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Butter Chicken

  • 31 - 60 Minutes
  • Medium
  • Serves 3-4

This delicious, creamy butter chicken recipe is served with Tilda rice. It’s the perfect mid-week treat.



  • For the rice:
  • 500g of Tilda Pure Basmati rice
  • Salt to taste (optional)
  • 1 heaped tsp ghee (optional)
  • For the chicken:
  • 500g chicken cubes
  • tbsp ginger & garlic paste
  • 1 tsp salt
  • ¼ tsp black pepper
  • 1 tsp coriander & cumin powder
  • ¼ tsp turmeric
  • 1 tsp red chilli powder
  • 2 tbsp yoghurt
  • Juice of half a lemon
  • Butter & oil (for cooking)
  • For the curry:
  • Knob of butter
  • Oil to cover the base of the pan
  • 1 onion, diced
  • 1 tsp ginger & garlic paste
  • ½ cup chopped tomato
  • 1 tsp salt
  • ¼ tsp turmeric
  • 1 tsp coriander & cumin powder
  • 1 tsp red chilli powder
  • Handful of cashews
  • 125ml double cream
  • Coriander to garnish (optional)


  1. Begin my marinating the chicken with the ginger & garlic paste, salt, pepper, coriander & cumin powder, turmeric, chilli powder, yoghurt and lemon juice. Allow to marinate for at least 1 hour in the fridge.
  2. Meanwhile wash the rice a handful of times to remove any starch. This will help to prevent the rice grains from sticking.
  3. Cook the rice according to packet instructions. When adding the water to the rice, add salt to taste and a heaped tsp of ghee to help separate the grains. Allow to cook.
  4. To cook the chicken, start by adding the butter and oil to a pan over a medium to high heat.
  5. Add the chicken and stir for around 5 -10 mins until any water has evaporated and the chicken begins to char.
  6. For the curry, add some butter and oil to a pan.
  7. Add the diced onion and ginger & garlic paste to the pan. Stir until the onion begins to brown.
  8. Next add the chopped tomatoes and all the spices. Allow this to cook for around 5 mins.
  9. Once the spices have cooked, add the cashews and blend until creamy.
  10. Stir in the cooked chicken and double cream.
  11. Serve with the Tilda Pure Basmati rice and garnish with chopped coriander.