Buttered Chicken

Buttered Chicken


8 people made this

A fantastic replica of Northern Indian buttered chicken! Uses crushed garlic, grated ginger, tomato paste, prepared tandoori paste and fragrant herbs.

Serves: 4 

  • 1kg chicken tenders (use whatever cut you like)
  • 150g tandoori paste (I like Sharwoods(TM))
  • 6 cloves
  • 8 cardamon seeds (not pods)
  • 5 black pepper corns
  • 1 teaspoons cinnamon, ground
  • 1/2 teaspoon white pepper, ground
  • 2 tablespoon brown sugar
  • 1 onion, finely chopped
  • 1 cm piece ginger, finely grated
  • 3 cloves garlic, crushed
  • butter, for frying
  • 2 (400g) tins tomatoes (or 6 fresh tomatoes)
  • 1 tablespoon tomato paste
  • 300ml cream

Preparation:30min  ›  Cook:40min  ›  Extra time:2hours marinating  ›  Ready in:3hours10min 

  1. Marinate chicken in tandoori paste for 2 hours or overnight.(Cover the meat or follow instruction on the jar).
  2. Spice Mix

  3. Put cloves, cardamom seeds, black peppercorns in the mortar and pestle then crush. Add cinnamon white pepper and brown sugar.
  4. Sauce

  5. Cook onion with ginger and garlic in butter until well browned, Add the spice mix and a pinch of salt. Add tomatoes and tomato paste; I use a stick blender to mix the sauce, let simmer and reduce for 15-20.
  6. Simmer the chicken in the sauce until cooked then stir in cream. Serve with rice and pappadums.

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