Butter Chicken

  • recipe

    Main Meal
    Butter Chicken


    Zahra Abdalla

Dish TypeMain Meal
Prep Time50
Cook Time0
INGREDIENTS Total items( 17 )
  • recipe Ginger India
    2 tsp
  • recipe Lime India
    0.5 pcs
  • recipe Bayara Cumin Powder
    2 tsp
  • recipe Bayara Coriander Powder
    2 tsp
  • recipe Bayara Garam Masala Powder
    1.5 tsp
  • recipe Alyoum Chicken Fillet Fresh
    700 g
  • recipe Almarai Zabadi Full Fat
    0.5 cup
  • recipe Organic Larder Tomato Puree
    2 cups
  • recipe Bayara Paprika Powder
    1 tsp
  • recipe Shan Red Chili Powder
    1 tsp
  • recipe Nezo Fine Sea Salt
    1 tsp
  • recipe Aseel Vegetable Ghee
    1 tbsp
  • recipe Tomato Morocco
    1 cup
  • recipe Meridian Smooth Cashew Butter
    2 tbsp
  • recipe Puck Cooking Cream
    0.5 cup
  • recipe Biona Org Cashewnut Butter
    2 tbsp
  • recipe Red Onion India
    1 pcs

How to Make

  • Combine yogurt, ginger, garlic, lime juice, cumin powder, coriander powder, garam masala, paprika, chili powder and salt in a bowl, Stir in the chicken. Cover and place in fridge for 2 hours to marinate.
  • Heat vegetable ghee in a nonstick frying pan over medium heat. Cook onion, stirring for 2-3 minutes or until soft. Add chicken and cook until browned. Stir in tomato, tomato puree and cashew nut butter, bring to a boil, lower heat and leave to simmer for 15 minutes. Stir in the cooking cream and simmer for additional 5 minutes.
  • Serve with rice.