Deep Prep - Butter Chicken

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Aug. 28, 2013

Delicious Indian chicken dish!


For the sauce
Peanut oil 2 Tablespoon
Yellow onion 1 , finely chopped
Shallot 1 , finely chopped
Chili powder 1 Tablespoon
Garam masala 1 Tablespoon
Garlic ginger paste 2 Tablespoon
Tomato puree 1 Cup (16 tbs)
Plain yogurt 1/4 Cup (4 tbs)
Heavy cream 1 Cup (16 tbs)
Fresh lemon juice 2 Tablespoon
Butter 1 Pound
Salt To Taste
For the chicken
Sesame oil 2 Tablespoon
Boneless skinless chicken thighs 1 Pound , cubed
For the rice
Basmati rice 2 Cup (32 tbs)



1. In a large pot, heat the oil and add in the onion and shallot. Sauté until it softens.

2. Season with chili powder and garam masala and stir.

3. Add in the ginger – garlic paste and stir well, followed by the tomato puree and mix well. Let it cook for a few minutes.

4. Add in the plain yogurt, heavy cream and lemon juice. Stir in the butter and mix until it is melted. Simmer on low heat until your rice is cooked.

5. For the rice – in a saucepan, take enough water to cook the rice and add in the basmati rice. Cover with lid and cook until done.

6. For the chicken – in a shallow plate place the chicken and season with the salt. Mix well.

7. In a large pan, heat the sesame oil and add in the chicken. Cook until brown.

8. Pour in 1 ladle of the sauce into the chicken and stir well. Stir the chicken into the sauce and simmer for 10 minutes.


9. Serve chicken over the rice and garnish with some butter and Italian parsley.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 1144Calories from Fat 810

 % Daily Value*

Total Fat 92 g141.5%

Saturated Fat 51 g255%

Trans Fat 0 g


Sodium 451 mg18.79%

Total Carbohydrates 61 g20.3%

Dietary Fiber 2 g8%

Sugars 3 g

Protein 23 g46%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet