“A recipe that my wife nudges me on more than a few occasions to make. I can't blame her. This recipe was given from a very generous ex-next door neighbor, passed down from a few generations, with some of my tweaks to make it my own. The key to this dish, as most curries, is to stir often while cooking slowly. I guarantee the time involved is well worth it. For anyone who loves authentic Butter Chicken, I am sure you will agree this one is a winner.”
1hr 20mins

Ingredients Nutrition


  1. Sauté the onions and chilies in butter on medium heat until onions turn clear, add some water if it starts to brown too much (approx 15 mins).
  2. Add the garlic and sauté another 5 minutes.
  3. Add the chopped tomatoes and cook for 15 minutes, stirring often.
  4. Meanwhile, place the chicken breasts on a baking rack and bake in a 350 degree oven for 25 minutes or until fully cooked through but not browned.
  5. Let chicken cool then cut into bite sized cubes.
  6. Pour the mixture from saucepan into a blender and puree for 1 minute or until very smooth, again add some water if mixture is too thick.
  7. Place the puree mixture back in the saucepan and back on the stove, and add ground chili, ground cumin, garam masala, tandoori paste, cubed cooked chicken and tomato paste.
  8. Add approximately ½ cup water.
  9. Cook for 20 minutes on low/medium while stirring constantly, add more water if too thick while cooking.
  10. Combine the half and half and sour cream and blend till smooth. Add to the sauce pan and stir on low, constantly stirring for 15 or until reduced to a thick curry.
  11. Add salt to taste.
  12. Garnish with fresh coriander.
  13. Serve with Basmati rice.

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