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Butter Chicken


  • 250 grams boneless chicken legs and thighs
  • 100 ml fresh cream
  • 50 grams butter
  • 1 Tbsp Ghee
  • 2 Tsp Tandoori Masala
  • 1 Onion blitzed into a paste
  • 1 Tsp ginger garlic paste
  • Juice of half a lime
  • Fresh Coriander
  • Salt to Taste
  • Kasuri Methi/Fenugreek Leaves


  • Chop the chicken into bite size pieces and marinate with ghee, salt, Tandoori Masala and lime juice
  • Melt 10 grams of butter on a high heat and sauté the chicken.
  • Once caramelized and cooked, set aside.
  • In the same pan melt 30 grams of butter
  • Add the onion paste and ginger garlic paste and cook for 2 minutes
  • Add the resting juices and oils from the pre cooked chicken
  • Cook for 1 minute and add the chicken
  • Add the fenugreek or kasuri methi
  • Add the fresh cream and turn off the gas
  • Garnish with coriander and the remaining butter.
  • Serve however you like!


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