Butter chicken Marigold

This beautiful butter chicken recipe is the creation of chef Vanie Padayachee of Marigold Restaurant in Franschhoek. Here's how to make it in your own home.


60 g ginger-and-garlic paste
1 tsp salt
1 tsp Kasmiri spice
Pinch fenugreek powder
1 tsp cumin powder
½ tsp chili powder
½ tsp chaat masala
1 Tbsp mustard oil
100 g hung yoghurt
1kg de-boned chicken thighs
3 cups red gravy
20 g smoked butter
1 tsp chopped garlic
1 tsp chopped ginger
50 ml cream
Lime juice to taste


Mix the marinade ingredients together, add in the chicken and allow to marinade overnight.

Skewer the chicken and cook in the tandoor oven.

To prepare the sauce to serve, heat a wok/saucepan, add the butter and sauté the ginger and garlic. Add the cooked chicken and red gravy and simmer until the sauce becomes thick. Add the cream and a few drops of lime juice.

Check seasoning, and serve with naan bread or laccha paratha.

MarigoldThis recipe is courtesy of chef Vanie Padayachee of Marigold Indian Restaurant in Franschhoek. Photo by Claire Gunn.


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