Irene’s Butter Chicken


Place 2kg chicken pieces in a large pot and add:
1 tbs ginger & garlic paste
1/2 tsp tumeric powder
2 tbs chilli powder
2 teaspoons dhania/jeera powder
2 tsp garam masala
Pinch of saffron
Salt to taste
1/2 tsp powdered food colouring
1 cup sour milk
1/2 cup tomato puree
In a frying pan add 1/2 cup coconut oil or butter and fry:
1 large sliced onion,
a few whole cinnamon sticks
2 bay leaves
1/2 tsp jeera seeds
1/2 tsp fennel seeds
1 star anise
Sprig of curry leaves

Mix the fried spices into the chicken mix and refrigerate for a minimum of 2 hours.
Cook the chicken on medium heat until the liquid thickens.
Add 1 can of coconut milk,
1 chicken stock cube and simmer until chicken is cooked through perfectly.
Serve with flat bread, rice, roti, pasta, etc

Prepared, tried and tested by: Irene Dasari

This entry was posted in Indian, Poultry and tagged by cookandenjoyrecipes. Bookmark the permalink.

About cookandenjoyrecipes

I have a passion to cook and experiment, and have gathered recipes for almost 50+ years (paper and then electronic). I felt it an absolute waste to just toss all those wonderful recipes in the garbage and forget about them, thus decided to put them to good use and started “The Recipe Hunter” Facebook page: The Recipe Hunter (Cook &Enjoy) and the Blog

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