We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cook the diced chicken breast in the oil with the salt, pepper, turmeric, cayenne powder, ginger powder, garlic powder, dried coriander, clove powder, and yogurt for 25 minutes, then set aside.
Melt 2 tbsp butter in a pan and cook the onions with the garlic paste, ginger paste, bay leaves, cinnamon stick, and cashew nuts until the onions are soft.
Add the canned tomatoes and 1/2 cup water and bring to a simmer, then season with the sugar, pepper, and salt.
Remove the bay leaves and cinnamon stick, then blend the sauce until smooth and sift it for a smooth finish.
Add 2 tbsp butter to a saucepan and bring the sifted sauce to a boil, then stir in the double cream.
Add the cooked chicken cubes and cook for another 10 minutes until heated through.
Garnish with coriander and serve with plain rice or naan.
Want to keep this recipe for later? We can email it to you!
Remove the bay leaves and cinnamon stick before blending the sauce.
Sift the blended sauce for an extra smooth finish.
Can I use chicken thighs instead of breast?
Yes, chicken thighs can be used for a juicier result.
Is there a substitute for cashew nuts?
You can use almonds or skip nuts entirely if preferred.
How can I make it less spicy?
Reduce the amount of cayenne powder and pepper.
Can I make this dish ahead of time?
Yes, it can be made a day in advance and reheated.
What can I serve with Butter Chicken?
Serve it with plain rice or naan for a complete meal.
Come cook with me! Recipes from all over the world 👩🏻🍳🇱🇾📍London
