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How to cook Butter Chicken

  • Serves: 4 people
  • Prep Time: 30 min
  • Dish Category: Main Course

Enterprising cooks in Delhi created Butter Chicken by mixing leftover Tandoori Chicken marinate with fresh tomato purée, butter and ground almonds, resulted in a delectable tangy, sweet sauce which forms a base for a truly global dish.

Ingredients Required

  • 1 cup/200g boneless chicken breast cut into 1" chunks
  • 2 tsp ginger-garlic paste
  • Entire packet of Suhana Butter Chicken Mix (50g)
  • ½ cup/100ml milk
  • 4tbsp/60g butter
  • 2 tbsp oil
  • 1 cup/150g fresh tomato purée
  • 1 cup/200ml water


  1. Marinate chicken with ginger-garlic paste for 15-20 minutes. Sauté chicken in 2 tbsp butter for 12-15 minutes and keep aside.
  2. Make a paste of Suhana Butter Chicken Mix with milk.
  3. Heat oil in a pan, add tomato purée and cook for 4-5 minutes. Add the prepared paste and cook for 2-3 minutes more.
  4. Add sautéed chicken and water. Simmer on a low flame for 5-6 minutes until the gravy thickens and garnish with remaining butter.

Serve piping hot with rice or Indian breads such as parathas or naans.

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