Steve Cooks

Steve's Butter Chicken

This dish is variable; for those who like more spice - add more chili, creamier - add more cream. Just remember to add sugar with the tomato and blitz the sauce really thoroughly especially if using tomatoes rather than paste.
Steve's Butter Chicken


Thoroughly mix all marinade ingredients (except butter) with chicken and refrigerate for at least 1 hour (up to 24 hours)

Soften onion in 2 TBS butter in a saucepan, remove when softened.

Add chicken and butter and fry off until browned. Remove chicken and rest.

Add all ingredients except chicken to pot and blend with stick blender.

Add chicken and simmer for 30 mins or pressure cook on high Rice/beans setting for 10 mins.

Serve with rice and papadums.



  • 500g Chicken thighs or breasts cut into bite-sized pieces

  • 100g Plain Yogurt 

  • 1 tsp Minced Garlic

  • 1 tsp Minced Ginger

  • 1 tsp Garam Masala

  • ½ tsp Tumeric

  • ½ tsp Ground Cumin

  • ¼ tsp Ground Chilli

  • 2 TBS Butter (use for frying later)


  • ½ can (200g) Diced Tomatoes 

  • 1 Onion diced

  • 1 TBS Sugar

  • 2 TBS Butter 

  • 1 tsp Minced Garlic

  • 1 tsp Minced Ginger

  • 1 tsp Garam Masala

  • 1 tsp Tumeric

  • 1 tsp Ground Cumin

  • Pinch of Salt

  • 250ml Dairy Cream 

  • 420ml Coconut Cream

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