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Indian butter chicken
1 h active | 5 h total
Nutrition facts per serving:
  • Energy in kcal about 465
  • Fat about 30g
  • Carbohydrates about 7g
  • Protein about 40g
This is needed
This is needed for 4 people
To marinate the chicken
  • 4 chicken breasts (approx. 160 g each), cut into approx. 2 cm cubes
  • 1 garlic clove, finely grated
  • 100 g plain yoghurt
  • 2 tsp ginger, finely grated
  • 1 tbsp Tandoori spice mix
To cook the chicken
  • 1 onions, thinly sliced
  • 0.5 tsp salt
  • 2 tbsp clarified butter for frying
  • 1 garlic clove, pressed
  • 2 pinches cinnamon
  • 0.5 tbsp Tandoori spice mix
  • 0.25 tsp ground cumin
  • 2 tsp ginger, finely grated
  • 50 g butter
  • 1 glass puréed tomatoes (approx. 350 g)
  • 100 g crème fraîche
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And that's how it's done
And that's how it's done
To marinate the chicken
In a bowl, mix the diced chicken, yoghurt, garlic, ginger and tandoori spice. Cover and marinate in the fridge for approx. 4 hrs.
To cook the chicken
Heat a little clarified butter in a non-stick frying pan, brown the chicken in batches for approx. 3 mins., remove and season with salt. Heat the remainder of the clarified butter. Sauté the onion, garlic, ginger and spices in the same pan for approx. 10 mins. Add the tomatoes and butter, season with salt, simmer for approx. 20 mins. Stir in the crème fraîche, return the chicken to the pan, simmer for a further 5 mins.