Butter Chicken Chenai Recipe

Name: Butter Chicken Chenai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb boneless chicken breasts; 4 tbsp plain yogurt; 1 tbsp tandoori masala (find here); 1 tbsp lemon juice; 1 tsp chopped garlic; 1 tsp grated ginger; 1 tsp garam masala; :1/2 cup unsalted butter; 1 tsp cumin seeds; 1 small onion, chopped; 1 tbsp chopped garlic; 1 tbsp grated ginger; 5 green cardamom pods; 3 cloves; 1 tsp garam masala; 1 tsp chilli powder; 1 tsp coriander powder; 1 tsp cumin powder; A1/2 tsp black pepper; A1/2 tsp turmeric; 10 fresh tomatoes, roughly chopped; 1 tbsp tomato paste; 1 cinnamon stick; 2 bay leaves; 1 cup of heavy cream; salt and chilli pepper to taste

Servings: persons

1 lb boneless chicken breasts
4 tbsp plain yogurt
1 tbsp tandoori masala (find here)
1 tbsp lemon juice
1 tsp chopped garlic
1 tsp grated ginger
1 tsp garam masala
:1/2 cup unsalted butter
1 tsp cumin seeds
1 small onion, chopped
1 tbsp chopped garlic
1 tbsp grated ginger
5 green cardamom pods
3 cloves
1 tsp garam masala
1 tsp chilli powder
1 tsp coriander powder
1 tsp cumin powder
A1/2 tsp black pepper
A1/2 tsp turmeric
10 fresh tomatoes, roughly chopped
1 tbsp tomato paste
1 cinnamon stick
2 bay leaves
1 cup of heavy cream
salt and chilli pepper to taste

1
To marinate the chicken, dice the chicken and add into a bowl along with the yogurt, tandoori masala, lemon juice, garlic, ginger and 1 tsp garam masala. Refrigerate for at least 1 hour to overnight
2
When you're ready to make the meal, heat a large skillet on medium-high and saute the chicken in batches to seal in the flavours. The chicken doesn't have to be fully cooked as it will cook later in the curry. Remove the chicken from the skillet and place on a plate to use shortly.
3
Add the butter to the skillet along with cumin seeds and cook for approx. 1 minute. Then add the chopped onion, garlic, ginger and spices and cook until fragrant (approx. 1-2 minutes).
4
Stir in the chopped tomatoes and tomato paste and cook until tomatoes become soft.
5
Carefully remove the cloves and cardamom pods from the skillet and then puree all the remaining ingredients together with a blender. Return to the skillet to continue cooking.
6
Add in the chicken pieces, cinnamon stick, bay leaves and 1 cup of cream to the curry and let it simmer until the sauce thickens slightly. Season with salt and chilli pepper.
7
Serve with rice and warm naan for the ultimate satisfying meal.

537

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 1 lb boneless chicken breasts, 4 tbsp plain yogurt, 1 tbsp tandoori masala (find here), 1 tbsp lemon juice, and more.

Yes, Butter Chicken Chenai 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.

That's it — enjoy your meal!

Butter Chicken Chenai

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions