Mother Butter Chicken
- 10m Prep Time
- 40m Cook Time
- 50m Ready In
A creamy, aromatic butter chicken with a tangy tandoori marinade. This Mowgli favorite features tender chicken in a rich spiced tomato sauce, finished with butter for a luscious texture.
Ingredients
- 73.9 ml vegetable oil
- 2 large white onions cut in half and thinly sliced
- fresh root ginger peeled and grated
- 6 garlic cloves grated
- 9.86 ml ground cumin
- 9.86 ml ground coriander
- 2.46 ml ground cardamom
- 2.46 ml ground cinnamon
- 1.23 ml ground fenugreek
- 2.46 ml ground turmeric
- 1.23 ml chilli powder
- 29.6 ml tomato purée/paste
- chopped tomatoes
- 73.9 ml Greek-style yogurt
- 29.6 ml tandoori masala
- boneless, skinless chicken breasts chopped into 5cm/2 inch cubes
- 9.86 ml salt
- 4.93 ml sugar
- butter
Nutrition (per serving, estimated)
Estimated based off 10 of 19 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 305 mg
- Iron: 3.2 mg
- Magnesium: 47 mg
- Phosphorus: 271 mg
- Potassium: 757 mg
- Zinc: 2.02 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 73.9 ml vegetable oil
- 9.86 ml ground cumin
- 9.86 ml ground coriander
- 2.46 ml ground cardamom
- 2.46 ml ground cinnamon
- 1.23 ml ground fenugreek
- 2.46 ml ground turmeric
- 1.23 ml chilli powder
- 29.6 ml tomato purée/paste
- chopped tomatoes
- 73.9 ml Greek-style yogurt
- 29.6 ml tandoori masala
- 9.86 ml salt
- 4.93 ml sugar
- butter
Prepare
- 2 large white onions, cut in half and thinly sliced
- fresh root ginger, peeled and grated
- Grate 6 garlic cloves
- boneless, skinless chicken breasts, chopped into 5cm/2 inch cubes
Let's Cook
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Step 1.
Heat 5 tbsp vegetable oil in a large heavy pan over medium-high heat. Add the sliced onions, grated ginger, and grated garlic; fry for 8 minutes until the onions are softened and golden brown.
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Step 2.
Reduce heat to low. Add 2 tsp ground cumin, 2 tsp ground coriander, ½ tsp ground cardamom, ½ tsp ground cinnamon, ¼ tsp ground fenugreek, ½ tsp ground turmeric, ¼ tsp chilli powder, 2 tbsp tomato purée, 400g canned chopped tomatoes, and 5 tbsp Greek-style yogurt. Stir well and cook for 5 minutes.
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Step 3.
Using an immersion blender, blend the mixture in the pan until smooth. Set the sauce aside.
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Step 4.
While the sauce cooks, rub 2 tbsp tandoori masala into the 500g chicken cubes. Heat a separate large nonstick frying pan over medium-high heat. Fry the chicken for 6 minutes, until it starts to brown at the edges and change colour.
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Step 5.
Add the browned chicken to the blended sauce. Return the pan to low heat and slowly stir in up to 500ml water to reach your desired sauce consistency. Add 2 tsp salt and 1 tsp sugar. Simmer gently for 15–20 minutes until the chicken is cooked through.
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Step 6.
Finish by stirring in 80g butter until melted and the sauce is thick and creamy. Add a little more water if needed to loosen the sauce to your taste.