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Dry Butter Chicken


  • 600 g chicken chunks/strips

  • 1 cup Greek yoghurt/ sour cream

  • 2 teaspoons garlic paste
  • 2 teaspoons ginger paste
  • 1/4 teaspoon Cold Grind  Turmeric Powder
  • 3-4 teaspoons Cold Grind Butter Chicken Spice
  • Olive oil
  • Lemon Juice
  •  Salt and cayenne pepper



  • In a bowl, take Greek yoghurt or sour cream. Add ginger paste, garlic paste, cayenne pepper to taste, turmeric, Cold Grind Organic Butter chicken powder, 1 teaspoon olive oil, some lemon juice and salt to taste.

  • Coat your chicken chunks/strips in this mix and leave it for 40-60 minutes in the refrigerator.

  • Now take 1-2 tablespoon olive oil in a pan and cook the chicken chunks/strips well on medium-low heat.

  • If you have any extra marinade mix left, just pour it all on top of the pan.

  • Once its golden brown and medium crisp, the chicken is ready to be served as an appetizer.

  • You can also follow this recipe and make chicken skewers over your BBQ.

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