butter chicken

Mary-jane Ismail


this is a once a month sunday treat meal. very rice. be warned people have started growing wings due to the amount of chicken eaten.

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★★★★★ 1 vote
25 Min
45 Min


5 large
chicken breast filets
1 large
1 can(s)
tomato paste
2 scoop(s)
ginger and garlic
2 pkg
suhana butter chicken spice mix
1 bottle
500 g
almonds, chopped


1 l
full cream milk
1 pinch
chillie powder
1 pinch
elachie powder


1cut chicken fillets into cubes, add salt, ginger garlic, and mix.

2add 1packet butter chicken mix to the chicken, mix well, add elachie powder, and chillie powder. mix again and put in fridge for 20min.

3put stove on high, cut onions,

4put dash of oil in pot, let it get hot, then place in onions, once onions are brown

5put chicken in, once you see it sticking to the pot, put in tomato paste.

6then put in cream, and bring to a boil.

7reduce heat, if your stove goes uptil 6 then turn it down to 3. add 2nd packet of suhana butter chicken spice mix, and 1ltr milk,- you do not have to use the whole ltr. 500-750ml should be a good amount. or else YOU CAN USE WATER.

8let it simmer, and almonds.

9serve with naan, or any color rice you choose ;)

About this Recipe

Course/Dish: Chicken