Butter Chicken Ingredients

This classic Indian Butter Chicken recipe features tender, juicy chicken marinated in a rich, creamy tomato-based sauce. It's a flavourful and comforting dish that's perfect for any occasion.

组合的产品项目
产品名称	数量
East End Cinnamon Powder 印度玉桂粉 300g €5.35
NATURE'S CHARM泰国椰香奶油 400g €3.90
BEKSUL - 韩国海盐 1kg €4.25
khanum or ktc Butter Ghee 英国牛油 500g €10.45	缺货
East End Garam Masala (Ground Mixed Spice) 印度混合香料粉 400g €6.55
East End Paprika 1kg €8.45
佳厨印度黄油鸡酱 50g €1.75

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Indian Butter Chicken Recipe

Ingredients:
Boneless Chicken Breast, Skinned and Diced – 1 kg
Tomatoes, Diced – 400g
Garlic, Chopped – 2 tbsp
Onion, Chopped – 375g
Vegetable Oil – 4 tbsp
Garam Masala – 2 tbsp
Paprika Powder – 2 tsp
Cinnamon Powder – 1/4 tsp
Whipping Cream – 12 tbsp /170ml
Butter Ghee – 2 tbsp
Salt – To Taste
Coriander /Cilantro, Chopped – To Garnish

Marinade Ingredients:

Garlic, Minced – 2 Cloves
Lemon Juice – 2 tbsp
Garam Masala – 1 tbsp
Salt – 1 tbsp

Method

Step 1: Mix the marinade ingredients well. Add the chicken dices into the marinade and keep them in a zip-lock bag overnight in the refrigerator.
Step 2: Heat the vegetable oil in a large saucepan and add the onions. Cook for around 20 minutes in medium heat until the onions turn golden in colour.
Step 3: Add garlic to the mix and cook for one minute. Add garam masala, followed by paprika, cinnamon and some salt to taste and cook for one more minute. Cook for 2 minutes more after adding tomatoes, and the whipping cream. At this step, stop heating and use a hand blender to puree the contents in batches until the texture becomes thick and saucy.
Step 4: Heat the saucepan again, and while simmering, add the chicken pieces into the sauce. Cover the pan and simmer for around 12 minutes, or until the chicken is cooked.
Step 5: Add butter while stirring, and add salt as per your taste. Optionally, you can serve the butter chicken with sprinkled coriander/cilantro.

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SKU	butter-chicken-ingredients
Description	Indian Butter Chicken Recipe Ingredients: Boneless Chicken Breast, Skinned and Diced – 1 kg Tomatoes, Diced – 400g Garlic, Chopped – 2 tbsp Onion, Chopped – 375g Vegetable Oil – 4 tbsp Garam Masala – 2 tbsp Paprika Powder – 2 tsp Cinnamon Powder – 1/4 tsp Whipping Cream – 12 tbsp /170ml Butter Ghee – 2 tbsp Salt – To Taste Coriander /Cilantro, Chopped – To Garnish Marinade Ingredients: Garlic, Minced – 2 Cloves Lemon Juice – 2 tbsp Garam Masala – 1 tbsp Salt – 1 tbsp Method Step 1: Mix the marinade ingredients well. Add the chicken dices into the marinade and keep them in a zip-lock bag overnight in the refrigerator. Step 2: Heat the vegetable oil in a large saucepan and add the onions. Cook for around 20 minutes in medium heat until the onions turn golden in colour. Step 3: Add garlic to the mix and cook for one minute. Add garam masala, followed by paprika, cinnamon and some salt to taste and cook for one more minute. Cook for 2 minutes more after adding tomatoes, and the whipping cream. At this step, stop heating and use a hand blender to puree the contents in batches until the texture becomes thick and saucy. Step 4: Heat the saucepan again, and while simmering, add the chicken pieces into the sauce. Cover the pan and simmer for around 12 minutes, or until the chicken is cooked. Step 5: Add butter while stirring, and add salt as per your taste. Optionally, you can serve the butter chicken with sprinkled coriander/cilantro.