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“There are so many ways to prepare Butter Chicken and this recipe sounds very rich and delicious to me! I especially love the use of cashew nuts and the touch of heavy cream in this dish. Recipe is from The Curry Cookbook. Cooking time does not include time for preparing the chicken - you can roast it tandoori style or use a rotisserie chicken or just a plain roasted chicken.”

Ingredients Nutrition


  1. Place the onion and garlic and ginger paste in a food processor, blender, or spice grinder and process until a paste forms. Add the tomatoes, chili powder, sugar and a pinch of salt and process again until blended.
  2. Melt the ghee in a wok or large skillet over medium-high heat. Add the tomato mixture and water, stirring in the tomato paste.
  3. Bring the mixture to a boil, stirring, then reduce the heat to very low and simmer for 5 minutes, stirring occasionally, until the sauce thickens.
  4. Stir in half the butter, the garam masala, cumin and coriander. Add the chicken pieces and stir until they are well coated. Simmer for about an additional 10 minutes or until the chicken is hot. Taste and adjust the seasoning, if necessary.
  5. Lightly beat the cream in a small bowl and stir in several tablespoons of the hot sauce, beating continuously. Stir the cream mixture into the tomato sauce, then add the remaining butter and stir until it melts. Garnish with the chopped cashew nuts and cilantro sprigs and serve straight from the wok.

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