prep: 15mins
cook: 55mins
serves: 6


  • to make the marinade
  • 1/4 cup natural yoghurt
  • juice of 1 lemon
  • 2 cloves garlic
  • 2cm piece fresh ginger, peeled
  • 1 Tbsp garam masala
  • 1 tsp salt
  • 1 kg boneless, skinless chicken thigh fillets
  • to make the sauce
  • 125g raw cashew nuts
  • 40g butter
  • 2 Tbsp peanut oil
  • 2 medium onions, finely diced
  • 1 bay leaf
  • 1 Tbsp garam masala
  • 2 tsp sweet paprika
  • 1 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • 1 tsp salt
  • 1 cup tomato passata
  • 300mL Bulla Cooking Cream
  • 1/2 cup chicken stock
  • to serve
  • coriander leaves
  • cooked rice

Butter Chicken


  1. Combine all marinade ingredients in a bowl and massage into chicken, cover and let stand while sauce is prepared.
  2. Reserve half the cashews and place remaining cashews in a food processor. Process until finely ground.
  3. Heat butter and oil in a large saucepan over medium heat until butter is melted. Add onion and bay leaf and slowly cook until onion is golden, about 15-20 minutes. Reduce heat if onion browns too quickly. Stir in garam marsala, paprika, cumin, cinnamon and salt, cook for a minute. Add chicken and marinade, cook for 5 minutes tossing in onion mixture.
  4. Add processed cashews, passata and stock. Simmer for 20 minutes.
  5. Stir in Bulla Cooking Cream and cook for a further 15 minutes.
  6. Serve with rice and garnish with reserved cashews and coriander leaves.