Butter Chicken With A Twist

By cherriel  ,

October 21, 2019

0 0 5 0

Butter chicken has always been a favourite among many, but it isn't usually a go-to food when taking health into consideration. Chef Manjunath Mural from Song of India, however, tweaked the recipe so you can have it without so much guilt — all while retaining its taste, if not added with more! Here, he takes us through his succulent recipe for juicy marinated morsels of chicken smothered with a creamy, spicy and flavourful gravy. Perfect with rice for your Deepavali festivities or a memorable family dinner.


Watch the video guide below:

  • Prep: 30 mins
  • Cook: 1 hr 30 mins
  • Yields: Serves 6


200 g chicken breast, cut into 2-inch pieces

2 tbsps olive oil

2 tsps ginger garlic paste

½ litre tomato puree

2 tsps chilli powder

1 tsp fenugreek seeds

2 tbsps honey

2 tbsps salt

1 tsp garam masala

100 ml cream

3 tsps butter

Orange/red food colouring

1 sprig kasuri methi (fenugreek)

1 coriander leaf, for garnish

Rice, to serve


500 g yoghurt

2 cups grated cheddar cheese

2 tsps cumin powder

2 tsps coriander powder

1 tsp garam masala

4 tsps chilli powder

Salt, to taste

3 tsps ginger garlic paste

4 tsps red food colouring

2 tbsps mustard oil


1Add the MARINATE ingredients into a mixing bowl. Blend well using a whisk.

2Mix chicken pieces into marinate mix. Set chicken aside for 1 to 2 hours, or preferably overnight.

3Place marinated chicken pieces onto a baking tray. Bake at 180 C for 20 to 25 mins.

4Heat up a pan and add olive oil. Fry ginger garlic paste, then add in tomato puree and chilli powder.

5Rub 1 sprig of kasuri methi between both palms, then add it in.

6Add in honey. Stir for 5 to 10 mins on medium heat. Add salt to taste.

7Add garam masala, orange of red food colouring, cream and butter.

8Add baked chicken into gravy.

9Cook for 8 to 10 minutes on medium heat.

10Serve with saffron pulao (basmati rice seasoned with saffron).