A note from the kitchen
My dad is from India, and butter chicken was always one of my favourite comfort meals growing up.
This version is a little gentler on the stomach while still carrying all the warmth and depth I love about the original. Instead of heavy cream and lots of butter, I use yogurt, coconut milk and ghee for a lighter, silkier sauce that still feels veeeeeery comforting. Paired with cooling cucumber mint raita and brown rice, it’s one of those meals that feels both nourishing and satisfying at once.
Ingredients (serves 4, generously)
For the Marinade
3–4 chicken breasts
4 tbsp greek yogurt
2 shallots
2 garlic cloves
1 thumb-sized piece fresh ginger
1 red chilli
A handful fresh coriander
2 tsp yellow curry powder
1 tsp garam masala
½ tsp ground cinnamon
Sea salt, to taste
For Cooking the Butter Chicken
1 tbsp ghee, plus extra for serving
2 fresh garlic cloves
2 tbsp tomato purée
1/2 - 3/4 can coconut milk or coconut cream
Extra curry powder, garam masala and cinnamon
Salt, to taste
For the Cucumber Mint Raita
1 cucumber, shredded or finely shaved
250g greek yogurt
Fresh mint leaves, finely chopped
Juice of ½ lemon or lime
Fresh coriander stems, finely chopped
Salt and black pepper
For Serving
250–300g brown rice
1 raw red onion, finely sliced
Fresh coriander leaves
Lemon juice
How to Make It
Step 1: Marinate the Chicken
Dice the chicken breasts into generous bite-sized cubes and set aside.
In a blender or food processor, combine the shallots, garlic, ginger, chilli, spices, fresh coriander and a generous pinch of salt until it forms a fragrant paste. If the ingredients won't combine well in the blender, you can add some of the greek yogurt to make the process smoother.
Massage the marinade into the chicken together with the greek yogurt until fully coated. Leave to marinate overnight in the fridge for the deepest flavour, or for at least 2–4 hours if making it the same day.
Step 2: Prepare the Cucumber Mint Raita
Add the shredded cucumber to a medium-sized bowl together with the chopped mint leaves.
Stir in the greek yogurt, lemon or lime juice and finely chopped coriander stems. Season with salt and black pepper to taste.
Leave in the fridge until ready to serve. The colder, the better against the warmth of the curry.
Step 3: Prepare the Brown Rice
Cook the brown rice according to package instructions until tender. Once cooked, fluff gently with a fork and keep warm until ready to serve.
Step 4: Cook the Butter Chicken
Finely chop the fresh garlic cloves.
Heat 1 tablespoon of ghee in a large saucepan or wok over medium heat. Once warm, add the garlic together with half a teaspoon of extra curry powder, garam masala and ground cinnamon. Let the spices bloom for about 30 seconds until deeply fragrant.
Add the marinated chicken, including all of the marinade, and cook over high heat for around 3 minutes, stirring occasionally, until lightly golden around the edges.
Stir through the tomato purée and allow it to caramelise gently for around 3 minutes over medium heat.
Pour in the coconut milk or cream and stir until silky and combined. Let simmer on medium-low heat for another 5 - 7 minutes until the sauce thickens slightly and the chicken is cooked through.
Season with salt to taste.
Finish & Serve
Finely slice the red onion into delicate strips and dress lightly with lemon juice.
Before serving, add a final spoonful of ghee and scatter fresh coriander leaves over the butter chicken.
Serve alongside the warm brown rice and cooling cucumber mint raita, topped with the dressed red onion.
