Butter Chicken with Malabar Parotta

Experience the indulgence of Butter Chicken paired with the delightful Soorya Malabar Parotta for an unforgettable meal!


500g boneless chicken, cut into bite-sized pieces
Soorya Malabar Parotta
1/2 cup plain yogurt
2 tablespoon ginger-garlic paste
2 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon garam masala
2 tablespoons butter
1 onion, finely chopped
2 tomatoes, pureed
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon garam masala
1/2 teaspoon kasuri methi (dried fenugreek leaves)


To marinate the chicken, in a bowl, combine the yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt.
Add the chicken pieces to the marinade, making sure they are well coated. Cover and let it marinate for at least 1 hour, or preferably overnight in the refrigerator.
In a pan, heat butter over medium heat. Add chopped onions and sauté until they turn translucent.
Add ginger-garlic paste and sauté for a minute until fragrant.
Add cumin powder, coriander powder, red chili powder, and garam masala. Mix well and cook for a couple of minutes.
Add the pureed tomatoes and cook until the oil starts to separate from the mixture.
Add marinated chicken (discard excess marinade) and cook until the chicken is fully cooked and tender. This may take around 10-15 minutes.
Add kasuri methi and heavy cream. Mix well and simmer for a few more minutes. Adjust the seasoning and salt to taste.
Alongside, heat Soorya Malabar Parotta on a stove-top.
Serve the rich and creamy Butter Chicken with Soorya’s Malabar Parottas.


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