Butter Chicken

I’ve been really into Matty Mattheson ever since I stumbled across him on YouTube a few years ago. The man’s food has got heart and soul.

So when I had a bunch of chickens to use for a lunch special in work it was the perfect opportunity to try his recipe for Finger Lickin’ Butter Chicken. I’ve altered it slightly but all credits must go to Matty.

Marinading the meat in yoghurt gently tenderises it and adds incredible flavour. Ideally get it going the day before for optimum results.



1 whole chicken

200g plain, full fat yoghurt

1 thumb sized knob of ginger, minced

4-5 cloves of garlic, minced

2 tsp ground cumin

2 tsp ground paprika

Sauce :

sunflower oil

2 medium onions, roughly chopped

3 thumb sized pieces of ginger, peeled and roughly chopped

4 fresh chillies

5 cloves of garlic

3 tablespoons tomato paste

2 tins of tomatoes, blended until smooth

3 tablespoons each of : garam masala, turmeric, chili powder, coriander, cumin, fenugreek

500 ml cream

100g butter

fresh coriander, flatbreads and white basmati rice, to serve


  1. Marinade the chicken the day before. Mix together the yoghurt, ginger, spices with salt and pepper and rub over the chicken.
  2. Roast the chicken the next day in an oven preheated to 190C for 1 hour 20 minutes. Set aside to cool slightly, then use clean hands to shred the chicken off the bones, set aside.
  3. To make the curry sauce put all the aromatics in a blender – onions, garlic, ginger and chillies, and blend until smooth. Fry in sunflower oil in a large pot for about 15 minutes, stirring frequently, until dark and caramelised. Add the tomato paste and spices and cook for another 5 minutes. Then add the tinned tomatoes and some water and leave to simmer for about an hour. It will reduce and turn a dark burnt orange. Add the butter and cream, shredded chicken and adjust the seasoning. Serve on hot rice with flatbreads and coriander.