Day 25 | Butter Chicken

Laura Santtini's 30 Days of Flavour Recipe Collection

Butter chicken is an Indian dish known as Murgh Markhani can be as spicy as you like, but I like to make a mild and creamy version so my kids can enjoy it too. If you want to up the heat, just add more spice. Don’t be put off by the long list of ingredients, it is really easy to make.

LEVEL      Easy


5          tablespoons unsalted butter
1          yellow onion, finely chopped
1 1/2   cups canned tomato puree
1 3/4   cups heavy cream or 1 14oz can coconut milk
1          teaspoon kosher salt
4          tablespoons Bomba XXX!
1/2       teaspoon cayenne
1          teaspoon garam masala
3          caradamom pods, mashed with the back of a knife
8          curry leaves (optional)
4          large chicken breasts, cut into chunks
1          tablespoon vegetable oil
2          tablespoons tandoori paste or two teaspoons tandoori masala powder


Basmati rice
Fresh cilantro, chopped for garnish


  1. Preheat oven to 375˚F
  2. Place 1 tablespoon of butter in a medium saucepan over low heat and sauté the onion and garlic 4 – 5 minutes, until softened. Do not brown.
  3. Melt the remaining butter into the saucepan and add the tomato puree, cream (or coconut milk if using), salt, Bomba paste, cayenne pepper, garam masala and cardamom pods. Bring to a boil, then reduce heat to low. Stir often while simmering for about 15 – 20 minutes until it begins to thicken.
  4. Toss the cubed chicken with the vegetable oil, tandoori paste or powder
  5. Spread onto a baking tray and cook in the oven for about 12 minutes until meat is no longer pink in the center.
  6. Remove the chicken from the oven and stir into the sauce and simmer for 5 minutes.
  7. Garnish with chopped cilantro and serve with the basmati rice.
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