Indian Buttered Chicken

Number of Portions
Indian Buttered Chicken


- 250 grams butter
- 2 tbsp oil
- 3 large onions, chopped
- 2 tbsp Madras Hot Curry Powder
- 1 tbsp
- 2 tsp salt
- 12 Whole Cardamom
- 2 tbsp Cracked Black Pepper
- 500 ml natural yoghurt
- 7 tbsp tomato puree
- 30 chicken drumsticks (can use 10 chicken breasts)
- 500 ml water
- 5 Bay Leaves
- 1 tbsp Garam Masala


Blend the Schwartz Madras Hot Curry Powder, Cardamom and Cracked Black Pepper in a bowl.

Add the yoghurt and tomato purée and stir. Mix in the chicken drumsticks, coat well and marinate for at least 2 hours.

Heat the butter and oil in a large frying pan. Add the onions and fry for 5 minutes, then add the Schwartz Chopped Garlic in Oil and continue frying until golden.

Add the chicken mixture to the onions and stir fry vigorously for 5-10 minutes, or until browned. Add the water and Schwartz Bay Leaves to the pan. Bring to the boil and simmer for 30 minutes.

Add the cream and Schwartz Garam Masala and continue to simmer for a further 10-15 minutes, until the chicken is cooked through.

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