Indian Butter Chicken

5 from 3 votes
Prep Time 1 hr
Cook Time 45 mins
Total Time 1 hr 45 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 175 kcal


for the marinade

  • 800 g Chicken breast
  • 1 teaspoon Ginger paste
  • 1 Tablespoon (level) Sweet paprika powder
  • 1 pinch Garlic granules
  • 1 pinch Salt
  • 1 Knife point Chili
  • 2 tablespoon Rapeseed oil

For the sauce

  • 100 g Cashew nuts
  • 10 piece Diced vine tomatoes
  • 3 piece Diced onions
  • 1 Splash Vinegar
  • 1 pinch Garam masala
  • 1 pinch Salt
  • 2 Teaspoon (level) Indian all-rounder
  • 1 pinch Sugar
  • 100 Milliliters Cream
  • 1 pinch Sweet paprika powder
  • 300 Milliliters Water
  • 100 g Butter


Marinate the chicken

  • Cut the chicken breast into pieces, add a little rapeseed oil, paprika powder, salt, chilli, ginger paste and garlic granules. Mix everything together and let it rest in the refrigerator for at least 1 hour (even better overnight). Then fry the marinated chicken pieces in a little rapeseed oil and remove from the pan.

the sauce

  • Fry the onions in the roasting fat of the chicken breast for 5 minutes. Add the diced vine tomatoes and cashew nuts. Season with a pinch of salt, a pinch of paprika powder, 2 teaspoons of Indian Allrounder and a pinch of sugar. Add vinegar and water. Simmer for about 20 minutes (I made the rice in between). Finally add Garam Masala.

it goes on like this

  • Puree the sauce in a blender or with a hand blender and pass through a sieve again. Put the sauce back in the pan, add the fried chicken and bring to the boil. Add butter. Season again to taste and add a dash of cream. But you can also enjoy it without cream, as the sauce already has a good consistency thanks to the cashew nuts. This food tastes great with rice and flatbread.


Serving: 100gCalories: 175kcalCarbohydrates: 1.8gProtein: 14gFat: 12.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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