Indian Butter Chicken (From The Spice And Herb Bibl

Name: Indian Butter Chicken (From The Spice And Herb Bible)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 -7 chicken breast fillets (I also use some skinless thighs for DH); 3 tablespoons tandoori spice mix; 1 1/2 cups plain yogurt; 1 tablespoon butter or 1 tablespoon ghee; 1 tablespoon cumin seed, ground; 1 tablespoon freshly crushed garlic; 6 tablespoons pureed onions (about 3 onions); 1 tablespoon medium heat curry powder; 1 tablespoon tomato paste; 2 teaspoons tomato sauce mixed with 1 tbsp brown sugar; 1 tablespoon tomatoes or 1 tablespoon mango chutney; 1 tablespoon ground almonds; 2 teaspoons garam masala; 1 tablespoon coriander leaves (cilantro leaves); 1 cup heavy cream; 1 1/2 cups coconut milk; salt; Tandoori Spice Mix; 2 1/2 teaspoons sweet paprika; 1 teaspoon cumin seed, ground; 1 teaspoon coriander seed; 1/2 teaspoon ginger, ground; 1/2 teaspoon cinnamon, quills ground; 1/2 teaspoon fenugreek seeds, ground; 1/2 black pepper, ground; 1/4 teaspoon medium heat chili powder; 1/4 teaspoon green cardamom seeds, ground; 1/4 teaspoon caraway seed, all ground; 2 brown cardamom pods, roughly ground in pestle with mortar

Servings: persons

6 -7 chicken breast fillets (I also use some skinless thighs for DH)
3 tablespoons tandoori spice mix
1 1/2 cups plain yogurt
1 tablespoon butter or 1 tablespoon ghee
1 tablespoon cumin seed, ground
1 tablespoon freshly crushed garlic
6 tablespoons pureed onions (about 3 onions)
1 tablespoon medium heat curry powder
1 tablespoon tomato paste
2 teaspoons tomato sauce mixed with 1 tbsp brown sugar
1 tablespoon tomatoes or 1 tablespoon mango chutney
1 tablespoon ground almonds
2 teaspoons garam masala
1 tablespoon coriander leaves (cilantro leaves)
1 cup heavy cream
1 1/2 cups coconut milk
salt
Tandoori Spice Mix
2 1/2 teaspoons sweet paprika
1 teaspoon cumin seed, ground
1 teaspoon coriander seed
1/2 teaspoon ginger, ground
1/2 teaspoon cinnamon, quills ground
1/2 teaspoon fenugreek seeds, ground
1/2 black pepper, ground
1/4 teaspoon medium heat chili powder
1/4 teaspoon green cardamom seeds, ground
1/4 teaspoon caraway seed, all ground
2 brown cardamom pods, roughly ground in pestle with mortar

1
Mix one half Tabdoori spice blend with yogurt and marinate chicken overnight.
2
Next day, grill the chicken while preparing the sauce as follows.
3
In a pan, melt butter, add ground cumin and stir fry 30 seconds.
4
Add garlic and onion, stir fry for 2-3 minutes.
5
Mix together remainder Tandoori spice blend with curry powder, tomato paste, tomato sauce, chutney, ground almonds and garam masala, then add to sauce.
6
Simmer a few minutes, then add cooked chicken (you may cut up chicken into smaller pieces, if desired), along with any remaining marinade and pan drippings.
7
Add coriander leaves, cream, coconut milk, and add salt to taste.
8
Simmer gently and allow to reduce a little.

668

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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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 29 ingredients. The key ingredients include: 6 -7 chicken breast fillets (I also use some skinless thighs for DH), 3 tablespoons tandoori spice mix, 1 1/2 cups plain yogurt, 1 tablespoon butter or 1 tablespoon ghee, and more.

Yes, Indian Butter Chicken (From The Spice And Herb Bible) 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!

Indian Butter Chicken (From The Spice And Herb Bible)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions