Butter Chicken

North Indian curry with butter, yoghurt, and chicken.

North India
Metric Value
Prep time 30min
Cooking time 45min
Serves six people


Purpose Ingredient Quantity
Spice mix Butter 100g
Garam Masala 1 tablespoon
Paprika 1 tablespoon
Coriander (ground) 1 tablespoon
Cumin (ground) 1 tablespoon
Garlic (minced) 1 tablespoon
Cardamom (green) 5 pods
Purpose Ingredient Quantity
Main protein Chicken 500g
Purpose Ingredient Quantity
Sauce Tomato paste 3 tablespoons (45g)
Sugar 1 tablespoon (15g)
Yoghurt 100mL
Lemon juice 1 tablespoon (15mL)
Cream 200mL
Chili 1 tablespoon
Purpose Ingredient Quantity
Garnish Pomegranate 1 piece
Coriander (fresh)



  1. Sift together flour, bicarb soda, and salt.
  2. Beat sugar and eggs until light and fluffy.
  3. Add apricot jam and beat well.
  4. In a saucepan, melt the butter.
  5. Add the vinegar and milk.
  6. Fold in the flour and egg mixtures alternatively.
  7. Pour into a greased baking tray.
  8. Bake at 180C for 45 minutes.


  1. Place all ingredients into a saucepan.
  2. Stir over moderate heat until butter has melted and the sugar dissolved.
  3. Pierce pudding with skewer and pour sauce over hot pudding.


  1. Garnish with fresh mint leaves.
  2. Serve hot or cold with cream or custard.