Jul 14 2026
Restaurants›JOEY King St›Bollywood Butter Chicken Recipe

Bollywood Butter Chicken Recipe

Inspired by JOEY King St
Time1h 30m
Serves4

aromatic basmati rice, papadum, grilled naan

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Butter Chicken

Aromatic Basmati Rice

Papadum

Grilled Naan

Method

Butter Chicken

  1. 1

    Marinate the Chicken

    In a large bowl, mix the yogurt, garam masala, ginger-garlic paste, and salt. Add the chicken thighs, ensuring they are well coated. Cover and marinate for at least 1 hour, preferably overnight.

  2. 2

    Cook the Chicken

    In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent. Add the marinated chicken and cook until browned on all sides.

  3. 3

    Add Tomatoes and Spices

    Pour in the canned tomatoes, coriander powder, cumin powder, and chili powder. Stir well and let it simmer for 15-20 minutes or until the chicken is cooked through.

  4. 4

    Finish the Sauce

    Reduce heat and stir in the cream. Cook for another 5 minutes, then garnish with fresh cilantro before serving.

Aromatic Basmati Rice

  1. 5

    Rinse the Rice

    Rinse the basmati rice under cold water until the water runs clear. This removes excess starch.

  2. 6

    Cook the Rice

    In a pot, combine the rice, water, salt, cardamom pods, cloves, and cinnamon stick. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed and rice is fluffy.

Papadum

  1. 7

    Cook the Papadum

    Heat oil in a pan over medium heat. Fry the papadum one at a time until they puff up and turn golden brown. Drain on paper towels.

Grilled Naan

  1. 8

    Prepare the Dough

    In a bowl, mix the all-purpose flour, yogurt, baking powder, and salt. Gradually add water to form a soft dough. Knead for about 5 minutes.

  2. 9

    Rest the Dough

    Cover the dough with a damp cloth and let it rest for 30 minutes.

  3. 10

    Shape and Grill the Naan

    Divide the dough into small balls. Roll each ball into a flat circle. Preheat a grill or skillet over high heat and cook each naan for 1-2 minutes on each side or until browned. Brush with melted butter before serving.

More from JOEY King St