Butter Chicken - Recipe & Variations

Ingredients:

• 1.5 TBSP Susheela's Butter Chicken Masala
• 750g boneless, skinless chicken cubed (thighs & breasts)
• 1 can of coconut milk or 400ml heavy cream
• 1 medium/large yellow onion, finely chopped
• 1/3 cup butter
• 1 small can of tomato paste
• fresh coriander leaves (to taste)
• 1 fresh lime for squeezing (to taste)

Steps:

1. Chop chicken into 2cm cubes place in a non-porous mixing bowl.
2. Use about 75ml of the coconut milk or cream and mix with the masala to create a marinate for the chicken.
3. Coat the chicken well with the wet mixture & put aside.
4. Finely chop the onion.
5. Use a thick bottomed pot and melt butter on medium heat. 
6. Immediately add onion and cook until translucent.
7. Add chicken and all marinade.
   Raise the heat to 75% full heat.
   ​Don't worry about the spices sticking to the pot, just keep stirring until the meat is cooked on all sides.
8. Lower the heat to a simmer.
9. Add the tomato paste, mix, and immediately add the remainder of your coconut milk or cream that you were using.
10. Nothing will be sticking, let it simmer.
11. Cook for another 25-30 minutes. The colour will become richer.
12. Before serving, squeeze half a fresh lime over the top and a handful of fresh torn coriander leaves.
13. Keep some lime wedges to add during the meal. 
14. Serve the chicken with Basmati rice, naan, or chapati.
15. Goes well with channa dhal.

Prep. Time

Cook time

Alternate uses & recipes
​for Butter Chicken masala:

• Paneer & Green peas
• Spicy shrimp appies

"Although Indian food is very region specific, we didn’t grow up with this dish. This combination of spices is more than just Tandoori chicken with sauce, it captures the flavour of wood oven fired chicken in one secret masala, making for very simple preparation and cooking, with full flavour and aromatics! Want a vegetarian option? Try Paneer & Peas with this masala.