Community Pick
The Better Butter Chicken
photo by Jonathan Melendez
- Ready In:
- 30mins
- Ingredients:
- 17
- Serves:
-
5
ingredients
- 2 tablespoons butter
- 1 cup chopped onion
- 2 teaspoons minced garlic
- 1 tablespoon grated gingerroot
- 1 teaspoon chili powder
- 1⁄2 teaspoon ground turmeric
- 1⁄4 teaspoon ground cinnamon
- 1 (19 ounce) can crushed tomatoes, undrained
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 whole rotisserie-cooked chicken, skin removed and meat cut up
- 1⁄3 cup light cream (5%)
- 1⁄4 cup light sour cream or 1/4 cup light plain yogurt
- 1 tablespoon minced fresh cilantro
- hot cooked basmati rice (optional)
directions
- Melt butter in a deep, 10-inch skillet over medium heat; add onions and garlic; cook slowly, stirring often, until onions are tender - about five minutes.
- Add gingerroot, chili powder, turmeric and cinnamon; cook one more minute.
- Add undrained tomatoes, tomato paste, brown sugar, salt and pepper; reduce heat to low; cover and simmer for 10 minutes, stirring occasionally.
- Add cut-up chicken, cream and sour cream; simmer, uncovered, for five more minutes.
- Remove from heat and stir in cilantro; serve over hot basmati rice, if desired.
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Reviews
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We enjoyed this dish very much; however, it wasn't exactly like the butter chicken we are accustomed to. I think next time I would use pureed tomatoes vs. diced and less onions. I used Indian chili powder which is extremely hot so I definitely scaled it back to suit our tastes. While it would up the calories, etc., I think I would also add a bit more cream as well. I will definitely try this dish again! Made for ZWT-8-India.
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I tried this recipe last night. It was so easy and so tasty! What a great version of one of my favorite Indian dishes. I did not change anything except adding an extra hot chili pepper. The sauce was just a bit thick but the flavor was fantastic. Definitely a keeper! I just love the recipes provided by Janet & Greta. I miss the TV show so much!
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Tweaks
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I make this dish from the original recipe which calls for 3/4cup of light sour cream or yogurt not 1/4 as this recipe calls for. A couple of the reviews below have said that there was not enough sauce or the finished dish seemed thick. This would be why. I submitted this revision to the recipe and also added the nutrtional info and a tip from the original recipe.
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Oh my, this was marvellous!!! DH Looked at me when I started with the butter.. he is flirting with a diet.... but I wanted to make it as it should be made...... I DID compromise, and use yoghurt instead of the cream. And....... I used shrimps, since I had made several chicken recipes lately and wanted to vary the diet a little, I assure you, this is excellent with shrimp! I added them towards the end, when you would add the chicken, and let them cook in the sauce. Apart from the yoghurt and shrimp, I stuck to recipe and ended up with a heavenly, creamy, spicy sauce, which I served over lemon-spiced couscous...... I had a little over which I'm embarrassed to say I ate in the kitchen, while doing the washing-up, :oops:, it was sooooooo good, I couldn't bear the thought of someone else finishing it! who needs a waistline anyway!!!! Made for Turmeric tag, Asian Forum, October 08. Thanks for another marvellous recipe, Jen!
RECIPE SUBMITTED BY
FLKeysJen
Key Largo, Florida