Butter chicken

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andrew cordek

Community member

"This is an amazingly awesome crowd pleaser for groups of friends to come around the table, eat and talk story. It is even more delicious the next day for lunch or leftovers, as the dish continues continues to marinade over time."
Easy 👌
45 min
0 min
10 min


1⅓ tbsp
olive oil
curry powder
1 cloves
ground cumin
garam masala
chili powder
1 tbsp
unsalted butter
tomato paste
Cilantro (optional)
salt to taste
fenugreek seeds
ghee (for frying)
feta cheese (optional)


food processor, grater, knife, Cutting board , Small mixing bowl , Medium mixing bowl, Large nonstick skillet , 3 cooking spoons, saucepan (preferably a nonstick that holds 6-8 quartz), ladle

  • Step 1/7

    • onion
    • 4⅔ oz canned diced tomatoes
    • ½ cups heavy cream
    • 1⅓ tbsp olive oil
    • food processor
    • grater
    • knife
    • Cutting board

    Roughly chop onions, mince garlic and ginger with grater and set aside. Place olive oil, onion, heavy whipping cream tomato paste and diced tomatoes in food processor. Puree for about 1 1/2 min.

  • Step 2/7

    • tbsp ground coriander
    • tbsp curry powder
    • tbsp ground cumin
    • tsp chili powder
    • Small mixing bowl

    Combine cumin, curry, chili powder and coriander into a small bowl. Then set it aside. This will be your spice mixture.

  • Step 3/7

    • tbsp garam masala
    • lbs chicken breasts
    • Medium mixing bowl

    Pat chicken dry and cut into 1-2 inch cubes. Place chicken cubes into a medium mixing bowl and season with the garam masala. Then mix to incorporate and set aside.

  • Step 4/7

    • tbsp ghee (for frying)
    • Large nonstick skillet
    • cooking spoon

    Place large skillet on medium-high heat and wait a few minutes to heat up. To know when the skillet is ready, wet your hands with some water and flick it on the skillet. If the skillet sizzles, then the skillet is ready. Put the 1 tablespoon of ghee in the large skillet to fry and swirl the skillet around for a few seconds to marinade the skillet. Then put the seasoned chicken into the skillet and cook for about 8-10 minutes. Then place cooked chicken into a medium sized bowl and set it aside.

  • Step 5/7

    • 1 cloves garlic
    • tbsp ginger
    • cup ghee
    • 1 tbsp unsalted butter
    • tbsp fenugreek seeds
    • saucepan (preferably a nonstick that holds 6-8 quartz)
    • cooking spoon

    Place large sauce on med-high heat and let it warm up for a few minutes. Test the heat by splashing a little water in the sauce pan, If the sauce pan sizzles, then it’s ready. Then place the purée mixture in the sauce pan with the 1/4 cup of ghee, butter, ginger, garlic and the spice mixture. Mix and bring to a boil. Then add the cooked chicken, fenugreek and the peas to the sauce pan. Mix and let it taste season for about 5-10 more minutes on low-med heat.

  • Step 6/7

    • salt to taste
    • cooking spoon

    After further seasoning has occurred, add kosher sea salt to taste. The salt will bring out the flavor of the ingredients more and allow you to decide with your own palate when it tastes ready to eat. I suggest adding 1-2 pinches at a time, mix the ingredients, then taste test the sauce. Repeat the process until you feel the flavors are more prominent and tastes ready to serve.

  • Step 7/7

    • Cilantro (optional)
    • ladle

    Use ladle and pour ingredients into serving dishes or bowls. Add some cilantro and sprinkle some feta on top and enjoy!



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