Lauren’s Secret Butter Chicken


500G chicken

Cumin seeds (Very small pinch)

Black poppy seeds (very small pinch)

1 onion

6 garlic cloves

Garam Masala (1 Table spoon)

a big pinch of Fenugreeka (5 finger pinch)

Salt to taste

1x can of tomato puree  (standard can size)

half a bottle of tomato passata (340gram)

1x Sour cream 300 ml

Olive oil (enough to brown onions ,garlic, chicken)

Sugar (1 Table spoon or more depending on tangyness)

Sweet Paprika (or normal paprika)     


1) Cube the chicken and dust with sweet paprika

2) cook till evenly brown in a fry pan with olive oil (Note: chicken does not need to be 100% cooked, 80% is good as it will cook when we add to curry)

Butter Chicken:

1) Add oil and cumin seeds and brown poppy seeds (roast both till the oil ticks) then add  onions and garlic to brown (Note: If garlic is fresh, brown together, if not, add garlic a little later)

2) Add Fenugreeka and cook for 1 min (note: add before onions and garlic are browned)

3) Add Garam Masala, 1 tablespoon, salt, Sugar (1 Tablespoon)

4)) Add Tomato puree and passata into onions and garlic

5) Simmer till oil separates and is on top

6) Stir occasionally,

7) Add Chicken and further simmer for 15 to 20 minutes.

8) Add in sour cream and stir through and turn curry off.

9) Add garnish with coriander

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