Indian Butter Chicken

Indian Butter Chicken


3 people made this

An excellent butter chicken recipe where the chicken is marinated overnight and then grilled and cooked in a spicy tomato sauce. This recipe also includes a vegetarian option.

Herbie's Spices New South Wales, Australia

Serves: 10 

  • 1 packet (50g) Herbie's Spices Tandoori Spice Mix
  • 375g plain yoghurt (not low fat)
  • 6-7 chicken breast fillets
  • 1 tablespoon butter or ghee
  • 1 tablespoon Herbie's Spices Ground Cumin Seed
  • 1 tablespoon freshly crushed garlic
  • 6 tablespoons pureed onions (about 3 onions)
  • 1 tablespoon Herbie's Spices Medium Madras Curry Powder
  • 1 tablespoon tomato paste
  • 2 tablespoons tomato sauce mixed with 1 tablespoon brown sugar
  • 1 tablespoon tomato or mango chutney or pickle
  • 1 tablespoon ground almonds
  • 2 teaspoons Herbie's Spices Garam Masala
  • 1 tablespoon Herbie's Spices Dried Coriander Leaf
  • 200ml unthickened cream
  • 1 small tin (85-100ml) coconut milk

Preparation:20min  ›  Cook:20min  ›  Extra time:8min marinating  ›  Ready in:48min 

  1. Mix 1/2 of the packet of pack tandoori seasoning with yoghurt and marinate chicken overnight. Next day, cook under grill while preparing the sauce as follows.
  2. In a pan, melt butter, add ground cumin seed and stir fry 30 seconds. Add garlic and onion, stir fry 2-3 minutes.
  3. Mix together second half of tandoori pack with curry powder, tomato paste, tomato sauce, pickle, ground almonds and garam masala, then add to sauce.
  4. Simmer a few minutes, then add cooked chicken, along with any remaining marinade and pan drippings.
  5. Add coriander leaves, cream, coconut milk and salt to taste.
  6. Simmer to reduce a little and serve.

Make it vegetarian

A vegetarian version can be made by using roasted potato, kumara, pumpkin and carrot and placing the vegetables into the sauce made as in the recipe above. It is equally delicious.

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