Butter Chicken with Coconut Milk

Butter chicken is one of my favourites and is always on my weekly dinner lists...This recipe is versatile and can be amended to suit anyone, from mild to extra strong , using either coconut milk or fresh cream...

RECIPE BY

Meal Type :  Main
Cuisine ​: Indian
Main Ingredient​ :  Chicken

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PREP TIME

01:00

COOKING TIME

00:40

Ingredients

1
one (1) kg chicken fillet cut in cubes
2
one (1) tsp salt
3
one (1) tsp lemon pepper
4
one and a half tsp crushed jeero powder (cumin powder )
5
two (2) tblspn lemon juice
6
one and a half tsp wet red masala paste
7
two (2) tsp red fine chillie powder
8
SAUCE - 2 (two) medium sized tomatoes
9
one (1) tblspn butter
10
one (1) tsp crushed fresh garlic
11
one (1) tsp red fine chillie powder
12
half tsp salt
13
three (3) tblspn lemon juice
14
125ml coconut milk

Method

1
Cut chicken fillet into bite size cubes
2
Marinate chicken for an hour or two with the salt, lemon pepper, jeero powder, lemon juice, red wet masala and fine chillie powder
3
Heat the butter in a pot and fry the garlic for two to three minutes before adding the ingredients of the sauce
4
Lastly add the tomato and cook till thick. Then add the chicken and allow to cook in the sauce. Add the coconut milk just before eating and cook on high for a few minutes before serving

SERVES HOW MANY

4 - 5 ppl

YIELD

medium pot

Chef's note

If you dont have coconut milk, just add fresh cream or even some buttermilk. Secondly, the meal can be made stronger by increasing the amount of chillie powder.

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