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Dan's Butter Chicken



  • 1.

    Heat oil & half the butter in a large, heavy based saucepan over high heat. Cook chicken in batches until browned & remove to a plate

  • 2.

    Reduce heat to medium & add remaining butter. Add ginger & cook for 1 minute. Add coriander, cumin, garamasala & chilli powder & cook for 30 seconds. Add tomatoe puree & a pinch of salt & simmer for 10 minutes.

  • 3.

    Return chicken to saucepan with yoghurt & cream. Simmer for 10 minutes or until the chicken is cooked.

  • 4.

    Serve with rice and warm roti, garnish with ¼ cup toasted flaked almonds & coriander leaves.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Dan's Butter Chicken.


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