Butter Chicken Picture: Supplied

Serves 6


60 g butter/margarine

1 Tbsp oil

1 kg chicken fillet, cut into cubes

2 medium onions, finely chopped

4 tsp garam masala

4 tsp ground koljana

2 Tbsp garlic and ginger paste

2 tsp chilli powder

1 tsp salt or too taste

3 cardamom pods

5 black peppercorns

150 ml natural yoghurt

2 Tbsp tomato puree

150 ml milk water – half water, half milk

2 bay leaves

2 tsp cornflour / maizena (optional)

200 ml fresh cream or coconut cream


• Heat butter and oil in a pot. Sear the chicken pieces until they are brown. Remove from pot.

• Fry onions until they are golden and soft.

• In a separate bowl, blend together all the spices, yoghurt, tomato puree and chicken pieces.

• Add this to the onions.

• Add the milk and bay leaves and leave to simmer for 15 min, stirring occasionally. Add the chicken pieces.

• Turn the chicken pieces over and simmer for another 15 min.

• Mix the flour with the cream. Add to chicken. Cook for a further 10-15 min.

• Garnish with fresh coriander.

Salwaa Smith - Cape Malay Cooking & Other Delights