Checkers recipe: Butter Chicken

Chicken curry with basmati rice

This delicious recipe serves 4


5ea chicken breasts, cut into cubes

125ml plain yoghurt

15ml fresh ginger, chopped

2ea cloves garlic, crushed

15ml lemon juice

5ml turmeric

10ml garam masala

2,5ml chilli powder

5ml ground cumin


  1. Mix all the marinade ingredients in a bowl with the chicken, cover the bowl and marinate for 2-12h in the fridge.
  2. In a medium size pan, heat 25ml oil and take the chicken out of the marinade and place in the pan.  Fry for 3-4 minutes on high heat to develop the flavours.
  3. Turn the heat down and add 250ml tomato puree and salt and simmer for 20-25 minutes. Add 125ml cream, heat through and serve with basmati rice or naan bread.

Recipe by Chef Sune Niemand