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Indian Butter Chicken (From the Spice and Herb Bible)

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“This is a recipe I've used for several years now, taken from the Spice and Herb Bible. Amazing, is an understatement. The difficulty may lie in tracking down the ingredients, but it's worth all the effort. Enjoy! (note: preparation time does not include marinating time, i ground all the spices in a coffee mill/grinder)”
READY IN:
55mins
SERVES:
6
YIELD:
1/2 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix one half Tabdoori spice blend with yogurt and marinate chicken overnight.
  2. Next day, grill the chicken while preparing the sauce as follows.
  3. In a pan, melt butter, add ground cumin and stir fry 30 seconds.
  4. Add garlic and onion, stir fry for 2-3 minutes.
  5. Mix together remainder Tandoori spice blend with curry powder, tomato paste, tomato sauce, chutney, ground almonds and garam masala, then add to sauce.
  6. Simmer a few minutes, then add cooked chicken (you may cut up chicken into smaller pieces, if desired), along with any remaining marinade and pan drippings.
  7. Add coriander leaves, cream, coconut milk, and add salt to taste.
  8. Simmer gently and allow to reduce a little.

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