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Anne's Recipe - Butter Chicken - 26 Apr


This easily prepared, spicy curry is from the Moghul Empire period.  The herbs and spices are conveniently available in pre-prepared jars which should always be stored in the refrigerator once opened but use fresh if available.


  1/2 cup unsweetened yoghurt
  1/2 teaspoon turmeric
  1/2 teaspoon each salt and ground pepper
  zest and juice 1 lime
  1 teaspoon paprika
  1 teaspoon each minced ginger, garlic and chilli
  2 teaspoons garam masala
  1 kg chicken pieces - remove skin

Butter Sauce

  1/2 cup tomato paste
  1 cup coconut cream
  2 teaspoons chicken stock powder
  1 teaspoon each ground cumin and garam masala
  1 teaspoon each minced chilli, coriander and ginger
  juice 1 lime
  1/4 teaspoon each salt and ground pepper
  50g butter

For marinade: Use a shallow dish.  Mix together in dish, the yoghurt, turmeric, salt, pepper, lime juice, zest, paprika, minced ginger, garlic, chilli and garam masala.  Add chicken and coat.  Cover.  Marinate for a couple of hours, preferably overnight.
Place chicken and all the marinade in a large baking dish.  Cook uncovered, at 180degC for 40-45 minutes - depending on chicken thickness.  Turn over once.

Butter Sauce: Into a saucepan pour tomato paste and coconut cream.  Stir in stock powder, cumin, garam masala, chilli, coriander, ginger, lemon juice, salt and pepper.  Gently simmer for 10 minutes.  Just before serving whisk in butter.  Place chicken onto a decorative plate - a sushi plate looks good.  Spoon over sauce, fresh coriander sprigs make a good garnish along with rice, raisins and toasted almonds.  Simply delicious.