“this recipe is from the food section of the ottawa citizen newspaper, it is from a popular indian restaurant in ottawa, ontario. this is very high in cholesterol but we just have to have this at least twice a year. i love indian food and go to a lot of indian restaurants and i have never found a better butter chicken recipe anywhere.”
1hr 30mins

Ingredients Nutrition


  1. tandoori chicken: with a sharp knife, make regular slits in chicken.
  2. rub salt into chicken and put in a large bowl to hold all the pieces in a single layer.
  3. Combine chili powder, pepper, ginger, garlic and paprika in a bowl, add yogurt and lemon juice and stir to blend.
  4. Pour over chicken and marinate for 10-12 hours in fridge.
  5. Preheat oven to 425F.
  6. Remove chicken from marinade (reserve marinade) and put on a wire rack over a pan and bake for 35-45 minutes.
  7. remove from oven and cut in 1" cubes.
  8. Butter Chicken: in a saute pan melt butter.
  9. add reserved marinade and whipping cream and heat thoroughly to a temperature of a least 140F.
  10. for 2 minutes.
  11. Do not boil.
  12. Stir in cubed chicken and heat through.
  13. serve with basmatti rice.

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