Recipe: Creamy Butter Chicken Menu Curry

Who doesn’t love a spicy butter chicken? A gift to the world from our handsome Indian friends, these tender, juicy pieces of chicken bathed in a velvety, aromatic sauce are the spicy fix we all crave.

READ MORE: Making memorable food is Itumeleng’s mission

Kimberley chef Itumeleng Mabille shares his recipe for the popular dish. We know that when it comes to curry, there are a variety of choices, but butter chicken will always win the hearts of the most discerning foodies.

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  • 1 pound boneless, skinless chicken thighs (or breasts), cut into large cubes
  • ¼ cup full-fat plain yogurt
  • 1 tablespoon olive oil
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon dried coriander
  • 1 teaspoon of cumin
  • Salt to taste
  • 2 tablespoons unsalted butter, divided
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon of sugar
  • 1 can diced tomatoes
  • 2 tablespoons dried cilantro
  • 2 teaspoons ground garam masala
  • ½ teaspoon of salt
  • 1 cup of water
  • ¼ cup cream
  • Cooked rice, roti or naan bread


1. Combine chicken and remaining marinade ingredients in a large bowl. Using your hands, massage the marinade into the chicken.

2. Cover with plastic wrap and refrigerate for at least 1 hour, or overnight. Heat a skillet or grill pan over medium-high heat. Drizzle with a teaspoon of oil in pan. Work in batches, delete the marinated and grilled chicken in the pan for 3 to 5 minutes on each side, until the chicken is cooked through. Don’t bother pan. Once cooked, transfer the chicken to a separate dish. Cover and reserve for later.

3. To make the sauce, melt butter in a medium skillet over medium-low heat. As soon as the butter melts, add the ginger garlic paste then the sugar. Saute 1 to 2 minutes. Stir in the tomato and cook for 8-10 minutes over medium-high heat, until all the extra liquid is cooked through. The sauce should have a loose, pasty consistency. To add the coriander, garam masala and salt. Stir and cook over medium heat for 2-3 minutes. Turn off the fire.

4. Transfer the dough to a blender or the bowl of a food processor. Mix into a smooth paste.

5. Return the batter to the skillet over medium heat. Add the water to the paste and stir to obtain a creamy sauce.

6. When the sauce begins to boil, add the grilled chicken and heavy cream. Mix well. Cover the pan and simmer for 5 minutes.

seven. Serve the chicken with a side of steamed basmati rice, roti or naan. Leftovers will keep in the refrigerator, covered, for five days.