The Healthy Plate’s Butter Chicken
A super easy, full flavoured butter chicken recipe that rivals any restaurant or take out! This mouthwatering lip smacking butter chicken is made with The Healthy Plate’s Butter chicken masala. Our Butter Chicken masala has all the spices that needs to make a butter chicken making life so much easier. For some extra heat i normally add some of our Kashmiri chilli powder. Aromatic golden chicken pieces in an incredible creamy cashew nut curry sauce, this Butter Chicken recipe is one of the best you will try! You will love how easy it is to make in the comfort of your own home, especially with garlic butter rice and fresh homemade Naan bread or fluffy basmati rice.
The Healthy Plate’s Butter Chicken


Chicken Marinate:

  • 700 gram chicken fillet thighs from Woolworths cubed
  • 1 cup plain yogurt
  • 1 tsp red chilli ginger and garlic paste
  • 2 tbsp butter chicken masala
  • 1 tsp Kashmiri chilli powder (Optional, you can add more)
  • Salt
  • Freshly chopped coriander
  • Butter to fry



  • 3 to 4 tbsp butter
  • 3 large ripe chopped tomatoes
  • 1 meduim chopped onion
  • 1 1/2 tsp red chilli ginger and garlic paste
  • 2 tbsp butter chicken masala (or more adjust to your liking)
  • 1 tbsp Kashmiri chilli powder (optional)
  • 1/2 cup unsalted cashew nuts
  • Freshly chopped coriander
  • 220ml fresh cream


The Chicken Marinate:

  1. Add all the ingredients together and marinate. Best to marinate over night.
  2. To grill the chicken add onto skewers and grill at 180 degrees till done brushed with melted butter when almost done
  3. To make it over stove top. Add butter to a flat pot and frychicken till done. Set aside onto a clean plate.


For The Sauce:

  1. In the same pot as you fried your chicken add your butter. Fry your onions, red chilli ginger and garlic paste until onions are soft.
  2. Now add your chopped tomatoes, cashew nuts, coriander and masalas leaving it to cook until tomatoes are soft and cooked.
  3. Blend the tomato mixture in a blender. Add back into pot on low to meduim heat, pouring your fresh cream into the sauce with a tsp of sugar.
  4. Add your cooked chicken to your sauce adjusting your salt and spices according to your taste. Allowing it to cook for 5 minutes on low heat till cream has slightly thickened.
  5. Sprinkle some chopped coriander and garam masala over to finish.