Creamy Butter Chicken


  • 450g Chicken Breast, cubed
  • ¼ cup Plain Yogurt
  • 2 tsp. fresh Ginger, minced
  • 1 tbsp. fresh Garlic, minced
  • 2 tbsp. Garam Masala
  • 1 tbsp. Coriander
  • 1 ½ tsp. Cumin
  • 2 tsp. Cayenne Powder, to taste
  • 2 tsp. Salt
  • ½ tbsp. Turmeric
  • 3 tbsp. Vegetable Oil
  • ¼ cup Tomato Paste
  • ½ cup Tomato Sauce
  • 1 cup Heavy Cream
  • 1/3 cup Unsalted Butter
  • 1 tbsp. Sugar, to taste
  • Cilantro, to garnish


  1. In a large bowl, add the cubed chicken breast, yogurt, fresh ginger, fresh garlic, garam masala, coriander, cumin, cayenne, salt, and turmeric. Mix all the ingredients together and set aside for +- an hour to marinade
  2. In your Chef Skillet, add 1 tablespoon of oil and cook your marinated chicken over high heat until it is cooked through and has some browning. Set aside.
  3. Chef’s Tip: Be careful not to overcook the chicken as it will continue to cook in the sauce.

  4. In your Chef Saucepan, add the remaining tablespoons of oil over medium-high heat. Add the tomato paste and cook for about +-3 minutes until the sauce darkens in colour.
  5. Add the tomato sauce, heavy cream, butter, and sugar to the Chef Saucepan. Whisk all the ingredients together until smooth. Add the cooked chicken into the sauce, stir and taste. Adjust the butter chicken to your liking.
  6. Garnish with chopped cilantro and enjoy!