Tibetan food is not so well known but this Tibetan Butter Chicken recipe (Mar Jasha) could help to change that. Our Butter Chicken recipe will show you just how good Tibetan food can be. With its unique range of spices and ingredients, this Tibetan Butter Chicken recipe makes an interesting contrast with its Indian counterpart.


Ingredients for Butter Chicken Recipe, Mar Jasha

1 Medium size chicken, cut into large pieces
85 ml Plain, unsweetened yogurt
1 Tbsp Tandoori masala

2 Tsp Kopan masala (you may substitute Garam masala)
30 ml Lime juice (or 40 ml lemon juice)
1 tsp Cumin leaves, finely ground
Pinch of salt
2 Medium size onions roughly chopped
2 Medium size tomatoes, pureed
20 gm Unsalted cashew nuts, finely ground
2 Tsp Garlic, skinned and pounded
2 Tsp Ginger, peeled, finely chopped and pounded
25 gm Butter
50 ml Cream
2-3 Dried red chillies, finely ground
Oil for frying


1. In a large bowl, mix the Kopan masala, Tandoori masala, Cumin, Lime juice, Salt and Yogurt. Add the chicken pieces and stir to ensure the chicken is coated completely. Place in a refrigerator for 2 hours.

2. Heat the oil in a large pan. Add the chicken pieces and fry for about 10 minutes. Remove the chicken pieces from the pan and set aside.

3. Add the chopped onion to the pan and fry until golden brown. Add the Ginger and Garlic to the pan and continue frying for 2-3 minutes. Add the ground Cashew nuts, ground chillies and pureed tomatoes. Continue cooking over a medium heat for about 10 minutes.

4. Add the butter and cream to the pan and stir well. Return the chicken pieces to the pan. Cover the pan and cook until the chicken is cooked through.

5. Garnish with Coriander and serve.

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