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Indian Butter Chicken


Indian Butter Chicken


  • 500 g boneless chicken thighs
  • 125 ml heavy whipping cream
  • 2⁄3 tomato
  • 2⁄3 yellow onion
  • 1 1⁄3 tablespoons fresh ginger
  • 1 1⁄3 garlic cloves
  • 2 teaspoons tomato paste
  • 2 teaspoons garam masala seasoning
  • 1 teaspoon ground coriander
  • 1 teaspoon chilli powder
  • 2⁄3 teaspoon salt
  • 50 g butter or ghee

Oven-baked cauliflower

  • 300 g cauliflower
  • 1⁄3 teaspoon turmeric
  • 1 teaspoon coriander seed
  • 1⁄3 teaspoon salt
  • 1⁄6 teaspoon ground black pepper
  • 40 g butter


  • 75 ml fresh cilantro (optional)
  • 40 ml heavy whipping cream (optional)


  1. Cut the chicken into bite-sized pieces.
  2. Into a food processor, add cream, tomato, onion, ginger, peeled and chopped garlic, tomato paste and spices. Blend until smooth.
  3. Marinate the chicken in the mixture for at least 20 minutes, but preferably more, in the refrigerator.
  4. Place a large frying pan over medium high heat and add a third of the butter. Fry the chicken pieces until golden brown. This is best done in batches.
  5. Pour the marinade over the chicken and add the remaining butter. Let simmer over medium heat for 15 minutes or until the chicken is fully cooked. Salt to taste.
  6. Garnish with fresh coriander and drizzle with a splash of cream.

Oven-roasted cauliflower

  1. Preheat the oven to 400°F (200°C).
  2. Trim the cauliflower and cut into small slices.
  3. Spread them out on a baking tray, sprinkle over seasoning and butter. Bake for 15 minutes in the oven.



This stew is excellent to make in a slow cooker. Place fried chicken in the cooker and add the marinade and butter. Cook for 4-6 hours on low temperature. Season with salt.

If you have time, you can marinate the chicken the day before you’re actually cooking it. The chicken will be incredibly soft and it’s going to taste even more heavenly!

Serves 4

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