Indian Butter Chicken Recipe

Indian Butter Chicken Picture

A must-try dish

Yesterday, I passed my driving license test – on the first try –  and I am so happy about it. I am 27 years old, and I don’t have it yet, which is very weird in Lebanon where almost everyone has it in his early twenties.

Tonight, I invited my boyfriend to dinner to celebrate, and thank him for everything: for being my first driving teacher, for taking me to Aley once every week for a month to practice for the test, and most importantly, for all the support he showed.

I was planning to take him out to some restaurant, but then I prepared this butter chicken – a favorite of mine – from a cookbook I borrowed from my uncle years ago and that I am still keeping (lol), “What’s cooking Indian” – Thunder Bay Press, and it tasted so good that I changed my mind and told him we’re staying home.

I usually serve it with plain Basmati rice, but tonight I decided to go for a saffron flavored rice recipe, “Pulao rice” from the same book. It’s delicious and I can’t wait for dinnertime.

And since every occasion should be celebrated with a dessert, I also prepared an apple pie: French dough, American filling. To be served with Vanilla Ice cream. Yum.

The original butter chicken recipe calls for 7 tbsp of butter and 1 tbsp of oil, but I replaced them with 8 tbsp of Lurpak Cooking liquid. I have a lot of bottles in my fridge and I’ve been using this product in all my recipes lately. I love it. I just wish it had fewer calories.

The consistency of the sauce is a bit different than the one I am used to, but the taste is excellent. Let’s check the recipe now!

Indian Butter Chicken Recipe

Serves 4


  • 8 tbsp liquid butter (I used Lurpak cooking liquid)
  • 2 medium onions, finely chopped
  • 1 tsp finely chopped fresh ginger root
  • 1 tsp finely chopped fresh garlic
  • 2 tsp garam masala
  • 2 tsp ground coriander
  • 1 tsp chili powder
  • 1 tsp cumin seeds
  • 1 tsp salt
  • 3 whole green cardamoms
  • 3 whole black peppercorns
  • 2 tbsp tomato paste
  • 2/3 cup yogurt
  • 800 g chicken breast cut into strips (You can replace with a whole chicken cut into pieces)
  • 2/3 cup water
  • 2 bay leaves
  • 2/3 cup cream


  1. In a medium bowl, place the ginger, garlic, coriander, garam masala, chili powder, cumin, salt, cardamoms and peppercorns then blend. Add the tomato paste and yogurt then stir the ingredients to combine. Add the chicken to the marinade and mix to coat well.
  2. Heat the butter in a skillet and fry in the onions until golden brown. Add the chicken and stir-fry for 7 minutes.
  3. Add the water and bay leaves and simmer for 30 minutes, stirring occasionally, then add the cream and cook for further 15 minutes. Serve hot.

I will be sharing the rice recipe soon. I hope you liked my recipe. Give it a try, and let me know how it went!