Butter Chicken

Muna Kenny


Popular Indian Dish.

☆☆☆☆☆ 0 votes
15 Min
30 Min
Stove Top


chicken breast
1/4 tsp
black pepper powder
1/4 tsp
turmeric, ground
1/2 tsp
cumin powder
1/2 tsp
coriander powder
4 Tbsp
1 Tbsp
vegetable oil
1 medium
onion chopped
1 tsp
ginger and garlic paste
3 medium
tomatoes chopped
1/2 tsp
coriander powder
1/4 tsp
garam masala
1 c
hot water
1 Tbsp
tomato ketchup
1/4 tsp
5 Tbsp
heavy cream


1Season the Chicken with, 1/4 teaspoon black pepper powder. 1/4 teaspoon turmeric powder. 1/2 teaspoon cumin powder. 1/2 teaspoon coriander powder. Keep in the fridge for 30 minutes
2Making the sauce:

- In a saucepan add 2 tablespoons butter and one tablespoon oil.
- Fry the chicken, when it’s browned remove from heat and keep aside.
- To the remaining oil in the saucepan, add the onion and fry until translucent.
- Add ginger garlic paste an stir for 2 minutes.
- Add tomatoes, stir for 3-4 minutes. Add coriander, garam masala, and salt.
- Add water and let it simmer for 3-4 minutes on medium heat.
- Let the mixture cool down then add to the blender. Add more water (may take one cup or one cup and half) if the mixture turned out too thick.
3- Melt 2 tablespoons of butter in a saucepan and add the tomato sauce to it through a sieve.
- Add the chicken, ketchup, sugar, and cream. Stir to blend.
- Let simmer for 2 minutes while stirring occasionally.
- If the sauce is too thick, add around 1/2 cup boiling water.
- Serve with Indian bread or plain rice.

About Butter Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Indian