Best Butter Chicken

20 mins Prep
50 mins Cook
4 Serves


  • 650g Lilydale Free Range Chicken Thigh Fillets
  • Juice, 1 lemon
  • 1 teaspoon tandoori curry paste
  • 1 tablespoon natural yoghurt
  • 1 tablespoon vegetable oil
  • 3 cm knob ginger, grated
  • 5 cloves garlic, grated

Butter Chicken Sauce

  • 1 teaspoon turmeric
  • 1 teaspoon mace (optional)*
  • 1 teaspoon chili powder (optional)*
  • 2 teaspoons paprika
  • 5 cloves
  • 1 cinnamon quill
  • ½ cup dried fenugreek leaves (optional)*
  • 5 black cardamom pods (optional)*
  • 3 green cardamom pods
  • 3 cloves garlic
  • 2 brown onions, roughly chopped
  • ½ cup pouring cream
  • ½ cup butter
  • Salt, to taste
  • ‚Öì cup butter
  • ¾ cup water
  • ¾ cup raw cashew nuts
  • 1kg tomatoes, roughly chopped
  • 1 tablespoon garam masala*
  • 1 tablespoon ground coriander

To serve

  • Cashew nuts, roughly chopped, to garnish
  • Coriander, to garnish
  • Cooked basmati rice, to serve
  • Naan breads, to serve
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  1. Combine chicken, ginger, garlic, lemon juice, tandoori paste, yoghurt and oil, mix well to coat chicken. Cover and refrigerate until needed.
  2. In a pressure cooker* add all ingredients for butter chicken sauce. Cook for 25mins once high pressure is reached.
  3. While sauce is cooking, heat a griddle pan or barbecue over high heat then, in batches, add the chicken. Cook 3-5 minutes per side until nicely coloured and charred. Set aside to rest until needed.
  4. Carefully release pressure and allow sauce to cool slightly. Using a stick blender blend until sauce is smooth and silky, adding butter and cream.
  5. Cut cooked chicken into bite sizes pieces and add to sauce, bring to a gentle simmer and cook for 5-10mins until chicken is cooked through.
  6. Serve, with rice and naan breads, garnishing with coriander and cashew nuts.
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