Anisa Karolia’s butter chicken recipe

Web Desk

“A royal dish if ever there was one, butter chicken is known for its luxuriously rich texture and, for me, the thicker and creamier the better,” says food blogger Anisa Karolia.

“It’s a flavourful, aromatic curry with a butter and tomato base – wonderfully creamy and tastes out of this world.”

Butter chicken


(Serves 2-3)

4-5tbsp oil

2 bay leaves

1 onion, finely chopped

500g chicken breast, cut into chunks

1tsp ginger paste

1tsp garlic paste

1tsp chilli powder

1tsp chilli flakes

1tbsp Kashmiri chilli powder

1tsp ground coriander

1tsp ground cumin

½tsp ground turmeric

1tbsp butter chicken masala or tandoori masala

½tsp salt

½tsp ground black pepper

1tbsp dried fenugreek leaves

1 fresh tomato, chopped

250g tomato passata

100-150ml water

125ml milk

150ml single or double cream

30g butter

2tbsp lemon juice

Fresh coriander, chopped, to garnish


1. Heat the oil in a large saucepan on a low heat, add the bay leaves and onion, and cook for five minutes until golden brown. Add the chicken, ginger paste and garlic paste, and cook for 25 minutes, until only a little moisture is left from the chicken.

2. Add the chilli powder, chilli flakes, Kashmiri chilli powder, ground coriander, cumin, turmeric, butter chicken masala or tandoori masala, salt, pepper and dried fenugreek, and stir well. Add the fresh tomato and passata, cook for one minute, then pour in the water, milk and cream, and stir well. Simmer for eight to 10 minutes until the sauce has thickened.

3. Add the butter, letting it melt through the sauce, then add the lemon juice, and serve sprinkled with chopped coriander.

The Ramadan Cookbook by Anisa Karolia is published by Ebury Press on March 9, priced £22. Photography by Ellis Parrinder.