This is a quick and delicious butter chicken recipe for all you butter chicken lovers out there. Try it and let me know what you think.


  1. 2 tablespoons of butter (if you don’t want to use this amount you can do half butter and half olive oil BUT remember this is BUTTER chicken) IT IS RICH AND DELICIOUS WITH BUTTER, TRUST ME ON THIS.
  2. 1 and a 1/2 lb of chicken breast cut into bite size cubes.
  3. 1 onion, diced.
  4. 2 serrano peppers with tops removed (de-seed if you want to reduce the spiciness or leave out altogether ).
  5. 4 tablespoons of finely chopped cilantro
  6. 6 cloves of garlic, finely minced.
  7. 1/2 tsp of fresh ginger finely minced
  8. 1/2 tsp of ground cinnamon
  9. 1 tsp of turmeric
  10. salt to taste
  11. ground red chilly powder (you can use the Indian one, or Cayenne, but even better is the Ethiopian ground red chilly powder).
  12. 1 tablespoon of tomato paste
  13. 2 cups of heavy cream.

Before we start the cooking process, we want to marinate the chicken first. So, massage you chicken with the following : half of the garlic, all the ginger, turmeric, cinnamon, ground red chilly powder and salt. Leave to marinate for 10-15 min.

Alright, let’s start. Under medium heat, melt the butter in the pan. Like so:

Then add the onions, garlic and serrano peppers. Let sauté until the onion and garlic are golden brown.

Now add the marinated chicken and let cook until it turns white:

Once it has turned white, add the tomato paste and mix in well:

Then add half of the chopped cilantro and stir:

Now add the two cups of heavy cream and half a cup of water and stir well. Let boil, and once it starts bubbling reduce the heat to a simmer .Let simmer for about 15 minutes. It is now done. Garnish with cilantro and serve with rice or Naan bread. Enjoy.



As promised, here is the link to my guest post on “Ramadan: An Event to Share” entitled Memories of Ramadans Past in Aden, a Southern City on Gheza-E-Shiriin . Click here for my guest post. Do share your thoughts. I tried to capture Ramadan as I remember it in Aden/Yemen.