Skillet Butter Chicken

Order from Twisted London now!


Chicken Marinade:

3 chicken breasts

1 cup yoghurt
2 tbsp tandoori masala

2 tsp ginger-garlic paste
1 tsp salt

1 tsp cumin seeds
2 onions, diced
2 cups tomato puree
2 tsp cumin powder
2 tsp coriander powder
2 tsp ginger-garlic paste
1 tsp chili powder
1 tsp salt
1 tsp garam masala
1/4 cup chopped coriander
1/4 cup cream
1/4 cup butter, chopped


  1. In a bowl mix together all marinade ingredients. Slit chicken, add to mixture and toss to coat. Marinate for 20 minutes or up to 24 hours.
  2. Heat oil over medium-high heat in a large skillet. Sear chicken breasts on both sides, about 3 to 4 minutes each side. Remove and set aside.
  3. In the same pan, add cumin seeds and onions.  Cook until onions are softened and caramelised. Reduce heat to medium-low. Add tomato puree and spices except for garam masala. Stir to combine and cover with a lid and simmer for 10 minutes until slightly thickened.
  4. Add cream, butter and garam masala.  Stir.  Add chicken and coat in sauce.  Cover and cook for 5 minutes.  Sprinkle with fresh coriander.
  5. Serve with rice or naan.
  6. Enjoy!