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Recipe for Butter ChickenClick image to enlarge

Recipe for Butter Chicken

Recipe for Butter Chicken

(Ref: RCP309)

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Butter Chicken Curry - succulent Tandoori Chicken in a traditional buttery Makhani Sauce...



Preparation Time:

10 mins

Cooking Time:

30 mins


1kg Tandoori Chicken
  100g Unsalted Butter 
  1" Cinnamon Stick 
  1" Fresh Ginger, grated 
  1 Green Chilli, finely chopped 
  ½ tsp Ground Cardamom 
  1 tsp Cayenne Pepper Powder 
  1 tsp Garam Masala 
  3 tbsps Concentrated Tomato Puree 
  200ml Fresh Cream 
 1 tbsp Dried Fenugreek Leaves 
  Salt, to taste 
 Fresh Coriander, chopped as garnish 


1. Melt the butter in a pan. Add the cinnamon stick and fry gently until aromatic. Add the fresh ginger and green chilli and fry for 2-3 minutes.

2. Add the ground cardamom, cayenne pepper, garam masala and stir. Add the tomato puree and stir to combine. Whisk in the fresh cream and simmer for 2-3 minutes, stirring continuously.

3. Add the fenugreek leaves, and season to taste. (You can also add a little sugar / honey, if required). If sauce is too thick add a splash of water. Now add the cooked Tandoori Chicken and simmer for 5-10 minutes to heat thoroughly.

4. Serve hot, garnished with fresh coriander, and accompanied by hot roti or paratha.


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