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Butter Chicken

Updated: Oct 16, 2022

Chicken marinade: 4 chicken breasts diced

1/4 cup plain Greek yogurt

1 tablespoon fresh minced ginger

1 teaspoon garlic powder

1 tablespoon garam masala

1 teaspoon turmeric

1 teaspoon ground cumin

1 teaspoon red chili powder

1 teaspoon paprika

1 teaspoon of salt

1/2 teaspoon of cayenne pepper (optional)

Butter Sauce:

2 tablespoons cooking oil

2 tablespoons unsalted butter

1/2 yellow onion diced

1 tablespoon minced garlic

1 tablespoon minced ginger

1 teaspoon ground cumin

1 teaspoon garam masala

1 teaspoon paprika

1 teaspoon red chili powder

1 tablespoon sugar

2 tablespoons of tomato paste

1 teaspoon of salt

1 cup of heavy whipping cream

*taste and adjust salt level if needed.

In a large bowl add your diced chicken along with all the ingredients for the marinade, mix well and let it sit at room temperature for 30 minutes. After 30 minutes heat up your cooking oil in a skillet and cook the chicken in batches, do not over crowd the skillet. Once all chicken is cooked set it to the side.

In the same skillet add your butter, once melted add the onion, garlic, tomato paste and ginger, let it cook for about 2 minutes. Next add all the seasonings for the butter sauce, cook for 1 minute. Add the chicken back to the skillet and mix well, add in the heavy whipping cream and let it cook for about 3 minutes. Serve with naan and


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