Indian Butter Chicken

1 5
Indian Butter Chicken

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
1 Onion
500 g Peeled Tomatoes
a pinch of Chilli Powder
a pinch of Sugar
to taste Extra Virgin Olive Oil
40 g Ghi (Clarified Butter)
20 g Ginger
1 slice of Garlic
15 g Tomato Paste
1/2 teaspoon Garam Masala
1/2 teaspoon Ground Cumin
1/2 teaspoon Ground Coriander
500 g Tandoori Chicken
60 g Fresh Cream
30 g Ghi (Clarified Butter)
to taste Chili Pepper
to taste Salt
to taste Black Pepper
to taste Cashew Nuts
to taste Coriander Leaves

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

  • Spicy
  • 30
  • Serves 6
  • Medium




The three main chicken recipes of Indian cuisine are chicken curry, tandoori chicken and butter chicken, which is actually the son of the first. A spartan name and also misleading, do not expect the usual scallop, because the dish is very rich, full of spices and suggestions that go well beyond the spicy.

It starts with a tandoori chicken base, to which is added a creamy sauce to make the preparation hot and spicy, but refreshed by ginger and coriander. If you want to prepare a great Indian dish, here is the original recipe of butter chicken.



Put the onion, garlic and ginger in a mixer and blend until you get a "paste". Add the tomatoes, the chili pepper, the sugar and season with a pinch of salt. Blend again and set aside.


Melt the ghi in a wok over medium heat. Remember that the ghi melting point is much higher than normal butter, so you do not have to take all the precautions you need for normal butter. Well, add the mixture, mix, dilute with a glass of water and the spoon of tomato paste.


Boil the preparation, stirring often, then let it simmer over a gentle heat for another 5 minutes: the sauce must firm up and become thick.


Add half of the 30 grams of clarified butter, garam masala, cumin and coriander. Dip the chicken in the sauce and stir for 10 minutes. The chicken must get well flavored. Correct salt and pepper if necessary.


At this point we are almost finished. Mix the fresh cream with a little spicy sauce or chili pepper. Be careful not to put too much spicy sauce, otherwise the dish becomes hot.


Add the spicy cream to the chicken, stir and finish with the other 15 grams of butter. Serve the butter chicken with flakes of cashew nuts and a leaf of fresh coriander, perhaps accompanied by steamed rice.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Recipes Selected - Aloo-gobi
Aloo Gobi
Fryed Meatballs With Provola Cheese
Recipes Selected - Aloo-gobi
Aloo Gobi
Fryed Meatballs With Provola Cheese

Add Your Comment