Butter Chicken

As promised.. Butter Chicken



  • 1 kg boneless chicken (skinless) – diced to bite sized pieces
  • 6 tbsps cooking oil
  • 1 tsp red chilli powder
  • 2 bay leaves
  • 5-6 cardamom pods
  • 1/2 cup fresh yoghurt
  • 1/2 cup cooking cream
  • 2 onions chopped
  • 4-5 garlic chopped
  • 1 tsp grated ginger
  • 2 tsps coriander powder
  • 1 tsp cumin powder
  • 1/4 tsp turmeric powder
  • 1 can of tomato puree
  • 1 cup chicken stock
  • 3 tbsps unmelted, soft butter
  • Salt to taste
  • Coriander leaves to garnish


  • Heat 1 tbsp butter and 6 tbsps oil in a deep pan on medium heat. When hot, add the onions. Fry till a pale golden brown in color and then add the ginger and garlic. Fry for a minute. Add in coriander, cumin and tumeric powders and mix well.
  • Add the chicken pieces fry till sealed.
  • Add the tomato paste and chicken stock.
  • Cook till the chicken is tender and the gravy is reduced to half its original volume.
  • Add in yoghurt and cooking cream and mix well.
  • Melt the butter in another small pan and then pour it over the chicken.
  • Serve with rice or naan

Serves 4-6


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