Betty's butter chicken

Betty Bramanis


I was given the tip to use a jar of butter chicken sauce to help (as Indian is a cuisine I struggle with.

This is delicious, rich and fragrant using chicken thighs (they don't dry out) and spices. No added cream or butter reduces calories and oiliness that this recipe can be known for. Serve with rice and veggies.

This is EVEN better if made the day before and re-heated for serving. Can be doubled or tripled with ease (great if you are hosting a dinner party).


☆☆☆☆☆ 0 votes

5 or 6
10 Min
1 Hr
Stove Top


  • 2 lb
    chicken thighs (skin off), cut in half
  • 1 large
    onion, sliced
  • 2 tsp
    garlic, crushed
  • 2 tsp
    ginger (i use it from a jar)
  • 2 tsp
    garam marsala
  • 2 tsp
    ground coriander
  • 1/2 tsp
    ground cummin
  • 1 jar(s)
    butter chicken sauce (i use patak's brand)
  • 1/2 jar(s)
    water (and shaken with the lid on to get all the "bits" out)
  • 1
    cinnamon quill
  • 5
    green cardamon pods, bruised
  • 1 Tbsp
    white vinegar

How to Make Betty's butter chicken


  1. Using a large heavy based pan, add a little oil and gently fry the onions until soft and almost caramalised - this will take about 10 minutes. Stir often
  2. Add the ginger and garlic and stir until fragrant. Add the chicken and sear all over.
  3. Add the spices and fry until fragrant (about a minute)
  4. Add the remaining ingredients and slowly simmer for 30 or 40 minutes - stirring every now and then. Keep the lid off at all times.
  5. Serve over a bed of rice (we like jasmine or basmati)

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