Hot Buttered Chicken Recipe

Name: Hot Buttered Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg skinless chicken breast; 125 g thick set natural yoghurt; 2 tablespoons lemon juice; 1 cinnamon stick (50 mm); 8 green cardamoms; 6 cloves; 10 dried chilies; 8 peppercorns; 1 1/4 teaspoons salt; 1 piece gingerroot, coarsely chopped (25 mm cube); 6 garlic cloves, coarsely chopped; 1 medium onion, coarsely chopped; 2 tablespoons vegetable oil; 2 tablespoons tomato puree; 225 g butter; 400 g tomatoes, peeled and chopped; 1 -2 teaspoon cayenne pepper; cinnamon stick, broken up (100 mm ); 150 ml single cream or 150 ml plain yogurt

Servings: persons

1 kg skinless chicken breast
125 g thick set natural yoghurt
2 tablespoons lemon juice
1 cinnamon stick (50 mm)
8 green cardamoms
6 cloves
10 dried chilies
8 peppercorns
1 1/4 teaspoons salt
1 piece gingerroot, coarsely chopped (25 mm cube)
6 garlic cloves, coarsely chopped
1 medium onion, coarsely chopped
2 tablespoons vegetable oil
2 tablespoons tomato puree
225 g butter
400 g tomatoes, peeled and chopped
1 -2 teaspoon cayenne pepper
cinnamon stick, broken up (100 mm )
150 ml single cream or 150 ml plain yogurt

1
Wash and dry the chicken and cut into 50 mm x 25 mm cubes.
2
Grind the cinnamon, cardamoms, cloves, dried chilies and peppercorns to a fine powder.
3
Combine the yoghurt, lemon juice and ground spices and beat until smooth. Add the chicken, mix, cover the container and leave in the refrigerator for 4 hours or overnight.
4
Liquidise the onion, ginger and garlic to a smooth paste and mix in the salt. Heat the oil in a wok over a medium heat and stir fry the onion/ginger/garlic paste for 1 minute. Add the marinated chicken and stir fry for 10 minutes.
5
Add the tomato puree and butter and cook on a low heat, uncovered, for 10 minutes. Remove from the heat, cover and keep aside.
6
Mix the tomatoes, cinnamon and cayenne pepper in a separate pan, bring to the boil then cover and simmer for 10 minutes. Remove the lid and increase the heat to medium. Cook for 6 to 8 minutes until the liquid is reduced a little. Remove from the heat and allow the tomatoes to cool slightly.
7
Sieve the cooked tomatoes and discard the cinnamon. Add the tomatoes to the chicken and bring to the boil over a medium heat. Simmer, uncovered, for 5 minutes.
8
Gently stir in the cream (or yoghurt) 1 tablespoon at a time then simmer, uncovered, for a further 5 minutes.

1309

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 19 ingredients. The key ingredients include: 1 kg skinless chicken breast, 125 g thick set natural yoghurt, 2 tablespoons lemon juice, 1 cinnamon stick (50 mm), and more.

Yes, Hot Buttered 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.

That's it — enjoy your meal!

Hot Buttered Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions