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Butter Chicken from the Dhabas of Amritsar

Butter Chicken from the Dhabas of Amritsar

Somewhat more peppery and hot than traditional butter chicken. Nevertheless, the fragrances of this rendition are nothing short of rapturous.


  • 1 chicken, quartered
  • 7 oz. yogurt
  • 10 cloves garlic, chopped
  • 1-inch piece fresh ginger, chopped
  • 2 Tbsp Tandoori Masala, ground
  • Salt, to taste
  • 3 oz. ghee or butter
  • 2 bay leaves
  • 1 tsp Garam Masala, ground
  • 2 tomatoes, diced
  • 1 cup cream
  • 4 tbsp cilantro


  1. 1

    In a bowl, combine the chicken with the yogurt, garlic, ginger, Tandoori Masala and salt. Marinate for 1-48 hours.

  2. 2

    In a frying pan, melt the ghee and add bay leaves. Sauté the marinated chicken for 8-9 minutes.

  3. 3

    Add Garam Masala and cook for 7 minutes more.

  4. 4

    Add tomatoes and cook for 5 minutes more.

  5. 5

    Add cream and, if desired, salt. Simmer for 2 minutes.

  6. 6

    Garnish each portion with a sprinkle of garam masala and chopped cilantro. Serve.