Butter Chicken

butter chicken

Serves 4 Prep time: 10 mins Cooking time: 20-30 mins


    • 800g store-bought prepared tandoori chicken, cut into large pieces

For gravy : /strong>

  • 50g butter
  • 1 tsp whole spices (a mix of green cardamoms, cloves, peppercorns and a cinnamon stick)
  • 1 tsp ginger-garlic paste
  • 4-5 green chillies, chopped
  • 400g tomato purée
  • 1 tsp red chilli powder
  • 1/2 tsp each, garam masala powder and powdered dried fenugreek leaves
  • salt and sugar, to taste
  • 1 cup cream
  • chopped coriander and tomato slices, for garnishing


1. To prepare the gravy, heat butter in a large saucepan. Add whole spices and sauté for a minute. Add ginger-garlic paste and green chillies. Cook for two minutes.

2. Add tomato purée, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for 10 minutes. Add sugar and dried fenugreek leaves.

3. Add cooked tandoori chicken pieces, simmer for 5 minutes and then add fresh cream. Garnish with chopped coriander and tomato slices. Serve hot with naan or steamed rice.


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