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Fast Butter Chicken

By: Admin
Region: Others
Dish:Non Vegetarian - Chicken


140 g (1/2 cup) Greek-style yoghurt
3 cm piece ginger, peeled, finely grated
2 cloves garlic, crushed
1 tbs garam masala ( Herbies Spices brand if possible)
1 lemon, zest and juice
2 tbsp olive oil, plus extra, to grease
1/4 cup roughly chopped coriander, plus extra leaves, to serve
800 g chicken thigh fillets, each one cut into 3
Salt and pepper
2 tbs ghee (clarified butter)
1 onion, thinly sliced
1 tsp ground turmeric
2 tbs garam masala
1 1/2 tbsp tomato paste
2 long red chillies, seeded, finely chopped
260 g (1 cup) passata (sieved pureed tomatoes)
300 ml pouring cream
1/2 bunch mint, leaves picked, finely chopped
salt and pepper to taste


Combine yoghurt, ginger, garlic, garam masala, lemon juice and zest, oil And coriander in a large bowl, then season with salt and pepper. Add chicken and toss to coat. Cover with plastic wrap and refrigerate for at least 3 hours or overnight. Better still, seal in a zip-lock bag.

Heat ghee in a large saucepan over medium heat, add onions and chillies, gently cook until softened.

Add the tumeric, garam masala and tomato paste and cook gently for a couple of minutes.

Add the passata and cream and simmer for about 8-10 minutes until slightly thickened.

Now add the chicken and marinade. Stir well and cook on a high simmer, stirring occasionally, for about 15-20 minutes, or until the chicken is cooked through. If you are not sure, take a piece out and cut it to see.

Season with salt, add the mint and stir well.

Scatter with extra coriander and serve with steamed jasmin rice and pappadams.

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