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Indian Butter Chicken


  • 6 boneless skinless, fats trimmed chicken breast, cubed
  • 4 generous tbsp butter
  • 1 large onion and 1 1/2 cm ginger skinned, process into fine paste either using food processor or mortar and pestle
  • 1/4 tsp each cinnamon powder turmeric powder
  • 2 tsp each minced garlic store bought and cayenne powder
  • 1 tbsp ground coriander
  • 1 handful almond process into almond meal
  • 1 can diced tomatoes with juice 398 ml
  • 1 tbsp tomato paste regular
  • 8 tbsp natural yogurt
  • salt to taste
  • 1/4 c water if needed


  • Melt butter and saute onion & ginger paste followed with cinnamon powder; stir well. Add in minced garlic, followed with turmeric powder, chili powder, and ground coriander, stir well for about less than 1 minute, don't let it burnt.
  • Mix in the cubed chicken, turn to coat thoroughly, cook until chickens turn in color (pale white); add in ground almond, tomato paste and diced tomatoes with its juice; stir well. If it''s needed, you may add a little water so gravy won't be too dry while cooking.
  • Cook chicken for about half hour then add in yogurt, stir well, cook longer for 3-5 minutes.
  • This food for the soul is best served either with papadam or basmati rice.