Butter Chicken – a delicious recipe with olive oil, butter, chicken breasts, ground coriander, ground cumin, masala. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat the oil and half the butter in a wok or large fryingpan on medium -high heat and stir fry the chicken pieces until they change colour , remove from the heat and place in a bowl for later use .
2
Reduce heat to medium and add the remaining butter , then add the ginger and cook for 1 minute then add the cariander , cumin , masala and chilli and cook for 1 minute , now add the tomato puree and tomato paste and simmer for 5 minutes , now return the chicken to the pan along with the yogurt and cream and simmer for a further 10 minutes until the chicken is cooked through .
3
place cooked basmati rice onto a plate and ladle the butter chicken over the rice and if desired , garnish with fresh coriander leaves and serve with pappadums .
4
enjoy .
5
:-)
331
kcal
Calories
18
g
Fat
22
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 1 tbsp olive oil, 30 grams butter, 1 tsp fresh ginger - grated, 2 chicken breasts - cubed, and more.
Yes, Butter Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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