Butter Chicken with Whole Seed Spices

Recipe by Gurpreet Chana, voiceover by Lew Williams.

Butter Chicken with Whole Seed Spices

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6


  • 6 Chopped Garlic Cloves Chopped
  • 1 Tsp Cumin Seeds
  • 4 Cloves
  • 1/2 Tsp Mustard Seed
  • 4-5 Cardamom Pods Take the seeds out
  • 2 Tsp Butter Chicken Masala
  • 2 Tsp Fresh Cilantro Leaves Chopped
  • 1 2 inch piece Fresh Ginger Root Chopped
  • 2 Large Spanish Onion Sliced
  • 2 Large Red Tomatoes Sliced
  • 1 Tsp Red Tandoori Masala
  • 1 Tsp Turmeric Powder
  • 1 Tsp Sea Salt
  • 2 Tbsp Soy Sauce
  • 1-2 Cups Water
  • 1/2 Cup Cream
  • 6-8 Chicken thighs Clean and cut into small pieces


  • Prepare the chicken pieces, set them aside and keep them ready.
  • Heat oil in a pan Add all the dry seed spices including cumin seeds, mustard seeds, cardamom seeds, and cloves.
  • Cook for about 1-2 minutes for the spices flavour to come out
  • Add chopped garlic, and cook till it turns light brown
  • Add sliced onions, and cook till light brown
  • Add chopped ginger and cook for half a minute
  • Add sliced tomatoes and let them cook nicely
  • Once all the base is ready, let it cool down for 5 minutes, and blend it in a blender to get a nice smooth paste
  • Pour the paste back to the same pan and all other spices, Start with the turmeric powder first and cook for 1-2 minutes
  • Add red tandoori masala, soy sauce, and let everything cook again for 5 minutes
  • Add water, and let it come to boil
  • Add chicken pieces, and cook them until you get desired tenderness
  • Add cream in the end and let it cook with the rest of the paste for another 5 minutes
  • In the end add Butter Chicken Masala, and garnish with cilantro leaves
  • Serve with rice or Nan bread
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