Butter Chicken (with coconut milk)


A rich Punjabi dish which traces back to the Mogul times which is rich succulent and buttery
Course: Main Course
Cuisine: Indian
Keyword: butter chicken, murgh makhani
Author: Sharmini Thomas



  • 250 g chicken breast
  • ½ dsp sunflower oil
  • 1 dsp butter
  • 1 medium onion - sliced
  • 1-2 cloves of garlic finely chopped
  • 1.5 cm piece of ginger finely chopped
  • 1 green chilli finely chopped
  • Salt to taste
  • ½ carton / tin coconut cream

Tomato Cream Sauce

  • ½ dsp butter
  • ½ tsp chopped ginger
  • 2 medium tomatoes chopped
  • 1 slit red chilli
  • Salt to taste
  • ½ tsp sugar
  • ½ tsp cornflour
  • 1 dsp double cream
  • 1 dsp heaped, of tomato puree
  • 1 tsp lemon juice to taste
  • ¼ tsp garam masala
  • 1 tsp chopped coriander leaves



  • Cut chicken breasts into bite size pieces.
  • Heat the oil and butter in a dry wok, on a medium heat.
  • When hot, add the sliced onion & fry until golden brown.
  • Next, add finely chopped garlic, ginger and chopped chilli and stir until oil separates from the mixture.
  • Add the chicken pieces and fry until they are sealed (Turns white in colour).
  • Add salt and the coconut cream.
  • Cover and cook on medium heat until the chicken is tender and the gravy thickens.
  • Next add the tomato cream sauce.

Tomato Cream sauce:

  • Heat butter in a saucepan over a medium heat and add chopped ginger, tomatoes, slit red chilli, salt and sugar. Cook for 5 minutes.
  • Beat the cornflour, cream and tomato puree together and add to the cooked tomato mix.
  • When it boils, add this sauce to the cooked tender chicken in the wok, and cook until the sauce thickens.
  • Remove from the heat and stir in lemon juice.
  • Garnish with chopped coriander leaves and garam masala.



  • tsp teaspoon
  • tbsp tablespoon
  • dsp dessert spoon
  • pinch or dash less than ⅛ teaspoon
  • g gram
  • ml millilitre
  • cm centimetre
  • 1 cup approx 225ml