Butter Chicken

Preparation Time:
90 mins
Baking Time:
10 people


  • 40 g garlic, finely chopped
  • 60 g ginger, finely grated
  • 5 red chili peppers without seeds, minced 
  • 20 g mustard seeds, roasted



Mix the garlic, ginger, chilli and spices. Stir half of the spice mixture together with the Oldenburger Chef’s Cooking Cream and the Oldenburger Curd until smooth, and then marinate the chicken in this sauce for at least 1 hour.

Making the sauce

Melt the Oldenburger Butter in a pan and sauté the onions in it. Add the remaining spice mixture and tomato paste, then add water and Oldenburger Chef’s Cooking Cream, and reduce until creamy. Flavour with lime juice, salt and pepper.

Making the Butter Chicken

Drain the marinated chicken and sear or grill it, and then add it to the sauce. Simmer everything together.

The Final Touch

Garnish the butter chicken with almond flakes and coriander and serve with naan bread.

Tips from Chefs to Chefs

Cooking cream will add a wonderfully smooth texture to any sauce. Compared to butter, the fat’s crystallization is delayed in cream. Thus large parts of the fat stay liquid even at low temperatures – leaving the sauce looking appetizingly for longer.

Recommended Products

Oldenburger Chef's Cooking Cream 20% fat, UHT, 1kg
  • hot application
  • perfect for refining
  • heat- and acid-stable
  • for long cooking processes
Oldenburger Butter unsalted, min. 82% fat, 250g piece
  • soft and easy to spread
  • no additives
  • made from pure cow's milk

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