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In a large pan or Dutch oven, heat the vegetable oil and 2 tablespoons of butter over medium-high heat until the butter is melted and the pan is hot.

Add the cubed chicken breast to the hot pan.

Stir in the 4 tablespoons of Fadwa Masala Butter Chicken Masala, 1 teaspoon of salt, and 2 teaspoons of Kashmiri red chili powder (adjust chili powder to your spice preference, or omit for a mild dish).

Stir the chicken and spices together until the chicken is well coated and begins to cook, about 3-5 minutes.

Add the 3 tablespoons of tomato paste to the pan. Sauté the chicken and tomato paste, stirring frequently, until the mixture turns a rich, dark red color, about 5-7 minutes.

Pour in 1/4 cup of water, scraping any browned bits from the bottom of the pan. Bring to a gentle simmer.

Cover the pan, reduce the heat to low, and simmer for 20 minutes, allowing the chicken to become tender and absorb the flavors.

After 20 minutes, remove the lid. Stir in the 1 cup of heavy cream.

Continue to simmer uncovered over low heat, stirring occasionally, until the sauce thickens slightly and develops a beautiful orange color, about 5-7 minutes.

If desired, stir in an additional 1 tablespoon of butter for extra richness.

Garnish with fresh chopped cilantro and a squeeze of fresh lemon juice before serving.


In a large pan or Dutch oven, heat the vegetable oil and 2 tablespoons of butter over medium-high heat until the butter is melted and the pan is hot.

Add the cubed chicken breast to the hot pan.

Stir in the 4 tablespoons of Fadwa Masala Butter Chicken Masala, 1 teaspoon of salt, and 2 teaspoons of Kashmiri red chili powder (adjust chili powder to your spice preference, or omit for a mild dish).

Stir the chicken and spices together until the chicken is well coated and begins to cook, about 3-5 minutes.

Add the 3 tablespoons of tomato paste to the pan. Sauté the chicken and tomato paste, stirring frequently, until the mixture turns a rich, dark red color, about 5-7 minutes.

Pour in 1/4 cup of water, scraping any browned bits from the bottom of the pan. Bring to a gentle simmer.

Cover the pan, reduce the heat to low, and simmer for 20 minutes, allowing the chicken to become tender and absorb the flavors.

After 20 minutes, remove the lid. Stir in the 1 cup of heavy cream.

Continue to simmer uncovered over low heat, stirring occasionally, until the sauce thickens slightly and develops a beautiful orange color, about 5-7 minutes.

If desired, stir in an additional 1 tablespoon of butter for extra richness.

Garnish with fresh chopped cilantro and a squeeze of fresh lemon juice before serving.
