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classic butter chicken

Classic butter chicken

Swap your usual takeaway for homemade butter chicken (chicken makhani). The dish is made in two parts, combining tandoori chicken with a rich, buttery sauce


- 1 ½ lbs chicken breast, cut into bite-sized pieces

- 1 onion, finely chopped

- 2 cloves garlic, minced

- 1 tbsp olive oil

- 1 tsp salt

- 1 tsp black pepper

- 1 tsp cumin

- 1 tsp coriander

- 1 tsp garam masala

- 1 tsp turmeric

- 1 tsp paprika

- 1 can (400ml) diced tomatoes

- 1 cup heavy cream

- 2 tbsp butter

- Fresh coriander for garnish (optional)


1. In a large skillet, heat olive oil over medium heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.

2. In the same skillet, add the chopped onion and cook until softened, about 3-5 minutes.

3. Add the minced garlic to the skillet and cook for an additional minute.

4. Sprinkle in the salt, black pepper, cumin, coriander, garam masala, turmeric, and paprika. Stir to combine and cook for 1-2 minutes to release the flavors of the spices.

5. Pour in the can of diced tomatoes and stir to combine with the spices. Let the mixture simmer for 10 minutes.

6. Add the chicken back into the skillet and stir to coat it with the tomato-spice mixture. Let it cook for an additional 5 minutes.

7. Pour in the heavy cream and stir to combine. Let the mixture simmer for 10-15 minutes, stirring occasionally.

8. Add the butter to the skillet and stir until it melts and is fully incorporated into the sauce.

9. Taste the sauce and adjust the seasoning if needed.

10. Serve the butter chicken over rice or with naan bread. Garnish with fresh coriander, if desired. Enjoy!

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