Title - Butter Chicken Platter


Servings 4-6

  • 2 tablespoons peanut oil
  • 1 kg boneless skinless chicken breast cut in large chunks
  • 50 g butter
  • 2 teaspoons garam masala
  • 2 teaspoons sweet paprika
  • 2 teaspoons ground coriander
  • 1 tablespoon grated fresh green ginger
  • 1⁄2 teaspoon chili powder (more or less to taste)
  • 1cinnamon stick
  • 6 cardamom pods, bruised
  • 1 (400 g) can tomato puree
  • 1 tablespoon sugar
  • 1⁄4 cup plain yogurt
  • 1⁄2 cup cream
  • 1 tablespoon lemon juice


  • Heat a wok until really hot, add 1 Tbsp oil.
  • Add half the chicken and stir-fry for about 4 minutes or until chicken is a nice color.
  • Remove to plate.
  • Add extra oil and cook remaining chicken.
  • Remove from wok.
  • Reduce heat and add the butter.
  • When melted add all of the spices and stir-fry until fragrant- about 1 minute.
  • Return chicken to wok and stir to coat with the spices.
  • Add the tomato and sugar and simmer for 15 minutes- stir occasionally.
  • Add the yogurt, cream and lemon juice and simmer for 5 minutes or until the sauce thickens a bit.
  • Serve over rice.

Classic Butter Chicken


**This dish can be frozen. After adding tomato and sugar, cool completely then store in a zip-lock bag in the freezer. To reheat, thaw bag in fridge overnight then add contents to saucepan. Reheat gently, simmer for 8 – 10 minutes – add the yoghurt, cream and lemon juice and simmer for 5 more minutes. The sauce would thicken by then. You can serve the dish with hot tandoori rotis too. The Interior Directory


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