Indian butter chicken

Total time: 5hr
Preparation Time: 60m

For 4 people

Nutritional Information

Contains 465 Kcal, 40g Protein, 7g Carbohydrates, 30g Fat


  • To marinate the chicken
  • 4 chicken breasts (approx. 160 g each), cut into approx. 2 cm cubes
  • 1 garlic clove, finely grated
  • 100 g plain yoghurt
  • 2 tsp ginger, finely grated
  • 1 tbsp Tandoori spice mix
  • To cook the chicken
  • 1 onions, thinly sliced
  • 0.5 tsp salt
  • 2 tbsp clarified butter for frying
  • 1 garlic clove, pressed
  • 2 pinches cinnamon
  • 0.5 tbsp Tandoori spice mix
  • 0.25 tsp ground cumin
  • 2 tsp ginger, finely grated
  • 50 g butter
  • 1 glass puréed tomatoes (approx. 350 g)
  • 100 g crème fraîche

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  • To marinate the chicken

    In a bowl, mix the diced chicken, yoghurt, garlic, ginger and tandoori spice. Cover and marinate in the fridge for approx. 4 hrs.
  • To cook the chicken

    Heat a little clarified butter in a non-stick frying pan, brown the chicken in batches for approx. 3 mins., remove and season with salt. Heat the remainder of the clarified butter. Sauté the onion, garlic, ginger and spices in the same pan for approx. 10 mins. Add the tomatoes and butter, season with salt, simmer for approx. 20 mins. Stir in the crème fraîche, return the chicken to the pan, simmer for a further 5 mins.
  • Tip:

    Garnish with a handful of coriander leaves.

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