Total Time
6hrs 35mins
Prep 20 mins
Cook 6 hrs 15 mins

Ingredients Nutrition


  1. Make a smooth paste of yogurt, garlic, ginger, lime juice, cinnamon, cloves, cardamoms, peppercorns and the oil.
  2. Marinate the chicken in this for 6 hours, in a fridge.
  3. Bake the chicken in a preheated oven for 15 minutes at 250 F (130 C).
  4. Put it aside.
  5. Cut tomatoes, put them in a pan (no water) and boil.
  6. When the quantity has dropped by half, strain through a fine sieve.
  7. What comes out of the sieve is the tomato sauce.
  8. Take a pan, start heating the sauce, add the butter.
  9. When the butter is melted, add the white pepper, salt, fenugreek leaves and cream.
  10. Cook for 2-3 minutes.
  11. Mix the chicken pieces into this sauce.
  12. Cover and cook on a low flame until the chicken is done.
  13. Garnish with fresh coriander and serve with rice.
Most Helpful

im 14 and i still couldnt tell the difference from the restraunt b.c.

me2desk September 06, 2008

This is an excellent flavor loaded recipe for butter chicken. Instead of fresh tomatoes I used a14 oz can of stewed tomatoes that I put through the blender - I cut the recipe in half and cut the butter back a bit more than half. The fenugreek adds a special flavor - don't miss it. I didn't have the coriander for the garnish!. Dinner was enjoyed thanks Troy!

Bergy July 21, 2008