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Mubina Sami’s Famous Butter Chicken Recipe!

Hi! My name is Mubina Sami. I was originally born in Faisalabad, Pakistan and my family moved to Canada back in 2000.  I have four sisters (me being the 3rd child) and we lived in a very traditional house. Butter Chicken is a VERY famous dish in our household.  For almost every occasion, Butter Chicken and Naan bread are either the main course for smaller gatherings or a major supporting presence in addition to a variety of other main dishes for larger gatherings.  Butter Chicken is Pakistani comfort food at its finest and with this simple recipe, your cravings will no doubt be fulfilled! 

Today, I am so excited to share my family’s coveted Butter Chicken Recipe with you, if you give it a try, I hope you love it as much as my family does!

Butter Chicken Recipe

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Recipe by From the Kitchen of Jillian Harris


  • Ingredients:
  • 3 3 Chicken Breasts (Plain Tofu – 400 g)

  • 1 1 ½ cup of Greek yogurt (Almond and Cashew yogurt)

  • 1 cup 1 Tomato paste

  • ½ cup of Lemon juice

  • 5 tablespoons 5 Butter (Vegan butter)

  • 1 cup 1 Half & Half Cream (Coconut cream)

  • 1 cup 1 Olive oil

  • Marinade Masala Ingredients:
  • Salt to taste (recommended 2 teaspoon)

  • ½ tablespoon of Garam masala

  • 1 tablespoon 1 Chili powder

  • ½ teaspoon of dried Fenugreek leaves

  • 1 teaspoon 1 Ginger paste

  • 2 teaspoons 2 Garlic paste


  • In a large bowl, add 1½ cup of Greek yogurt (almond and cashew yogurt) and ½ a cup of Lemon juice in the Marinade Masala. Mix well and then let it sit for 2-3 hours. Chop the chicken (or tofu) into your desired size cubes and add them to the bowl and mix. For best results, I prefer to marinate the chicken (tofu) in a sealed container overnight in the refrigerator.
  • In a skillet, medium heat 1 cup of Olive oil. Add the chicken (tofu) cubes to the skillet and cook for approximately 10-15 minutes, stirring occasionally.
  • While the chicken (tofu) is cooking, add the tomato paste and half and half cream (coconut cream) to the skillet and let it simmer for 5-7minutes. Make sure to stir the chicken (tofu) so the tomato paste blends well with the chicken (tofu).
  • Once it is nicely mixed and the chicken (tofu) is cooked, add and mix in the butter (vegan butter). Bring it to boil and then let it simmer for 5 minutes. THAT’S IT!


  • For best results, marinate the chicken (tofu) overnight.
  • Use organic chicken (tofu).
  • Remove the chicken marinade from the fridge 30 minutes prior to cooking. 
  • If using tofu, make sure to press the tofu either with a tofu presser or with a heavy object to remove any moisture (I used a tofu presser purchased from amazon).
  • If you don’t want to serve with Naan bread, you can also serve with basmati rice. 

Well, there you have it, my family’s famous Butter Chicken Recipe! If you decided to try it out, make sure to tag @athomewithmubina as well as @jillian.harris on Instagram so we can see your creations!

Bon appetite!

Mubina Sami

Leave a Reply

  1. I keep saying I am going to give butter chicken a try by making it. But every recipe always seems so complicated. This one looks pretty easy. Love the follow me pictures so I can see what it is “supposed” to look like as I go. ; ) Thank you Jilly team!!

  2. Looks like a great recipe. Just wondering if it’s indeed 1 cup of oil? And what type of chilli powder do you recommend? Thank you!

  3. I ended up making this but reduced the amounts of oil and butter down to a few tablespoons each. It turned out really great. I also wasn’t sure what type of chilli powder to use so I went with a Kashmiri chilli powder which made it a bit spicier than expected. Thanks for sharing your famous family recipe!

  4. Hello, thank you for sharing your recipe. I have my chicken marinating in the fridge for tomorrow evenings meal. When I remove the chicken cubes from the marinade, do I just dispose the marinade? Thank you!

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