Jul 14 2026
Restaurants›JOEY Yorkdale›Bollywood Butter Chicken Recipe

Bollywood Butter Chicken Recipe

Inspired by JOEY Yorkdale
Time2h
Serves4

aromatic basmati rice, papadum, grilled naan

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Ingredients

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Butter Chicken

Aromatic Basmati Rice

Papadum

Grilled Naan

Method

Butter Chicken

  1. 1

    Marinate the Chicken

    In a bowl, combine yogurt, lemon juice, ginger, garlic, garam masala, turmeric powder, chili powder, and salt. Add the chicken thighs, ensuring they are well coated. Cover and marinate for at least 1 hour, preferably overnight in the refrigerator.

  2. 2

    Cook the Chicken

    In a large pan, melt butter over medium heat. Add the chopped onion and sauté until translucent. Add the marinated chicken (reserve the marinade) and cook until browned.

  3. 3

    Prepare the Sauce

    Stir in the tomato puree and the reserved marinade. Reduce heat and let simmer for about 20 minutes until the chicken is cooked through.

  4. 4

    Finish with Cream

    Stir in the heavy cream and let it simmer for another 5 minutes. Adjust salt and garnish with chopped cilantro before serving.

Aromatic Basmati Rice

  1. 5

    Rinse and Soak Rice

    Rinse basmati rice under cold water until water runs clear. Soak in water for 30 minutes, then drain.

  2. 6

    Cook Rice

    In a pot, bring water to a boil. Add the soaked rice, salt, and cumin seeds. Reduce to low heat, cover, and simmer for 15-20 minutes until rice is fluffy and water is absorbed. Fluff with a fork before serving.

Papadum

  1. 7

    Fry Papadum

    Heat oil in a frying pan. Fry each papadum until they puff up and turn golden brown. Drain on paper towels and set aside.

Grilled Naan

  1. 8

    Prepare the Dough

    In a bowl, dissolve yeast and sugar in warm water. Let it sit for 10 minutes until frothy. Add flour, yogurt, and salt. Knead until smooth and elastic. Cover and let rise for 1-2 hours.

  2. 9

    Shape and Grill Naan

    Divide the dough into equal portions and roll each into a circle. Preheat a grill or tandoor. Cook each naan for 2-3 minutes on each side until charred and cooked through. Brush with melted butter before serving.

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