YASMEEN’S BUTTER CHICKEN
Recipe and photo: Yasmeen Ibrahim
My family always tells me that I make the best butter chicken and they love it. The trick is to make it in stages.
- Stage 1:
- 1 kg chicken fillets
- 1 cup Greek yoghurt
- 1 teaspoon salt
- 1½ teaspoon Kashmiri chilli powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin and coriander mix (dhania jeera mix)
- 1 tablespoon garlic paste
- Wash, cut and cube chicken fillets. Marinate with the rest of the ingredients. Leave aside.
- Stage 2:
- 2 big onions
- ¼ cup ghee or butter
- 1 teaspoon chilli powder
- 1 teaspoon turmeric powder
- 3 tomatoes, chopped
- little bit water
- ½ cup Greek yoghurt
- Finely slice onions and fry in ghee or butter until slightly browned.
- Add chilli and turmeric powder to the onions. Add the chopped tomatoes.
- Add a little water and cook until tomatoes are soft.
- Let the mixture cool down completely and liquidise with ½ cup of Greek yoghurt to form a paste.
- Leave aside.
- Stage 3
- 2 tablespoons of butter or ghee
- 1 cup of fresh cream
- a few coriander/dhania leaves
- In a large pot, add the butter or ghee and cook your chicken for about 15 minutes until almost done.
- Add in your liquidised mixture and cook for another 10 minutes.
- Finally add the cream to the chicken and a few coriander/dhania leaves.
Serve with roti or rice.
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