You can’t go wrong when there’s butter chicken on the menu! This recipe was created by Seemagetsbaked and it’s absolutely delicious. Now, I’m not a curry expert hence me relying on those who are, and Seema knows what she’s doing. Check out the recipe video below and you’ll get a good idea of what you’re in for.
You can easily use paneer to switch this into a vegetarian option so either way give it a try, 10/10 guys!

Ingredients
- 800 g chicken thigh cut into bite-sized pieces
- For the marinade:
- 200 g plain full-fat yoghurt
- 4 cloves garlic
- 2 tsp lemon juice
- 5 cm knob of ginger
- 1-2 green chillies
- 1 tsp garam masala
- ½ tsp turmeric
- 1 tsp ground cumin
- 1 tsp red chilli powder
- 1 tsp salt
- For the curry:
- 4 tbsp ghee or 3 tbsp butter + 1 tbsp oil
- 1 large onion slice
- 1 star anise
- 1 cinnamon stick
- 3-4 cloves
- ½ tsp cumin seeds
- 2 tbsps garlic minced or finely grated
- 1 tbsp ginger minced or finely grated
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp ground coriander
- 1 tbsp tomato paste
- 400 g crushed canned tomatoes
- 2 tsp red chilli powder adjust to your taste preference
- 2 ½ tsp salt or to taste
- 250 ml double cream
- 2 tbsp kasoori methi dried fenugreek leaves
- Coriander optional as garnish
Instructions
- Preheat the grill to the hottest setting.
- Mix all the marinade ingredients to coat the chicken.
- Grill the chicken until charred (about 5—6 minutes on either side) don’t worry about cooking it through.
- Heat the ghee and add cumin seeds, cinnamon sticks, cloves and star anise.
- Once the cumin seeds start to sizzle, add the onions.
- Cook until the onions are browned (3—4 minutes) and then add the ginger and garlic.
- Cook until fragrant (30 seconds) and then add the spices and tomato paste and cook for 5 minutes until the paste has darkened.
- Add the crushed tomatoes and cook for 20—30 minutes on low heat.
- Add in the chicken (with any cooking liquid), cream and methi, stir well and cook for 5 minutes until the chicken is cooked through.
- Taste and adjust seasoning if necessary.
- Garnish with coriander and serve with rice and fresh naan.