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“There is a local Indian place in town that makes a dish called simply "Butter Chicken" that I absolutely adore. I found this recipe for "Butter Chicken" in the "River Cottage Meat Book" and made it the other night (well, two nights - it is a two day process). It is time consuming, as in, it takes two days, and the ingredient list is long, but it isn't hard and it is so wonderful - up there with my maderia mushrooms in one of the best things I have ever made category. All of these spices can be found at an Indian market or a high end grocery store. If you like Indian food, make this - you won't regret it. FYI - this is dish is pretty spicy b/c we like spice; you might want to reduce the number (or type) of peppers for your taste level. Reduce the number of jalapenos to one per part of the dish, and anaheims to one per part of the dish.”
25hrs 25mins

Ingredients Nutrition


  1. Tikka Marinade for chicken (do the night before):
  2. Cut 1 anaheim chile, the 2 jalapeno chilies, the 4 large cloves of garlic, and golf ball sized ginger to a size that you can process them in the food processor; process them. Place the processed mix in a large bowl, and stir in the 11 ingredients above the ginger on the ingredient list in, plus the peanut oil. Mix in the chicken well, and place in the refrigerator to marinate overnight.
  3. Tomato Sauce (can be done night before or day of):
  4. Cut the 2 anaheims, the 1 jalapeno pepper, the 2 cloves of garlic, and the nugget of ginger so that it can be processed, and process it. Place the processed mix plus the 2 cans of tomatoes, the cloves, 1 tsp salt, and the water in a medium sized dutch oven. Bring to a boil, then reduce the heat and simmer gently for 20 minutes, stirring regularly, until nicely thickened. Put to the side (but in the refrigerator if to be used the next day).
  5. Butter Chicken (day of):
  6. Take the chicken out of the refrigerator and let it sit about 20 minutes before you start cooking; preheat the oven to 405 degrees. Transfer the chicken to a roasting pan, with its marinade, and cover with buttered foil. Place in a hot oven, and cook for about 5 minutes. Reduce heat to 400 and cook for about 15 minutes (check on it) or until done.
  7. While chicken is cooking, melt butter in a large dutch oven, and add the ground cumin; let the sizzle gently for a few minutes. Add the tomato sauce, bring back to a gentle simmer, and cook for about 5 minutes.
  8. Add the tomato puree, honey, cream, 1 tbsp fenugreek, 1 tbsp lime juice, and black pepper; continue to simmer gently, stirring occassionally, for about five minutes or until sauce is rich, thick, and creamy. Add the cooked chicken, mix well, and simmer gently for five minutes to marry flavors.
  9. Serve over rice.

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