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  • Jun 3rd 2021
  • 0 comment

Chicken marinade

  • 600g chicken breast, cut into 2cm cubes
  • 2 tbsp tandoori masala
  • 1 tsp ginger paste 
  • 1 tsp garlic paste
  • ½ cup plain yoghurt
  • 1 tbsp oil


Butter chicken sauce

  • 2.5 tablespoons ghee 
  • 1 large onion, thinly sliced
  • 1.5 tsp ginger paste
  • 1.5 tsp garlic pasta
  • 400g can crushed tomatoes
  • 1 teaspoon chili powder
  • 1.5 tsp coriander powder
  • 1.5 tsp cumin powder
  • 1/2 cup thickened cream
  • 1/2 tsp garam masala



  1. In a large bowl, combine the tandoori masala, ginger, garlic, and plain yoghurt and mix until smooth.
  2. Add the chicken and allow to marinate for at least half an hour or overnight covered in the fridge. 

Butter chicken sauce

  1. Heat the ghee in a large pot over medium heat. Add the onions and sauté until translucent for approximate 4-5 minutes.
  2. Add the ginger and garlic paste and cook for 30 seconds, stirring to avoid burning.
  3. Add the can of crushed tomatoes, chili powder, coriander powder, and cumin powder and cook for 5 additional minutes. If the mixture starts bubbling rapidly, add ¼ cup of water and continue to cook.
  4. Remove from the heat, add the mixture to your K400 blender and blend until smooth. If required, add water to help loosen up the mixture (up to ¼ cup).
  5. Heat the remaining tablespoon of oil in a large pan over medium heat and add the marinated chicken and cook for about 5-6 minutes, stirring as required to brown all sides.
  6. Add the butter chicken sauce to the pot and heat everything through. Once it starts to bubble, add the thickened cream and garam masala. Serve over basmati rice, yoghurt or with garlic naan.