Butter Chicken
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Butter Chicken

(1 review) Write a Review
$0.00
Serves:
3-4
Cooking Time:
25 mins plus time for Marinade
Cuisine:
Indian
Special Diets:
Gluten free, Lactose free
Print Recipe:
To print or download recipe name, ingredients and cooking method

Marinade

  • 450 grams boneless chicken, diced into 1.5-inch pieces
  • 1 tablespoon Lemon juice
  • 1 teaspoon Spice Zen Butter Chicken Spice Blend
  • ½ cup yoghurt (optional lactose free yoghurt)
  • 1 teaspoon salt

Sauce

  • 1 tablespoon Spice Zen Butter Chicken Spice Blend
  • 1 teaspoon Ginger paste (optional substitute with Spice Zen Fresh Ground Dried Ginger)
  • 1 teaspoon Garlic paste (optional substitute with Spice Zen Fresh Ground Dried Garlic)
  • ¾ cup Tomato puree
  • ½ cup water
  • 1 tablespoon palm sugar or honey
  • ½ teaspoon dried Fenugreek leaf, crushed (optional - our spice blend produced from 3/5/19 onwards contains this ingredient)
  • 2 tablespoon thickened cream (optional lactose free cream)
  • 3 tablespoon Butter, melted (optional rice bran oil for lactose free option)
  • Fresh Coriander, chopped to garnish
  • Salt to taste

 

 

  1. Combine lemon juice, salt, yoghurt and 1 teaspoon Spice Zen Butter Chicken Spice Blend. Add chicken and coat well with the marinade. Set aside in the refrigerator for 3-4 hours.
  2. Preheat the oven to 200°C. Cook the chicken pieces in the oven or under a grill for 10-12 minutes or until almost done. Remove and set aside.
  3. Heat a pan over medium heat with 2 tablespoon butter. Add 1 tablespoon Spice Zen Butter Chicken Spice Blend and sauté. Add the ginger and garlic paste and sauté for 2 minutes. Add the tomato puree, salt, half cup of water and any leftover marinade sauce. Bring the mixture to a boil. Reduce the heat and simmer for 10 minutes. Add palm sugar and dried Fenugreek leaf.
  4. Add the cooked chicken pieces and any of its juice. Simmer for 5 minutes and add the fresh cream. Garnish with chopped coriander. Serve hot with naan or rice.

1 Review Hide Reviews Show Reviews

  • Delicious
    5

    Posted by Viv on 28th Apr 2019

    This dish is easy to make and tastes delicious!

Write a Review

Marinade

  • 450 grams boneless chicken, diced into 1.5-inch pieces
  • 1 tablespoon Lemon juice
  • 1 teaspoon Spice Zen Butter Chicken Spice Blend
  • ½ cup yoghurt (optional lactose free yoghurt)
  • 1 teaspoon salt

Sauce

  • 1 tablespoon Spice Zen Butter Chicken Spice Blend
  • 1 teaspoon Ginger paste (optional substitute with Spice Zen Fresh Ground Dried Ginger)
  • 1 teaspoon Garlic paste (optional substitute with Spice Zen Fresh Ground Dried Garlic)
  • ¾ cup Tomato puree
  • ½ cup water
  • 1 tablespoon palm sugar or honey
  • ½ teaspoon dried Fenugreek leaf, crushed (optional - our spice blend produced from 3/5/19 onwards contains this ingredient)
  • 2 tablespoon thickened cream (optional lactose free cream)
  • 3 tablespoon Butter, melted (optional rice bran oil for lactose free option)
  • Fresh Coriander, chopped to garnish
  • Salt to taste

 

 

  1. Combine lemon juice, salt, yoghurt and 1 teaspoon Spice Zen Butter Chicken Spice Blend. Add chicken and coat well with the marinade. Set aside in the refrigerator for 3-4 hours.
  2. Preheat the oven to 200°C. Cook the chicken pieces in the oven or under a grill for 10-12 minutes or until almost done. Remove and set aside.
  3. Heat a pan over medium heat with 2 tablespoon butter. Add 1 tablespoon Spice Zen Butter Chicken Spice Blend and sauté. Add the ginger and garlic paste and sauté for 2 minutes. Add the tomato puree, salt, half cup of water and any leftover marinade sauce. Bring the mixture to a boil. Reduce the heat and simmer for 10 minutes. Add palm sugar and dried Fenugreek leaf.
  4. Add the cooked chicken pieces and any of its juice. Simmer for 5 minutes and add the fresh cream. Garnish with chopped coriander. Serve hot with naan or rice.
Mail me to send Recipes: info@spicezen.com.au

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