Butter Chicken Curry

This week on Recipe for Success our student chef Jeanette Moseneke from Johannesburg prepares Butter Chicken Curry for Niel Jewel from Bread and Wine, Reuben Riffel speaks to Cheryl Nesbitt about her Recipe for Success.


  • 4 tsp Clarified Butter
  • 1 Onion (medium)
  • 2 tbs Spice Mix (Garam Masala, chilli, turmeric, wet masala, coriander and bay leaves)
  • 2 Cinnamon Sticks
  • 4 Cardamom Pods
  • 8 Curry Leaves
  • 1 Clove Garlic (chopped)
  • 1 tbs Ginger (chopped)
  • 1 Canned Tomatoes (chopped)
  • 400g Chicken Breasts (cubed)
  • 1 tsp Salt
  • 25g Butter
  • 20ml Cream
  • 20g Coriander
  • 2 tbs Honey
  • Roti    
    • 2 Cups Flour
    • 4 tbs Butter/Margarine
    • Pinch Salt
    • 1 Cup Boiling Water
    • 2 tbs Oil


  1. Butter Chicken:
    1. Heat the clarified butter on medium heat.
    2. Add cinnamon sticks, cardamom, bay leaves and curry leaves.
    3. Cook in the spice mix without burning for 30 seconds while stirring constantly. Add onion and fry until the onions have cooked through.
    4. Add the chopped garlic and ginger.
    5. Directly after that, add you canned tomatoes.
    6. Cook the gravy for 3 minutes.
    7. Put the chicken into the gravy to cook for 5 minutes.
    8. Season with salt.
    9. Add the knob of butter, followed by honey and then cream.
    10. Once everything is combined and cooked add coriander.
    11. Serve with rice or roti and a chutney.
  2. Roti:
    1. Rub the butter/margarine into the flour.
    2. Sprinkle with salt.
    3. Add boiling water to the dry ingredients.
    4. Knead the mixture until soft. It will become pliable dough. Cover with a tea towel.
    5. Punch a ball of dough and make into a flat round bread. In a hot pan, add a very little bit of clarified butter.
    6. Fry until brown with a few bubbles forming then turn.