Butter chicken, a velvety North Indian curry with succulent chicken in a silky tomato-based sauce, can be made at home with one key ingredient that elevates it above a typical takeaway: green cardamom pods. These pods impart a deep, aromatic flavour to the dish, according to the recipe shared by KOKUM, a restaurant in East Dulwich.
The dish originated in Delhi, India, and is traditionally served with naan, roti, or aromatic basmati rice, garnished with fresh coriander and a swirl of cream. Butter chicken was reportedly invented to use leftover tandoori chicken, reimagining it by cooking it in a buttery tomato sauce—a method that started as a way to prevent waste and became one of India's most iconic curries.
Recipe serves six to eight
KOKUM has generously shared its popular Butter Chicken recipe, which serves six to eight portions—ideal for a family meal or a gathering with friends. The recipe includes a list of ingredients for the masala, garnish, and finish, with the green cardamom pods being a standout component for flavour.
For the masala, you will need 1kg cooked chicken tikka, three tablespoons of oil, two and a quarter tablespoons of ginger and garlic paste, 550g chopped fresh tomatoes, two teaspoons of salt, 100g cashew nuts (optional), 16 green cardamom pods, a quarter of a red pepper roughly chopped, one green chilli finely chopped, 800g good quality Italian tinned chopped tomatoes, one teaspoon of kasuri methi, two to three tablespoons of sugar, 50g unsalted butter, one tablespoon Kashmiri chilli powder, two and a half teaspoons of garam masala, and salt to taste.
Method for a silky sauce
To prepare, warm the oil over a medium-low heat in a pan and incorporate the ginger and garlic paste, cooking while stirring continuously for 3-4 minutes. Add the chopped fresh tomatoes, cardamom pods, and salt, and cook while stirring regularly for 20-30 minutes, adding the green chillies and red pepper midway through. Supplement with a splash of water whenever the liquid starts to reduce excessively.
Meanwhile, in a separate pan, gently simmer the cashew nuts in water, taking care not to allow them to dry out. Should this occur, add further water. Once softened, drain and blitz into a smooth paste before stirring into the tomato mixture.
Add the tinned chopped tomatoes and kasuri methi to the simmering fresh tomatoes. Bring to the boil, then continue to cook for a further 20 minutes. Stir in the butter and sugar, then add the Kashmiri chilli powder and garam masala. Stir thoroughly and taste, seasoning with additional salt and sugar if required.
Pour in more water if necessary, then blend until a smooth, silky gravy forms. Add the cooked chicken tikka and heat through, stirring for four to five minutes, then fold in the mawa or single cream. Adjust the seasoning, garnish with sliced green chillies, ginger, and fresh coriander, and serve straight away. The result is a rich, aromatic curry that rivals any takeaway version.
