Butter chicken

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  • 4 thickly sliced ​​chicken breast fillets
  • 1/3 cup korma indian curry paste
  • 200 g of Greek yogurt
  • 80 g of butter
  • 1 large sliced ​​brown onion
  • 2 tablespoons of tomato paste
  • 1/2 cup Massel * Liquid chicken-style broth
  • 1/2 cup thick cream


  1. Combine the chicken, pasta, and yogurt in a large, marine bowl, covered in the fridge for at least three hours or overnight.

  2. Melt butter in large skillet and cook onion, stirring until lightly browned.

  3. Add chicken mixture and stir 5 minutes.

  4. Add the tomato paste and the broth. Simmer uncovered for 10 minutes, stirring occasionally.

  5. Add cream and simmer for 10 minutes or until chicken is tender.


It tastes delicious with a little fresh lemon sprinkled on top.

butter chicken

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