to marinate in fridge for up to 1 day.
Preheat oven to 180 C (350 F) and place the chicken in a baking dish and bake for 1 hour, turning at times. Remove from baking dish and set aside to rest. Skim fat off residue in dish and set over a gentle heat. Stir in tomato puree and yoghurt and cream if using. Bring to a simmer and reduce to desired consistency. Add chicken and serve with

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