Skip to content
Menu
Butter Chicken (Without the Butter)
Main

Butter Chicken (Without the Butter)

35 minServes 4Nutri-Score C€€
from @zaikekerishte1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • skinless chicken breast (cut into bite-sized cubes)Meat900 g
  • tomato sauce (canned)Pantry240 ml
  • ginger paste (crushed)Produce15 g
  • garlic paste (crushed)Produce15 g
  • fried onions (store-bought or homemade)Pantry40 g
  • waterOther120 ml
  • cooking oil (plus extra as needed)Pantry120 ml
  • saltSpices10 g
  • red chili powderSpices7 g
  • turmeric powderSpices2 g
  • garam masala powderSpices2 g
  • coriander powderSpices4 g
  • fenugreek powder (kasuri methi) (crushed between the palms)Spices6 g
  • heavy cream (plus extra for garnish)Dairy120 ml
  • milkDairy240 ml
  • nutmeg (freshly grated)Spices1 g
  • butter (for garnish)Dairy15 g

per serving

Nutrition

618kcal

Carbs
11 g
Proteins
51 g
Fat
41 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Stovetop
  • Grater

step by step

Method

  1. Fry the aromatics

    • Heat the oil in a pan over high heat.
    • Add the fried onions, ginger paste and garlic paste and fry in the hot oil.
    • Add the tomato sauce and fry until the garlic and ginger are cooked.
    Step 1

  2. Simmer and reduce the masala

    • Pour in the water and let it simmer.
    • Increase the heat and fry the masala, stirring constantly so it does not stick or burn.
    • Cook until the tomato sauce dries up into a paste and the oil separates from the masala.
    Step 2

  3. Add the chicken and spices

    • Add the cubed chicken breast to the masala.
    • Stir in the salt, red chili powder, turmeric powder, coriander powder, garam masala and fenugreek powder.
    • Add a little extra oil, cover and cook on low heat.
    Step 3

  4. Dry up the sauce

    • Increase the heat and cook until the sauce reduces and the oil separates again.
    • Pour in the milk, mix well and simmer.
    Step 4

  5. Finish with cream

    • Lower the heat and stir in the heavy cream.
    • Mix and take the pan off the heat.
    Step 5

  6. Plate and garnish

    • Drizzle heavy cream over the butter chicken.
    • Add a knob of butter, a pinch of fenugreek powder and freshly grated nutmeg.
    • Serve hot with rice or naan.
    Step 6
Get Mezze