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Butter Chicken By: Naaz Teja


1 lb. chicken breast
2 cups whipping cream
1 cup buttermilk
1 cup coconut milk tsp. crushed saffron soaked in cup hot water cup tomato paste cup crushed tomato
1 tbsp. crushed garlic tsp. ground green chillies
1 tbsp. tandoori paste tsp dry fenugreek leaves (methi)
2 oz butter
Salt and lemon juice to taste


1. Marinate chicken with salt and pepper. Add tandoori paste and set aside for ~ 15 minutes.
2. In a saucepan, melt butter over low heat. Add: garlic, methi, chillies.
Then add chicken and cook for 5-7 minutes. Add crushed tomatoes & tomato paste, and cook for 5 more minutes.
3. Add whipping cream, buttermilk and coconut milk. Cook for 15 minutes - until chicken is cooked and sauce is thick.
4. Add soaked saffron.
5. Simmer for 5 minutes before serving.
6. Garnish with cilantro. Serve with rice or naan.

Copyright 2003 Brought to you
by The Anta Kadi and Recipes