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Butter Chicken 

Ingredients needed

1 16oz Jar Curry Marinade 

Greek Yogurt

Fresh Ginger or Paste

Fresh Garlic or Paste 

Tandoori Masala Seasoning 

Butter or Oil 

Heavy Cream 

Fenugreek dried leaves 

Fresh Cilantro 

For the chicken marinade:

        4lbs of boneless and skinless chicken thighs or breasts cut into bite-sized pieces

  • 1.5 cup of Greek yogurt

  • 1 tablespoons minced garlic

  • 1 tablespoon minced ginger (or finely grated)

  • 2 Tablespoons of Tandoor Masala 

Blend and mix everything together, refrigerate for 24 hours 

Next day when ready to cook 

1) In a  Fry Pan add 2 Tables Spoons of Ghee or Butter or Oil of choice and add the marinaded chicken and cook till 80% cooked for 20 Minutes

2) In a Separate small non Stick Pan add 2 Tables Spoons of Ghee or Butter or Oil of choice

2) Add the whole Jar of Curry Marinade 

3 ) 3 Table Spoons of Tandoori Masala 

4) Cook for 5 minutes on high  then add this to the Chicken 

Simmer on Medium for 10 to 15 more minutes, then add 1 cup of Heavy Cream, 2 Table Spoons of dried Fenugreek Leaves, Cook for Additional 10 Minutes then add a little fresh chopped cilantro 

Serve with Rice and or Naan Bread

Rice Instructions

Combine 2.5 cups of basmati rice, 1 cup of unsweetened coconut milk, 2.5 cups of water, and 1/2 cup finely chopped fresh cilantro. 

Allow to cook per rice cooker or stove top directions

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