Butter Chicken

"With a lot of time and effort, I was able to coax this recipe from the owner of a local Indian restaurant. The restaurant is known for their Butter Chicken. They use a clay oven for cooking, most of us don't have that luxury and a barbeque will suffice. Some caution, this dish is extremely rich, use it for those special occasions."
 
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Ready In:
1hr 15mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • Cook marinated chicken on barbeque or oven.
  • Cut into chunks once done.
  • Melt the butter.
  • Add in tomato sauce, salt, sugar, white pepper, parsley and whipping cream.
  • Bring mixture to a boil, stirring often.
  • Add water according to desired thickness.
  • Mixture should not be runny or too thick- should be thick enough to coat a spoon.
  • Add in garlic powder, chili pepper(s) and ginger powder, stir.
  • Add chicken chunks to mixture.
  • Stir in sauted ginger and fresh cilantro.
  • These are optional ingredients, adjust use according to taste.
  • Stir mixture until chicken is thoroughly coated.
  • Remove from heat.
  • Butter chicken is traditionally eaten with an Indian bread called'naan'.
  • It can also be eaten on a bed of rice.

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Reviews

  1. Though I posted the original recipe from the restaurant, I actually make changes when I cook this dish. I cut the chicken into chunks first, marinate them overnight and then cook them in the oven (if I do the chicken on the bbq, I keep the pieces whole). I also find that the dish is quite rich, so I substitute some or all of the whip cream with yoghurt. I use 1 green chilli pepper and for the water I usually only add 1 cup. I omit the sautéed ginger. Of course, everyone's taste is different, so adapt it to whatever you prefer......
     
  2. This was a nice dish on its own but I felt like it needed some onions, more garlic and I found it a bit too salty. The flavour wasn't what I was looking for either.
     
  3. My family loved this! I made the recipe as is and the only thing I would change is the noted amount of salt. Made it rather salty once everything was together. The chicken I bought from our local store already marinating in their own tandoori marinade. As for water, used only about 1/2 cup and about 1/4 tsp red chili peppers (wanted my kids to eat this dish too). Since I didn't have such a big can of tomato sauce, used about 16 ozs tomato sauce and the rest crushed tomatoes. I think I would also add a sauteed sliced onion and fresh garlic to this next time.
     
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Tweaks

  1. Though I posted the original recipe from the restaurant, I actually make changes when I cook this dish. I cut the chicken into chunks first, marinate them overnight and then cook them in the oven (if I do the chicken on the bbq, I keep the pieces whole). I also find that the dish is quite rich, so I substitute some or all of the whip cream with yoghurt. I use 1 green chilli pepper and for the water I usually only add 1 cup. I omit the sauted ginger. Of course, everyone's taste is different, so adapt it to whatever you prefer......
     

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