Buttered Chicken  

Tuesday, November 24, 2009

A simple and mouth-watering dish with a lovely thick sauce, this makes an impressive centerpiece for a dinner party. Serves 4-6.


Sweet butter - 7 tbsp
Oil - 1 tbsp
Medium onions - 2, finely chopped
Ginger - 1 tsp, finely chopped
Garam masala - 2 tsp
Coriander powder - 2 tsp
Chili powder - 1 tsp
Black cumin seeds - 1 tsp
Crushed garlic - 1 tsp
Salt - 1 tsp
Whole green cardamom - 3
Whole black peppercorns - 3
Unsweetened yogurt - 2/3 cup
Tomato paste - 2 tbsp
Skinless chicken pieces - 8
Water - 2/3 cups
Whole bay leaves - 2
Light cream - 2/3 cup

To garnish:

Cilantro leaves - 3 tbsp
Green chillies - 2, chopped.


1. Heat the butter and oil in a large skillet. Add the onions and saute until golden brown, stirring. Reduce the heat.

2. Crush the fresh ginger and place in a bowl. Add the garam masala, coriander powder, ginger, chili powder, black cumin seeds, garlic, salt, cardamoms, and black peppercorns and blend. Add the yogurt and tomato paste and stir to combine.

3. Add the chicken pieces to the yogurt and spice mixture and mix to coat well.

4. Add the chicken to the onions in the skillet and stir-fry vigorously, making semi-circular movements, for 5-7 minutes.

5. Add water and the bay leaves to the mixture and simmer for 30 minutes, stirring occasionally.

6. Add the cream and cook for another 10-15 minutes.

7. Garnish with fresh cilantro leaves and chopped chillies and serve hot.

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Priya's Sourashtrian Kitchen by Priya Sriram is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.