Creamy Butter Chicken

We were thinking about blogging the perfect BBQ but considering the weathers a bit miserable at the moment we thought we’d go all traditional and write about the tasty punjabi delicacy that is Creamy Butter Chicken.

Spicy, warm and oozing with butter, this rainy day delight goes perfect with homemade chapatti or naan bread. It is slightly calorific but we assure you that you will have no regrets once you taste this dish!

Give it a try and let us know how it goes.

You won’t be disappointed!

You will need to follow our tandoori chicken recipe for this dish. Press on the link below.

The Perfect Tandoori Chicken

Creamy Tomato Gravy


1 tbsp oil

2 tbsp unsalted butter

1 small onion, finely chopped

1/2 tsp cardamom, crushed

1 cinnamon stick

1 tsp ginger and garlic paste

1/2 tsp garam masala powder

1/2 tsp coriander powder

1 tsp chilli powder (optional)

1 tsp salt (to taste)

2 tbsp tomato puree

284ml single cream

1 tbsp milk

3/4 tbsp sugar

Coriander to garnish


1. Follow The perfect Tandoori Chicken recipe. See the link above. This can be done a few hours in advance. Once the chicken is cooked, set aside and proceed to make the spicy tomato sauce below

2. In a heavy bottom sauce pan, add the oil, butter, cardamom and cinnamon stick and fry for 20 seconds then add the onions, ginger/garlic paste and salt. Sauté for 5-7 mins on a medium heat until they take on a light brown colour.

3. Add the chilli powder (optional), garam masala powder and coriander powder along with the tomato puree. Stir well and cook for a couple of minutes.

4. Gradually add the single cream stirring continuously to mix all the spices with the cream. Add the milk and sugar then allow to simmer and cook for 2-3 minutes.

5. Add the roasted chicken and stir to coat each piece.

6. Garnish with coriander and serve with fresh naan bread or chapati.


The Perfect Tandoori Chicken

THIS is a dinner party and BBQ essential. It’s super easy to make and can be made in advance. Healthy, spicy and amazingly good, this is perfect with a salad, naan bread or great when added to a spicy tomato gravy.


500 grams skinless chicken breast or thigh- any size

3 tbsp olive oil

2 tbsp greek yoghurt

2 tbsp chickpea flour/gram flour

2 tsp ginger and garlic paste

2 cloves of garlic chopped or 1 tsp dry garlic granules

1 green chilli chopped

1 tsp mild paprika

1 tsp salt (to taste)

1 tsp black pepper

1 tsp dried basil

1 tsp cumin powder

½ tsp chilli powder optional (to taste)

1 tsp garam masala powder

1 tsp coriander powder

2 tbsp chaat masala

Pinch cinnamon powder

Pinch of saffron crushed

Fresh coriander

Butter mixed with olive oil, lemon and pinch of paprika for basting


1. Add all of the above ingredients to form a thick paste like consistency.

2. Slice the pieces of chicken with small shallow cuts. This will allow the marinade to reach every part of the chicken. Stir well and tip in the chicken pieces and mix well making sure to coat them in the thick marinade.

Thick paste like marinade

3. Leave to marinate for a few hours or even overnight if you prefer.

4. When ready to roast, preheat the oven to 180C/fan/160C/gas 4 and lightly oil a baking tray. Place the marinated chicken on the tray and roast for 40 minutes. At 15 minutes baste with the melted butter mix and continue to roast in the oven for another 15 minutes. Baste again and then return to the oven for another 10 minutes.

5. If you are preparing the chicken for a BBQ then thread the chicken pieces onto the skewers (or depending on the size of your chicken pieces you can skip the skewers) and place them on a wire rack. Grill on the BBQ for 15-20 minutes. Turn the skewers/chicken pieces every 5 minutes & baste with melted butter.

6. Mix until the juices run clear and they are cooked through and charred around the edges.

Tip: Rub a piece of raw potato over the wire rack to avoid the chicken sticking to the grill.

7. Serve with fresh salad, mint sauce or naan.