Indian Butter Chicken Recipe | How We Eat

  • 5 years ago
Annabel Karmel shows us how to make her Indian inspired butter chicken with yellow rice; from her new book 'Real Food Kids Will Love ' - available on amazon to pre-order from £11.89.

In this How We Eat, Annabel brings in her daughters Lara and Scarlett to help make the meal which has become a family staple.


- Knob of butter
- 1 large onion, chopped
- 2cm/¾in piece of fresh root ginger, peeled and grated
- 2 garlic cloves, crushed
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp sweet smoked paprika
- 2 tbsp tomato puree
- 200ml/7fl oz chicken stock
- 1 tbsp mango chutney
- 2 skinless chicken breasts, diced
- 1 tbsp sunflower oil
- 6 tbsp full-fat Greek yoghurt
- salt and pepper
- spring onion slivers, to garnish (optional)

Yellow Rice
- ¼ tsp turmeric
- 200g/7oz basmati rice


- To cook the yellow rice, put the turmeric in a saucepan of boiling water. Add the rice and stir, then reduce the heat and simmer for 12–15 minutes until the rice is just tender. Drain well and leave to steam in the sieve, covered, for 5 minutes.
- To make the curry, melt the butter in a saucepan over a medium heat. Add the onion and fry for 3–4 minutes until softened, then add the ginger, garlic and spices. Cook for 30 seconds, then add the tomato puree and stock. Bring to the boil then reduce the heat and simmer for 10 minutes. Add the mango chutney and remove from the heat.
- Season the diced chicken with a little salt and pepper. Heat the oil a frying pan until hot, then add the chicken and fry briefly until browned but not cooked through. Add the chicken to the sauce and simmer for 5–7 minutes until cooked. Stir in the yoghurt just before serving. Serve the butter chicken with the yellow rice and garnish with spring onion slivers, if you like.
- The butter chicken can be frozen for up to 3 months. Cook from frozen for about 20 minutes at 180°C/350°F/Gas 4, or until warmed through, or defrost and heat through in a pan.

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