Cameron shares his easy recipe for cooking the Indian favourite butter chicken

Butter Chicken

This is a great meal that comes together fairly easy. Butter Chicken is an Indian meal that is full of flavour and the spice heat can be varied to suit your taste. Our kids don’t mind a small amount of spice so I would consider this recipe mild. To add heat just add more chilli. So get to it and enjoy.

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  • 8 chicken thigh fillets
  • 1 cup Greek style yoghurt
  • 3 tbs ginger, if using fresh finally grate
  • 2 tps ground cumin
  • 2 tps ground coriander
  • 1 tsp garam masala
  • Pinch of chilli flakes – the more you ad the spicier it will be
  • 1bs olive oil
  • 20g butter
  • 1 brown onion 1/4 and then thick slice
  • 410g tomato purée
  • 750ml low salt chicken stock
  • 1 cup of thicken cream
  • Rice (1/2 cup per person)
  • Papadums


  1. Cut chicken into 3cm bits (bite size). Combine with yoghurt, garlic, ginger, cumin, coriander, garam masala and chilli flakes. Cover and refrigerate for 2hrs.
  2. Heat oil in a saucepan over a medium-high. Add onion, cook till onion starts going opaque, about 3min. Add chicken to pan. Cook and stir for 5min or until chicken starts to change colour. Add tomato purée and stock. Cover and bring to the boil. Reduce heat to low. Simmer, stir occasionally, for 5min covered, 5min uncovered. Or till chicken is tender and mixture has thickened slightly.
  3. Stir in Cream. Simmer for 5 minutes or til heated through.
  4. Cook papadums.
  5. Serve with rice.



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Cooking with Cameron


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