Chef Big Bill’s Butter Chicken

Portions: 6 people

Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 2 hours


2 lbs of deboned Chicken Thighs (This recipe is usually done using Chicken Breast, but the thighs offer a better result in my opinion)
5 tbsp Butter
1 chopped onion
3 chopped Garlic Cloves
1/4 cup Greek Yogourt Nature
Fresh Coriander (to serve)


  • 4 tsp Curry Powder
  • 2 tsp Garam Masala
  • 1 tsp light Paprika
  • 1 pinch Cumin
  • 1 pinch Garlic Powder
  • 2 Bay Leaves
  • 1 pinch Cinnamon
  • 1 pinch Cardamom
  • 1 big pinch of Salt
  • 1 tbsp freshly grated Ginger
  • Cayenne Pepper to taste


1 box of Tomato Paste
1 cup of Coconut Milk
1 cup of 35% Cream
2 tbsp Honey


  1. In a bowl, mix the spices and put it to the side.
  2. In another bowl, mix all the liquid ingredients together and put to the side.
  3. In a pan, heat up 1 tbsp of butter and soften the onions for about 10 minutes, add salt, garlic and the mix of spices and let it cook for about 2 to 3 minutes.
  4. In a blender, blend the last preparation (without the bay leaves) with the Greek yogourt until you get a nice and smooth sauce, add salt and pepper to taste.
  5. In a pan, melt the rest of the butter and add the sauce that you just blended as well as the liquid mixture you made previously. Mix well and bring to a boil. Lower the heat and add your chicken. Let it simmer for about 1h30 to about 2 hours, add salt and pepper if needed.
  6. Serve with rice, I like to add some fresh coriander while making the portions as well. A cool tip to enjoying this butter chicken is to heat up the naan bread in the oven with a little bit of olive oil before serving!


This wonderful dish is a great recipe when you are just trying to relax and eat something that will warm you up emotionally and physically.


Bon Appetit.


My Kitchen My Rules


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