Monday, March 29, 2021

Recipe: Butter Chicken

Chicken in a spicy and creamy sauce.

Also known as «Chicken Makhani», it is a classic Indian dish with many different versions. This one I have inherited from my grandmother.

Preparation : 15 min
Cooking : 30 min
320 calories/serving


2chicken breasts, boneless, skinless, diced600 g
3 tbspbutter, unsalted, clarified40 g
1onions, finely chopped200 g
1/4 tspground cinnamon1 g
2 tspgingerroot, grated9 g
1 clovegarlic, crushed
3cardamom pods1 g
1 tspturmeric3 g
1/2dried chili peppers, minced0.2 g
1 tbsptomato paste18 g
1/4 cupflaked almonds, finely ground18 g
1/2 cupcanned tomatoes (diced)130 g
1/2 cupyogurt, plain, 2%130 g
1/4 cupcream 15%65 mL
3 tbspfresh cilantro [optional]6 g
1 pinchsalt [optional]0.2 g
ground pepper to taste [optional]

Before you start

This recipe requires ghee, which is clarified butter. Since it allows cooking at higher temperatures than regular butter, ghee is able to enhance the flavour of the spices. It may be homemade or bought at an ethnic market. Alternatively, it may be reaplced by a mixture of butter and oil.


  1. Cut the chicken breasts into cubes then set aside.
  2. In a large pan, heat the ghee (clarified butter) over medium-high heat. Sauté the finely chopped onion and cinnamon 3-4 min then add the grated ginger, crushed garlic, cardamom pods, turmeric and minced chili pepper. Cook 1 min with constant stirring. Add the chicken pieces and sauté until they lose their pink colour. Add the tomato paste, ground almonds and diced tomatoes. Stir, cover, lower the heat and simmer about 25 min.
  3. In the meantime, mix the yogurt and cream in a small bowl. Add the mixture to the pan at the very end and cook an additional 1-2 min without letting it boil. Add salt and pepper to taste and remove the cardamom pods. Garnish with fresh cilantro leaves then serve.

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