Traditional North Indian Butter Chicken and Rice

Created by Created by St Marys Firefighter Antony

Preparation time: 25 minutes

Serves: 6


  • 2 tablespoons cumin
  • 2 tablespoons fennel
  • 4 cloves garlic
  • 4cm piece of ginger, micro grated
  • 200g butter
  • 2 large onions, diced
  • 8 large roma tomatoes
  • 300g cashew nuts, raw
  • 1.5kg chicken thighs
  • 400g cream
  • 2 tablespoons garam masala
  • 2 tablespoons turmeric
  • 1 tablespoon salt to taste

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  1. Dry roast spices in a heavy pan and set aside.
  2. Pan fry garlic ginger and onion with a little oil until soft.
  3. Add butter, reduce heat to low, add cashews and spices then remove all ingredients and place in blender till smooth.
  4. Place all ingredients in a pan and cook on a low heat approximately 50 minutes or until chicken is tender.
  5. Serve with fresh coriander, naan bread and rice.

Keep Looking when Cooking

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