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Butter chicken

Recipe from: 5/16/2002 12:00:00 AM
Ingredients 13
Servings 4


  • 60 ml butter
  • 1 large onion, grated
  • 1 kg chicken breasts, cut into smaller pieces
  • 2 garl ic cloves, crushed
  • 45 ml garam masala
  • 2 ml cumin
  • 2 ml ground coriander
  • 500 ml buttermilk
  • 1 x 400 g can chopped tomatoes
  • 125 ml cream
  • 5 ml cornflour
  • 10 ml chopped fresh coriander leaves
  • 1 green chilli, chopped


Heat the butter and sauté the onion until soft.
Add the chicken and garlic and stir-fry for 2 minutes.
Add the buttermilk and tomatoes.
Bring to the boil and simmer for 10 minutes. Blend the cream and cornflour and add, along with the coriander leaves and chilli.
Bring to the boil and simmer, stirring continuously, until the sauce thickens slightly.
Serve with Indian breads such as rotis or naan.

Read more on: poultry  |  sauté

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