Butter Chicken


Up To 60 Minutes

portions 4

Ingredients Amount

  • Chicken Breast Fillets 500g
  • Sieved Tomatoes 750g
  • Cream 200ml
  • Lemon 1 Whole
  • Lime 1 Whole
  • Salt 2 Tsp
  • Butter 4 Tbsp
  • Onion 1 Small
  • Ground Pepper 2 Tsp
  • Cinnamon 1 Tsp
  • Chilli 1 Whole
  • Rice 1 Cup
  • Marinade
  • Natural Yoghurt 200g
  • Paprika Powder 2 Tsp
  • Ginger 1 2.5cm Piece
  • Curry Powder 1 Tbsp
  • Garlic 1 Medium Clove
  • Honey 1 Tbsp

Lay Out All The Ingredients

Cut the chicken breast into strips. Make a marinade from yogurt, curry, paprika powder, ginger, garlic clove and honey.

3. Mix the meat with the marinade. If possible, let it steep in the refrigerator for 12 hours.

4. Briefly brown the chicken breast in butter, then put it to one side.

5. Dice the onion and sauté. Cut and add the chilli pepper.

Deglaze with the tomatoes.

Add the remaining spices to the pan and stir in.

Put rice in the tagine. Place the chicken breast strips on the rice and simmer on a low flame for about 35 minutes.

Indirect Heat Standard Position




5 minutes at the highest level with the lid closed

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