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Indian Butter chicken

  • people
  • mins


  • 4 Tablespoons of Vegetable Oil)Each 2 Separated)
  • 10 Chicken Breasts Cut into Medium Sized Cubes
  • 1 Onion Chopped Finely
  • 4 Cloves of Garlic Chopped Finely
  • 2 Tablespoons of Grated Ginger
  • 50 Grams of sunflower oil (Each 25 Grams Separated)
  • Squeeze of 1/2 a Lemon
  • 2 Tablespoons of Garam Masala (Each 1 Spoon Separated)
  • 1 Teaspoon of Hot Red Chili Flakes
  • 1 Teaspoon of Sugar
  • 1 Teaspoon of Cumin
  • 1 Teaspoon of Red Hot Chili Powder
  • 1 Teaspoon of Dried Coriander
  • 1 Cube Knorr Chicken Stock
  • 1 Cup of Yoghurt
  • 1 Cup of Low Fat Fresh Cream
  • 4 Tomatoes Peeled and Chopped
  • 1/4 Cup of Tomato Paste
  • 1 Cup of Warm Water
  • 1/4 Cup of Chopped Green Onions
  • 1/4 Cup of Chopped Coriander Leaves
  • 1/2 Cup of Ground Cashews
  • Salt and Pepper (According to Taste)
  • Step 1
    In a pot on medium heat, add 2 tablespoons of vegetable oil and cook the onions until tender, add the minced garlic, grated ginger, and stir. Add 25 grams of butter, 1 tablespoon of garam masala spice, red chili flakes, cumin, dried coriander, hot red chili powder, salt, and pepper, and stir well. Add Knorr chicken stock cube and stir.
  • Step 2
    Add the mashed tomatoes, tomato paste, sugar, warm water, yogurt and let simmer for 10 minutes on low heat.
  • Step 3
    Season the chicken with salt, pepper, and the remaining tablespoon of garam masala spice.
  • Step 4
    In a separate pot, cook chicken in batches in the remaining 2 tablespoons of vegetable oil until tender and golden. (about 10 minutes)
  • Step 5
    Add chicken to the tomato/yogurt sauce and let boil for 5 minutes. Add fresh cream and let boil for another 2 to 3 minutes. Add the remaining butter, lemon juice, and cashews and stir well.
  • Step 6
    Transfer to a serving bowl and garnish with fresh coriander leaves, chopped green onions, and more cashews. Serve with basmati rice.

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