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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
  • 3 Tbsp Butter chicken masala, ground
  • Salt, to taste
  • 3 oz. ghee or butter
  • 2 tomatoes, diced or 3/4 cup canned tomatoes
  • 1 cup cream
  • 4-6 Tbsp cold butter, diced
  • 4 tbsp cilantro
  • 1 Tbsp Garam Masala (opt.)


  1. 1

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

  2. 2

    In a frying pan, melt the ghee and sauté the marinated chicken for 12-13 minutes.

  3. 3

    Add tomatoes and cook for 5 minutes more.

  4. 4

    Add cream and, if desired, salt. Simmer for 5 minutes. Incorporate butter cubes one by one while mixing.

  5. 5

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